Singapore Food | Recipes

How to cook Crispy Baby Squid

2017-10-22T12:01:00.000+08:00

Ideal for snacks or a stater, this crispy squid can be served on its own. It is fast and easy to cook.

How to cook Crispy Baby Squid

Ingredients:

2 cups of oil, for deep frying
400 g - 500 g baby squid - it will look little after frying
1 onion, cut into chunks (optional)
some fresh pineapple chunks (optional)
1 tbsp of dark soya sauce
300 ml sweet Thai chilli sauce
1 tbsp sugar to taste
salt to taste
few dash baked sesame seed (for garnishing)

Instructions:

Wash and dry the squid thoroughly, leaving the tentacles and skins remained intact. Dry squid with paper towels.
Heat the oil in a wok over medium heat.
Deep-fry the baby squid until golden brown, and drain on paper towels.
(Optional) Over high heat, quickly deep-fry the onion and pineapple chunks for few seconds and drain the oil. Set aside.
Return 2 tablespoons of oil in the wok. Heat up the oil again. Add the Thai sweet chilli sauce, dark soya sauce, sugar and salt. Stir mixture well. Taste.
Throw in the crispy fried squid to the wok and stir fry until they caramelise and become crispy. Add in the onion and pineapple. Mix well and turn off the heat.
On a serving plate, lay some salad and cucumbers. Fill the plate with the Crispy Baby Squid. Sprinkle some sesame seed over the squid.

Note: Serve as a starter, snack or with other dishes.

How to cook Claypot Chicken Rice w Salted Fish

2017-10-22T11:10:00.001+08:00

Claypot chicken rice needs slow cooking, so don't worry about the crusted burned rice at the base of the pot – these are actually the best bits of the dish, adding a satisfying crunch to every bite. This halal version fills about 3-4 hungry people.

Claypot Chicken Rice w Salted Fish

Ingredients:

2 cups of Jasmine rice - rinsed in cold water 2-3 times and drained
2 cups of chicken stock or water
2 pieces of chicken sausage - sliced thinly
some salted Mackeral fish - sliced into tiny pieces
150 g leafy green - bok choy, chye sim or kai lan
2 tbsp vegetable oil
3 cloves of garlic, minced
2 inch piece of ginger, peeled and julienned
10 pieces dried shiitake mushrooms - rinsed, soak them in hot water till softened, remove stems from the soaked mushrooms, sliced thinly (optional)
1 tsp sesame oil
1 tbsp dark soy sauce
1 tsp light soy sauce
dash of white pepper
spring onions - thinly chopped for garnishing
fried shallots - for garnishing (optional)

Marinate for Chicken:

1/2 chicken or boneless chicken (500 g) - wash, cut into 2-3 inch chunks
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tspn corn flour
1 bowl of water

Instructions:

Prepare the chicken marinate first: In a large bowl, combine chicken marinate in a bowl, whisk the mixture then add in the chicken pieces, mixing well to coat. Brine the chicken in a fridge for at least 30 minutes - preferably 2 hours.
Start heating the oil in a wok, then add the garlic and ginger, fry until fragrant. Add the marinated chicken and stir. When the meat is semi-cooked, throw in the sliced mushrooms and chicken sausage, pepper and give it a good stir.
In the meantime, place claypot on a hob and turn the heat to low. Add 1 tbsp of oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the heat and take out salted fish, leaving behind the oil in the claypot.
Add the washed rice to the wok and turn to high heat. Using a wooden spatula, mix and allow the rice to fully incorporate the flavour with other ingredients. Add the light soy sauce and sesame oil to the wok and keep stirring and mixing for another 2 minutes.
Switch off the heat and transfer the contents of the wok to the claypot. Pour in the chicken stock, then cover and turn the heat to medium low.
Let it cook for about 45 minutes, checking-in every 15 minutes and giving the rice a stir or two.
After about 45 minutes, add the vegetables and the salted fish, cover the lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10-15 minutes.
Drizzle in the thick dark soy sauce and sesame oil over the rice and vegetables. Top with chopped spring onions and fried shallots. Serve immediately. Give the rice a stir first and dig up some of the crusted rice at the bottom if you prefer.

Image Credit - Johngangan

Black Pepper Crab Singapore Style

2017-10-19T16:11:00.000+08:00

Singaporeans love to order Black Pepper Crabs from the local "tze char" stalls or seafood restaurants. Black Pepper Crab is Singapore's unofficial “national dish” which the locals seldom cook at home.

