RECIPE: The 20 best recipes of 2016

SALTED EGG YOLK PORK RIBS

1/20

Serves 6

INGREDIENTS

1kg pork ribs, chopped into 4-inch pieces

2 eggs, beaten

1 tbsp + 1 tsp castor sugar

A pinch of salt

½ cup corn flour 

Cooking oil, for deep-frying

½ tbsp margarine 

5 salted egg yolks, steamed for 15min and mashed

4 curry leaves 

½ tin (200g) evaporated milk 

 

DIRECTIONS

1.    Marinate the pork ribs with the eggs, 1 tbsp sugar and salt. Chill in the fridge for 15 min. 

2.    Coat the pork ribs with corn flour. 

3.    Heat the cooking oil in a wok set over high heat. Deep-fry the pork ribs in 3 batches until golden brown, about 5-8min per batch. Remove the pork ribs and set aside. Discard the oil.

4.    Over low heat, add margarine to the wok. Mix in the mashed salted egg yolks and curry leaves, taking care not to let the sauce burn. Then, pour in the evaporated milk and keep stirring to get a thick gravy. 

5.    Stir in the remaining 1 tsp sugar and add the pork ribs back in. Stir-fry until evenly coated. Serve. 

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LIU SHA BAO (SALTED EGG YOLK CUSTARD BUNS)

2/20

INGREDIENTS

For the custard:

300g salted egg yolks

250g butter, left overnight at room temperature to soften

80g custard powder

75g milk powder

200g evaporated milk

500g icing sugar

For the dough:

300g all-purpose flour, sifted

50g castor sugar

5g baking powder

5g yeast

130ml water

2 tbsp oil

DIRECTIONS

1 Steam the yolks for 5min until fully cooked.

2 Mash the yolks with a fork, or whizz them in a food processor, until they’re fine and crumbly.

3 In a large bowl, mix the yolk, butter, and custard and milk powders until just combined. Mix in the evaporated milk. Finally, when the mixture looks smooth, work in the icing sugar. Do not over-mix. Freeze overnight, then, with a tablespoon, quickly scoop out and roll the custard into small balls, about 20g each. Cover with cling wrap and freeze again.

4 To make the dough, combine all the ingredients for it in a large bowl and mix until smooth – about 20min by hand, or 10min in an electr ic mixer fitted with a dough hook. The dough should “bounce” back easily when you push a finger into it. Flour a clean tabletop. Divide the dough into 30g portions and roll each piece into a ball. Use your hand to roughly flatten the balls into circular discs, about 0.5cm thick.

5 Place a por tion of custard filling in the centre of each disc. Hold your thumb and index finger in a C shape, and rest the dough over this arc. Place your other hand below to make sure the dough doesn’t fall through. Gently rotate your wrist (the hand with the C-shape arc) slightly, such that the twisting motion works the custard into the dough. Pinch close and smooth it down.

6 Transfer the buns onto paper cupcake liners. Arrange the buns in a dim sum basket, cover and let them rest for 40min. Steam the buns for 6min. Serve immediately.

TIP Don’t forget to let the butter soften overnight before using it. Unlike other pastry recipes, you cannot soften the butter in a microwave oven, as the fats might separate, affecting the texture of the custard filling.

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NASI LEMAK WITH COCONUT RICE, FRIED CHICKEN AND SAMBAL

3/20

Serves 4

INGREDIENTS

For the fried chicken:

4 tbsp curry powder

1 tbsp chilli powder

1 tbsp turmeric powder

2 cups plain yogurt

2 eggs

2 tbsp sugar

2 tbsp salt

½ tsp black pepper

8 chicken drumsticks

For the coconut rice:

2 cups basmati rice

6 pandan leaves, knotted

8cm knob of ginger, bruised

270ml coconut milk

2 cups hot water

Salt, to taste

For the sambal:

30 dried chillies, seeds removed and soaked in hot water

5 shallots, 3 quartered and 2 thinly sliced

12 cloves garlic

5 tomatoes, quartered

1 tsp belacan, roasted

1 tsp dried shrimp, soaked in hot water

5 tbsp canola oil

1 lemongrass, white part only, thinly sliced

10 shallots, thinly sliced

1 green chilli, thinly sliced

1 tbsp ginger or garlic paste

Salt, to taste

3 tbsp kecap manis (sweet dark soya sauce)

