This is another must try when you are in Singapore, that is the Hainanese Chicken Rice. It promises you tender chicken after 2.5 hours of cooking using this special recipe and preparation. You need, 1 kg of chicken, ginger, onions for the stock. The chicken part of the meal will need 1.5kg of free range chicken. Mainly chicken but you need Shaoxing wine or Chinese cooking wine, light soy sauce, chopped garlic clove, ginger slices, chopped spring onions, sesame oil and salt. There other two other sauces to go along with this delicious chicken other than rice. Chilli sauce can be made with 10 long red chilli, garlic, ginger, lime juice & salt. While the ginger sauce with garlic, ginger, lime juice and salt. In the video at 7:06 shows this detail and you can really make a great condiment that really enhances this wonderful rice meal. Of course, the rice is no ordinary rice too. Using the reserved chicken fat, add grated ginger, finely chopped garlic cloves, pandan leaves, salt, and long-grain rice to prepare. The instructions are available in the following video recipe.
Originally uploaded by zannnielim
Bak chor mee in short is BCM, so if you say BCM to some local Singaporean, they know what you mean. 'Bak chor' is delicious minced meat and the marinate use in this recipe is simply some soya sauce, ground garlic powder and some flour. This version of mee pok is served with minced meat, sliced mushrooms and shredded lettuce. Will need meat balls, beansprouts, bits of deep-fried lard to get closer to the traditional taste. The bits of deep-fried lard is the most magical ingredient. Will also place a few small pieces of fried crispy sole fish as garnishing if you can manage to get them in Europe.
Sea cucumber, or namako (japanese) is rich in iron and good source of calcium. They are usually sold in the markets dried and are hard as rocks. Prepared by soaking in water for at least 24 hours, during which it doubles in size. It becomes gelatinous, slippery with a rubbery texture. Flavours to cook with: garlic, chill or fermented bean sauces. Dishes to incorporate with: Winter melon, dried scallop, kai-lan or Shiitake mushroom. My grandmother has a traditional soup recipe that includes the sea cucumber from her hometown in Chaozhou. She made a very delicious broth with pork bone, Chinese cabbage, Fish paste or Fiskbullar (Scandinavian) and Fish Maw.
Photo credit: Foods Heaven
This is a Teochew soup. Comfort food. Rather one of my favourite soup made with pork ribs. Nowadays, there are premade spices sachets to just drop into a pot of water, add the washed ribs and an entire bulb of garlic, unpeeled. Season to taste at the end of the 1 hour simmering. The taste of the ribs is great when dipped into some dark soya sauce and chili padi. To be really honest, this soup goes just enough and well with Jasmine white rice. Nothing else.
There isn't really a secret recipe. I agree with this because this is a very down-to-earth good quality soup made with fresh Pork ribs, garlic peppercorns and patience.
There isn't really a secret recipe. I agree with this because this is a very down-to-earth good quality soup made with fresh Pork ribs, garlic peppercorns and patience.
This is a video recipe.
The Scottish celebrity chef, Gordon Ramsay, challenged 328 Katong Laksa in Singapore for this dish. The secret lies in the Rempah or mixed spices. Rempah is a nonya ingredient made from fresh herbs and dried spices, mainly from dried chillies, fresh chillies, galangal, lemon grass and tumeric. Ginger, garlic, shrimp paste (or belachan), coriander seeds, dried shrimps, candle nuts, bean paste and other herbs. In the Laksa, there are dried prawns, coconut milk, chicken stock, prawns, clams, thick rice stick noodles, bean sprouts, tofu puffs, hard-boiled eggs, fresh daun keson or Vietnamese mint (aka laksa leaves). Preparation tool is the mortar to pound the dried prawns til crumbly.
Originally uploaded by køkken69
Chwee kueh, is the dialect hokkien way of saying 水粿. "Water rice cake" is made by steaming rice cake. This is commonly a breakfast item in particular Singapore. The preparation is simply steaming the mixture of rice flour and water. This slightly viscous mixture when steamed in small cup-shaped containers gives its shape, and of course the softness texture is important. The toppings is truly the secret to a good tasty Chwee Kueh. Diced preserved radish and a good wallop of the right chilli sauce is the essence :)
Originally uploaded by Casual Chin
Pineapple tarts are a 'must-have' festive cookie. It is a small, bite-size pastry filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk. It has an exceptional rich, buttery, tender and melt-in-the-mouth texture.
The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves.
During the Chinese New Year season, these are usually made in the shape of flat, open tart topped with pineapple jam under a lattice of pastry. In the video recipe, it shows rolls filled with jam that are open at the ends and jam-filled spheres is the other alternative.
They can be found in commercial bakeries to buy back and give away as souvenir food items to share with friends back home.
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Just Giving page
Today's BBQ'd Chicken Wings in Sweet Chili Sauce recipe is by Rueben.
Everyone loves chicken wings. You can bake them, barbecue them, even broil them. There are many ways to enjoy one of our favorite snack foods. But one of our favorites here on Guam are the Asian Sweet Chili Sauce BBQ’d Chicken wings.
Here is all you need:
2 ½ to 3 lbs of chicken wing drumlets and winglets.
2 cups of homemade sweet chili sauce.
For the Sweet Chile Sauce:
1/3 cup of apple cider vinegar
1/4 cup of water
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves of fresh garlic minced
1/4 tsp salt
1 tsp cornstarch, dissolved in 1 tsp water
Procedure:
1. In a saucepan, combine together the water, vinegar and sugar.
2. Mix together until well blended. Bring to a boil until the sugar has been dissolved.
3. Add the hot pepper, garlic and salt, and boil for another 1 minute.
4. Add the cornstarch and boil until everything has blended together.
5. Allow this to cool before you use it for a marinade.
If you are going to use this sauce for a barbecue glaze, cooling is not necessary.
This makes about 1/2 cup of sauce.
You can adjust the vinegar, sugar and hot pepper to your particular taste however this recipe is usually friendly for all.
This BBQ recipe will take 2 cups of this sauce.
Putting it all together:
Wash and allow the chicken wings to drip dry.
Place chicken wings in a re-sealable plastic bag.
Add in one (1) cup of the sweet chili sauce.
Seal the bag and rotate to make sure the wings are well coated with the sauce.
Chill for at least 4 hours before barbecuing.
Start the fire in your BBQ pit. You want to BBQ with medium heat. This is at about 350° to 450° F. Use the thermometer in the lid/cover of your BBQ pit to measure the heat.
If you do not have a lid thermometer, here is another way to measure your heat. Hold the palm of your hand about 5 inches above the grill. If you can hold your hand there about 5 to 7 seconds, you can consider your heat to be medium.
Take you wings out of the chill box and allow to them to reach room temperature before BBQing. This should take about 20 minutes.
Grease up your grill and place the chicken wings down. Barbecue your wings about 15-20 minutes per side but make sure that you constantly turn them so that the sugar from the sweet chili sauce marinade does not burn. Total cooking time should be 30-40 minutes.
The last 5 minutes of cooking, coat the wings with the remaining one (1) cup of sauce for a nice, thick glaze.
Serve with white rice and your favorite sides.
I hope you enjoy this very simple recipe for a great Asian BBQ experience. - Rueben's Recipe blog
Adriatic Cruises
Originally uploaded by vince.yeow
When you are in Singapore, or Malaysia, or places that sells real asian food ;) you must try this.....!!!!

