亚叁叻沙(Asam laksa) 就是用魚熬出來、略帶酸味的濃湯。亚叁叻沙最明显的是用了亚叁，汤中的酸味清楚。

Ingredients

600 gm fresh laksa noodles (rice noodles) , scald in hot water and drain
600 gm 新鲜叻沙面（米粉），在热水烫伤和排水

(A):

lkg flaked ikan kembung (mackerel, 鲭鱼, 甘望鱼) or sardin
A pinch of salt 少许盐
2000ml water

(B) Spices to grind finely: 精细磨碎香料： Daun kari Curry Leaf 咖喱叶

6-7 fresh chillies 鲜辣椒
4-5 dried chillies 辣椒干
1 small piece lengkuas (galangal, 南姜）
2cm fresh turmeric 新鲜姜黄
2 cloves garlic 蒜头
6 candlenuts (buah keras) 石古仔

(C):

5 stalks daun kesum (Thai basil leaves, 九层塔)
1 bunga kantan (ginger flower,姜花), cut lengthwise 纵向切割
5-4 stalks serai (lemon grass,香茅), smashed 捣烂

Mix and strain:

50g tamarind (asam jawa) 罗望子 – commonly used to give the stock its sour flavor
250ml water
4 pieces asam keping 阿叁皮
1 tbsp Maggi Belacan powder 巴拉煎
Salt

(D) Garnishing:
Slice thinly:切薄片

100g pineapple 凤梨
1 cucumber 黃瓜
2 bunga kantan (Torch Ginger Bud) 姜花
3 red chillies 辣椒
2 big onions 洋葱
200g lettuce 生菜
100 gm Mint leaves 薄荷葉
heiko (prawn paste) 蝦膏– dissolve in a little hot water

Method

To prepare gravy:

Remove scales and innards of the fish and clean well. Boil fish with 2 liters of water for about 10 minutes.
When fish is cooked, remove bones and keep fresh aside. Break the flesh into small pieces and return the fish into the stock.

Add (B) and (C) in the fish stock and simmer with low heat until it reaches the desired consistency.

水滚后，加入鱼煮十分钟，捞起。鱼去骨，取鱼肉，弄成泥状，倒进锅里一起煮。把香料和亚参水全放进去煮2小时。

To serve:

Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D).
Best eaten while hot with little prawn paste, it won’t taste that great if left on the open for too long.

Turmeric’s colour is fairly indelible – if you are working with fresh turmeric, be careful of your chopping surfaces – if using wood, it might take some time to remove the dye from the wood.

Ingredients for biryani rice:

white rice- 2 cups
salt – 1/2 tsp
Turmeric powder – 1 tsp
Garlic paste – 1 tsp
Sesame Oil – 1 tsp

Cooking method:

Here’s the step by step biryani rice recipe:

1. Wash the rice well. Add the rice to a rice cooker. Fill rice cooker with water. Add a little more water if you like soft sticky rice.

2. Add the salt, garlic, sesame oil and turmeric and mix well.

3. Cook according to rice cooker instructions.

You may like to visit the Singapore Buffet site at DIRepublic at

http://sg.direpublic.com/food-and-beverages/buffet

There are quite a number of categories listed there, but $15 and Below Singapore Buffet information is quite helpful to us

Kuihs are not confined to a certain meal but are eaten throughout the day. It comes in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Presented together, they make up a colourful, pleasing platter. As such, kuehs are among the most popular items to be enjoyed during tea time, as a sweet dessert, and as part of the menu at festive occasions.

Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk. They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All is judged by its look and feel. Each family holds its own traditional recipe as well as each region and state.

You may find a number of traditional kueh stalls selling a wide variety of hand-made kueh in Asian countries like Singapore, Malaysia, Indonesia and Thailand. Kueh displayed can be the usual glutinous rice cakes, soon kueh (turnip fillings) and ku chye kueh (chives fillings), ang ku kueh (red peanut/bean cakes), ou kueh (black bean), Ban Chang Kueh (Chinese Pancake), Malay kuih and etc.

4 boiled medium size potatoes
2 large finely chopped onion
2 large chopped tomato
1 teaspoon ginger garlic paste (or can finely chopped 1 garlic + some ginger)
2 teaspoon garam masala (or any curry powder)
2 tablespoon oil
6 curry leaves
1 coriander
some turmeric powder for color and sweet flavoring
salt

How to Cook Aloo Masala (Potato Masala Curry)

1. Clean the potato with plain water than you should peeled it and cut into finger chips sized and boiled it.

2. Fry the onions in a little oil. Add ginger-garlic paste, tomato, turmeric powder. Add half teaspoon salt. Fry for about 5 minutes. Everything will turn into lovely golden color after you add turmeric powder.

3. Pour 2 cups of water. Add garam masala, potato, and continue to cook for a further 8 – 10 minutes, until tender but not soft.

4. When the masala becomes thick, remove from fire, add sprinkle on the curry and coriander leaves.

Serve hot with naan, poori or chappati.

Depending upon the ingredients and method of preparation, a variety of breads are made in India – Chapati, Puran Poli, Phulka, Luchi, Puri, Roti, Paratha, Naan, Appam, Dosa, Bhatoora, Kulcha, Pathiri, Baqar Khani, and many more. Each name refers to a different kind. Some of these, like Paratha and Roti have many varieties. Some varieties depend on the kind of grain used to prepare them, and others depend on the fillings they contain. Most of the time, it is prepared according to one’s own taste and imagination.

