Posts Tagged ‘Singaporean’
I saw a piece of pork neck at the store the other day and was just intrigued with the grains of its fiber and the marbled streaks of fatty tissue. I took it home, marinated it with my mom’s char siu recipe, and slowly cooked it in a wok. It was exquisite.
Chef’s tip: Use low heat on the wok and cook until it caramelized.
Equal amounts of dark caramel soy sauce, sugar and soy sauce.
A dash of chinese rice wine.
Make a marinade with dark soy, sugar and soy sauce. Coat meat but not drenching it. Marinate overnight.
Heat a wok on medium low, place meat with marinade in work and cook under low heat till the sauce reduces and starts to caramelized.
* Mee Siam
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
8 dried chilies, deseeded, reconstituted
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.
There are two must-try dishes when you are in Singapore. One is the Chili Crab, the other is the Black Pepper Prawns, which is sometimes cooked with crabs, too. You read the recipe right, yes, it does require half a cup of black pepper.
Chef’s tip: You will need to cook the prawns in its shell to get the full flavor for this dish. To devein the prawn, use a sharp knife and split through the back of the prawn to remove the black vein.
½ cup whole black peppercorns, ground till a sandy finish, but not fine
2 Tablespoons canola oil
2 lbs jumbo shrimps, skin-on, tails-on, heads-on preferably, too
1 stick butter
20 cloves garlic, peeled and chopped
3 inch ginger, peeled, sliced thin
4 Tablespoons oyster sauce
1 Tablespoon dark soy sauce
1 Tablespoon light soy sauce
¾ cup water
Coriander leaves to garnish
1. In a small skillet, toast the black pepper for a minute till fragrant. Remove. Set aside.
Preparing the dish
2. In a large wok, heat 2 Tablespoons canola oil. When hot, add prawns and fry till prawns turn bright red. They need not be cooked through. Turn down heat and remove prawns from the wok.
3. Reheat a wok on medium high. Add butter. When butter begins to bubble, add the minced garlic and sliced ginger. Fry till fragrant, about 3 minutes.
4. Add in the oyster sauce, soy sauces and water. Bring to a boil.
5. When it comes to a boil, add in the black pepper, stir to mix. Add in the prawns and toss to mix. Cover and steam 2 minutes.
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