Singapore (Asia) 21 April 2023

Singapore is located in the continent of Asia. It has Malaysia and Cambodia to the north, Vietnam and the Philippines to the northeast, Brunei to the east, Indonesia to the southeast, the Indian Ocean to the south and west, and Thailand to the northwest.

The capital is Singapore.

The official languages are Mandarin Chinese, Malay, Tamil, and English.

The climate is in the equatorial monsoon region of Southeast Asia and has high temperatures and nearly constant precipitation. The wettest and windiest period is November – March.

The staple foods are chicken, pork, sausage, crab, prawns, oysters, rice, noodles, vegetables, blueberries, chocolate and many more delicious foods (

CHAR SIU (The Best Recipe) (  

            – 1 lb. skinless pork belly, cut into 2 long strips

            – 2 TBSP finely chopped garlic

Char Siu Sauce:

            – 2 pieces Chinese fermented red bean curd (or can substitute with 1 TBSP hoisin sauce)

            – 1 TBSP maltose or honey

            – 1 TBSP Chinese Shaoxing wine

            – 1 TBSP soy sauce

            – 1 TBSP oyster sauce

            – 1 tsp dark and thick soy sauce

            – 1 tsp five-spice powder

            – ¼ tsp white pepper powder

            – 3-1/2 oz sugar or 8-1/2 TBSPS

  1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
  2. The next day, heat the oven to 400F.
  3. Place the pork belly on a wire rack or in a pan lined with aluminum foil.
  4. Roast for 15 minutes.
  5. Remove from the oven and turn the pork belly over, brush the remaining Char Siu Sauce on the pork.
  6. Continue to roast for another 15 minutes.
  7. Set the oven to Broil and broil each side of the pork belly for about 1 min, until each side becomes nicely charred. The char siu will look dark in color, it’s normal.
  8. You may heat up the remaining Char Siu Sauce and bring to a simmer. Set aside.
  9. Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice and the remaining Char Siu Sauce.

This was such an easy recipe to follow, and the taste overall was amazing!! I substituted the Chinese wine (since I could not find it) with cooking sherry. I also substituted the dark and think soy sauce with molasses since I could not find it either.


            – 4 C bok choy, washed

            – 1 TBSP oyster sauce


            – 2 cloves garlic, sliced

            – ½ tsp sesame oil

            – 1 tsp light soy sauce

            – 1/8 tsp salt

            – 1/8 tsp black pepper

  1. In a medium size bowl, mix together all your sauce ingredients.
  2. Add in the washed baby bok choy and mix until the sauce coats each leaf.
  3. Steam vegetables on medium heat for 5 minutes until they’re vibrant and soft.
  4. Mix in with oyster sauce for additional taste.
  5. Serve and enjoy!

I love Bok Choy and with these flavors it was even better. Highly recommend!! I could not find any light soy sauce, so substituted fish sauce for it.


            – 2 C ice cubes or crushed ice


            – ¼ C dark brown sugar

            – 1/3 C water

            – 3 drops red coloring (optional)


            – 2 TBSP condensed milk or evaporated milk

            – 2 TBSP canned red beans in kernels

            – 2 TBSP canned sweet corn cream-style

            – 2 TBSP grass jelly pieces

            – Attap chee palm nuts, optional

  1. Add all the ingredients in the Syrup in a small saucepan.
  2. Heat it up over medium heat.
  3. As soon as the sugar melts and the syrup starts to bubble, turn off the heat. Set aside and let cool.
  4. Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.
  5. Transfer the shaved ice to a bowl and add 2 TBSP syrup, followed by all the ingredients in the toppings.
  6. Serve immediately.

This was so good. I had never heard of putting cream corn on this, but it was really good!!!

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