Singapore

Singapore, the Lion City or the Little red dot, is an intriguing blend of Western modernity and Asian culture. Yes, there were lions and small red dots all over the place. Amazing! Best dots ever! That’s why we decided to make Singapore noodles, grilled fish, chwee kueh and ice-cream loti. Scroll down for the friday mice points and our next destination!

Singapore noodlesdscf6486

INGREDIENTS:

  • 125 ml (½ cup) vegetable oil
  • 100 g snake beans, cut into 3 cm lengths
  • 250 g green prawns, cleaned and peeled, tails intact (see Note)
  • 1 red capsicum, thinly sliced
  • 1 onion, sliced
  • 2 eggs, lightly beaten
  • 1½ tbsp Madras curry powder, mixed with 2 tbsp water to form a paste
  • 300 g rice vermicelli noodles, soaked in cold water for 15 minutes, drained
  • 160 g (2 cups) bean sprouts
  • 60 ml (¼ cup) soy sauce
  • coriander leaves
  • lime wedges

INSTRUCTIONS:

  1. Heat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. Transfer beans to a large bowl and set aside. Add prawns to pan, stir-frying for 1 minute or until curled, slightly opaque and pink.
  2. Transfer to bowl with beans.
  3. Add 2 tbsp oil to wok or pan and stir-fry capsicum and onion for 3 minutes or until tender.
  4. Transfer to bowl with beans.
  5. Reduce heat to medium–low, pour eggs into pan, swirling around to coat sides of wok or pan to create a thin omelette. Cook for 2 minutes or until just cooked.
  6. Transfer omelette to a chopping board, roll it up and cut into thin slices. Set aside.
  7. Add remaining 65 ml oil to wok or pan, then add curry paste and noodles, stir-frying over medium heat until completely combined.
  8. Add bean sprouts and reserved prawn and bean mixture, stir-frying for 5 minutes or until noodles are just cooked.
  9. Add omelette slices, pour over soy sauce, then divide among bowls.
  10. Scatter coriander over noodles and serve with lime wedges on the side.

Hawker-style grilled fish with chilli and turmericdscf6483

MAIN INGREDIENTS

  • 2 tablespoons oil
  • 500 g fish fillet
  • 1 lime
  • 1 clove garlic
  • 3 shallots
  • 6 dried chillies
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • salt

INSTUCTIONS:

  1. Blend all the ingredients of the chilli paste in a food processor until fine.
  2. Heat the oil up in a wok. When the oil is hot, fry the chilli paste until aromatic, remove from wok and set aside.
  3. Fire up the grill until fully heated. Prepare a sheet of aluminium foil and lay the fish on top.
  4. Cover the fish with half the chilli paste and grill for about 3 minutes.
  5. Turn the fish over and spread the remaining chilli paste on the other side. Grill for another 3 minutes or until cooked.
  6. Remove from the heat and serve immediately with a dash of lime juice.

Chwee Kueh 水粿dscf6473

INGREDIENTS:
• 1 cup Rice Flour
• 1 tablespoon Tapioca Flour
• 1 tablespoon Oil
• 3 teaspoons Salt
• 5 cups Water
• 1 packet Pickled Chye Po (Preserved Salted Radish)
• Sugar (self-directed amount, used as Radish Dressing)
• Dark Soya Sauce (self-directed amount, used as Radish Dressing)
• Cupcake/muffin moulds

INSTRUCTIONS:
Rice Cake Preparation:

  1. Set aside 1.5 cups of water mixed with 1 cup of rice flour.
  2. Add 1.5 cups of boiling water and 3 teaspoons of salt into the flour mixture and stir well.
  3. Oil moulds before filling with flour mixture.
  4. Steam at high heat for 8-12 minutes.

Salted Radish Preparation:

  1. Wash 1 packet of pickled Chye Po thoroughly and drain.
  2. Heat oil on frying pan, then fry Chye Po over medium heat for 10 minutes.
  3. Remove cooked Chye Po and season with sugar and dark soya sauce.
  4. Add to rice cakes and serve.

Open ice-cream sandwiches (ice-cream loti)dscf6506

INGREDIENTS:

  • 525 g (3½ cups) plain flour
  • 7 g sachet dry yeast
  • 80 ml (⅓ cup) milk
  • 110 g (½ cup) caster sugar
  • 50 g unsalted butter, chopped
  • 1 tbsp vegetable oil
  • 1 tsp each of yellow and pink food colouring
  • assorted ice-cream flavours, to serve

INSTRUCTIONS:
Proving time overnight and 3 hours 10 minutes

  1. Combine 75 g flour, ½ tsp yeast, and 100 ml water in a bowl.
  2. Cover with plastic wrap and set aside at room temperature overnight.
  3. Heat milk and 80 ml water in a small saucepan over medium heat until lukewarm.
  4. Stir in sugar and remaining 1½ tsp yeast. Set aside for 10 minutes or until mixture bubbles.
  5. Transfer to an electric mixer fitted with a dough hook. Add ½ tsp salt, remaining 450 g flour and reserved yeast mixture, then beat on medium speed for 6 minutes or until a smooth dough forms. Add butter, one piece at a time, beating well after each addition. Add oil and beat until combined.
  6. Halve dough and colour one portion with yellow food colouring and the other with pink. Knead each portion until evenly coloured (it can take up to 5 minutes).
  7. Transfer to separate lightly greased bowls, cover with plastic wrap, and set aside in a warm, draught-free place for 2 hours or until doubled in size.
  8. Roll pink dough into a 20 cm-long log. Roll out yellow dough, between 2 sheets of baking paper, to form a 20 cm x 24 cm rectangle.
  9. Place pink log in centre of yellow dough and roll up to enclose log. Place in a lightly greased 9.5 cm x 20 cm loaf tin, cover with plastic wrap, and set aside in a warm, draught-free place for 1 hour or until doubled in size.
  10. Preheat oven to 180°C. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn out onto a rack to cool completely.
  11. Trim loaf, then cut into 12 thick slices and serve topped with 2–3 scoops of ice-cream.

Singapore miaowed us and got this many mice: 

 

 

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