Source: http://www.32ashburtonroad.co.uk
Can keep for 3 months in airtight container placed in refrigerator
Ingredients:
Dried shrimp, soaked and pounded, 200g (or ~7oz)
Cooking oil, for frying, 1 cup
Sugar, ½ tsp
Kaffir Lime leaf, shredded, 2 pcs
Rempah:
Dried chilli, soaked in warm water for 10-15 mins, 10-15 pcs
Shallot, peeled, 130g
Garlic, peeled, 2 cloves
Lemongrass, use portion 4-5 inches from root, 1 stalk
Belachan, toasted, 30g
Method:
1. Pound rempah ingredients to smooth paste.
2. Heat oil in pan over medium heat. Add in rempah paste and fry till aromatic.
3. Add in pounded shrimp and fry for ~5 mins.
4. Add in sugar and shredded lime leaves. Stir to mix well before off heat.
Showing posts with label S'pore Cuisine. Show all posts
Showing posts with label S'pore Cuisine. Show all posts
Saturday, December 25, 2010
Dried Prawn Sambal (Hae Bee Hiam 虾米辣) - Nonya Style
Source: http://www.asianfood-recipes.com
This is a nonya recipe for dried prawn sambal.
Ingredients:
Dried shrimp, soaked in water then drained and pound, 300g
Lemongrass, cut into half and bruised, 1 stalk
Tamarind paste (or Assam), soaked in ½ rice bowl water and extract juice, 1 tbsp
Sugar, 2½ tbsp
Salt, to taste
Kaffir Lime leaf (= Daun Limau Purut), shredded, 3 pcs
Cooking oil, for frying, 14 tbsp
Rempah:
Dried chilli, soaked in warm water for 10-15 mins, 9 pcs
Young tumeric rhizome, cleaned, ~3cm length, 1 pc
Shallot, cleaned & peeled, 8 units
Garlic, cleaned & peeled, 4 cloves
Belachan, toasted, 1 tsp
Method:
1. Pound rempah ingredients to smooth paste.
2. Heat oil in pan over medium heat. Add in rempah paste & lemon grass, and fry till aromatic.
3. Add in pounded dried shrimp and half of extracted tamarind juice, and stir for 2 mins.
4. Add in remaining ingredients, and fry to desired consistency (either wetter or drier) and taste.
This is a nonya recipe for dried prawn sambal.
Ingredients:
Dried shrimp, soaked in water then drained and pound, 300g
Lemongrass, cut into half and bruised, 1 stalk
Tamarind paste (or Assam), soaked in ½ rice bowl water and extract juice, 1 tbsp
Sugar, 2½ tbsp
Salt, to taste
Kaffir Lime leaf (= Daun Limau Purut), shredded, 3 pcs
Cooking oil, for frying, 14 tbsp
Rempah:
Dried chilli, soaked in warm water for 10-15 mins, 9 pcs
Young tumeric rhizome, cleaned, ~3cm length, 1 pc
Shallot, cleaned & peeled, 8 units
Garlic, cleaned & peeled, 4 cloves
Belachan, toasted, 1 tsp
Method:
1. Pound rempah ingredients to smooth paste.
2. Heat oil in pan over medium heat. Add in rempah paste & lemon grass, and fry till aromatic.
3. Add in pounded dried shrimp and half of extracted tamarind juice, and stir for 2 mins.
4. Add in remaining ingredients, and fry to desired consistency (either wetter or drier) and taste.
Wednesday, December 22, 2010
Rojak Sauce
Ingredients:
Shrimp paste (Hae Ko 虾膏), 2 tbsp
Gula Melaka* (palm sugar 揶糖), 2-3 tbsp
Tamarind (Assam 亚参) juice extract, from 2 tbsp Assam pulp soaked in ½ cup warm water
Red fresh chilli**, pound to paste, 2-3 pcs
Peanut, roasted, remove coat and roughly crushed, ½ cup
Salt, ½ tsp
* Can replace with brown or white sugar
** Can use additional or replace with chilli padi for desired spiciness
Method:
1. Mix all ingredients till homogenous.
Variants:
(a) S'pore Rojak
Mix sauce with cut cucumber, jicama (bangkuang), fried beancurd (tau pok), pineapple, boiled bean sprouts (豆芽), boiled kangkong (空心菜), you char kway (油条), ginger flower (姜花), toasted cuttlefish/squid.
