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Singapore (Singaporean Recipes)

World Cuisine Recipes

 
   Food is well-loved in Singapore. Deriving from the rich culinary traditions of each community’s ancestral lands with flavours that are often robust, it is natural to follow that the food of Singapore is extremely flavoursome, frequently spicy, and consist regularly of a mix of Chinese condiments, with Indian spices and Malays ingredients of tropical herbs and fruits of chillies, coconut, lemongrass, galangal and the like. Singapore cuisine was often described as parts Chinese, Malay and Indian.   This is somewhat true, yet certain dishes that seems to be  “Chinese” or “Indian”  are now distinctly Singaporean in character, and far different from their original cousin.
Red Bean Soup
Ingredients:

1 1/2 cup red beans (soak overnight)
Water
Dried or fresh orange peels, optional
1/2 cup rock sugar
Pandan leaves, optional
1 cup lotus seeds
Cooking Instructions:
In a big pot, boil the water. Pour in red beans, stirring occasionally. When beans are cooked, pour in lotus seeds and orange peels (optional). Once lotus are cooked, toss in rock sugar. Taste (hot so be careful!) to see if soup is sweet enough. Discard orange peels. Let cool for 3 minutes then serve in individual bowls.
Roast Duck, Melon and Mango Salad
Ingredients:

Half roasted duck or boiled chicken
150 g (5 oz) honey dew melon
One pear
Half cucumber
150 g (5 oz) cantaloupe melon
One mango
120 g (4 oz) jicama
3 Tbs coarsely grounded toasted peanuts
2 Tbs toasted white seasame seeds
One coriander plant
Marinade for Duck:
Half Tbs light soya sauce
2 tsp fine sugar
One tsp oyster sauce
One Tbs cooked vegetable oil
Sauce:
3 Tbs water
Half tsp salt
One to 2 tsp sugar
Half tsp sesame oil
Half Tbs tomato ketchup
One tsp chilli sauce
One-and-a-half tsp cornflour
One-and-a-half Chinese plum sauce or apricot jam
2 tsp vegetable oil
Cooking Instructions:
Remove flesh from duck and cut into fine strips. Cut flesh of melon, mango, cucumber, pear and jicama into fine strips, discarding skin and pulp first. Arrange each vegetable and fruit neatly around a large serving platter, varying the colours. Put the duck in the centre, after first marinating it in the sauce. Top with a sprinkling of peanuts, sesame seeds and plucked coriander leaves. Chill in the fridge. Mix all the sauce ingredients together except fro the oil and plum sauce. Heat oil in a wok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jam and turn off heat. Cool in the fridge. To serve, pour the sauce over the duck at the table and all the guests should toss the salad together.
Pepper Crab
Ingredients:

1 kg Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion,  cut into 1 inch section
1/2 tbspn cornflour
Seasoning:
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil
Cooking Instructions:
Blend white pepper and coriander seeds in a blender until fine. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250 g of hot cooking oil for about 30 secs. Remove from wok. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes. Serve hot.
Crisp Curried Shrimp
Servings: 2
Ingredients:
2 Tbs All-purpose flour
1/2 tsp Curry powder
1/8 tsp Cayenne pepper
Salt
3/4 lb Shrimp (about 12), shelled and deveined
2 Tbs peanut oil
1 bunch Green onions, cut into
2-inch lengths
Lemon wedges for garnishing
Cooking Instructions:
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.
Chilli Crabs or Lobster
Ingredients:

Lobster or crabs weighing about 450 g (1 lb)
6 fresh red chillies
5 cloves garlic
2 stalks spring onions
One coriander (cilantro) plant
3 Tbs vegetable oil
Sauce:
3 Tbs tomato ketchup
One-and-a-half Tbs sugar, according to taste
Quarter tsp salt
One tsp pounded salted brown soya bean paste
One cup water
One-and-a-half tsp cornflour
Half tsp rice or malt vinegar of freshly squeezed lime juice
Quarter tsp dark soya sauce
Cooking Instructions:
Wash uncooked shellfish well, break off the claws and crack the shell by gently hitting it with a pestle. When preparing crabs, chop the bodies in half and then each half into 3 pieces. Wash and retain the shells. When using lobsters, chop off the tail and head, and chop the body, with shell still on, into thumb length pieces. Plunge head and tail of lobster into boiling water and cook till the shell turns red. Remove from water and set aside for decoration. Peel garlic and pound coarsely. Pound chillies coarsely too. Or grind in a food processor. Wash spring onions, discard roots, cut into finger lengths. Cut coriander into one-inch lengths. Mix sauce ingredients except for the vinegar or lime juice. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces. Stir fry for 2 to 3 minutes till shells turn slightly red. Stir sauce, add to the crabs or lobster and stir well for 2 minutes. Cover with a lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red. Remove cover, squeeze the lime juice over or add the vinegar, stir well and add spring onions. Turn heat off, stir well and serve, garnish with coriander leaves.
Sayor Loday
Ingredients:

