Singapore Food | Recipes

Sayur Asam (Asam Rebus)

2012-01-01T20:55:00.000-08:00

A must-have item on the menu for every Javanese Singaporean. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients.

Ingredients for Sayur Asam:

Vegetable for the soup

100 g long bean
1 chayote
50 g corn
100 g young jackfuit
50 g Gnetum gnemon leaves and fruits (Belinjau)
50 g raw peanuts
105 g galangal
2 salam leaves
20 g fresh tamarind or Asam Jawa tamarind paste, or 5 (dried) Belimbing sayur

Spice paste, using food processor grind the following ingredients:

1 fresh red chili pepper
2 shallot
2 g belacan
1/2 tbl. salt

Method:

Clean the vegetables, cut into bite size
Boil 1.2 liter of water in a pot
Put the spice paste and the ingredients, with vegetables needs longer cooking time first (corn, peanuts, young jackfruit, etc.)
Add salt and sugar to taste

Recipe Source: Cookbook:Sayur Asem
Image Credit: tephaniewong

Popcorn chicken gizzards (Korean Food)

2011-12-12T18:30:00.000-08:00

Popcorn chicken gizzards (Dakmoraejumeoni twigim) recipe ingredients and direction here.

Delicious snack made with chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour and baking soda.

Pulut Panggang Recipe (Grilled Glutinous Rice in Banana Leaves)

2011-12-04T17:11:00.000-08:00

Pulut panggang literally translate to English as "Grilled Glutinous Rice in Banana Leaves". This kuih is made with pulut rice, grated coconut, dried prawns, coriander and belacan. Delicious Malay kuih wrapped in banana leaves.

Ingredients for Pulut Panggang:

1 lb. (500g.) pulut rice (soaked overnight)
1 grated coconut (for santan)
pinch of salt
cooking oil for brushing
some banana leaves (dipped into boiling water; cut into 6 inch/15cm. squares)

Filling Ingredients:

1/4 young grated coconut (use white flesh only)
2 Tbs. dried prawns (soaked, drained & pounded)
1 1/2 tsp. coriander powder (roasted)
2 tsp. sugar
salt to taste

Pounded:

2 buah keras
8 small onions
2 red chillies (seeded)
1/2 in. (1cm.) cube belacan
4 Tbs. cooking oil

Method:

Drain soaked pulut rice.
Add 1 cup water to grated coconut for santan and squeeze out 1 1/2 cups santan.
Mix drained pulut rice with santan and salt. Steam till cooked (do not allow it to become too soft).
Dry-fry the young grated coconut over low heat till very lightly browned. Pound till fine.
Heat 3 tablespoons cooking oil over low heat and fry dried prawns till dry and fragrant. Dish out.
Heat another tablespoon cooking oil. Mix coriander powder with pounded ingredients and fry till fragrant. Add fried dried prawns, sugar and salt and mix well.
Place a tablespoonful of pulut rice on one edge of a banana leaf, spreading it along the leaf. Put some filling on it and cover with another tablespoonful of pulut rice.
Roll up and secure ends with toothpicks. Repeat procedure till all ingredients are used up.
Brush with oil and grill, for 20 mins. turning rolls periodically.

Printable Version - Pulut Panggang

How to make Macaroni and Cheese

2011-11-27T01:05:00.000-08:00

Recipe for Macaroni and Cheese. Made with cheddar cheese, butter, milk, parmesan cheese, cayenne pepper and macaroni.

Ingredients for Macaroni and Cheese:

½ cups butter
½ cups flour
4 cups milk
1 cup cheddar cheese
1 cup Parmesan or Monterey Jack cheese
½ tsp cayenne pepper, or to taste
cooked macaroni

Method:

Make a roux using half cup of butter (a stick) and half a cup of flour.
Add 4 cups of heated milk and stir until smooth to complete the white sauce.
Add cheese and cayenne pepper.
Finally, mix with a pot of cooked pasta.

Alternate Recipe:

8 oz (by weight) elbow macaroni
½ cups milk
¼ cups butter
½ cups cheese (of the chef's preference)
1 egg
dash of dried parsley and oregano
salt to taste

Method:

Fill a pot with water, and add Macaroni and salt. Bring to boil stirring occasionally. While waiting to boil, in pot heat milk, and grate cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese, if too thick, add more milk.
When Macaroni becomes soft (chef's discretion) drain. Melt butter in pot and replace macaroni (without water). Stir until macaroni is completely covered. Add 1 egg, unscrambled. Stir until completely incorporated. Add cheese sauce, and herbs. Stir well, and serve hot.

