Download e-book for iPad: Authentic Recipes from Singapore: 63 Simple and Delicious by David Wong, Luca Invernizzi Tettoni, Djoko Wibisono

By David Wong, Luca Invernizzi Tettoni, Djoko Wibisono

ISBN-10: 0794602959

ISBN-13: 9780794602956

This quantity provides a move element of either conventional recipes corresponding to Chili Crab, Hokkien Fried Noodles, and Murtabek and modern recipes together with Tea-smoked Seabass and Stingray in Banana Leaf.

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Extra resources for Authentic Recipes from Singapore: 63 Simple and Delicious Recipes from the Tropical Island City-State

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Omit if unavailable. Hay koh (fermented prawn sauce) has a strong fishy taste and takes some getting used to. It is sold in jars in supermarkets and provision shops. ned tofu IS usually halved diagonally and stuffed w1th a m1xture of blanched bean sprouts and raw cucumber, and dnzzled w1th a dehc1ous Sp1cy Peanut Dress1ng 2 cakes pressed tofu or firm tofu (about 500 g/1 lb total) Oil for shallow-frying (about 3 tablespoons) 1 cup (75 g) bean sprouts, rinsed and blanched in boiling water, then drained 1 small cucumber, sliced into thin shreds 2 spring onions, sliced into thin shreds, to garnish (optional) Coriander leaves (cilantro), to garnish (optional) Spicy Peanut Dressing 2 tablespoons oil 8 shallots, sliced 5 cloves garlic, sliced 2- 5 red finger-length chillies, deseeded and sliced 1/ teaspoon be/achan (dried prawn paste) 2 2 tablespoons sweet black sauce 2 heaped tablespoons tamarind pulp mashed with 1 cup (250 ml) warm water, squeezed and strained for juice 1 cup (175 g) coarsely crushed fried or roasted peanuts, or 10 heaped tablespoons crunchy peanut butter 1 To prepare the Sp1cy Peanut Dress1ng, heat the oil 1n a saucepan and stirfry the shallots, garlic, chillies and belachan for 5 m1nutes until fragrant Then add the sweet black sauce and tamarind JUICe, and cook for another m1nute Remove from the heat and set as1de to cool.

The sambal keeps in the refrigerator for up to a week. Skim off excess oil before serving. Just before serving, add a splash of fresh lime juice and serve in a small bowl with rice and barbecued foods. Makes 11/ 2 cups (375 ml) Preparation time 20 m1ns Cook1ng lime. 15 m1ns Time estimates Estimates are g1ven for food preparation and cook1ng, and are based on the assumption that a food processor or blender is used to grind spices Sambals. Achars and Cond1ments 29 Sambal Belachan Prawn Paste Chilli Sauce Th1s much-loved sambal can be seNed with almost any meal.

Add the carrot and stir-fry briskly for 10 to 20 seconds. 4 Add the softened beehoon and stir-fry briskly for 1 minute. Season with the soy sauces, salt and pepper, and stir-fry briskly for another minute. Then add the chye sim, bean sprouts and reserved mushroom water, and stir-fry for another 2 to 3 minutes until the vegetables are wilted. Serve hot with the chillies and lime halves on the side. Serves 4 Preparation time: 30 m1ns Cooking time: 10 m1ns Char Kway Teow Fresh flat rice noodles (kway teow) stir-fried with seafood and chilli paste is practically Singapore's national dish .

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Authentic Recipes from Singapore: 63 Simple and Delicious Recipes from the Tropical Island City-State by David Wong, Luca Invernizzi Tettoni, Djoko Wibisono

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