300 g (10 oz) jicama
300 g (10 oz) long beans
240 g (8 oz) French beans
300 g (10 oz) cabbage
4 hard bean curd cakes
180 g (6 oz) small prawns, peeled
60 g (One-and-a-half oz) galangal, peeled and smashed
One lemon grass, cleaned and smashed
One cup dried prawns, washed, soaked and pounded or ground
20 shallots, peeled
2 tsp shrimp paste
One-and-a-half to two coconuts, grated or one-and-a-half cups processed coconut milk
6 cups water
2 tsp salt
One tsp sugar
6-10 dried chillies
One cup vegetable oil
Cooking Instructions:
Cut cabbage into bite-sized pieces. String French beans and cut into finger lengths diagonally. Cut long beans into finger lengths. Peel jicama and shred into finger lengths. Soak dried chillies till soft for half hour in warm water. Pound till fine. Cut each bean curd diagonally. Place wok over high heat and when smoking, add oil. When hot, deep fry the bean curd cakes till golden. Drain. Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. Keep aside. Mix coconut with half cup water and squeeze for thick milk. Set aside. Mix with remaining water and squeeze fot thin milk. Or mix half cup processed coconut milk with water. Pound or grind shallots and shrimp paste coarsely. Place thin coconut milk in a suacepan and turn on high heat. Add shallot mixture, dried prawns, galangal and lemon grass. When boiling, add jicama, long beans, French beans, cabbage and prawns. When boiling again, add bean curd and seasoning. Add thick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.
Stewed Pork in Claypot
Ingredients:

450 g of pork frank
1 tbspn of tamarind paste
2 tbspn of peanut oil
Marinate:
2 tbspn of oyster sauce
2 tbspn of light soy sauce
1 tbspn of dark soy sauce
1 tbspn of black bean paste
1 tspn of sesame oil
1 tspn of Shao Shin wine
Pepper to taste
1 tspn of minced garlic
1 tbspn of cornflour
Cooking Instructions:
Cut pork into cubes and add in marinate mixture. Set aside to marinate for 30 minutes. Heat wok up and add in 2 tbspn of peanut oil. Stir-fry marinated pork for 3 minutes. Pour stir-fried pork into a claypot and add in tamarind paste and a cup of water. Cover claypot and simmer for 1 to 2 hours or until meat is tender and the soup is thicken. Serve hot with rice.

Smoked Spicy Chicken
Ingredients:

1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil
Spicy sauce:
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar
Smoking ingredients for chicken:
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice
Cooking Instructions:
Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes. Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes. Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.
 
Singapore Noodles
Ingredients:

1/4 cup cooking oil
4-6 garlic cloves, minced
2 Tbsp slivered ginger strips, optional
2 qts water
1 tbsp cooking oil
2 tsp salt
4-6 vermicelli nests
2 cups cooked pork, chicken, shrimp or beef, cut-up
1/3 cup slivered green onions
2 tsp crushed red pepper
1/4 cup oyster sauce
3 Tbsp curry powder
2 tsp soy sauce
Cooking Instructions:
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.
Opor Sotong
Ingredients:

1 kg sotong (squid), cleaned and cut
thumb size piece galangal, bruised
2 lemon grass, bruised
Salt to taste
Several lime leaves
A few spoonful graded coconut, roasted
Oil
Grind the following:
4 cloves garlic
1 red onion
1/2 tea spoon tumeric or powder
some dried chillies, soaked
2 tablespoon ketumbar (coriander) powder
1 teaspoon jintan puteh (cumin) powder
Cooking Instructions:
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.
Bak Kut Teh
Ingredients:

