Mee Tai Mak is made from round, chewy rice noodles. They are pretty famous in Singapore. You can get them ready to eat in the streets, or buy your own in the super market to make at home. They are really easy to make. Here is a recipe to try them out:
1 pkt Mee tae Mak
4 slightly beaten eggs
4 rice bowls of water
1/2 tbsp oyster sauce
5 tbsp dark sweet sauce
1/2 light soy sauce
Soak the mee tae bak in boiled (not boiling) water for abt 10 mins and drain.
Pan fry the roast pork with some oil followed by the rest of the ingredients (exclude mee tae mak). Stir fry for about 5 mins. Scoop and leave aside.
Pour in the sauce, cover, bring to a boil and simmer for 5 mins.
Add in the drained mee tae mak.
Mix to make sure they are all immersed in the sauce.
Cover and let simmer for 10 mins.
Add in all the ingredients, mix well, cover and simmer another 5 mins, add in a little water if dry up.
Xiao Long Bao (XLB) is one of those cuisines that you must try in your lifetime. It is a traditional favorite with a Chinese influence. It is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is prepared in traditional bamboo steaming baskets called Xiao Long, and often referred to as a kind of dumpling. They can be often confused with Tang Bao, larger varieties of soup dumplings, but are quite different.
Traditionally, XLB are dumplings with gelatanized broth made from chicken, pork or cured ham. When the dumplings are steamed, the broth melts! Mouth watering right? Here is a simple recipe you can follow to make this delicious delight.
YIELD: Serves 6 to 8
ACTIVE TIME:1 hour
TOTAL TIME:12 hours
For the Broth:
3 pounds chicken backs or wings
1/2 pound chinese ham or slab bacon
6 scallions, white separated, greens roughly chopped
1-inch knob ginger
1 tablespoon white peppercorns
For the Filling:
1/3 pound ground pork
1/4 pound raw shrimp, peeled
2 teaspoons soy sauce
1 tablespoon XiaoShing wine
2 teaspoons sugar
For the Dough:
2 cups (10 ounces) all-purpose flour
1 cup boiling water
Napa cabbage leaves
Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.
Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won’t need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.
Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.
To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.
Hainanese Chicken Rice is a Singaporean delight adapted from early Chinese immigrants, and originates from the Hainan province in southern China. It is considered a national dish in Singapore.
Catherine Ling of CNN describes Hainanese chicken rice as one of the “40 Singapore foods we can’t live without”. It also listed at number 45 on World’s 50 most delicious foods complied by CNN Go in 2011.
In Singapore, this rice can be found in many Chinese coffee shops, restaurants, with street hawkers, and also in main dine in restaurants.
6 (3- to 3 1/2-inch-long) fresh hot red Thai chiles or serrano chiles, chopped
1 shallot, chopped
2 tablespoons chopped peeled fresh ginger
2 medium garlic cloves, chopped
1/2 teaspoon salt
1/3 cup fresh lime juice
2 cups jasmine rice
4 shallots, thinly sliced
2 large garlic cloves, minced
1 English cucumber
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
1 bunch or 1 (4-oz) bag watercress, coarse stems discarded
Special equipment: a mini food processor and a U-shaped vegetable peeler
1 U-shaped vegetable peeler
Garnish: fresh cilantro leaves or sprigs
Prepare chicken and broth:
Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.
Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.
Make chile sauce while chicken is cooking:
Pulse chile-sauce ingredients to a coarse paste in mini food processor.
Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.
Wash rice under cold running water until water runs clear and drain well.
Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute.
Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.
Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.
Stir together soy sauce and sesame oil.
Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.
Here’s also a video showing how to make Hainanese Chicken Rice:
Beef Kway Teow, or Beef Kwetiau is a famous Singaporean cuisine influenced by the Chinese culture. It consists of stir-fried flat rice noodles, topped with slices of beef, served dry or with soup.
Although all flat rice noodles stir-fired with beef can be categorized as Beef Kway Teow, there are two main variants:
Singapore: Traditionally the dish constitutes of beef extract that is added to the stock. The soup is also enhanced with gula melaka and lengkuas (galangal or blue ginger). The dry version is however mixed with sesame oil, soya souce, and chilli. This version usually does not have thick gravy.
Indonesia: The Kwetiau is popular too. It is available in three variants: Kwetiau Siram Sapi (poured upon), Kwetiau Goreng Sapi (stir fried), and Kwetiau Bun Sapi (a rather moist version). The Kwetiau Siram Sapi is a Kwetiau noodle poured (Indonesian: siram) with beef in thick flavorful sauce. The Kwetiau Goreng Sapi is a variant of popular stir-fried Kway Teow, but distinctly served with beef. While the Kwetiau Bun Sapi is similar to common fried Kwetiau, it is rather moist and soft due to water addition.
Here is a simple recipe to follow to make this exquisite dish at home:
300 g lean filet of beef
600 g rice noodles (fresh or dry) or Kway Teow (if dry, blanch them till they are 95% cooked)
100 g Chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon corn flour
1 teaspoon sesame oil
1 tablespoon canola oil
Slice beef thinly against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok; stir fry the chives and bean sprouts till they are slightly limp. Set them aside.
Heat 1 tablespoon of oil in a wok, fry the garlic till crispy and golden.