Printable Version - Macaroni and Cheese

Source - Macaroni and Cheese

Pulut Durian

2011-11-16T07:59:00.000-08:00

Dessert recipe for Pulut Durian. Glutinous Rice in Sweet Durian Pudding or Durian with Sticky Rice.

Ingredients for Pulut Durian:

1kg glutinous rice
500ml coconut milk
pinch of salt
300gm sugar
1 durian
2 screwpine leaves (or optionally, pandan paste)

Method:

Steam the glutinous rice with a pinch of salt until it is cooked.
Combine the flesh of durian with coconut milk, sugar, salt and screwpine leaves / pandan paste, and boil them until its sauce thickens.
Serve it hot with the rice.

Printable Version - Pulut Durian

How to cook Kangkung Belacan

2011-10-31T01:29:00.000-07:00

Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!

Ingredients for Kangkung Belacan:

300gm Kangkung (Water Spinach)
Oil
Salt and msg to taste

Spice Paste:

1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
3 chilies
3 red onions, peeled, sliced
2 garlics, peeled, chopped
1 teaspoon belacan (Shrimp Paste)

Method:

Grind the spice paste ingredients until smooth
Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
Do not over-cooked! Kangkung tend to softened very fast.
Searve hot over steamed rice and bbq fish.

French Toast for Breakfast

2011-10-31T00:03:00.000-07:00

French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.

Ingredients for French Toast:

1 egg for every 2 slices of bread
approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
2 slices bread (I cut 1" thick slices of French bread)
butter (best), margarine, or oil

Optional:

1/2 teaspoon vanilla extract or similar extract
1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Makes roughly 2 slices of French toast.

Method:

In a bowl mix eggs and milk, and optional ingredients as desired.
Heat up a frying pan, skillet or griddle to a medium-low temperature.
Use butter, margarine, or cooking spray on the pan.
Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
Brown both sides of the French toast.
Serve on plates, usually two slices per person, with toppings as desired.

Tips:

The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.
Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.
The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.

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How to make Vegan Pancakes

2011-10-24T21:50:00.000-07:00

Vegan recipe ideas for family. Simple and delicious. This Pancake recipe is vegan; it contains no animal products of any kind.

Ingredients for Pancakes:

1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1 cup soy milk
vegetable oil

Method:

Mix all dry ingredients: flour, baking powder, sugar, and salt.
Mix soy milk into the dry ingredients.
Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.
Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.
When the underside is light brown, flip the pancake.
When the other side is light brown, serve.

Variations:

Banana pancakes: add one well mashed banana to the batter.
Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
Cranberry pancakes: add 1/2 cup dried cranberries to the batter.

Any of the above ingredients can be mixed together.

Notes:

Don't over mix! Over mixing will produce gluten; this will inhibit rising and make the pancakes rubbery.
Optionally, you can serve your pancakes with syrup or jam.
Substituting rice milk for soy milk may make the pancakes fall apart more easily.

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Image Credit: kalavinka

How to make Mozzarella Sticks

2011-10-20T07:43:00.000-07:00

Quick and easy appetizer recipe. Mozzarella Sticks (top) and Mozzarella bites (right). Coated in a simple batter and quickly deep fried to golden perfection. Good to go with marinara sauce! View or print recipe here.

Image credit: Montauk Beach, Jessica Nunemaker

How to make Tartar Sauce

2011-10-12T06:04:00.000-07:00

Tartar sauce is a popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated. Transform your mayonnaise into a delicious tartar sauce.

Ingredients for Tartar Sauce:

1 cup of mayonnaise
2 tbsp of lemon juice
1 tbsp of sweet pickle or dill relish
1 tbsp of minced onion
salt and pepper to season

Method:

Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavours well.
Add the lemon juice.
Season with the salt and pepper and stir well.
Cover the bowl with cling film and place Tartar Sauce in the refrigerator for a minimum of 1 hour before serving.
Serve Tartar Sauce with deep-fried fish, seafood or fish cakes.