Poli is sweet, chapati and paratha is made with whole wheat flour, naan is soft and fluffy north Indian roti and is made from plain flour with a little bit of yeast, puri and bhatura are deep fried in oil, Paratha are layered bread made of wheat flour but fried in little oil. Anyway, most of these breads are cooked on a flat pan except Naan and other Tandoori class of breads. A special oven called a tandoor clay oven is used for cooking Naan directly over a flame.

Roti is simple to make and can be served plain or stuffed and is great with curry or other Indian dish or cooked vegetables. You may serve Naan with Dal, Chola, Palak Paneer (spinach curry with cheese) or any vegetable.

Masala is a term used in Indian cuisine and the cuisines of neighboring, culturally similar, regions like Pakistan and to describe a mixture of many spices, which are mixed into a sauce when used in a dish. It is known for its smell, and is used extensively in Indian cooking to add spice and flavor.

Masala is used in a variety of sauces and dishes, and can have many different tastes depending on the combination of spices that went into making it. A masala can either be a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients–often garlic, ginger and onions. Some of the spices in a certain Masala can be: coriander, cumin, salt and pepper.

There are many types of Masala out there with different combination. The most common type is called “Garam Masala”. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a “wet masala”. The “Garam Masala” is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. It is commonly known in the world as “Curry powder”. Different types of Masala will bring about a different taste in the food.

Whether it is a main dish, side dish or dessert, Masala surely will give us a taste of the delicious tastes of Indian cuisine.

Tremella is commonly used to enhance body liquids – good for throat and lungs. It is effective in nourishing the lungs, healing dry cough and clearing heat in the lungs. Those who have weak lungs catch cold easily. Eating stewed white fungus with rock sugar and red dates helps strengthen the respiratory system and thus, helps prevent cold.

At the same time, Tremella is commonly used as a stimulating herb and also as a beauty augmenting medicine. It is widely used for the betterment of the skin tone. Tremella is one of the premier beauty herbs of Asia and is used to beautify the skin. When consumed regularly, the skin is believe to become soft and moist.

To prepare Tremella to be used in soups and desserts, just wash and soak dried Tremella in cold water for 20 – 30 minutes or until it becomes soft. Cut into smaller pieces before adding to your soup. The middle of the fungus is usually quite hard, some people will prefer to use only the softer edges.

Bring a pot of water to a boil over high heat. Add Tremella, red dates and rock sugar into boiling water.

Bring it to a boil again. Reduce heat to low fire, simmer for 30 min. Add in small sago, and simmer till all ingredients are tender and soup becomes lightly thicken, for another 30 min. Serve hot.

Vegetarians have long reported the benefits of tofu food – a soy product that is often used as a meat alternative in a variety of dishes. But the benefits of tofu food have reached beyond the vegetarian community as more and more health-conscious eaters have turned their attention to this versatile product. Tofu food lends itself to a variety of delicious uses and, as such, continues to be a staple in many household kitchens.

Tofu is a soybean based product made from curds that are pressed into useable blocks that can be used in a tofu recipe. Soft tofu, derived directly from soy milk, is extremely moist; because of its similarity to custard, it is often used as an ingredient in a tofu recipe for dessert. Firm tofu, that contains less moisture, holds its shape and is conducive to a main dish tofu recipe. Dried tofu has the lowest moisture content and is most like meat in its texture. When used in a tofu recipe, dried tofu is often crumbled, sliced, or pressed into noodles.

The health benefits of tofu food are difficult to ignore. High in protein and low in calories, tofu also contains no cholesterol. Research has shown that people from Asian country have a much lower risk of suffering from heart disease due to their regular consumption of soy protein.

But the benefits of making a tofu recipe extend beyond the health benefits – which are numerous. In many cases tofu can be used as a substitute in any recipe that traditionally calls for meat. Suddenly a meat-based recipe becomes a tofu recipe. It’s no wonder that more and more people have begun to include tofu food as a part of their healthy lifestyle.

Tofu is nothing if not versatile; it can be served fried, stewed, raw, grilled, stir fried, in soups, or in filling or stuffing. But no matter what your taste in food, you will likely find a tofu recipe to suit you.

Fresh vegetable juice helps supply your body with readily available nutrition. It not only tastes great, but it helps you eat, and consumes more vegetables in a day than you normally would.

Green juices will feed your body with an abundance of vitamins, minerals and disease-fighting antioxidants. These fresh and nutrient-rich juices will also help to heal and restore your energy and youthfulness.

You may want to begin experimenting with some of the milder tasting greens first–like the leaf lettuces, spinach and beet greens. These veggies taste great when juiced with fresh carrots or apples.

Nutrition experts now claim that consuming plenty of green vegetables, particularly green leafy vegetables, will help to decrease the risk of heart disease, stroke and certain cancers. They are also said to be effective at lowering blood pressure, improving digestive health and guarding against cataracts and macular degeneration.

Drinking green juices and smoothies is one of the smartest things you can do to help revitalize your body and protect it from disease. Also, do remember to constantly changing the vegetables in your juice so that you get a broad spectrum of nutrition.

Anyway, drinking fresh vegetable juice is not a cure all. Fresh vegetable juice is simply part of a healthy lifestyle. You will benefit from fresh vegetable juice if you really enjoy it.