Super Crispy: Premium Singaporean Truffle Chips

Singaporean snacks are very popular these days, and if you’re a black truffle fan, you must try these addictive black truffle chips from Singapore!

Aroma Truffles Chips – Original

A best-seller that will tingle your taste buds and leave you wanting more! These chips are made from exotic black summer truffles carefully harvested in Italy. These thick and crunchy ridge-cut potato chips are smothered with the finest grade of olive oil, and a hint of parsley is added for that finishing touch.

Aroma Truffles Chips – Honey Dijon

Glazed with slick honey mustard and topped with delicate sprinkles of mint leaves. Savour the delectable aroma in every bite!

Aroma Truffles Chips – Parmesan Cheese

Cheesy, crunchy and absolutely trufflelicious, these Parmesan Cheese truffle potato chips pack quite a punch! Garnished with dill and olive oil to accentuate its flavour.

Are You a Durian Fan? Durian and Durian Products to Try This Summer

Summer is fast approaching. Are you excited for the durian season? city'super has prepared three top-quality durian varieties and durian snacks for all durian lovers. Sharing is caring!

Thai Kan Yao Durian

Kan Yao means “long stems” in Thai, and the Kan Yao Durian has the longest stem compared with other varieties of durian. Round or oval shaped, this durian has small thorns, pale yellow flesh and tastes sweet with a hint of bitterness. Texture is soft and creamy with a relatively large seed.

Thai Phoenix Durian

A rare variety that is difficult to harvest as they grow on steep slopes. The fruit is generally smaller with rich flavour and small seeds. The plump flesh is milky yellow, sweet and creamy with a good bite.

Forbidden D24 Durian Cigars (8pc/20pc)

D24 is a durian variety hailing from Malaysia, and has a refreshing aroma and moderate sweetness. Made using the same techniques to create French cat tongue biscuits (langues de chat), these D24 durian cigars have the unique aroma of D24 durian and a tasty crunch. Perfect for durian lovers and is great for those trying durian for the first time.

Loco for Coconuts!

Thirst-quenching, sweet coconuts are essential for summer! The coconut is a magical natural ingredient that is tasty, refreshing and has lots of nutritional benefits. Here are 6 coconut items not to be missed!

Thai Young Coconut

The coconut we drink from is an immature coconut with its green skin peeled off. The coconut flesh is tender, and there is plenty of coconut juice inside with lovely aroma.

Thai King Coconut

For the king coconut, only the core is retained, which is then smoked. Water of the king coconut is sweeter than green coconut water with an even stronger coconut aroma. Great for making drinks or desserts.

So Coco Coconut Pudding

Made with natural ingredients using the simplest methods, this pudding doesn’t contain dairy or preservatives. 100% vegan.

So Coco Organic Coconut Water

So fresh as if you’re drinking from a fresh green coconut. Bottled using HPP technology without treating with high heat, this coconut water retains its natural minerals, nutrients and flavour, which gives it a pale pink colour. Free of preservatives and added sugar.

UFC Coconut Water

UFC Refresh Coconut Water is 100% natural, and produced from carefully selected fresh coconuts harvested from Thailand’s “coconut belt” areas where the best coconuts are cultivated. With no added sugar and no preservatives.

Real Coconut Water

Made with premium Thai coconuts, this coconut water is packed within hours of opening to ensure freshness. Sweet, crisp, refreshing, and not from concentrate.

Traditional Hakka Flavour: Malaysian Pan Mee

If you’re making easy, healthy lunches at home, non-fried noodles are a great option. For those who love Southeast Asian flavours, city'super is happy to bring you Malaysian Kitchen’s pan mee noodles. You only need 4-5 minutes to create this 100% authentic local dish with a delicious sauce, and savour one of the staples in Hakka cuisine.

Pan mee is a traditional Hakka noodle dish that is popular among the Chinese community in Malaysia. You can enjoy this dish at local cafes, food centres and street stalls.

Malaysian Kitchen’s pan mee is smooth with a great bite. The bouncy noodles are made without frying, are 100% natural, do not contain preservatives or additives, and there is no need to rinse after cooking. Check out these flavours:

1. Hakka Thin / Flat Pan Mee
2. Pepper Soup Pan Mee
3. Melaka Nyonya Laksa Soup Pan Mee
4. Dried Sambal Chilli Pan Mee

A Four-Combo Pack containing the above four flavours is also available.

Malaysian Kitchen Premium 2 in 1 Soy Sauce

Combines the rich soy flavour of first extract soy sauce and the golden hue of mature dark soy sauce. Great for making all kinds of cuisine.

Malaysian Kitchen Premium 4 in 1 Soy Sauce

Using the Premium 2 in 1 Soy Sauce as the base, sunflower seed oil and green onions have been added for extra aroma.

Most Popular Vietnamese Craft Beef: Heart Of Darkness

Good and evil. Sane and insane. Heart of Darkness is all about duality and making big, bold crafted brews that will challenge the way you think about beer.

Hailing from Vietnam, this brewery has already released over 100 different craft beers. city'super is excited to share with you the following four beers:

Heart Of Darkness Futile Cucumber Pilsner

Made with Vietnamese chillies, this beer has a nose of cucumber with aromatic chilli and a touch of honey to give a gentle bitterness and a short burst of spicy heat.

Heart Of Darkness First Sunset Kumquat Pale Ale

A golden-hued beer with aromas of ripe apricot and kumquat peel. Flavours of citrus zest with notes of nectarine supported by a smooth maltiness. Finishes light, clean and refreshing.