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Photo Credit: krtrumpet

How to make Marinara Sauce

2011-10-11T06:30:00.000-07:00

Making marinara sauce from scratch? Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. Italians refer to marinara only in association with other recipes. For instance, spaghetti alla marinara literally translates to mariner's spaghetti. However, tomato sauce alone in Italy is called salsa al pomodoro or pummarola.

Ingredients for Marinara Sauce:

6 tablespoons virgin olive oil
225 grams (8 ounces) Spanish onion, diced
4 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves (or one half teaspoon dried)
4 teaspoons fresh basil leaves (or 1 teaspoon dried)
85 grams (3 ounces) red bell pepper, diced
1.3 kilograms (1 pound and 14 ounces) skinless plum tomato, crushed by hand
1 tablespoon sugar
salt to taste

Method:

Heat oil in a sauce pan until it shimmers.
Saute onions and garlic over medium heat for about 2 minutes until onions are translucent.
Add the thyme, basil and bell pepper.
Cook five minutes more.
Add the tomatoes and sugar.
Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
Season with salt to taste.
Serve hot by ladling over pasta, seafood or rice.

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The above recipe is based on the one by world-renowned chef Mario Batali
Credit: Cookbook

How to make Spaghetti Bolognese meat sauce

2011-10-10T23:49:00.000-07:00

This Halal version of Bolognese meat sauce recipe is great for making in large quantities and freezing. You can make up to 20 times the recipe and frozen in four-cup (1 litre) servings for your family to enjoy the pasta sauce over and over without having to start from scratch each time. If making bulk recipes, be sure to simmer for hours, or even a full day, occasionally stirring up from the bottom of the large pot to ensure the contents at the bottom does not burn, adding stock as needed to keep the right consistency. The goal is to have the flavours mix and make the home smell delicious!

Ingredients for Bolognese meat sauce:

¼ lb (125 g) turkey ham or bacon, cut into cubes
1 lb. (450 g) beef lean or medium ground
1 tablespoon (15 ml) olive oil
1 cup (225 ml) coarsely chopped onion
¼ cup (50 ml) coarsely chopped celery
¼ cup (50 ml) coarsely chopped carrot
¼ cup (50 ml) coarsely chopped fennel bulb, if available
¼ cup (50 ml) butter
1 cup (225 ml) canned plum tomato
½ cup (125 ml) grape juice (substitution for red wine)
2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
¼ cup (50 ml) tomato paste
1 strip of lemon rind
1 bay leaf
1 lb. (450 g) spaghetti pasta
1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
salt and fresh ground pepper to taste

Method:

Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)
Melt the butter in a heavy saucepan or skillet over medium-high heat and add the battuto
Cook, stirring occasionally until very lightly browned
Add this mixture to a heavy pot
Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned
Add to the battuto in the pot
Add the grape juice to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan
Add the tomato paste and stock and stir until well mixed and add this mixture to the pot
Drain and coarsely chop the plum tomatoes and add them to the pot
Add the bay leaf and lemon rind
Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface
Simmer, stirring occasionally for an hour (or more), until thick
Add pepper to taste, and salt if necessary to taste

Pasta Spaghetti:

When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large potAdd the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)
Drain the pasta well and serve immediately
Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.

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Credit: Cookbook

How to make Pesto

2011-10-09T09:15:00.000-07:00

Pesto is a sauce that can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.

Ingredients for Pesto:

4 oz (100g) fresh basil
Approx. 8 oz (200g) extra virgin olive oil
1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
1/4 cup pine nuts
4 cloves garlic
Freshly ground salt and pepper (to taste)

Method:

Preheat the oven to 425 °F (220 °C). If using, Toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
The Pesto sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use.
It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Notes, tips and variations

Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. If using a food processor you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use.
Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste.
A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.
For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two.
The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.
You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor).
Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste.
Mix fresh chives, marjoram and thyme with the basil to produce something akin to Valdostano-style pesto.
Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.
For another variation of a creamy sauce, add cream cheese to the recipe.
A vegan variation can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.

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Credit: Cookbook
Photo All rights reserved by amanda845

How to make Pizza Sauce

2011-10-05T08:29:00.000-07:00

This pizza sauce from scratch recipe requires no cooking and quick to make. Try this Simple easy to follow recipe. Make your own pizza sauce at home.

