singapore

These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.

Chinese Egg Tarts Recipe

For the Crust:

(5 1/2 ounces) unsalted butter, softened

(3 1/2 ounces) granulated sugar

salt

(7 1/2 ounces) all purpose flour

For the Custard:

cornstarch

milk

heavy cream

yolks

vanilla extract

Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375&deg. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls. 

Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes. 

Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined. 

Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple.

Hainanese Chicken Rice Set Recipe

For the Chicken:

chicken,

rice wine

soy sauce, divided

Kosher salt

white pepper

ginger,

scallions, roughly chopped

leaves,

sesame oil

For the Rice:

rice,

For the Bok Choy:

vegetable oil

shallots, peeled,

baby bok choy, washed, trimmed, halved vertically

Chili sauce to serve on the side

Kecap manis

cucumber, sliced

For the Chicken: Place chicken in large stock pot and add rice wine, 2 tablespoons soy sauce, 2 teaspoons salt, white pepper, ginger, green onions, and pandan leaves (if using). Cover chicken with water (10 to 12 cups).

Heat over medium-high heat to simmer. Reduce heat to a bare simmer and poach the chicken until just cooked through (155°F) for breasts, (165°F for legs), 35 to 50 minutes. Transfer chicken to plate. Stir sesame oil and remaining tablespoon soy sauce in a small bowl. When chicken is cool enough to handle, rub sesame sauce onto chicken. 

Strain broth and continue to simmer over medium-low heat until reduced to approximately 9 cups (do not skim fat). Season to taste and let cool 15 minutes to allow the fat to rice to the surface.

For the Rice: Place 2 cups rice and 3 1/2 cups broth (use as much of the fat as possible from the broth) into rice cooker and cook rice. 

For the bok choy: Heat oil and shallots in medium saucepan over medium heat, stirring, until deep golden brown, 3 to 5 minutes. Using slotted spoon, transfer shallots to small bowl.

Heat 3/4 cup broth to simmer over medium-high heat in 10-inch straight sided skillet with lid. Add bok choy and cover. Cook until just tender but still green, 8 to 10 minutes. Transfer to serving dish and sprinkle with shallots.

Reheat remaining broth and ladle into bowls. Slice chicken meat into bite size portions and arrange on plate, spooning a small amount of broth over the top. Serve with rice, bok choy, sliced cucumber, cilantro, chili sauce, and kecap manis. 

Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish.

Fried Bee Hoon (Singapore Noodles) Recipe

green Thai bird chilies, seeds removed, sliced

water

rice wine vinegar

sugar

vegetable oil, divided

shallots,

garlic,

shitake mushrooms, sliced (about 1 cup)

baby bok choy leaves (about 1 1/2 cups)

shrimp,

rice

bean sprouts

Place sliced chilies in small bowl. Pour boiling water over to cover. Let sit 10 minutes, then drain. Add vinegar, 1 teaspoon soy sauce, sugar, and 1/2 teaspoon salt and stir to combine. Allow to cool. For best results, refrigerate at least overnight. Chilies can be stored in an airtight container in the refrigerator for up to 1 month.

For the stir-fry: Heat 3 tablespoons oil in wok over medium heat until shimmering. Add shallots, garlic, and mushrooms. Cook until mushrooms have softened and are beginning to brown, about 8 minutes. 

Increase heat to medium high and stir in bok choy. Cook until beginning to wilt, about 1 minute. Add remaining 3 tablespoons oil. Add shrimp, softened vermicelli, 2 tablespoons soy sauce, white pepper, and sprouts.

Cook, stirring, until seasonings are combined with noodles, shrimp are cooked through, and noodles are beginning to brown on bottom of pan (add extra oil if beginning to stick), about 2 minutes. Season to taste with salt and/or soy sauce. Serve immediately with pickled chilies on the side.

A fragrant dish eaten at all times of day from breakfast onwards in Malaysia, where it is called nasi lemak, this is easy to prepare if you can buy some of its components pre-made from a shop that sells Malaysian/Singaporean products.

