I have known about Spanish food for a long time, but first time in Singapore. At that time, I had the opportunity to go to Lion Island quite often. Singapore consists of a large island and more than sixty small islands clustered in the middle of the ocean, possessing no natural resources, but rich in the will and intellect to turn the stopover of British traders in the early 19th century into one of the most prosperous developed countries in Asia today. Singapore is also known as a culinary paradise, with the presence of countless unique dishes from around the world. The me of those years was young and fresh, looking at everything was sparkling with hope, every day joyfully welcomed a beginning leading to many new things, all joys and sorrows could become poetic and unexpected. Singapore is one of the places where my adventurous, amazing, and beautiful life is kept. On special occasions, we often have dinner at Clarke Quay or Boat Quay, where there are many attractive restaurants located on both sides of the bustling Singapore River. Before dinner that night, he suggested playing lots to decide where to eat. When I was busy getting ready, it was the turn of the dress, he wrote on the back of five small business cards, folded in half. He said: “There are five surprises! You choose!”. After hesitating for a while, picking it up and putting it down, I opened the lot and shouted: “Ahhh! Spanish food!!!”. I had never tasted Spanish food before, so I was very excited. He chuckles: “That’s great! I know you like it!”. We took the MRT from Orchard Road straight to Boat Quay, then walked along the river. I wear a soft silk dress, a deep peach color. He wore a smoky shirt, gray tie with tiny silver stars, and black trousers, quite formal. After a hot, dry day, the cool evening breezes bring moisture to my skin, crept over my lashes, in my hair, into me through the delicate silk. He joked, saying: “Look at you, like a small sail! Be careful, the wind blows it away!”. But that “small sail” just touched the river, overflowing, eagerly ready to sail to the great sea, not having anticipated all the storms and storms, even though they had known storms. We went to Tapas Tree, a Spanish restaurant near the foot of Elgin Bridge, on Clarke Quay, chose a table on a floating raft close to the river embankment to see the city at night. A Spanish singer with wavy brown hair, dreamily holding a guitar sings melodious Espanol love songs, while diners sip a dinner prepared by a Spanish chef. The restaurant’s menu is full of attractive Tapas dishes. Tapas is originally an appetizer, made from vegetables, meat or seafood, with a lot of hot and spicy spices such as turmeric, pepper, garlic, dried chili, paprika and olive oil. In my opinion, if the main flavor of Thai cuisine is lemongrass and coconut milk, French cuisine is cheese, Chinese cuisine is soy sauce…, then Spanish cuisine is garlic and olive oil. It makes most of the dishes, like the fish sauce of Vietnamese cuisine. A meal of Tapas, of course, cannot be without Sangria, a cool cocktail, made from red wine with a little brandy, sugar or honey and fresh fruits such as oranges, lemons, chopped apples. The first sip of Sangria was wonderful, fresh and joyful rushing into my senses, brimming with vibrant Mediterranean colors, pangolin on the tip of my tongue. It stimulates, stimulates the taste buds, makes us crave for all the Tapas dishes that have just been served, a little of each, delicately presented in rustic red-brown terracotta plates. First, we started with Gazpacho, a cold tomato soup that is very popular during summer days. Tomato peeled, seeded, ground with bread cores soaked in cold water, added garlic, vinegar, sugar, bell peppers and olive oil, into a smooth paste, chilled before enjoying. Then comes Patatas bravas, a potato dish that is sliced ​​square in the style of chess pieces, deep fried in oil, then drenched in tomato sauce, sweet peppers, red peppers, olive oil and some other condiments, served while still hot. The potato pieces are still crispy but covered with tomato sauce, sweet and sour, and even greasy with olive oil. And Champinones al ajillo, sautéed mushrooms with olive oil, garlic, and hot peppers. I used to love shrimp, so I can’t miss Gambas al ajillo, garlic shrimp with olive oil sauce, served with crispy bread. We talked endlessly, laughed together, welcomed