Makan Time in Singapore



M.A.K.A.N

T.I.M.E

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..From a lady for the ladies..

ReCiPeS Galore!!!!!

Fish head Curry 3

Hainanese Chicken Rice 4

Nasi Lemak 5

Sweet Spicy Chicken 6

Tom Yam 6

Tahu Goreng 7

Rojak 8

Laksa Yong Tao Foo 9

Chili Crab 10

Sambal Kangkong 11

Hokkien Mee 12

Clay Pot Rice 13

Hor Fun 14

Fish steamed with yellow bean paste 15

Indian Mee Goreng 16

Tahu Telur 17

Opor Sotong 18

Chai Tow Kway 19

Soto Ayam / Chicken Soup 21

Asam prawns / Spicy and Sour prawns 22

Black Pepper Crabs/Prawns 23

Oyster Omlette 24

Mee Rebus 25

Lily chestnut chicken 26

Fried Rice 27

Sour Lime Prawns 28

Spiced Fried Coconut Rice 29

Ngoh Hiang - Hokkien fried meat roll 30

Beef Rendang 31

Kiam Chye Aar 32

Jiu He Eng Chai - Squid with Kangkong 33

Chut Bee Png / You fan 34

Pisang Goreng 35

Tee Kar Chor / legs in Vinegar 36

Hokkien Hae Mee / Prawn Noodles 37

Chicken Curry 38

Fish head Curry

Ingredients:

Brinjal

Ladies' fingers

Tomatoes

Green and Red chilies

Curry leaves

Curry powder

Coconut milk

Tamarind juice

Garlic

Shallots (or small red onion)

Turmeric

Chili powder

Lemon grass

Gelangal

Don't forget the fish head!

Method:

1. Ground shallots, garlic and turmeric.

Crush lemon grass and gelangal.

Prepare coconut milk and tamarind juice.

Slice diagonally brinjal and ladies' fingers, quarter tomatoes.

2. Heat oil and fry grounded shallots, garlic and turmeric till fragrant.

Add in lemon grass, gelangal, and curry powder, curry leaves and chili powder, fry briefly.

Take care not to burn the ingredients.

3. Add in tamarind juice, half of the coconut milk, ladies' fingers brinjal, some salt and let it cook, when half cooked, add in fish head, tomatoes and green and red chilies. When it's cooked, add in the rest of the coconut milk; remove from heat before it start to boil.

Hainanese Chicken Rice

Ingredients for rice chicken and soup:

rice

medium tender free-range chicken

Ginger - shredded fine

Garlic - shredded fine

a few cloves

1 or 2 cinnamon

some Pandan leaves (for soup and rice)

some salt

Lettuce

Method:

Cook chicken in water with Pandan leaves and salt (to taste). Do not overcook chicken - 20 to 30 minutes. Remove Chicken, let cool and cut into serving size. Keep the stock for rice and soup.

Fry shredded ginger and garlic with oil till golden fragrant, add to rice. Pour in chicken stock, add cinnamon, cloves, Pandan leaves and cook (in a rice cooker) as usual. Add lettuce (or other leafy veg) to remaining boiling chicken stock and turn off heat. Do not cook the lettuce.

Ingredients for chili sauce:

fish sauce

sugar

fresh red chilies

ginger

local lime

garlic

vinegar

Method:

Put garlic and ginger in mixer and grind till rather fine. Add vinegar,

fish sauce, salt and sugar to taste. Squeeze lime while serving.

Ingredients for garnish:

coriander

tomatoes - sliced

cucumber - remove skin, sliced

roasted sesame seed

sesame oil

light soya sauce

pineapple - sliced

To Serve:

Put chicken in the middle, sliced tomotoes, pineapple and cucumber by the side. Splash with light soya sauce, a little sesame oil and top with coriander.

Remove Pandan, cloves and cinnamon from rice. Fill rice in a bowl (used like a mould), and transfer onto plate. Add some tomatoes, pineapple and cucumber to the side. Served with soup and chili sauce in separate bowls.

