Showing category "Singapore" (Show all posts)

Super Soft Pau Wrapper

Posted by Kroocrew on Wednesday, May 4, 2011, In : Singapore 


Knead it Pauerfully?

Many recipes for pau show a wonderfully easy filling recipe and flavours that you can drift on even as you imagine. The reality of coming to terms with the yeast wrapper brings you down to earth for many. It's probably something that many cooks aren't so familiar with and there's generally a jolting directive that some part of the timing or conditions or additions are critical. Enough to cast a doubt and for many there goes the confidence thinking that there will be a ton ...
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Grilled Stuffed Tofu Pok with Rojak Sauce

Posted by Kroocrew on Thursday, April 21, 2011, In : Singapore 




This dish is related to Tau Kwa Pau but "a distant relative".



Ingredients
  • Tofu pok (available in Asian grocers)
  • Beansprouts
  • Cucumber, cut into thin sticks, but not as thin as julienned.
  • *Rojak sauce
  • Toasted sesame seeds and granulated peanuts
  • Fresh lime juice

*Rojak Sauce: commercial "Rojak Sambal" works very well
Or
Dilute some har gou (虾膏, thick black almost solid prawn paste) with warm water or stock and add some minced chilli or chilli powder till desired heat level reached. The har gou paste ...
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Tau Kwa Pau Joo Chiat History

Posted by Kroocrew on Wednesday, April 20, 2011, In : Singapore 




Teowchew hawker Hay Lau Peng is the local inventor of the famous Tau Kwa Pau. In the early years, he came to Singapore and started selling Braised Duck and Prawn Fritters {Ngoh Hiong Guan Qiang} in Joo Chiat. The business in Joo Chiat kampong was bad, and after a day of selling, much food was still leftover. Therefore, he dug out the tofu filings from the Tau Kwa, and inserted the leftover Guang Qiang, prawn fritters, lean pork, shredded eggs, pig ears, cucumber shreds among 10 other ...
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Imitation Shark Fin Soup 碗仔翅

Posted by Kroocrew on Friday, January 14, 2011, In : Singapore 





Ingredients:
  • 2 Tbsp sesame oil
  • 1 spring onion/scallion finely chopped
  • 2.5 cm (1 in) ginger, peeled and finely chopped
  • 4 Chinese dried mushrooms, soaked in cold water for 30 minutes, drained and sliced
  • 2 tbsp Rice wine
  • 2.25 Litres (~2 ¼ quarts or 9 cups)  gourmet stock
  • 240 gm (8 oz.) boned chicken breast, shredded
  • 240 gm (8 oz) small shrimps, peeled
  • 1 ½ Tbsp. soy sauce
  • 1 ½ Tbsp cornstarch, blended with 1 tbsp chicken stock
  • A dash of black vinegar or brandy (optional)
  • 150g imitation shark fin


Method:

  1. Pr...

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Sauteed Cauliflower

Posted by Kroocrew on Monday, January 10, 2011, In : Singapore 




Ingredients:
  •  2 tablespoons butter or margarine
  •  2 tablespoons salad oil
  •  5 cloves of garlic
  •  1 head cauliflower, broken into florets
  •  1 teaspoon salt
  •  5 cm (2 in) ginger peeled
  •  Chopped chives for garnish
  • salt
Method:
  1. The florets should be separated and  steamed the day before preparation. This allows for just the right consistency of the cauliflower for processing.
  2. Make a ground paste of the garlic and ginger
  3. Melt the butter and salad oil in a medium-size skillet.
  4. Mix in the garlic  ginger paste , saut...

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Jackfruit Seed Curry 菠萝蜜种子库里

Posted by Kroocrew on Sunday, January 9, 2011, In : Singapore 


This very old and auspicious Jackfruit tree is growing in the precinct of the ancient city of Ayutthaya(?) or Sukhothai(?).
The fruit is seasonal and is often seen as  extremely large and heavy pendulous, armoured  fruit pods attached often to the trunk of the tree by a pliable stem.


