TOM YUM SUP

Recipe for Thai Spicy Prawn Soup
Ingredients for Thai Spicy Prawn Soup:

• 1 litre fish or shellfish stock
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 2 cloves garlic, crushed
• 45 g fresh galangal, peeled and finely sliced
• 2 stalks lemongrass, trimmed and finely sliced
• 3-4 fresh red chilli padi. left whole
• 225 g cherry tomatoes
• 4 kaffir lime leaves, lightly crushed with your fingers
• 20 medium prawns, shelled and deviened
• sea salt to taste
• small bunch of fresh coriander (roughly chopped) or basil leaves (shredded)

Method: 

1. Bring stock to the boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chillies and kaffir lime leaves.
2. Reduce heat and simmer for about 30 minutes to flavour stock.
3. Add prawns and simmer for 2-3 minutes until cooked.
4. Season soup with sea salt to taste and stir in half the basil or coriander leaves.
5. Ladle soup into bowls and garnish with remaining basil or coriander leaves.

SINGAPORE BBQ CHICKEN WINGS

Recipe for Singapore BBQ Chicken Wings

Ingredients for Singapore BBQ Chicken Wings:

• 10 chicken wings - (rub the chicken with salt to get rid of any weird smell and taste, then rinse off )
• metal skewers or wood skewers

Marinate sauce:

• 1 – 2 tbsp oyster sauce
• 3 tbsp honey
• 1 tsp minced garlic
• 1 tsp ginger juice
• 1 tsp sesame seed oil
• salt to taste (optional)
• white pepper

Method:

1. Drain and pat dry chicken wings with paper towels before marinating.
2. In a large bowl, combine marinate ingredients together, and massage well with chicken wings. 
3. Leave wings to marinate for at least half an hour or preferably refrigerate overnight in a ziploc bag. 
4. Remove chicken wings from refrigerator few hours ahead before grilling. 
5. If using BBQ grill, oil the grill grate before starting the grill. If using oven, adjust temperature to 430 F. 
6. If you prefer metal skewers, carefully pierce through the chicken wings. For wooden skewers, soak them in water for 1 hour beforehand. 
7. You will need about 1/2 cup of honey in a separate bowl for brushing later. 
8. For BBQ grill, grill till chicken wings are golden brown, turning wings occasionally. Brush liberally on both sides of wings with honey and continue cooking for 10 minutes. Cover the BBQ grill and turn off the heat. Let the wings sit in the grill for 10 minutes. 
9. If grilling in oven, grill till chicken wing skin is crisp and meat is tender. Turn off the heat, and let the wings sit in the oven for 10 minutes. 
10. To enjoy the wings, squeeze lime juice all over wings and dip them in spicy chilli sauce.

SINGAPORE FISH HEAD CURRY

Ingredients for Singapore Fish Head Curry 

• Fish head 1/2 lb (Wash away blood  - Clean)
• Cumin seeds 1 tbsp
• Chili powder 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 3 tsp
• Red chili 1
• Mustard seeds 1/2 tsp
• Fenugreek seeds 1 tsp
• Ginger 3 inch (chopped)
• Garlic cloves 5 (chopped)
• Onion 1
• Cinnamon 2 inch
• Coconut milk 1 cup
• Tomato 2
• Salt
• Oil

Directions:

• Heat the pan and add 1/2 tsp cumin seeds, mustard seeds, fenugreek seeds, ginger, garlic, cinnamon stick, curry leaves, fry until the aroma comes out. Grind the fried ingredients with little water into paste.
• Heat the pan with oil and add chopped onion, tomato and fry until it gets golden brown. Add cumin powder, chili powder, turmeric powder, coriander powder fry until the aroma comes out and add ground paste.
• Let it boil and add salt and cleaned fish head. cook in the medium heat until the fish is cooked well. Add coconut milk and cook for 3 min in the simmer.
• Serve Fish Head Curry with rice immediately. Enjoy!

CHINESE STEAMED FISH

Recipe for Chinese Steamed Fish

Ingredients for Steamed Fish:

• 300g. fresh fish
• 1 1/2 cm ginger
• 2 pips garlic
• 2 tbsp oil
• 1 tbsp light soya sauce
• 1 stalk spring onion (cut into 2-inch length, and then cut into thin silken threads)

Method:

1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel..
2. Shred ginger. Chop garlic finely.
3. Mix ginger and garlic with oil.
4. Stuff inside of fish with some ginger mixture and spread remaining mixture on fish.
5. Steam on high heat for 8-10 mins till cooked. Discard the fishy and cloudy fish “water” after steaming.
6. Sprinkle light soya sauce on fish.
7. Garnish with spring onion and pepper. Serve hot immediately with rice.

BLACK PEPPER CRAB

Recipe for Black Pepper Crab

Ingredients for Black Pepper Crab:

• 2-3 fresh large mud crabs (claws cracked, shells removed and cleaned. drain to dry)
• 3 tbsp butter
• 3 shallots, minced
• 3 cloves garlic, peeled and minced
• 6 red chilli padi, chopped
• 1 tbsp salted soya beans paste (taucho)
• 2 tbsp roasted dried ground shrimps (udang kering) 
• 3 tbsp black pepper, ground coarsely, not powdery
• 1/2 cup curry leaves
• 2 tbsp dark soy sauce
• 3 tbsp sugar or to taste
• 2 tbsp oyster sauce
• Oil for deep frying
• Coriander leaves for garnishing

Method: 

1. Dry fry the black peppercorn (without oil) on a low heat until fragrant, and set aside.
2. In a large wok, deep fry the crabs over high heat in quick succession. Do this a little at a time so as to maintain the high heat in the oil. Cook for 4 to 5 minutes till the crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
3. Heat the wok on a low heat with butter and add in shallots, garlic, salted soy beans, dried shrimps, black pepper, curry leaves and the chopped chilli padi. Stir fry for few minutes till you smell the peppery aroma.
4. Add crab and the remaining ingredients except coriander leaves. Stir well until all the crabs are coated with the black pepper sauce. Taste.
5. Turn the heat to medium and cook for 5-10 minutes until the crab is done.
6. Dish out and garnish with some coriander leaves. Serve immediately with rice and other seafood dishes.

SINGAPORE CHILLI CRAB

Ingredients for Singapore Chilli Crab:

• 1 lb (450g) mud crabs or soft shelled crabs
• 4 tbsp plain flour if using soft shelled crabs
• 3 tbsp vegetable oil*
• 8 cloves garlic, roughly chopped
• 8 fresh red chilli, roughly chopped
• 1 egg
• 2 spring onions (scallions), cut into finger length
• 1 tsp freshly squeezed lime or lemon juice
• 1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying 

Mix together for Sauce

• 1 cup of water, 5 tbsp tomato kethup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method

1. Heat the oil in a wok or shallow saucepan over high heat. 
2. Add garlic and stir-fry for 1 minute. 
3. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red. 
4. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. 
5. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. 
6. Toss soft shelled crabs in sauce just before serving.

Recipe by VIOLET OON
This unofficial ‘national dish’ is usually prepared with fresh succulent crabs in a hearty, sweet and spicy gravy and is best eaten with your fingers! Mop up the mouth-watering gravy with white bread or Chinese mantou (buns).

Claypot Chicken Rice With Salted Fish

Recipe for Claypot Chicken Rice With Salted Fish
Ingredients for Claypot Chicken Rice With Salted Fish:

• 2 cups of Jasmine rice - rinsed in cold water 2-3 times and drained
• 2 cups of chicken stock or water 
• 2 pieces of chicken sausage - sliced thinly
• some salted Mackeral fish - sliced into tiny pieces
• 150 g leafy green - bok choy, chye sim or kai lan
• 2 tbsp vegetable oil
• 3 cloves of garlic, minced
• 2 inch piece of ginger, peeled and julienned
• 10 pieces dried shiitake mushrooms - rinsed, soak them in hot water till softened, remove stems from the soaked mushrooms, sliced thinly (optional)
• 1 tsp sesame oil
• 1 tbsp dark soy sauce
• 1 tsp light soy sauce
• dash of white pepper
• spring onions - thinly chopped for garnishing
• fried shallots - for garnishing (optional)

