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First Edition, 2009
ISBN 978 93 80075 30 3
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Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: email@example.com
Table of Contents
The best food recipes from Philippines & Singapore.
Chinese style 2 pounds pork butt. Drain oil from the casserole. Bring to a boil. salt. garlic. cut into cubes soy sauce oil Directions Add vinegar. and return the reduced sauce back with the meat. . Remove meat and reduce sauce. bay leaves and pepper into a large casserole. cut into serving pieces. Remove sauce to a bowl. water. cover and bring to a boil. Add the meat. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Simmer and cook for about 30 minutes. Put oil into the casserole and brown cooked meat.Philippines Meat Dishes Chicken and Pork Adobo Ingredients • • • • • • • • • • 1 cup distilled white vinegar (or cider vinegar) 1 cup water 2 tablespoons peeled and crushed garlic 2 teaspoons salt 2 pieces of bay leaves half teaspoon freshly ground black pepper 1 pound chicken.
minced 8 Green onions. Hot and Sour Shrimp with Watercress And Walnuts Yield: 1 servings Ingredients • • • • • • • • • • • • • • • • • 1 lb Large uncooked shrimp. S.Serve with rice. cut into -1-inch squares 2 Garlic cloves. trimmed 2 md Bell peppers. deveined. 2 tablespoons Sherry and grated ginger in large bowl. chicken stock. -peeled. cut -diagonally into -1-inch-long pieces Directions A light marinade of Sherry and ginger flavors the shrimp.C. Mix remaining 2 tablespoons Sherry. which are stir-fried with ted bell peppers and green onions.] 1 tb Cornstarch 1 tb Rice vinegar or white wine -vinegar 1 tb Sugar 1 ts Oriental sesame oil 1/4 ts Cayenne pepper 6 tb Peanut oil 2 tb Chopped walnuts 3 bn Watercress. Combine shrimp. -butterflied 4 tb Dry Sherry 1 tb Grated peeled fresh ginger 1/2 c Chicken stock or canned -broth 2 tb Soy sauce 2 tb Catsup. Watercress makes a colorful bed for the shrimp. [See note. soy . Cover and refrigerate for 30 minutes.
cornstarch. chicken cut in pieces 1 lb. NOTE: You can use Jufran sauce rather than catsup. catsup.fry for 1 minute. 2 minutes. Sprinkle with walnuts and serve. Chicken and Pork Apretada Ingredients • • • • • • • • • • • • • • • • 2. pork cut in 1 1/2 inch squares salt and pepper to taste flour cooking oil 4 cloves crushed garlic 1 medium sized onion. about 265 calories per serving. If you use this. add to wok and cook sauce until clear and thick. The hot stuff is much hotter. shrimp mixture and onions and stir. Add watercress to wok and stir-fry until just wilted. chopped 4 oz. bell peppers and garlic to wok and stir-fry for 1 minute. Add walnuts and stir-fry for 1 minute. The mild is not too hot++somewhat like a spicy catsup. chopped 1 medium sized tomato. Divide watercress among plates. It comes in both mild and hot forms. although not intolerably so. sesame oil and cayenne pepper in small bowl.5 oz pimento cut into 1 inch squares .2 lbs. It's made from bananas and other stuff. stirring frequently. rice vinegar. at least the first time until you can see how they balance out. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Stir stock mixture. be prudent about how much cayenne you use. can of tomato sauce 2 cups water 1 small bayleaf 1 sprig oregano 1 bell pepper cut into 1 inch squares 4 medium sized potatoes cut into 2 inch pieces 1/2 cup frozen peas 3. sugar. Add remaining 2 teaspoons peanut oil.sauce. however and has a more complex and interesting taste. about 1 minute. Add 2 teaspoons peanut oil. Spoon sauce and shrimp over watercress. Transfer walnuts to plate using slotted spoon. Makes four servings. Jufran is a Philippino sauce that's looks and tastes much like catsup.
You may thicken the sauce by adding flour dissolved in water into the pot. Pork Binagoongan Ingredients • • • • • • • • 1 lb. salt and pepper. cut into pieces 1/4 cup oil 1/2 head garlic. If desired. Serve with rice. Simmer for 30 minutes or until tender. Saute garlic. tomatoes and tomato sauce in separate pot. crushed 1 onion. sliced water from 1/4 cup achuete. Pour 2 cups water and let boil. onions and tomatoes after pork has browned. sliced crosswise 2 bundles Chinese long bean (sitaw). cut into 1/2 inch slices .) 5 tbsps. oil 5 cloves garlic. crushed 1 medium sized onion. sliced 1/2 cup bagoong alamang 1/2 cup vinegar 2 cups water Directions Fry pork pieces in hot oil. Add the rest of the ingredients and let simmer until pork is tender.Directions Dust chicken and pork pieces in flour. sliced thinly 1 large tomato. Add potatoes and cook until tender. Finally. Add browned chicken. pork. add peas and pimento and cook for another 3 minutes. oregano and bell pepper. Brown quickly in hot oil. soaked 1 banana heart. Serve with rice. onions. Add salt and pepper according to taste. Oxtail Kare-kare Ingredients • • • • • • • • 1 oxtail (3-5 lbs. bayleaf. pork. let water reduce. cut into 2-inch pieces 4 eggplants. Saute garlic.
Saute garlic and onion in oil. Boil again until tender.• • • • 1/3 cup rice. chopped 1 tsp. pepper and MSG. onions and tomato in a little oil. bagoong according to taste 3 cups coconut milk 1/2 cup water Ingredients . chopped 1/2 lb. finely chopped siling labuyo according to taste (whole chili peppers) 2 tbsp. sauteed garlic and onions to meat and bring to a boil. chopped 1/2 lb. Add achuete water. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Add vegetables and enough water to make a sauce. Boil once and discard water. alamang Directions Saute garlic. pork. ginger. Add alamang. Season with salt. Serve with Bagoong Alamang on the side. Bagoong Alamang Ingredients • • • • 2 cloves garlic crushed 1 small onion sliced 1 small tomato sliced 4 tbsps. toasted brown in a pan and ground to a powder 1/2 cup peanut butter salt and pepper to taste MSG (optional) Directions Cut oxtail into 3 inch pieces. Laing Ingredients • • • • • • • • 40 taro root leaves (dahon ng gabi). shrimp. Saute for another minute.
cooked pork. sliced thinly. cooking oil 1/2 lb. green beans and water. Add cabbage and salt. Put the pork. Serve immediately with Brown Sauce. shrimp. let the dish cool. chopped 2 tbsps. crush siling labuyo. Note: To make the dish spicier. Lumpiang Sariwa Ingredients • • • • • • • • • • • • 1 small onion. shrimp. stirwell. chopped 2 cloves garlic. Let cook for another 5 minutes. ginger. To assemble. stirring frequently. garbanzo beans and ham. Add carrots. . coconutmilk and water on top and let boil until pork is tender. When all of the vegetables are cooked. Cook for another 5 minutes. Roll up. stir until cabbage is done. Cook one side only.Place gabi on the bottom of cooking pot. folding in one end of eggroll wrapper and leaving other end open. Add bagoong and siling labuyo.Simmer uncovered for 5 minutes. chopped 2 cups julienned carrots 1/2 cup green beans. Add pork. To prepare egg roll wrappers. place an eggroll skin unbrowned side up on one corner facing you. cook one side only on a lightly greased skillet until wrappers are slightly brown. french style 2 cups shredded cabbage 18 egg roll wrappers lettuce leaves Directions Cook onion and garlic in oil until tender.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. diced 1/2 cup chopped shrimp 1/2 cup cooked garbanzo (chick peas) beans 1/4 cup cooked ham.
chopped 1/2 cup tomatoes. add pork and cook until done. salt . Water should turn red. lower heat and add 1 clove finely chopped garlic. achuete seeds 1 tbsp. cornstarch. oil 2 tsps. Saute garlic. salt 1/8 tsp. cubed 1 tbsp. Add liver when potatoes are done. Cook and stir until mixture bubbles. soy sauce. Serve hot with rice. pepper Directions Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. cubed 1 cup liver. Stir 1 cup chicken broth and 2 tbsps. pork. Crispy Pata Ingredients • • 4 pig's trotters 1 tsp. Cook until thickened.*Brown Sauce In a saucepan. if the dish is a little dry. mix 1/2 cup sugar and 1 tbsp. sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsps. onions and tomatoes.) then discard when done. Add potatoes and water. Menudo Ingredients • • • • • • • • • • 1 lb. minced 1/3 cup onions. Season as desired and bring to a boil. garlic.
Drain meat. Bring to a boil and season with salt.• • • 1/2 tsp. Cover completely with cold water. pepper and MSG. Deep fry trotters for a few minutes until the skin is golden and crispy. Cover the pan with a tight fitting lid. lower the heat and simmer gently until meat is cooked. MSG oil for deep frying Directions Wash the pig's trotters under running water and place in a large pan. salt 2 cups mung bean (mungo) sprouts 1 tsp. Ukoy Ingredients • • • • • • • • • 1 cup flour 1 egg 1 clove garlic minced 1 tsp. baking powder 1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water) 2 green onions 12 shrimp Directions . Heat the oil in another large pan until it is almost smoking. white pepper 1/4 tsp.
Mix flour. cooked. pepper and garlic. deveined and unshelled 1 can straw mushrooms 1 can water chestnuts 1/2 head of bok choy (pechay) or 1/2 head cabbage.although they may be soft. 2 sticks of celery and pepper corns. take the mixture and fry it in the shape of pancakes. If you really can't find pancit. Heat oil for frying. Add half of the . Remove meat from bone and don't forget to save the stock! 1 lb pork. Sautee garlic and onion slices until the onion is transparent. chrushed 1 medium sized onion. hacked into pieces. Cover chicken with enough water. The ukoy will be done when the outside is brown and crispy. fresh if you can oil for frying 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. Add chicken and pork. Finely cut green onions and mix all ingredients together. sliced ground black pepper. egg. shrimp juice. garlic and salt. When oil is hot enough. julienned a few pieces of snow pea pods 1/2 lb mussels or scallops (optional) soy sauce to taste patis to taste salt to taste 2 cloves of garlic. baking powder. or spaghetti if you're that desperate 4 or 5 green onions 1 lemon Directions Heat oil in a pan (or wok if possible). Blanch the mung bean sprouts and shrimp. boiled in a big casserole with one medium sized onion. Cook until pork is brown. sliced into julien (sp) strips 1 piece of carrot. Serve with a sauce made with vinegar. sliced into thin strips 1 cup shrimp. try egg noodles . salt. Pancit Canton Ingredients • • • • • • • • • • • • • • • • • 1 whole chicken.
Serve hot. Simmer for about another three minutes. soy sauce . sliced several spinach leaves freshly ground pepper salt to taste Directions Boil mussels in water just enough to cover them. peeled and sliced into julienne strips 1 medium sized onion. Add salt. mushrooms.2 lbs) chicken or pork. Mussel Soup Ingredients • • • • • • 2 lb mussels. Simmer for another 3 minutes or so (covered).chicken stock. Simmer for about two minutes. carrots and other ingredients except the noodles itself. Add pepper and salt to taste. Add the remaining stock. Adjust the taste with salt. pepper. Mix thoroughly until noodles are soft. add spinach leaves. Add the noodles. patis and soy sauce. cut in serving pieces 1/4 cup vino blanco or five-year-old rum 4 tsp. Garnish with sliced green onions and sliced lemon. Add ginger and onions. Add shrimps. still in shell medium sized piece of ginger root. Also sprinkle some ground black pepper. soy sauce or patis to taste. Adobong Antigo Ingredients • • • 1 kilo (2. Boil for about three minutes. Serve with lemon juice. Once the shells are opened.
Drain. 2. Marinate the meat in the vino blanco or rum. Fry the extra garlic and sprinkle on the adobo before serving. Fry meat till golden. crushed Directions 1. Simmer till tender and adobo begins to give off oil. pepper and vinegar.• • • • • 5 cloves garlic 2 tsp salt 1 cup vinegar 1 cup buko juice (coconut water) 1 small head garlic. salt. garlic. for at least two hours. pour off excess oil and add buko juice. soy sauce. (5 portions) Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint Yield: 24 servings Lumpia Ingredients • • • • • • • • • • • • • • • • • • 2 lb Diced Peeled Fresh Shrimp 2 c Chopped Shiitake Mushrooms 1/2 c Thin grated Carrot 2 oz Bean Sprouts 2 oz Shredded Kai -Choy Chinese Mustard 2 oz Shredded Won Bok Cabbage 1/2 oz Garlic Chopped 1/2 oz Chopped Lemongrass 4 ea Kaffir Lime Leaves 4 oz Cooked Long Rice Noodles 2 tb Chopped Fresh Mint 2 oz Chopped Fresh Cilantro 1/2 oz Nam Pla Fish Sauce 1 oz Oyster Sauce 1 tb Hot Chili Paste Sesame Oil Soybean Oil 24 Lumpia Wrappers .
Sauce Ingredients • • • • • 3 Oranges 2 c Rice Wine 1/2 c Rice Vinegar 1/2 Bottle Lingham Chili Sauce Fresh Picked Mint Leaves Directions Lumpia: Stir fry at high heat in a equal parts sesame-soybean oil blend. Combine the shrimp with the vegetable/noodle mixture. fish. garlic. add the wine. cilantro and black seeds. Assemble: On a lumpia wrapper. oyster sauce & chili paste. then roll the mixture up folding in the edges to close the ends. mustard. bean sprouts. and strain. cabbage. carrot. Serve immediately. place a mound of the shrimp vegetable mix. Add the lingham chili sauce. soy and chili paste to taste. In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic. arrange on the sauce & garnish with a spoonful of the diced fruit salsa. Lumpia with Sweet Potatoes Yield: 6 servings . lemongrass. Sauce: In a sauce pan. Add the lime leaves. Place the orange chili sauce on a plate and slice the rolls at an angle. Set aside to cool. vinegar. keeping the vegetables crisp. mint. simmer for about 5 minutes. Set aside warm. cilantro & mint and season with the oyster sauce. mushrooms. finishing with the same seasonings of fish soy. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. oranges cut in half and squeezed (include rind & skin). Fold in the cooked rice noodles with the vegetable mixture. Bring to a boil. brush the edges lightly with egg. ginger.
onion and bean curd. Put the lard in a large skillet and saute the pork.Ingredients • • • • • • • • • • • • • 1 c Pork. Remove the pork from the pot and drain. finely chopped 20 Lumpia wrappers (recipe -below) Lumpia sauce (recipe below) ----------------------LUMPIA WRAPPERS--------------------------- • • • • 3 c Flour 1 tb Salt 5 c Water Pork fat ------------------------LUMPIA SAUCE----------------------------- • • • • 6 tb Cornstarch 1 c Water 1/2 c Soy sauce 1/2 c Brown sugar Directions Boil the pork in a pot until tender and the fat comes out. Add the shrimp. Season with the salt and cook over medium heat until tender. garlic. cut into 1" squares 1 c Cubed sweet potatoes Salt to taste 1 Stalk celery. string beans. minced 1 md Onion sliced 1/2 c Diced bean curd 1 c Raw shelled deveined shrimp 1 c String beans. Set aside on a platter to cool. cabbage. add the celery on top. LUMPIA WRAPPERS . finely cubed 6 tb Lard 3 Cloves garlic. cut into 1" -pieces 1 c Cabbage. sweet potatoes and a little water.
Do the same with the rest of the batter. fried) 1 carrot (cut round) 2 tbsps.Sift the flour into a bowl. Mechado (Filipino beef stew) Yield: 2 servings Ingredients • • • • • • • • • • • 1 k. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Remove from pan. salt. In another bowl. Add 1 cup of salted water to the flour to make a stiff dough. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Add more of the water to soften the dough. put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. mix the salt with the water. Use only enough water to achieve this consistency. lemon juice 2 tbsps. tilting the pan to spread the batter as thin as possible. peppercorn 1 cup tomato sauce 1 pc. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter. beef (cut into pieces) cooking oil 4 cloves garlic (crushed) 1 onion (sliced) 2 . soy sauce. Remove from heat and let cool. To serve. potatoes (quartered. stirring constantly. Laurel hot water Directions . Serve with lumpia sauce. LUMPIA SAUCE Cook over low heat until thick.
Brown meat in cooking oil. Remove . heat the oil over medium heat. add the chiles. In same oil sauté garlic and onion. laurel and salt. tomato sauce. cover and simmer. saving the liquid. set aside. beef or goat. 2. cut into -1 1/2-inch cubes 3 tb Distilled white vinegar 1 1/4 ts Salt Freshly ground black pepper 4 tb Olive oil 3 Whole dried hot red chiles 5 Garlic cloves. In a large heavy saucepan. Drain the meat. Set aside for 30 to 40 minutes. When it is hot. add lemon. Stir for a few seconds or until they swell and darken. salt and pepper. Add potatoes and carrot when meat is tender Caldereta Yield: 4 servings Ingredients o o o o o o o o o o o o o o o 2 lb Lamb. peppercorn. soy sauce.1. and pat it dry. peeled and -minced 1 lg Onion. peeled and minced 1 t Whole black peppercorns 1 Two-inch cinnamon stick 2 Bay leaves 4 ts Tomato paste 2 md Potatoes 1/2 lg Red bell pepper 8 Whole stuffed green olives Directions Put the cubed meat into a bowl and add the vinegar. simmer for a few minutes then add water. 3.
Cover and continue to cook for 45-60 minutes or until the meat is tender. Stir and cook for 1 minute. the chiles. Return the meat to the pan with its accumulated juices. When the meat has cooked for 15 minutes. Put in the black peppercorns. Brown the meat on all sides and repeat until all of the meat is browned. Meanwhile. Longganisa (filipino-style sausages) Yield: 1 Servings Ingredients Mixture of 30% ground beef And 70% ground pork For every 2. add the potatoes.2 pounds (1 kilo Mixture add: o o o o o o o o o 2 1/2 tb Salt 1 1/2 tb Sugar 1 1/2 tb Soy sauce 2 tb Vinegar 2 tb Wine 1/8 ts Saltpeter. When the meat is tender.chiles with a slotted spoon and set aside. Add 2 cups water and bring to a boil. Remove meat from pan. cinnamon and bay leaves. (salitre) 1 ts Ground pepper 2 ts Chopped garlic Sausage casings--Available any butcher shop . Seed the bell pepper and cut it into 1/4-inch wide strips. Stir and cook another 3-5 minutes. Stir and cook another minute. Cover. turn the heat to low and cook for 15 minutes. the reserved marinade and the tomato paste. put the peppers and olives into the stew. scraping up any pan juices. peel the potatoes and cut them into 1 1/2-inch cubes. Put the onion and garlic into the pan and cook for 2 minutes. Put as many cubes of meat into the pan as will fit without crowding.