(b) Fruit Rojak
Mix sauce with cut green mango, guava, pineapple, buah jambu air (water apple 水苹果) and buah kedondong.
Shrimp paste (Hae Ko 虾膏), 2 tbsp
Gula Melaka* (palm sugar 揶糖), 2-3 tbsp
Tamarind (Assam 亚参) juice extract, from 2 tbsp Assam pulp soaked in ½ cup warm water
Red fresh chilli**, pound to paste, 2-3 pcs
Peanut, roasted, remove coat and roughly crushed, ½ cup
Salt, ½ tsp
* Can replace with brown or white sugar
** Can use additional or replace with chilli padi for desired spiciness
Method:
1. Mix all ingredients till homogenous.
Variants:
(a) S'pore Rojak
Mix sauce with cut cucumber, jicama (bangkuang), fried beancurd (tau pok), pineapple, boiled bean sprouts (豆芽), boiled kangkong (空心菜), you char kway (油条), ginger flower (姜花), toasted cuttlefish/squid.
(b) Fruit Rojak
Mix sauce with cut green mango, guava, pineapple, buah jambu air (water apple 水苹果) and buah kedondong.
Tuesday, December 21, 2010
Garlic Chilli Sauce
Ingredients:
Red fresh chilli, seeded, 10 pcs
Garlic, peeled, 10 cloves
Young ginger, peeled, ~30g
Rice vinegar, 1 tbsp
Lemon/lime juice, 3-4 tbsp
Sugar, 1¼ tbsp
Salt, ½ tsp
Method:
1. Pound chilli, garlic and ginger to paste form.
2. Add in remaining ingredients and mix well.
Red fresh chilli, seeded, 10 pcs
Garlic, peeled, 10 cloves
Young ginger, peeled, ~30g
Rice vinegar, 1 tbsp
Lemon/lime juice, 3-4 tbsp
Sugar, 1¼ tbsp
Salt, ½ tsp
Method:
1. Pound chilli, garlic and ginger to paste form.
2. Add in remaining ingredients and mix well.
Dried Prawn Sambal (Hae Bee Hiam 虾米辣) - Recipe 1
Ingredients:
Dried shrimp (虾米), pre-soaked in warm water, 100g
Red fresh chilli, 10 pcs
Red dried chilli, pre-soaked in warm water, 10 pcs
Shallot, peeled, 8 units
Garlic, peeled, 6 cloves
Belachan, toasted, 1 tbsp
Cooking oil, for frying, ½ cup
Sugar, 1 tsp
Salt, ½ tsp
Method:
1. Pound all ingredients, except for last 3 items, till paste form.
2. Heat oil over medium heat. Stir fry the paste till aromatic.
3. Add in sugar and salt and fry for a while before turn off heat.
Dried shrimp (虾米), pre-soaked in warm water, 100g
Red fresh chilli, 10 pcs
Red dried chilli, pre-soaked in warm water, 10 pcs
Shallot, peeled, 8 units
Garlic, peeled, 6 cloves
Belachan, toasted, 1 tbsp
Cooking oil, for frying, ½ cup
Sugar, 1 tsp
Salt, ½ tsp
Method:
1. Pound all ingredients, except for last 3 items, till paste form.
2. Heat oil over medium heat. Stir fry the paste till aromatic.
3. Add in sugar and salt and fry for a while before turn off heat.
Sambal Belachan
Ingredients:
Red fresh chilli, deseeded, 10 pcs
Belachan, toasted, 2 tbsp
Lime juice, 3 tbsp
Sugar, 1 tsp
Salt, ½ tsp
Method:
1. Pound red chilli to paste.
2. Add in toasted belachan and pound.
3. Add in lime juice, sugar and salt, and mix well.
Red fresh chilli, deseeded, 10 pcs
Belachan, toasted, 2 tbsp
Lime juice, 3 tbsp
Sugar, 1 tsp
Salt, ½ tsp
Method:
1. Pound red chilli to paste.
2. Add in toasted belachan and pound.
3. Add in lime juice, sugar and salt, and mix well.
Saturday, December 11, 2010
Chee Cheong Fun (猪肠粉) Sweet Sauce
CCF sauce recipes listed here is to be served with thicker factory made CCF. It is possible to combine both recipe below and the Dim Sum Style version.
