Archive for the ‘: SINGAPOREAN’ Category
Winter Melon & Minced Pork (冬瓜香菇炒肉粹)
February 25, 2019 Lee
Leave a comment

Winter Melon & Minced Pork (冬瓜香菇炒肉粹)

Peng's Kitchen, Singapore.
Great sounding recipe from a friend in Singapore. This is a Chinese dish and sounds easy, and tasty.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Ingredients
  

  • 700 grams winter melon, (about 1½ lb)
  • 8 Shiitake mushrooms
  • 150 grams ground pork, (5-6 oz)
  • 1 carrot
  • 2 slices fresh ginger
  • 1 cup water
  • 1 teaspoon sesame oil
  • salt, to taste, as desired
  • extra light olive oil, as needed

For the Marinade

  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing rice wine
  • dash white pepper, as desired

Instructions
 

  • Add the ground pork to a bowl and add the Marinade ingredients, mix together and set aside to marinate.
  • Peel the winter melon, slice in half lengthwise and scoop out and discard the seeds. Cut the two halves into bite size cubes.
  • Chop or rangiri the carrot. Remove the stems from the mushrooms and dice the caps and finely dice the stems.
  • In a large non stick pan, heat 2 tablespoons of extra light olive oil, when hot, add the ginger and stir fry until fragrant.
  • Add the mushrooms and stir fry for 2-3 minutes to soften them.
  • Add the ground pork and mix into the mushrooms.
  • Add the melon, carrot, and water. Heat to a boil, reduce heat to a simmer and cover. Cook until the melon is tender, stirring occasionally.
  • Drizzle in the sesame oil, taste, and season with salt as desired. Place in a serving bowl and serve family style. Enjoy.

Notes

Low cost per serving.
Rangiri cut for carrots - to cut carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece. This is a perfect shape for soups, stews, Japanese curry, simmered dishes.
* Best Value $1 or Less per Serving,: CHINESE,: SINGAPOREAN,PORK,SOUPS, STEWS, CHILI
Bitter Gourd & Tomato Soup (苦瓜番茄汤)
February 19, 2019 Lee
Leave a comment

Bitter Gourd & Tomato Soup (苦瓜番茄汤)

Peng's Kitchen, Singapore.
This is a Singaporean Chinese soup and it sounds delicious as well as easy to make. This is essentially how most soups in Asia are made.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Lunch, Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Ingredients
  

  • 1 large bitter gourd
  • 4 plum tomatoes
  • 2 carrots
  • 2 slices fresh ginger
  • 350 grams pork ribs, (12 oz)
  • 2½ liters water, (2½ quarts)
  • salt, to taste

Instructions
 

  • Cut the ribs between each bone. Cut the bitter gourd in half lengthwise and scoop out seeds with a spoon, cut each half of the gourd lengthwise into 2 or 3 strips then cut each strip into 1 inch pieces. Remove stem end of the tomatoes and cut into quarters. Chop the carrots into bite size pieces, Rangiri method works well for this. And finally, cut 2 slices from a piece of ginger.
  • Add all ingredients except the salt, to a large pot, and add the water.
  • Bring to a boil then reduce to a simmer, skim off any foam on the top, and cook for 2 hours.
  • Taste and season with salt as desired. Ladle into bowls and serve with rice on the side.

Notes

Low cost per serving.
Rangiri cut for carrots - to cut carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece. This is a perfect shape for soups, stews, Japanese curry, simmered dishes.
* Best Value $1 or Less per Serving,: CHINESE,: SINGAPOREAN,SOUPS, STEWS, CHILI
Sesame Chicken Rolls
January 31, 2019 Lee
Leave a comment

Sesame Chicken Rolls

Peng's Kitchen, Singapore.
This is a twist on spring rolls and was brought up by a friend who has eaten sesame chicken rolls in Hong Kong, so with the help from another friend, in Singapore, I modified a spring roll recipe to reflect the changes for the sesame chicken version. I have not tested this yet, but I will in the near future. Not all the ingredients will have quantities, I will figure that out when I make these. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Asian