Nasi Lemak

Rice

Ingredients:

Rice

coconut milk

pandan

salt

Method:

Cook rice as usual but use coconut milk instead of water.

Tie pandan into a knot and add a pinch of salt.

Sambal Ikan Bilis

Ingredients:

dried chilies soaked

tomatoes

asam juice

onions - lots

sugar

ikan bilis

oil

salt

blachan - grilled

Method:

Fry ikan bilis in some oil till slightly brown, throw in some sugar,

cook for a while longer, remove from oil and set aside.

Grind chili into paste. Fry onions with oil till soft, add chili paste

and continue to fry for a while. Add tomatoes, asam juice, salt

and sugar, cook till it's thickened.

Add fried Ikan bilis and cook briefly.

Fish

Ingredients:

any small fish, sadine is best

turmeric powder

salt

Method:

Clean fish and season with salt for a couple of minutes.

Coat fish with turmeric powder and fry in oil till brown and crispy.

Peanuts and Scrambled Eggs

Heat a little oil and fry peanuts (with skin) with some garlic, stir constantly to prevent burning. Alternatively, peanuts could be fried in a deep fryer. I don't think I need to tell you how to make scrambled eggs just make sure you make it into a thin sheet.

To serve

Serve hot or at room temperature with sliced cucumber, scrambled

eggs and fried peanuts.

Sweet Spicy Chicken

Ingredients:

chicken wings

tomato ketchup

garlic )

chillies )

candle nuts ) make a paste

shallots of small red onions )

kunjit (yellow ginger) )

gelangal - crushed

lemon grass - crushed

tamarind juice

sugar

Method:

Heat oil in pan and fry paste, gelangal and lemon grass till fragrant,

add chicken wings, sugar, tamarind juice and cook. When chicken is done,

add tomato ketchup, cook briefly and it's ready.

Tom Yam

Ingredients:

Onion sliced

Tomotoes quartered, skin removed.

lime leaf,

lime juice

asam juice

lemon grass bruised

laos bruised

fish sauce

stock

freshly made chilli paste

mushrooms sliced.

prawns, deveined, shelled leaving tail

fish slices

squid, cross with knife.

big green chillies

coriander

Method:

Fry onion till soft and fragrant, add stock, lemon grass,

laos, chili paste, lime leaves, lime juice, asam juice and

let it cook for a while. Add tomatoes and mushrooms.

Add the shrimp, fish slices and squid. Season with fish

sauce and a little sugar.

Serve hot with coriander sprinkled generously over.

Tahu Goreng

Ingredients:

Tahu (or tofu, hard bean curd)

cucumber - slices

bean sprouts - blanched

hae ko (Wet shrimp paste) )

ground peanuts )

brown sugar ) for sauce

asam juice )

freshly ground chili paste )

ginger )

green chillies ) ground

Method:

Put ingredients for sauce together in a large bowl and mix throughly.

Brown tahu in a pan with oil, cut into cubes. Put on a plate together with

slices of cucumber and some bean sprouts.

Pour sacue over and top with ginger/green chili sauce.

Serve hot.

Rojak

Ingredients:

Tao pok (deep fried bean curd)

You Tiao (yeow char kwai)

cucumber

bean sprouts

mang kwang (Yam Bean)

kangkong

mango

pineapple

hae ko (Wet shrimp paste) )

roasted & ground peanuts )

brown sugar ) for sauce

asam juice )

freshly ground chili paste )

Method:

Blanch the bean sprouts and kangkong separately.

Slice ingredients to around the same size.

Put ingredients for sauce together in a large bowl and mix thoroughly.

Add in the other ingredients and mix well.

Put on a plate and throw some ground peanuts over.

Serve immediately.

