Recipe by Terence Pang, executive pastry chef of The Ritz-Carlton, Millenia Singapore
Serves 4
INGREDIENTS
For the rendang paste:
75ml cooking oil
75g red onions, chopped
40g garlic, chopped
25g lemongrass, chopped
25g blue ginger (galangal), chopped
50g dried chillies, chopped
2 turmeric leaves
2 kaffir lime leaves
6 cardamom pods
2 cinnamon sticks
500g lamb leg, cubed
20g coriander powder
20g cumin powder
10g turmeric powder
16ml lime juice
250ml coconut milk*
Salt, to taste
Sugar, to taste
For the baked potatoes:
200g purple potatoes*
20ml olive oil
Salt and pepper, to taste
DIRECTIONS
1 In a large pan, heat the oil and saute the rendang paste ingredients until fragrant.
2 Add the turmeric leaves, lime leaves, cardamom pods and cinnamon sticks and stir-fry over medium heat for 5min.
3 Add the lamb cubes, coriander powder, cumin powder, turmeric powder and lime juice. Stir-fry until meat is browned and coated with the rendang paste.
4 Add coconut milk and simmer over low heat for 40min until the meat is tender. Add salt and sugar to taste.
5 Bake the potatoes in a preheated 150 deg C oven for 20min or until cooked. Peel and cut potatoes into chunks. Toss with olive oil, salt and pepper.
6 Transfer the lamb rendang to a food container or divide it into single portions and top with the baked potatoes.
*Coconut milk is available at the chiller section of supermarkets. Purple potatoes are available at Cold Storage; when not in season, use any other kind of potatoes.
Coordination Rachel Xie Photography Wong Wei Liang Art Direction & Styling Chelza Pok
Recipe by Aishah Hamid and Siti Nurfaizah
INGREDIENTS
For the rendang paste:
5 chilli padi
6 red chillies
20 dried chillies, soaked in hot water until soft, then drained
1 red onion
3 cloves garlic
1 cup cooking oil
1 cup coconut milk
5 kaffir lime leaves
2 turmeric leaves*, cut into 5cm strips
3 bay leaves
5 stalks lemongrass
2.5cm piece lengkuas (galangal)
1 whole chicken, cut into parts
2 tbsp kerisik (roasted and pounded desiccated coconut)
1 tbsp gula melaka
Salt, to taste
DIRECTIONS
1 Blend the ingredients for the rendang paste together.
2 Heat the oil in a wok and stir-fry the rendang paste over high heat until fragrant. Simmer for 5-7min until oil surfaces.
3 Add in the coconut milk, kaffir lime leaves, turmeric and bay leaves, lemongrass and lengkuas. Mix well and simmer for 2min.
4 Add in the chicken, kerisik, gula melaka and salt. Boil for 15-20min until chicken is tender, the gravy thickens and more oil surfaces.
Coordination Rachel Xie Photography Frenchescar Lim & Darren Chang Art Direction & Styling Chelza Pok
Recipe by Irene Jansen
Serves 4
INGREDIENTS
1 tbsp olive oil
2 red snapper fillets
4 tbsp fish curry powder
2 tbsp water
1 big onion, peeled and cut
into chunks
2 cloves garlic, peeled and crushed
2 carrots, cut into chunks
½ cup curry leaves
½ tsp coriander powder
1 tsp ginger powder
3 cups water
2 medium eggplants, halved and cut into 3cm pieces
½ tsp salt
½ tsp pepper
½ cup fresh coconut milk
10 cherry tomatoes, halved
½ cup fresh coriander leaves
DIRECTIONS
1 In a pot, heat the olive oil and saute the fillets for 5 min on each side. Remove and set aside. Mix the curry powder with 2 tbsp water to form a paste. Set aside.
2 Heat the oil again and saute the onion, garlic, carrots, curry leaves, coriander powder and ginger powder over medium heat until fragrant.
3 Add the curry paste and stir-fry for 5 min. Add the water, eggplants, salt and pepper
and leave to boil on high heat for 15 min.
4 Once the curry thickens, add the fillets and cook for 10 min. Add the coconut milk and simmer for another 2 min. Garnish with cherry tomatoes and coriander leaves before serving.
Photography Calvin Tan/ Flame Production Studio Styling Diane Ng
Recipe by Annette Tan
Serves 3-4
INGREDIENTS
8 shallots, peeled
3 slices galangal, peeled
1 piece thumb-size ginger, peeled
20 dried red chillies, soaked in hot water for 10 min and drained
2 stalks lemongrass, white parts only
1 clove garlic, peeled
6 tbsp grated coconut, skin removed
3 tbsp canola oil
500g topside or beef shank, cut into large chunks
2½ cups coconut milk
1 fresh turmeric leaf, thinly sliced (optional)
1 kaffir lime leaf, thinly sliced
1 tsp salt
1 tsp sugar
DIRECTIONS
1) Place the shallots, galangal, ginger, dried red chillies, lemongrass and garlic into a food processor and blend to a fine paste.