Heart Of Darkness Pomelo IPA

Assertive yet smooth and approachable IPA. Pours bright straw-yellow with upfront aromas of pomelo oils followed by hints of green mango and blackcurrant.

Gweilo x Heart Of Darkness Passionably Late Pale Ale

Brewed together with Gweilo Beer in Hong Kong, this pale ale celebrates the tart and tasty passion fruit. A bold addition of passion fruit from Vietnam delivers a sweet, exotic aroma, leading into a sharp finish.

Thai Home Cooking: Tom Yum Soup

As mid-summer approaches, are you dreaming of that unforgettable trip to Thailand? Before your next vacation, why not try and recreate the classic tom yum soup at home? Tom yum soup may seem difficult to make, but after you gather all the ingredients, that’s already half the job done! Check out the recipe below.

Ingredients (makes 2-3):

1. 2pc tiger prawns
2. 500mL chicken stock
3. 2pc straw mushrooms
4. 2pc Thai eggplant
5. ½ onion, diced
6. 2pc lime leaves, chopped
7. 3 slices of galangal, chopped
8. 2 cloves of garlic
9. 2pc lemongrass, sliced at a long slanted angle then bruised
10. 1 tomato, diced
11. 2 tbsp coconut cream
12. 150mL water
13. 1 tbsp tom yum paste
14. 1 tbsp chilli paste
15. 1 tbsp chilli prawn paste
16. ½ tsp fish sauce
17. 1 tsp lime juice
18. 2pc fresh chillies, lightly smashed
19. Coconut oil, to taste
20. Salt and white pepper, to taste

Steps:

1. Peel, wash and de-vein the tiger prawns.
2. Boil the stock, add straw mushrooms, Thai eggplants, onions, lime leaves, galangal, garlic, lemongrass and tomato. Switch to medium to low heat and cook for 15 minutes.
3. Add in tiger prawns, coconut cream, water, tom yum paste, chilli paste and chilli prawn paste.
4. When the tiger prawns change colour, add fish sauce, lime juice, chillies, coconut, salt and white pepper.

Malaysian Home Cooking: Malaysian-style Laksa

As the weather gets warmer, we may also lose our appetite, and a delicious bowl of Malaysian-style laksa that smells divine may be your cure! Let’s learn how to make this delectable dish that is loved by kids and adults alike!

Ingredients (makes 6):

A．Aromatics

• 15g belachan sauce
• 8pc shallots
• 4 cloves of garlic
• 20g fresh turmeric
• 4pc lemongrass (white part)
• 6pc candlenuts
• 150g dried chillies (with seeds removed, rinsed 3 times and soaked in hot water for 20 minutes)
• 6pc fresh red chillies
• 130g dried shrimps (soaked in warm water)
• 15g galangal
• 6pc of kalamari limes

B．Soup Base

• 2L chicken broth
• 3 stalks of laksa leaves (Vietnamese coriander)
• 400mL coconut milk
• Salt, to taste
• Oil, to taste

C．Toppings

• 500g rice vermicelli (soaked in cold water until soft)
• 100g bean sprouts (ends removed)
• 30pc fresh prawns (peeled and deveined)
• 6pc hard boiled eggs (cut into halves)
• 1pc fish cake (cut into pieces)
• 20pc tofu puffs
• 40pc fish balls

Steps:

• Soak rice vermicelli in cold water until softened.
• Boil tofu puffs (halved), fish balls and fish cake, set aside. Cook fresh prawns for 2 minutes and set aside.
• In a pot, add oil and sautéed all (A) ingredients until the paste dissolves.
• Add chicken broth and bring to the boil. Add coconut milk and continue to boil.
• Add tofu puffs and fish cake. Season with salt.
• Cook rice vermicelli and bean sprouts, then place in bowl.
• Pour soup base into the bowl, then top with fresh prawns, fish cake, fish balls, egg and laksa leaves.
• Add sambal belacan and lime. Serve.

Vietnamese Home Cooking: Easy Vietnamese-style Rice Paper Roll

Refreshing Southeast Asian cuisine is perfect for summer! Here’s a fail-proof recipe for authentic Vietnamese rice paper rolls. You can follow the ingredients list below, or recreate this recipe with your preferred veggies and ingredients.

Ingredients:

• 6 sheets of rice paper
• Half a carrot
• Half a mango
• 3 leaves of lettuce
• 5pc of prawns
• Half a cucumber
• 100g rice vermicelli
• A few mint leaves
• Salt, to taste

Vietnamese fish sauce:

• 2 tbsp fish sauce
• 1 tbsp white vinegar
• 1 tsp garlic
• 1 lime
• ½ tbsp coconut sugar
• Water
• Chilli, to taste

Steps:

1. Julienne the cucumber and carrot, and thinly slice the mango; wash lettuce and keep only the leaves. Set aside.
2. Cook the noodles and immediately rinse in cold water, then set aside. Cook the prawns and slice it in half.
3. Lay two sheets of rice paper flat with a small part overlapping. Wet your hands and gently pet the rice paper until softened.
4. Place lettuce, carrot, cucumber, mango, rice vermicelli and mint leaf on the rice paper.
5. Fold the rice paper inwards and roll until reaching the middle, then fold in the two sides, add prawns, and finish rolling.
6. Cut each rice paper roll into two. Make Vietnamese fish sauce. Enjoy!