Laksa Yong Tao Foo

Curry noodle soup with young tao foo

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Ingredients

Shollots )

Candle nuts )

Garlic ) make a paste

Tumeric )

Dried Chillies )

dried shrimps

lemon grass - bruised

laos - bruised

tomatoes

fish sauce

fried bean curd (tao pok) - quartered up

laksa leaves - absolutely crucial

fish balls (or sliced boiled chicken)

cockles - fresh

stock

salt

prawns

coconut milk

thick rice noodle (spaghetti noodle is a great replacement)

Method:

Boil shrimp and devein, shell and set aside. (boil chicken, remove bones, skin and slice into desired size) soak rice noodle in hot water. boil briefly if necessary. Fry paste in oil, add dried shrimp and fry till fragrant. Add stock, lemon grass, laos and bring to boil. Add tao pok, fish balls, coconut milk and cook.

Season with salt and fish sauce. Add tomatoes, cook a further few minutes and the sauce it's ready. Briefly cook cockles in the sauce before serving. Put noodles in bowl, add sauce together with tao pok, fish balls/chicken and chopped laksa leaves and serve hot.

Chili Crab

INGREDIENTS:

2 big crabs

oil

shallots )

garlic )

ginger ) rempah (paste)

soaked dried chillies )

candlenuts )

laos )

shrimp paste )

bruised lemon grass

tomato ketchup

sugar

salt

1 cup stock

eggs

METHOD

Clean crabs, cut and crack claws.

Fry rempah till fragrant.

Add lemon grass, crabs and stir fry for a short while.

Add stock, cover and cook till crab is done. Add tomato ketchup,

mix well, crack in the eggs, mix in, cook briefly and it's done.

Sambal Kangkong

You need a strong stove to achieve the best result! One way to counter the problem is to fry a small quantity at a time.

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Ingredients:

Kangkong (water spinach)

dried shrimps - soak and pound briefly

blachan(dried shrimp paste) - grilled

sugar

chili paste - freshly made

garlic - chopped

oil

Method:

Fry garlic till fragrant, add chilli paste, blachan and later dried shrimps.

Throw in a pinch of sugar. When it's fragrant, add kangkong.

Do not overcook!

Hokkien Mee

No measurements for this dish, follow your instinct :-) The dish is somewhat wet and the cooking is done in lightning speed if your stove is strong.

Ingredients:

thick yellow noodle (oil noodle)

chili paste (optional)

sotong (squid) - small rings

Chicken / Meat - thin slices

garlic - chopped

prawns - shelled leaving tail

bean sprouts

fish cakes - sliced

fish sauce

chives - chopped

eggs

msg

salt

oil

Note : if you do know like msg, you may consider replacing that with stock.

method:

Heat oil in wok and fry garlic and chili paste till fragrant, add sotong,

prawns, meat/chicken, fish cakes and splash some fish sacue over(it

should steam). Throw in the noodle, add salt, msg, toss and mix well.

Push everything aside, add oil in the middle of wok, break the eggs and

scramble them. before it's too well cooked, throw in the bean sprouts

and mix everything up. Throw in some water, cover and cook briefly till

noodles are wet and juicy.

Served immediately with chives sprinkled over.

Clay Pot Rice

The best way to cook it is of course in a clay pot over the stove, but you could used just any pot that could take a little burning. The "real thing" tends to be somewhat greasy and has always a crispy, sometimes a little burnt layer of rice underneath(that's the part I love best!!) and the claypot itself is black and burnt. That's also how I tell a "real" claypot rice from the common commercial "normal rice served in claypot." version.

Ingredients:

chicken

sausages

salted fish - tiny pieces, without bones

spring onion - chopped

oil

sesame oil

ginger - shredded

dark soya sauce

light saya sauce

blachan(dried shrimp paste) )

lime ) for sambal blachan

chili padi (very hot small chili) )

Method:

Cook rice separately in a rice cooker or a pot.

When it's done, put a plate of sausages on top to steam.

Brown shredded ginger in oil, throw in the sausages, add dark soya sauce, light soya sauce and cook till it's done.

Add a little water if necessary.

Splash a little sesame oil and set aside.

Make sure there is enough sauce for the amount of rice you've cooked.

Brown salted fish in oil and set aside.

Put cooked rice in an oiled clay pot and cook over medium heat till the bottom is crispy.

Put all the ingredients over and pour in the sauce, splash in additional

black soya sauce, sprinkle some spring onion over and serve.