the river breeze, leisurely sipped Tapas with Sangria wine, sipping every precious moment. I want to anchor the night at this riverbank forever, afraid that time will take it away. The brown-haired singer plays the piano, the melody of “Lo Mucho Que Te Quiero”, a passionate Spanish love song: “Trust me when I say how much I love you. Believe me when I say how much I care about you. Forgive me, give me peace of mind. All I need is time, to prove my love for you…” . He sang, as he walked towards us, and then stood right next to him, as if he were singing for us alone. He holds my hand, looks deep into my eyes, so tender. The waiter suddenly brought a tray, in a small gift wrapping tray wrapped in ash pink paper, tied with a silver ribbon, very beautiful. He thanked him, took the gift, gave it to me. He smiled, said softly like the breeze: “This gift belongs to the lady, senora! Wish you all the best, little sail!”. I was swept from surprise to surprise, just sitting there, speechless. The river wind blew fiercely, as if to lift me up. The city lights cast shadows on the river at night with seven sparkling rainbow colors. The invisible anchor I dropped somewhere in the stream of light… The gift I received that night was a thick, beautifully printed book, “A Little Taste of Spain” – “A Little Taste of Spain”. A detailed guide on how to cook Tapas dishes with vivid illustrations. The first page had the line he dedicated, the handwriting circling like tiny crabs crawling across the paper: “To remember the Spanish dinners by the river, and many more in a lifetime” . I’ve tasted Spanish from restaurants in Ho Chi Minh City, in Manila, in Kuala Lumpur, in Penang, in Jakarta, in Bangkok, in Hong Kong, in London, in Paris, in Berlin, in Copenhagen, even right between Madrid and Barcelona, ​​but never having the same taste of dinner on the banks of the Singapore River again. Sometimes I still make Spanish at home. I like Gambas al ajillo best, because it’s quite simple, but delicious. All you need is really fresh peeled shrimp, some big garlic, a few dried chili peppers, some parsley, scallions, a little pepper, a little salt, butter and of course quite a bit of olive oil, and you’re done. One part minced garlic, the rest thinly sliced; chopped dried chili or leave it whole, depending on who likes it more or less spicy; finely chopped parsley and scallions. Marinate the shrimp with minced garlic, pepper, and salt, let it infuse. Put the pan on a low heat, add olive oil, butter, garlic, chili, shrimp shells, and stir until fragrant, then turn off the heat, filter the oil and discard the residue. Thus, the olive sauce will be dense with shrimp flavor and rich. Return the oil to the pan, heat it to medium heat, add the sliced ​​garlic and chili, fry until fragrant, then the shrimp. Quickly flip up and down to cook shrimp evenly on both sides. Placing shrimp on a Spanish-style deep red-brown ceramic plate is not only beautiful, but the ceramic will help keep the dish hot. Squeeze a few drops of lemon juice on top, then drizzle with oil sauce, sprinkle some pepper, scallions, parsley on top, serve hot with crusty bread. Hai passionately. Freshly cooked shrimp, pink red; firm and sweet shrimp meat; Garlic olive sauce is ecstatic, hot spicy. And Sangria, how can there not be a glass of Sangria on the table with Tapas when summer comes! The book “A Little Taste of Spain” I still keep, even though it has long been no need to open it when cooking Tapas. Years after my first Tapas, for Christmas, I received a package from across the ocean, with no name from the sender. In it was a cookbook: “Spain – Mediterranian Cuisine” (“Spanish – Mediterranean Cuisine”). I saw the familiar little crabs crawling cautiously across the front page: “Merry Chrismast! Enjoy your New Harbor!” – (“Merry Christmas! Let’s have fun in the New Harbor!”) . Which new pier? I was suddenly bewildered. Where did my anchor go in the riverbed that sparkled with color that night? Time has pushed the windy little sail out to sea, encountering many unpredictable storms. New and old wharf. To my surprise, I found five faded business cards, with a faint crease in the middle, smoothed out, sandwiched between the pages of a book. The backs of all five cards are written the same, just two words: “Spanish food” . I laughed, but my eyes were suddenly wet. The old river wind blows back.