Nasi lemak (coconut milk rice) with fried prawns

garlic cloves,

(10½oz) shallots, peeled

candlenuts

Thai chillies

(1 ounces) tamarind pulp

(¼ cup and 2tbsp) cooking oil

(1 ounces) tomato paste

(2 -3tsp) granulated sugar

fine sea salt,

oil,

(1½oz) dried baby anchovies

(2⅔oz) raw red-skinned peanuts

(1 ounces) red banana chillies

(7 ounces) shallots, peeled

1tsp belachan (fermented dried shrimp paste)

(½oz) tamarind pulp

(2-3tsp) granulated sugar

(½oz) tomato paste

(12½oz) jasmine rice

(1⅔ cups) coconut milk

2tsp fine sea salt

eggs,

(18 ounces) fresh prawns,

peeled,

banana leaves, cut into 30cm (12in) squares (optional)

Make the sambal goreng. Roughly chop the garlic, shallots, candlenuts and dried chillies, then put them in a mortar or food processor (a high-speed blender). The mixture should be a moist paste; if necessary, add some water.

Put the tamarind pulp into a bowl, add 200ml (¾ cup plus 1tbsp) of warm water and stir well. Strain the liquid through a small sieve, pressing on the pulp to extract as much flavour as possible. Set aside the tamarind liquid.

Heat the oil in a wok placed over a medium-low flame. When the oil is very hot, turn the flame to low. Add the garlic/shallot/candl­enut/chilli paste and stir constantly until it's thick, fragrant and shiny. Stir in the tamarind liquid, tomato paste, sugar and about 1½tsp of salt. Stir well then taste the mixture and adjust the seasonings, if necessary. Cook until the mixture is thick, then transfer to a jar. When the sambal is cool, cover the jar and refrigerate. The oil that floats to the surface should be stirred into the mixture before use.

Prepare the ikan bilis. Pull the heads from the anchovies.

Pour oil to the depth of about 5cm (2in) in a pan, then heat it over a medium-low flame to 170°C (340°F). Add the peanuts and fry until golden, stirring constantly. Use a slotted spoon to remove the peanuts from the oil, then drain them on paper towels and sprinkle lightly with salt.

Turn the flame to low and fry the anchovies, stirring constantly, until they're golden brown and crisp through. Remove the anchovies from the oil, drain on paper towels then mix them with the peanuts.

Crumble the belachan onto a square of foil. Place the foil on a skillet set over a medium-low flame. Toast the belachan until very fragrant (or more fragrant than usual), then remove from the heat and allow to cool.

Roughly chop the banana chillies, shallots and garlic then put them in a mortar or food processor (or high speed blender). Add the belacan and grind to a rough paste, adding a little water, if necessary.

Mix the tamarind pulp with 60ml (¼ cup) of warm water, stir to dissolve then strain the liquid through a sieve.

Heat 60ml (¼ cup) of fresh oil in a clean wok over a medium-high flame and when it's hot, add the spice paste and fry, stirring constantly, until it's thick and fragrant. Add the tamarind liquid, sugar, tomato paste and salt to taste and stir to blend well. Bring the sauce to a simmer then remove from the heat.

Make the rice. Rinse the rice in several changes of water until it runs almost clear. Drain well then put the rice in a rice cooker and stir in the coconut milk and 100ml (¼ cup and 2tbsp and 2tsp) of water. Cut the pandan leaves into 10cm (4in) lengths, tie them into a knot and add them to the rice. Let the rice soak for 30 minutes then stir in the salt and cook the rice until tender.

Put the eggs in a pan just large enough to fit them in one layer. Add enough water to cover the eggs by about 2.5cm (1in). Place the pan over a medium flame, bring to the boil then remove from the heat. Cover the pan with the lid and leave for 10 minutes. Drain the eggs then put them in a bowl of iced water. When the eggs are completely cool, peel them and cut in halves or quarters.

Peel the prawns but leave the heads intact, if desired. Slit the prawns down the back and remove the black vein.

Heat about 200g (7oz) of the sambal goreng in a skillet then add the prawns and simmer until they're pink, curling and cooked through. The prawns should be liberally coated with the sambal; if necessary, add more to the pan.