It's to be eaten all mixed up accompanied by sambal blanchan.

To make sambal blachan:

Grill blachan over fire till fragrant.

Pound small chilis, add blachan and pound till it's well mixed.

Put in small dish and squeeze lime over.

Hor Fun

Ingredients

Hor fun - thick flat rice noodle

dark soya sauce

light soya sauce

red chillies

fish slices

Chicken/meat slices

liver slices

choi sum (Chinese flowering cabbage)

white pepper (powder)

chopped garlic

tapioca flour or other thickening flour

prawns - shelled and deveined

salt

ajinomoto

chicken stock

Method:

For Hor Fun

If they come uncut, first unfold them and then cut.

Heat oil and fry hor fun briefly with a little dark soya sauce and set aside.

Make sure the fire is strong and wok hot enough or the hor fun will stick to the pan.

For the Sauce

Heat wok, fry garlic till fragrant, pour in stock and bring to boil.

Add meat/chicken, prawn, choi sum, fish and liver. Season to taste with salt, ajinomoto, peper, light soya sauce and thicken with tapioca flour (first dissolved in water). Take care not to over-cook liver and prawns.

Served with pickled green chillies in venegar and red chillies in light soya sauce.

Note: to make pickled green chillies, soak green chillies in venegar, add salt and sugar and let stand for at least 2 daysin a glass jar.

Fish steamed with yellow bean paste

This is one of the dishes good with plain rice porridge. It is rather saltish as the sauce is used as a sauce for the plain porridge. Use more water if you prefer it lighter.

Ingredients:

fish

Ginger - sliced fine

chillies - remove seeds, sliced fine

tao tjuo - yellow bean paste, smash in a mortar if necessary.

soya sauce

corrainder

spring onion

rice wine

water

sesame oil

preserved plum(crushed)

Method:

Mix bean paste, a little light soya sauce, rice wine, some water and put in a plate. Put in fish, add a little sesame oil, put in the preserved plums and sprinkle spring onion, chillies and ginger.

Steam, sprinkle corainder and serve with rice porridge.

Note: microwave will do as well, but more water should be added.

Indian Mee Goreng

A very popular Indian hawker food, need very strong stove for best result.

Ingredients:

sliced green chillies

freshly ground red chili paste or hot chili sauce

tomoto sauce

cucumber

quartered tomatoes

boiled and diced potatoes

minced mutton

sliced onion

bean sprouts

finely sliced cabbage

yellow noodle (oil noodle)

eggs

msg

salt

sugar

Method:

Heat oil and fry onion well, add minced mutton, tomatoes, potatoes and cabbage.

Next, throw in noodles and bean sprouts and fry for a short while.

Throw in green chillies, red chili and fry briefly.

In the center of the wok, heat oil, and put in the eggs, scramble and mix with noodles thoroughly. Season with msg, salt, sugar, tomoto sauce and chili sauce.

Served with sliced cucumber and tomoto sauce.

Best eaten with Mama Teh!!

Tahu Telur

Fried beancurd with eggs, the kind served at Sanur at Centerpoint, Singapore.

Ingredients:

eggs, beaten

smooth, firm tahu (beancurd), cubed

peper

salt

lettuce sliced fine

cucumber sliced fine

bean sprouts

for sweet sacues:

Indonesian sweet soya sauce

chili sauce (to taste)

Method:

Beat eggs, add peper and salt . Heat oil in pan, fry tahu till a little crispy, then pour in egg mixture.

Arrange lettuce, cucumber and bean sprouts on plate, put tahu on top and pour sauce over.

Served as a salad.

Opor Sotong

Ingredients:

1 kg sotong(squid) - cleaned and cut

thumb size piece galangal (laos) - bruised

2 lemon grass - bruised

salt to taste

msg (optional)

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

Method:

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.