Black Pepper Crab Singapore Style

Ingredients:

2-3 fresh large mud crabs (claws cracked, shells removed and cleaned. drain to dry)
3 tbsp butter
3 shallots, minced
3 cloves garlic, peeled and minced
6 red chilli padi, chopped
1 tbsp salted soya beans paste (taucho)
2 tbsp roasted dried ground shrimps (udang kering)
3 tbsp black pepper, ground coarsely, not powdery
1/2 cup curry leaves
2 tbsp dark soy sauce
3 tbsp sugar or to taste
2 tbsp oyster sauce
Oil for deep frying
Coriander leaves for garnishing

Instructions:

Dry fry the black peppercorn (without oil) on a low heat until fragrant, and set aside.
In a large wok, deep fry the crabs over high heat in quick succession. Do this a little at a time so as to maintain the high heat in the oil. Cook for 4 to 5 minutes till the crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
Heat the wok on a low heat with butter and add in shallots, garlic, salted soy beans, dried shrimps, black pepper, curry leaves and the chopped chilli padi. Stir fry for few minutes till you smell the peppery aroma.
Add crab and the remaining ingredients except coriander leaves. Stir well until all the crabs are coated with the black pepper sauce. Taste.
Turn the heat to medium and cook for 5-10 minutes until the crab is done.
Dish out and garnish with some coriander leaves. Serve immediately with rice and other seafood dishes.

Note: You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with large prawns.

Image Credit - ~Nisa

Singapore Chilli Crab

2017-10-19T15:37:00.001+08:00

Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Chilli Crab can be widely found at Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. Despite its name, chili crab is not a very spicy dish.

Recipe #1

Singapore Chilli Crab

Recipe # 2

Ingredients:

500g mud crabs or soft shelled crabs
4 tbsp plain flour if using soft shelled crabs
3 tbsp vegetable oil*
8 cloves garlic, roughly chopped
8 fresh red chilli, roughly chopped
1 egg
2 spring onions (scallions), cut into finger length
1 tsp freshly squeezed lime or lemon juice
1 small bunch coriander plant (cilantro)
*For soft-shelled crabs, oil for deep frying

For Sauce: 1 cup of water, 5 tbsp tomato kethup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Instructions:

Heat the oil in a wok or shallow saucepan over high heat.
Add garlic and stir-fry for 1 minute.
Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.
Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions.
For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs.
Toss soft shelled crabs in sauce just before serving.

Note: Recipe by VIOLET OON

This unofficial ‘national dish’ is usually prepared with fresh succulent crabs in a hearty, sweet and spicy gravy and is best eaten with your fingers! Mop up the mouth-watering gravy with white bread or Chinese mantou (buns).

Image Credit - Mervin Chiang

Crabs w/Salted eggs yolks

2017-10-19T12:32:00.000+08:00

To eat the crabs, crack the shells, then suck the meat and enjoy the salted egg yolks coated taste. Don't forget to provide empty bowls for the discarded pieces of shell for your guest and another with water cleaning their fingers!

Crabs w/Salted eggs yolks

Ingredients:

1 kg fresh mud crabs - 2-3 fresh large crabs (claws cracked, shells removed and cleaned. drain and dry with paper towels)
1 cup corn or tapioca flour 3 salted egg yolks (hard boiled or raw yolks only, chicken or duck)
2-3 cloves garlic, finely minced
5 chilli padi, chopped
2 stalks curry leaves
3 tbsp unsalted butter little salt or to taste or none
1/2 tsp pepper pinch of chicken powder
1 1/2-2 tsp sugar to taste
4 tbsp evaporated milk
oil for deep-frying

Instructions:

Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels.
To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside. If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic.
Add salted egg yolks, keep stirring until “bubbles” formed. Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.

Note: You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with large prawns.

Image Credit - Pondok Sari Wangi1

Make your own Ketupat (Ketupat Weaving)

2013-04-29T09:54:00.001+08:00

Ketupat is a Malay compressed rice cooked in coconut leave. When selecting ketupats, choose those that are as green as possible without the brown edges. This recipe makes about 30 ketupats.

Recipe for Ketupat
Ingredients for Ketupat:

young coconut or pandan leaves
1 1/2 kg of rice or glutinous rice
2-3 tbsp salt (optional)
water

Method:

Make the ketupat casing using the leaves as in the video tutorial below.
Rinse the rice thoroughly with 2-3 changes of water until the water runs clear, drain, then set aside to dry.
Fill up each ketupat casing with rice with about 40% full where there are two short parts of the coconut leaves jutting out.
Seal the opening by tucking the jutting leaves.
When all ketupat are filled and sealed, tie them together in packages of 10 to cook.
Bring a large pot of water and add 3 tbsps of salt with ketupats to a boil. Make sure that all the ketupat is fully submerged. Cook ketupat for 3 to 4 hours over medium heat.
Add water as needed to avoid burning the pot base.
Once ketupat are cooked, remove from pot, hang dry and serve with Satay or Hari Raya dishes.

Image Credit - mohdzaidy
Recipe Submitted by Mariam

Thai Tapioca w/Coconut Milk (Ubi Rebus)

2013-04-27T22:38:00.004+08:00

Throughout Asia, this is the type of dessert that everybody's mother or grandmother makes. The sweet tapioca is served with a salty coconut cream. This recipe serves 4.

