This entire Singapore series made me think of returning back to this vibrant place, it’s been 6 long years since I left this gastronomic haven city/country.
Loving this series in Singapore, my favorite city in the world...but it is getting expensive. My favorite dessert is Ais Kachang, must be shaved ice, not crushed. One a day when visiting Singapore...😁
We can make cendol essence by combining 1/2 pandan extract with 1/2 daun suji / dahon ng malasambal essence. The cendol essence is combined with the appropriate amount of rice flour. Cooked together, they can be placed in a ricer, where the results of the squeeze hits the cold water, making the green stubby noodles. Next thing to do: use coco sugar + water or coco syrup as a sweetener. If you know how halo-halo is laid out, just use beans, cendol, coco sugar syrup, evap milk, and shaved ice.
I can't believe you were in Sg. Looked like a good trip. Love the places you found / featured. Making a mental note to check out Mr. Bucket, the Chendol place, and the kueh...and the classic French in you liked the Les Amis place - Tartre? :) You should put up a place of your own that we can visit too. Hope you had fun, E!
It is from the pre-war Japanese in the Philippines during the 1920s that our halo halo originated. It is a localized version of the Japanese kakigori. Every country in Asia, particularly Southeast Asia (where the weather is much warmer), has their own version of this dessert. Overall, I think, masarap silang lahat as it is very refreshing to eat. 😊
As a Malaysian , I will admit Singapore food is way better than Malaysian food. Even Malaysian food made in Singapore is better than made in Malaysia. Also more hygienic because Malaysia don't clean properly
@@pringlessourcream9527 not all cooks are from malaysia. those that do are usually working in zichar stalls or economy rice stalls. the hawker stalls selling individual specialised dishes are mostly singaporeans 🙄
@@Drippinonyou I am not going to get into that silly old territorial argument. I am neither Indonesian, Singaporean, nor Malaysian. Just a constant traveler . Besides, reading comprehension much?? I said that it (the incarnation described by the host) is better there. Are you claiming that it’s not better there than in Singapore ?? because if so, then you’ll just have to be satisfied with disagreeing with me.
@@pushslice it might be better which i do not care one bit about. Just dont think that Cendol originates in melaka. Its a JAVA dessert, not an OG malaysian dessert/delight. How do want to call a dish OG when it originates in another country. Talk about reading comprehension yea?
@@Drippinonyou it's OG in reference to the topic at hand, because the Cendol preparations you'll find in most SG hawkers is indeed coming from Malaysia/Malaya/Malasians' influence, going back decades & decades. if you insist to be a tiresome pedant (ie "that guy"), let's just call your next bowl of linguine a Chinese dish instead of an Italian-inspired dish, shall we?
@@pushslice what are you talking about? The OG version found in java has the same taste profile, uses the same ingredients except they dont call the sugar gula melaka. All cendol has the same coconut milk base. How different can it be? Its only the quality of ingredients and the variations of ingredients thrown in. The Influence u are talking about comes from java as proclaimed by even ypur "OG Melaka" stall vendors. U are being too stubborn here. Also im that guy that knows what is OG in relation to food. You are on the other hand that guy who thinks that New york pizzas are the OGs when it is in fact from the italians. But new york pizzas is world famous. Most fast food pizza chains do the new york style. Doesnt mean its OG. Logic 101.
Not easy to find good chendol in Singapore ... the coconut milk needs to be fresh and tasty with real gula melaka for that burned caramalised bitter sweet flavour...i prefer a good bowl of Chendol than Sebastian's Kakigori in Shibuya
"not too sweet" is a compliment
Iykyk!
@@featrmedia , Lolla …. J. Siy👍✌️❤️🇹🇼
This entire Singapore series made me think of returning back to this vibrant place, it’s been 6 long years since I left this gastronomic haven city/country.
Wow! Thanks for the yummy review. I know my kids loved the chendol they ate in Singapore several weeks ago.
Going to Singapore this week and will hunt these desserts down. Thanks, Featr!
i love how the founder of mr bucket mentioned and recognizes the cacao farmer in calinan, davao
😊 mo ni now
As someone who has a sweet tooth, this video is right up my alley! Love the mix of modern and traditional desserts you can find in SG!
Y
This makes me excited to my next visit in Singapore. After working there for 5yrs, I'll come back with my daughter and try all those foods😊
Welcome back to SG
I really like this new featr style, I would watch more! 👍
Thanks for the support!
Eyyy! So happy to watch The International Food Vlog Series! Kudos to the Team! God bless you all!!!❤🎉
Loving this series in Singapore, my favorite city in the world...but it is getting expensive. My favorite dessert is Ais Kachang, must be shaved ice, not crushed. One a day when visiting Singapore...😁
i will add this on my bucket list. thanks for the insite.
My kind of food! Those tartes look amazing !!!
just returned to SG after living abroad for a bit and def giving me lots of idea of where to go =) Thanks erwan!
"Not too sweet" is the highest praise an Asian can give a dessert.
The best cendol for me is in Malaysia. lived and worked there before. ❤❤
I hope you also cover warm desserts in Singapore like the glutinous riceball (with peanut/sesame filling) in ginger soup. I super love it!
Your show is an inspiration on how to do a proper food vlog! Good job
We can make cendol essence by combining 1/2 pandan extract with 1/2 daun suji / dahon ng malasambal essence. The cendol essence is combined with the appropriate amount of rice flour. Cooked together, they can be placed in a ricer, where the results of the squeeze hits the cold water, making the green stubby noodles.
