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.
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! 🙂