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

Pork is considered a basic ingredient of Asian cuisine. In many ways of processing, roasted dishes win the hearts of diners. To have a crispy, fatty and delicious finished product from the outside to the inside, the selection of meat is very important. The most standard is the meat in the lower belly of the pig, not sticking to the ribs, with 3-5 layers of fat and lean, all thin, alternating. You should only choose three with good elasticity, light pink flesh without hematoma or spots like rice grains. Pork is washed, slit diagonally across the width and evenly spaced about 2 knuckles. – Lemongrass, onion, garlic, pepper, chili, fine salt, anise powder, vinegar. Lemongrass is smashed, garlic is peeled and chopped. Marinate the ingredients with anise powder, fine salt, and pepper and rub well to infuse the meat with spices. Turn the meat upside down and use the applicator to prick the skin continuously. This step helps the pork when grilled to have a crispy skin, soft and succulent inside. Massage with vinegar so that the pork is cooked evenly and beautifully. – Crushed lemongrass, minced onion and garlic. If you eat spicy, you can sprinkle more fresh chili, paprika or dried chili. Roll meat and ingredients and secure with wire before grilling. Note, this operation needs to be done tightly and evenly so that the meat is round. Dishes after being marinated and fixed can be boiled, but the option of baking or roasting creates a different, crunchy and strange flavor. Hang the meat in the coal bowl, at 220 o about 45 minutes and then rotate, leave for another 45 minutes to cook evenly, crispy skin. Housewives can try roasting meat in an oil-free fryer, just regularly check with a sharp stick until the meat is crispy enough. When the meat is cooked, take it out and let it cool for about 15-20 minutes, cut it into small pieces about 1 cm and enjoy. The finished product still retains its softness and is not dry inside. Meat dishes can be served with rice vermicelli or rice paper rolls, adding a cup of chili garlic fish sauce or chili salt. PV (St)