Jackfruit seeds like many other edible seeds are a good resource of various nutrients, elements and like others contains ant-oxidants and other panaceac goodies which will prevent ingrown toe gristle to infected t...
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Itek Tim (Singaporean Sour Duck Soup)

Posted by Kroocrew on Monday, December 20, 2010, In : Singapore 


An area in a Chinatown in London with all the ingredients for Itek Tim



It's a Peranakan soup dish that is quite well known in Singapore,. It's really a nice salty, sour, flavourful soup, and like most Chinese soups, it's not difficult to make at all. Note: If you don't have duck stock handy, just use one whole fresh duck and simmer it with the pork bones and sour plums to make the soup,




Ingredients:
  • Duck stock (or whole duck to make the stock) 2.5 litres (2 quarts)
  • Shao Xing Wine
  • Pork bones,
  • So...

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Sambal Belachan

Posted by Kroocrew on Wednesday, November 17, 2010, In : Singapore 


© Spice World All Rights reserved. Used with kind permission.

Sambal Belachan is identical to Sambol Trassi. The name differences are due to nationality. The origin is undoubtedly the same. There are variations but these are almost certainly due to a cooks preference or "Chinese whispers" in the multiple transcriptions and copies that are inevitable.




Ingredients:
  • 20 red chillies
  • 10 bird eye chilli
  • 5 shallots
  • 5 cloves garlic
  • 1 Dessert spoon belachan, toasted
  • 1 tsp salt
  • 1 tsp sugar
  • juice from 4 local...

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Fried Rice Menu Selection

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 




Fried Rice offers a variation on steamed rice. In Asia if the choice was between the two people would unhesitatingly choose the steamed rice. As I mentioned it's a variation and almost another dish in peoples minds not an alternative. It's reported as being a very ancient creation but the estimate of age is not reliable.

Fried rice can be bland and this usually stems from lack of savoury ingredients such as the onions, carrot and celery. If these are all added or some then the fried rice dish ...

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Lap Cheong Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 






 

This dish is a true winner with children and not only

Ingredients:

  • 6 Cloves Garlic, minced (or as many as you like)
  • 1/4 Large Red Onion, diced
  • 2 Scallions, sliced diagonally, 1 cm (1/2 in) wide
  • 2 Small Carrots, peeled and sliced thinly on the diagonal
  • 1 Chicken Breast, boneless, skinless, diced into small cubes
  • 500 gm (1 lb) Package Lap Cheong or make your own. Recipe in collection.
  • 4 Tablespoons Fish Sauce
  • 1 Tablespoon White Sugar
  • 1/4 Teaspoon Turmeric Powder
  • 2 Teaspoons Paprika
  • 2 Tablespoons Dark Soy...

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Singapore-Style Chicken Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 






Ingredients:
  • 3 tablespoon(s) canola oil
  • 1 large onion, diced
  • 1 package(s) (6-ounce) sliced Canadian bacon, diced
  • 1 bunch(es) (1-pound) bok choy, stems and leaves chopped
  • 1 large red bell pepper, diced
  • 2 teaspoon(s) finely chopped, peeled fresh ginger
  • 3 clove(s) garlic, minced
  • 8 ounce(s) skinless, boneless chicken, cut into bite-size pieces
  • 3 large eggs, lightly beaten
  • 1 1/2 teaspoon(s) Madras curry powder
  • 4 cup(s) cooked brown basmati rice, cold
  • 2 tablespoon(s)  soy sauce
 
Method:
  1. Heat 2 teaspoons of the...

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Shrimp Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 






 Ingredients:
  • 4 cups cold cooked rice
  • 4 ounces frozen uncooked shrimp, unshelled
  • 4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
  • 2 eggs (more if desired)
  • 1/2 cup green peas
  • 1 medium onion
  • 1 green onion
  • Seasonings (Add according to directions or to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon Oyster Sauce
  • 1 teaspoon salt
  • pepper
  • cornstarch (corn flour) mixed with water

  • Oil for stir-frying
 
 
Method:
  1. Prepare vegetables and meat - remove the tiny legs from the shrimp, shell removal redu...

