How to make Singapore Fried Noodles. This is a vegetarian version.
Part 1
Jan
4
Sinagpore Noodles with Shrimp Recipe from Wegmans’ Menu Magazine
Dec
9
Ingredients
Dressing
1-2 tsp fresh red chilli – ground with mortar and pestle. Can be long or small chilli depending on heat preference
1 tbsp belacan – roasted in foil for about 20 minutes
2-3 tbsp palm sugar – sweeten to taste
2 tbsp Shrimp paste – note this is not belacan- this paste comes in a jar and can be purchased from most Asian grocery stores. It has a viscous consistency
2 tbsp tamarind (reconstituted)
Juice from ½ a lemon
Nov
19
Ingredients
Mud crab, well washed and chopped into sections
2 brown onions, peeled and roughly chopped
8 red chillies
Belacan, thumb size piece
½ tbsp vinegar
6 tbsp oil
1 tbsp tomato paste
400ml tomato puree
4 tbsp light soy 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
Oct
15
A video recipe on how to make Singaporean Hainanese Chicken, a recipe from SBS Food Safari TV show.
Ingredients
Chicken
1 very fresh chicken (preferably free range)
1 tbsp Chinese rice wine
1 tbsp light soy sauce
6 slices fresh ginger
1 clove garlic, slightly bruised
2 shallots, chopped in a few pieces
1 tsp sesame oil
1 tbsp light soy sauce
½ tsp salt
Chicken Stock
Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs
3 pieces of ginger
2 shallots
Sep
15
Anthony Bourdain in Singapore 2003 for A Cook’s Tour with a tasting feast at various places.
Aug
22
Anthony Bourdain visits Singpapore Hawker Centers for great food and atmosphere.
Jul
27
Anthony Bourdain of No Reservations TV show visits Aurum Restaurant in Singapore.
May
9
A video recipe on how to make Singaporean Assam Fish from SBS Food Safari show. A tangy tamarind based sauce is sweetened with many shallots. It is the perfect match for thick cutlets of any oily fish such as mackerel, which is dusted in turmeric-laced flour, fried and added to the sauce.
Serves 4 as part of a meal accompanied by rice.
Ingredients
Rempah
10 eschallots
2 fresh red chillies
½ head garlic peeled
1½ cm knob of young ginger
½ tsp blachan
400-500g tail end of mackerel or other strong flavoured oily fish
1 stalk lemon grass, bruised with the back of a knife or cleaver
1½ tbsp tamarind pulp mixed with 500ml water, strained through sieve once reconstituted
2 tomatoes, peeled, seeded and quartered
2 large red chillies, split lengthwise in half and seeded
2 large green chillies, split lengthwise in half and seeded
Sugar, salt to taste
Apr
25
SBS Food Safari with Maeve O’Meara: Not only has Singapore transformed itself in the last 150 years from a fishing village to one of Asia’s most dynamic cities, it’s also a center for some of the best food in South East Asia. Settlers and traders from China, India and Malaysia have helped make the cuisine the unique mix it is today along with a strong determination from Singaporeans to eat very well. Food is the national obsession, a constant topic of conversation and for many, eating out is standard practice.
Singapore food part 1