Chai Tow Kway

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Ingredients for the cake:

500g rice flour

2 spoonful tapioca flour

8 full small rice bowl water

dried shrimp - soaked

dried mushroom - soak and shredded

Chinese sausage - optional

Shallots - chopped and fried in oil

shredded raddish

sugar

salt

msg

pepper

Method:

Fry shollots in oil, add shrimp and mushroom. Season and set aside.

Mix 3 bowls of water with flour, boil the rest of water, add and mix.

Season to taste with salt, msg and sugar. Mix in the fried

ingredients, put in steamer and steam till ready, about half and

hour. Let cool and cut.

To make dark Chai Tow Kway

Ingredients:

sweet dark soya sauce

chili paste

eggs

garlic

oil

Method:

Heat oil and fry garlic, add Chai tow kway, then eggs, sauce and chilli

and it's done! All in 2 minutes just like the way the hawkers do it, I'm

sure you know how. Of course you need a very strong stove.

I suggest using a non stick pan unless you've got a good wok.

To make light Chai Tow Kway

Ingredients:

Chai Poh

eggs

garlic

spring onion

Chinese sausages

chilli paste

fish sauce

pepper

Method:

I'm sure you know how to fry it, just make sure you brown the garlic and the pan is hot when you add the fish sauce so that it sizzles.

Soto Ayam / Chicken Soup

Ingredients:

1 chicken - cut into big pieces

2 li. chicken stock (either from bones or cube)

bean sprouts

4 cloves

1 stick cinnamon

pandan leaves

salt

msg

1 packet compressed rice

several tbsp ghee

Ground the following:

10 shallots or 1 red onion

2 cm Ginger

3 cloves garlics

1 tsp fennel seeds

1 tsp cumin seeds

1 tbsp coriander seeds

1 tsp black pepper

3 candle nuts

1/2 tsp tumeric powder

(cumin and fennel maybe replaced with star anise)

Optional:

Freshly ground chili/ginger

Fried shallots

coriander

krupuk

Method:

Boil compressed rice packet in water till cooked, take out and leave to cool. Cubed.

Fry ground ingredients, cloves and cinnamon in a little ghee till fragrant, add stockpandan and chicken. Cook till chicken is done. Remove chicken and shred. Strain soup, season with salt and msg. (Reduce the stock if necessary)

To serve, put compressed rice cubes, bean sprouts and chicken in bowl and pour hot soup over, garnish with coriander, krupuk and fried shallots. Add freshly ground chili/ginger for extra hotness.

Note:

Compressed rice, lontong, maybe replaced with thick yellow noodles, turning it into Mee Soto (Noodle soup) and a great light lunch.

Asam prawns / Spicy and Sour prawns

Ingredients:

Shelled prawns

Lemon grass

Galangal

Tamarind Juice

Curry leaves

Pineapple

Sugar

Salt

Lemon/lime/orange juice

Ground the following:

6 shallots or 1 red onion

3 cloves garlics

4 candle nuts

Kunjit (Yellow Ginger)

Terasi (Shrimp paste)

Fresh chilies

Soaked dried chilies

Method:

Fry ground ingredients in a little oil till fragrant, add tamarind juice, lemon grass,

curry leaves and sliced galangal. Add the prawns, pineapple and season with

sugar and salt. When prawn is just cooked, turn off heat and add in fresh juice.

Black Pepper Crabs/Prawns

The dish that's actually much shioker than chili crabs!

Ingredients:

Crabs or Prawns with Shells

finely chopped garlic

finely chopped ginger

finely chpped chilies.

light soya sauce

dark soya sauce

oyster sauce.

lots of ground black pepper

butter

method:

For crabs:

fry crabs in hot oil till red, remove and set aside.

fry chopped ingredients in butter till fragrant, add the rest, last the crabs.

For Prawns:

Fry chopped ingredients in butter till fragrant. Add the prawns and the seasoning.

Oyster Omlette

Sweet potato flour is a must in this dish, if you find a recipe that suggests a replacement, don't even try it! Use flour from mainland China if you could find them, they may look somewhat greyish instead of pure white and probably not as clean, it's much better than the processed white flour from Taiwan which tends to become a sticky mess.