Ingredients for Pizza Sauce:

6-ounce can of tomato paste (with no additives is best)
1 to 1 1/2 cups of water (depending on desired consistency)
~ 1/3 cup extra virgin olive oil (more or less depending on taste)
1 to 3 cloves minced garlic
a pinch of anise (or substitute fennel)
around 1/2 tablespoon dried oregano (according to preference)
around 1/2 tablespoon dried basil (according to preference)
salt and ground black pepper to taste

Method:

Combine tomato paste, water, and oil. Add garlic, basil, and oregano, mixing thoroughly. Add salt and pepper to taste. A quart mason jar works perfectly; ingredients can be added and shaken to mix. For best results place in refrigerator overnight or allow the mixture to rest before using. Makes ~1/2 quart.

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How to make Mayonnaise

2011-10-04T10:16:00.000-07:00

Mayonnaise is a smooth savoury sauce made from oil and the yolk of eggs. It is an emulsion in which the oil is dispersed in tiny droplets. Egg yolk contains lecithin which prevents the oil and water from separating out. Mustard is also a good emulsifier and is frequently added. Vinegar, usually wine vinegar, or lemon juice are added for flavour and because acidity is necessary for the emulsion to properly form. Garlic is a frequent addition. The oil used is normally a flavourless type such as sunflower oil or corn oil, but you can substitute some for a stronger tasting oil such as olive oil.

Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.

Ingredients for Mayonnaise:

1 egg yolk
2 1/2 teaspoons (12.5 mL) lemon juice and/or vinegar
1/2 teaspoons (2.5 mL) Dijon mustard
1/4 teaspoons (1 mL) salt
3/4 cup (180mL) oil

Method:

In a large bowl, beat the egg yolk with a wire whisk for about a minute.
Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
Then, very slowly, add half the oil with one hand whilst whisking with the other.
Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
Keep going until the oil is whisked in.
Add the rest of the lemon juice, whisk to combine.
Add the rest of the oil in the same manner as before.
Keep going until all the oil is whisked in.
You can now stir flavourings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.

Notes, tips and variations

One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other.
If the mayonnaise should curdle, it can be recovered by slowly dripping the curdled mayonnaise into another egg yolk while whisking vigorously all the time.
½ teaspoons white sugar can be added for those with a sweet tooth. Add with the salt at the beginning.
It's easier to just use an immersion blender for the whisking. In case the mix curdles, you can put the curdled mix away, start with a new attempt and once you get the emulsion going, add the curdled mix just as you were adding oil.
For special occasion, you can spice up this recipe by making Juanz mayonnaise. Just add about a handfull of finely chopped Cilantro and about half a tooth of crushed garlic. This is also known as Banana's Mayonnaise.

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Photo Credit Wardeh
Recipe under the Creative Commons Attribution-ShareAlike License

How to make Garlic Naan Bread

2011-10-03T00:00:00.000-07:00

Naan is a flatbread generally shaped oblong or oval, is perfect for any occasion. Naan bread is easy to make, even for beginners and quick enough that it could be enjoyed on a weeknight for dinner. Enjoy Naan with any curry of your choice.

Ingredients for Naan Bread:
10-12 servings.

1 ½ tablespoon dry yeast (You could also use baking powder if yeast is not available)
1 ½ tablespoon sugar
3/4 cup warm water
3 cups all purpose flour
1 teaspoon salt
6 tablespoon ghee
3 tablespoons plain yogurt or sour cream
melted butter for brushing
1 ½ teaspoons minced garlic (optional)

Preparation:

Add the active dry yeast and sugar to the warm water and stir till the yeast is dissolved. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
In a large mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes until a dough forms.
Punch down dough, and knead in garlic. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat your oven to 200 C/ 400°F for 2 to 3 minutes. Equally divide dough and roll between your palm into 10-12 round ball.
Lightly flour the same surface on which you kneaded the dough and roll oval shape out of dough. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan hot in a foil-lined basket immediately or store in pantry or freezer.

Note: You can heat naan:

On the middle rack of a 400°F preheated oven, for 2 to 3 minutes
On the stovetop in a nonstick frying pan, or on a preheated grill or barbecue, on medium heat for 2 to 3 minutes; sprinkle lightly with water to rehydrate and turn once
In the microwave.