8 prawns, boiled and shells removed (optional)

For the fried chicken flour mix:

1 cup all-purpose flour

½ cup rice flour

½ cup cornstarch

1 tbsp black pepper

1 tsp baking powder

Salt, to taste

½ litre vegetable oil

2 cups ikan bilis, deep-fried until crispy

1 cup peanuts, deep-fried until crispy

4 hard-boiled eggs, sliced

½ cucumber, sliced

DIRECTIONS

Prepare the chicken:

1 In a bowl, whisk the curry, chilli and turmeric powders with some water into a paste.

2 Combine 4 tbsp of the paste with the yogurt, eggs, sugar, salt and black pepper in a ziplock bag. Add the chicken, combine well and chill overnight. Set aside the remaining curry spice mix to fry the chicken.

3 Remove the chicken from the fridge and set aside for it to reach room temperature before frying.

Prepare the coconut rice:

1 Soak the basmati rice for 30min, then drain.

2 Add the pandan leaves, ginger, coconut milk, hot water and salt to the rice and cook in the rice cooker for 15-20min, or until fluffy.

Prepare the sambal:

1 In a blender, whizz the dried chillies, quartered shallots, garlic, tomatoes, belacan and dried shrimp with a little water until fine to make a chilli paste.

2 Heat the canola oil in a wok. When it starts to splutter, add the lemongrass and green chillies. 

3 Add the sliced shallots and saute until golden brown, and then add ginger or garlic paste and fry until fragrant.

4 Mix in the chilli paste and salt, and cook over low heat, covered, for 25min. Stir occasionally to prevent burning.

5 Add the kecap manis (you can add more if you like it sweeter). Take off the heat and cool.

Fry the chicken:

1 Remove the drumsticks from the marinade and allow the excess to drip off.

2 Make the flour mix by combining 2 tbsp of the curry spice mix with the all-purpose and rice flours, cornstarch, black pepper, baking powder and salt.

3 Dredge the chicken in the flour mixture, pressing it with your hands to make a thick layer before gently shaking off excess flour. Rest the chicken on a wire rack set over a baking sheet.

4 Heat the oil in a wok. Drop a bit of the chicken marinade into the oil – it is hot enough when it bubbles.

5 Place 3-4 drumsticks at a time into the hot oil. Don’t overcrowd it or allow the chicken pieces to touch to avoid the coating coming apart. Fry for 5-8 min until golden brown, gently turn them over and fry for another 5-8min, or until golden brown.

6 Rest the chicken on a wire rack before serving.

7 Serve your nasi lemak with the sides as pictured, or arrange everything but the sambal on a platter and dig in!

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ONDEH ONDEH

4/20

Makes 35

INGREDIENTS

75g sweet potato, peeled and washed

125g glutinous rice flour

25g rice flour

A pinch of salt

1 tbsp canola oil

125ml warm water

1/5 tsp green food colouring

150ml gula melaka, finely chopped

125g grated white coconut

DIRECTIONS

1 Boil sweet potatoes until soft. Place them in a large mixing bowl and add the rice flour, salt and oil.

2 Add in the warm water a little at a time and knead well till a ball of dough is formed. Add the green colouring and mix well.

3 Roll a little dough in your palm to form a ball with a diameter about the size of a 50-cent coin. Make a small well in the centre of the ball and fill with gula melaka. Pinch it to seal it, and then roll into a ball again. Repeat with the rest of the dough.

4 In a pot of boiling water, cook the ondeh-ondeh until they float. Remove and drain excess water.

5 Gently coat the balls with grated coconut and serve.

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MUAH CHEE

5/20

INGREDIENTS

100g glutinous rice flour, sifted

120ml water

Pinch of salt

1 tbsp shallot oil

DIRECTIONS

METHOD 1: STEAMING

1. Mix glutinous rice flour, salt and water. Stir into smooth batter.

2. Stir in the shallot oil.

3. Pour in a heat-proof dish and steam for 15 minutes.

4. Place the mixture on plate or tray containing topping of choice.

5. Use a pair of scissors to cut the cooked glutinous rice paste into bite-sized pieces.

6. Roll each piece in the topping until fully coated.

METHOD 2: FRYING

1. Mix glutinous rice flour, salt and water. Stir into smooth batter.

2. Heat the shallot oil in a nonstick pan.

3. Pour in the batter and allow it to cook over medium-low heat. Turn and fry until the batter turns opaque and is cooked through.