Nilagang Baka (Boiled Beef) Ingredients o o o o o o o o o 1 1/2 lb. Boil for another 10-15 minutes. peppercorns and onions in a pot with enough beef stock to cover the meat. To cook: Place a small amount of water in a skillet. The Longganisa will be ready when juices flow out and turn a dark caramel color. If you want more stock (sabaw). add the rest of the ingredients and seasoning. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. When vegetables are done. . add more. Place lid on pot and simmer over medium heat. After 30 minutes of boiling. peppercorns 1 small onion chopped 2 medium-sized carrots cut into quarters lenghtwise 3 medium-sized potatoes cut into quarters 1 small head of bok choy (pechay) (optional if not available) I small head of cabbage cut into quarters salt and pepper to taste Directions Boil beef.Directions Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. With a fork. Place sausages and let boil in water for about 10 minutes. add carrots and potatoes. Boil for another 5 minutes. ready for use. pierce casings. This kind of sausage should be stored in a cooler. Serve with rice. or if the meat is very tender. beef cut into 2X2 inch pieces 2 cubes beef boullion or beef stock (plain water would suffice) 1 tsp.
sliced 1 can (12 ounces) Cream of Mushroom soup button mushrooms button olives 4 tablespoons butter . long beans. uncovered. Continue to simmer for three minutes.Serves 6 people Sinigang na Sugpo Serves: 8 Ingredients o o o o o o o o 10 cups water 2 pieces onion quartered 4 pieces tomatoes.5 Ingredients o o o o o o o o o o 1 piece ox-tongue. Cover to steam-cook the vegetables. Simmer for 5 minutes. chili pepper. crushed 2 medium onion. Add onions and tomatoes. Add the shrimps and simmer for another 3 minutes. fish sauce. Turn off the heat and add the spinach or kangkong. trimmed 14 ounces spinach or Asian watercress (kangkong) Directions Bring water to a boil. Lengua Serves: 4 . Add daikon. cut into 2-inch lengths 4 pieces green chili peppers (sili) 35 ounces prawns or shrimps. and Mama Sita's Sinigang mix. Serve with fish sauce. thoroughly cleaned and sliced Lea and Perrins sauce salt and pepper 10 pieces calamansi 3 cloves garlic. seeded and quartered 2 pieces daikon (peeled and sliced diagonally into discs) 12 pieces long beans (sitaw).
Hot Diggety Dog! Stew Classic Recipe Ingredients . heart and kidney 2 tablespoons green peas salt to taste 1/2 cup iloco vinegar 1/2 cup soy sauce 1/4 cup bell pepper 1 tablespoon garlic Directions Soak pork liver in vinegar. Saute garlic and pork tenderloin in cooking oil until golden brown.o 1/4 cup grated cheese Directions Marinade ox-tongue in Lea and Perrins sauce. olives and grated cheese. Garnish with mushrooms. braise for 30 minutes. Simmer until all meats are tender and sauce is thick enough. Igado Ingredients o o o o o o o 1/4 pound each pork tenderloin. Add soy sauce. Fry tongue and when browned. Saute garlic and onions in butter. pork kidney and soaked pork liver. liver. calamansi. salt and pepper for an hour. Add green peas and bell pepper. Add pork heart. Add soup.
The taste is similar. bay leaf and tobasco. crushed 1/2 cup Cooking oil 6 cup Onion. 3. Pour in tomato sauce and boiling water. crushed 6 tbl Salt 12 Cloves garlic. you can always substitute lamb in place of next door's rover. ** see note 1whole fresh pineapple. Filipino Sinigang (Tamarind Soup) Ingredients . ** smooth liver pate will do as well. 2. naturally. sliced 3 cup Tomato sauce 10 cup Boiling water 6 cups Red pepper. 4. but the meat will not be as sweet or as rich in flavor. * you can substiture lamb for dog. Blend in liver spread and cook for additional 5-7 minutes. Marinade meat in mixture of vinegar. cut into strips 6 piecebay leaf 1 tspTabasco sauce 1 1/2 cups Liver spread. but not as pungent. then add onions and chopped pineapple and suate until tender. Cover and simmer over warm coals until meat is tender. salt and garlic for 2 hours. cut 1/2 inch thick Directions 1. Suggested Wine: San Miguel Beer Serving Ideas : Rice. Fry meat in oil using a large wok over an open fire. NOTES :For the faint of heart. Cut meat into 1" cubes. peppercorn.o o o o o o o o o o o o o o 3kgDog meat 1 1/2 cup Vinegar 60 Peppercorns. add green peper.
chopped 1 packet sinigang tamarind soup mix (found in international food section) 16 cups water 1 bok choy. chopped fine (optional) Directions 1. It is good if the meat easily comes away from the bone. Then add the tomato and the pork. 5. Saute ribs garlic onions and salt to taste until brown. chopped 2 tablespoons powdered milk (optional) .o o o o o o o o 3 lbs pork ribs. 4. In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you. 3. chopped 1/2 cup sweet pickle relish 1/2 cup tomato sauce 1 cup shredded bread salt pepper soy sauce 1 stalk celery. chopped 1 onion. chopped 1 red bell pepper. chopped into 1 inch pieces 2 tablespoons minced garlic 1 medium onion. 2. Embutido Ingredients o o o o o o o o o o o o o 2 lbs ground pork 2 eggs. chopped in thin round slices (optional) 1 small tomato. You can eat this straight or over rice or both. lightly beaten 2 hot dogs. cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min. 6. Remember you can eat this with rice. chopped in 1 to 2 inch slices 1 daikon radishes.
Combine all ingredients in a bowl. cut into strips . Let cool. Mix thoroughly. Slice diagonally Ukoy (Shrimp Patty) Ingredients BATTER o o o o o o o o o 1 cup all-purpose flour 1 cup cornstarch 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/4 cup annatto water 1 1/2 cups shrimp broth 1 egg. Roll 1 ½ cups of mixture in foil.Directions 1. Steam for 1 hour. Chill for 4 hours or overnight. 2. well beaten cooking oil TOPPING o o o 2 cups bean sprouts 1 cup chopped green onion 2 pieces tofu. 4. 5. 3. 6. 7.
Top with some green onion. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper. 10. 5. Drain. Blend in the annatto water. Add about 1/3 cup of batter. tofu strips and shrimps. Fry until crisp and brown on both sides. Sift the first five batter ingredients together in a bowl. 4. Slide the mixture carefully into the hot oil. 9. 7. .o o 1/2 lb small shrimp. 6. 11. Set aside. 3. cleaned 1 cup papaya Directions 1. 8. broth and egg. Beat until smooth. 2. Arrange a bed of bean sprouts and green papaya in a saucer. 12. Heat oil in high heat for deep-frying.
chopped . and the mixture almost dry. Roll each one in bread crumbs. Saute garlic. a little salt and pepper to taste. or enough to make a paste Salt and pepper Minced garlic Minced onions 1/2 kilo ground beef or pork Oil for sauteing 1/2 cup water Spring onions. Cover individually with the mashed potato mixture. and ground meat in oil. Blend in a little flour to get a moulding consistency. Season with salt and pepper. Stir in the water and simmer until the meat is cooked. Set aside. milk. The mixture must be smooth and must form a paste. boiled and mashed well 3 tablespoons butter or margarine 1/3 cup milk. then fry. slightly beaten Directions Blend the mashed potatoes with butter. Dip the potato-meat "eggs" into slightly beaten eggs. Heat the oil for frying. Serve with a hot sauce. Shape mixture into firm separate forms the size and shape of eggs. Bopes Ingredients o o o o o 1 kilo pig lungs 1/4 kilo pork fat Lard for sauteing 1 head garlic. Set aside.Cocreta De Patatas Ingredients o o o o o o o o o o o o o 1/2 kilo potatoes. onions. minced Flour Bread crumbs 2 eggs. minced 1 medium onion. then add the spring onions.
Season with salt. onion. cut into thin strips 4 medium bell peppers (red and/or green). cut into thin strips Salt to taste Directions Wash and boil the pig lungs and fat. cut into strips 1 piece chorizo de Bilbao. and tomatoes. then chop finely. cut into strips 2 eggs. boiled and mashed. cool. hard boiled Chicken stock Directions .o o o o o 3 medium tomatoes. Galantina Ingredients o o o o o o o o o o o o 1 chicken (capon) Lemon juice Salt and pepper 1/4 kilo ground pork 1 can sausages 1-1/2 pig's brain. the membranes peeled off 1/2 cup chopped pickles Salt and pepper Cooked chicken meat. Saute the lungs and fat in lard with garlic. Then add the radish and pepper strips. chopped Vinegar 2 medium radishes. Add vinegar and simmer until almost dry.
Form into a roll. then. Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece. Garnish with parsley or kinchay. sausages. Mix the pork. Drop the roll into boiling chicken stock. Place a weight on top of the cooked galantina to press it a bit. The ground meat should have some fat otherwise the cooked siomai will be too tough. I tried to experiment on chicken siomai some years back and made the mistake of taking out the skin and fat and it turned out to be tough. brain. Lay the bird skin up on a cutting board. When done. Drain and lay the roll on a platter. Set aside. sew it up and roll in a piece of cheesecloth. some use flour or corn starch but I find it to leave a raw taste so I use egg instead (proportion is 1 egg to 1 kg pork). slice and arrange on a platter. small wanton or siomai wrapper . Marinate the chicken in lemon juice. salt. large or 100 pcs. For the binder. remove the roll from the stock. Cook for about two hours. Prawns or shrimps can be substituted for part of the pork if desired. Allow to cool. Spread the filling over it and arrange the chicken and chorizo strips. When cool. and pepper. One can order different kinds of siomai but the base is always pork. Lay and spread the deboned chicken. If desired ¼ cup of chopped mushrooms or black ear fungus and 1/3 cup fresh or frozen green peas can be added to the recipe below: Ingredients o o o o o o o o o o 1 kg ground pork (suggested proportion of fat to lean meat is 1:3) 1/3 cup chopped water chestnuts or turnips (singkamas) 1/3 cup chopped carrots 2 medium or 1 large minced onion(s) bunch of spring onions or leeks 1 egg 5 tablespoons sesame oil 1 teaspoon freshly ground pepper 1 teaspoon salt 50 pcs. I strongly recommend adding vegetables to give the dimsum some crunch and for nutritional reasons too. To serve. Keep the galantina refrigerated. and the eggs in the center.Dress the chicken. Split it down the back and open it flat. remove the cheesecloth. Siomai Siomai is a dimsum of Chinese origin which is also quite common in the Philippines. and pickles well until blended thoroughly.
Divide the dough into 1 1/4 -inch balls. The chilli paste found in restaurants is a combination of chillies. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil. Meanwhile. simmer and stir well. sesame or vegetable oil. sesame oil and chilli paste (for the sauce) Directions Mix all the ingredients for the filling in a bowl. Chilli past is optional. Set aside. then pour in flour. garlic and oil. Fold and seal. Bring water. Serve with soy sauce. . Roll each ball on a floured board until paper thin. Update: Someone asked me for the recipe of chilli paste and siomai wrapper that’s why I’m reproducing it here. boil water and brush steamer with oil. Spoon 1 tablespoon of mixture into each wrapper. longer for larger pieces. Remove from heat and beat until mixture forms a ball. calamansi (lemon or kumquats). Siomai Wrapper Ingredients o o o o o 1/4 cup water 1 egg 1 tablespoon vegetable or corn oil 1/4 teaspoon salt 1 1/2 cups all-purpose flour Directions Beat egg and mix with flour till free of lumps. never olive oil if you want it to have an Asian taste. calamansi and sesame oil.o soy sauce. cooking oil and salt to a boil. When the water gets to a rolling boil. arrange the siomai in the steamer and let stand for 15-20 minutes. Simplest version of chilli sauce would be to chop chillies well and fry them in oil.
It will not lift out if mixture is not done. chopped ¼ c Onions.php/6 Fresh Lumpia Wrapper Skins 10 pieces Ingredients o o o 1 cup flour 1 egg 1 cup water 1 Mix all ingredients until very smooth.net/wp-trackback.From: http://karen. chopped . dressed 2 sl Lemon 1 ½ ts Salt ? ts Pepper ½ c Tomatoes. When dough starts to come away from the pan. lift wrapper out carefully. Brush mixture onto pan. Inihaw Na Bangus (Grilled Milkfish) Yield: 4 servings Ingredients o o o o o o o 1 Whole bangus (about 2 lbs) or white fish. 2 Lightly grease a non-stick pan and heat. chopped 2 Green onions.mychronicles.
chopped Extra salt and pepper for seasoning 1 ts Vet-sin (monosodium glutamate) (optional) Directions Got down my single Filipino cook book and found this little gem. For those of . sliced 2 md Tomatoes. 2. My grasp of Tagalog is non-existent but I'd guess that the name translates as "Squid Adobo". Stuff fish with the mixture through its back opening. Rub fish inside and out with lemon slices. The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. With sharp knife. sprinkle with salt and pepper. 3. (about 15 minutes on each side). I assume that the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong). At any rate. cut along back of the fish and remove the backbone. onions and green onions. it's squid stewed in vinegar.Directions 1. Mix tomatoes. Wrap in foil and grill over live coals until done. Preparation and cooking time: 45 minutes Serves 4 Recipes Adobong Pusit Yield: 2 servings Ingredients o o o o o o o o ½ kg Small fresh squids ½ c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.
Ingredients • • • • • • • • • 1 onion 3 cloves of garlic (adjust to your taste) peppercorn. to bring out the taste of the rest) Directions In a Pan. Remove the long thin membrane in the head and slit the eyes to bring out the ink. to taste 2 bay leaves vegetable oil (2-4 tablespoon) potatoes or talong (around 1 lb or so). Add the onion and tomatoes and cook until tomatoes are very soft. pepper and vet-sin. Wash the squids very well. sliced soya sauce (1/4 c) sukang Paombong or your favourite vinegar (1/4 c) pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar. Then add the onion and fry until . 6 cloves garlic crushed.is stewing in vinegar and soy sauce. It has everything from spring rolls (lumpias) to rellenos dishes. When the bay leaves start to turn brown. Crush remaining garlic and saute in a little lard in another pan. so are not strictly vegan Adobong Gulay Gulay .you who have never tried it. heat oil then add peppercorn and bay leaves. Filipino food is an intriguing cuisine that has elements of Southeast Asian. Adobo is a style of preparation. Place the squids in a saucepan with vinegar. Philippines Vegie Dishes Some of these recipes contain eggs.Vegetables = talong (egg plant). potato. Chinese and Mexican or Spanish influences. Cut cooked squids into 1/2 inch slices crosswise. Saute until brown. Add the squids and the liquid in which they were boiled. which in Philippine cuisine . salt and pepper. cubed. add the garlic. Season with salt. Simmer for 7 minutes. Cover and cook slowly until the squids are tender.
Set aside. try 1:1 vinegar/water) 1/4 cup sliced tomatoes 1/4 cup sliced onion 2 cloves garlic. if using dried red chillies. hardboiled eggs. Stir briefly then simmer. Slice thin crosswise. add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Saute garlic . in this Lenten season. Banana Blossom Ginataan Ingredients • • • • • • • • 2 banana blossoms (I just used the ones in the can. Note: Now. then add the soya sauce and vinegar. covered. If using canned puso ng saging: drain. add the whole. crushed 1 tbsp veg oil 2 dried red chillies (optional if you want this slightly spicy) salt and pepper to taste Directions If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Serve over rice. Rinse in water and squeeze dry. When the potatoes are almost done. Set aside. around 25-30 minutes for the potatoes or around 3540 minutes for the eggplant. Heat oil in skillet. Add 2 tbsp salt and squeeze off bitter juice. This particular dish (adobong itlog) really tastes well the next day. hardboiled eggs. stir briefly to mix. Add water if liquid level drops too low. peeled. Follow the recipe as for the potatoes. rinse then drain again. Try using the above recipe with whole. with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. Lower heat to medium then add the potatoes or eggplant.translucent. They should be soft but not mushy. Slice thin crosswise. 10 oz drained) 1 cup pure coconut milk 2 tbsp vinegar (if using 5% acidity vinegar. I decided to try something interesting. Add the pepper and the sugar.
After 5 minutes cooking. Misua Ingredients • • 1 small bundle misua (fine rice vermicelli) 3 eggs . you can add patis. Salt and pepper to taste (or instead of salt. Let stand for a few minutes to help develop the flavours. Cook for around 3 minutes. sliced [substitute with zucchini . Bulanglang Ingredients • • • • • • • 1 cup malunggay leaves (if you can't get this. Add water and boil. When the upo is almost tender.until light brown. Continue to cook until banana blossom is tender. and squash in a deep sauce pan or pot. then add tomatoes. add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. fry till translucent. Add onion. Add pure coconut cream and remove from heat. Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).]) 1 cup squash. it will give a better flavour). watercress can also substitute for it .Ken] 1 cup tokwa (tofu). cubed and fried (don't fry for a lower-fat dish) 1/2 onion 1 cup water tomatoes Directions Mix tomatoes. Simmer for around 3 minutes. cubed 1 cup upo (gourd).Ken. Remove from heat. try spinach or kangkong [swamp cabbage. onion. add tokwa and upo. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring. Add salt and pepper to taste and stir.