Marinate for Chicken:

• 1/2 chicken or boneless chicken (500 g) - wash, cut into 2-3 inch chunks
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tspn corn flour
• 1 bowl of water

Method:

1. Prepare the chicken marinate first: In a large bowl, combine chicken marinate in a bowl, whisk the mixture then add in the chicken pieces, mixing well to coat. Brine the chicken in a fridge for at least 30 minutes - preferably 2 hours.
2. Start heating the oil in a wok, then add the garlic and ginger, fry until fragrant. Add the marinated chicken and stir. When the meat is semi-cooked,  throw in the sliced mushrooms and chicken sausage, pepper and give it a good stir.
3. In the meantime, place claypot on a hob and turn the heat to low. Add 1 tbsp of oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the heat and take out salted fish, leaving behind the oil in the claypot.
4. Add the washed rice to the wok and turn to high heat. Using a wooden spatula, mix and allow the rice to fully  incorporate the flavour with other ingredients. Add the light soy sauce and sesame oil to the wok and keep stirring and mixing for another 2 minutes.
5. Switch off the heat and transfer the contents of the wok to the claypot. Pour in the chicken stock, then cover and turn the heat to medium low. 
6. Let it cook for about 45 minutes, checking-in every 15 minutes and giving the rice a stir or two.
7. After about 45 minutes, add the vegetables and the salted fish, cover the lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10-15 minutes.
8. Drizzle in the thick dark soy sauce and sesame oil over the rice and vegetables. Top with chopped spring onions and fried shallots. Serve immediately. Give the rice a stir first and dig up some of the crusted rice at the bottom if you prefer. 

CHINESE SALT AND PEPPER SQUID

Recipe for Chinese Salt and Pepper Squid
Ingredients for Chinese Salt and Pepper Squid:

• 450 g baby or medium squid
• 2 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 2 tbsp rice flour or cornflour
• oil for frying
• 2 limes, halved

Method: 

1. Prepare squid by pulling head apart from body. Sever tentacles and trim. Rinse inside body sac and pull put backbone, then clean it inside and out, removing any skin as well.
2. Slice squid into rings, then pat them really dry.
3. Place on a dish with tentacles. Mix salt and pepper with flour, tip it onto squid and toss well, making sure it is fairly evenly coated.
4. Heat enough oil in a wok or a heavy-based saucepan for deep-frying. Cook squid in batches, until rings turn crisp and golden.
5. Drain on kitchen towel and serve with lime to squeeze.
6. Garnish with chopped coriander or spring onions.

ROASTED CHICKEN RICE

Recipe for Roasted Chicken Rice
Ingredients for the Chicken:

• 1 Whole Chicken (1.5 kg) - remove neck, innards from the chest cavity and feet 
• 3 tbsp Honey
• 2 tbsp Maltose
• 1/2 tsp Five spice powder
• 1 tbsp Ginger juice, from grated ginger
• 4-5 tbsp Light Soy Sauce
• 1 tbsp Water
• Juice of 1 Lime
• Handful of Kosher Salt, for cleaning the raw Chicken

Ingredients for the Rice:

• 2 cups Long Grain Rice
• 2 tsp Salt
• 5 slices Ginger (2-3 mm thick)
• 2 cloves Garlic, finely diced
• 2 1/4 cups Chicken stock
• 1 Pandan leaf, tied in a knot
• 2 tbsp Chicken fat with skin attached, obtained by trimming excess fat from Chicken
• 1 tsp butter
• 2 tbsp Water 
• Oil for deep frying

Ingredients for the Soup:

• 2 cups of Chicken stock
• 1/2 of a White radish, cut into chunks
• Few dashes Ground white pepper
• 1 tsp Salt to taste
• 1 tbsp sliced Spring onions or Coriander leaves for garnishing

Ingredients for the Chilli Sauce:

• 4 whole Large Red Chillies 
• 2 Red Chilli padi
• 2 cloves Garlic
• 4 slices 2 mm thick young Ginger
• 1 tbsp Calamansi lime juice
• 1 tsp Castor sugar
• 1 tbsp Chicken stock
• 1 tsp Chicken oil, gained from Chicken fat during the Rice preparation
• Salt to taste

Ingredients for the Ginger Sauce:

• 40 g young Ginger, finely diced
• 2 cloves of Garlic, finely diced
• 1 tbsp Spring onion, finely sliced
• 1 tbsp Calamansi lime juice
• 1 tbsp Chicken stock
• 1 tsp Chicken oil, gained from Chicken fat during the Rice preparation
• Salt to taste

For the Sides:

• 1 Fresh Cucumber peeled and seeded, cut into half (lengthwise) and sliced into 2 cm slices (diagonally)

Method:
Chicken

1. Cut off excess fat and skin from the chicken and keep it aside for use later in the next step.
2. Start by rubbing a handful of kosher salt all over the chicken skin including the cavity to remove trapped-in dirt and blood off the skin. 
3. Wash away the salt with lukewarm water.
4. Combine Honey, Maltose, Five spice powder, Ginger juice, Juice of 1 lime, Water and Light soy sauce in a bowl. Stir to mix the marinade and bring to a simmer.
5. Use a "S" hook so that you can hold the chicken upright with one hand by piercing it through the neck or wing.
6. Hold the chicken upwards with one hand, generously ladle hot marinated mixture onto the chicken to "tighten" the chicken skin, till the whole chicken is coated with the marinade and is 20% cooked on the outside and coloured light brown.
7. Hang the marinated chicken to air dry or put it in the refrigerator for at least 1-2 hours.
8. Prepare a deep pot of hot oil. When oil is hot enough, reduce the heat and lower the bird slowly and carefully into the oil to cook it. The hook should be intact to the chicken for easy lifting later.
9. Deep fry the chicken until the skin is browned and crisp. Remove the chicken from the oil and set aside. Hang chicken for 15 mins to drip away the excess oil. Then cut chicken into serving portions.

Fragrant Rice

1. Rinse the rice thoroughly with 2-3 changes of water to remove excess starch and the water runs clear. Soak rice in plenty of water with 1 teaspoon of salt added (This way every grain of rice absorbs the salty water and tastes even better). Soak for 20 minutes and drain once completed.
2. Heat the rice cooker and add the chicken fat with 2 tablespoons of water. Bring it down to a simmering boil for about 10 minutes until oil is released from the fat. Keep 2 teaspoons of the oil for the Chilli and Ginger sauce while the rest of it will be used for the Rice.
3. Add butter, garlic and ginger and fry until aroma in the rice cooker. Add in rice and 1 teaspoon of salt and continue to fry for another 2 minutes. Discard the piece of chicken fat and transfer all other ingredients into a rice cooker. 
4. Pour in chicken stock and add pandan leaf and cook rice. Don't stir the rice too much or you might break the long grains as they become quite soft on cooking. Once cooked, use a wooden ladle to fluff the rice.

Soup

1. Bring the chicken stock to the boil and add white radish in a small stock pot on medium heat until white radish become just tender. Season with salt and pepper. Keep warm on very low heat until it's ready to serve. Garnish with spring onion slices or coriander leaves when serving.

Chilli Sauce

1. Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency (not too smooth).

Ginger Sauce

1. Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency (not too smooth).

To Serve

1. Spoon a bowl of rice on a plate. Garnish the rice with spring onions or coriander. Arrange some chicken pieces and cucumber onto the plate and drizzle some juices from the fried chicken and sesame oil over them.
2. Fill a small bowl with the soup. Place chilli sauce and ginger sauce into mini dipping bowls.