Recipe 1
Source: http://neckredrecipes.blogspot.com
Ingredients:
Hoisin sauce (海鲜酱), 7 tbsp
Light soy sauce, 3 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Recipe 2
Source: http://belachan2.blogspot.com
Ingredients:
Rojak sauce, 2 tbsp
Sesame oil, 1 tsp
Sugar, 1 tsp
Water, ¼ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Recipe 1
Source: http://neckredrecipes.blogspot.com
Ingredients:
Hoisin sauce (海鲜酱), 7 tbsp
Light soy sauce, 3 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Recipe 2
Source: http://belachan2.blogspot.com
Ingredients:
Rojak sauce, 2 tbsp
Sesame oil, 1 tsp
Sugar, 1 tsp
Water, ¼ cup
Method:
1. Mix all ingredients and let is boils over medium heat.
Chee Cheong Fun (猪肠粉) Sweet Sauce _ Dim Sum Style
Source: http://bakingmum.blogspot.com
This style of sauce is best serve with own made Chee Cheong Fun (CCF), as dough skin is thinner than factory made type. The factory made CCF is best eaten with slightly thicker sauce. However it is possible to combine the two versions of CCF sauces listed in this blog for factory made CCF.
Ingredients:
Sesame oil, 1 tbsp
Old ginger, peeled, 4 slices
Sugar, 2½ tbsp
Mushroom soy sauce*, 4 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
* Can substitute with light soy sauce, but result will be less flavourful
Method:
1. Stir fry ginger slices with sesame oil over low fire till aromatic. Add in sugar, and continue to stir fry.
2. When sugar turn brown, add in remaining ingredients. Bring to boil over medium heat.
3. Serve with CCF.
This style of sauce is best serve with own made Chee Cheong Fun (CCF), as dough skin is thinner than factory made type. The factory made CCF is best eaten with slightly thicker sauce. However it is possible to combine the two versions of CCF sauces listed in this blog for factory made CCF.
Ingredients:
Sesame oil, 1 tbsp
Old ginger, peeled, 4 slices
Sugar, 2½ tbsp
Mushroom soy sauce*, 4 tbsp
Dark soy sauce, 1 tsp
Water, ½ cup
* Can substitute with light soy sauce, but result will be less flavourful
Method:
1. Stir fry ginger slices with sesame oil over low fire till aromatic. Add in sugar, and continue to stir fry.
2. When sugar turn brown, add in remaining ingredients. Bring to boil over medium heat.
3. Serve with CCF.
Tuesday, November 30, 2010
Chicken Rice Chilli Sauce - Recipe 5*
Source: http://crystalbyblog.bogspot.com/
Ingredients:
Red fresh chilli, deseeded, 100g (or ~6-8 pcs)
Chilli padi (Bird's Eye Chilli, optional), 1-2 pcs
Young ginger, peeled, 25 g
Garlic, peeled, 25 g
Shallot, peeled, 75 g
Rice vinegar, 2 tbsp
Lime juice, 5 tbsp
Sugar, 1-2 tsp
Salt, ½ tsp
Cooking wine (optional)*, 1 tsp
* To add cooking wine if to store in refrigerator for 1 wk to 1 mth.
Method:
1. Blend chilli, ginger, garlic and shallot into paste.
2. Mix well with remaining ingredients.
Ingredients:
Red fresh chilli, deseeded, 100g (or ~6-8 pcs)
Chilli padi (Bird's Eye Chilli, optional), 1-2 pcs
Young ginger, peeled, 25 g
Garlic, peeled, 25 g
Shallot, peeled, 75 g
Rice vinegar, 2 tbsp
Lime juice, 5 tbsp
Sugar, 1-2 tsp
Salt, ½ tsp
Cooking wine (optional)*, 1 tsp
* To add cooking wine if to store in refrigerator for 1 wk to 1 mth.
Method:
1. Blend chilli, ginger, garlic and shallot into paste.
2. Mix well with remaining ingredients.
Chicken Rice Ginger Sauce - Recipe 4
Source: http://lilyng.blogspot.com
Ingredients:
Young ginger, peeled, 113g
Garlic, peeled, 150g
Salt, 6 tsp
Chicken stock powder, 6 tsp
Chicken fat*, melted, 1½ cup
* Collect & accumulate fat in freezer when cutting chicken. Melt fat over high heat for use.