SHALLOT OIL INGREDIENTS

10 shallots, sliced

200ml cooking oil

DIRECTIONS

1. Heat the cooking oil in a wok. Fry the shallots over low medium heat until golden brown.

2. Place shallots on kitchen paper to drain excess oil. Store in an air-tight container in the fridge.

3. Reserve the shallot oil for use.

PEANUT TOPPING INGREDIENTS

120g peanut powder

3 tbsp fine sugar

DIRECTIONS

1. Mix the peanut powder and sugar.

BLACK SESAME TOPPING INGREDIENTS

120g black sesame seeds

3 tbsp fine sugar

DIRECTIONS

1. Briefly pulse the black sesame seeds in a food processor or grinder.

2. Mix the ground black sesame seeds with sugar.

MIXED TOPPINGS INGREDIENTS

100g peanut powder

20g ground black sesame seeds

3 tbsp fine sugar

DIRECTIONS

1. Mix the peanut powder, black sesame seeds and sugar.

Image: The New Paper

This recipe was originally published in The New Paper.

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SOON KUEH

6/20

Makes 20 pieces

INGREDIENTS 

For the filling: 

3 tbsp oil 

2 large garlic cloves, diced 

25g dried prawns, washed, patted dry, and chopped 

100g dried shiitake mushrooms, soaked for 15min and julienned 

25g dried black fungus, soaked for 15min and julienned 

1 small carrot, peeled and julienned 

400g turnip, peeled and julienned 

25g canned or fresh bamboo shoots, julienned 

75g tau kwa, fried and cubed 

½ tbsp pepper 

½ tbsp salt 

½ tbsp sugar 

½ tsp dark soya sauce

For the dough: 

300g rice flour* 

10g wheat starch* (dim sum flour) 

20g glutinous rice flour* 

200g tapioca starch* 

100ml oil, plus more for brushing over cooked soon kueh 

1 tsp salt 

800ml hot water

*Available at major supermarkets.

DIRECTIONS 

1 To make the filling, heat the oil in a hot wok. Fry the garlic and dried prawns together over low heat for 3min until golden-brown and fragrant. Add the shiitake mushrooms and black fungus and fry for 1min over medium heat. Add the carrots, turnip, bamboo shoots and tau kwa, and fry for 1min. Season with pepper, salt, sugar and dark soya sauce and cook for 5min. Remove from heat and set aside.

2 Combine the rice flour, wheat starch, glutinous rice flour, tapioca starch, oil and salt. Then add the hot water into the mixture slowly to make the dough.

3 Knead the hot dough until it sports a glossy sheen and does not stick to your hands. Split the dough into three portions. Flatten each with a rolling pin to a 0.3cm thickness.

4 Cut them into rounds with a 4-inch (10cm) cutter or rice bowl. Place 1 tbsp of filling on the wrapper and fold it into a semi-circle.

5 Seal the soon kueh by firmly twisting and pinching the edges inwards. Place them apart on a plate so that they are not touching one another.

6 Steam for 15min. Brush a little oil over the cooked soon kueh to prevent them from sticking to one another. Serve with sweet dark sauce or chilli sauce. Tip: If prepping the soon kueh in advance, keep them covered with a damp cloth in the chiller to prevent them from drying out before steaming them.

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SYDNEY BLACK STAR PASTRY’S STRAWBERRY WATERMELON CAKE

7/20

Serves 12

INGREDIENTS

For the almond dacquoise:

150g almonds, coarsely chopped

150g pure icing sugar, sieved

5 egg whites

135g caster sugar

For the rose-scented cream:

300ml thickened cream

30g caster sugar

2 tbsp rosewater

250g seedless watermelon, thinly sliced

60ml rosewater*

4 tbsp caster sugar

40g almond meal

500g strawberries, halved

10 seedless red grapes, halved

1 tbsp slivered pistachios*

1 tbsp dried rose petals*

*Available at Phoon Huat stores including #02-01 Buona Vista MRT Station (6776-0153)

DIRECTIONS

1 To make the almond dacquoise, preheat oven to 200C. Pulse almonds in a food processor until finely ground, then combine in a bowl with icing sugar. 