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Photo Credit Kitchen Mouse

How to make Siew Mai (Halal Version)

2011-09-25T20:53:00.000-07:00

Har Gau (see recipe) and Siew Mai (or usually translated to Steamed Meat Dumpling) combine to form the one of the most popular pairing of dim sum dishes in Singapore. While Siew Mai is traditionally made with pork, this version uses chicken meat. This halal version steamed dumplings should work for everyone which you can certainly try out at home for breakfast or on the weekend and your kids will love it.

Ingredients for Siew Mai:

250g minced chicken
7 medium shrimp (peeled, deveined, and roughly chopped)
3 dry shitake mushroom (soak still soft, squeezed dry and diced small)
2 water chestnuts (peeled and chop them roughly)
½ tablespoon finely chopped fresh ginger
½ tablespoon finely chopped spring onions (white part only)
1/8 teaspoon sesame oil
1/4 teaspoon chicken powder
½ tablespoon corn starch
½ tablespoon egg white
Salt and white pepper to taste

Round wonton wrappers (Cover the wantan skin with a wet cloth to prevent the skins from turning dry)
Finely diced carrots for garnishing

Method:

Combine minced chicken with other ingredients in a large mixing bowl and seasonings and set aside in the fridge for 30 minutes.
Put a piece of wantan skin on your palm.
Put one tablespoon of filling on each wrapper, gather up the sides and leave the center open (Make sure the bottom is flat).
Arrange the siew mai in a bamboo steamer and garnish the top with some chopped carrot for color. Steam over high heat for 10 - 15 minutes. Serve Siew Mai hot with sweet sauce and chilli sauce.

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Photo credit avlxyz

How to make Har Gow (Chinese Shrimp Dumplings) Recipe

2011-09-24T21:16:00.000-07:00

Har gow (har gau, har gao, ha gao) is a Singaporean dim sum favorite. Har Gow are those tasty shrimp dumplings with the translucent wrappers served at Chinese dim sum. The main trick to making Har Gow is handling the dough, which is very sticky and can break apart easily. This dish is said to be the one that the skill of a dim sum chef is judged on. Try these step by step amazing dumplings recipe let me know what you think in the comment section below. Enjoy! Related Recipe - Tasty Korean Dumpling (Mandoo), How to make Siew Mai.

Ingredients for Har Gow:

1 lb raw shrimp
4 oz sliced bamboo shoots
1 tbsp shao hsing wine
1 tsp sesame oil
½ tsp stir fry oil
½ tsp sugar
½ tsp salt
2 tbsp cornstarch
1 ½ cups non glutinous wheat flour (wheat starch)
1 tbsp vegetable oil
1 cup water

Method:

Remove all of the shells and tails from the shrimp. Devein them if they are not already.
Once the shrimp are clean, chop them into tiny pieces and place them in a bowl that has a tight fitting lid.
Drain and mince the bamboo shoots. Then mix them in with the shrimp.
To the shrimp mixture add the shao hsing wine, sesame oil, stir fry oil, sugar and salt. Mix everything together thoroughly and then add in the cornstarch. Place the shrimp mixture in the refrigerator and let it marinate for an hour.
Once the shrimp mixture marinates, prepare the skins. Mix the wheat flour with the vegetable oil. Then boil the cup of water in the microwave.
Once the water boils, quickly add it to the flour mixture and stir until everything is evenly combined. It should form a dough like consistency. Then let it sit until it cools.
After the dough cools, roll it into a long roll and cut it into 30 equal pieces.
Remove the shrimp filling from the refrigerator and set up a work station to fill the har gow. Oil a work board or plate and a rolling pin and oil the bottom of the steamer tray as well. An aluminum steamer is best suited for this recipe. Fill the bottom of the steamer with hot water and heat it on high.
Then take one of the dough pieces and roll it into a ball. Set it on the oiled board or plate and flatten it into a circular shape using the rolling pin.
Pick the skin up and place about a teaspoon of filling in the center. Then using each of your fore fingers, pleat the top of the skin using your thumb to curve the bottom of the skin around the filling. This is a bit difficult and if you wish you can simply pinch the dumplings closed forming a half circle. After each one is finished, place it in the oiled steamer tray.
Continue until all of the har gow are complete. Then steam them for just about 5 minutes. Remove them from the steamer and place them on plates to be served. Makes about 30.