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Beef Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 





Ingredients:
  • 2 Tbs. soy sauce
  • 1/2 tsp. sugar
  • 1 Tbs. vegetable oil
  • 2 eggs, well beaten
  • 1/2 lb. ground beef
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 scallion, chopped
  • 1 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • 2 cups cooked rice, cold
 
 
Method:

  1. Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.
  2. Heat oil in a wok over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl a...

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Sun Ya Fried Rice

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 






 Ingredients:
  • 4 tablespoons oil
  • 2 eggs, beaten with 1/2 teaspoon salt
  • 1/2 cup fresh shrimp, shelled, deveined, and washed
  • 1 1/2 teaspoons sherry
  • 4 cups cold cooked rice
  • 1/2 teaspoon salt
  • 1/2 cup cooked chicken, diced
  • 1/4 cup roast pork*
  • 2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
  • 2 tablespoons chicken stock
  • 2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water
 
Method:
  1. Heat 1 tablespoon of oil in wok. When very ...

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Spicy Singapore Fried Rice 新加坡炒飯

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 




This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently.




Ingredients:
  • 1 cup long grained rice (Will yield about 2 cups approx. cooked)
  • 2 cloves of garlic – chopped fine
  • 1/2 onion chopped
  • 8 -10 Whole Dry Red Chillies
  • 1 teaspoon freshly ground black peppercorn
  • 1 teaspoon very thinly sliced ginger
  • 4 tablespoons oil ...

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Singapore Hawker BBQ Stingray

Posted by Kroocrew on Friday, May 7, 2010, In : Singapore 


CC license




Ingredients
  • 750 gm - 1 Kg (~1½-2 lb) whole Stingray or Pomfret fish cleaned
  • 1½ tsp palm sugar or dark brown sugar
  • salt
  • juice of 1 lemon
  • 2 tbsp vegetable oil
  • 1 tbsp tamarind paste
  • 240 ml (1 cup) warm water
  • a large piece of banana leaf [Substitute: aluminium foil]
  • 2-4 toothpicks, soaked in water
  • 3-4 fresh kalamansi limes, cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
  • 1 onion, sliced, for garnish [optional]
  • A few sprigs fresh coriander leaves [cilantro], for garnish [optio...

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Glazed Ham Slices

Posted by Kroocrew on Sunday, April 18, 2010, In : Singapore 



Ingredients:
  • 300 gm (2/3 lb) precooked Chinese ham, cut into 24 slices, 8 cm (~3 in) wide
  • 110 gm (~4 oz) red dates
  • 1/2 loaf white bread, not sliced
  • Ingredients
  • 6 tablespoons rock sugar or granulated sugar
  • 2 tablespoons cooking wine or sherry or fermented rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Method:
  1. Layer the sliced ham in a medium size bowl, pack tightly.
  2. Spread the dates on top of the slices of ham.
  3. Add the sugar and the wine and steam for 2 hours.
  4. Remove the bowl of slices ham and pl...

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Red Coconut Curry Squid

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 


CC license



Ingredients:

  • 4 cloves garlic
  • 1 red onion
  • some dried chillies - soaked
  • 1/2 tea spoon tumeric (or powder)
  • 2 tablespoon ketumbar (coriander) powder
  • 1 teaspoon jintan puteh (cumin) powder
  • 1 kg sotong(squid) - cleaned and cut into edible sized pieces
  • Thumb size piece galangal
  • 2 lemon grass - white/mauve part cut into 2 cm (~1in) sections
  • salt to taste
  • msg (optional)
  • several lime leaves
  • 500 ml coconut milk

Method:

  1. Soak some dried chillies in warm water for 30 minutes.
  2. In a mortar pound the drained chillies into...

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Chut Bee Png / You fan 糯米饭

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



For the experienced cook. No measures given.

This dish is a modified fried rice with the lot. It's one of the most basic peasant foods of south eastern China and a child's favourite. The mixture of  sweet, savoury, aromatic and fat are elements that satisfy an appetite quickly. Any two recipes for this dish vary considerably and basically anything maybe added. It's full of saturated fats!

This is an Hokkien interpretation and is very much a thrown together exercise typical of Hokkien food. The ...
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Kiam Chye Aar (Duck Soup with Preserved Mustard Greens)

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 

CC license

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.