Resources: 150g pork belly, 1 melon, 2 dried chili peppers, 2g minced garlic, 5g cooking wine, 2g pepper, a little soy sauce, salt, cooking oil. Making: – Washed and sliced ​​meat, peeled and beveled melon. – Put cooking oil in a hot pan, add garlic and dried chili to stir-fry until fragrant, then add the meat to the island. – When the meat is hunted, add soy sauce and pepper to the island to absorb the seasoning. – Pour the melon into the island, add salt and stir-fry until the melon is cooked. Stir-fried melon with octopus Resources: 250g octopus, 1 loofah, 1 dried red pepper, 3 garlic cloves, green onion, a little salt, 1 teaspoon soy sauce, vegetable oil. Making: – Garlic peeled, sliced. Sliced ​​green onions and red peppers. Peel the melon, then cut it into sticks about 6cm long. Octopus cleaned, cut into medium pieces, boiled in boiling water for about 2 minutes. The boiling water will help the octopus not to release a lot of water when stir-frying. – Heat a pan with a little oil, heat oil for garlic and chili to fry until fragrant. When the garlic is fragrant, add the octopus and 1 teaspoon of soy sauce to the pan, stir for about 1 minute. – Next, add melon and a little salt to the pan. Stir well to infuse seasoning. Because the octopus itself already has a salty taste, care should be taken so that the dish is not too salty. If you find it a bit dry in the pan, you can add a little water to make it easier to cook. When the melon is almost cooked, put the sliced ​​scallions into the pan. Stir until the melon is cooked, then turn off the heat. Melon soup with shrimp Resources: – 200 grams of fresh shrimp – 1 young melon – 1 handful of onions and cilantro – Condiments include: 1 teaspoon of sugar, 1 teaspoon of seasoning, half a teaspoon of monosodium glutamate, half a teaspoon of salt, half a teaspoon of pepper, and 2 tablespoons of cooking oil. Making: Step 1: Prepare ingredients – Fresh shrimp after buying, you cut off the antennae, peel off the shell, then cut along the spine and remove the black thread, then wash it. – After buying melon, peel it off, cut off the stem and wash it briefly with water. – Cut the melon in half and then cut it into slices to eat. – Green onions and cilantro are removed from the base, washed and cut into small pieces. Step 2: proceed to cook soup – Prepare a pot, then start the fire, wait for the pot to be hot, then add 2 tablespoons of cooking oil, then add the chopped onion head and saute it. – When the onion head turns yellow, add the shrimp and stir-fry until fragrant, wait until the shrimp is hunted and fragrant, then put in a pot of 1.2 – 1.5 liters of water and cover with a lid and bring to a boil. – It should be noted that you should let the water boil longer than usual so that the shrimp can be sweet, next you use the patch to remove the foam in the pot of water. – Season with ½ teaspoon of sugar, 1 teaspoon of seasoning, ½ teaspoon of salt and a little of the main noodles. Use a patch to stir well and add the melon. – Boil the soup for about 3 minutes to make the melon soft and then turn off the heat. The melon will ripen very quickly, so you need to be careful not to boil it for too long because it will make the melon unappetizing. – Finally, you pour the shrimp soup into a large bowl, garnish with some cilantro and green onions with some pepper and enjoy the dish. Stir-fried melon with hearts Resources: – 4 melons – 1 pig heart – 4 crushed dried onions – Spices: fish sauce, seasoning powder, main noodles, Chinese flavor, fresh onion. Steps: First, you take the pig’s heart and wash it, cut the heart into 2 and wash it with diluted salt water to remove the bad smell and wash the blood. Place the cleaned heart in a basket to drain. Next, cut into bite-sized pieces, paying attention to thin slices. After that, you marinate the heart with a little fish sauce, main noodles, seasoning powder for 20 minutes so that the heart absorbs the spices, which will make the heart stronger. Watermelon peeled, washed, cut off the two ends, halved and cut diagonally to taste, should not be too thin to avoid when stir-fry the melon becomes mushy. Onions and coriander are picked up roots, washed. Put the pan on the stove and add the oil, when the oil is heated, add 1/2 of the prepared red onions to the pan. When the purple onion is fragrant, add the heart and stir quickly, stir well. Then you put the heart on a plate. You clean the pan, dry it, then heat the pan and add 2 tablespoons of cooking oil. When the cooking oil is hot, fry the remaining onions. Then, stir-fry the melon. Stir-fry until the melon is ripe, then you put all the heart in to taste the seasoning, add fresh onions, the smell of the island, and then turn off the stove. Finally, put the sautéed melon on a plate, put a little smell of ship on the surface to decorate. The sweetness of the melon in harmony with the rich crispy taste of the pig’s heart will make a delicious and nutritious dish for your family. Xiao Bao (Synthetic) Photo: Collectibles