1 1/2 kg pork spareribs
1 tbsp sugar
3 tbsp cooking oil or lard
½ tsp pepper
2 tsp salt
2 cloves garlic
1 tsp preserved brown soya bean
1 tsp dark soya sauce
1 tsp peppercorn
1 inch long cinnamon bark
2 segments star anise
1 1/2 Litres water
Garnishing Ingredients:
Fried crispy shallots
Chinese crispy crullers (Yu-Char-Koay)
Cooking Instructions:
Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½ an hour. Pound the preserved brown soya bean. Smash the garlic. Cut the Chinese crispy crullers into ½ inch pieces.
   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.
Chicken with Dried Chillies
Ingredients:

1 chicken (or use chicken thighs), slice
20-30 dried chillies
4 garlic, slice fine
4 slices ginger
1/2 tsp cornflour
Dash of pepper
1/2 tsp sugar
1 Tbs soy sauce
Chinese wine
Sauce:
1 tsp cornflour
8 Tbs water
2 Tbs dark soy sauce
1-2 Tbs sugar
Cooking Instructions:
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).
Crabmeat Omelette
Ingredients:

6 eggs
2 tsp light soy sauce
Pinch of sugar
Pinch of white pepper
2 small spring onions, chopped
2 tbsp vegetable oil
150 g flaked crabmeat
1 tbsp oyster sauce
Cooking Instructions:
Beat the eggs with soy sauce, sugar and pepper and 2 tbsp water. Heat wok and cook white parts of spring onions in oil for a few seconds. Add the crabmeat and cook for another few seconds. Pour in the egg. Cook till set and lightly colored underneath. Cut into four pieces, turn and cook the other side. Serve on a warm plate with oyster sauce on the side. Optional: garnish with leftover spring onion.
Singapore Whole Fried Fish
Servings: 4
Ingredients:

1 whole (1 1/2lb) snapper, rockfish, porgy or similar fish
1 medium onion or 1/4 lb shallots, chopped
2 cloves garlic, chopped
1 stalk lemongrass, thinly sliced
1/2 tsp shrimp paste, optional
3 fresh red or green chillies, seeds and veins removed, chopped or 1/2 tsp chilli powder
1/3 cup cornstarch
Oil for deep frying
2 tbsp yellow bean sauce, mashed
1/3 tarmarind water
Pinch of sugar
Fresh coriander or basil, garnish, optional
Cooking Instructions:
Clean fish by cutting open belly, removing internal organs. Pull away any bits of gill, rinse cavity under water well. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. Pat dry with paper towels, sprinkle lightly with salt and set aside. In a food processor or mortar, combine onion, garlic, lemongrass, shrimp paste, (if used) chillies, galangal and process to a paste. Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides. Fill wok or deep skillet with oil to a depth of at least 2 inces (allow room for oil to rise when fish is added). Heat oil to approx. 375 F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of the fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan. Transfer to a warm serving plate. Turn off heat under frying oil, allow to cool and reserve for frying fish another time. In another skillet or wok, heat 2 tbsp oil over medium heat. Add seasoning paste and cook, stirring until fragrant. Add yellow bean sauce, cook for another few seconds then add tarmarind water and sugar. Cook sauce until slightly thickened. Bloat away any accumulated oil from fish platter and pour sauce over fish. Garnish with springs of coriander if desired.
Singapore Laksa
Ingredients:

2 shallots
2 Candle nuts
3 cloves garlic
Tumeric
5 to 6 dried Chillies
Crushed peanuts
2 stalk lemon grass, bruised
Galangal
Tomatoes
Fish sauce
Fried bean curd (tao pok), quartered
Bunch of Chinese mint leaves
1 packet fish balls
Chicken or fish stock
Salt to taste
1 can coconut milk
1 packet thick rice noodle
Cooking Instructions:
Soak rice noodle in hot water, boil briefly if necessary. Fry paste in oil and fry till fragrant Add stock, lemon grass, gelangal and bring to boil. Add bean curd, fish balls, coconut milk and cook. Season with salt and fish sauce. Add tomatoes and cook a further few minutes. Put noodles in bowl, add sauce together with bean curd, fish balls (or chicken but not together) and chopped laksa leaves and serve hot.

World Cuisine Recipes

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