For the experienced cook. No measures given.

This is an extremely rare English interpretation of this recipe . It's worthwhile persisting with and I will monitor and update with specific amounts of ingredients if they are published. It's on my watchlist

I have never been lucky enough to enjoy this dish but have had the Khmer i...
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Ngoh Hiang (Hokkien Fried-meat Roll)

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



CC license



Ingredients:

  • Bean curd sheet(the oiled foldable type). You can also make your own here
  • 300 gm minced pork
  • 200 gm miced prawn mixed with a little sugar
  • 1 egg
  • 100 gm water chestnuts
  • ½ a large onion
  • 1 ½ Tbsp Cornflour
  • ¼ tsp Pepper
  • ½ tsp salt (or less)
  • ½  tsp light soy sauce
  • 2 tsp 5 Spice
  • 1 Tbsp oil.
Method:

  1. Cut bean curd skin into squares.
  2. Place ingredients in a big bowl and mix till sticky, squeezing as you go along to make it crunchy.  Roll like the usual spring roll.
  3. Seal by sticking the bean curd she...

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Mee Rebus

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 



CC license


Ingredients:

Thick yellow noodles (oiled noodles)
Bean sprouts
Beef finely sliced
Prawns, shelled and keep the shells
Sweet potato flour (or other starch flour for thickening)
Sweet potatoes (or potatoes)
Coconut milk
Eggs
Tofu
Shallots, finely sliced
Sour lime(or lime juice)
Dark soya sauce (optional)
Green chillie, sliced (optional)
Shrimp fry (baby shrimp)



Rempah:

Garlic
Dried chillie
Onion
Turmeric
Shallots
Galangal
Belacan(shrimp paste)
Coriander powder
Bean-paste (taocheo)
Ground black pepper



Method: (Rempah)...
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Sambal Terong (Aubergine Relish)

Posted by Kroocrew on Wednesday, February 10, 2010, In : Singapore 

CC license


Ingredients:

  • 2 small Aubergines
  • 1 large Spanish onion
  • 4 Cloves garlic
  • 1 Tbsp Vegetable oil
  • 2 tsp Chilli powder
  • 1 slice Belacan ( Terasi or shrimp paste)
  • 1 tsp Brown sugar
  • 2 large Tomatoes


Method:

  1. Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.
  2. Cut up the tomatoes and remove the seeds.
  3. Crush the shrimp paste and garlic together.
  4. Slice the onion thinly, and fry until slightly brown.
  5. Add the garlic and shrimp paste, the sugar and the chilllie powder.
  6. Pu...

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Steamed Fish in Ginger Sauce (姜蒸鱼酱油)

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 

CC license


Ingredients:

  • 300g fresh wan-yu or water fish fillet
  • 2 stalks spring onion

Ingredients for Ginger Sauce
  • 2 tbsp vegetable oil
  • 100g fresh ginger
  • 50ml water
  • 1 tsp water
  • 1 tsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp cornflour water (for thickening)
  • 1 tbsp fried garlic oil
  • 1 tbsp coriander leaves
  • 1 tbsp spring onion (shredded)
  • dash of sesame oil
  • dash of chicken granules


Method:

Ginger Sauce:
  1. Using a food processor, process the fresh ginger and water till very fine texture
  2. Pour into a wok then add in the rest of...

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Singaporean Century Egg and Minced Pork Congee (新加坡世纪蛋和肉碎粥)

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 

CC license



Ingredients:
  • 4 black century eggs (shelled & cut into 6 sections)
  • 250g pork (diced & seasoned with 1/4 tsp salt)
  • 350g rice
  • 3 litres water
  • salt to taste
  • 2 tbsp sesame oil
  • toasted peanuts (optional)
  • ginger (shredded)
  • green onion (shredded)
  • dash of pepper

Method:
  1. Wash and clean rice then drain
  2. Boil rice in pot with water for 1 1/2 hours to obtain broth
  3. Remember to stir constantly so the rice won't stick to pot
  4. Add in pork and eggs
  5. Cook till pork changes color
  6. Lower heat
  7. Add in salt (to taste) and sesame oil
  8. Stir...