Ingredients:

8 tbsp sweet potato flour

2 cups water

finely chopped garlic

fresh baby oysters

fish sauce

3 eggs

chopped coriander

method:

Dissolve flour in water. Fry garlic in oil till fragrant, stir and add mixture (through a seive if the flour contains impurities).

When it's hardened and somewhat brown, add in eggs and scramble.

Splash in fish sauce (don't foget the sizzling part:-) ), last the oyster. The oyster need not be cooked.

Garnish with coriander and serve with garlic/chili sauce.

Mee Rebus

Mee Rebus is one of my favourite breakfast/lunch items, the problem with this dish is that

it takes about 2 hours to make!

Ingredients:

thick yellow noodles (oiled noddles)

bean sprouts

beef finely sliced

prawns, shelled and keep the shells

sweet potato flour (or other flour for thickening)

sweet potatoes (or potatoes)

coconut milk

eggs

tofu

shallots, finely sliced

sour lime(or lime juice)

dark soya sauce (optional)

green chili, sliced (optional)

shrimp fry(baby shrimp)

Rempah:

garlic

dried chili

onion

tumeric

shollots

galangal

blacan(shrimp paste)

coriander powder

beanpaste (taocheo)

ground black pepper

preparation:

1. fry prawn shells in a little oil for several minutes, add water to make stock.

Strain.

2. peel and boil sweet potatoes, then mash.

3. boil eggs, shell and cut into four.

4. prepare rempah in blender, add prawn and blend till smooth.

5. fry finely sliced shallots.

6. cut tofu into small cubes and deep fried in oil.

7. dry fry the baby shrimps.

Method:

1. Fry rempah in oil till fragrant, add beef add prawn stock, coconut milk, mashed sweet potatoes. Thicken further with sweet potato flour (first mixed with water). The sauce should be thick and creamy. Bring to boil and season to taste with salt and sugar.

2. Bring a pot of water to boil, blanch bean sprouts. briefly boiled the noodles.

To serve, place noodles and bean sprouts in a bowl and pour sauce over. Add fried tofu, eggs, fried shallots, fried baby shrimp and squeeze lime over. Green chilis and dark soya sauce are optional. Note:Beef maybe ommitted, fresh prawn maybe replaced with dried prawns.

Lily chestnut chicken

This dish goes well with steamed rice. It's a combination of many different flavours, it's saltish (szechuan vegetable), sweet(chestnuts), hot(chili), sourish (lily buds) and fragrant(sesame oil).

Ingredients:

chicken, cut into small pieces

szechuan preserved vegetable, finely sliced

dried Chinese chestnut, soaked for several hours and cleaned

dried lily buds

chili finely sliced(optional)

small black fugus(or white fungus), soaked and cleaned

seasoning:

oyster sauce

sesame oil

soya sauce

garnish:

spring onion

Method:

1. Arrange everything in a large bowl and add seasoning. Steam or cook in a microwave oven, garnish with spring onion.

Fried Rice

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Fried rice is what my sis makes when there's a lot of left over rice from the previous night. Garlic, egg are the basic ingredients, the rest is up to your imagination. Use a combination of ingredients for color! Fried rice maybe eaten in place of white steamed rice, it may also be served alone on it's own, in this case add a lot more ingredients.

Ingredients:

cold left over rice

chopped garlic

oil

fish sauce

white pepper

eggs

optional ingredients:

beans finely cut

peas

corn

Sausages

crab meat

carrot

capsicum

ham

salted fish(pre fried)

or whatever else you find left in your fridge!

garnish:

spring onion

Method:

1. Set fire on high, heat oil in wok and fry garlic till fragrant, add rice and fry till rice becomes loose. Push rice aside, add oil in the emptied centre of wok and add eggs, scramble and cook briefly before mixing in the rice. Add in the other ingredients, when the ingredients are cooked, splash in fish sauce and add pepper to taste, sprinkle spring onions on top, and serve hot.

Note:

Remember it's like making sandwiches, everyone has his own version.

