Netizens Threaten To Call Uncle Roger Over New York Times’ S’porean Chicken Curry Recipe
One comment called the controversial curry “drainage water”. Haiyaa!
As most of us would know, nothing comes between Singaporeans and food. A mini hooha has been simmering online since the New York Times published a recipe for “Singaporean Chicken Curry” on its website yesterday (Feb 2).
The recipe was credited to one Shila Das, a “second-generation Singaporean of Indian and Vietnamese descent”. The chicken was described as being prepared by “marinating in lime juice and then gently simmered in a spicy and earthy sauce anchored by coconut milk”.