Method:
1. Blend all ingredients well.
Ingredients:
Young ginger, peeled, 113g
Garlic, peeled, 150g
Salt, 6 tsp
Chicken stock powder, 6 tsp
Chicken fat*, melted, 1½ cup
* Collect & accumulate fat in freezer when cutting chicken. Melt fat over high heat for use.
Method:
1. Blend all ingredients well.
Chicken Rice Ginger Sauce - Recipe 1
Source: http//www.cookiemonzters.blogspot.com
Ingredients:
Fresh young ginger, peeled, 40g
Garlic, peeled, 3 cloves
Salt, 1/8 tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Ingredients:
Fresh young ginger, peeled, 40g
Garlic, peeled, 3 cloves
Salt, 1/8 tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 4
Source: http://cookiemonzters.blogspot.com
Ingredients:
Red fresh chilli, 5 pcs
Chilli padi (Bird's Eye chilli, optional), 3 pcs
Young ginger, peeled, 15g
Garlic, peeled, 3 cloves
Salt, ¼ tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Ingredients:
Red fresh chilli, 5 pcs
Chilli padi (Bird's Eye chilli, optional), 3 pcs
Young ginger, peeled, 15g
Garlic, peeled, 3 cloves
Salt, ¼ tsp
Chicken stock, 2 tbsp
Juice of 2 limes (= Limau Kasturi)
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 3
Source: http://www.asianonlinerecipes.com
Ingredients:
Red fresh chilli*, 6 pcs
Garlic, peeled, 1 clove
Young ginger, peeled, 1 inch length, 1 pc
Salt, 1 tsp
Sugar, 2 tsp
Lime juice/ rice vinegar, 1 tsp
Chicken stock, 2 tsp
* Can replace partial or all with Bird's Eye Chilli depending on desired spiciness.
Method:
1. Blend all ingredients well.
Ingredients:
Red fresh chilli*, 6 pcs
Garlic, peeled, 1 clove
Young ginger, peeled, 1 inch length, 1 pc
Salt, 1 tsp
Sugar, 2 tsp
Lime juice/ rice vinegar, 1 tsp
Chicken stock, 2 tsp
* Can replace partial or all with Bird's Eye Chilli depending on desired spiciness.
Method:
1. Blend all ingredients well.
Chicken Rice Ginger Sauce - Recipe 3
Source: http://sajian.blogspot.com
Ingredients:
Ginger, peeled, 75g
Garlic, peeled, 6 cloves
Salt, ½ tsp
Lime juice, 1 tsp
Chicken stock, 2 tbsp
Method:
1. Blend all ingredients well.
Ingredients:
Ginger, peeled, 75g
Garlic, peeled, 6 cloves
Salt, ½ tsp
Lime juice, 1 tsp
Chicken stock, 2 tbsp
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 2
Source: http://sajian.blogspot.com/
Can keep 2-3 days when kept in airtight container placed in refrigerator.
Ingredients:
Red fresh chilli*, 10 pcs
Young ginger, peeled, 1 inch length, 1 pc
Garlic, peeled, 4 cloves
Salt, ¼ tsp or to taste
Lime juice, 1 tsp
Chicken stock, 2 tbsp
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Pound chilli, ginger and garlic to paste form.
2. Add in remaining ingredients and mix well.
Can keep 2-3 days when kept in airtight container placed in refrigerator.
Ingredients:
Red fresh chilli*, 10 pcs
Young ginger, peeled, 1 inch length, 1 pc
Garlic, peeled, 4 cloves
Salt, ¼ tsp or to taste
Lime juice, 1 tsp
Chicken stock, 2 tbsp
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Pound chilli, ginger and garlic to paste form.
2. Add in remaining ingredients and mix well.
Chicken Rice Chilli Sauce - Recipe 6
Source: http://cherryonacake.blogspot.com
This recipe goes well as dip sauce for steamboat, chicken rice, fried noodles and even fried fritters.
Ingredients:
Red fresh chilli*, ~10 pcs
Garlic, peeled, 7 cloves
Young ginger, peeled, 1 inch length, 1 pc
Apple cider vinegar, ½ cup
Sugar, 1 tsp
Salt, to taste
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Blend all ingredients well.
This recipe goes well as dip sauce for steamboat, chicken rice, fried noodles and even fried fritters.