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok; add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts; stir fry till everything is well coated.
No, this is not your regular dessert. In fact this savory cake has no carrot! At least not the orange one.
This is one of Singapore’s hawker delicacies. It is locally known as “Chai Tow Kway”. It is made of radish instead of carrot. For some reason, back in time, some westerners, confused in translation perhaps, called it carrot cake, and the name stuck. It is made with white carrot, also known as radish, stir fried with eggs, and flavored with seasonings. Chilli is added on request to give you an extra kick.
Fried Carrot Cake Source: yoursingapore.com
Two variations can be found: black and white. The black one is fried with dark soy sauce, while the white one is fried only with beaten eggs to form a crispy crust.
1 pound daikon (also called Chinese radish or luo bo)
7 tablespoons peanut or vegetable oil
2 teaspoons salt
1 teaspoon white pepper
2 cups finely ground rice flour (not sweet; an Asian brand such as Erawan)
2 cups water
6 large eggs
2 tablespoons chopped garlic
1/4 cup ketjap manis (Indonesian sweet soy sauce) or thick soy sauce
1 1/2 teaspoons sambal oelek or Sriracha (Southeast Asian chile sauce) plus additional for serving
3 scallions, chopped (1/4 cup)
1/2 cup loosely packed sprigs fresh cilantro
Special equipment: a well-seasoned 14-inch flat-bottomed wok with lid
Make and steam cake:
Oil bottom and side of a 9-inch round cake pan.
Peel daikon, then shred in a food processor fitted with medium shredding disk. Reserve any liquid.
Heat wok over high heat until a drop of water evaporates instantly. Pour 3 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add daikon with any liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and stir-fry 3 minutes. Cover and cook over moderately low heat, stirring and breaking up daikon occasionally, until daikon is very tender, about 15 minutes.
Whisk together rice flour and water in a large bowl until smooth, then stir in daikon (mixture will be lumpy) and pour into cake pan.
Set a steamer rack inside cleaned wok and fill wok with water (not above steamer rack), then bring to a boil. Reduce heat to moderate and steam cake in pan on rack, covered, 1 hour (replenish water as necessary). Wearing oven mitts, transfer pan to a cooling rack and cool about 1 1/2 hours. Wrap pan tightly with plastic wrap and chill at least 8 hours.
Run a knife along edge of cake to loosen, then invert onto a cutting board, rapping on bottom of pan until cake is released. Blot with paper towels. Cut cake into 1/2-inch cubes.
Beat together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Heat dried wok over high heat until a drop of water evaporates instantly. Pour remaining 4 tablespoons oil down side of wok, then tilt wok to swirl, coating side. When oil begins to smoke, add cake cubes, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir-fry, letting cake rest on bottom and sides of wok about 10 seconds between stirs, until golden brown, 8 to 10 minutes. (Cubes will soften and may stick to wok. Scrape brown bits from bottom of wok and continue stir-frying.) Add eggs to wok and stir-fry until eggs are just set, about 1 minute. Stir in ketjap manis, sambal oelek, and scallions, then transfer to a serving dish and scatter cilantro on top. Serve with additional sambal oelek.
Singapore Soft-eggs Kaya toast Image Source: seriouseats.com
If you are in Singapore and having cereal for breakfast, you are doing it all wrong. Experiencing a country traditional food is like experiencing its culture, and when it comes to breakfast, we have you covered. Try the Singaporean Kaya Toast and Soft-boiled Eggs.
The kaya toast is a feast in itself! It is a traditional rectangular white loaf, toasted on a grill with coconut or egg kaya. A thick slice of butter is then added to slowly melt within two slices of warm bread.
The eggs are a running lot, poured out in a plate with your hands. You must do that, and as per tradition put the shells in a separate plate provided.
Here is a recipe you can follow if you want to treat yourself at home:
Total Time: 1 hr 10 min
Prep: 20 min Inactive: 10 min Cook: 40 min
Yield: 1 serving Level: Intermediate
1 cup coconut milk
1 cup granulated sugar
8 pandan leaves, washed and tied into a knot
1/8 teaspoon kosher salt
3 egg yolks
2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
1 1/2 tablespoons shaved salted butter
1 soft boiled egg, peeled or 1 soft fried egg “sunny side up”
1 teaspoon dark soy sauce
Dash ground white pepper
In a small saucepot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds). Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich. Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice. Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
Bak Kut Teh is a simple, yet delicious dish eaten in Singapore. The humble origins are accredited to a commonly known folklore in the country.
A beggar once stopped by a pork noodle stall to beg for food. The stall owner, not very rich himself, wanted to help him. He boiled the pork he had left over from the day’s sale in water and added some spices, including pepper and star anise, which to this day remain the popular ingredients. The spices also gave the soup a tea-like color to which the name Meat Bone Tea is attributed.
The soup is served in two styles: Teochew and Klang. The Teochew version features clear peppery soup, while the Klang style has a thick, cloudy soup with a herbal taste. In Singapore the Teochew version is popular.
Bak Kut is eaten at any time of the day. It is particularly preferred on a rainy day, and known as “soup for the soul”.
Here‘s a post that I found on another site that walks you step by step through a recipe! Enjoy! 🙂