2 In another clean mixing bowl, whisk egg whites with an electric mixer until soft peaks form, about 3-4min. Next, gradually add caster sugar and continue whisking until stiff peaks form, for 1-2min. Gently fold the almond-icing sugar mixture into the egg whites.

3 Line a 30cm x 40cm tray with baking paper, and spread the almond dacquoise mixture evenly. Bake for 10-15min until golden. Set aside to cool on the tray, then cut in half lengthwise. Leave it to rest for at least 4h, or overnight. 

4 Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then sprinkle with 2 tbsp sugar. Let it soak for 30min, then pat dry with kitchen towels.

5 For the rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks forum. Gradually add rosewater and whisk until you have stiff peaks. Do not over-whisk.

6 Spread 1/3 of rose-scented cream evenly over half the dacquoise. Sprinkle with half the almond meal, and layer watermelon over the dacquoise, You might need to trim some of the watermelon slices to fill the gaps. 

7 Sprinkle the remaining almond meal over the watermelon. Spread half of the remaining rose cream. Layer with the rest of the dacquoise and rose cream. Refrigerate until firm, about 1-2 hours. 

8 Combine strawberries with the remaining 20ml rosewater and 2tbsp sugar in a bowl. Toss to combine and set aside for 15min. Carefully arrange the strawberries onto the cake, gently pushing into the cream. Trim the edges of the cake, scatter it with grapes, pistachios and rose petals. Serve.

TIP: Wipe mixing bowls with a dash of vinegar and salt to remove impurities before whipping egg whites. If the bowl is dirty, the egg whites might not be able to form stiff peaks.

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SALTED EGG YOLK SAUCE

8/20

INGREDIENTS

550g salted duck egg yolks 

600g unsalted butter, softened at room temperature and cut into six cubes 

270ml full-cream milk 

5g white sugar 

5g salt 

5g chilli powder

DIRECTIONS

1. Heat salted egg yolks in a microwave oven on high heat for two minutes. Mash yolks into a soft paste and set aside.

2. Place a pot over medium heat and add cubes of butter. Let the butter melt, stirring regularly.

3. When fully melted, turn the heat to low and add yolks to the pot.

4. Mix thoroughly for two minutes.

5. Add milk, sugar, salt and chilli powder.

6. Stir contents for two minutes until well mixed.

7. Blend the contents in an electric blender for up to three minutes, till the mixture is smooth and runny.

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SALT-BAKED CHICKEN

9/20

Serves 10

INGREDIENTS

For the seasoning

1 tbsp cekur (white ginger) root powder*

1 tbsp fine salt

4 tbsp hua diao jiu (Chinese rice wine)

1 tsp sesame oil

1 medium-sized whole chicken, rinsed

2 sheets rice paper

3kg coarse salt**

*Available at Chinese medical halls in Singapore

**Available at most wet markets or dry goods stores in Singapore

Tip: To halve your cooking time and skip using coarse salt, place the seasoned chicken into a rice cooker or steamer for half an hour. When done, transfer it to an oven and bake for another 30min at 150 deg C.

DIRECTIONS

1. In a mixing bowl, add all seasoning ingredients. Mix well.

2. Rub the seasoning thoroughly into the chicken cavity and all over the skin.

3. Wrap the chicken with the rice paper.

4. Heat a wok over medium-low heat for 3min. Add half the coarse salt and stir-fry for 3-5min.

5. Make a well in the centre and place the wrapped chicken inside. Bury it with the remaining coarse salt. 

6. Cover the wok and cook the chicken over medium-low heat for 2 hours. Coarse salt burns easily so make sure you use a slower fire. Then serve.

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KING PRAWNS AND VERMICELLI CLAYPOT DISH

10/20

Serves 2

INGREDIENTS

For the sauce:

2 tbsp oyster sauce

2 tbsp Chinese cooking wine

1½ tbsp fi sh sauce

1½ tbsp sugar

3 tsp dark soya sauce

5 large prawns

2 sprigs coriander

2 tbsp cooking oil

50g bacon, finely diced

3 garlic cloves, peeled and halved

4 slices old ginger

1 tsp white peppercorns, lightly crushed

250g bean vermicelli (tung hoon), soaked for 5min and drained

200ml chicken stock

A dash of sesame oil

DIRECTIONS

1 Mix all the ingredients for the sauce and set aside.

2 In a grill pan, chargrill the prawns with the shells on until the flesh turns red. Remove before they’re fully cooked and set aside.