Recipe for Thai Tapioca w/Coconut Milk
Ingredients for Thai Tapioca w/Coconut Milk:

1/2 kg tapioca (ubi kayu)
400 g sugar
2 litres water
250 ml santan (kara coconut milk)
few pandan leaves, discard roots and knotted
1/2 teaspoon salt

Method:

Peel and cut the tapioca into bite-size chunks. Clean it in cold water.
In a small pot, add in 1 litre of water and tapioca chunks. Bring to boil until tapioca is translucent, stirring frequently to avoid sticking.
Once cooked, take the tapioca pieces out from the pot and set aside. Discard the water.
Combine the sugar, pandan leaves and the remaining 1 litre of water in a pot then heat until the syrup starts to boil, stirring frequently.
Reduce heat, add in tapioca and gently cook in the sugar syrup until it becomes fully caramelized and transparent. Remove tapioca from pot and carefully place in a serving dish or individual bowl.
In a saucepan mix the coconut milk and salt together and heat gently over low heat. Taste. Do not boil.
Drizzle the coconut cream over the tapioca and serve warm or cold.

Image Credit - ~Nisa
Recipe Submitted by Mariam

Chinchalok w/Onions, Chilli Padi and Lime

2013-04-25T10:23:00.001+08:00

This simple Chincalok recipe is easy to make. It is the perfect relish, anytime, every time.

Chinchalok w/Onions, Chilli Padi and Lime

Ingredients:

3 tbsp of chinchalok

2 shallots, sliced

3 chilli padi, finely sliced

juice from 2 lime

pinch of sugar (optional to taste)

Instructions:

In a bowl, place all ingredients together and mix well. Taste.
Serve with BBQ stingray, congee or any BBQ dishes.

How to cook Tau Suan (Mung Beans Dessert)

2013-04-15T16:56:00.001+08:00

Tau suan is a simple sweet Chinese dessert made of split mung beans. Follow this Singapore Hawker Style recipe from Makansutraweb. Recipe by Seetoh.

Recipe for Tau Suan (Mung Beans Dessert)
Ingredients for Tau Suan (Mung Beans Dessert):

500 g sugar
30 g water chestnut flour
20 g sweet potato flour
few pandan leaves, discard roots and knotted
a stick of you tiao (you char kueh)
250 g drained pre-soaked mung beans
1.5 litres water

Method:

Heat the pot, add in 1.5 litres of water and pandan leaves. Let it boil for about 10 minutes.
In a meantime, dry fry mung beans in a wok, add 2-3 dsp of sugar to caramelize and brown them a little. This will firm up the beans, when you soften and boil them later in the syrup.
Remove the pandan leaves from the pot, transfer the beans over and boil for another 5-7 minutes.
After 5-7 minutes, add sugar according to your taste. Stir.
Mix the water chestnut and potato flour together. Add some water to make starch.
Lower the heat and thicken the Tau Suan syrup by slowly adding the starch to the pot (to your desired thickness), and stir gently. Turn off heat.
To serve, fill dessert bowl with the Tau Suan and top some chopped you tiao over it. Serve hot.

Image Credit - adrianling1
Recipe Credit - Makansutra Cooking (makansutraweb)

Stir fried Duck with Mango

2013-04-15T15:56:00.000+08:00

Sold at Chinese and Nyonya hawker stalls in Singapore, this is great recipe for using up leftover roast duck. It can be served hot with rice, or at room temperature as a salad.

Recipe for Stir fried Duck with Mango
Ingredients for Stir fried Duck with Mango:

2-3 tbsp sesame or peanut oil
1 onion, peeled and thinly sliced
1 red pepper, seeded and thinly sliced
250 g thinly shredded cooked duck meat
sea salt
2-3 tbsp hoisin sauce
1 fresh, firm mango, skinned and cut into thin shreds or slices
2 spring onions, trimmed and cut into bite-sized pieces

Method:

Heat oil in a wok, add onion and pepper and stir for 2-3 minutes.
Toss in duck meat and season with salt.
Stir in hoisin sauce, then toss in mango and spring onions for 1 minute. Serve immediately.

Image Credit - 500 Asian Dishes
Recipe Submitted by Ryan

Chinese Salt and Pepper Squid

2013-04-09T14:30:00.000+08:00

Squid fried with salt and pepper is a great tradition for all kinds of seafood. Ideal for snacks and finger food, the tender squid can be served on its own, with noodles or with rice.

Recipe for Chinese Salt and Pepper Squid
Ingredients for Chinese Salt and Pepper Squid:

450 g baby or medium squid
2 tbsp coarse salt
1 tbsp freshly ground black pepper
2 tbsp rice flour or cornflour
oil for frying
2 limes, halved

Method:

Prepare squid by pulling head apart from body. Sever tentacles and trim. Rinse inside body sac and pull put backbone, then clean it inside and out, removing any skin as well.
Slice squid into rings, then pat them really dry.
Place on a dish with tentacles. Mix salt and pepper with flour, tip it onto squid and toss well, making sure it is fairly evenly coated.
Heat enough oil in a wok or a heavy-based saucepan for deep-frying. Cook squid in batches, until rings turn crisp and golden.
Drain on kitchen towel and serve with lime to squeeze.
Garnish with chopped coriander or spring onions.