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Ingredients
  

  • spring roll wrappers, refrigerated
  • chicken breasts, or fillets
  • Cheddar cheese, sliced
  • 3 tablespoons tahini, aka sesame paste, Shortcut
  • 3 tabelspoons water
  • 1½ tablespoons brown sugar
  • 1 egg yolk
  • white sesame seeds
  • olive oil, as needed
  • 2 tablespoons water
  • 1 tablespoon corn starch

Instructions
 

  • Cut the chicken into strips lengthwise and about ½ inch square, and the strips about 3 to 3½ inches long. Maybe start with one chicken breast and test the recipe before making more, I will estimate 2-3 strips of chicken per roll.
  • In a non stick pan on medium heat, add a tablespoon of olive oil. When the oil is hot, add the chicken strips and stir fry until no longer pink and just cooked through, this goes quickly as the chicken is thin strips. Don't over cook the chicken or it will be dry. Remove the chicken to a plate lined with paper towels to cool. Allow the chicken to cool completely.
  • While the chicken is cooling, prepare the other items you need. The reason for letting the chicken cool is you never fill a spring roll with hot filling as they tend to break apart doing that, so let the filling cool completely.
  • In a small bowl, mix together the tahini, water, and brown sugar until smooth.
  • In another small bowl, add the egg yolk and lightly mix with a fork. Get a pastry brush ready.
  • Slice the cheese into strips about ½½ inch wide, I am estimating 2-3 strips of cheese per roll.
  • In another small bowl, mix together the 1 tablespoon of corn starch and the 2 tablespoons of water, this is your glue.
  • When the chicken has cooled, now we are going to warp the rolls, and it is good if you have two people do this, one to pull the wrappers apart and one to roll. If there is only one person to assemble the riolls, Keep in mind there is a smooth side and a rough side to spring roll pastry wrappers.
  • Place a pastry wrapper, smooth side down, on your work surface with one corner pointed towards you. Place 2-3 strips of chicken near the corner nearest you, so that it is closest to you without overhanging the pastry. Two strips on the bottom and one strip on top would be perfect.
  • Spread some sesame paste mixture over the chicken.
  • Top the chicken with 2-3 strips of cheese.
  • Preheat your oven to 180°° C (350° F), line a baking sheet with foil or parchment paper.
  • Now fold up the corner nearest you, over the chicken, and roll tightly away from you until you almost get near the widest part (the left and right corners). Now at this point, dip two fingers in the corn starch slurry and rub your fingers along the two edges that are pointing away from you.
  • Tightly fold the left side towards the middle, then the right side towards the middle. It should look like an open envelope now.
  • Continue to tightly roll away from you, ending up with the point end away from you, nicely sealed to the wrapper, and you just made a chicken spring roll. Place the roll on the prepared baking sheet.
  • Repeat the process for as much chicken you have ready. Continue placing rolls on the baking sheet and keep them evenly spaced apart.
  • Once your rolls are completed, brush the rolls with the egg yolk, then sprinkle with the sesame seeds.
  • Bake for 25-30 minutes or until golden brown.
  • Serve with a small bowl of tahini for dipping, enjoy.

Notes

Low cost.
Shortcut: Homemade Tahini (Sesame Paste).
* Best Value $1 or Less per Serving,: SINGAPOREAN,APPETIZERS / SNACKS,CHICKEN & TURKEY
Steamed Egg Tofu & Pork
December 2, 2018 Lee
Leave a comment

Steamed Egg Tofu & Pork

Adapted from several internet recipes.
This is Chinese/Singaporean in origin, and sounds very good as I do like egg tofu in soups with pork so this should be perfect. The one ingredient, wolfberries, makes this very Chinese. This is a season as desired recipe, when I make this, I will try and nail down some accurate measurements. I look forward to making and tasting this.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

Equipment

  • Rice Cooker with Steamer Tray
  • Steamer Handles

Ingredients
  

  • 1 tube egg tofu
  • ground pork
  • soy sauce
  • white pepper
  • sesame oil
  • dried Goji berries, aka Wolfberries
  • water, as needed