Dalat is famous for a variety of hot pot types in terms of flavors and processing methods. If you need to find a hot pot restaurant for dinner, these will be remarkable suggestions. Spicy chicken dry hotpot – H’mong Quan Overview: Hot pot restaurant with strange name dish once attracted much attention in Da Lat. Spacious space, suitable for groups of friends to eat and drink. Delicious food, especially spicy fried dry chicken. One minus point that many people do not like is that the music shop is quite noisy, which can be annoying. What customers say? “The name of the hotpot is shocking because how is the hot pot dry? Simply eat the spicy dried chicken first, when it is almost done, put it in the hotpot. There are 3 prices of 200,000 VND, 250,000 VND and 300,000 VND. The hotpot here uses the type of condensed seeds. To enhance the taste. Generally speaking, the food is good, strange, the staff is not professional but advises enthusiastically “- Kis Huynh “It is a bit difficult to match normal taste because using upland spices such as cardamom, dried chili, and onion. I find it difficult to eat. Anyone who is not used to eating strange food should consider” – Mai Kim My Hanh Chicken hotpot with leaves é 668 Overview: Chicken hotpot specialty comes from Phu Yen but is very popular in Da Lat. This is one of the places worth trying when you come to the foggy city. The menu is not exclusive about hot pot but also quite diverse with other chicken dishes. What customers say? “I am quite curious why many people told me to try the chicken leaf hotpot when coming to Da Lat. Personally, I find the broth a bit too fat, quite greasy. One part of the hotpot has chicken, bamboo shoots, mushrooms, served with green leaves, and vermicelli. Flavor of 7/10. The shop can accommodate about 50-60 people. This place also has grilled chicken, fried mushroom heart “- Vy Lam Nguyen Tuong “With the price of 200,000 VND / pot, I feel quite good. Going to Da Lat, it is so cold to ignore this dish. I go to Da Lat 3 times and 2 times to choose this shop. I usually come at noon on weekdays because Don’t like crowded shops “- Iris Thanh Ngoc Lac Lan beef hotpot Overview: The shop specializes in hot pot dishes, grilled about beef. You can try oxtail hot pot or mixed hot pot. The spacious and clean space is a plus. What customers say? “Comfortable restaurant space, high seats. The dish is tasting good, except for the chewy rice roll because the freezer is allowed to thaw. The sausage here is very delicious. Each dish is about 200,000 VND, but only enough for one person to eat. Our family ordered hot pot, grilled pork, grilled sausage and rolled rice paper for 5 people, cost more than 1 million VND but not satisfied “- Huynh Da Ly “The restaurant is quite delicious, the space is spacious but a bit dark. The dish is affordable, diverse, and the service is friendly. Suggestions to play music to make the atmosphere taste better” – Fiona Doan Khap Bun Kha Hotpot Overview: The restaurant mainly serves Thai dishes. Squid hot pot is considered the most worth trying here. The sour and pungent taste from the land of Golden Temple is the perfect choice for a chilly evening in Dalat. What customers say? “The taste is different from the usual Thai hot pot. Delicious and fragrant taste. We went to two people who ordered a small khap bun for 350,000 VND, half a giant squid, 3 medium crayfish, small clam, fish ball. Total 400,000 VND. VND, give each person an ice cream when making payment “- Dung Nguyen “350,000 VND hot pot combo is quite good. If hot pot is cooked first, it will be better. After finishing eating, you will get ice cream. It’s cold when you eat the hotpot, then there’s nothing better than eating ice cream” – Huynh Dat

Resources (4 servings)

Duck eggs: 10 fruits

Fish sauce: 3 tbsp

• Tamarind juice: 3 tbsp

• Cornstarch juice: 1 tbsp

• Palm sugar: 50gr

• Onions: 10gr

• Scallion: 5gr

Doing

Step 1: In a pot of boiling water, add 1 tablespoon of salt, wait for the water to boil, then add 10 duck eggs to the boil for 6 minutes. Taking the egg out and soaking it in a bowl of ice cold water can make it easier to peel.

Step 2: In the hot oil pan, add 10g of dried chili to the pan and fry it, then take out.

Continue to add 10 shelled duck eggs and fry the cashew, then take out to drain the oil.

Step 3: To make tamarind sauce: add 100ml of filtered water to the pot, continue to add 50g of pure palm sugar to melt the sugar, then add 3 tablespoons of fish sauce, 3 tablespoons of tamarind juice, stir until boiling, then add 1 tablespoon. Cornstarch broth, stir the mixture to thicken, then turn off the heat.

Step 4: Cut the fried duck eggs in half, place in a plate and then sprinkle the tamarind sauce on top, sprinkle with scallions, scallions and dried chili.

Step 5: Duck eggs are fried golden, outside the crunchy crust, inside the rich yolk soaked with sweet and sour tamarind sauce, what better to use hot with white rice.

Let’s make and enjoy the tamarind egg peach dish today.