Image Credit - aimee_daz
Recipe Submitted by Amelia Khoo

How to make Deep Fried Prawn Paste Chicken Wing

2013-03-21T14:14:00.001+08:00

This usually crisp chicken is marinated with har cheong 虾酱 (Chinese shrimp paste). This is the most important ingredient for Prawn Paste Chicken, other than rice flour, chicken and egg.

Recipe for Prawn Paste Chicken
Ingredients for Prawn Paste Chicken:

5 chicken wing, centre part
1 1/2 tbsp sugar
1 tbsp oyster sauce
1 tbsp light soya sauce
1 egg
2 tsp har cheong (shirmp paste)
1 tbsp Rice flour
4 tbsp Cornflour
Vegetable oil for deep-frying

Method:

Add sugar, oyster sauce, light sauce, egg, rice flour and har cheong to chicken. Stir thoroughly. Pour in the corn flour and mix well. Marinate at least 3 hours to half a day, turning over once mid-way.
To fry, bring chicken to room temperature.
Prepare a deep pot of hot oil. When oil is hot enough, reduce the heat to medium.
Deep-fry chicken in oil over medium heat till cooked through and lightly golden brown.
Drain in a sieve lined with paper towels. Serve immediately.

Image Credit - Skinny Epicurean
Recipe Submitted by Dede

How to make Singapore Hainanese "Roasted" Chicken Rice

2013-03-18T16:47:00.001+08:00

Chicken rice is an all-time favourite at hawker stalls and cafes in Singapore, particularly with the Chinese population. There are various techniques and ingredients involved to get to the crispy skin and succulent chicken meat. This recipe uses the deep frying technique.

Recipe for Roasted Chicken Rice
Ingredients for the Chicken:

1 Whole Chicken (1.5 kg) - remove neck, innards from the chest cavity and feet
3 tbsp Honey
2 tbsp Maltose
1/2 tsp Five spice powder
1 tbsp Ginger juice, from grated ginger
4-5 tbsp Light Soy Sauce
1 tbsp Water
Juice of 1 Lime
Handful of Kosher Salt, for cleaning the raw Chicken

Ingredients for the Rice:

2 cups Long Grain Rice
2 tsp Salt
5 slices Ginger (2-3 mm thick)
2 cloves Garlic, finely diced
2 1/4 cups Chicken stock
1 Pandan leaf, tied in a knot
2 tbsp Chicken fat with skin attached, obtained by trimming excess fat from Chicken
1 tsp butter
2 tbsp Water
Oil for deep frying

Ingredients for the Soup:

2 cups of Chicken stock
1/2 of a White radish, cut into chunks
Few dashes Ground white pepper
1 tsp Salt to taste
1 tbsp sliced Spring onions or Coriander leaves for garnishing

Ingredients for the Chilli Sauce:

4 whole Large Red Chillies
2 Red Chilli padi
2 cloves Garlic
4 slices 2 mm thick young Ginger
1 tbsp Calamansi lime juice
1 tsp Castor sugar
1 tbsp Chicken stock
1 tsp Chicken oil, gained from Chicken fat during the Rice preparation
Salt to taste

Ingredients for the Ginger Sauce:

40 g young Ginger, finely diced
2 cloves of Garlic, finely diced
1 tbsp Spring onion, finely sliced
1 tbsp Calamansi lime juice
1 tbsp Chicken stock
1 tsp Chicken oil, gained from Chicken fat during the Rice preparation
Salt to taste

For the Sides:

1 Fresh Cucumber peeled and seeded, cut into half (lengthwise) and sliced into 2 cm slices (diagonally)

Method:
Chicken

Cut off excess fat and skin from the chicken and keep it aside for use later in the next step.
Start by rubbing a handful of kosher salt all over the chicken skin including the cavity to remove trapped-in dirt and blood off the skin.
Wash away the salt with lukewarm water.
Combine Honey, Maltose, Five spice powder, Ginger juice, Juice of 1 lime, Water and Light soy sauce in a bowl. Stir to mix the marinade and bring to a simmer.
Use a "S" hook so that you can hold the chicken upright with one hand by piercing it through the neck or wing.
Hold the chicken upwards with one hand, generously ladle hot marinated mixture onto the chicken to "tighten" the chicken skin, till the whole chicken is coated with the marinade and is 20% cooked on the outside and coloured light brown.
Hang the marinated chicken to air dry or put it in the refrigerator for at least 1-2 hours.
Prepare a deep pot of hot oil. When oil is hot enough, reduce the heat and lower the bird slowly and carefully into the oil to cook it. The hook should be intact to the chicken for easy lifting later.
Deep fry the chicken until the skin is browned and crisp. Remove the chicken from the oil and set aside. Hang chicken for 15 mins to drip away the excess oil. Then cut chicken into serving portions.

Fragrant Rice

Rinse the rice thoroughly with 2-3 changes of water to remove excess starch and the water runs clear. Soak rice in plenty of water with 1 teaspoon of salt added (This way every grain of rice absorbs the salty water and tastes even better). Soak for 20 minutes and drain once completed.
Heat the rice cooker and add the chicken fat with 2 tablespoons of water. Bring it down to a simmering boil for about 10 minutes until oil is released from the fat. Keep 2 teaspoons of the oil for the Chilli and Ginger sauce while the rest of it will be used for the Rice.
Add butter, garlic and ginger and fry until aroma in the rice cooker. Add in rice and 1 teaspoon of salt and continue to fry for another 2 minutes. Discard the piece of chicken fat and transfer all other ingredients into a rice cooker.
Pour in chicken stock and add pandan leaf and cook rice. Don't stir the rice too much or you might break the long grains as they become quite soft on cooking. Once cooked, use a wooden ladle to fluff the rice.

Soup

Bring the chicken stock to the boil and add white radish in a small stock pot on medium heat until white radish become just tender. Season with salt and pepper. Keep warm on very low heat until it's ready to serve. Garnish with spring onion slices or coriander leaves when serving.

Chilli Sauce

Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency (not too smooth).

Ginger Sauce

Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency (not too smooth).

To Serve

Spoon a bowl of rice on a plate. Garnish the rice with spring onions or coriander. Arrange some chicken pieces and cucumber onto the plate and drizzle some juices from the fried chicken and sesame oil over them.
Fill a small bowl with the soup. Place chilli sauce and ginger sauce into mini dipping bowls.

Image Credit - superfinefeline
Recipe Inspired by MS I-HUA

Chinese stir-fried Bok Choy w/Shrimp

2013-03-17T17:34:00.000+08:00

Bok Choy, the common Chinese cabbage, is popular in all Chinese cooking. Readily available in Asian markets and supermarkets, it can be served as an accompaniment to a meat or poultry dish, or as a dish on its own.

Recipe for Chinese stir-fried Bok Choy w/Shrimp
Ingredients for Chinese stir-fried Bok Choy w/Shrimp:

4 cloves garlic, peeled and chopped
30 g ginger, peeled and chopped
2 fresh red chillies, stalk and seeds removed, and chopped
2 tbsp dried shrimp, soaked in warm water to soften, and drained
1 tsp shrimp paste
2 tbsp vegetable oil
1/2 tbsp palm sugar
1-2 tbsp soy sauce
450 g bok choy, washed and trimmed
sea salt and freshly ground black pepper

Method:

Using a pestle and mortar, pound garlic, ginger and chillies to a paste.
Add dried shrimp and pound them to a paste. Beat in shrimp paste and bind with a little oil.
Heat remaining oil in wok or a heavy-based saucepan. Stir in spicy shrimp paste and cook over low heat for 2-3 minutes until fragrant and beginning to colour.
Stir in sugar and soy sauce until well mixed.
Add bok choy, tossing it around pan to coat leaves in spicy juices until they begin to wilt.
Season to taste with salt and pepper and serve immediately.

Image Credit - ClickedByCarol
Recipe Credit - 500 Asian Dishes by Ghillie Basan

Saigon Prawn Curry w/Basil

2013-02-28T12:20:00.000+08:00

There are many variations of this delicious coconut milk-based curry all over Southeast Asia. Because there is a strong Indian influence in the culinary of southern Vietnam, this variation uses Indian curry powder.

Recipe for Saigon Prawn Curry w/Basil
Ingredients for Saigon Prawn Curry w/Basil:

30 g fresh ginger, roughly chopped
2-3 cloves garlic, roughly chopped
2 tbsp oil
1 onion, halved and finely sliced
2 stalks lemongrass, trimmed and finely sliced
2 fresh red or green chillies, stalk and seeds removed and finely sliced
1 tbsp sugar
2 tbsp shrimp paste
1 tbsp fish sauce
2 tbsp curry powder
475 ml unsweetened coconut milk
juice and zest of 1 lime
salt to taste
900 g prawns, shelled and deveined
1 tomato, seeded, sliced
small bunch basil leaves
small bunch coriander, finely chopped

Method:

Using a pestle and mortar, pound ginger with garlic until it almost resembles a paste.
Heat oil in a traditional clay pot, wok or heavy pot and stir in onion. Cook until it begins to turn brown, then stir in garlic-ginger paste.
Once aromas begin to lift from pot, add lemongrass, chillies and sugar. Cook for 1-2 minutes, before adding shrimp paste, fish sauce and curry powder.
Stir well and allow flavours to mingle and fuse over the heat for a minute or two before adding coconut milk, lime juice and zest.
Mix well and bring liquid to the boil for 2-3 minutes. Season with salt to taste.
Gently stir in prawns and bring liquid to the boil once more.
Reduce heat and cook gently for 2-3 minutes until prawns turns opaque.
Toss in basil leaves and sprinkle coriander over top. Serve immediately from pot with chunks of crusty bread to mop up sauce.

