Marinade for Duck
* The oil should have been used to fry shallots first to remove any rawness of flavour.
Here’s a quick and delicious way to enjoy fried shrimp. Adjust the seasonings to suit your palate.
Makes 2 servings
In a bowl combine the flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
In a heavy wok heat oil over moderately high heat until hot; saute green onions until almost tender.
Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
Serve shrimp with lemon alongside rice or over crisp-fried rice noodles.
This is a popular dish amongst Singaporeans. It is also a common feature in the menus of famous seafood restaurants (along East Coast and Punggol). The abundance of fresh chillies and garlic makes this a very spicy and full-bodied dish. Chilli crabs/lobster bears testimony to the great love Chinese have for spicy Malay food.The real way to eat this dish is with a serving of large square chuncks of bread to dip into the delicious sauce.
Smoking ingredients for chicken
Heat first amount of cooking oil in wok or frying pan. Add garlic and ginger. Cook until tender.
Heat water, second amount of cooking oil and salt in a large uncovered saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.
Add meat, green onion and red pepper to wok. Stir-fry until hot.
Add oyster sauce, curry powder and soy sauce. stir and toss well to mix thoroughly. Drain noodles. Add and toss. May be served now or cover and place in 250F oven to hold until ready. Makes 2 good sized plates if 4 nexts are used, 3 plates if 6 are used.
Cooking time: 25 minutes
Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm.
Sambal Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer for five minutes. Remove and set aside.
How to Fry Vermicelli Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish.
Gravy Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.
Source: Terry Tan’s Straits Chinese Cookbook
Heat oil in wok and fry ground ingredients till fragrant, add coconut milk and season with salt and msg. Cook till thick, add sotong and cook for several minutes till it’s done.
Preparation of Ingredients:
In a pot, bring water to a boil.
Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later.
In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt. Continue to stir fry for another 30 seconds.
Remove from heat and toss into the pot of hot boiling water.
Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender.
Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinese crispy crullers.
Chwee kueh, a popular local dish, is actually rice flour pudding that is traditionally a Teochew’s snack.
These round rice puddings by themselves are plain and tasteless and so you have to eat them with shredded preserved radish toppings (otherwise known as ‘chye poh’ in dialect) cook with vegetable oil to bring out the fragrant of rice flour. A little bit of home-made chilli will add some spice to an otherwise simple snack.
In Singapore, most Chinese Singaporeans like to start their day with chwee kueh as breakfast. Hence, it’s a common sight to see well-dressed executives with one hand holding their leather brief case and the other holding an oily plastic bag with the tasty chwee kueh in it.
Delicious and cheap, the chwee kueh is normally sold in a pack of four or six. These are the normal amount enough to fill your stomach.
If you were to ask any Singaporean, the best and well-known chwee kueh is at Tiong Bahru Market, Stall “Jian Bo Shui Kueh” at Blk 83, Seng Poh Road #01-15E. With four chwee kuehs costing around $1.00, that explains the long queue at the stall ! Well, the best stuff is definitely worth waiting for!
Ingredients: * 1 cup rice flour * 2 cups water * 1 heaped tbs corn flour * 3 tps oil * 170g Lard * half tsp salt * 2 tsp sesame seeds * 2 cloves garlic * 200g chopped, preserved, salted radish * pepper * soy sauce
Method: To cook rice cake * Mix two types of flour with water * Add salt and 1 tsp of oil, beat well * Stir mixture over low heat till it thickens, keep stiring to prevent lumps * Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins * Pour mixture into moulds and steam for 10-15 mins or till well cooked * Remove from bamboo steamer and leave to cool for 10mins before serving.
Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour.
To cook the radish * Toast the sesame seeds till golden brown * Dice the lard, wash and drain * Fry lard, garlic and remaining oil in a saucepan until brown * Discard garlic and lard * Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning * Add sesame seeds, stir well. Add pepper, soy sauce to taste
To serve * Remove rice cakes from moulds after 10 mins of cooling * Place a spoonful of cooked radish onto each rice cake * Serve with chilli sauce.
Chris Choo August 2000
——————————————————————————– Really just a warm up for spicy dishes to follow, this hot first course to a meal in Singapore is delicate, warming, and puts 6 people in the mood for the next course.——————————————————————————–
Mix chicken strips into the egg white and set aside. Pour chicken stock, sugar, and soy sauce into a large saucepan and bring to a boil. Stir in the chicken strips and the cucumber sticks and bring the stock back to a boil. Immediately stir in the sesame oil, salt, and pepper–ladle into bowls–and take to the table.
For the Pancakes
To prepare pancakes: Sift flour into a bowl Make a well in center and add egg Gradually stir in milk and beat well until smooth Stir in cold water and beat well Pour batter into a pitcher, set aside Heat a little oil in a small skillet and pour off excess Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating Fry until 1 side is golden brown then flip over to do the same Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes To prepare fillings: Heat 2 tablespoons oil in a saucepan adding onions, parsnip and curry powder Cook gently 5 minutes, stirring constantly Add tomato paste and mix well Blend cornstarch with a little stock Add remaining stock to ground beef mixture and bring to a boil Add corn starch mixture and cook 2 minutes, stirring constantly Simmer mixture 10 minutes Lay pancakes, cooked-sides up, on a flat surface Spread filling in a 2″ horizontal lines across center to within 1-1/2″ of side edges Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling Brush with egg and fold pancakes in half Chill for about 1 hour Half fill a deep fat fryer or saucepan with oil Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through Drain on paper towelServe on an attractive flat plate, garnish with carrot strips if desired. Makes about 4 to 6 serving.
Recipe by Amy Beh
Plain soup stock:
Tomyam soup stock:
Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses and spring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Then add seasoning and strain the stock into the steamboat.
Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemon grass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower the heat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice, tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat.
Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt to have the plain soup first followed by the tomyam soup later.
Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil in the steamboat. Add in your desired ingredients. Cover and bring to a boil again.
Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles.
To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seed oil.
To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.
Here’s a recipe which I find is very popular.
– Season chicken with salt and all the ingredients listed above (not the sauce) for half an hour – Put 5 Tbs oil in the pan and fry the dried chillies till almost black and aromatic. – Add garlic and ginger slices halfway. Remove. Heat oil to fry the chicken for a few minutes until almost cooked before pouring in the sauce. Turn off heat as soon as the sauce starts boiling. – Spring onions, carrot slices or whatever you like can be added at the end of cooking time (to add colour and to stretch the dish if you are having more mouths to feed). – Leftovers can be used to make fried beehoon (remove the dried chillies and rinse them out in hot water which can be used as stock for the beehoon).
Slice pork thinly. Season with gravy. Arrange thin pieces of pork onto a big flat plate with small holes (for ventilation) such that they become a big layer of sliced pork. Leave the pork to dry. When dry, cut it into squares (about 10 cm in length). Barbecue the square pork slices with burning charcoal until both sides are golden in colour. The barbecued slices can be stored in the freezer for up to several weeks
Char kway teow, which means “fried flat noodles,” is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer’s meal. Over time its popularity has spread. Char kway teow was originally stir-fried in lard and it got a reputation as unhealthy. But using vegetable oil makes a much healthier dish with much of the flavor. Other spellings: chow kueh teow, char koay teow, char kuay teow.
3 to 4 servings
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