Singapore Food Series: Meal Made From Leftovers
From Top Left clockwise: (1)Pockets of sheer delight, Tofu cakes sliced open like a Bagel and filled with: duck meat, belly pork, fish cakes, chopped Chinese sausage, prawn fritters, pig's tongue, pig's ear's, duck liver, cucumber, boiled squid. (2) The Chili sauce that you dip the Tau Kwa Pau into: a spicy, piquant mixture of chili, vinegar, the gravy from braising the pig and duck, garlic, onion and green chili [peppers]. (3) The stall: you can see the whole braised duck hanging, and other parts in the trays below. Many years ago, a hawker in Katong [a district on the Eastern side of Simgapore sold braised duck, belly pork, pig's tongue, fish balls, Chinese sausage, fried prawn fritters, duck eggs and tofu cakes. This was eaten with cucumbers, and a fantastic sauce made of chilli, vinegar,sliced green chilli, and the brown gravy left fom the braising. On some days he couldn't finish selling all his food. So he came up with the ingenious idea of chopping up all the...