Sour Lime Prawns

Ingredients:

lots of chopped garlic

equal amount of chopped ginger

chopped green chilis

chopped red chilis

lots of black pepper

a littletamarind juice

tomato ketchup

a lot of sour lime juice (any sour lime will do, lemon juice is too mild but will do!)

sea salt

king size prawns (clean as usual, heads maybe removed if desired)

garnish:

coriander

green chilis

tomatoes

pineapple

Method:

1. Set fire on high, heat oil in wok and fry chopped ingredients till fragrant, throw in prawns, add tamarind juice and a little water. when cooked, add tomato ketchup, add in black pepper and season with salt. Turn off heat and mix in lime juice.

Add tomatoes and pineapple, sprinkle coriander and green chilis on top and serve.

Spiced Fried Coconut Rice

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This is a "mutated" version of Indian spiced rice, coconut instead of yoghurt is used and it's much simpler to prepare! It's another great way to use the left over rice in the fridge! It's often served with a curry.

Ingredients:

cooked rice

cube beef stock

pea

resin

tumeric powder (enought to dye the rice yellow)

cumin powder(pre roasted)

cardemom (crushed)

1 stick cinnamon

several cloves

thick coconut milk

purified butter (ghee)

garnish:

cashew nuts

fried shallots(lots)

Method:

1. Heat ghee and fry cardemom, cloves, cinnamon till fragrant, add stock, cumin and tumeric powder, once stock is dissoved, add rice, coconut milk and mix thoroughly.

Add resin and pea, when cooked, mix in some fried shallots.

2. Serve with cashew nuts and fried shallots sprinkled over.

Ngoh Hiang - Hokkien fried meat roll

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If you could see the wok, it's cast iron wok which is highly recommended for

stir fry dishes.

Ingredients:

bean curd sheet(the oiled foldable type)

Minced chicken /meat

egg

little table spoon flour

lots of five spice powder

light soya sauce

sesame oil

chopped spring onion

water chestnut(optional)

oil for deep frying

method:

cut bean curd skin into squares.

put ingredient in a big bowl and mix till sticky. roll like the usual spring roll.

seal by sticking the bean curd sheet with mixture or egg.

Deep fried till golden brown.

cut diagonal and serve with a freshly made chili sauce, tomoto ketchup and plum sauce.

Chili Sauce:

ingredient:

fresh chili with seeds

garlics

lime juice(or lemon if not availble)

Note: If bean curd sheet is dry and breaks easily, wet it with a damp piece of cloth.

Beef Rendang

If you think Burger King's Rendang Burger is great, this is where they get the idea from!

It's a Malay classic.

Ingredients:

beef cut into big cubes

shredded coconut, pan fried till brown

cocount milk

lime leaves

tumeric leaves

rempah:

onions

dried and fresh chillies

ginger

lemon grass

galangal

garlic

seasoning:

dark soya sauce

salt

msg

palm sugar

marinade:

tamarind juice

salt

palm sugar

msg

method:

Marinade cubed beef for several hours.

Fry rempah with hot oil till fragrant, add the rest of the ingredients together with the beef.

Pour in coconut milk and simmer half covered for about one hour till done. Stir it once in a while to prevent burning. The gravy should be thick but not dry.

Kiam Chye Aar

Duck soup with preserved mustard

Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. This soup is home cooked food at its best, easy to prepare and rarely available in restaurants.

Ingredients:

Kiam Chye(Preserved Mustard) - sliced and soaked

kao ki(wolf berries or kee chi in Cantonese)

preserved lemon

preserved plum

preserved shallots

duck

tomatoes

seasoning:

msg

palm sugar

method:

Put all ingredients in a big pot, bring to boil and cook over low heat for at least 3 hours. Add msg, palm sugar and tomatoes.

Turn off fireand let stand for at least 24 hours. Remove bones from duck, extra fat, lemon, plum and shallots. Reheat before serving.

Jiu He Eng Chai - Squid with Kangkong

[pic]

Ingredients:

Dried squid(soak in water with sodium carbonate for approx. 5 hours)

Kangkong

sesame (toasted)

sesame oil

Hoi sin sauce

chillie sauce

Method:

Clean squid, cut and boiled for serveral minutes. Blanch Kangkong.