3 Cut the roots of the coriander into 3cm pieces, and the stems and leaves into 9cm pieces. Set aside.

4 In a claypot, heat the cooking oil over medium heat. Fry the bacon for 1-2min until it browns slightly.

5 Add the garlic, ginger, peppercorns and coriander roots. Turn the heat up to medium-high and stir-fry until they become fragrant.

6 Add the vermicelli, chicken stock and sauce, and stir until evenly mixed. Cover and simmer for 1-2min.

7 Add the prawns, and top with the coriander stems and leaves. Drizzle sesame oil over, and cover.

8 Cook on medium heat for 10-12min until the prawns and vermicelli are fully cooked. If the sauce dries up while the dish is cooking, add more chicken stock.

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KUEH DADAR

11/20

Serves 8

INGREDIENTS

For the filling

40ml water

180g palm sugar (gula melaka)

250g grated coconut

¼ tsp salt

For the batter

160g plain flour

1 tbsp corn flour

1 egg

¾ tsp salt

400ml water

80ml coconut milk

¼ tsp green colouring

¼ tsp pandan flavour

Cooking oil, for coating the pan

DIRECTIONS

1 To make the filling, bring the water to a boil in a pot, over low heat. Add the palm sugar and stir for 5-8min until it dissolves.

Remove from heat and strain to remove any grit from the palm sugar.

2 In a wok, fry the grated coconut with the palm sugar syrup and salt until the mixture becomes dry, about 5min. Set aside.

3 To make the batter, whisk all the ingredients for it, except the cooking oil, in a bowl, until smooth.

4 Heat a non-stick pan over low heat. When it’s hot, coat it with a little cooking oil.

5 Remove the pan from heat and pour two ladles of batter on it. Swirl the pan to spread the batter into an even, thin pancake. Let it cook for 2-3min, until the pancake is slightly translucent and turns a darker shade of green. Transfer the pancake to a plate and let it cool. Repeat until the batter is used up.

6 Place 2 tbsp of the filling slightly below the centre of each pancake. Fold over the pancake to cover the filling, then fold in the sides and roll it up. Serve.

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TEOCHEW-STYLE KWAY CHAP WITH BRAISED EGG AND TAU POK

12/20

Serves 5

INGREDIENTS

2 tbsp vegetable oil 

3 tbsp black peppercorns 

2 cinnamon sticks 

2 tbsp five-spice powder 

3 litres water 

5 garlic cloves

100g ginger slices

6 tbsp dark soya sauce 

6 tbsp light soya sauce

200g sugar 

200g pork belly, chopped

200g pig skin*, chopped 

200g large pig intestines*, cleaned and chopped 

200g small pig intestines*, cleaned and chopped

4 pieces tau pok, chopped

2 hard-boiled eggs, halved 

2 pieces Teochew fish cake*, soaked in hot water, drained and sliced 

6 tbsp chilli paste 

1tbsp grated garlic 

2 tbsp white vinegar 

500g fresh kway chap noodles* 

2 sticks Chinese celery* 

50g fried shallots 

*All are available at wet markets. Teochew fish cake is is made with minced meat, fish paste, and chopped chilli and coriander. 

DIRECTIONS

1 To make the stock, heat the oil in a pot and add the peppercorns, cinnamon and five-spice powder. Fry until fragrant and then add the water and bring to the boil.

2 Add the garlic, ginger, soya sauces and sugar. Boil for 2min. 

3 Add the pork belly, pig skin and intestines, and cook for 60min over low heat. Add the tau pok and eggs. 

4 Sieve the stock. Remove the intestines and cut into 6cm pieces.  

5 To make the chilli sauce, mix the chilli paste, garlic, and vinegar together. Add sugar to taste.

6 To serve, blanch the noodles in water. Divide into 5 bowls, and top with the intestines, pork belly and skin, fish cake, tau pok, eggs, shallots and celery. Then pour in the stock.

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ANG KU KUEH

13/20

Makes 14 to 15 pieces

INGREDIENTS

For the filling:

150g split mung beans, soaked for 1 to 1 1/2 hours

2 pandan leaves

100g white sugar

20ml water

3 tbsp olive oil

For the dough skin:

400g orange sweet potatoes, cut into 5cm-thick pieces

400ml water

2 to 4 knotted pandan leaves

1/2 tbsp caster sugar

80ml sweet potato water

150g glutinous rice flour

20ml olive oil

1/2 tsp red food colouring

1 banana leaf, about 15cm 

DIRECTIONS

1 Rinse split mung beans thrice and soak them in water in a large bowl for 1 to 1 1/2 hours.

2 Drain the water with a strainer, add pandan leaves and place bowl in a steamer on high heat for 15 to 20 minutes.

3 In a food processor, add cooked split mung beans, sugar and 20ml water. Blend till mixture becomes a smooth paste.

4 Transfer paste into a non-stick frying pan. Fry the paste with 3 tbsp of olive oil on high heat for 15 minutes. Stir the paste constantly while frying so it becomes thick and firm enough to hold on its own. Leave the paste to cool.

5 Roll the split mung bean paste into small balls - each weighing about 20 to 22g. Set aside. The filling can be kept in the refrigerator for up to two weeks.

6 In a pot on high heat, cook sweet potatoes in 400ml water with two to four knotted pandan leaves for about 15 minutes. Drain the sweet potatoes and set aside. Reserve the sweet potato water.

7 With a food processor, mash the cooked sweet potatoes with sugar till fine. Add 80ml sweet potato water if mixture is too dry.

8 In a large bowl, mix glutinous rice flour gradually with mashed sweet potato and olive oil. Add 1 tbsp of sweet potato water at a time if dough is too dry. Fold in mixture with hands and mix contents thoroughly. Add 2 tbsp of flour if the dough is still sticky. The dough mixture should be firm enough to hold on its own.

9 Add red food colouring to the ball of dough. Mix the dough with the colouring to ensure it is spread evenly.

10 Pinch the dough into smaller pieces and roll each piece into a small ball, each weighing about 23 to 24g. 

11 Flatten the dough into a palm-sized shape and use it to wrap mung bean filling. Roll the mixture into a ball and dust it with glutinous rice flour.

12 Press the dough mixture firmly into the ang ku kueh mould. Turn the kueh out by hitting the edge of the mould on a table cushioned by books. 

13 Cut banana leaves into 6cm by 6cm squares and brush them with olive oil. Place kueh on a oiled leaf. Brush oil on the kueh.

14 Wrap the lid of the steamer with a cloth to prevent water from dripping on the kueh when steaming, which may cause its imprint to fade. 

15 With the steamer on high heat, add a plate of kueh and cook for 10 to 12 minutes.

16 Remove the kueh from the steamer, brush some oil on it and let cool for 10 to 15 minutes.

Image: 123rf.com

This article was first published in Sunday Life

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CHICKEN SATAY

14/20

INGREDIENTS

For satay

8 boneless chicken quarters (1kg)

200g sugar

30 bamboo sticks (soaked overnight)

3 tbsp coconut oil (or cooking oil)

3 red onions, sectioned

2 Japanese cucumbers, cut into bite-sized pieces

For marinade

500g shallots

4 garlic cloves

2 stalks of lemongrass (use 5cm of the white root)

20g ginger, chopped

15g galangal, chopped

15g fresh turmeric, chopped

1 tbsp ground cumin

1 tsp ground fennel

1 tsp ground coriander

1 tsp salt

DIRECTIONS

1. Grind ingredients for marinade.

2. Remove skin off chicken quarters. Slice chicken into bite-sized pieces around 3cm in length.

3. Place chicken meat in a bowl. Add sugar. Mix well. 

4. Add marinade and leave to marinate in fridge for three hours.

5. Thread three to four pieces of meat onto each skewer. (above)

6. Line a tray with aluminium foil and place a metal rack in the tray. Brush metal rack with coconut oil.

7. Baste skewered meat with coconut oil and place each stick on metal rack.

8. Grill on medium heat until meat begins to brown. Turn skewers over, baste with remaining marinade and coconut oil. Grill until meat is cooked.