Image Credit - Cocoku (Image is For Illustration Purposes Only)
Recipe Credit - 500 Asian Dishes by Ghillie Basan

Korean Kimchi Soup

2013-02-28T10:09:00.000+08:00

This unique pickled cabbage, kimchi, is served as an accompaniment to almost any dish in Korea, and it is also a popular snack in Singapore. Some cooks combine the pickling liquid with water and heat it up as the stock for this soup. You can find jars of kimchi at Asian markets.

Recipe for Korean Kimchi Soup
Ingredients for Korean Kimchi Soup:

1 litre chicken stock
225 g drained kimchi, cut into bite-sized pieces
30 g fresh ginger, finely sliced
2 tbsp soy sauce
sea salt and fresh ground black pepper

Method:

Bring stock to the boil in a deep pot.
Stir in kimchi and ginger with soy sauce.
Reduce heat and simmer for about 30 minutes.
Season with salt and pepper and ladle it into bowls.
Serve soup on its own or with steamed rice.

Image Credit - fmpgoh
Recipe Credit - 500 Asian Dishes by Ghillie Basan

How to cook Basic Sticky Rice

2013-02-07T11:26:00.002+08:00

Sticky Rice (also called glutinous rice or "pulut" in Malay) requires long soaking in water before being cooked in a bamboo steamer. It is eaten on its own with dipping sauces, or it is served to accompany light dishes and vegetarian meals. Sticky rice grains are available in Asian markets and some supermarkets.

Recipe for Sticky Rice
Ingredients for Basic Sticky Rice:

340 g white sticky rice
a bamboo steamer
a piece of muslin

Method:

Put rice into a big bowl and fill bowl with water. Let soak for at least 6 hours. Drain, then rinse and drain again.
Fill a wok or a heavy-based saucepan with enough water to come a third of the way up the sides. Place a bamboo steamer, with lid on, over wok and bring water to the boil.
Lift lid of steamer and place a dampened piece of muslin over rack.
Tip rice into the middle and spread it out a little.
Fold edges of muslin over rice, put lid back on steamer and steam for about 25 minutes, until rice is shiny and tender but still firm.

Variations:

Black Sticky Rice - Replace white sticky rice with black sticky rice.
Beautiful Purple - Substitute black sticky rice for half the white rice. Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice. Steaming will take 10 minutes longer.
Coconut Sticky Rice - In a heavy pot, bring to boil 400 ml unsweetened coconut milk and 250 ml chicken stock or water. Stir in 225 g sticky rice grains, soaked and drained. Stir once with a pinch of salt and simmer for 25 minutes, until liquid is absorbed. Let steam, covered, 10 minutes.
Coconut Milk Sticky Rice with Mangoes (Khao Niaow Ma Muang) - For the coconut sauce, place 2 cups fresh coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add 3/4 cup palm sugar and 1 tsp salt and stir to dissolve completely. Arrange the sticky rice in a bowl or plate (an ice cream scoop works great) with ripe mango slices in some kind of pretty formation and dribble a bit of the sauce over. Sprinkle with toasted sesame seeds. Serve at room temperature.
Other similar recipes for Sticky Rice - Bubur Pulut Hitam (Black Glutinous Rice with Coconut Cream), Pulut Panggang (Grilled Glutinous Rice in Banana Leaves), Pulut Durian (Glutinous Rice in Sweet Durian Pudding), Pulut Inti (Glutinous Rice with Coconut Topping)

Note: Do not refrigerate or the rice will harden!
Image Credit - Shanti, shanti
Recipe Credit - 500 Asian Dishes by Ghillie Basan

Chinese Spring Rolls w/Beansprouts

2013-02-06T01:19:00.003+08:00

Traditionally spring rolls were prepared to celebrate the spring harvest and were, accordingly, packed with vegetables. Spring roll wrappers are available in Asian markets.

Recipe for Chinese Spring Rolls w/Beansprouts
Ingredients for Chinese Spring Rolls w/Beansprouts:

For dipping sauce: 2 tbsp black or rice vinegar, 2 tbsp soy sauce, 1 tbsp fresh root ginger, grated
1-2 tbsp vegetable oil
225 g fresh beansprouts, washed and drained
2 carrots, peeled and cut into fine matchsticks
1 leek, trimmed and cut into fine matchsticks
130 g tinned bamboo shoots, drained and cut into fine matchsticks
170 g fresh button mushrooms, cut into fine matchsticks
1 tsp salt
1-2 tsp sugar
1-2 tbsp soy sauce
freshly ground black pepper
20 spring roll wrappers
vegetable oil for deep-frying

Method:

In a bowl, whisk together vinegar and soy sauce. Stir in root ginger and let stand for 1-2 hours so flavour mingle.
Heat oil in a wok and stir-fry all vegetables for about 2 minutes. Add salt, sugar and pepper. Stir-fry for 1-2 minutes until vegetables are tender but still retain some bite. Turn off heat and let vegetables cool.
Place one wrapper on a flat surface and put roughly 2 spoonfuls of mixture down one side, about 5 cm from edge. Pull that edge over filling, tuck in ends and roll wrapper into a tight log.
Seal edges with a little water or mixture of cornflour and water. Keep finished rolls under damp cloth or clingfilm to prevent them from drying out.
Heat enough oil in a wok for deep frying. Fry rolls in batches for 2-3 minutes, until crispy and golden, then drain on kitchen towel.
Serve hot with dipping sauce.