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Recipe source: Lila Voo
BellaOnline's Chinese Food Editor

Photo Source: By Charles Haynes

How to make Soon Kueh (Mushroom Dumplings)

2011-09-19T00:48:00.000-07:00

Soon Kueh is a steamed Chinese dumpling shaped like semi-circle made of rice flour skin with shredded turnips, mushroom and dried shrimps. The best soon kuehs have skins that are translucently thin, but yet retain a slightly chewy texture - a Singaporean morning or afternoon snack. Soon Kueh is also literally mean Mushroom Dumpling. Related Recipe - Tasty Korean Dumpling (Mandoo)

Ingredients for Soon Kueh filling:

1 turnip, shredded
200g dried shrimps, soaked
50g dried chinese mushrooms, soaked and diced
200g chicken fillet, sliced into strips
500g chives, chopped
2 tsp minced garlic
Salt and pepper to taste
Chicken stock

Ingredients for the Soon Kueh dough:

450ml cold water
450ml hot boiling water
1/4 tsp salt
500g rice flour
50g tapioca flour
Oil

Directions:

Method (Soon Kueh filling):
1. Fry garlic till they are dark brown in colour.
2. Add the dried shrimps, diced mushrooms, chicken strips and white pepper to garlic.
3. Add turnip and some chicken stock. Final filling should look slightly moist in texture and light brown in colour. Set aside.

Method (Soon Kueh dough):
1.Mix both flour together in a huge glass bowl and add cold water to mix till smooth liquid is formed.
2.Boil the 450ml water in a pot and then stir in the salt.
3. Pour the dough liquid into the boiling water, mix thoroughly till the mixture thickens. When dough is almost done, remove from heat.
4. Allow dough to cool before making the kueh, as it will not otherwise not be pliable and will tear.
5.Sprinkle some tapioca starch on your hand, pinch some dough and portioned the dough into little round balls. (Divide into the same number of portions as the filling)

To make the soon kueh, roll the ball into a flat disc. Spoon some filling onto the wrapper and the edges together to seal then twist patterns along the edges.

Steam on a greased tray lined with banana leaf for 12 minutes.

Brush some garlic oil over kuehs – prevents sticking. Serve Soon Kueh hot garnished with fresh chopped chives, fried shallots, sweet soya sauce and chilli sauce.

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How to make Milo Dinosaur

2011-09-18T22:36:00.000-07:00

Milo is a chocolate flavored drinks served locally in mamak stalls offering versions such as "Milo Dinosaur" (a cup of Milo with an extra spoonful of powdered undissolved Milo added to it), "Milo Godzilla" (a cup of Milo with ice cream and/or topped with whipped cream) and "Neslo" (combined with Nescafe powdered coffee). Here's how you do it.

Ingredients:

5 tbsp of Milo powder
½ tbsp sweetened beverage creamer
Some crushed ice
2 heaped tbsp Milo powder

Method:

Mix Milo powder with Sweetened Beverage Creamer in a huge glass.
Fill in only half hot water into the glass and stir well.
Add in crushed ice into glass until full.
Add 2 heaped tablespoons of Milo powder.
Enjoy!

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How to make Jemput-Jemput Pisang

2011-09-12T20:39:00.000-07:00

This Jemput-Jemput Pisang recipe is made with over ripe banana which gives it a lovely banana flavour at its best. Related recipe - Easy Goreng Pisang recipe (Thai Fried Bananas).

Ingredients:

2 over ripe banana mashed (preferable over ripen pisang emas)
½ cup sugar
1 dash salt
1½ cup self-raising flour (sifted)
Oil for deep frying

Method:

Mixed above ingredients well together until it is homogenize. Make sure that the overall mixture is neither too dry nor too watery.
Heat the wok with vegetable oil (almost 1 litre for deep frying) with medium fire. Slow down the fire as we are going to fry the batter.
Use a clean spoon dip with oil before scoop the dough into the medium heat frying oil. Fry the jemput-jemput pisang gobs until it turns dark brown.
Tossed its from the oil to plates with kitchen serviette paper. Serve hot as snack.

Note: Deep fry the Jemput-Jemput Pisang in medium heat as sugar tend to make the fritter black quickly on the outside. If you use regular flour make sure you add in some baking powder to make the dough fluffy and soft.