Ingredients:
Red fresh chilli*, ~10 pcs
Garlic, peeled, 7 cloves
Young ginger, peeled, 1 inch length, 1 pc
Apple cider vinegar, ½ cup
Sugar, 1 tsp
Salt, to taste
* Can replace partial or all with Bird's Eye Chilli for desired spiciness.
Method:
1. Blend all ingredients well.
Chicken Rice Chilli Sauce - Recipe 1
Source: http://foodyphile.wordpress.com
This recipe is to best served with Singapore Chicken Rice.
Ingredients:
Red fresh chilli*, 2 pcs
Garlic, 1 clove
Sugar, 1 tbsp
Lemon juice, 1½ tbsp
Water, 100ml
* Can substitute with Bird's Eye Chilli for desired spiciness
Method:
1. Blend chilli and garlic in blender.
2. Warm blended mixture with remaining ingredients slightly to help remove raw taste of chilli and garlic.
This recipe is to best served with Singapore Chicken Rice.
Ingredients:
Red fresh chilli*, 2 pcs
Garlic, 1 clove
Sugar, 1 tbsp
Lemon juice, 1½ tbsp
Water, 100ml
* Can substitute with Bird's Eye Chilli for desired spiciness
Method:
1. Blend chilli and garlic in blender.
2. Warm blended mixture with remaining ingredients slightly to help remove raw taste of chilli and garlic.
Chicken Soy Dip Sauce
Source: http://www.thewednesdaychef.com
This dip sauce is recommended to serve with steamed chicken, served on its own or with S'pore Chicken Rice.
Can serves as dip sauce for 1 whole chicken.
Ingredients:
Light soy sauce, 3 tbsp
Brown sugar, 2 tbsp
Method:
1. Dissolve sugar in soy sauce. May place the bowl of mixture over hot water bath to hasten dissolving process.
This dip sauce is recommended to serve with steamed chicken, served on its own or with S'pore Chicken Rice.
Can serves as dip sauce for 1 whole chicken.
Ingredients:
Light soy sauce, 3 tbsp
Brown sugar, 2 tbsp
Method:
1. Dissolve sugar in soy sauce. May place the bowl of mixture over hot water bath to hasten dissolving process.
Chicken Rice Ginger Sauce - Recipe 2
Source: http://www.thewednesdaychef.com/
Ingredients:
Young ginger, ~4 inches length (or ~120 g), 1 pc
Garlic, 6 cloves
Fish sauce, 2 tsp
Lime juice, 2 tsp
Chicken broth, ¼ cup (or 4 tbsp)
Salt, to taste
Method:
1. Blend well all ingredients in blender.
Variation:
(a) Chilli ginger-garlic sauce
To basic recipe, blend with 2 pcs of deseeded chilli.
Ingredients:
Young ginger, ~4 inches length (or ~120 g), 1 pc
Garlic, 6 cloves
Fish sauce, 2 tsp
Lime juice, 2 tsp
Chicken broth, ¼ cup (or 4 tbsp)
Salt, to taste
Method:
1. Blend well all ingredients in blender.
Variation:
(a) Chilli ginger-garlic sauce
To basic recipe, blend with 2 pcs of deseeded chilli.
Monday, November 29, 2010
Homemade Singapore Chilli Sauce
Source: http://chinese.food.com
Makes 1 jar ~750g. Store in air tight container placed in refrigerator.
Ingredients:
Fresh red chilli, 120g
Shallot, 60g
Garlic, 60g
Fresh young ginger, 60g
Lemon juice, 12 tbsp
Rice vinegar, 2 tbsp
Sugar, 4 tsp
Salt, 2 tsp
Chicken stock, 1 cup
Method:
1. Grind chilli, garlic and ginger till semi fine.
2. Put paste into a bowl and add in chicken stock.
3. Stir well and add in remaining ingredients.
4. Allow to pickle for at least 1 hr before serving.
Makes 1 jar ~750g. Store in air tight container placed in refrigerator.
Ingredients:
Fresh red chilli, 120g
Shallot, 60g
Garlic, 60g
Fresh young ginger, 60g
Lemon juice, 12 tbsp
Rice vinegar, 2 tbsp
Sugar, 4 tsp
Salt, 2 tsp
Chicken stock, 1 cup
Method:
1. Grind chilli, garlic and ginger till semi fine.
2. Put paste into a bowl and add in chicken stock.
3. Stir well and add in remaining ingredients.
4. Allow to pickle for at least 1 hr before serving.
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