Add water. Ginataang Saba Note: Guinataan . finely sliced 2 fresh chillis. soaking in 2 tsp hot water (omit if vegan) 1/2 c sili leaves (or other greens that might go with this. chopped finely 1 small onion. one at a time.anything cooked in gata or coconut milk. Saba are Philippine cooking bananas mainly used for sweets and a few vegetable and meat stews. Break misua into 3-inch lengths and add.• • • • • 2 cups water 1 tbsp veg oil 1 clove chopped garlic 1 onion salt or patis and pepper to taste Directions Saute garlic in oil until light brown. like spinach. Add onion and saute until onion is translucent. sliced (optional) 2 tsp dried shrimp. Plantains can be substituted. salt or patis and pepper to taste. for example) salt and pepper.5 unripe (very green!) bananas or 2-3 (very green) plaintains 1 tsp salt 1/4 c oil (can cut down on this) 2 c coconut milk 3-5 cloves of garlic (to your taste). When the water boils add eggs whole. Remove from heat and serve hot. Ingredients • • • • • • • • • • 4 . to taste Directions .
Adjust the saltiness and pepper levels to your taste. it does give a nice flavour to the food. Drain on paper towels (or in a collander) and set aside. Add toyo to colour the rice. Even though it might be more unhealthy. salt and pepper.Peel the bananas or plaintains. then consider stirring in some scrambled egg bits into the rice before removing from heat. Fry until onions are translucent. If you can eat eggs. until they are golden brown. Heat the oil in a frying pan and then fry the slices a few at a time. fry for around 2 minutes. onion (and chilli if using) for about a minute or so. and then in slices or quarters lenthwise (to whatever size you wish). also chopped into small bits (yes. chopped into small bits 1 small piece ginger. then add the cocounut milk (and dried shrimp in its soaking water). Add the peas. Sinangag Vegetable fried rice the way my father does it. we like ginger in our sinangag! 1/2 c peas (we generally use the frozen kind) salt and pepper to taste toyo (soy sauce) for colour Directions Heat about 1-2 tbsp veg oil in a skillet or karajay (wok) until hot. Fry for around 2-3 minutes. . then fry the garlic. try using coconut oil as a medium of cooking (not for frying the bananas though). around 3-4 minutes. For an interesting taste. Rub them with the salt. Ingredients • • • • • • • Yesterday's left-over fried rice (say 1 cup of cooked rice) 1 small onion. cut them in half cross-ways. Heat ~1 tblsp (or so) of oil. sliced thinly 2 cloves garlic. Simmer for around 5-10 minutes. then add onions and ginger. Add garlic. saute until light brown. Add the fried bananas and the leaves and simmer until the gravy is thick. Serve over rice. then add the rice.
This dish is quite versatile. My dad loves putting in vetsin (MSG) in the rice as well (I think that's what makes it really yummy!) but that is optional since there may be some people allergic to it. Instead of peas, you can add capsicum, celery, whatever vegetable you want.
• • • •
1 onion 1 cup coconut cream salt and pepper to taste talong - eggplants
Roast eggplants in oven or over gas flame. Peel and chop fine. Peel onions and slice crosswise very fine. Heat oil in pan, add onions and fry until translucent. Add eggplants, stir for a couple of minutes. Season with salt and pepper. Remove from heat, add coconut cream, let sit several minutes to develop the flavours.
For 4 people:
• • • • •
1 small Japanese-type talong (eggplant) per person (4 of them then) 1 egg per person 1 onion salt, pepper to taste tomato, cilantro or kinchay to garnish
Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible. In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
Sopa de maiz (filipino corn soup)
Yield: 1 Servings
• • • • • • • •
3/4 c Thinly sliced onions 2 Cloves of garlic, minced 1/2 lb Raw shrimp, shelled, -deveined, and diced 2 c Bottled clam juice 2 c Water 1/2 ts Freshly ground black pepper 1 1/2 c Chopped, cooked -or canned corn 1/2 c Shredded watercress -or spinach
Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.
Yield: 5 servings
• • • • • • •
5 c Diced eggplant, -cut in 1 1/2-inch cubes Salt to taste 1/3 c Vegetable oil 1/3 c Soy sauce 1/4 c Red wine vinegar 6 Cloves garlic, minced 1/2 ts Freshly ground black pepper
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.
• • • • • • • • •
1-1/2 cups ground gluten 1/2 cup tomatoes, sliced fine 1 tablespoon garlic, minced Salt to taste 1 can sweet peas Dash of pepper 1/3 cup onions, sliced 1/4 cup raisins 1 tablespoon oil
Add ground gluten and seasoning. Then deep fry it until golden brown. Add potatoes and water. diced Directions Sauté garlic in oil until brown. In a large non-stick soup pot over medium heat. sauté garlic in oil until lightly brown.• • 1/2 cup water 1-1/4 cups potatoes. Then add fish sauce. Add ginger and onion. Set aside. Tofu Arroz Caldo Ingredients • • • • • • • • • • 1-1/2 pound fresh tofu 1 teaspoon fresh ginger finely sliced 1 tablespoon vegetable oil 1 cup rice grains(uncooked) 3 cloves minced garlic 7 cups water 1 medium onion. Cook for 10 minutes. Yield: 4 to 6 servings. Add rice. Simmer until done. Add onions and tomatoes and cook until tender. finely sliced 2 tablespoon fish sauce (patis) 5 stalks scallion(spring onion) finely sliced salt and pepper to taste Directions Cut the tofu into one inch squares. stir for a minute. Add raisins and peas just before removing from fire. water and a .
Place in oiled baking dish.8 servings.little salt and pepper. Sprinkle with cheese on top and bake for 5 more minutes. Add all ingredients except buttered crumbs and cheese. Peanut And Eggplant Scallops Ingredients • • • • • • • • • • 3-4 small eggplants 1 egg 3/4 cup condensed tomato sauce l/2 cup finely chopped salted peanuts 1 tablespoon margarine l/2 cup soft crumbs 1 tablespoon onion. Drain. Crispy KangKong Ingredients • • • • • • • 4 bunches kangkong leaves. Garnish individual bowl servings with sliced scallions just before serving. add a little water to thin it a bit. If rice soup becomes too thick. If you prefer. grated medium . Simmer in medium low heat. Sprinkle with crumbs and bake at 350 degrees F for about 25 minutes. Yield: 6 . This will give a pleasant tartness to the dish. sprinkle a little lemon juice on the soup servings. Add the fried tofu and correct seasonings to taste. Stir in a small amount of sliced scallion. Yield: 5 servings. stirring occassionally for about 40 minutes or until the consistency of a light creamed soup has been reached. chopped fine 1/2 teaspoon salt 1/4 cup dry crumbs mixed with 1 tablespoon melted margarine Directions Pare eggplants and cut in cubes. Cook in boiling salted water until tender. cleaned 1-1/2 cup water 3 cups corn starch 5 cups cooking oil 1 cup flour salt and monosodium glutamate ( MSG) to taste 1 pc boiled egg.
flour.oz. Coconut Milk 360ml/12fl. Dip kangkong leaves one by one in batter and deep fry until crispy. Mix until smooth in consistency. In a clean mixing bowl combine cornstarch. Remove leaves from stem. then reduce the heat and simmer for 5 minutes. Set aside. MSG. peeled and sliced Directions 1. finely chopped 1 teasp Ground Turmeric 1 teasp freshly grated Root Ginger Salt and Black Pepper 1 tbsp Soy Sauce 240ml/8fl. in a large saucepan.Directions Wash kangkong and drain leaves thoroughly. Place all the ingredients. crushed 2 Large Chillies. egg. chopped 3 Garlic Cloves.oz. Spiced Coconut Sweet Potato Serves 4 Ingredients • • • • • • • • • • • 1 Onion. Water 1 tbsp Lemon Juice 450g/1lb Sweet Potato. . salt and water ( batter mixture ). Serve with sauce on the side. Heat oil to 250°F and reduce fire to medium. bring to a boil while stirring. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. except the sweet potatoes.
Add the sweet potato. 2 Lightly grease a non-stick pan and heat. When dough starts to come away from the pan. mix well and simmer for 15-20 minutes or until the potatoes are tender.0 kg Instant Yeast 8 g Dobrim Nobro 4 g Monofresh 5 g Sugar 160 g Salt 15 g Water 520 g Shortening 40 g Skimmed milk 200 g All-purpose flour 200 g Sugar 200 g Margarine 300 g . Fresh Lumpia Wrapper Skins 10 pieces Ingredients • • • 1 cup flour 1 egg 1 cup water 1 Mix all ingredients until very smooth. Brush mixture onto pan.2. Serve hot. Spanish Bread Ingredients • • • • • • • • • • • • Bread flour 1. It will not lift out if mixture is not done. lift wrapper out carefully.
coconut milk. 2. roated and soaked in 1-1/2 cups water then ground 1 cup rich coconut milk or coconut cream 4 cups coconut milk. Put banana leaves together. Flatten each dough piece into an oval shape and then place prepared filling. Add Bakels Shortening and mix until fully developed. 6. Proof then bake at 180°C. Dobrim Nobro. sugar. salt and achuete water. Simmer until mixture is smoother and thick. 5. Cover and let boil 30 minutes. Drop 1 tablespoonful of mixture on center of banana leaf. Blend flour. salt. boil water and drop tamales . 4. hard-boiled and shelled Directions In saucepan. Rest for 10 minutes then cut 50 g pieces and round. boiled and diced 2 tbsps atchuete seeds. Remove from heat. Do the same with remaining mixture.7 Kg Directions 1. Then pour in rich coconut milk. stirring constantly. diluted 1 cup finely chopped peanuts 1/2 cups brown sugar banana leaves cut into 10" wide pieces 2 tbsps salt 1/4 kg gluten. Transfer to tray and let cool before serving. stirring well until smooth in consistency. . In a big cookng pan. Add peanuts. and water using a spiral mixer at low speed for 1 minute. combine rice. 3.Total Weight 2. Wrap mixture with banana leaf and tie around. Monofresh. Mould into hotdog roll shape. soaked in 1/4 cup water 2 pcs eggs. sugar. Top mixture with a slice of gluten and a slice of egg. Tamales Vegetarian Ingredients • • • • • • • • • • 2 cups raw rice. Instant Yeast.
Pour over baked bibingka. melted banana leaves (available frozen in Philippine stores. 2. . Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).cassava are now available in most groceries in cities with a large Latin American or Asian population. Add condensed milk and cook over medium heat till thick. Sprinkle with the grated cheese and broil till golden brown. Beat eggs and sugar till lemon colored. Mix coconut milk with the flour. 1/4 cup butter. Add eggyolks and mix well. or use cookie sheet or something) For the topping 1 cup thick coconut milk (available in Asian stores) 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese Directions 1. Add the rest of the ingredients. Return to heat and cook 5 minutes more.Philippine Desserts Bibingka Cassava Ingredients For the bibingka • • • • • • • • • • • 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava. grated (or frozen) .
gradually add milk mixture by spoonfuls. beating all the while.Brazo de Mercedes Creme-filled Log Cake Ingredients Filling • • • • • • • 5 cups milk 1 cup sugar 2 tablespoons unsalted butter 1 tablespoon vanilla extract 8 egg yolks 1/4 cup toasted and finely ground cashew nuts Directions In a saucepan. Brush with butter and brown again in overn. Add suger. Remove from heat. To egg yolks. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Ingredients Meringue • • • 10 egg whites 1 cup sugar 1 teaspoon vanilla extract Directions Preheat oven to 400 F. Stir well to avoid curdling. stirring constantly. butter and vanilla extract. Add cashew nuts and continue cooking entire mixture over low heat. Spreadfilling evenly on top of meringue and roll into a log. Beat egg whites until stiff. Beat egg yolks in mixing bowl. beating continuously. Bake until brown. stirring all the while. . Gradually add 1 cup sugar. Stir in vanilla. simmer milk over low heat until reduced to 2 cups. Set aside. until mixture has consistency of a paste.
Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm. Cover with aluminum foil. Caramel • • 1 cup sugar 1 cup water Directions Put sugar and water in a saucepan. Pour mixture into a loaf tin lined with caramelized sugar (see below). Line loaf tin with caramelized sugar. Caramelize in high heat. .Original Leche Flan Recipe Ingredients Custard: • • • • 12 egg yolks 1 can condensed milk 1 pint Vit D milk 1 tablespoon vanilla (lemon essence or peppermit can be substituted) Directions Blend all ingredients in a blender. Place tin in a larger baking pan half-filled with water. Be sure to line the sides of the pan.
Strain. mil. Pour into a 5 cup . and put the mold on the fire until sugar browns. Mash until smooth. Light and Fruity Caramel Flan Ingredients • • • • • • • • 1 1/3 cup sugar. divided 1/3 cup water 6 to 8 large eggs 1 cup whole milk 1 cup peach or mango puree pinch of salt 1/4 teaspoon lime peel.Kalabasa (Pumpkin) Leche Flan Ingredients • • • • • 2 cups kalabasa (pumpkin). for garnish Directions Preheat oven to 350 F. Place the squash mixture into the llanera. grated finely seasonal fresh berries. Sprinkle sugar on the leche flan mold (llanera). Add eggs. make a caramel using 1 cup sugar and 1/3 cup water. rind or vanilla. and steam for about 20 minutes. cut finely 1 cup condensed milk 3 eggs sugar 1/2 teaspoon dayap (lime) or vanilla Directions Boil the squash.
In a bowl. sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato).gratin or souffle dish. cubed 1 can coconut cream other ingredients (e.marie is the term used for cooking through steam in a water bath. whisk eggs. stir and pour into prepared pan. then transfer to a serving bowl. Bake in oven until a toothpic inserted halfway between center and edge comes out clean. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer Ginataan Ingredients • • • • • • • • • • 250 g glutininous rice (sweet rice) flour 6 saba (or plantain). cubed 300 g white sugar 225 gabi (taro root). Let cool to room temperature. sweet potato. Chill at least 1 .g. then add the banana. taro and other root crops you may have. jackfruit and rice balls. Cook for 5 minutes. Chef's note: Gratin or souffle dish may be aluminum or ceramic. Kutsinta Kutsinta is a brown rice cake. Unmold onto serving platter and garnish with seasonal fresh berries as desired. Continue to cook over moderate heat until all the rice balls float to the surface. Place in a bain-marie.2 hours. Stir in sugar and coconut crea. milk. then add the sago. puree and salt. Add grated lime peel. remaining 1/3 cup water. about 50 minutes to 1 hour. a favorite snack in the Philippines and is good with freshly grated . root crops) may be used Directions Combine rice flour with 250 ml water and form into small balls. Place the coconut mil in a casserole and bring to a boil. Bain.
until halfway full.coconut. Ingredients • • • • • 1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut Directions In a mixing bowl. Add more water if needed until cooking is done. Steam in a large pan with a cover. combine all the ingredients and mix well. Serves 4. the water should be 2 inches deep. Puto (Rice Muffins) Ingredients • • • • • 2 cups rice flour 1/2 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar . Pour into muffin pans. Remove from the muffin pans and serve with freshly grated coconut. Cook for 30 minutes or until a toothpick inserted comes out clean.
add coconut milk to sifted ingredients and blend well to make a smooth mixture. Test for doneness. . Serve hot topped with grated coconut. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Add anise seeds. Muffins are done when toothpick or cake tester inserted in center comes out clean. or butter. Cook in a steamer for 30 minutes.• • 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes) Directions Sift first four ingredients together. In a mixing bowl.
Cool and cut into cubes.Gulaman at Sago (Gelatin and Tapioca Pearls) Ingredients • • • • 1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls) Directions 1. drain and combine with the syrup. Strain into a baking pan. Pour boiling water over the sago. Caramelize sugar and when golden brown add water and bring to a boil. 2. make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. For the sago. Put in the softened gulaman (or Jello) and stir till completely melted. Serve with cubed gulaman with crushed ice. Champorado (Chocolate Rice Pudding) Ingredients • • 1 cup glutinous (sweet/sticky) rice 2 1/2 cups water .
Serve in bowls with swirls of sweet condensed milk on top. . When rice is ready (rice should be somewhat transparent). Cook rice in a medium-sized saucepan with 2 1/2 cups water. add cocoa. peeled and cut into half. Stir constantly. lengthwise brown sugar 3 cups cooking oil lumpia wrappers 1/2 cup langka preserves (optional) Directions Roll banana in sugar. Fry in hot oil until golden and crispy.• • • • 1/2 cup (more or less to taste) unsweetened cocoa 1/2 cup (more or less to taste) sugar 1/8 tsp. vanilla extract some sweetened condensed milk Directions 1. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. sugar and vanilla. Serves 4 people Turon Ingredients • • • • • ripe bananas.
add the condensed milk (if starting from fresh) and cook over a low fire. then grind in a food processor with sugar and coconut milk (if you have the powdered variety. stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Palitaw Ingredients • • Sweet rice flour . mix ingredients).Ube Halaya Ingredients • • • • • • 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired) 1 can condensed milk 2 cups coconut milk butter Directions Boil yam until tender and cut into cubes.about a cup. Serve. 3/4 cup water . Transfer to a shallow platter or pan and allow to cool. Transfer to a sauce pan.
a spatula. let cool a little bit. a cooking spoon. Drop flattened dough balls into boiling water. Directions Mix rice flour with water to make dough. Peanut Squares Ingredients • • • • 1 cup of shelled roasted peanuts 1/2 cup of sugar 3/4 cup of milk 1/4 cup of sugar for the pastry board Equipment needed: You will need meat grinder. The cakes are cooked when they float. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Directions 1) Put the peanuts through a meat grinder with a medium blade. a saucepan. Remove from water. Boil water in a saucepan. Make little balls then flatten. roll in combined sugar and toasted sesame seeds and coconut flakes. Mix well. stir constantly.• • • coconut flakes Lots of white sugar Toasted linga (sesame seeds). until the mixture . a knife and. 2) Place the peanut mixture over medium flame and cook. a rolling pin.