Instructions
 

  • For the steamer, I use my rice cooker that has a steamer tray. A basic pot with a trivet also works. Steamer handles are recommended to lift plates in and out of the steamer tray or trivet.
  • Mix the ground pork with some soy sauce, white pepper, and sesame oil as desired. Set aside.
  • Place some goji berries in a bowl of water to soften, set aside.
  • Remove the egg tofu from the tube and slice about ½ to ¾ inch thick and place them in a heatproof plate that will fit in your steamer.
  • Use a small spoon, scoop up some of the ground pork and shape into a half moon shape, place it flat side down on a slice of tofu. Repeat for the remaining tofu slices.
  • Drain the water from the goji berries, place a berry on top of each mound of pork. Extra berries, just scatter those around the tofu.
  • Heat the steamer of your choice with 1 inch of water, either a pot with a steamer tray or trivet, or as I will use, a rice cooker with a steamer tray.
  • Mix together some water and a splash of soy sauce, pour this into the dish to be steamed, only about ½ as high as the tofu.
  • When the water is boiling in your steamer, lift the dish with steamer handles (preferred method) and place in the steamer and cover immediately.
  • Steam for 10 to 12 minutes, ensure the pork is cooked through. When the time is up, remove with the steamer handles, use a large spoon and scoop out the tofu to serving plates, 2-3 pieces per serving and serve with rice.

Notes

Low cost per serving.
Variants: 1. Add fresh chopped coriander and or spring onion to the ground pork when mixing. 2. Replace the goji berries with half a shrimp. 3. Replace the ground pork with chopped shrimp/prawn.
* Best Value $1 or Less per Serving,: CHINESE,: SINGAPOREAN,PORK
Pork Chops & Tomato Sauce
September 5, 2018 Lee
Leave a comment

Pork Chops & Tomato Sauce

Adapted from an internet recipe.
This is a Singaporean way to prepare pork chops, and it does sound. On my to cook list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Singaporean
Servings 4 servings

Ingredients
  

  • 4 pork chops
  • 1 potato, cubed, skin on or off is up to you
  • 1 small can green peas, drained
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 egg, beaten
  • butter crackers, crushed, as needed

For the Marinade

  • 1 teaspoon soy sauce, and as needed
  • black pepper, as desired
  • 1 tablespoon corn flour

For the Sauce

  • 3 tablespoons tomato sauce, Shortcut
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • ¾ cup water, pinch over ¾ cup (200 ml is goal)

Instructions
 

  • Mix the Marinade ingredients in a shallow dish (like a baking dish), coat the chops with the marinade, add more soy sauce as needed, and let set for 30 minutes.
  • While the chops are marinating, shallow fry the cubed potato, when nicely browned, drain and set aside.
  • Coat a chop in the beaten egg and coat it with crushed butter crackers, repeat for all chops.
  • Shallow fry the pork chops until golden brown on both sides, drain on paper towels.
  • For boneless chops just cut into bite size pieces. For bone in chops, cut meat from the bones and then cut the meat into bite size pieces. Place the pieces on a serving dish, cover with foil.
  • In a large non stick pan or a wok, stir fry the potatoes, peas, onion, and tomato until the onion is softened, about 2-3 minutes.
  • Add the Sauce ingredients, stir together, and bring to a boil then reduce to a simmer, stir often until the sauce thickens.
  • When the sauce is thicken to your liking, pour over the pork chop pieces.
  • Serve with cooked rice for a side and enjoy.

Notes

I will price this when I get pork chops in the city next time. For now I will say Fair priced per serving.
Shortcut: Tomato Sauce.
* Fair Value $1.01 to $1.50 per Serving,: SINGAPOREAN,PORK
Steamed Egg Tufu with Mushrooms
August 20, 2018 Lee
Leave a comment

Steamed Egg Tufu with Mushrooms

Adapted from an internet recipe.
This is a quick and simple Singaporean dish. I will verify some of the ingredients measurements when I make this. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Singaporean
Servings 2 servings