2) Place the grated coconut in a frying pan and dry-fry until it turns a deep golden.
3) Pound the coconut till fine.
4) Heat oil in a pot and fry the spice paste over medium heat for about 10 min, till it is cooked. Stir constantly.
5) Add the beef, pounded coconut, coconut milk, turmeric and kaffir lime leaves, salt and sugar. Keep stirring until the mixture boils.
6) Cook on low heat in a covered pot for 4 hours (stirring every 20 min) until the gravy thickens and the meat is tender. Serve with rice.
Photography Calvin Tan/Flame Production Studio Art Direction & Styling Diane Ng
Recipe by Chef Yusnita Yusoff of Mamanda
Serves 4
INGREDIENTS
For the spice mix:
1 knob (3cm) ginger
1 tbsp minced galangal
1 red onion, quartered
4 cloves garlic
1 tbsp ground coriander
1 tbsp white peppercorns
2 tbsp water
2 tbsp oil
3 cloves
1 cinnamon stick
3 star anise
2 stalks lemongrass
5 cardamom pods
1 chicken, quartered
1 litre water
400g rice vermicelli, blanched
A handful of bean sprouts, blanched
Coriander and fried shallots, to garnish
DIRECTIONS
1 Blend all the ingredients for the spice mix and set aside.
2 In a large stockpot, heat the oil over medium heat. Add the cloves, cinnamon stick, star anise, lemongrass, and cardamom pods. Stir-fry for 2min until fragrant.
3 Add the spice mix and cook until the mixture is almost dry.
4 Add the chicken and water and bring it to the boil. Cover and simmer for 45min.
5 Remove the chicken from the broth and shred the meat.
6 Divide the vermicelli into 4 bowls and top with bean sprouts and shredded chicken. Pour the hot broth over, garnish with coriander and fried shallots.
Coordination Samantha Ann Young Photography Darren Chang Art Direction & Styling Nikki Ho
Recipe by Chef Sunny De Coasta of Raffles Town Club
Serves 4
INGREDIENTS
Oil, for frying
1.4 litres + 150ml water
For The Gravy
1¹⁄³ tbsp dried shrimp
1¹⁄³ tbsp dried chili paste
1 small onion, minced
1¹⁄³ tbsp minced garlic
1 tsp belacan, toasted
60g peanuts, roasted and chopped
60g fermented soya bean
2 tbsp tamarind juice
1 tamarind flower
Salt, to taste
Sugar, to taste
For The Noodles
¾ tbsp minced onion
¾ tbsp minced garlic
300g bee hoon, soaked in warm water for 1 hour
¾ tbsp dried chilli paste
100g beansprouts
20g tau pok, diced
½ tsp turmeric powder
2 tbsp peanut oil
Salt, to taste
For Garnishing
3 stalks flat spring onions
2 calamansi
Sambal chilli (optional)
DIRECTIONS
1 Heat oil in non-stick pan. Add in all the ingredients for the gravy and stir-fry for 2-3min. Add 1.4 litres of water, stir, bring to boil and set aside.
2 Heat up oil in pan, add minced onion and garlic and stir-fry till fragrant.
3 Add 150ml water and the rest of the ingredients for the noodles. Stir-fry till almost dry, then lower the heat and toss till the noodle is dry.
4 Transfer to four serving bowls; spoon the gravy over and garnish with spring onions and half a calamansi for each portion. Serve immediately, and with sambal chilli on the side.
Coordination Wyn-Lyn Tan Photography Winston Chuang Art Direction & Styling Nikki Ho
Recipe by Stephen Keh, Chef de Partie of The Line
Make 45-50 skewers
INGREDIENTS
For the marinade:
4 tsp turmeric powder
6 tsp ground fennel
3 tsp ground cumin
3 tsp ground coriander
10 shallots, peeled and minced
5 tbsp minced garlic
3 tsp crumbled belacan, toasted
2 tbsp oyster sauce
2 tbsp kecap manis
1 stalk lemongrass, ends removed and finely chopped
4 tbsp minced ginger
A pinch of salt
For the satay:
160g boneless chicken leg, cut into 3cm-long pieces
160g beef striploin, cut into 3cm-long pieces
160g pork shoulder, cut into 3cm-long pieces
1 cup cooking oil, for basting the meat
45-50 bamboo skewers
For the peanut sauce:
1 tbsp cooking oil
5 shallots, minced
1 tbsp minced garlic
1 stalk galangal (about 5cm long), peeled and finely chopped
2 stalks lemongrass, ends removed, lightly bruised and finely chopped
2 tbsp oyster sauce
2 tbsp kecap manis
1 tbsp crumbled belacan, toasted for 2min
½ tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground fennel
9 dried chillies, soaked in water for 15min, then blended into a smooth paste with 2 tbsp oil
½ cup coconut milk
1 cup roasted peanuts, chopped and roughly pulsed in a food processor
200g tamarind pulp, mixed with 1 cup water and strained for the juice
3 candlenuts, soaked overnight, then crushed and blended with 2 tbsp water
A pinch of salt
DIRECTIONS
1 Place all the ingredients for the marinade in a bowl and mix well. Marinate the chicken, beef and pork, placing each type of meat on separate plates. Cover with cling wrap and chill overnight.
2 To make the peanut sauce, heat the oil in a saucepan. Over a low flame, saute the shallots until fragrant. Add the other ingredients, one at a time, in the order listed. Stir to mix each one in evenly before adding the next. Let the sauce simmer for 10min, stirring constantly. Remove from heat and set aside.
3 Thread 3-5 pieces of meat onto each bamboo skewer, leaving about 10cm bare from the bottom of the skewer.
4 Baste the meat and grill in a preheated oven, using the grill or broiler function, for 6min, turning them every 2min. Or, cook over a barbecue grill for 5min, turning them every 10 seconds and basting frequently. Serve with the peanut sauce.
Coordination Mia Chenyze Photography Darren Chang Art Direction & Styling Nikki Ho
Recipe from Chinta Manis Peranakan Patisserie
Serves 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
1/2 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.
Coordination Selena Vera Hey Photography Justin Loh Art Direction & Styling Nikki Ho
Recipe by Sharifah Ismail, owner of Aiman Malay Food
Serves 5-6
INGREDIENTS
For the lontong paste:
2 garlic cloves, roughly chopped
1 large onion, roughly chopped
1½ stalks lemongrass (10cm a stalk), sliced
½ slice galangal
150g ikan bilis, soaked for 5min
2½ tbsp cooking oil
1 tbsp ground coriander
½ tbsp fish curry powder
500ml water
For the vegetables:
80g carrot, peeled and sliced
250g yam bean, peeled and cut into 5cm strips
400g Chinese round cabbage, cut into bite-sized chunks
100g long beans, cut diagonally into 5cm lengths
2 daun salam (Indonesian bay leaves)
Sugar and salt, to taste
Ikan bilis powder, to taste
500ml coconut milk
2 tbsp sambal chilli oil
3 pieces tau kwa, halved into triangles and deep-fried
3 instant rice cakes*, boiled and cubed
6 hard-boiled eggs, halved
60g serunding (fried grated coconut)
Sambal chilli to taste, for topping
DIRECTIONS
1 Blend all the ingredients for the lontong paste into a smooth mixture.
2 Heat the cooking oil in a deep pot and fry the lontong paste over medium heat for about 5min, or until fragrant.
3 Add the ground coriander and fish curry powder.
4 Pour in the water, mix well, and bring to the boil.
5 Add the vegetables and cook until softened. Reduce the cooking time if you prefer your vegetables to have a firm bite.
6 Add sugar, salt and ikan bilis powder.
7 Add the coconut milk, stirring it in as you pour so it combines evenly. The mixture should thicken.
8 Turn off the heat when the mixture boils. Add the sambal chilli oil for colour and aroma, and the fried tau kwa.
9 Pour the gravy over the rice cakes and eggs before topping with serunding and sambal chilli.
Coordination Yeong Kar Yan Photography Jasper Yu Art Direction & Styling Nikki Ho
Recipe by Ricky Lim, executive chef of Street 50 Restaurant & Bar
Ingredients
500g durian pulp, use D24 durians for the best flavour
250ml coconut milk
250ml fresh milk
100ml water,
4 knotted pandan leaves
70g gula melaka (palm sugar)
Directions
1) Combine durian pulp, coconut milk, fresh milk, water, pandan leaves, gula melaka and a pinch of salt in a pot.
2) Simmer over low heat for 1 hours, stirring occasionally to prevent the mixture from sticking to the bottom of the pot.
3) Remove pandan leaves, cool, chill and serve. It keeps up to a week in the chiller, or up to a month in the freezer.
Photography Darren Chang Art Direction & Styling Nikki Ho