Top with Hoi Sin sauce, chillie sauce and a good shake of sesame oil and sesame seeds.

Chut Bee Png / You fan

[pic][pic]

There are many regional varieties, this is the Hokkien version.

Ingredients:

glutinous rice

Sausages

Chicken/meat

Chicken/meat Fat

dried shrimps (soaked - keep the water)

dried mushrooms (soaked - keep the water)

dark soya sauce

light soya sauce

fried shallots

roasted peanuts (optional)

Method:

Wash rice and drain.

Slice chicken/meat, sausages and mushrooms. Fry in chicken/meat fat and season with dark and light soya sauce. Add rice and fry for several minutes.

Add the water from soaking shrimps and mushrooms.

Put in rice cooker and cook as usual.

Topped with fried shallots, roasted peanuts and served with a ginger/chillie sauce.

Pisang Goreng

[pic][pic]

Batter:

Combination one:

rice flour

glutinous rice flour

water

sugar

salt

Combination two:

rice flour

flour

kunyit powder (tumeric powder) / yellow colouring (if u dun like the taste of tumeric)

water

salt

Combination three:

flour

water

eggs

salt

Method:

Simply make a batter, heat a pot of oil and deep fry!!

Tee Kar Chor / legs in Vinegar

This dish is specially for woman after giving birth (nrom among the chinese of cos). It's good in many ways but I could only remember that ginger gets rid of the "wind". For the benefit of non-pork eater, use chicken feet/ thighs instead

Ingredients:

black vinegar(enough to cover the meat)

Chicken Feet/ Thighs - big pieces

ginger(a lot!!) - crushed

brown sugar

Method:

Throw everything in the slow cooker and cook for at least a day.

Best eaten after several days!

Hokkien Hae Mee / Prawn Noodles

[pic][pic]

Ingredients

egg noodles (oil noodles)

prawns

stock (either from chicken or other meat stock)

chicken / meat (cube and deep fried)

chicken/meat (whole piece)

bean sprouts

kangkong

soya sauce

salt

msg

star anise

block sugar

pepper (lots)

red chillie

garlics

Garnish:

Fish cake (sliced) - no recipe here, so you have to buy it!

spring onion (chopped)

fried shallots (finely sliced shallots and fry in oil till fragrant)

Sauce

garlic (chopped)

Chillie (Chopped)

light soya sauce

Method:

Boil chicken/meat for stock. Shell and clean prawns. Crush and keep the shells for stock. In the wok, fry chicken/meat fat till crisy. Remove and live some oil. Fry chopped garlic and chillie till fragrant, add prawn shells, fry briefly and add in stock. Boil for around 20 minutes. Strain and add chicken/meat. Once chicken/meat is cooked, remove and slice. Briefly cook the prawn in the stock and remove. Season the stock with pepper, dark soya sauce, salt, sugar and msg. In a seperate pot of water, blanch bean sprout and kangkong, last throw in the noodles and briefly cook, then strain. (never over cook the noodles) Put all ingredients in a bowl and pour prawn soup over, garnish with spring onions, fried shallots, fish cake and served with chopped chillie and garlic in light soya sauce.

Chicken Curry

[pic]

Ingredients

fresh chillie )

dried chillie )

kunyit (tumeric) ) make a paste

galangal (blue ginger) ) (thai red curry paste can be used instead)

candle nuts )

garlic )

chicken

potatoes

lemon grass (bruised)

curry leaves

curry powder

coconut milk(thin and thick)

salt

sugar

Method:

Fry spice paste in oil till fragrant, add chicken, potatoes and thin coco milk.

Add lemon grass, curry powder, curry leaves.

When chicken and potatoes are done, add in thick coconut milk and season with salt and sugar. Do not overboil the coconut milk to retain it's natural flavour.

Served with French bread.

T.H.E

E.N.D

Edited By

~Lina Manis@ 2001~

Courtesy of Makan Time Singapore

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