Nonya Fried Chicken -  A recipe • Jing Theory
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Nonya Fried Chicken – A Recipe

You may have wondered why, since I moved to Singapore 9 months ago, there hasn’t been a single post on the wealth of food found on this island. On the topic of food in South East Asia, one of the first things that pop into mind is the varied and abundant hawker fare this country is known for.

Singapore is truly a food-obsessed nation. Multi-storey hawker centers with hundreds of small stalls dedicated to street food of every genre are scattered around the city. You could sample the best of SE Asian cuisine with just a handful of change in your pocket. Hawker stalls don’t even begin to graze the surface, there’s chili crab institutions, chicken rice joints, food courts upon food courts in air-conditioned luxury malls, new spanish tapas bars that open every week, heavy hitters from the likes of Boloud, Tetsuya, Batali…

I could go on.

But the reason why I haven’t written about it is simply because I haven’t eaten much that is worth exalting. Sure…

Jing | 29.08.11 at 04:03 AM |
Sketch by the Zen monk Sengai Osho (1750-1837), to illustrate the journey to bring meaning out of something that seems to have none
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Kajitsu – Shojin cuisine

I can’t think of a more thoughtful culinary practice, more grounded in principles and devoted to harmony, than that of the Japanese.

I have long held deep respect for Japanese food culture, even etching a Confucius-influenced Okinawan food philosophy permanently on my forearm. Not that I follow it, ever. But it feels virtuous to look at.

On a recent trip to NYC, I was intrigued when ChuckEats put Kajitsu on my radar. Not only because it features “Shojin Cuisine”, which I knew little of, but also that it is a multi-course vegetarian meal, one of just two restaurants I know of that are Michelin rated and completely vegetarian. Kajitsu received two stars last year.

Shojin cuisine is an ancient culinary practice developed in Zen Buddhist monasteries, and following the Buddhist principle of preserving life, no meat or fish are used. Instead the focus is on fresh, in season vegetables, herbs and grains.

Executive chef Masat Nishihara worked for…

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