9. Serve with cucumber and red onion.

PEANUT SAUCE

INGREDIENTS

For peanut sauce

300g skinless peanuts

Enough water to cover the peanuts by 2cm

2 stalks of lemongrass, bruised

2cm-thick piece of galangal

3 to 4 tbsp of sambal tumis (fried chilli paste)

4 tbsp kecap manis (sweet sauce)

½ tsp salt

1 flat tbsp sugar

DIRECTIONS

1. Dry fry peanuts over low heat until slightly browned.

2. In a food processor, coarsely chop the peanuts.

3. Place chopped peanuts in saucepan and add enough water to cover peanuts by 2cm.

4. Add in bruised lemongrass and galangal.

5. Add in three to four tablespoons of fried chilli paste.

6. Add kecap manis.

7. Add sugar and salt.

Image: The New Paper

This story was originally published in The New Paper. 

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CHINESE WINTER MELON SOUP WITH PORK MEATBALLS

15/20

Serves 4

INGREDIENTS 

700g Wintermelon , cut into large cubes

1.5 litres Ikan Bilis Stock

5 slices of Ginger

200g Minced Pork , or chicken

1/2 tsp Light Soy Sauce

1/2 tbsp Light Soy Sauce , for marinade

1/2 tbspn Corn Starch , for marinade

1/2 tbsp Chinese Cooking Wine , for marinade

1/2 tbsp Sesame Oil , for marinade

A pinch of White Pepper

DIRECTIONS

1 Marinade the pork. Shape into individual meat ball, each about 1 tablespoon in size. Set aside.

2 Trim and discard the skin and inner seeds of winter melon. Cut winter melon flesh into large cubes.

3 Place wintermelon cubes, and ginger in a soup pot with the ikan bilis stock. Bring to a boil and then simmer for about 15 minutes.

4 Season with salt and light soy sauce if needed.

6 When ready to serve, bring stock to a simmer again, then add pork balls, one at a time, making sure they don’t stick to one another. Cook for about 3 minutes.

7 Serve hot with a sprinkle of pepper with rice or rice vermicelli.

Image: 123RF.COM

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FRIED FISH SOUP

16/20

Serves 6

INGREDIENTS

For the soup:

2 tbsp vegetable oil

10 slices ginger

8 cloves garlic, finely sliced

250g ikan bilis, rinsed

6 litres water

2 tsp salt

2 tsp chicken stock powder*

10g rock sugar

5 tbsp shaoxing wine

1 tsp white pepper

1 cup fresh milk

For the fish:

1kg dory fillet, cut into 3cm pieces

2 tbsp Knorr Golden Salted Egg Powder*

1 tsp rice flour

2 tbsp tapioca flour

1 tbsp sesame oil

2 tsp chicken stock powder*

2 tsp white pepper

2 tbsp shaoxing wine

Vegetable oil for deep-frying

6 lettuce leaves, roughly torn

3 tomatoes, cut into wedges

*Available at the condiments aisle of major supermarkets.

DIRECTIONS

1 Heat a pot with the cooking oil, and saute the ginger and garlic. Add the ikan bilis and fry until dry and fragrant. Add the water and simmer for 20min over low heat.

2 Remove and discard the ikan bilis, ginger and garlic from the soup. Mix in the rest of the soup ingredients and leave to simmer.

3 While the soup simmers, prepare the fish. Mix the salted egg powder, rice and tapioca flours, sesame oil, chicken stock powder, pepper and shaoxing wine in a large bowl.

4 Add the fish into the marinade and mix well.

5 Heat the oil on high heat and deep-fry the fish for 4min until golden brown.

6 Serve the soup with the deep-fried fish, garnished

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KONG BAK PAU

17/20

Makes 10

INGREDIENTS

250g pork belly

1 bunch coriander, roughly chopped

10 lotus leaf buns*, steamed for 5min

FOR THE MARINADE

1 tbsp light soya sauce

1 tbsp dark soya sauce

20g chopped garlic

1 tbsp cornflour

1 tsp sesame oil

1 tsp sugar

A pinch of five-spice powder

A pinch of pepper

 

DIRECTIONS

1. Cook the pork belly in boiling water for 30min. Drain.

2. Coat the pork belly with the light and dark soya sauce.

3. Deep-fry the pork belly for 30 seconds until golden brown. Slice the pork belly into 10 15cm-thick pieces.

4. Add all the remaining ingredients for the marinade to the pork belly. Coat evenly.

5. Layer the pork belly slices into a bowl.

6. Steam for 3 hours.

7. To serve, place a pork belly slice and some coriander into each steamed bun.

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VEGETARIAN CHAP CHYE

18/20

Serves 6-8

INGREDIENTS

1 tightly packed head of Napa cabbage

3 tbsp vegetable oil

4-5 sweet beancurd sheets, cut into small squares

2 cubes lam yee* (red bean curd) + 1 tsp of the liquid marinade

1 tsp chopped ginger

1 carrot, sliced

1 cup shelled gingko nuts

1 cup fresh black fungus, cut into smaller pieces

1 tbsp oyster sauce

2 tbsp rice wine (optional)