Next thing to do: use coco sugar + water or coco syrup as a sweetener.
If you know how halo-halo is laid out, just use beans, cendol, coco sugar syrup, evap milk, and shaved ice.
Oooh thanks for sharing your recipe!
@@featrmedia Nah, I just got it from an Indonesian recipe
Yassss erwan traveling again
I can't believe you were in Sg. Looked like a good trip. Love the places you found / featured. Making a mental note to check out Mr. Bucket, the Chendol place, and the kueh...and the classic French in you liked the Les Amis place - Tartre? :) You should put up a place of your own that we can visit too. Hope you had fun, E!
Ll
Good one if you want try this ang ku kueh in EVERTON park
Tart pastries 🥮 look so yummy 😋 ❤
Well put together.❤
come to nyc and try golden bun on 86th, lily bloom and vip coffee desserts too
The gula melaka syrup gives it the sweetness, not just the red beans
1st,haha.viewer from Singapore ❤ Ang Ku Kueh is one of my fav. Wow Mr Bucket! I think Wed after meeting will drive down to Dempsey 😊
Yes, they are my fav too. When I was young I ate so much, my urine turned pinkish, and took half a day to clear, I tot I was going to die😂😂😂
Oh! I like Old Amoy Chendol a lot.
Excellent video❤
Thank you for sharing.🙏🇵🇭👼
I first tried cendol in Melaka during my 1st solo backpacking trip in 2018. Roti Shop in Rockwell has the closest taste to the authentic one! ❤
Those tarts..😋
Mr Bucketttttt
Oh
Hanapin ko yn
Watching HAIL CITY KSA
😋😋😋❤️❤️❤️ Sweets
I love chendol but as a filipino, nothing beats halo-halo haha
my version din pla sila ng halo halo o bka sa kanila na banyaga tayo na toto at naiba lng pangalan.
It is from the pre-war Japanese in the Philippines during the 1920s that our halo halo originated. It is a localized version of the Japanese kakigori. Every country in Asia, particularly Southeast Asia (where the weather is much warmer), has their own version of this dessert. Overall, I think, masarap silang lahat as it is very refreshing to eat. 😊
Please visit Penang, Malaysia!
Food coma😬😂 sa sobrang sarap 🤣🤣
😊 ko ko utf see mo use mo mo. O. Mkig
❤❤❤❤❤❤❤❤❤❤
Still think the best Chendol is in Penang. You should do a series there, its a foodies paradise especially if your love the hawker culture.
I may be very biased here: Please come over to Malaysia!
As a Malaysian , I will admit Singapore food is way better than Malaysian food. Even Malaysian food made in Singapore is better than made in Malaysia. Also more hygienic because Malaysia don't clean properly
Most cooks in Singapore are from Malaysia though, and they are the best here.
@@pringlessourcream9527 yes agree probably all the best cooks from Malaysia come Singapore because they can earn 3x more
@hitch not in the hawker centres I think.
@@pringlessourcream9527 not all cooks are from malaysia. those that do are usually working in zichar stalls or economy rice stalls. the hawker stalls selling individual specialised dishes are mostly singaporeans 🙄
side note, is he single
Is this paid youtube promo video?
Singapore is OK , but the best Chendul is up in Melaka/ Penang, IME
Singapore is just like the sanitized /version of all the OG Malaysian delights
Chedul not from melaka. Its from java the real OG. Dont talk rubbish. wanna claim food know your history first. LOL
@@Drippinonyou
I am not going to get into that silly old territorial argument. I am neither Indonesian, Singaporean, nor Malaysian. Just a constant traveler .
Besides, reading comprehension much?? I said that it (the incarnation described by the host) is better there. Are you claiming that it’s not better there than in Singapore ?? because if so, then you’ll just have to be satisfied with disagreeing with me.
@@pushslice it might be better which i do not care one bit about. Just dont think that Cendol originates in melaka. Its a JAVA dessert, not an OG malaysian dessert/delight. How do want to call a dish OG when it originates in another country. Talk about reading comprehension yea?
@@Drippinonyou
it's OG in reference to the topic at hand, because the Cendol preparations you'll find in most SG hawkers is indeed coming from Malaysia/Malaya/Malasians' influence, going back decades & decades.
if you insist to be a tiresome pedant (ie "that guy"), let's just call your next bowl of linguine a Chinese dish instead of an Italian-inspired dish, shall we?
@@pushslice what are you talking about? The OG version found in java has the same taste profile, uses the same ingredients except they dont call the sugar gula melaka. All cendol has the same coconut milk base. How different can it be? Its only the quality of ingredients and the variations of ingredients thrown in. The Influence u are talking about comes from java as proclaimed by even ypur "OG Melaka" stall vendors. U are being too stubborn here.
Also im that guy that knows what is OG in relation to food. You are on the other hand that guy who thinks that New york pizzas are the OGs when it is in fact from the italians. But new york pizzas is world famous. Most fast food pizza chains do the new york style. Doesnt mean its OG. Logic 101.
No Cendol is good as in Melecca!
Melecca! LOUSY
Not easy to find good chendol in Singapore ... the coconut milk needs to be fresh and tasty with real gula melaka for that burned caramalised bitter sweet flavour...i prefer a good bowl of Chendol than Sebastian's Kakigori in Shibuya