Mix some of the belachan/shallot sauce with the anchovies and peanuts to lightly coat them. Put the remaining sauce into a bowl.

To serve, scoop some of the rice onto the banana leaves or plates. Add some prawns, spiced ikan bilis, sliced cucumber and an egg to each portion. Serve the remaining sauce (used to coat the ikan bilis) and sambal on the side and let each diner add more to their portion, if desired.

Treat your family to authentic asian flavours with this soul warming chicken laksa.

Chicken laksa

36.80 gm sunflower oil

chicken thigh fillets, sliced

laksa paste

chicken stock

coconut milk

kaffir lime leaves

20.00 ml grated palm sugar

24.40 gm fish sauce

lime juice

quail eggs (see note - optional)

dried vermicelli rice noodles

bean sprout

125.00 ml Thai basil leaves

coriander leaves

shallots

red chilli,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613771285001&=domain=taste

5348771529001-5613771285001

Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They&#x27;re not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I&#x27;m gonna show you everything you need to know to make the best Singapore Noodles!

Singapore Noodles

rice vermicelli dried ((a.k.a. mai fun or bee hoon))

shrimp

pork loin

soy sauce

shaoxing wine

potato starch

fish sauce

oyster sauce

eggs ((lightly beaten))

garlic ((minced))

ginger ((minced))

onion ((1/2 medium, sliced))

red bell pepper ((1/2 pepper, sliced))

green bell pepper ((1/2 pepper, sliced))

bamboo ((julienned))

curry powder

scallions ((finely chopped, for garnish))

Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don&#x27;t stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.

Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.

In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.

Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.

Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it&#x27;s fragrant, but do not let it brown yet.

Add the marinated shrimp and pork and flatten so that it&#x27;s in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.

Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.

Add the curry powder and stir-fry until fragrant.

Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.

Garnish with the scallions and serve immediately.

http://www.youtube.com/watch?v=-HzWU8xWBzs

With plump juicy shrimp and crisp colorful veggies, this Singapore Noodles recipe will teach you everything you need to know to make this Chinese-American favorite.

If you love noodles and curry, you’ll love Singapore noodles.

tbsp oyster sauce

tsp sugar

oz rice vermicelli ((thin))

tbsp neutral oil

eggs (lightly beaten)

oz chicken breast

shrimp (peeled and deveined, optional)

oz pork

red bell pepper (sliced)

onion

carrot (julienned)

green onions (julienned,

Soak the vermicelli in a large bowl filled with cold tap water until pliable, about 10-15 minutes. When soft and pliable, drain well and set aside.

Make the sauce: In a bowl, whisk together the chicken stock, oyster sauce, curry powder, sesame oil, salt, and sugar. Set aside.

Heat up 1 tbsp oil in a wok or large frying pan over medium high heat. When hot, add lightly beaten salted eggs and scramble, pushing from the outside in, until mostly set, but still slightly runny. Remove and set aside. If needed, wipe down your wok/pan if there are any egg bits left inside.

Heat up another tbsp of oil and add the protein (shrimp, chicken breast, and/or pork). Cook, stir frying and tossing, for 1-2 minutes, or until cooked through.

Add the bell pepper, onion, and carrots and stir fry for 15-30 seconds. Add the last tbsp of oil and then add the drained noodles, eggs, and sauce.

Fry, using a scoop and lift motion to loosen the noodles and incorporate all of the ingredients evenly amongst the noodles. Continue to stir fry, tossing and mixing, until everything is hot and the noodles are evenly seasoned with the sauce mix. This should take about 2-3 minutes.

Finish by tossing in the green onions, serve hot, and enjoy immediately.

Learn how to make delicious, easy, and quick Hainanese chicken rice with a pressure cooker or RICE setting on Instant pot. Can be cooked using rice cooker too.

Top 9 singapore recipes from across the web

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Top 9 singapore recipes from across the web

The most viewed singapore recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Egg Tarts Recipe

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Fried Bee Hoon (Singapore Noodles) ...

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Chicken laksa

Singapore Noodles

Singapore Noodles

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The most viewed singapore recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine