SIN­GA­PORE

Wine & Dine Cookbook - - FEATURE -

Bar­be­cues here are usu­ally hot and sweaty af­fairs with the cook of­ten en­gulfed in smoke. Break out the beer or chilled co­conut wa­ter, and slap on a spicy seafood bar­be­cue of sam­bal stingray, squid in ba­nana leaf, otak-otak and meats like sa­tay and ayam bakar.

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