Image Credit - papayatreelimited
Recipe Credit - 500 Asian Dishes by Ghillie Basan
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Making Singapore Laksa (seafood)

2013-02-04T21:34:00.001+08:00

There are many different laksas, but all are based on noodles cooked in a spicy coconut broth. Rich and creamy. Singapore laksa marries the Malay, Chinese styles of cooking.

Recipe for Singapore Laksa
Ingredients for Singapore Laksa:

Spice paste: 8 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
45 g fresh ginger, peeled and chopped
2 stalks lemongrass, trimmed and chopped
6 candlenuts (buah keras)
4 dried red chillies, soaked and seeded
2 tbsp dried shrimp, soaked until soft
1-2 tsp belacan (shrimp paste)
1-2 tsp palm sugar (or sugar of your choice)
1 tbsp vegetable oil
4-6 shallots, peeled and finely sliced (to make fried shallots)

Other ingredients for Laksa:

600 ml unsweetened coconut milk
400 ml chicken stock
100 g fresh prawns, shelled and deveined
100 g fresh squid, cleaned and sliced
6-8 fresh scallops
85 g fresh clams, shelled
sea salt and freshly ground black pepper
225 g fresh rice noodles or dried vermicelli, soaked in lukewarm water until pliable
100 g fresh beansprouts, or uncooked or blanched
small bunch laksa leaves or mint, roughly chopped
chilli oil
3-4 tau pok, sliced (optional)

Method:

Make spice paste, using a pestle and mortar or a blender to grind all the ingredients, except oil and sliced shallots. Bind paste with 1 tbsp oil and set aside.
Heat enough oil in a wok to deep-fry shallots. Fry shallots until crisp and golden. Drain shallots onto paper towel and set aside.
Discard the oil, reserving 2 tbsp. Heat reserved oil in wok and stir in spice paste. Cook over low heat for 3-4 minutes, until fragrant.
Add coconut milk and chicken stock. Bring to the boil, stirring all the time. Add prawns, squid, scallops and clams, and simmer gently just until cooked. Season with salt and pepper.
To serve, divide noodles among individual bowls. Add beansprouts and ladle broth and seafood over top, making sure noodles are submerged.
Garnish with crispy shallots, laksa or mint leaves, tau pok and drizzle of chilli oil.

Image Credit - avlxyz
Recipe Credit - 500 Asian Dishes by Ghillie Basan
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Filipino Style Dipping Sauce

2013-02-04T15:43:00.000+08:00

This popular Filipino dipping sauce can be served with anything, but it is particularly delicious with fish and rice dishes. Made with the small kalamansi limes, it refreshes and enhances the flavour of many dishes.

Recipe for Filipino Style Dipping Sauce
Ingredients for Filipino Style Dipping Sauce:

4 tbsp fish sauce
2 fresh kalamansi limes

Method:

In a bowl, beat fish sauce with kalamansi juice until thoroughly blended.
May be kept covered in the refrigerator for a day or two.

Image Credit - Grete Howard
Recipe Credit - 500 Asian Dishes by Ghillie Basan

Thai Spicy Prawn Soup (Tom Yam)

2013-02-03T20:17:00.000+08:00

Packed with lemongrass, galangal, kaffir lime leaves, chilli, basil and tamarind, this popular soup conjures up the flavours of South Asian cooking. Traditionally served with jasmine rice, it also suffices as a delicious meal on its own.

Recipe for Thai Spicy Prawn Soup
Ingredients for Thai Spicy Prawn Soup:

1 litre fish or shellfish stock
2 tbsp fish sauce
1 tbsp tamarind paste
2 cloves garlic, crushed
45 g fresh galangal, peeled and finely sliced
2 stalks lemongrass, trimmed and finely sliced
3-4 fresh red chilli padi. left whole
225 g cherry tomatoes
4 kaffir lime leaves, lightly crushed with your fingers
20 medium prawns, shelled and deviened
sea salt to taste
small bunch of fresh coriander (roughly chopped) or basil leaves (shredded)

Method:

Bring stock to the boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chillies and kaffir lime leaves.
Reduce heat and simmer for about 30 minutes to flavour stock.
Add prawns and simmer for 2-3 minutes until cooked.
Season soup with sea salt to taste and stir in half the basil or coriander leaves.
Ladle soup into bowls and garnish with remaining basil or coriander leaves.

Image Credit - stardex
Recipe Credit - 500 Asian Dishes by Ghillie Basan
Buy and order books cheap online, novels, recipes, used books - Thai Food Recipes

Korean Style Dipping Sauce

2013-02-01T15:33:00.000+08:00

This vinegary dipping sauce enhances the taste of grilled foods or raw vegetables. It can also be used as a marinade for meat, poultry or seafood to be grilled or as a dressing for salads. This sauce keeps well in the refrigerator.