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Pickled Green Mango

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 


Ingredients:

  • 500g green mango (peeled & sliced 1/2 cm thick)
  • 1 1/2 tbsp salt
  • 4 Whole chillies (Optional)

Ingredients for Sugar Syrup
  • 1 cup water
  • 250g sugar


Method:

  1. In a large bowl, combine the unripe mango and salt
  2. Let marinate for at least 1 hour, stirring occasionally till liquid is drawn out and mango becomes limp
  3. Wash marinated mango with boiling water
  4. Drain using a colander
  5. Leave mango to dry for about 30 mins to 1 hour
  6. Using a pot, bring sugar and water to boil
  7. Stir to dissolve all sugar
  8. Take off hea...

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Spare Ribs in Black Bean Sauce

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 

CC license


Ingredients:

  • 1 kg meaty spare ribs
  • 1 large onion (chopped)
  • 1 green capsicum (chopped)
  • 5 cloves garlic (chopped fine)
  • 2 tbsp ginger (chopped fine)
  • 2 tbsp salted black beans (chopped)
  • 1 fresh red chilli (chopped fine)
  • 1/4 cup light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp brown sugar
  • 1 1/2 cups water
  • 2 tbsp vegetable oil


Method:

  1. Cut the ribs into 4 cm pieces, place them in an ovenproof dish
  2. Sprinkle black beans, garlic, ginger and chilli
  3. Add light and dark soy sauce, sugar and water
  4. Cover dish in aluminium foil...

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Singapore Chillie Crab

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 






Ingredients:

  • Mud crab ( 800 gm to 1kg), well washed and chopped into sections. Shell fractured in larger areas
  • 2 brown onions, peeled and chopped
  • 8 Jalapeno red chillies
  • Belacan, thumb size piece
  • ½ tbsp vinegar
  • 90 ml (6 tbsp) oil
  • 1 tbsp tomato paste
  • 400ml tomato puree
  • 60 ml (4 tbsp) light soy sauce
  • 120 ml (1/2 cup) tomato sauce
  • ½ tsp salt
  • 4 tbsp sugar
  • Water
  • ¼ tsp corn or potato starch, mixed in ½ cup of water
  • 1 egg
  • Coriander leaves, to garnish

 
Method:

  1. Blend onions and chillies in a food ...

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Mee Siam and Sambal

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 







Ingredients :

  • Water for scalding vermicelli
  • 1 pkt coarse rice vermicelli (or subst, Angelhair pasta)
  • 250 gm Beansprouts
  • 100 gm Chinese chives
  • 500 gm Small prawns
  • 2 cup Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm)
  • 5 tbl Oil
  • 1 lrg Onion, sliced
  • 250 ml Water
  • 2 tbl Tamarind powder
  • 4 Hardboiled eggs, sliced

REMPAH
  • 5 tbl Dried prawns (pounded separately)
  • 5 lrg Onions
  • 4 Cloves garlic
  • 6 Candlenuts (or subst, Macadamia nuts)
  • 20 Dried chillies
  • 2tbl Belacan (prawn paste)
  • 1 tsp Sugar
  • 1 tsp Salt

GRAVY
  • 2 lt Wa...

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Singapore Chicken Laksa

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 


CC license



Ingredients :

  • 1 jar Laksa Paste John West Singapore ( other commercial pastes may be just as suitable)
  • 3 tsp brown sugar
  • 600 ml (2 1/2 cup) water
  • 500 gm ( 1 lb) sliced boneless chicken, (see Note)
  • 360 ml (1 1/2 cup) coconut cream
  • 250 gm (8 oz) rice noodles prepared according to directions
Garnishes and condiments:
  • Blanched snowpeas
  •  bean sprouts
  •  deep-fried beancurd
  •  fish balls
  •  fresh mint
  •  coriander
  •  sliced cucumber
  •  lime
Method :

  1. Place Laksa Paste and brown sugar into a medium saucepan. Add water and chic...

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Satay Ayam (Chicken satay)

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 




CC license
(Indonesian chicken skewers with peanut sauce)
Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle.

Ingredients:

Chicken thighs, boneless, skinless, cut into long strips  1 pound
Galangal or ginger, minced  2 teaspoons
Brown sugar  2 teaspoons
Soy sauce  1 tablespoon
Coco...
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Curry Laksa Seafood Soup

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 

CC license



Ingredients:     

  • 1 tablespoon of dried shrimps   
  • 1 stalk of finely chopped and crushed lemon grass    
  • 2 quartered ripe tomatoes   
  • 2 tablespoons of fish sauce   
  • 5 quartered fried bean curd   
  • 4 laksa curry leaves    
  • 720 ml (3 cups) of seafood - prawns, fish, shellfish etc   
  • 500 ml (2 cups) of chicken stock   
  • 1 teaspoon of salt   
  • 1 can of coconut milk   
  • thick rice noodle   
Rempah* (flavour base)   
  • 2 thinly sliced Shallots   
  • 2 tablespoons Candle nuts   
  • 2 teaspoons Garlic   
  • 1 tea...

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Singapore Peppery Crab

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



CC license



Ingredients:    

  • 1 kg (2 1/4 lb) Crab (one large or 2 or 3 smaller)   
  • 3 tablespoons of white pepper   
  • 1 teaspoons of coriander seeds   
  • 1 tablespoons of crushed garlic   
  • 2 sprigs of spring onions thinly sliced   
  • 1/2 tablespoons of corn flour   
  • Vegetable oil for cooking   
  • 240 ml (1 cup) of water   
  • Seasoning   
  • 1 tspn of dark soy sauce   
  • 1 tablespoons of light soy sauce   
  • 1/2 teaspoons of sesame oil   


Directions:

  1. Place the white pepper and coriander seeds in a blender or mortar and p...

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Singaporean Lamb Curry

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 


CC license



Ingredients:     

1 kg (2 lb)of lean lamb cubes   
300g (10 oz)carrots, cubed   
300g (10 oz)onions, quartered   
Chopped Coriander for garnish   
some curry leaves   
45 ml (3 tablespoons) curry powder   
30 ml (2 tablespoon) coriander powder   
200ml (1 cup) coconut milk   
400ml (1 3/4 cup) hot water   
1 hot chilli chopped   
Dash of oil   
Pinch of salt

   
Directions:

In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until golden
Add the onions lamb pi...
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Garlic Chicken

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



CC license



Ingredients:     

1.5 kg (3 1/4 lb) Chicken pieces   
1 Garlic head, chopped   
2 small dried hot red peppers   
180 ml (3/4 cup) distilled white vinegar   
45ml (3 tbsn) peanut oil   
45 ml (3 tbsn) honey   
60 ml (1/4 cup) soy sauce   
    
    
Method:

Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.

Add remaining ingredients and cook over medium high heat until chicken
is done and sauce has reduced a bit but don't let it burn o...
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Fish Mousse Steamed in Banana Leaves

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 


CC license



Ingredients :

FOR THE SPICE MIXTURE

1 tsp Turmeric powder
10 Dried Thai chilies, seeded
4 Fresh Thai chilies, seeded
1 piece galangal, (thumb-size)
5 Candlenuts
1 tbl Shrimp paste
1 tbl Lime juice

FOR THE FISH

125 gm (1/4 lb) Sea bass fillets
2 Onions, grated
2 large Eggs
120 ml (1/2 cup) Coconut milk
1 tbl Sugar
2 tsp Salt
4 Lime leaves, thinly sliced
20 pieces banana leaf, 13 x 18 cms (5-by-7-inch)

Method
1. For the spice mixture, combine the ingredients in a food processor and process until smooth or pou...
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Char Kway Teow 星州炒貴刁

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



CC license
(Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread.. Other spellings: chow kueh teow,char koay teow, char kuay teow.
3 to 4 servings



Ingredients:

Oil -- 1/4 cup
Garlic, minced -- 2-3 cloves
Sambal oelek (chile paste) -- 1-2 tablespoons
Chinese sausages, sliced into rounds -- 1-2
Shrimp, peeled a...
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Calamari with Asian Spinach

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 

CC license


Ingredients :

  • 30 ml (2 tbsp) olive oil
  • 1 medium    red onion finely diced
  • 3 garlic cloves minced
  • 3 medium    tomatoes diced
  • 30 ml (2 tbsp) dark soy sauce
  • 1 tsp grated fresh ginger
  • 6 dashes hot sauce
  • 500 gm (1 lb) fresh or frozen spinach thawed
  •  
  • 750 gm (1 1/2 lb) cleaned calamari - (abt 24 pieces)
  • Juice of 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp freshly-ground black pepper
  • 30 ml (2 tbsp) sesame oil


Method :

To prepare the Spinach:
  1. In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes.
  2. Add tomato...

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Bak Ku Teh (Pork Rib Tea Soup)

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



CC license



Ingredients :


500 gm (1lb) Pork back ribs, chopped into 2-inch lengths
2 Cloves garlic, crushed
1500 ml (6 cups) Water
1 stick cinnamon
3 whole star anise
1 tsp Whole white peppercorns
1 1/2 tsp Sugar
3 tsp Salt
45 ml (3 tbsp) Dark soy sauce, or to taste

Garnishes
2 tbsp Crisp Fried Shallot Flakes
Soy sauce and thinly sliced red chiles for dipping
2 Chinese crullers, sliced (Optional)
Steamed white rice


Method :
 

Although most Asian lunches and dinners include a soup, there are certain soups which are serv...
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Singaporean Smoked Spicy Chicken

Posted by Kroocrew on Wednesday, October 21, 2009, In : Singapore 


 
Ingredients:
     
  • 1 large chicken   
  • 1/2 teaspoon of salt   
  • 2 teaspoons of white wine   
  • 1 teaspoon of sesame oil 

 

Spicy sauce   
  • 1 star aniseed   
  • 1/2 teaspoon of crushed peppercorns   
  • 1/2 teaspoons of cloves   
  • 1 piece cinnamon stick   
  • 1 cardamon   
  • 1/4 dried tangerine peel   
  • 5 cups water   
  • 2 tbsp sugar 

 

Smoking ingredients   
  • 1/2 cup Jasmine tea leaves   
  • 1/2 cup  brown sugar   
  • 1/2 cup cooked rice


Method:


  1. Wash chicken and remove its legs. Rub chicken cavity and skin with salt and w...

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Hainan Chicken

Posted by Kroocrew on Friday, October 2, 2009, In : Singapore 






Ingredients:

•    1 chicken (cleaned)
•    1/4 brown onion
•    2 cloves garlic (crushed)
•    3 cm piece ginger (smashed & bruised)
•    2 tbsp sesame oil
•    2 tbsp light soya sauce
•    bunch of coriander leaves
•    chopped spring onions
•    1 tbsp vegetable oil
•    4 cups long grain rice (washed & drained)
•    salt & white pepper to taste
•    cucumber (sliced)
•    tomatoes (sliced)
•    1 head iceberg lettuce (shredded)


Chilli Ginger Sauce:

•    6 fresh chillies (ch...

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Braised Chillie Pork Knuckles.

Posted by Kroocrew on Thursday, September 24, 2009, In : Singapore 


 




CC license

..


Serves 4

Ingredients A:
1 pig knuckles, chopped into bite sizes
1 tablespoon of dark/ thick soy sauce
3 tablespoons of light soy sauce
4 tablespoons of sugar
1 tablespoon of white vinegar

4 eggs, hard boiled

Ingredients B:
5 thin slices of ginger
20 dried chillies, deseed some to reduce spiciness to your desired taste
8 - 10 cloves of garlic, skinned or with skin intact
1 star anise

2 tablespoons of cooking oil

Ingredients C:
3 tablespoons of oyster sauce
1 teaspoon of sesame oil
2 tablespoons of pl...

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Durian Ice Cream

Posted by Kroocrew on Sunday, August 16, 2009, In : Singapore 







Ingredients: 

  • 4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste  
  • 2 large egg yolks  
  • 3 tablespoons granulated sugar, or to taste  
  • 1 teaspoon vanilla essence  
  • 1 cup light cream  
  • 1 cup whole milk  
 
Method::  
  1. Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use.  
  2. In ...

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  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

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