Equipment

  • Steamer
  • Steamer Handles

Ingredients
  

  • 2 tubes egg tofu, I will verify size of tubes
  • ½ package fresh mushrooms, Shiitake, Shimeji, and Enoki, I will verify amount
  • 1-3 Bird's Eye Chilies, seeded and thinly sliced, optional
  • spring onions, sliced, white and green parts
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • black pepper, as desired

Instructions
 

  • Heat a steamer with 1 inch of water, this can be your rice cooker with a steamer tray or a large pot with a trivet. Get out a heatproof plate that will fit either in your rice cooker or pot. If you have a steamer handles, get that out as well and place near the steamer.
  • Slice off the end of a tube of egg tofu, remove the piece from the end, then push out the tofu from the tube.
  • Slice the tofu into ½ inch slices and arrange on the heatproof plate.
  • Remove the stems from the Shiitake mushrooms and discard, thinly slice the mushrooms.
  • Cut off the root sections of the Shimeji and Enoki mushrooms and separate into individual stems.
  • Arrange the mushrooms on top of the egg tofu. Sprinkle with the sliced chilies is using.
  • Mix together the oyster sauce, soy sauce, sugar, sesame oil, and black pepper as desired. Pour over the mushrooms and egg tofu.
  • Place the plate in the heated steamer of your choice, cover, and steam for 10 minutes.
  • Carefully remove the dish from the steamer.
  • Sprinkle the sliced spring onion over the mushrooms and egg tofu.
  • Serve with rice or porridge on the side as a breakfast, lunch, or light dinner. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: SINGAPOREAN
Roti John (Singapore Omelette Sandwich)
May 1, 2018 Lee
Leave a comment

Roti John (Singapore Omelette Sandwich)

Adapted from an internet recipe.
This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine Malaysian, Singaporean
Servings 10 sandwiches

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 5 eggs, chicken or duck, beaten
  • ½ cup shallots, finely diced
  • 1 green chili, finely diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 10 baguettes, or hot dog buns
  • cooking oil, as needed

For Toppings & Sauce

  • spring onions, sliced, white and green parts
  • green chili, sliced
  • tomato sauce
  • sweet chili sauce
  • Sriracha Chili Garlic sauce
  • mayo

Instructions
 

  • In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  • Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  • Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a thin layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  • Serve with toppings and sauces as desired.

Notes

Low cost per serving.
Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.
* Best Value $1 or Less per Serving,: MALAYSIAN,: SINGAPOREAN,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Stir-Fried Pork Liver With Ginger & Spring Onion
November 30, 2016 Lee
Leave a comment

Stir-Fried Pork Liver With Ginger & Spring Onion

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This is an excellent dish as I love pork liver! This is an easy 2 step recipe with minimal ingredients. I made this on 8 Sep 2018 and very well liked by the family. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Singaporean
Servings 4 servings

Ingredients
  

  • 250-500 grams pig liver, sliced thin, (½-1 lb)
  • 3-5 spring onions, cut into 2 inch pieces, white and green parts
  • 1 piece of ginger, thumb sized, peeled and thinly sliced
  • 2 cloves garlic, minced
  • ½ onion, diced
  • 1 teaspoon light soy sauce
  • 1 tablespoon oyster sauce
  • dash mushroom sauce
  • ⅛ teaspoon ground white pepper
  • olive oil, as needed

Instructions
 

  • Heat a non stick skillet, or wok, with a splash of olive oil. Fry the ginger until the sides start to turn white on the edges, then add the thicker pieces of the spring onion, onion, and garlic, cook this 30 seconds to a minute, stirring.
  • Add the liver, the remaining spring onion, and the sauces, cook while stirring this until the liver has turned light brown, take this off the heat for a minute or two (the heat in the pan will cook the liver through, serve with rice on the side. For this photo, this was about 1 minute before the liver was cooked, reason you see some pink on the liver.
  • Transfer to a serving plate, garnish with chopped cilantro if desired, serve.

Notes

Pork liver runs about 122 Baht/kilo, going with that, and for 500 grams the cost is 61 Baht, for 4 servings, this is about 45 cents per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: SINGAPOREAN,Pork - Hearts, Kidneys, Liver