One of my last dinners in Singapore, well a week prior to my departure was a feast at a Northeast Chinese restaurant in Chinatown.
Cucumbers with garlic and vinegar came first.
Fried beans with pork and spicy chicken came next.
I loved the dou miao sprouts which were steamed with garlic. Twice-cooked pork was excellent as only bacon can be.
Grilled mutton and chicken hearts came next. The grilled meats were rubbed with cumin. The grilled bread was a little much.
It was an excellent dinner.
It’s a real Chinese dish and to prove it, I have photographic evidence from 川味坊, Sichuan Square. (Thanks, Google Translate).
The familiar ingredients were all there: diced chicken, peanuts, chilies and zucchini. This being a Sichuan restaurant, Sichuan peppers were present too. In small amounts I like them, but they can numb the taste buds.
Bitter gourd can be good, say doused in sesame oil with salt. Bitter gourds with chilies was not to my liking.
I was still hungry, so I ordered Sichuan sausage which came home with me and found itself in a few tasty sandwiches for lunch.