Recipe for Korean Style Dipping Sauce
Ingredients for Korean Style Dipping Sauce:

120 ml Chinese white rice vinegar
30 g fresh root ginger, peeled and grated
2 tbsp soy sauce
2 tbsp sugar
2 tbsp sesame oil
2 cloves garlic, peeled and crushed
2 spring onion bulbs, trimmed and finely chopped
1 Chinese parsley, roots removed, washed and finely chopped (optional)
1 tsp chilli powder
dash of roasted sesame seeds

Method:

In a bowl, whisk together rice vinegar, root ginger and soy sauce. Beat in sugar until it has dissolved.
Stir in sesame oil, garlic, spring onions, chilli powder, and put aside for 1-2 hours to allow flavour to mingle before serving.
Garnish with roasted sesame seeds to serve.

Image Credit - DanForys
Recipe Credit - 500 Asian Dishes by Ghillie Basan

Vietnamese Style Dipping Sauce

2013-01-30T14:56:00.000+08:00

This popular dipping sauce varies in sweet, sour and fiery degrees, depending on the cook and region. It can be served with everything from spring rolls to grilled meats and seafoods.

Recipe for Vietnamese Dipping Sauce
Ingredients for Vietnamese Dipping Sauce:

4 cloves garlic
2 fresh red chilles, stem and seeds removed if desired
3-4 tsp palm sugar
juice of 1/2 lime
5 tbsp water
4 tbsp Vietnamese or Thai fish sauce

Method:

Using a pestle or mortar, grind garlic and chilli with sugar then pound to a paste.
Squeeze in lime juice and stir until it is well mixed.
Store in the refrigerator until ready to use, for a maximum of 2 weeks.

Image Credit - BotanicalBaker
Recipe Credit - 500 Asian Dishes by Ghillie Basan

Thai Stuffed Omelettes w/Chicken filling

2013-01-28T11:56:00.002+08:00

Individual omelettes can be made or make two large omelette parcels to serve 4. They are remarkably easy to make a tasty lunch or light supper. Similar recipe - Nasi Goreng Pattaya.

Recipe for Thai Stuffed Omelettes
Ingredients for Thai Stuffed Omelettes - serves 3-4:

2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 small onion finely chopped
225 g minced chicken
2 tbsp nam pla (fish sauce)
1 tsp sugar
2 tomatoes, peeled and chopped
1 tbsp chopped coriander leaves
freshly ground black pepper
fresh coriander sprigs, to garnish

For the Omelettes:

6 eggs
1 tbsp nam pla (fish sauce)
about 2 tbsp vegetable oil

Method:

Heat oil in wok or frying pan. Add chopped garlic, and onion and fry for 3-4 minutes until the onion is softened. Add the minced chicken and stir-fry for 7-10 minutes untill broken up and lightly browned.
Stir in nam pla sauce, sugar and chopped tomatoes, with pepper to taste. Simmer for 5-8 minutes until the sauce thickens. Remove from heat and stir in chopped fresh coriander.
Make the Omelettes: Whisk eggs and nam pla in a bowl. Heat a little of the oil in a 20 cm omelette pan.
Add a quarter or half of the egg mixture, depending on whether you wish to make individual parcels or cut them in half.
Tilt the pan to spread the egg into a thin even sheet. As soon as it sets, spoon some filling over the centre of the omelette.
Fold the top and bottom over, then the right and left sides to make a neat, square parcel.

Variation: Replace half the minced chicken with peeled tiger prawns or white crab meat.

Image Credit - Initiales JB
Recipe Credit - 500 Asian Dishes by Ghillie Basan
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Indonesian Spicy Peanut Sauce

2013-01-24T11:00:00.000+08:00

This is a very popular dipping sauce for Batagor (Indonesian street food, image above), fried and grilled meats, and steamed vegetables. To make this authentic peanut sauce, the peanuts must be finely ground in an electric blender.

Recipe for Indonesian Spicy Peanut Sauce
Ingredients for Indonesian Spicy Peanuy Sauce:

1-2 tbsp cooking oil
1 shallot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
90 g unsalted peanuts, finely ground
1 tbsp shrimp paste
1 tbsp palm sugar
1 tbsp tamarind paste
1 tbsp Indonesian sweet soy sauce
1 tbsp chilli powder
285 ml water

Method:

Heat oil in a heavy saucepan, stir in shallot and garlic, and cook until golden brown.
Add ground peanuts, shrimp paste and sugar. Continue to fry for 3-4 minutes until peanuts begin to colour and release some oil.
Stir in tamarind paste, sweet soya sauce and chilli powder.
Add water and bring mixture to the boil.
Reduce heat and boil gently for 15-20 minutes, until mixture has reduced and thickened.
Leave mixture to cool, then pour into an electric blender and whiz to a smooth sauce. It may be kept in refrigerator, covered, for a week.

Image Credit - wEnDaLicious
Recipe Credit - 500 Asian Dishes by Ghillie Basan
Buy and order books cheap online, novels, recipes, used books - Indonesian Food Recipes