singapore cuisine

Best Singapore Hokkien Mee Sambal Chilli Recipe

milliliters Dried Chilli Paste

Thai Bird's Eye Chllies (optional)

Onion

Garlic

tbsps Belachan

Shrimps,

tsp Tamarind Paste

Salt

Sugar

Cooking Oil

Blend the dried chilli paste, chillies if using, onion or shallots, garlic, belachan and dried shrimps. Add more oil if needed if it is not blending easily. Option to toast the belachan for a more intense flavour.

To a pan, add oil. Once hot, and over low heat, add the blended chilli paste. Saute until the oil splits, or it has achieved "pecah minyak". This is when the chilli paste dries slightly, and the oil turns red. The oil will also be floating above the paste. Be patient, and be careful to not burn the sambal.

Add tamarind paste, salt and sugar to taste. Careful with the salt; belachan and dried shrimps have salt already.

Sambal Chilli is done!

Crispy Ayam Goreng | Malay Crispy Fried Chicken

Chicken Parts

Rice Flour

Canola Oil chicken

Red Onion or 3-4 Shallots

Galangal

tbsp Turmeric Powder

Lemongrass, inner white core

tsp Cumin

tsp Fennel Seeds

tsp Coriander Seeds

Water,

Blend all of the ingredients together. Pulse the blender to get a rough paste rather than a fine paste. Alternatively, use a food processor or pestle and mortar to mash the ingredients to a paste.

Rinse the chicken parts and pat as dry as possible.

Pour blended paste over the chicken and sprinkle on corn flour. Mix thoroughly with hands so everything becomes an incorporated paste with the chicken.

Allow to marinate for at least 30 minutes. Overnight would be best.

Heat oil over medium heat in a pot. Insert a wooden chopstick and if bubbles come off the chopstick, the oil is good for frying chicken. Alternatively add a bit of batter, and it should sizzle.

Add battered chicken in and cook in batches. Do not overcrowd the pot of oil. Keep a medium heat and fry the chicken for 12 to 15 minutes, on until chicken is cooked through.

Take off the heat and let rest for 5 minutes before serving!

Option to cook batter crisps with the extra marinade. Spoon in the batter and swirl the batter to separate into crisps. Fry until golden brown and take out of the oil.

Batter crisps

Singapore Chicken Curry

Shallots

Chillies

Chilli

Lemongrass

Candlenuts

cm knob of Ginger

1½ tsp Ground Coriander

1½ Ground Turmeric

tsp Ground Cumin

tsp Ground Fennel

tbsp Oil

Potatoes ((do not use russet, granola potatoes

Curry Leaf

Cinnamon

water

1½ C Coconut Milk

Salt and sugar

Cut dried red chillies lengthwise and soak in hot water to soften. Chop fresh red chilli roughly.

Peel skin off garlic and shallots, cut roughly , crush candlenuts.

Peel skin off ginger with back of spoon, chop roughly. Cut and peel off outer layers of lemongrass, reserve the outer fibrous layers and set aside. Chop up the tender inner core.

Blend the paste starting with shallots and garlic. Add other ingredients in turn including the ground turmeric, coriander, cumin and fennel until all ingredients are incorporated and the paste looks fine. (Tip: Add oil if needed to move things along for blender).

Instructions for making the Chicken Curry Paste

Cut up potatoes into chunks and season with salt and coat with a layer of oil. Send into air fryer or oven to bake for 15 min at 180 degree celsius.

Add 3 tbs oil and paste and fry over medium low heat until aromatic and paste darkens. Take care not to burn the paste. You can avoid that by stirring continuously during the frying process.

Add chopped up chicken pieces into the pot and fry until the chicken pieces are no longer pink. Add 2 C water, salt and sugar, cinnamon stick, rest of lemongrass, as well as curry leaves. Simmer for 20 minutes.

Add in pre-cooked potatoes and continue to simmer for another 5 minutes. Lower the heat and add in 1.5 to 2 C of coconut milk (you can adjust this based on your preference). Do a taste test and add more salt if needed. (Tip: after adding coconut milk, do not heat the curry on high or the milk will curdle, instead, always use the lowest heat possible).

Instructions for Cooking up the Chicken Curry

https://www.youtube.com/watch?v=nk_xa-n9zOI

Learn how to make chicken curry, Singapore style, with our easy-to-follow video tutorial. For full recipe instructions, visit our site: https://bigandsmalllena.com/chicken-curry-recipe/

Chicken Curry (Singapore) Recipe 咖喱鸡

Easy Sambal Goreng (with an Air Fryer!)

Tempeh

Firm Tofu

tsp Vegetable Oil

Long Beans

Red Chilli, sliced

Salt,

Sugar,

tbsp Coconut Cream

inch Ginger

Water, for easier blending

Cut tofu and tempeh into cubes. Place in a bowl and add cooking oil and salt. Gently toss to coat.

Preheat air fryer at 180°C/356°F for 5 minutes. Add tofu and tempeh to air fryer basket and spread evenly. Cook in the air fryer at 180°C/356°F for 15 minutes, taking it out halfway to shake the basket for even cooking. Cook in batches if needed, do not crowd the basket or overlap the tofu and tempeh.

Meanwhile, combine the ingredients for the paste in a blender and blitz to a fine paste.

Add oil to a pan, and over low to medium heat, add the blended base paste.

Continuously stir fry until the paste dries down slightly and deepens in colour. See my post on u0022how to properly cook dried chilli pasteuu0022.

Toss in the air fried tofu and tempeh, long beans, red chilli and season with salt, sugar, tamarind paste and coconut cream. Stir to combine.

Once everything is coated evenly, sambal goreng is done!

Rice Paper Chee Cheong Fun

Rice Paper Sheets

Plate of warm water

tasting oil

Shrimps

Spring Onions

tbsp light soy sauce

oyster sauce

tsp sesame oil

tsp sugar

Soak the rice paper sheets in the warm water for about 5 seconds, or until it softens.

Once soft, lay out on another plate. if you want a thicker skin, layer on two rice paper sheets. Arrange the shrimps, add some spring onions, and start to roll the rice paper. Brush on oil on the rolls so they do not stick to each other.

Cook the rice paper rolls until the shrimps cook. Steam: Place rice paper rolls on an oiled plate or container for steaming. Steam for about 5 minutes, or until shrimp fully cooks. Boiling:Gently lower rice paper rolls in  a pot of boiling water. Boil for about 5 minutes, or until shrimp fully cooks. Microwave:Place rice paper rolls on an oiled microwave-proof plate or container. Pop in the microwave on high at 1 minute intervals until shrimp is fully cooked. Shrimp should be completely orange and has curled.

Combine all the ingredients for the seasoning sauce. Drizzle over the chee cheong fun and serve immediately!

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Top 5 singapore cuisine recipes from across the web

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

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