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Chinese style Steamed Cod with Bean Paste Recipe

2011-08-20T09:25:00.000-07:00

Chinese style Steamed Cod fish recipe. Good source of protein and easy to prepare. This version is quick and a very good combination with bean paste. Chinese steamed fish is just so delicious! Photo credit - GourmetEstorie.com.

Ingredients:

2 pieces (350g) cod fish (sliced or whole cut)
1 tbsp soy bean paste
2 red chilli (chopped)
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chopped spring onion
1 tbsp shallot oil

Seasonings:

1 tbsp plum sauce
½ tsp sugar
½ tsp sesame oil
2 tbsp water

Method:

Wash the cod and drain.
Mix soy bean paste, red chilli, minced garlic, minced ginger, shalot oil and Seasonings together.
Pour the chilli mixture over the fish.
Steam over high heat for 7-8 minutes, sprinkle with chopped spring onion.
Serve and enjoy it hot with steamed rice.

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How to make Nyonya Kuih Pie Tee | Recipe

2011-08-17T01:19:00.000-07:00

Nyonya Kuih Pie Tee Cups Making Filling Recipes.

Step 1: Batter for Top Hats Cases:

Pie Tee Mold
1. 1 metal mold
2. 180gm rice flour

3. 50gm corn flour
4. 50g plain flour
5. 1/4 tsp baking powder
6. 1 egg
7. 400ml water
8. 3/4 salt
9. Oil for deep frying

Step 2: Filling

1½ cup turnip or jicama (sengkwang), julienned
½ cup carrot, julienned
2 cloves garlic (chopped)
2 shallots (chopped)
6-8 medium fresh prawns, shelled, deveined and chopped
Salt to taste
White pepper powder to taste
A dash of oyster sauce

Garnishing:

Spring onion (finely chopped), Coriander leaves

Method:

Mix all ingredients in step 1 into a bowl and beat with an electronic mixer until smooth and let batter stand for 1 hour before use.
Heat oil in a wok with the mold in the oil. Do not overheat the mold. Dip the mold into the batter so it’s evenly coated (but not to the very brim) and then deep fry the batter. To remove the case from the mold while frying, jiggle the mold up and down or use a fork to loosen the edges.
Fry as many cases as you want. The balance batter can be refrigerated (store in air-tight container) and used the next day.
Once the case turns light brown, remove it from the wok and set aside. Pie Tee cups can be prepared ahead and kept in air-tight container until needed.

To cook the filling, add some oil into a wok. Stir fry the chopped garlic and shallots until light brown and fragrant. Add in shrimp, jicama, and carrot and season with salt, pepper, oyster sauce. Cook for 5 minutes.
To serve, fill the cases with the filling, garnish with spring onion, coriander leaves and serve with sweet chili sauce immediately.

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Easy Vanilla Ice Cream

2011-08-16T23:29:00.000-07:00

Tasty, quick and easy Vanilla Ice Cream recipe.

Ingredients:

5 Eggs
Pinch of Salt
2 cups Sugar
2 packet Instant vanilla pudding mix
1 Can Evaporated milk
2 Quart Milk

Method:

Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container,
(plastic works best), store in freezer at least over night.

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Homemade Vanilla Ice Cream Recipe

2011-07-07T22:27:00.000-07:00

This is the easiest Vanilla Ice Cream Recipe you'll ever make. You can add fresh fruit or chocolate if you like flavored ice cream! This recipe uses raw eggs. It is not recommended for pregnant women, young children, the elderly and the infirm do not consume raw eggs. Be sure to use only fresh eggs for this Homemade Vanilla Ice Cream Recipe. Pls review this recipe below. Thank you.

Ingredients for Homemade Vanilla Ice Cream Recipe (Version 1)

1 cup granulated sugar
1 cup Karo light corn syrup
4 eggs
1½ to 2 quarts Half-n-Half (Half and half is a mixture of half cream and half whole milk)

Method:

Mix the sugar and Karo syrup with an electric or hand rotary beater. Add one egg at a time, mixing completely after each one.
Add 1 quart of Half-n-Half and mix thoroughly.
Optional: At this point you can add fresh fruit or chocolate if you like flavored ice cream.
Pour into the metal can from the ice cream maker, also put in the paddle thing.
Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on the ice cream maker and let it go until done.
After it is done, remove the paddle and scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours