ginger shallot soy BBQ sauce

ingredients

  • 1 kg chicken wings
  • 1/4 cup soy sauce
  • 1/2 tsp salt
  • 2 tsp light brown sugarr
  • 3 tbsp fresh ginger root, grated
  • 6 garlic cloves, minced
  • 1 tsp paprika/red capsicum
  • 3-4 shallots, minced
  • 1 tsp pepper

steps

  1. mix all ingredients until thorough
  2. marinate refrigerated >= 4 hrs to overnight
  3. grill at low heat (or BBQ) until golden brown

ngoh hiang (five spice fritter)

ingredients

  • 1 packet bean curd skin
  • 500g minced pork belly (fatty)
  • 500 g fresh shrimps, minced
  • 400 g chestnuts (or jicama)
  • 1 egg
  • 6 garlic
  • 6 shallots

seasoning

  • 1 tsp light soy sauce
  • 1 tsp salt
  • 2 tsp white pepper
  • 50 g flour
  • 1 tsp five spice powder

step

  1. mix all ingredients and seasoning together and marinate, >= 1 hr
  2. place 3 tbsp filling in lower half of bean curd skin (soaked first)
  3. roll it in and seal edges with egg yolk/washes (egg wash is mixture of egg, water, milk, cream and salt)
  4. optional step: steam >= 10 min, cut into smaller pieces, coat with flour and proceed to deep fry
  5. deep fry until ngoh hiang turns golden brown
  6. drain excess oil and paper towel
  7. serve

deep fried anchovies (ikan bilis)

ingredients

  • dried anchovies
  • cooking oil

steps

  1. heat thick bottomed saucepan with 4-5 cm cooking oil, 5 to 10 min
  2. test oil by adding few anchovies into the oil. anchovies should float up within second.
  3. drop in only a handful of anchovies to fry each time.
  4. when anchovies sizzle, stir and pick the rest up to test, approx 4-5 min.
  5. drain fried anchovies.

DIY chee cheung fun (rice noodle)

ingredients

  • 354 ml rice flour
  • 3 tbsp tapioca starch
  • 2 tbsp wheat starch
  • 1/2 tsp salt
  • 2 tbsp canola oil (and extra for greasing pan)
  • 354 ml lukewarm water
  • 236 ml boiling water

steps

  1. combine rice flour, tapioca, and wheat starch, and salt in mixing bowl
  2. add canola oil and lukewarm water
  3. whisk until smooth
  4. whisk in boiling water
  5. set aside and allow the batter to rest, 45 min
  6. use aluminium square cakepan for steaming rice noodle
  7. add batter to abiout 1/8 in thickness to prewarmed greased pan
  8. swirl around to coat evenly and steam, 3 min until noodle bubble up

Traditional white bread

Tradtional white bread should be soft and once toasted, good candidate for butter and kaya. This setup will complement with soft-boiled egg (softer than poached egg). Such setup is best for typical Singaporean breakfast.

Ingredients

  • 2 packages of 0.25 oz active dry yeast
  • 3 tbsp white sugar
  • 2 1/2 cups warm water (45oC)
  • 3 tbsp margarine/butter
  • 1 tsp salt (or to taste)
  • 6 1/2 cups bread flour

steps

  1. in large bowl, dissolve yeast and sugar in warm water
  2. stir in margarine/butter, 2 cups flour
  3. stir in remaining flour gradually
  4. when dough has pulled together, turn it out onto lightly floured surface
  5. knead dough until smooth and elastic, 8 min
  6. lightly oil large bowl, place in and turn to coat with oil
  7. cover with damp cloth and rest in warm place until doubled in volume, 1 hr
  8. dflate the dough and turn it out onto lightly floured surface
  9. divide dough into two equal pieces and form into loaves
  10. place them in lightly greased loaf pans
  11. cover loaves with damp cloth and let rise until double in volume, approx 40 min
  12. preheat oven to 220oC
  13. bake at 190oC, 30 min until the top is golden brown and the bottom of the loaf sounds hollow when tapped

Aglio et olio spaghetti

ingredients

  • salt to taste
  • 1 tsp salt (for sauce)
  • 450 g spaghetti
  • 3 cloves garlic,minced
  • 1/2 cup extra virgin oil
  • pinch of red pepper flakes
  • 2 tbsp chopped flat-leaf parsley
  • 1/2 lemon zested (optional)
  • Freshly grated parmigiano-Reggiano (optional)

steps

  1. cook pasta, approx 8 min in salted water
  2. in large bowl, combine garlic, olive oil, 1 tsp salt, and red pepper flakes.
  3. warm over low heat, stir intermitently until garlic softens, 8 min
  4. drain pasta
  5. reserve 1/4 cup cooking water
  6. add pasta and water to garlic mixture
  7. mix well
  8. add parsley and lemon zest
  9. adjust seasoning to taste
  10. transfer to a large bowl
  11. serve with grated cheese (optional)

Chicken rice

pouched chicken

ingredients

  • 6 litres water
  • 1.8 kg whole chicken
  • 200 g young ginger, sliced
  • 150 g spring onion

base seasoning

  • 150 g chicken stock
  • 45 g sugar

method to prepare chicken

  1. heat water in deep pot until simmer
  2. add all ingredients except chicken
  3. add base seasoning
  4. next submerge whole chicken
  5. lower the flame and pouch 45 in
  6. soak chicken in cold water, 15 min
  7. cut chicken
  8. set aside

chicken rice

ingredients

  • 900 ml water
  • 375 g rice
  • 375 g brown rice
  • 150 g pandan leaves
  • 75 g shallots, finely blended
  • 75 g garlic, finely blended
  • 75 g young ginger, sliced
  • 75 g blue ring ginger, sliced (optional)
  • 30 g canola oil
  • 10 g sesame oil (optional)

base seasoning

  • 40g chicken stock
  • 15 g sugar

steps

  1. heat wok with oil, add young ginger & blue ginger
  2. saute until golden brown
  3. add garlic and shallot and continue saute until fragrant
  4. add pandan leaves and water
  5. add chicken stock into the wok after water simmers
  6. add sugar and whisk until dissolved
  7. heat until broth simmer and pour the broth into rice coker and cook rice for 45 min
  8. serve hot with chicken

Laksa Singapore

-ingredients

broth

  • 700 ml chicken stock
  • 100 ml water
  • 100 g ikan bilis (anchovies)
  • 4 tbsp veggie oil
  • 1 litre coconut milk
  • fish sauce
  • sugar
  • salt

rempah/spice

  • 8 shallots, chopped
  • 12 large dried red chilies soaked in lukewarm water, 1 hr
  • 200 g dried shrimp (hae bee) soaked in lukewarm water, 4 hrs
  • 2 stalks lemongrass, sliced
  • 12 candlenuts
  • 2 tsp shrimp paste (belacan), roasted
  • 5 cm piece fresh turmeric, peeled
  • 10 cloves of garlic, crushed
  • 2 tsp ground anise star
  • 1 tbsp coriander seed
  • 4 tbsp veggie oil

ingredients to serve (all cooked and ready to eat)

  • 300 g cooked thick rice noodle (bee hoon)
  • tiger prawns, cooked
  • 12 pieces perforated bean curd (tau pok)
  • pan-fried Chinese fish cakes, sliced
  • 2 eggs, hard boiled & halved
  • 1 cup bean sprouts
  • 1/4 cup fresh laksa leaves (Vietnamese mint or daun kesom)
  • sambal belacan (see below)

-method (to prepare laksa broth)

  1. boil chicken stock and water in large pot
  2. add anchovies and simmer for 1 hr on medium heat
  3. reduce heat to simmer
  4. pound all rempah ingredients in mortar into smooth paste
  5. heat 4 tbsp veggie oil in a pan over medium heat and saute the rempah paste, 5 – 10 min until fragrant and dark brown
  6. mix in rempah and coconut milk to the pot of broth
  7. turn heat up to boil
  8. season broth with fish sauce, sugar and salt

Sambal belacan

-ingredients

  • 10 g dried shrimp paste (belacan)
  • 4 chilli padi
  • 4 red chillies
  • 2 calamansi (Kafir lime)
  • 1 tsp sugar
  • 1/4 tsp salt

-method

  1. Saute shrimp paste on dry pan until fragrant
  2. In a mortar, pound chillies and shrimp paste until homogenous
  3. add calamansi lime juice to the paste
  4. add sugar and salt to taste
  5. store the sambal belacan in a container

Procedure to serve laksa
-steps

  1. apportion and add all ‘ingredients to serve except curry leaves” to a serving bowl
  2. “Rinse or run through” the above ingredient with laksa broth several times.This will slow cook the ingredients.
  3. add in the laksa broth, sambal belacan (according to your spiciness level), and curry leaves.
  4. Serve hot.

Alternative ingredients to enhance flavour and texture

  • cooked blood cockle, shelled

Pickled red ginger method

ingredients and method

  1. shred 230 g fresh young and peeled ginger root into strands; place them into bowl, spinkle 1 1/2 tsp salt, stir to coat and stand for 30 min. Next, transfer to a clean jar.
  2. In a saucepan,stir in 1 cup of rice vinegar and 1/3 cup of sugar until latter is dissolved. Bring to simmer and pour the boiling liquid over the ginger root shreds in the jar.
  3. Allow the mix to cool and then cap and store in fridge > 1 week to age. The liquid will change to pinkish in colour.
  4. Ready to serve.

DIY Yu Sheng (Chinese Prosperity Toss)

-ingredients

  • 100 g white radish, shredded
  • 100 g carrot, shredded
  • 100 g unripe mango, shredded
  • 75 g pickled papaya, shredded
  • 50 g spring onions, shredded
  • 1 red chilli, shredded
  • 6 pickled leeks, shredded
  • 100 g pomelo wedges, peeled & separated the sacs
  • 4 kaffir lime leaves, finely shredded
  • 20 g young ginger, finely shredded
  • 1 pair yao char kwai (cruller), sliced thinly and deep dried til crispy
  • 100 g sweet potatoes, finely shredded
  • 50 g toasted sesame seeds
  • 70 g roasted peanut, pounded

-sauce ingredients

  • 300 g plum sauce
  • 1 tbsp lime juide
  • 3 tbsp honey
  • 1 tbsp sesame paste
  • 1 tsp sesame oil
  • 1/2 tsp salt to taste
  • 10 g Chinese five spice powder (in red packet)

-method

  1. deep fry shredded sweet potatoes in hot oil until crispy. Remove from oil & drain well.
  2. combine the sauce ingredients in a small saucepan. Bring to a to a low simmer. leave aside to cook completely.
  3. arrange the shredded ingredients attractively on a big round platter.
  4. to serve, pour the sauce over the yu sheng and sprinkle with five spices powder. Add a sprinkle of sesame seeds and roasted peanuts.

other subtitute ingredients

  • seng kuang (chinese turnip)
  • grapefruit (substitutes pomelo)
  • pickled red ginger (recipe)
  • chinese pear
  • water chestnut