The leaves are used throughout Asia as a flavoring. Steam for 45 minutes or until set. to prevent sticking. Turn the peanut mixture out onto the sugar and flatten it out with a spatula. stir continually. 5) Sprinkle the 1/4 cup of sugar on the pastry board. 3) Lower the flame and cook. then roll in grated coconut. also called manioc and yuca. Cool. except the coconut. . To make pandan water. 6) Allow it to cool so you can handle it. 8) Remove the cookies from the pastry board with a spatula. Cool. 7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. This will take around 15 minutes. classified as a pandanus plant. As the mixture gets very thick. Note: Cassava is a root vegetable. remove from stove. and is widely available in Asian markets. for garnish Directions Combine all ingredients. 4) When the mixture is so thick that you can see the bottom of the pan when you stir. Form into balls. With a knife. boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. available in Asian and Latin markets. until the mixture thickens. Pich Pichi Ingredients • • • • 2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut. It is sometimes called fragrant screwpine. It is the base ingredient in tapioca.boils and the sugar dissolves. stir often. Pandan is related to lauhala. This recipe makes 3 1/2 to 4 dozen. Pour into 2 9-inch round pans. cut the mixture into small squares or with a cookie cutter.
Cool cakes completely. You'll have to cook much longer though. I hope you enjoy it! Ingredients Cake • • • • • • • • 2 Lbs Grated Cassava 1 14 oz. Bake until top is no longer liquid (approximately 30 minutes). Can Coconut Milk (Reserve 1/3 cup for Topping) 1 13 oz. I have found the most difficult ingredient to find is usually the coconut cream. Can Coconut Cream (Reserve 1/3 cup for Topping) 2/3 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping • • • • 3 Egg Yokes 1/3 Cup Reserved Sweetened Condensed Milk 1/3 Cup Reserved Coconut Milk 1/3 Cup Reserved Coconut Cream Directions Preheat oven to 325° f. Most of the ingredients can be found in an oriental store near you. Simply use another can of coconut milk in it's place. Mix topping ingredients well and spread evenly on the two cakes. You could cut the recipe in half but then you are left with 1/2 a can of everything. It should be in the freezer section. Pour equally into two large greased rectangular pans. .Cassava Cake This is a classic Filipino dessert enjoyed year round. Or try making one thick cake. I'm not sure if it will all fit in one pan. Also it is easier to just buy the cassava already grated. Can Evaporated Milk 1 14 oz. Mix well. Careful. In large mixing bowl combine cake ingredients. Bake an additional 20 to 30 minutes. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping) 1 12 oz. If you can't find it don't worry. Slice each cake into 24 equal squares.
Rum flan cake Yield: 8 Servings Ingredients o o o o o o o o o o o o o o o o o 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 3/4 c Sifted cake flour 1/2 c Sugar 1 ts Baking powder 1/4 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 1/4 ts Cream of tartar Whipped cream Directions Caramelize 1/2 cup sugar in 9-inch (about 3 1/2. evaporated milk. sift flour with 1/4 cup sugar. Stir until blended.to 4-inches deep) heart-shaped or round pan. Beat egg whites with cream of tartar until foamy. orange peel and 2 tablespoons rum. starting from center. Set aside. 1 tablespoon rum and orange juice in well. To make cake batter. oil. . Gradually add remaining 1/4 cup sugar. Place in small bowl and make well in center. Beat together 3 egg yolks. 1/2 cup sugar. baking powder and salt. eggs. Place 2 yolks.
stir remainder and remaining brown sugar evenly into hot rice. Put cooked rice into a large bowl.) dark brown sugar (2 1/3 cups packed) Directions Rinse rice and cook in rice cooker. Reserving 1/2 cup of coconut mixture. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Top with reserved 1/2 cup of coconut milk mixture. Pour custard mixture into caramel-lined pan. Makes 45 servings. Gently fold batter into whites. Cool on rack or chill until ready to serve. Coconut Rice (Mochi .Bibinka) Ingredients o o o 2 1/2 lb (5 1/2 cups) mochi rice 1 can (12 oz) frozen coconut milk thawed 1 package (1 lb. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.) Preheat oven to 350 degrees F. Cook over medium heat stirring constantly until thickened.beating until stiff but not dry. or until cake is done. Bake for 20 minutes then broil for 5 minutes to set topping. Gently spoon cake batter over flan mixture. Put into prepared pan. Avocado Milkshakes o o 1 avocado 1/3 quart whole milk . Bake at 325F 50 to 60 minutes. 20 min. (Approx. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Cut into small pieces.
Slice crosswise. Remove paper lining. Pianono Yield: 1 Servings Ingredients o o o o 6 Egg whites 6 tb Sugar 6 Egg yolks 6 tb Sifted flour Directions To 6 egg whites beaten until stiff. Dust surface with sugar.bitsu-bitsu Yield: 1 Recipe . beating well after each addition 6 tablespoons sugar. Drink. Cut and fold into the mixture: 6 tablespoons sifted flour Pour into a jelly roll pan lined with greased paper.o o 3 tablespoons sugar 2 scoops vanilla ice cream Directions Blend. Blend well. Cascaron . then add 6 yolks of eggs (well beaten). Turn out on another sheet of paper sprinkled with sugar. Spread jam frosting over cake and roll. add the following by spoonfuls. Bake for 15 minutes at 400F.
Place milk. boil water and brown sugar in a small sauce pan until it reaches the soft boil stage. 3. pour into bowl -of coconut 1/3 Box of dark brown sugar 1/4 c Cold water Directions Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer. Drain dough balls on paper towel. Beat eggs lightly and whisk into milk mixture. . 5. 7. place -coconut in a large bowl 1 1/2 c Hot water. you may use 1/2 can of grated coconut and 1 1/2 cups of water. Place steamer over rapidly simmering water for 20 minutes or until custards are just set. Mix well so that all are coated with syrup.Ingredients o o o o o 1 pk Mochi flour 1 Coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Steamed Palm Sugar Custard Ingredients o o o o o 3 cups milk 1/3 cup grated dark palm sugar 1 star anise 1 cinnamon stick 2 eggs Directions 1. 2. Strain mixture and place in a bowl. grated. Squeeze until all liquid has been extracted. If it retains it shape and is soft. Excellent with coffee or tea. NOTE: Try not to open the lid of the steamer before 18 minutes. it is ready. Affects the texture of the custard. 4. Do the same with fresh coconut. This is done by placing a drop of syrup in a bowl of cold water. (Instead of fresh coconut. Pour over dough balls. Remove from bowl and place them in a platter to cool. Then put them in a large mixing bowl. 6. When all have been fried.) Place canned coconut in flour and add water until dough is soft but not too sticky. star anise and cinnamon in a saucepan over low heat for 5 minutes. sugar.
Refrigerate for 5-6 hours or overnight to set. Mango Cream Cake Ingredients o o o o o o o 1/2 cup butter 1/2-3/4 cup sugar.8. Top with mango cream mixture. 6. 7. Lay lady fingers on a 9x9 inch dish or pan. Garnish with mango slices and cherries. 4. 2. Repeat process. Lay second layers of ladyfingers. 2 chopped and 1 sliced. Tocino Del Cielo Ingredients o o o 25 egg yolks 4 cups sugar 3 cups water . if desired Directions 1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture. 3.for garnish 24 lady fingers (not the ones from live ladies) maraschino cherry. Steam would be lost once the lid is opened before they are ready. depending how sweet u want it 1/2-3/4 cup powdered milk 1 (170 g) container cream 2-3 big ripe mangoes. 5.
6. Boil sugar and water until syrup forms small ball when dropped in water. 2. Allow to cool before unmolding. sliced into rounds 1 orange or naranjita. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving Ambrosia Salad Ingredients o o o o o o o o o o o o o 2 lacatan bananas. 5. add the syrup after cooling it then blend well and strain.Directions 1. Beat egg yolks. pared and separated into segments (remove membrane and seeds) 1 cup diced fresh pineapple 1 cup watermelon balls 1 cup cantaloupe balls 1/2 cup diced ripe mango 1/2 cup avocado cubes 1 cup shredded fresh macapuno 1-1/2 cups preserved kaong (sugar palm) 1/4 cup coarsely chopped cashew nuts or peanuts 3 tablespoons lemon juice 1 can condensed milk or fresh cream 1/4 cup flaked coconut . Line a pan or small molds with thick caramel syrup. 4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean. 3.
warm or at room . Drain and put through a ricer. Chill. Add sugar and mashed yams. Sprinkle with lemon juice. Pour in the condensed milk or the cream. Steamed Ube Cake Ingredients o o o o o o o 2 cups purple yam. Strain to remove lumps. Serve hot. Mash until smooth. Toss lightly and add the flaked coconut. peeled and cubed 2 cups sweet rice flour 1-1/2 cups water 1 cup sugar 1-1/4 cup coconut milk 4 tablespoons baking powder 1/2 cup grated coconut Directions Cover yams with water and boil until tender or soft. and the nuts in a bowl. Mix flour and water in a bowl to form a thick batter. washed. Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes. or until a toothpick inserted comes out clean. Blend well.Directions Combine the fruits. the preserves. Add coconut milk and the baking powder and mix well.
let rise for one hour. then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. or just coil into a snail shape in a greased pan.temperature. Makes 3 dozen cakes. if you are making individual cakes. slather with butter. white sugar. Ensaymada Ingredients o o o o o o o o o 3 1/2 to 4 teaspoonfuls of yeast 1/3 cup of lukewarm water 1 1/2 teaspoonfuls of white sugar 1/2 cup diluted evaporated milk or undiluted whole milk 1/2 cup white sugar 1/4 melted butter 3 egg yolks 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour) grated mild white or yellow cheese. then set aside until bubbly. transfer dough into a greased bowl. dust with sugar and top with grated cheese. cool completely. topped with coconut. Yema Balls . then form into a log. mix. flatten out and fill with cheese and butter (optional). divide the dough in equal pieces. roll into logs and coil or knot and place in greased muffin tins. mix everything together until well incorporated and smooth. let rise for another hour. if desired. softened butter for top or filling Directions dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar.
Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper Mango Chocolate Cream Cups Ingredients o o o o o o 300 g bittersweet chocolate melted 6 med ripe mangoes peeled 2 tbsps lime juice 1 170 g-can Nestle Cream 1 tbsps unflavored gelatin dissolved in 1/4 cup gold water . until the mixture thickens . combine the ingredients in a saucepan and bring to a boil. stirring frequently.5 cm diameter balls.Ingredients o o o o o o o o o o 3 egg yolks 180 g condensed milk 120 g mashed potato 1 tablespoon plain flour 1 teaspoon vanilla essence 1 tablespoon butter 1/8 teaspoon salt Sugar Glaze: 100 g sugar 60 ml water 1/8 teaspoon cream of tartar Directions Combine all the ingredients and cook in a double boiler.about 15 minutes. For the sugar glaze. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.
Bake in 375 degrees Fahrenheit oven. coconut milk. whisk into mango mixture. 1/4 cup sugar for topping Directions Add sugar to beaten eggs. Pour into banana leaf-lined mold.o mint leaves for garnish Directions Line muffin tins with corrugated paper cups. Soften gelatin and heat until dissolved. and baking powder. Chill overnight until firm. well beaten 2 cups coconut milk 1 cup sugar 1/4 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 1/2 teaspoon salt 1/4 cup coco cream. add to egg mixture. Add melted margarine. Allow to set in refrigerator. Puree mangoes. Spoon 1-1/2 tbsps melted chocolate around base and sides. . Spoon into set chocolate cups. lime juice and cream. Combine salt and flour. Bibingkang Galapong Ingredients • • • • • • • • 4 eggs. Garnish with mint leaves if desired.
Form flour mixture into a ball. Cut excess. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat. Continue "cutting" with a fork until flour mixture forms tiny lumps. combine flour and salt. Seal ends all around with a fork. Prick pastry all over with fork.When half-done. Roll out to make 2 crusts. Blend in oil thoroughly using a fork. Bake for additional 5 minutes. Pour mixture into pastry-lined pie pan. Buko Pie Ingredients CRUST • • • • • • • • • 2 cup all purpose flour 1 teaspoon salt 1/2 cup corn oil 1 tablespoon water FILLING 3 1 /3 cup buko. grated Directions To prepare the crust. Sprinkle grated cheese on top. Serves 8 Philippines Sauces Liver Sauce Ingredients . Cover bottom of pie pan with one crust. Continue stirring until thick. Divide dough into 2 equal portions. young coconut 1/2 cup white sugar 1/2 cup evaporated milk 1/4 cup cornstarch 1/4 cup cheese. Bake at 400 °F until crust turns golden brown. take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed. Sprinkle with water. Yield: 3 large bibingkas. Top filling with the second crust.
minced 1/8 teaspoon salt 1/4 cup vinegar 1/8 teaspoon pepper Directions Combine all ingredients. Makes about 1/4 cup. Add onion and cook until transparent. Sari Sari Sauce Ingredients • • • 3 cloves garlic (crushed with the side of a knife) 1 to 5 chillies chopped to taste (finely if required extra spicey) 3 tablespoons of patis (fish sauce) . In a small saucepan. heat oil and saute garlic till brown. Add liver mixture.• • • • • • • • • • one 4-ounce can liver pate or spread 1/3 cup vinegar 1 cup water 1/3 cup sugar 1/3 cup bread crumbs 1 teaspoon salt 1/3 teaspoon black pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 2 tablespoons finely chopped onion Directions Mix liver pate or spread. serve with hot lumpia. bread crumbs. Serve with roast pork or beef. sugar. salt and pepper. Bring to a boil and simmer till sauce thickens to taste. vinegar. Lumpia Sauce Ingredients • • • • 3 cloves garlic -. water.
and diced 1tbl tomato paste Salt to taste Freshly-ground black pepper to taste Directions Heat oil in skillet over high heat. Season to taste with salt and pepper. chicharon (pork cackle) The cook should experiment with the basic formula to suit personal tastes Serve in a bowl with a tea spoon as so diners can help themselves Tomato Sauce Ingredients • • • • • • • 1/4cup extra-virgin olive oil 4 garlic cloves minced 1cup chopped onion 6 Roma tomatoes peeled. Add garlic and cook until lightly browned. Add onion and reduce heat. 5 minutes. Cook over medium-high heat until onion is translucent. the longer left (up to a week) the better as all the flavours combine Sari Sari sauce is a simple but delicious sauce with Lumpia (spring rolls). Stir fries.• • • • 3 tablespoons of light soya sauce 1 table spoon of lemon. lime or white wine vinigar 3 cracked pepper corns 1 fresh corriander plant finely chopped Directions Mix all ingredients and cover. Add tomatoes and tomato paste and cook until tomatoes release juices and soften. 5 minutes. Egg Gravy Ingredients • 1 teaspoon chopped onion .This recipe yields 4 servings. seeded.
except kalamansi juice. well beaten 2 cups water or vegetable stock Directions Brown onion in oil. 20 to 30 minutes.) Yield: 2-1/4 cups Mild Chili Sauce Ingredients • • • • • • • • • • • 1-1/2 cups canned tomatoes 5 bay leaves 2 cups chopped onion 1 tablespoon salt 2 green peppers. chopped 1/2 teaspoon thyme 1 cup chopped celery 1/2 cup kalamansi juice 2 pods canned pimientos 1/2 teaspoon sweet chili powder 1/4 cup brown sugar Directions Cook all ingredients together. Sweet and Sour Sauce Ingredients . then add salt and liquid. then add beaten egg. Cool and add kalamansi juice. then add flour. (Chicken-style seasoning may be added. Brown mixture slightly. Cook until thickened (about 5 minutes). Yield: 1 quart. Put through a fine strainer or blenderize.• • • • • 3 tablespoons flour 2 tablespoons margarine 1/4 teaspoon salt 1 egg. as for scrambling. Remove bay leaves. Mix egg with fork while cooking.
Add flour blended with water and stir until mixture thickens. gradually add milk. Add salt and cook. Bring to a boil. Blend in flour. stirring constantly. Yield: 2 cups.• • • • • 2-1/2 tablespoons kalamansi juice 1/2 teaspoons salt 3 tablespoons sugar 4 teaspoons flour blended with 1 cup water 1-1/2 tablespoons soy sauce Directions Combine kalamansi juice. White Sauce Ingredients Thin 2 tablespoons butter or or margarine 2 tablespoons flour 2 cups milk 1/2 teaspoons salt salt Medium 1/4 cup margarine or butter 1/4 cup flour 2 cups milk 1/2teaspoons salt Thick 1/4 cup margarine butter 1/4 cup flour 2 cups milk 1/2 teaspoons Directions Melt margarine in saucepan over low heat. sugar and soy sauce. slightly beaten 2 tablespoons all-purpose flour . Cook over low fire for 1 minute. Fruit Salad Dressing Ingredients • • • • • 1 cup evaporated milk 1/2 cup pineapple juice 1/3 cup sugar 1 egg. stirring until thickened.
Corn Relish (Acharang Mais) Ingredients : • • • • 1 teaspoon salt 1/2 cup sugar 1/2 cup apple cider vinegar 1 cup cooked or canned corn . Place all the ingredients in mortar and pestle and grind until smooth. Serve as fruit dressing. thinly sliced 1 teasp coarsely grated Root Ginger. soaked and strained 1 tbsp Honey 1 teasp Sugar 1 tbsp Soy Sauce 2 teasp Fish Sauce Salt and Paprika ½ teasp Crushed Chilli Pepper Directions 1. Stir and cook for another 3 minutes. When thick. 2 tbsp Tamarind Paste. Sour Dipping Sauce Serves 4 Ingredients • • • • • • • • • 2 Garlic Cloves. Slowly pour in the milk and stir until no lumps are present.Directions Place the sugar and flour in a saucepan. Serve at room temperature. add the pineapple juice and slightly beaten egg.
Refrigerate. Bring to a boil. Radish Relish (Acharang Labanos) 10 portions Ingredients • • • 4 medium-size white radishes 2 teaspoons salt 1 cup pickle juice Directions 1 Pare the radishes. onion and green pepper and boil for 5 minutes. Add enough pickle juice to cover the radishes. Stir in hot pepper sauce and pimento to taste. Serve cold. Rinse in water and squeeze liquid out. diced 1 medium-size green pepper. sugar and vinegar in saucepan. Add corn. short pieces. Slice into thin.• • • • 1 medium-size onion. Serve with any fried or broiled fish or meat. Vinaigrette Dip (Sausawang Suka) 2/3 cup . diced 2 teaspoons hot pepper sauce 1/4 cup finely diced pimento Directions 1 Combine salt. Add salt and squeeze out the juice to remove the bitter taste of the radishes.
crushed salt and pepper to taste dash of red hot pepper (optional) Directions 1 Mix all ingredients together. Serve with fried or roast meat and fish dishes. Plum Sauce Ingredients • • • • 1 cup plum preserves 1/4 cup white vinegar 1 tablespoon cornstarch 1 teaspoon cayenne pepper . Vinaigrette Sauce 1-1/2 cups Ingredients • • • • • 1/2 cup apple cider vinegar 1/2 teaspoon salt 1 teaspoon sugar 1/4 cup water 2 teaspoons finely minced parsley Directions 1 Mix all ingredients and serve.Ingredients • • • • • 1/4 cup soy sauce 1/3 cup vinegar 3 cloves garlic.
