The creator of a New York Times recipe that has Singapore on a boil said this afternoon that she was “not sure” what happened to her creation on its way to the newspaper’s Instagram feed.
Shila Das, who works as a sales professional, sent Coconuts a photo of what she made for Chinese New Year – a totally legitimate-looking curry – saying it was made from the same recipe she provided the newspaper. She said it was her father’s recipe and wasn’t sure what was changed because she had not watched the entire Singapore Chicken Curry video.
“I saw [a] snap it of it but I did not see the whole film” she wrote, adding “I am not sure about the rest.”
Singapore has been taking turns mocking and grousing about the version shown in the how-to video created by Taipei freelancer Clarissa Wei and published on the paper’s Instagram, where it was passed off as an authentic slice of Singapore.
New York Times on boil over its bizarro ‘Singaporean Chicken Curry’
Something must have happened on the way to the kitchen studio, because what appeared in a late January feature Wei wrote on Singapore’s culinary multiculturalism also looked reasonably legit. Wei could not immediately be reached for comment.
To be fair, the Times’ published recipe for Singapore Chicken Curry is just fine. It is actually on top of the newspaper’s Our 10 Most Popular Recipes Right Now (paywall within a paywall) list, beside a genuine abomination: cheesecake made in an air fryer.
The clip, posted yesterday, was carpet-bombed by Singaporeans saying the brown-colored curry didn’t resemble anything familiar.
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