2-3 dried soya bean sticks, soaked to soften, and snipped into small pieces

6-8 fresh shiitake mushrooms, quartered

1 cup dried lily buds, soaked to soften

1 skein dried glass noodles (tang hoon), soaked to soften

1 handful green beans (optional)

*Available in the condiments aisle of Fairprice supermarkets

DIRECTIONS


Cut off the hard bottom of the Napa cabbage and discard. Wash thoroughly to get rid of dirt, especially between the leaves. Then, cut across into smaller chunks.
Heat 1 tbsp oil in a pan to crisp the sweet bean curd squares. Drain on kitchen towels and leave aside.
Mash the lam yee cubes.
Heat 2 tbsp oil in a wok to brown the ginger, then add the mashed up lam yee cubes. Add the cabbage, carrot slices, gingko nuts and black fungus.
Season with oyster sauce and the lam yee liquid. Add rice wine and toss well.
After a few minutes, add the soya bean sticks and shiitakes, then the lily buds and tanghoon.
Finally, add the green beans, if using, and top with the sweet beancurd squares.


Image: The Straits Times

This story was first published in The Straits Times

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SEAFOOD SALAD WITH MARIGOLD YOGHURT

19/20

Serves four

INGREDIENTS

10 scallops

10 tiger prawns

100g romaine lettuce

10 cherry tomatoes, halved

30g croutons

10 walnuts

2 dried apricots, sliced

Salt and pepper, to taste

Dressing:

250g MARIGOLD Non Fat Mixed Berries Yoghurt

30g honey

20g lemon juice

20g white wine vinegar

DIRECTIONS


Season the scallops and prawns with salt and pepper.
Pan-sear for three minutes over high heat or until cooked. Set aside.
Add the MARIGOLD Non Fat Mixed Berries Yoghurt, honey, lemon juice and vinegar to a mixing bowl and whisk until smooth.
Add the scallops, prawns, lettuce and cherry tomatoes, and toss well with the dressing.
Garnish with the croutons, walnuts and dried apricot slices


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SALMON BELLY MISO SOUP

20/20

Serves four to six

INGREDIENTS

300g salmon bones

1.5 litres water

60ml sake (optional)

300g salmon belly strips

250g daikon

400g napa cabbage, about half a head

200g shimeji mushrooms

100g enoki mushrooms

100g miso

300g block silken tofu

3 to 4 stalks scallions, chopped (optional)

DIRECTIONS

1. Rinse the salmon bones under running water. Place in a medium saucepan. Add the water and sake, bring to a boil, then turn the heat down. Simmer for 30 minutes.

2. Rinse the salmon belly strips under running water. Scrape the scales off the skin with a sharp knife, rinse again and pat dry. Using a pair of sharp kitchen shears, cut off the fins attached to some of the strips. Throw the fins into the pot with the salmon bones. Cut the belly strips into 3 to 4cm lengths, set aside.

3. Peel the daikon. Cut in half lengthwise and then slice thinly into semi-circles crosswise. Set aside.

4. Remove and discard the outer leaves of cabbage, cut out the core and cut the napa cabbage in half lengthwise. Slice thinly crosswise and set aside.

5. Slice the roots off the shimeji and enoki mushrooms, separate the caps, rinse under water, drain and set aside.

6. After 30 minutes, strain the fish stock into another medium saucepan. If you like, scrape the salmon off the bones and add it to the stock. Discard the bones.

7. Bring the stock to a boil. Add the miso and stir to mix thoroughly. Add the daikon, lower heat to medium and cook until the radish is soft.

8. Bring the heat back up to high, add the cabbage, mushrooms and salmon belly.

9. Slice the tofu into cubes and add to the pot. Bring to a boil.

10. Ladle the soup into individual bowls, top with chopped scallions if using. Serve immediately.

This article was first run in The Straits Times.

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