Place in a saucepan and bring to a boil .Directions 1 Combine all ingredients and blend very well.
Singaporean Meat Dishes Roast Duck. Melon and Mango Salad Ingredients • • • • • • • • • • Half roasted duck or boiled chicken 150 grammes (5 oz) honey dew melon One pear Half cucumber 150 grammes (5 oz) cantaloupe melon One mango 120 grammes (4 oz) jicama 3 Tbs coarsely grounded toasted peanuts 2 Tbs toasted white seasame seeds One coriander plant Marinade for Duck • • • • Half Tbs light soya sauce 2 tsp fine sugar One tsp oyster sauce One Tbs cooked vegetable oil* Sauce • • • • • • • • • 3 Tbs water Half tsp salt One to 2 tsp sugar Half tsp sesame oil Half Tbs tomato ketchup One tsp chilli sauce One-and-a-half tsp cornflour One-and-a-half Chinese plum sauce or apricot jam 2 tsp vegetable oil Directions .
discarding skin and pulp first. 4. Serve hot. Cook for 5 minutes or until crabs are cooked. Chill in the fridge. Scald crabs in 250g of hot cooking oil for about 30 secs. To serve. and mix well. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds. varying the colours. Wash and clean crabs. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant. Remove the crabs from wok. . after first marinating it in the sauce. pour the sauce over the duck at the table and all the guests should toss the salad together. discards lung and organs. 3. 2. 4. Remove from wok. Chop crabs into 4 pieces. Put the duck in the centre. Cut flesh of melon. 6. Cool in the fridge. * The oil should have been used to fry shallots first to remove any rawness of flavour. Heat oil in a wok and add the mixture. Bring to a boil. cucumber.1. Pepper Crab Ingredients • • • • • • 1 kg Crab 3 tbspn white pepper 1 tspn coriander seeds 1 tbspn minced garlic 1 stalk spring onion ( cut into 1 inch section ) 1/2 tbspn cornflour Seasoning • • • 1/4 tbspn dark soy sauce 1 tbspn light soy sauce 1/2 tspn sesame oil Directions 1. Add crabs and cover the wok. Arrange each vegetable and fruit neatly around a large serving platter. 3. 2. 5. Add seasoning and 1 tbspn of cornflour solution. pear and jicama into fine strips. Add sectioned spring onion into gravy and stir-fry for 2 minutes. sesame seeds and plucked coriander leaves. Top with a sprinkling of peanuts. Mix all the sauce ingredients together except fro the oil and plum sauce. stir well till sauce thickens. Remove flesh from duck and cut into fine strips. add plum sauce or apricot jam and turn off heat. mango. Blend white pepper and coriander seeds in a blender until fine.
Add shrimp to scallions and sauté. The real way to eat this dish is with a serving of large square chuncks of bread to dip into the . shelled and deveined 2 Tbs peanut oil 1 bunch Green onions. In a heavy wok heat oil over moderately high heat until hot. about 4 minutes. It is also a common feature in the menus of famous seafood restaurants (along East Coast and Punggol). Makes 2 servings Ingredients • • • • • • • • • 2 Tbs All-purpose flour 1/2 tsp Curry powder 1/8 tsp Cayenne pepper Salt 3/4 lb Shrimp (about 12). cut into 2-inch lengths Lemon wedges for garnishing Directions In a bowl combine the flour.Crisp Curried Shrimp Here's a quick and delicious way to enjoy fried shrimp. Adjust the seasonings to suit your palate. stirring occasionally. saute green onions until almost tender. tossing to coat. Add shrimp to flour mixture. cayenne. The abundance of fresh chillies and garlic makes this a very spicy and full-bodied dish. or until shrimp are opaque throughout. Chilli Crabs or Lobster This is a popular dish amongst Singaporeans. Chilli crabs/lobster bears testimony to the great love Chinese have for spicy Malay food. and salt to taste. curry powder. Serve shrimp with lemon alongside rice or over crisp-fried rice noodles.
add oil and when hot. squeeze the lime juice over or add the vinegar. garnish with coriander leaves. Pound chillies coarsely too. 7. discard roots. according to taste Quarter tsp salt One tsp pounded salted brown soya bean paste One cup water One-and-a-half tsp cornflour Half tsp rice or malt vinegar of freshly squeezed lime juice Quarter tsp dark soya sauce Directions 1. chop the bodies in half and then each half into 3 pieces. 4. When preparing crabs. into thumb length pieces. When using lobsters. Wash spring onions. stir fry for one minute. stir well and add spring onions. break off the claws and crack the shell by gently hitting it with a pestle. 5. stir fry for another minute and add crab or lobster pieces. Peel garlic and pound coarsely. 8. Wash and retain the shells. with shell still on. Stir fry for 2 to 3 minutes till shells turn slightly red. and chop the body. Wash uncooked shellfish well. Ingredients • • • • • • Lobster or crabs weighing about 450 grammes (1 lb) 6 fresh red chillies 5 cloves garlic 2 stalks spring onions One coriander (cilantro) plant 3 Tbs vegetable oil Sauce • • • • • • • • 3 Tbs tomato ketchup One-and-a-half Tbs sugar. Turn heat off. Remove cover. Stir sauce. Cut coriander into one-inch lengths. add chillies. 2. Cover with a lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red. . add to the crabs or lobster and stir well for 2 minutes.delicious sauce. add the garlic. stir well and serve. Plunge head and tail of lobster into boiling water and cook till the shell turns red. 3. Heat wok. cut into finger lengths. 6. Or grind in a food processor. Mix sauce ingredients except for the vinegar or lime juice. Remove from water and set aside for decoration. chop off the tail and head.
Soak dried chillies till soft for half hour in warm water. long beans. French beans. galangal and lemon grass. grated or one-and-a-half cups processed coconut milk 6 cups water 2 tsp salt One tsp sugar 6-10 dried chillies One cup vegetable oil Directions 1. Place wok over high heat and when smoking. deep fry the bean curd cakes till golden. dried prawns. cabbage and prawns. 5. Cut cabbage into bite-sized pieces. add bean curd and seasoning. Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. add oil. String French beans and cut into finger lengths diagonally. 2. Drain. Add shallot mixture. Mix with remaining water and squeeze fot thin milk. Mix coconut with half cup water and squeeze for thick milk. 3. When boiling.Sayor Loday Ingredients • • • • • • • • • • • • • • • • • 300 grammes (10 oz) jicama 300 grammes (10 oz) long beans 240 grammes (8 oz) French beans 300 grammes (10 oz) cabbage 4 hard bean curd cakes 180 grammes (6 oz) small prawns. 4. cleaned and smashed One cup dried prawns. washed. Place thin coconut milk in a suacepan and turn on high heat. Pound till fine. Pound or grind shallots and shrimp paste coarsely. Cut long beans into finger lengths. Boil 10 minutes and serve. soaked and pounded or ground 20 shallots. . peeled 2 tsp shrimp paste (belacan) One-and-a-half to two coconuts. Add thick coconut milk and chillies and oil mixture. Or mix half cup processed coconut milk with water. Cut each bean curd diagonally. Keep aside. peeled 60 grammes (One-and-a-half oz) galangal. When hot. Peel jicama and shred into finger lengths. Set aside. When boiling again. peeled and smashed One lemon grass. add jicama.
Heat wok up and add in 2 tbspn of peanut oil. Serve hot with rice. Pour stir-fried pork into a claypot and add in tamarind paste and a cup of water. Smoked Spicy Chicken Ingredients • • • • 1 chicken ( 1. 2.Stewed Pork in Claypot Ingredients • • • 450 grams of pork frank 1 tbspn of tamarind paste 2 tbspn of peanut oil Marinate • • • • • • • • • 2 tbspn of oyster sauce 2 tbspn of light soy sauce 1 tbspn of dark soy sauce 1 tbspn of black bean paste 1 tspn of sesame oil 1 tspn of Shao Shin wine pepper to taste 1 tspn of minced garlic 1 tbspn of cornflour Directions 1. Cover claypot and simmer for 1 to 2 hours or until meat is tender and the soup is thicken. Stir-fry marinated pork for 3 minutes. 3. Set aside to marinate for 30 minutes.5 kg ) 1/2 tsp salt 2 tsp wine 1 tsp sesame oil Spicy sauce . Cut pork into cubes and add in marinate mixture. 4.
Put chicken in spicy sauce. Put in tea leaf. Heat wok.• • • • • • • • 1 star aniseed 1/2 tsp brown peppercorn 1/2 tsp clove 1 piece cinnamon stick 1 cardamom 1/4 dried tangerine peel 5 cups water 2 tbsp sugar Smoking ingredients for chicken • • • 1/2 cup Jasmine tea leaf 1/2 cup soft brown sugar 1/2 cup cooked rice Directions 1. Simmer over low heat for 20 minutes. soft brown sugar and rice. Bring spicy sauce to the boil until 4 cups of water is left. cut-up 1/3 cup slivered green onions . Bring to the boil again. Put chicken on rack. Strain. Hang it for 40 minutes. 3. Place an iron rack on wok. Wash chicken and remove its legs. Take out chicken. Remove from heat when smoke emits from wok. 2. minced 2 Tbsp slivered ginger strips (optional) 2 qts water 1 tbsp cooking oil 2 tsp salt 4-6 vermicelli nests (rice vermicelli worked great) 2 cups cooked pork. Rub chicken cavity and skin with salt and wine. Add light soy sauce and sugar. Brush seame oil on it and allow to cool. Cover with lid. Chop up and serve. Singapore Noodles Ingredients • • • • • • • • • 1/4 cup cooking oil 4-6 garlic cloves. chicken. shrimp or beef. Cover wok with aluminum foil. Bake for 5 minutes.
sliced Rempah o 5 tablespoons dried prawns (pounded separately) o 5 large onions o 4 cloves garlic . Drain noodles. sliced 250 millilitres water 2 tablespoons tamarind powder mi e 4 hardboiled eggs. Mee Siam Cooking time: 25 minutes Ingredients Mee Siam and Sambal • • • • • • • • • • • • water for scalding vermicelli 1 packet coarse rice vermicelli (Hokkien: bee hoon) 250 9 beansprouts 100 g Chinese chives (Hokkien: koo chye) 500 9 small prawns 3 tablespoons oil 4 firm soybean cakes (Hokkien: taukwa) 5 tablespoons oil 1 large onion. Cook until tender. Add vermicelli. Add and toss. Add meat. green onion and red pepper to wok. May be served now or cover and place in 250F oven to hold until ready. Add garlic and ginger. Make sure nests are covered with water. 3 plates if 6 are used. Heat water. Add oyster sauce. second amount of cooking oil and salt in a large uncovered saucepan until boiling. curry powder and soy sauce. stir and toss well to mix thoroughly. Turn off heat and let stand. Makes 2 good sized plates if 4 nexts are used.• • • • 2 tsp crushed red pepper (may be halved) 1/4 cup oyster sauce 3 Tbsp curry powder 2 tsp soy sauce Directions Heat first amount of cooking oil in wok or frying pan. Stir-fry until hot.
In remaining rempah. Add about 3 tablespoons of fried soybean pieces and half the chives to this fried vermicelli. Gravy Bring tamarind liquid to a boil.celli for 10 minutes. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat. Dish up and arrange on a large plate with sliced hardboiled eggs. Add prawns and tamarind liquid and simmer for five minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Add sugar and salt and stir once. Put all ingre. Cut into pieces 1 x2x 1/2 cm.sprouts for 8-10 minutes. mashed a little 2 teaspoons sugar 1/4 coconut. Cut chives into 4 cm lengths.dients in. fry vermicelli and bean. longer if necessary to soften until strands are pliable and soft to the touch. Remove about half the amount of rempah and put aside. Moisten occasionally with tamarind liquid from the gravy allow. Remove and set aside. Wash and drain. stirring all the time until cooked. Adjust seasoning to suit your taste.ance if vermicelli gets dry during frying. grated 150 millilitres water Directions Boil a large kettle of water and scald vermi.o o o o o 6 candlenuts 20 dried chillies 3 tablespoons belacan powder 1 teaspoon sugar 1 teaspoon salt Gravy o o o o o o o 2 litres water 4 tablespoons tamarind powder 3 tablespoons fried rempah (see method) 2 tablespoons preserved soy beans (Hokkien: taucheo). Sambal Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Opor Sotong . How to Fry Vermicelli Putting all but 3 tablespoons of the reserved rempah in a kwali. Wash and tail beansprouts. Wash and peel prawns. add sliced onion and fry for 2 minutes. remaining chives and remaining soybean pieces for garnish.
Cook till thick. Bak KutTeh Ingredients o o o o o o o o o o o o 1 1/2 kg pork spareribs 1 tbsp sugar 3 tbsp cooking oil or lard ½ tsp pepper 2 tsp salt 2 cloves garlic 1 tsp preserved brown soya bean 1 tsp dark soya sauce 1 tsp peppercorn 1 inch long cinnamon bark 2 segments star anise 1 1/2 Litres water Garnishing Ingredients: o fried crispy shallots .bruised salt to taste msg (optional) several lime leaves a few spoonful graded coconut .roasted oil grind the following: 4 cloves garlic 1 red onion 1/2 tea spoon tumeric (or powder) some dried chillies .bruised 2 lemon grass . add coconut milk and season with salt and msg.cleaned and cut thumb size piece galangal (laos) . add sotong and cook for several minutes till it's done.soaked 2 tablespoon ketumbar (coriander) powder 1 teaspoon jintan puteh (cumin) powder Directions Heat oil in wok and fry ground ingredients till fragrant.Ingredients o o o o o o o o o o o o o o 1 kg sotong (squid) .
Then add the smashed garlic and preserved brown soya bean. In Singapore. Smash the garlic. the chwee kueh is normally sold in a pack of four or six. bring water to a boil. Hence. Add in the spareribs. Add sugar and carameilze until light brown. Continue to stir fry for another 30 seconds. Chwee kueh Chwee kueh.o Chinese crispy crullers (Yu-Char-Koay) Preparation of Ingredients: 44. These round rice puddings by themselves are plain and tasteless and so you have to eat them with shredded preserved radish toppings (otherwise known as 'chye poh' in dialect) cook with vegetable oil to bring out the fragrant of rice flour. Pound the preserved brown soya bean. In a clean wok. Cut the Chinese crispy crullers into ½ inch pieces. it's a common sight to see well-dressed executives with one hand holding their leather brief case and the other holding an oily plastic bag with the tasty chwee kueh in it. Heat 2 tbsp oil in wok. Ingredients In a pot. Then fry the spareribs until well-browned. most Chinese Singaporeans like to start their day with chwee kueh as breakfast. 47. heat remaining oil. peppercorn. Set aside for use later. These are the . 46. Delicious and cheap. Allow the consomme to boil on high heat for 10 minutes. Dish consomme onto a serving bowl. is actually rice flour pudding that is traditionally a Teochew's snack. Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½ an hour. 45. A little bit of home-made chilli will add some spice to an otherwise simple snack. star anise and remaining salt. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender. Stir fry for 30 seconds. Garnish with fried crispy shallots and Chinese crispy crullers. cinnamon. dark soya sauce. Remove from heat and toss into the pot of hot boiling water. a popular local dish.
wash and drain * Fry lard. add more rice flour. beat well * Stir mixture over low heat till it thickens. If rice cake is too hard. salted radish * pepper * soy sauce Method: To cook rice cake * Mix two types of flour with water * Add salt and 1 tsp of oil. garlic and remaining oil in a saucepan until brown * Discard garlic and lard * Add radish to remaining oil.normal amount enough to fill your stomach. stir well.00. Seng Poh Road #01-15E. preserved. Chicken/Cucumber Broth . cook over low heat for 30mins. If you were to ask any Singaporean. soy sauce to taste To serve * Remove rice cakes from moulds after 10 mins of cooling * Place a spoonful of cooked radish onto each rice cake * Serve with chilli sauce. If rice cake is too soft. With four chwee kuehs costing around $1. add more water to mixture. Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. Add pepper. stirring occasionally to prevent burning * Add sesame seeds. To cook the radish * Toast the sesame seeds till golden brown * Dice the lard. keep stiring to prevent lumps * Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins * Pour mixture into moulds and steam for 10-15 mins or till well cooked * Remove from bamboo steamer and leave to cool for 10mins before serving. that explains the long queue at the stall ! Well. the best stuff is definitely worth waiting for! Ingredients: * 1 cup rice flour * 2 cups water * 1 heaped tbs corn flour * 3 tps oil * 170g Lard * half tsp salt * 2 tsp sesame seeds * 2 cloves garlic * 200g chopped. Stall "Jian Bo Shui Kueh" at Blk 83. the best and well-known chwee kueh is at Tiong Bahru Market.
warming. -------------------------------------------------------------------------------- Ingredients o o o o o o o o 1 uncooked chicken breast. Pour chicken stock.(Huang Quar Gai Tong) -------------------------------------------------------------------------------Really just a warm up for spicy dishes to follow. this hot first course to a meal in Singapore is delicate. Immediately stir in the sesame oil. and puts 6 people in the mood for the next course. Stir in the chicken strips and the cucumber sticks and bring the stock back to a boil. and soy sauce into a large saucepan and bring to a boil. salt. Singapore Curry Puffs Ingredients For the Pancakes 1 cup "All Purpose Flour" 2 eggs (set 1 aside and beat lightly) 2/3 cup milk 2/3 cup cold water For the Filling o 5 tbs corn oil o o o o . to taste Mix chicken strips into the egg white and set aside. lightly whipped 6 cups chicken stock 1/4 teaspoon sugar 1 Tablespoon soy sauce 1 cucumber. and sliced into paperthin strips 1 Tablespoon egg white. boned. and pepper--ladle into bowls--and take to the table. peeled and seeded and cut into a julienne 3/4 teaspoon dark sesame oil salt and finely ground white pepper. skinned. sugar.
4 at a time. stirring constantly Add tomato paste and mix well Blend cornstarch with a little stock Add remaining stock to ground beef mixture and bring to a boil Add corn starch mixture and cook 2 minutes.chopped 8 oz lean beef . adding more oil pan each time. swirling skillet to spread batter evenly over bottom to make a thin coating Fry until 1 side is golden brown then flip over to do the same Repeat with remaining batter. garnish with carrot strips if desired Makes about 4 to 6 serving. stirring constantly Simmer mixture 10 minutes Lay pancakes. . set aside Heat a little oil in a small skillet and pour off excess Pour a little batter into skillet.minced (alternative: chicken) 2 carrots . parsnip and curry powder Cook gently 5 minutes. on a flat surface Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling Brush with egg and fold pancakes in half Chill for about 1 hour Half fill a deep fat fryer or saucepan with oil Fry folded pancakes. to make 8 pancakes To prepare fillings: Heat 2 tablespoons oil in a saucepan adding onions. cooked-sides up. 2-3 minutes or until golden brown and heated through Drain on paper towel Serve on an attractive flat plate.grated 1 parship .grated 1 tbsp tomato paste 2 tsp curry powder 1 tsp corn starch 2/3 cups beef stock (chicken if using minched chicken) Enough vegetable oil for deep frying Directions To prepare pancakes: Sift flour into a bowl Make a well in center and add egg Gradually stir in milk and beat well until smooth Stir in cold water and beat well Pour batter into a pitcher.o o o o o o o o o 1 medium size red onion .
cut into thick slices • 200g abalone mushrooms • 200g button mushrooms • 150g fish balls • 150g sotong paste balls . garoupa or pomfret) • 600g mud crabs. keep shells intact • 300g squid. squeeze for juice • 5 kaffir lime leaves • 1 bouillion tomyam-flavoured chicken stock cube • 4 litres water Seasoning: • 1 tbsp sugar • 1 tbsp salt • 2 tbsp nampla (fish sauce) • 250g deboned chicken fillet. halved • 500g large prawns. clean and remove fat • 4 litres water • 2 stalks spring onion Seasoning: • 1 tbsp salt • 1 tsp sugar • Dash of pepper Tomyam soup stock: • 2 chicken carcasses. smash • 12 cilipadi • 2 coriander roots (white part only) • 2 tomatoes. clean and remove fat • 3 stalks lemon grass. cut into thick slices • 250g fish fillet (red snapper. clean and cut into thick round slices • 300g cuttlefish. quarter • 3 limes.Steamboat Sizzler Ingredients Plain soup stock: • 2 chicken carcasses. smash • 4cm piece galangale.
Strain and place on a plate. Let the soup boil again. cilipadi. you can opt to have the plain soup first followed by the tomyam soup later. bring the stock to a boil in the steamboat. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles. To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl. Add the chicken carcasses and spring onion. Then add seasoning and strain the stock into the steamboat. Then add kafir lime leaves. Strain stock into steamboat. . thinly slice 150g spinach (tung woh) 150g Chinese white cabbage (wong nga pak) 150g red carrots. tomyam-flavoured chicken stock and seasoning. galangale. Arrange all accompanying ingredients neatly on a platter. slice into thick rounds 200g sea-cucumber. lime juice. Dish out in individual soup bowls and serve with the sauce dip. coriander roots and tomatoes. To prepare the fresh wantan noodles: Scald the noodles in boiling water. To serve. and bring to a boil. scald Dip sauce: • 1/2 cup chilli garlic sauce • 1 piece red fermented beancurd. dip into a basin of cold water. If it comes with only a single section. Add a dash of light soy sauce and sesame seed oil. Note: If the steamboat comes with dual compartments for soups. Add chicken carcasses. Remove. Cover and bring to a boil again. Add in your desired ingredients. cut into big cubes 1 packet Japanese tofu. lemon grass. Then lower the heat and simmer for 1 1/2 to 2 hours. mash • 2 tbsp lime juice Directions Plain soup stock: Bring water to a rolling boil in a stock pot. cut into desired shapes 200g glass noodles. you can have both types of soups in the steamboat at the same time. Tomyam soup stock: Bring water to a rolling boil in a stock pot. Lower the heat and simmer for one and a half to two hours. soak 200g fresh wantan noodles.• • • • • • • • 2 pieces soft beancurd.
. .Chicken with Dried Chillies Ingredients • • • • • • • • • 1 chicken (or use chicken thighs) . .I think they are called oil chillies) 4 garlic . Heat oil to fry the chicken for a few minutes until almost cooked before pouring in the sauce.debone and slice 20 .Spring onions.Put 5 Tbs oil in the pan and fry the dried chillies till almost black and aromatic.2 Tbs sugar Directions .Season chicken with salt and all the ingredients listed above (not the sauce) for half an hour . Turn off heat as soon as the sauce starts boiling. carrot slices or whatever you like can be added at the end of cooking time (to add colour and to stretch the dish if you are having more mouths to feed).slice fine 4 slices ginger 1/2 tsp cornflour dash of pepper 1/2 tsp sugar 1 Tbs soy sauce Chinese wine Sauce • • • • 1 tsp cornflour 8 Tbs water 2 Tbs dark soy sauce 1 .Leftovers can be used to make fried beehoon (remove the dried chillies and rinse them out in hot water which can be used as stock for the beehoon).Add garlic and ginger slices halfway.30 dried chillies (the big dark colored ones . . Remove.
saltpetre Directions Slice pork thinly.sliced 9 oz Chinese dried wheat noodles 13 oz Firm tofu -.fish gravy 175 gram sugar 1/8 tsp. dried -.MSG 1/2 tsp. cut it into squares (about 10 cm in length). Arrange thin pieces of pork onto a big flat plate with small holes (for ventilation) such that they become a big layer of sliced pork.soy sauce 1/8 tsp.lard 1/2 tblsp.minced 1/2 ts Yellow asafoetida powder* 1 bn Choy sum**.cubed 1/2" 3 tb Chinese semsaem oil 3 tb Fresh ginger -.five spice powder 1 tblsp. The barbecued slices can be stored in the freezer for up to several weeks Singaporean Vegetarian Dishes Singaporean Hot Noodles With Tofu Ingredients • • • • • • • 13 oz Tofu."Bak kwa" (Bee Cheng Hiang) Ingredients • • • • • • • • • • 1 kilogram lean pork For Gravy: 1 1/4 tblsp. When dry. Season with gravy. leaves and -stalk -. Leave the pork to dry. Barbecue the square pork slices with burning charcoal until both sides are golden in colour.rose wine 1 1/2 tblsp.pepper 1 tsp.chopped in 1" -sections .
Add the soy sauce. saute the minced ginger for 1 minute. and drain again. When softened. lemon juice. spaghetti. Available at Asian grocery stores. *asafoetida powder: available at Indian grocers **choy sum: also known as rape ***sambal oelek: a hot condiment made from ground fresh red. Stir fry for another 2 minutes or until the noodles are hot. tofu noodles. sambal oelek. rinse under cold water. To make your own. and pat dry. or linguine SAUCE: • • • • • • 1/2 cup orange juice 1 tablespoon corn starch 3/4 teaspoon Chinese five-spice powder 1/4 teaspoon crushed red pepper flakes 2 tablespoons soy sauce 2 teaspoons liquid sweetener STIR-FRY: . cut into 1" squares. Serve immediately. remove and drain. Cook the wheat noodles in boiling water until al dente. Next deep-fry the squares of dried tofu until golden brown andslightly blistered. drain. Heat oil in wok over high heat. Heat sesame oil in another wok on full heat. hot chilies. popular in Malay and Indonesian cuisine. and deep-fry the tofu cubes until goldenbrown.• • • • 3 tb Soy sauce 2 tb Plain sambal oelek 3 tb Fresh lemon juice 2 c Mung bean shoots Directions Soak dried tofu slices in hot water for 15 mintues. a little firm. Remove from pan and drain. Add the asafoeitda and choy sum and stir fry until soft.see the recipe Five-Spice Stir Fry Serving Size: 4 Preparation Time :0:35 Ingredients • 8 ounces vermicelli. Drain.
) Directions Cook pasta per package directions. Add sauce. cover.cut into thin wedges 2 cloves garlic -. Spray a nonstick skillet or wok with nonstick cooking spray. and garlic. Cook and stir 4-5 minutes. rice flour mixed with 25 gram cornstarch vegetable oil Spice Paste Ingredients: 4 candlenuts 1 clove garlic 1 tsp.not tofu 200 ml water ½ tsp.quartered lengthwise 1 medium onion -. onion. Meanwhile in a small bowl. Drain and cover to keep warm. cook and stir 2-3 minutes or until bubbly and thickened. Heat over mediumhigh heat until hot. Add broccoli. coriander seeds salt to taste 1 cm fresh kencur Directions . stirring occasionally. combine all sauce ingredients and mix until blended. and cook 2-4 minutes or until vegetable are crisp-tender. Add mushrooms. slaked lime water 100 gr.• • • • • 12 ounces mushrooms -.minced 3 cups broccoli florets (about 6 oz. carrots.cut into 1/4" slices 1 cup fresh baby carrots -. Crispy Fried Tempe (Keripik Tempe) Ingredients • • • • • • • • • • • 600 gram tempe (fermented soybean cake) . Set aside. Serve over pasta.
. Add the rice flour and cornstarch and blend till smooth. Heat the oil in a wok. dip the tempe in the batter and deep-fry until it is golden brown and crisp. Mix the spice-paste together with the water and slaked lime water. Set aside. Makes 5-6 servings. Note: Make sure that the oil is not to hot. otherwise the batter and the tempe will not be done at the same time.Slice the tempe in thin 3½ x 5 cm squares.
and stir it continuously until it is well heated: this will take 5 to 8 minutes. Heat the oil in a wok. It is a particularly good luncheon dish. or butter.Nasi Goreng (Fried Rice) Yield: 2 servings Ingredients • • • • • • • 4 c Long-grain rice 8 Shallots or 1 small onion 4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika 4 tb Vegetable oil Salt 2 ts Sweet soya sauce 2 ts Tomato ketchup Directions The name Nasi Goreng means simply 'fried rice'. and season with salt. soya sauce. but even the most elaborate Nasi Goreng is quick to make. fat. it makes no difference. You can vary the trimmings and garnishes to suit your taste. however. this prevents it from becoming too soft. seed and slice the chilli (or pound the shallots and chilli together in a mortar). Boil the rice a good long time before you intend to fry it. use 1 cup of water. proceed like this: slice the shallots or onion. Two hours is a satisfactory interval. Saute the shallots and chilli for a minute or so. and it is really a collective description of an indefinite number of slightly differing dishes. Oseng-Oseng Wortel (Stir Fried Carrots) Yield: 2 servings . generously garnished with sliced cucumber. Serve in a good large dish. boiled rice. For 1 cup of rice. but the Nasi Goreng will be better if the boiled rice is allowed to cool. whether you use oil. and Krupuk. Put in all the rice. tomatoes. Assuming you have now got your cool. gives less good results-the rice has time to go dry and stale. you can fry freshly boiled rice. by the way. fried onions. An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water. and tomato ketchup. Leaving the rice to cool overnight.
or soya sauce and water.Ingredients • • • • • • • 250 g (8 oz) carrots 4 Shallots 1 Clove garlic 1/2 Green or red chilli or 1 pn Of chilli powder 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water 2 tb Vegetable oil Directions These are carrots. It is borrowed from the Dutch name for the carrot. stirring all the time. Serve hot. Makes 2 servings. heat 2 tablespoons of vegetable oil or clarified butter. The word wortel doesn't sound Malay. Cook for a further 2 minutes. Cover and continue to cook for 4 minutes. Stir continuously for a minute or so and then put in the stock. In a wok. ripe 1 t Sugar 1 t Salt 2 ts Red hot chili peppers. Crush the garlic. and add salt if necessary. -sliced or chopped 4 tb Onion. Saute the slice shallots and chilli for 1 minute. wash. chopped 1 1/2 c Tomatoes (fresh). Uncover. -fresh 1/2 c Water 2 tb Vegetable oil Directions . then add the garlic and the carrots. Peel. Terong Balado Ingredients • • • • • • • • • 1 lg Eggplant 3 Garlic cloves. Slice the shallots and chilli. cut into matchsticks and cooked in a little oil or butter. since it was the Dutch who introduced this vegetable to Malaysia. taste. and isn't. and cut the carrots into small sticks.
in a bowl. Put the cucumber slices in a shallow bowl. sugar. Bake them at 400 200 for 20-25 minutes. garlic. tomatoes. Slice the onion thinly. white 1/4 c Oil 1/2 t Salt 2 t Sugar 1/2 t Garlic powder Directions Peel and thinly slice the cucumbers. Pour the sauce over the eggplant and serve immediately Asinan (Sweet And Sour Cucumber Salad) Serving Size : 4 Ingredients • • • • • • • • 3 ea Cucumber. Atjar Tjampoer Serving Size : 1 Ingredients . med 1 ea Thai chile dressing 1/4 c Vinegar. mixing well. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend. salt. Seed and thinly slice the chile.Cut the eggplant into long quarter-round strips. Taste and adjust seasoning with salt. Combine all the ingredients with the dressing. Meanwhile. or until they are soft but not mushy. mix the onion. large 1 ea Onion. arrange the onion slices on top and sprinkle with the chile slices. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). peppers and water and mash with a wooden spoon until it forms a coarse paste.
Place jars upside down until cooled completely (the 'dome' in the lid will be down. In a pan with a little water and salt. Cut cucumber in *small* cubes. Screw the lids on. Add vinegar and sugar. Put in a bowl and let cool. Three chilis will make about 1 tablespoon sambal ulek. then crush with salt using a pestle and mortar. Heat oil in a frying pan. Cut beans in 1" pieces. Boil softly for 2 minutes. Add all vegetables (also the ones not cooked yet). In that way it is much like saffron. The dish can be kept in the fridge for a few days. add a *little* water if there is too little liquid. add liquid as well. Chafe the cabbage. Drain. stir to dissolve sugar. cut to paste. chop finely. I always save jam-jars when they're empty). It is used to color this dish. Remove the seeds from the chilis. Goes really well with Nasi Goreng. Fry the herb-mixture for 2 minutes.• • • • • • • • • • • • • • 100 g Carrots Salt 100 g Green beans 4 ea Scallions 100 g White cabbage 2 ea Toes of garlic 1/4 ea Cucumber 1 tb Oil 150 ml Vinegar 100 g Bean sprouts/shoots 1 tb Sugar 1 t Powdered ginger 1 t Kunjit/kurkuma 1 t Sambal ulek Directions Cut carrot into the size of matches. Put in kitchen machine. Nice as a present! Kunjit or kurkuma is a herb. Made by crushing fresh red chilis with a little salt. kunjit and ginger. This is a refreshing side dish made of crisp. boil the vegetables for 5 minutes. . Mix with sambal. Also available ready-prepared in small jars from Oriental stores and some delicatessens. this is to check if the jar closed well). Peel scallions and garlic. it says 'powdered yellow-root'. If I look on the jar. and other dishes as well. Sambal ulek: Used as an accompaniment and in cooking. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy. although kunjit tastes a little bitter. Can be kept for at least a year (store in dark place to avoid having the color goes away). sweet-and-sour vegetables.
sliced 1 teaspoon salt 2 small slices kencur.Fresh Salad With Peanut Sauce (Keredok) Ingredients • • • • • • • • • • 1 fresh red or green semihot chili. peeled and sliced into 5x5x3 cm slice. bruised . Mix well. White Curry Jackfruit (Gudeg Putih) Ingredients : • • • • 1 kg young jackfruit. Toss the sauce with the vegetables until well mixed. with other dishes. Makes 4 servings. Soak the slices in plenty of cold water 100 g melinjo leaves 4 bay leaves 1 cm fresh galangale (lengkuas). garlic. cut into thin slices 1 clove garlic. salt. soaked in water for thirty minutes (optional) 3 tablespoons crunchy peanut butter 1 teaspoon tamarind. kencur and peanut butter in a mortar so it’ll become the sauce of the dish. Add the tamarind liquid and sugar. Serve chilled or at room temperature. broken into bite-size pieces Directions Crush the chili. dissolved in 1 tablespoon water 2 teaspoons sugar 1 cup thin-sliced cucumbers 1 cup fresh bean sprouts 1 cup lettuce.
Makes 4-5 servings. santan and the spice paste blend. beaten 125 ml medium thick coconut milk from ¼ coconut banana leaves Spice Paste Ingredients: 10 red chilies 10 bird shit chilies (prik kii nuu) 7 small shallots 3 small cloves garlic 5 candlenuts 2 tomatoes 1 cm fresh galangal (langkuas) 1 tsp. stirring occasionally. the spicepaste. soaked in hot water until soft. coriander seeds salt to taste a pinch of sugar Directions Boil the jackfruit slices in the thin santan together with the melinjo leaves. then drained 1 egg. Add the thick santan. palm sugar or brown sugar Directions Slice the mushroom in 1 cm lengths and mix together with the egg.• • • • • • • 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients: 10 small shallots 7 small cloves garlic 10 candlenuts 1 tbs. salam leaves and lengkuas until the jackfruit is tender. . Continue simmering until done. Bring it to a boil. Steamed Mushroom Wraps (Pepes Jamur Kuping) Ingredients • • • • • • • • • • • • • 100 gram cloud ear mushroom. salt 1 tsp.
