Archive for the ‘Singaporean’ Category

* Mee Siam

Posted on February 16th, 2014 by Linda. Filed under Cooking Method, Course, Cuisine, Entree, Ingredients, Malaysian, Rice vermicelli, Singaporean, Stir Fry.

Another satisfying noodle dish from Malaysia. Originating from the northern states, closer to the Thai border.  Spicy, tangy and full of shrimp flavors. The Malaysian version is a dry noodle, unlike the Singaporean ones.

Chef’s tip: You can make a whole jar of the spice paste (reserve it when it finish the first saute) and just scoop them out whenever you need to make the dish.

10 oz rice vermicelli (soak until soft then boil for 2 minutes)
3 cups water for stock
16 oz shrimp, shelled, save shells and heads for stock
12 oz firm tofu, slice thin

Spice Paste:
8 dried chilies, deseeded, reconstituted
6 shallots
3 cloves garlic
2 tablespoons dried shrimp (soaked, drained)
2 Tablespoons belachan

1/4 cup tamarind juice
1 Tablespoon sugar
1 Tablespoon kosher salt
1 cup stock

1 Tablespoon oil
2 cloves garlic, minced
2 Tablespoons fermented bean paste
1 1/2 cups stock

2 cups bean sprouts
8 oz Chinese chives
3 hardboiled eggs
1 cup cilantro leaves
2 limes – cut into 8 wedges

Soak rice vermicelli in hot boiling water for about 15 mins, until soft. Run cold water through it to prevent sticking.  Drain.  Set aside.  Make a stock with the shrimp shells and heads.  Strain and set aside.

In  a food processor, blend chilies, shallots, garlic, dried shrimp, and belachan together.  In a saute pan/wok, add oil, fry the spice paste till fragrant.  Add tamarind, salt and sugar.  Add stock.  Fry till frarant.  Remove half the spice paste.  Add shrimp and stir fry till it is cooked, about 2 minutes.  Toss in tofu and stir to coat.  Remove and set aside gravy.

Next, add some oil onto the wok, add chopped garlic and fermented bean paste and fry till fragrant, then return the reserved spice paste into the wok. Add more stock.  Then add the rice vermicelli and toss to combine.  Fold in bean sprouts and chives.  Transfer to serving bowl, then ladle on the gravy with shrimp and tofu, and garnish with eggs, cilantro and lime.

Serves: 8

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* Malaysian Grilled Chicken Wings

Posted on February 16th, 2014 by Linda. Filed under Appetizer, Chicken, Cooking Method, Course, Cuisine, Ginger, Grill, Malaysian, Singaporean, Street Foods, Tumeric.

Nothing is as satisfying as sitting in a night market food stall, and eating these finger-lickin’ grilled chicken wings.


8 pieces chicken wings, drumettes separated from wing and tips

3 cloves garlic
5 shallots
1/2 teaspoon turmeric powder1 teaspoon sand ginger powder
2 Tablespoons ginger juice
1 teaspoon sesame oil
1 Tablespoon palm sugar
1 Tablespoon kicap manis
2 Tablespoon fish sauce
1/4 teaspoon white pepper

! stalk lemongrass, green parts, for basting brush


Preparing the spice paste
In a mortar and pestle, pound ginger and garlic.  Pass the paste through a cheesecloth and squeeze out juice.  Discard solids.  Add remaining marinade ingredients.  Add chicken pieces and marinade overnight.  If there is some marinade leftover, bring marinade to boil with 1/4 cup water, and reserve as basting liquid.  Make a basting brush out of a lemongrass stalk, bu making several 3 inch cuts into the thicker end.  Add any reserve basting liquid to a bowl of water and some oil

 Grilling the chicken
Heat and oil a grillpan, then transfer chicken to the grillpan and grill chicken, turning every 5 minutes until skin is nicely charred in spots, 20 minutes. Turn and baste the chicken often so it creates a nice even browning till wings are slightly charred.

If using , broiler, broil abut 5 inches from the element, about 15 minutes, then naste, then continue broiling till wings are slightly charred.


Serves: 8

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* Zongzi – Nyonya “Chang”

Posted on April 19th, 2009 by Linda. Filed under Appetizer, Chinese, Coriander, Cuisine, Galangal, Malaysian, Mushrooms, Nyonya, Pork, Singaporean, Street Foods.

Continuing the series on different types of Chinese rice dumplings, this Nyonya version features the intricate flavor depths of typical Nyonya cuisine with a hint of sweet, salty and spicy.

Chef’s tip: For the full detailed instructions on how to fold the dumpling and boiling the dumplings, please refer to the Cantonese Joong recipe for the leaf template and step by step instructions.

Nyonya “Chang”


3 cups glutinous sweet rice, soaked, drained
1 ¼ cup coconut milk, mix with 1 teaspoon kosher salt

Spice paste:
4 Tablespoon ground coriander
1 teaspoon coarsely ground black peppercorn
12 cloves garlic, minced
2 tablespoon galangal, minced
2 tablespoon canola oil

12 pieces fresh shiitake, stems removed, diced into small cubes
12 oz ground pork
1 tablespoon sugar
1 teaspoon kosher salt
½ cup of candied wintermelon (optional)
½ cup roasted peanuts, chopped

4 pandan leaves, cut into 1 inch length
72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1.    Wash rice.  Cover with 2 inches of water over the top of the rice, and soak overnight.
2.    Soak bamboo leaves in hot water overnight.  Next morning, scrub with brush and rinse several times to remove dirt.  Leave leaves in water till ready to use.
Preparing the rice
3.    Drain rice, place on a metal/glass plate and steam 20 minutes.
4.    Drizzle coconut milk over the rice, and steam another 10 minutes.
Preparing the filling
5.    Saute spice paste together till fragrant, 3 minutes.  Add mushroom and pork, salt and sugar and cook 3 minutes.
6.    Add winter melon, and cook another 30 seconds.  Remove from heat, stir in chopped peanuts.
Wrapping the dumpling (see detailed instructions section)
7.    Prepare bamboo cone.
8.    Place ½ tablespoon rice into the cone.  Make a slight well, then place 2 tablespoons of pork mix and top with 1 ½ tablespoons of rice.  Pack all ingredients tightly as you add them.  Flatten the top with a clean wet spoon.
9.    Cover the rice with 2 pieces of pandan squares
10.    Complete wrapping and secure leaves with kitchen twine.
11.    Bring a pot of water to boil.  Add 1 tablespoon salt.  Gently place the dumplings in and boil for 30-60 minutes over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
12.    When cooked, remove the dumplings and place in a colander to dry.
13.    Serve with sugar or chili sauce on the side, if you’d like.

Makes 24 pieces

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