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Xmas in Singapore
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Have something different on your dining table this Xmas. Go oriental... .
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THESE DELECTABLE dishes will take you to the `food paradise', Singapore. So embark on an oriental gastronomic adventure this Xmas.
Hainanese Chicken Rice
Chicken Stock- 2 cups
Steamed tender chicken- 10 pieces
Basmati Rice- 1 cup
Celery- 1 Stalk
Cucumber- 1
Tomatoes- 2
Soybean Sauce
Tomato Sauce
Chilli Sauce
Method
Wash and drain the rice. Then cook it in 2 cups of chicken stock. Add salt to taste and mix. Slice spring onions and celery and spread over the rice. Steam the chicken pieces. Heat a frying pan. To it add 2-3 spoons of salad oil. Then add steamed salted chicken pieces. Pour 1 teaspoon soybean sauce and stir the contents gently for 5 minutes. Add pinch of sugar, stir and remove from fire. Arrange the chicken pieces in a large dish. Place tomatoes and cucumber rings, sliced celery and spring onions around it. Pour cooked rice in a plate and serve hot with chilli sauce, Tomato sauce and green chillies in vinegar.
Hokkien Prawn Mee
Cooked prawns- 10
Cooked sliced pork- 5 pieces
Cooked sliced Cutle Fish- 5 pieces
Vermicelli -10 gms
Noodles- 15gms
Carrots- 2
Soyabean Sauce- 1 teaspoon
Tomato sauce- 1 teaspoon
Method
In a frying pan add 2-3 spoons of salad oil and stir. Fry the prawns, pork pieces, vermicelli, and noodles. Pour soybean sauce, tomato sauce and salt to taste, and shake the pan for a through mixing. Keep on low fire for 5-10 minutes. Remove and serve hot with tomato and carrot slices.
Fish Head Curry
Fish meat- 1/2 kg
Carrots- 2
Boiled French beans- 1/4 cup
Tomato- 1
Onions sliced- 3
Fish masala- 3 teaspoon
Tomato Sauce- 2 teaspoon
Vegetable oil- 3 teaspoon
Method
Slice the fish meat into square pieces. Heat the cooking pan and add oil. Saute the sliced onions. Add sliced carrots, boiled French beans into the pan and stir. Then add tomato sauce. Finally add fish masala into the mixture and stir gently. Pour a cup of water and salt to taste. Stir thoroughly and keep on low fire till fish is cooked and the gravy becomes thick. Serve hot with Naan or bread.
Satay
Meat Kababs- 5
Cucumber- 1
Peanut sauce
Method
Prepare the meat kabab by mixing white of an egg, salt to taste, chopped onions and carrots, and minced cooked meat.
Deep-fry the kababs until brown. Place them in an oval dish and decorate with rice cakes, sliced cucumber and serve hot with peanut sauce.
Chilli Crab
Cooked crab- 2
Cabbage Leaves- 4
Soybean sauce- 2 teaspoon
Chilli sauce- 2 teaspoon
Tomato Sauce- 1 teaspoon
Ajinomoto- 1 pinch
Corn flour- 3 tablespoon
Chilly red colour
Method
Keep the cooked crab aside. Prepare a paste corn flour, chilli colour and ajinomoto and with soybean, chilli and tomato sauce, marinate the crabs with the paste and keep in the fridge for 30 minutes. Deep-fry the marinated crabs in salad oil or vegetable oil until golden red. Take an oval plate and spread the cabbage leaves. Arrange the hot chilli crabs on top and serve hot with bread on deep fried buns.
Chicken Sevangei
Chicken- 1Kg
Corn flour- 2 teaspoon
Egg- 1
Soybean sauce- 2 teaspoon
Vinegar- 1 teaspoon
Sugar- 1/2 teaspoon
Red Chillies-5
Ginger- 2 pieces
Garlic- 4 pieces
Pepper- 10
Method
Cut the chicken into medium size pieces. Marinate Chicken pieces in a mixture made of corn flour, egg and salt for half an hour. Fry the pieces until golden red. Prepare a sauce with soybean sauce, vinegar, and sugar. In a frying pan pour oil and sauté the sliced red chillies, ginger and garlic. Then add pepper, and sauce mix. Add the fried chicken pieces and stir. Stir gently, a paste of corn flour in water into the pan. Add a spoon full of boiled water if needed. Keep on low flame for 10 minutes, stirring occasionally, till the mixture is thick. Remove from fire and serve hot with bread, or buns.
CELINE SUNNY
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