Serve hot or at room temperature. salt 1 tsp. of oil for 2 minutes. . sweet soy sauce ½ tsp. sliced ½ cup water 1 Tbs. Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. eggplant 4 Tbs. Remove and set aside. sweet aoy sauce. nutmeg 1 tsp. nutmeg. or until light brown and softened.Devide the mixture among 20 packets made of banana leaves. Set aside. salt and sugar. Fry lightly in 2 Tbs. and then cut the slices in half. Steam the packets for about 25 minutes until done. pepper. shallots 1 clove garlic. vinegar. Makes 4 servings. vegetable oil 1 Tbs. vinegar ½ tsp. Stir fry the shallots and garlic in the remaining oil until light brown. Broil the packets over medium heat until liquid has evaporated. pepper ¼ tsp. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce. Makes 20 Wraps Sweet Eggplant Stew (Semur Terong) Ingredients • • • • • • • • • • • 1 lb. Add the water. Fold the ends of the packets and seal. sugar Directions Cut the unpeeled eggplant into ½-inch-thick slices. Shake the pan several times to mix but not mash the eggplant.
and let it cook till dry Sayor Loday mixture of vegetables in a spicy coconut soup eaten in a meal of Malay lontong (pressed rice).Nasi Lemak Ingredients • • • • • • 1 kg rice (siam) 45 oz (1035 ml) coconut milk . cleaned and smashed One cup dried prawns. peeled 2 tsp shrimp paste (belacan) (soy sauce for Vegies) One-and-a-half to two coconuts. ginger and salt. coconut 4 nos. pandan leaf. pandan leaf 1 stalk lemon grass 2 inch ginger 1 tbsp salt Ingredients Wash the rice. Add in coconut milk.2 no. Ingredients • • • • • • • • • • • • • • • 300 grammes (10 oz) jicama 300 grammes (10 oz) long beans 240 grammes (8 oz) French beans 300 grammes (10 oz) cabbage 4 hard bean curd cakes 180 grammes (6 oz) small prawns. grated or one-and-a-half cups processed coconut milk 6 cups water 2 tsp salt One tsp sugar . soaked and pounded or ground 20 shallots. washed. Another spicy meat dish and rice are all you need to complete the meal. peeled 60 grammes (One-and-a-half oz) galangal. peeled and smashed One lemon grass. lemon grass. and place it into the pot.
• • 6-10 dried chillies One cup vegetable oil Directions 1. When boiling. -------------------------------------------------------------------------------- Ingredients • • • • • • • 2 Tablespoons peanut oil 1 lb. Add shallot mixture. 5. Peel jicama and shred into finger lengths. add bean curd and seasoning. Pound or grind shallots and shrimp paste coarsely. Pound till fine. peeled and minced 3 cups chicken or vegetable stock 1 and 1/2 cups fresh squeezed orange juice salt to taste . galangal and lemon grass. Or mix half cup processed coconut milk with water. add oil. long beans. Keep aside. When hot. Boil 10 minutes and serve. Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong) -------------------------------------------------------------------------------This delicate. Drain. 2. Mix with remaining water and squeeze fot thin milk. Cut long beans into finger lengths. Place wok over high heat and when smoking. Add thick coconut milk and chillies and oil mixture. French beans. tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. 3. 4. Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. Place thin coconut milk in a suacepan and turn on high heat. String French beans and cut into finger lengths diagonally. deep fry the bean curd cakes till golden. When boiling again. white part only 1 Tablespoon fresh ginger root. carrots. dried prawns. cabbage and prawns. Cut cabbage into bite-sized pieces. coarsely chopped 3/4 cup sliced leeks. Soak dried chillies till soft for half hour in warm water. add jicama. Mix coconut with half cup water and squeeze for thick milk. Set aside. Serve chilled in glass or pretty china bowls to 4-6 as a first course. Cut each bean curd diagonally.
plum and shallots. Season to taste with salt--remember to oversalt cold soups a little. Puree. Turn off fire and let stand for at least 24 hours. This soup is home cooked food at its best.Garnish: finely sliced leeks. solids first. Ingredients • • • • • • • • Kiam Chye(Preserved Mustard) . then saute carrots. Singaporean Desserts . cover. separated into circles Directions Heat the oil in a large saucepan. bring to boil and cook over low heat for at least 3 hours. lemon.sliced and soaked kao ki(wolf berries or kee chi in Cantonese) preserved lemon preserved plum preserved shallots duck tomatoes palm sugar Directions Put all ingredients in a big pot. bring to a boil. Reheat before serving. ladle into bowls and top with leek circles. palm sugar and tomatoes. Remove bones from duck. When ready to serve. and ginger until they are soft. Add msg. extra fat. then reduce heat. until vegetables are done. and simmer for about 20-30 minutes. easy to prepare and rarely available in restaurants. Kiam Chye Aar Duck Soup With Preserved Mustard Popular among the Hokkiens and Teochews in Singapore. then return to pan and stir in orange juice. Malacca and Penang. leeks. Add stock. Refrigerate and chill.
lower the flame even more. The kaya will change color from the eggy-white (from the eggs and coconut milk) to a redish-brown like gravy. beat the eggs at medium speed slightly. Keep stirring the bottom to prevent the bottom from burning. Just enough the break the yolks. Do not use ceramic pots as they will hold the heat for too long and may give rise to burns. you have to. Squeeze it with all your might and make sure you squeeze it till it is dry. Once when the eggy-white color is completely replaced by the redish-brown color.Kaya . Stop the beating. If you get the canned or tetrapak stuff from the supermarket (Ayam Brand for canned or Kara for the pak) make sure you filter the milk. Torture the bag like you are killing someone you hate :) Now that the coconut milk part is over. add the coconut milk and beat full speed to mix thoroughly. Add all the sugar and beat at full speed.Coconut Egg Jam Ingredients • • • coconut milk from 2 coconuts (Ayam brand works well) 400 g sugar 10 eggs Directions The coconut mlk must be pure and undiluted. When the sugar has finally dissolved. Mix thoroughly. Burns spoil the kaya taste. If possible. If you have bought the shredded coconut bits and have to squeeze the milk out. I usually find lots of coconut bits in these supermarket packaged ones. This is due to the caramels forming from the sugar. Pour to a clean steel pot and cook it over a slow fire with CONSTANT STIRRING! Whatever it is there is no shortcut. It will also thicken. Best to filter it through a fine colander or a fine mesh sieve. there is a good way to do this. stop and leave . it is time to make the kaya. Fill those big coffee bags that are used by the kopi-tiams with the shredded coconut. Using an electric beater. If you have to stand there stirring for an hour. DO NOT DILUTE! and do not waste a single drop.
This is not exactly a health food. This is what I've found out. Bobochacha Why that name. Do not adulterate this recipe by adding additional flavorings. I've no idea.aside to cool. How to eat it? Only on bread. Unless you have a burner that has a very low flame setting. add pandan. Sugar. you have to protect the kaya from naughty children coming in to lick it with a spoon :) After it has cooled. You still need to stir it but the chances of burning kaya are eliminated. 30 minutes Ingredients • • • • • • 300g yam (taro as it's known in California) .remove skin and cubed coconut milk . This stuff can last for 3 days in room temperature. What is is better as I have found out is to use a double boiler.a few leaves crushed and tie into a knot. It just spoils it. a mixture will make your bobochacha look even more tropical. Pandan leaves don't cut well with it and same with vanilla essence. It has to be enjoyed as is.from one coconut. add sugar and a pinch of salt. If you want a cholesterol fest. A taste that is so good it could kill :) update: I've done some research and experimentation. I suggest eliminating eggs if you plan to eat it for breakfast. you can bottle it in jars and refrigerate. that is before the ants get to it. reduce heat and cook till yam is soft. Would someone care to tell me? When choosing fresh yam. Heating by direct heat is usually too hot.remove skin and cubed 300g sweet potatoes (sometimes known as yam in California) . try spreading it on hot french toast that is fried in butter. Salt. cooking time . Pandan (screwpine leaves) . Directions Cover yam and sweet potatoes with just enough water and bring to a boil. At this time.approx. When . NOTES: I had better success using freshly squeezed coconut milk than the canned or packed ones. Sweet potatoes come in many varieties and colours. the lighter in weight the better. It has lots of cholesterol and calories.
Served hot or cold from the fridge. (adjust thickness by adding water or coconut milk) Sago Pudding Ingredients • • • • • • 8 oz. water melon. remove from heat. of sugar (variably) 6 oz. (5) Cool in fridge and serve with fruit. (The water should always be boiling) (4) After 30-40 minutes. add and stir in coconut milk. lightly beaten 225g flour . Turn off the heat and stir in the coconut milk. coconut milk 32 oz.sugar is dissolved. of water Pandan leaves (optional) Fruits (optional. honey melon. (3) Add in the sago and stir periodically to make sure that the sago does not stick to the bottom of the pot. the sago should be cooked (they turn transparent). Do not boil the milk. of sago (half a packet) 6 oz. you could have bananas. or canned peaches) Directions (1) Boil the water in a pot (2) Put the sugar and pandan leaves into boiling water. Kueh Dadar (Pandan Pancake With Coconut Filling) Makes 22 pieces Ingredients Pandan Pancake • • • • half teaspoon salt 2 tablespoon oil 4 large eggs.
2 milk. Add coconut. Add flour and cook for 5 min. Stir well. should get 225ml. When hot. Coconut Filling Ingredients • • • • • • 3 tablespoons sugar 285g grated palm sugar 3 tablespoon water 6 screw pine leaves (pandan leaves) 565g grated coconut. Add 455ml water to grated coconut and squeeze again to obtain 225ml No. Fill each pancake with 2 tablespoonfuls of coconut filling. Let stand for half hour.1 milk. for No. then roll. water and pandan leaves until all sugar is dissolved. white. 2. Fry pancake till edges curl slightly upwards. Heat a non-stick pan. fold to enclose filling. Squeeze grated coconut to get No. 5. stirring till almost dry. Pour enough batter to cover the base of the pan thinly.1 milk 2 teaspoon Pandan flavouring Directions 1.• • • 1 tablespoon sago flour 565g grated fresh coconut. Pile pancakes on a plate to cool before filling. Strain into another bowl. Set aside. 3. . Add pandan flavouring. Blend the two types of coconut milk together with other ingredients and mix till smooth. white 1 tablespoon sago flour mixed with 2 tablespoons water Ingredients Boil sugars. lower heat. 4. Cool. remove pan from heat and grease base. Set aside.
Put through a sieve) coconut milk from 1 coconut or from 1 packet 1 Durian (separate flesh from seed and put durian flesh into a food processor blend till smooth) Ingredients Boil green bean in water till cooked.Durian Green Bean Dessert Ingredients • • • • 300g Green Bean (boil in 2 rice bowl of water) 300g Gula Melaka (boil in 1/2 rice bowl of water. . (Add in more sugar if you like it sweeter) To Serve: Dish green Bean dessert into bowl. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown. Mash bananas with fork and mix thoroughly with flour and egg mixture. Add in gula melaka. Simmer for 5 mins. Add 2 tbsp coconut milk. Add in 1 tbsp blended durian. Pisang Goreng (Banana Fritters) Yield: 2 servings Ingredients • • • • • 4 Eggs 12 T Flour 4 Ripe bananas Oil for deep frying Cinnamon sugar Directions Slightly beat eggs and mix with flour and half cup water.
and roll it back into the ball shape with the palms of your hands. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut. of the grated sugar. Sentiling (Steamed Cassava Cuts) Ingredients • • • 500gm cassava (tapioca). salt Directions Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough. mixed with ½ tsp. Makes 30 rice balls. Push a finger into the center of the ball to make a hole. Sweet Coconut Rice Balls (Klepon) Ingredients • • • • • 1½ cups glutinous powder ¾ cup lukewarm water 2-3 drops green food coloring 8 tsp. Serve at room temperature. Prepare a pot half filled with water and bring it to a boil. Pull off one full teaspoon of the dough and shape it into a ball with approximately 1inch in diameter. Seal. Prepare all the balls and set them aside. peeled and grated 150gm granulated sugar 1/2 tsp salt .Drain on absorbent paper and dust with cinnamon sugar. grated Java dark brown sugar 1 cup fresh-grated coconut. and put in approximately ½ tsp. Drop the balls into the boiling water.
Steam for about 45 minutes until done. Pour in dough of one colour and level it according to the shape of the steamer basket. Kuih Pisang (Banana Cakes) Ingredients • • • • • • • 8-10 ripe kepuk bananas or 2 tanduk bananas. cut diagonally to a thickness about 1cm and set aside. salt and vanilla. grated and steamed with 1/4 tsp salt and 5 pandan leaves. grated coconut before serving. shredded and tied into knots food dye. Take a sheet of banana leaf cut into the desired size. Roll the Sentiling in steamed. Alternatively. Line the base of the steamer basket with grease-proof paper or banana leaves. for wrapping Directions Peel bananas. salt and vanilla. Add mung bean flour mixture and keep stirring until the dough is thick and done. steamed until done 1 packet (about 125 grams) of mung bean (hunkwe) flour 1 1/4 litres coconut milk from 1 1/2 coconuts 200 grams granulated sugar 1/4 tsp salt 1/4 tsp vanilla Banana leaves. Dilute mung bean flour with part of the coconut milk and set aside. each to be given a different colour. Fold both sides of the leaf to cover the dough. Pile on the other doughs in alternating colours. you can steam each colour separately if you prefer the titbit to be of one colour only. Boil remaining coconut milk with sugar. then tuck in both ends so that the banana cake has a size of about 4x7cm.• • 1/2 tsp vanilla 1/2 medium coconut. remove. . cool and cut into pieces. granulated sugar. Divide dough into 3 parts. Notes: Banana leaves can be substituted with clear plastic sheets or aluminium foil. place 1 tsp dough on it. according to preference Directions Mix grated tapioca. Leave the dough to cool and set. add 1 slice of banana and top with another 1 tbsp dough.
Step TWO Sieve the mixture when cool. Step THREE Mix the Tapioca powder and Rice powder with Water(16 oz) and add in the mixture in Step ONE. Remove the kueh from the mould and add Coconut shreds to serve. Gula Melaka 16 0z 5. Pandan leaves 3 to 4 blades 8. Rice powder 10 oz (wet) 3. Water 20 oz and 16 oz 7. by Yasa Boga (Times Edition) Kueh Ko Sui Ingredients 1. Tapioca powder 10 oz • • • • • • • • 2. Huat Kueh (Fatt Koh) . Coconut shreds 200 grams Directions Step ONE Mix and boil the Water(20 oz). Lye water (alkaline) 2 teaspoonful 6. Step FOUR Pour the final mixture into moulds and steam for 15 min. Step FIVE Allow mixture to cool and solidify.from The Best of Indonesian Desserts. before finally adding in Lye water and stiring thoroughly. Sugar. Sugar 8 oz 4. Gula Melaka and Pandan leaves until they melt.
if you are lazy like I am. Make sure that there are no lumps in the batter. Steam for about 20 minutes or until a toothpick comes out clean from the cake. Arrange Chinese tea cups or a 12 bun ½ cup muffin tin in a wok. At the same time the tea cups will be heated up by the steam. using a whisk to mix. Add water to the wok and bring it to a boil. Sieve the Hong Kong flour. moist and have that intense flavour of muscovado sugar which I love. place cupcake liners in the tin before pouring the batter. If using muffin tin. Make sure water in the wok is at a roaring boil. They are fluffy. rice flour and baking powder in a mixing bowl. Slowly add the sugar solution into the flour. Alternatively. Pour the batter into the hot tea cups to at least 80% full. . Do not open the lid for the first 10 minutes however or the cake may go flat. Stir until the sugar has dissolve. Leave the sugar solution to cool. substitute with cake flour if unavailable) 60g rice flour 4 tsp double acting baking powder Directions Bring the 400ml water to a boil and add sugar. use a standmixer. Don't mean to toot my own horn but these home made huat kueh are the best I have ever tasted.Ingredients • • • • • 200g muscovado or dark brown sugar 400ml water 300g Hong Kong flour (low gluten flour used in Chinese pastries.
covered with a damp tea towel for 3½–4 hours to leaven again. Add thick coconut milk to the leavened batter and set aside for another two hours. Set aside the batter to leaven for 30 minutes.Toddy Huat Kueh Ingredients • • • • • • • 600g grated coconut 300g rice flour 20g green bean flour (lek tau hoon) 225ml fresh coconut juice 375g castor sugar 225ml toddy A few drops pink colouring Directions Squeeze out thick coconut milk from the grated coconut without adding water. Combine rice and green bean flour in a mixing bowl. Set the milk aside. Add fresh coconut juice gradually and mix into a smooth batter. Steam over rapidly boiling water for 15–20 minutes. Remove and leave aside to cool before cutting. Pour the batter into a tray. Add colouring to the batter and stir well to mix. Put aside. Coconut Cendol Kueh Ingredients • • • (A) Cendol Layer: 750 ml general santan 160g sugar . Add sugar and toddy to the rice flour batter.
Strain off impurities. To make the gula melaka layer. Add in (C) and stir well. drain well in a colander (D) Gula Melaka Layer: 100 ml water 75g gula melaka. then pour over cendol layer. Leave to cool slightly. When bubbles appear turn off the fire. Cut into squares and serve. Kueh Lapis Ingredients • • • • 570cc or 30 egg yolks 525-600 g butter. Cool slightly. sifted 300 g granulated sugar . chopped finely 2 1/2 tbsp sugar 2 pandan leaves. knotted (E):200ml general santan 1 tbsp agar-agar powder Directions Mix (A) together and bring to a boil. Allow to simmer slowly. whipped or melted 100 g flour. Bring to a boil. Leave to set then chill well in the refrigerator. Pour into a tray and use a spatula to stir well to allow cendol to be evenly distributed.• • • • • • • • • • • 1 1/4 tbsp agar-agar powder 1/2 tsp salt (B):150 ml pati santan (C):100g cendol. bring ingredients(D) to a boil to dissolve the sugars. Turn off the heat and add in santan. Leave to set. Lower heat and add in (B). Mix (E) into the gula melaka syrup mixture.
• • • •
3 Tbs. sweetened condensed milk 1 Tbs. special layer cake extract or Ground Allspice 15 g powdered milk 1/2 tps. powdered vanilla extract
Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour, powdered milk, condensed milk and butter. The batter should be very thick. Place wax paper at the bottom of a 8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes. Remove from oven and press the cake evenly. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished. Cool for a while when you have finished. Whilst the cake is still warm place absorbent paper towel on top and underneath, weight slightly and allow excess butter to flow through the cake and into the towel. Serve when cool.
• • • • • • •
3 egg yolk, fresh 4 egg white, fresh 100 g : sugar 0.5 tsp : essence, vanilla 100 g : flour, wheat 1 tbsp : flour, tapioca 0 .25 tsp : baking powder
Sieve together wheat and tapioca flour and baking powder. Beat the eggs and sugar till stiff. Add in vanilla essence. Fold in 20grms of sifted flour with 100ml of egg batter. Slightly grease and heat the special mould in a pre-heated oven of 250C. Spoon the well-folded batter to fill about 3/4 level of each compartment. Bake for about 5 minutes. Repeat with the balance of the batter until all used up. When cool, store in an airtight container.
* 1 cup rice flour * 2 1/4 cups water * 1 heaped tbs corn flour * 3 tps oil * 170g Lard [I didn't use lard] * half tsp salt * 2 tsp sesame seeds * 2 cloves garlic * 200g chopped, preserved, salted radish * pepper * dark soy sauce * 1 tsp sugar
To cook rice cake * Mix two types of flour with water * Add salt and 1 tsp of oil, beat well * Stir mixture over low heat till it thickens, keep stiring to prevent lumps * Arrange steel moulds in a bamboo steamer over boiling water and steam empty moulds for 5 mins * Pour mixture into moulds and steam for 10-15 mins or till well cooked * Remove from bamboo steamer and leave to cool for 10mins before serving. Note: test the constituency of the rice cake mixture first by steaming 1-2 moulds. If rice cake is too hard, add more water to mixture. If rice cake is too soft, add more rice flour. To cook the radish * Toast the sesame seeds till golden brown * Dice the lard, wash and drain * Fry lard, garlic and remaining oil in a saucepan until brown * Discard garlic and lard * Add radish to remaining oil, cook over low heat for 30mins, stirring occasionally to prevent burning * Add sesame seeds, stir well. Add pepper, soy sauce to taste To serve * Remove rice cakes from moulds after 10 mins of cooling * Place a spoonful of cooked radish onto each rice cake * Serve with chilli sauce.
• • • • • •
200g dried shrimps, soaked 50g dried mushrooms, soaked and sliced 200g chicken or port fillet, sliced into strips 500g chives, chopped 2 tsp minced garlic Salt and pepper to taste
• • • •
1/4 tsp salt 500g rice flour 100ml oil 250g tapioca flour
Cook the filling and set aside. Boil the water in a pot and then stir in the salt, rice flour and oil. Mix thoroughly till the mixture thickens. Allow to cool before removing from t he pot. Knead into a dough with tapioca flour. Divide into the same number of portions as the filling. Shape into a ball To make the soon kueh, wrap 1 ball of filling with the dough. Press the edges together to seal then twist patterns along the edges. Steam on a greased tray lined with banana leaf for 12 minutes. Remove and brush with oil.
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15g instant yeast 110ml warm water 80g plain four 1 tsp sugar pandan leaves 350 coconut milk 30g butter 250g sugar 120g tapioca flour 6 eggs A pinch of salt
Pour in the batter and sugar. Onde Onde Ingredients • • • 1 cylindrical piece of Gula Melaka 1/2 grated fresh coconut (desiccated will do. Stir in butter and leave it to cool. too) pinch of salt . Pour into a lined tray and leave to prove for 2 1/2 hours. Cover and leave in a warm place for an hour. Beat briefly. Add in tapioca flour and eggs. warm water. 1 tsp of sugar and plain flour in a bowl. Stir till batter is smooth.Directions Mix yeast. Bake in a preheat oven at 170 degrees for 15 minutes and then lower to 150 degrees and bake till cooked. Beat at low speed for a while and add in coconut milk mixture. Cook pandan leaves. coconut milk and salt over low heat.
pandan juice. Put aside. (colouring).• • • • • 180g sweet potatoes 240g glutinous rice flour 1 TBSP pandan juice (by pounding 4 leaves) *Optional*: a few drops of green pandan colouring 165ml water (more. 2. 6. if needed) Directions 1. Steam the sweet potatoes until soft. Divide dough into equal portions of about 1tsp each. Close up the edges and shape into a ball. Roll each into a ball. peel and mash with a wooden spoon in a large bowl. Add glutinous rice flour. Cut Gula Melaka into small pieces. lift out and roll in the grated coconut. I have friends who ate this so often that they grew tired of it! Ingredients • • • • • 225g self raising flour 1 egg some sugar pinch of salt 2 tablespoon butter . When they float. kneading well until the dough is smooth. and pinch of salt. or grate (it will melt easier). 4. Drop a few balls at a time into boiling water. Flatten each ball lightly. Ban Jian Kway Hokkien Peanut pancake This is a economical breakfast favourite seldom made at home these days. 3. Add water a little at a time. 5. Knead together. and put a bit of Gula Melaka inside. While *hot*. Mix grated coconut with pinch of salt and steam for 5 minutes.
wash and dry roast sesame in wok till fragrant. lightly crushed to release the fragrance. (just roast the peanuts in a wok. i'm sure the hawker didn't use it) Filling: • • freshly ground roasted peanuts without skin. diced 80g black-eyed beans. diced 300g sweet potato. stir constantly without oil) sugar sesame (optional) . knotted . fold into half. leave for several hours. Remove from pan. cut and serve immediately. or to taste 3 pandan leaves. Directions beat egg. throw some peanut/sesame and sugar over. Add flour and mix to form a smooth batter. Bubur Cha-Cha Ingredients • • • • • • • • • 300g yam. salt and water/milk. soaked in hot water for 2 hours 100g sago pearls 100g tapioca starch boiling water 3 cups thick coconut milk 100g sugar. oiled lightly with butter if necessary. sugar. cover and cook till done(a nice brown underneath) on slow/medium heat. pour batter onto the pan.• 350ml water(I like it with milk. add butter. Heat non stick pan.
Remove and set aside. black-eyed beans. stirring continuously. sweet potato. roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). When it can be handled with bare hands. Cook sago pearls in a pot of boiling until they become translucent (about one half hour). Using a spatula. Remove the beans from the water it had been soaking in and cook in boiling water until soft. Here is a simple and more practical way of producing similar results in Western kitchens.Directions Steam yam and sweet potato separately until soft (about 20 minutes) and set aside. Add yam. Serves 6 Ingredients • • • 500 g Short or medium grain rice 4 cups Water Banana leaf or aluminium foil Directions . Serve hot or cold. sugar and knotted pandan leaves into a pot and bring to a gentle boil. Put coconut milk. add boiling water to the tapioca starch in a mixing bowl. Mix well. Remove and soak in iced water until needed. tapioca jelly and sago pearls and mix well. bit by bit until it becomes doughy. Ketupat (Compressed Rice Cakes) These firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Remove and set aside.
chopped palm sugar 2 Tbs. . peeled and sliced 6 shallots. Turn heat very low and cook for 35-40 minutes until all water is absorbed. Singaporean Sauces Bajak Chili Sauce (Sambal Bajak) Ingredients • • • • • • • • • • • • 8 red chilies. Serve with spicy peanut sauce. dried shrimp paste (terasi). Stir it frequently until the mixture changes color and becomes very fragrant. lemongrass and galangal. Then press rice into a cake tin or pie plate to a depth of about 2. tamarind juice Directions Grind with a mortar and pestle or blend the first 7 ingredients very finely. until very firm. Heat the oil over medium high heat.5 cm (1 inch). Sauté the ground ingredients along with salam leaves. salt 1½ tsp. bruised ½ inch galangal (laos). peeled and sliced 4 Tbs. peeled and sliced 1 tsp. Stir vigorously with a wooden spoon. oil 2 salam leaves 2 stalks lemongrass. plate and banana leaf and use a wet knife to cut rice into 5 cm squares. Press down very firmly the plate. toasted ¼ tsp. Remove weight. Put a weight on top and leave at room temperature for a few s. grated nutmeg 3 cloves garlic. Cover tightly with lid.Bring the water and rice to the boil. Use a piece of washed and greased banana leaf or greased aluminum foil to cover the surface of the rice and put another plate on top. seeded and sliced 1 tsp.
salt 1 Tbs. sugar 1 Tbs. Note: Keeps up to 1 week or longer if refrigerated Peanut Sauce (Sambal Kacang) Ingredients . chopped 2 small shallots. lemongrass and galangal before serving.Lastly. peeled and sliced 2 cloves garlic. grind the sautéd ingredients along with the rest of the ingredients. lime juice Instructions Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes. pour the tamarind juice and let it simmer for about a minute and then leave to cool. peeled and bruised 2 Tbs. sliced and seeded 2 Tbs. Remove salam leaves. dried shrimp paste 2 medium-sized tomato. Note: Keeps up to 1 week or longer Dried Shrimp Chili Sauce (Sambal Terasi) Ingredients • • • • • • • • • 15 red chilies. oil 1 tsp. With a mortar and a pestle.
such as Mixed Vegetables with Peanut Sauce (Gado-Gado). peeled and sliced 1 tsp. peeled and choped 3 kaffir lime leaves ½ cup sweet soy sauce 2 tsp. sliced 3 inches kencur (like galangal). toasted 1 Tbs. Simmer over very low heat for approximately 1 hour. Note: Peanut sauce is used for variety of Indonesian Meat Dishes. peeled and sliced 12 red chilies. Fresh Salad with Peanut Sauce (Keredok). Chicken Satay (Sate Ayam). Shallot Chili Sauce (Sambal Bawang) Ingredients o o o o o o o o 20 shallots. salt 6 cups water 1 Tbs. dried shrimp paste (terasi). stirring to prevent sticking. etc. seeded and sliced (be cautious!) 8 cloves garlic. salt 1 Tbs.o o o o o o o o o 3 cups deep-fried peanuts 4 cloves garlic. Put all ingredients in a pan except the lime juice. lime juice Instructions Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine. peeled and bruised 12 bird's eye chilies. Stir in lime juice just before use. lime juice 1 cup oil Directions .
sweet soy sauce 1 tsp. lime juice . Note: Keeps up to 1 week or longer if refrigerated. add 3 Tbs. Sauté all ingredients except for the lime juice for approximately 2-3 minutes. peeled and sliced 4 Tbs. fried salt to taste a pinch of sugar lime juice Directions Grind/pound the red chilies. boiled 10 bird's eye chilies. Soto Chili Sauce (Sambal Soto) Ingredients o o o o o o o 6 red chilies. Last.Heat oil over medium high heat. boiled 1 clove garlic. Add the salt and sugar. then add the lime juice. garlic and candlenuts together until it forms a paste. Serve Note: Keeps up to 1 week or longer if refrigerated. water aand limejuice to taste. Sweet Chili Sauce (Sambal Kecap) Ingredients o o o o 5 red chilies. fried 3 candlenuts. sliced 4 small shallots. bird's eye chilies. Cool.
star anise pods 2 salam (Indian Bay) leaves 2 pieces laos (galanggal) ½ cup water Directions Carmelize the sugar in a saucepan over low heat.. and stir until the sugar has dissolved completely. Ingredients o o o o o o o 2½ cups sugar 2¾ cups Chinese dark soy sauce 3 cloves garlic. Bring to a boil.. Sweet soy sauce could last for several months if refrigerated. Makes approximately 2-3 cups. Before pouring it into one or more bottles. When the sugar has melted. stirring frequently. cracked ½ tsp. huh? Sweet Soy Sauce (Kecap Manis) This particular sauce is one of the most important ingredients used in Indonesian recipes. add the soy sauce and all the other ingredients. Cook over low heat for 10 minutes. Sambal Oelek Ingredients o 1 Dozen red chillies . you have the choice of straining the sauce or not.Directions Mix all ingredients well and ready to serve.easy. All this somewhat-thickened syrup to cool.
Taste. and continue cooking gently for 5 minutes. It can be kept in the refrigerator for several weeks. and mix well. and add salt if necessary. leave to stand for half an hour. Stir in tamarind juice. then rinse and dry. shrimp paste and salt together in a mortar. and fry until slightly brown. blend all ingredients in a blender. cover the pan. ** This mixture is an ingredient used in most Indonesian dishes. Put in the aubergine. Alternatively. Then put the mixture into a pudding basin and steam it for 20 minutes. Add the tomatoes. Cut up the tomatoes and remove the seeds. the sugar and the chilli powder. Slice the onion thinly.o o o 1/2 t Shrimp paste 1/2 t Salt 1 T Tamarind juice Directions Pound chillies. Crush the terasi and garlic together. Aubergine Sauce (Sambal Terong) Yield: 6 servings Ingredients o o o o o o o o 2 sm Aubergines 1 lg Spanish onion 4 Cloves garlic 1 tb Vegetable oil 2 ts Chilli powder 1 sl Terasi 1 ts Brown sugar 2 lg Tomatoes Directions Slice the aubergine and sprinkle it with salt. Add the garlic and terasi. .
washed and dried 55 g (2 oz. seeded. -cut into small cubes 1 t Basil (fresh).do not allow to darken. whole. stirring occasionally. seed them and chop finely. cut -into thin strips 1 sm Hot green chili (fresh). cut into -thin strips 1 sm Tomato (ripe). -stemmed. Heat under a warm grill till fragrant and very lightly browned .) cumin seeds. -stemmed. chopped -into tiny pieces 1/4 c Lime juice (fresh) 1 sm Hot red chili (fresh). . use dried red chillis: soak them for at least 15 minutes and put them into the mixture. This is a relish which can be used hot or cold. washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz. Let it sit for several hours. cut -into thin strips Directions Mix all of the ingredients together in a bowl. Sambal Dabo Lilang Ingredients o o o o o o o 1 md Onion.) cinnamon bark. seeded. when everything goes into the basin for steaming. Alternatively. broken into small pieces 2 teaspoons cloves 3 nutmegs Directions Spread the ingredients in a large aluminum tray.) coriander seeds. Garam Masala (Ground Mixed Spices) Ingredients 115 g (4 oz.If you want this relish to be really hot--spicy hot--then take 4 green chillis. Grind mixture. -chopped fine 1 Lime rind. and put them into the frying-pan at the same time as the onions.
Rudy's Sambal Ingredients o o o o o o o o o o o 250g red (spanish) peper. remove the seeds from the limau's and press it ( into the paste ) to get the juice and mix well. salt. soaked in hot water 2 cm of laos 1 salam leaf salt palm sugar 1/2 cup of corn oil for frying . If you can not find it in a Indonesian food shop. It has dark green collour and it's give very special flavour. * Limau is still family from lemon but it is smaller than a normal lemon ( as big as cherry ). Serve it with fresh salads or crispy fried fish/chicken.while still warm. Sambal Limau Ingredients o o o o 4 red peppers 2 tsp belacan ( shrimp paste ) 2 limau fruits* Palm sugar and salt to taste Directions Grind the peppers. in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge. belacan. and palm sugar ( not too fine ). seeds free 1 big onion 2 cloves garlic 2 medium tomatoes 1 tsp terasi (shrimp paste) 1 dsp ebie (dried shrimp). chop it fine and add 2 tsp lemon juice on your sambal. you can replace the fruit with 2 fresh lemon leaves.
light soy sauce 6 Tbsp. Peanut Sesame Sauce o o o o o o o o o o o o o 6 Tbsp. peanut butter 1/4 cup water 3 Tbsp. tahini (sesame paste) 1/2 cup dark sesame oil 2 Tbsp. give 1/2 cup extra of hot water on it.Directions * Blend/grind all ingridients except the laos and salam leaf in the food processor until smooth paste. minced 2 tsp. * stiring about every 3 minutes untill it get nice thick and slightly paste. Sauce for Duck/Mango Salad o o o o o o o o o 3 Tbs water Half tsp salt One to 2 tsp sugar Half tsp sesame oil Half Tbs tomato ketchup One tsp chilli sauce One-and-a-half tsp cornflour One-and-a-half Chinese plum sauce or apricot jam 2 tsp vegetable oil . hot pepper oil (see instructions below)* 1/2 cup hot water Directions combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. minced fresh ginger 1-2 Tbsp. dark soy sauce 6 Tbsp. rice wine vinegar 1/4 cup honey 4 medium cloves garlic. sherry 4 tsp. * fry the chilly paste in a pan with hot oil and put the laos and salam leaf.
add the garlic. according to taste Quarter tsp salt 3 cloves of garlic One tsp pounded salted brown soya bean paste One cup water One-and-a-half tsp cornflour Half tsp rice or malt vinegar of freshly squeezed lime juice Quarter tsp dark soya sauce Directions Mix sauce ingredients except for the vinegar or lime juice.Directions 92. Heat wok. Spicy Chicken Sauce Ingredients o o o o o o 1 star aniseed 1/2 tsp brown peppercorn 1/2 tsp clove 1 piece cinnamon stick 1 cardamom 1/4 dried tangerine peel . Cool in the fridge. Chili Crab Sauce Ingredients o o o o o o o o o 3 Tbs tomato ketchup One-and-a-half Tbs sugar. pour the sauce over the duck at the table and all the guests should toss the salad together. 93. Heat oil in a wok and add the mixture. stir fry for another minute and add crab or lobster pieces. add chillies. stir fry for one minute. Mix all the sauce ingredients together except for the oil and plum sauce. stir well till sauce thickens. add oil and when hot. To serve. add plum sauce or apricot jam and turn off heat.
Bring to the boil again. Put chicken in spicy sauce. finely chopped 2 tablespoons lime or lemon juice If using desiccated coconut. o o o o o o o Directions Combine all ingredients in a bowl and mix well. rubbing ingredients together. too! Red Coconut Sambal Ingredients 75 g/2 1/2 oz/1 cup fresh grated or desiccated coconut 1 teaspoon salt 1 teaspoon chilli powder or to taste 2 teaspoons paprika 2 teaspoons pounded Maldive fish or dried prawns 1 small onion. Strain.o o 5 cups water 2 tbsp sugar Directions Bring spicy sauce to the boil until 4 cups of water is left. Add light soy sauce and sugar. sprinkle with o 3 tablespoons hot milk or water and toss to moisten. finely chopped. Serve in a small bowl. . and if liked add a fresh chilli. Simmer over low heat for 20 minutes. Can be used for baking or grilling.
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