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Stir Fried Carrots

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:49:38

Yield: 2 servings

250 g (8 oz) carrots
4 Shallots
1 Clove garlic
1/2 Green or red chilli or
1 pn Of chilli powder
4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
2 tb Vegetable oil

These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Malay, and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Malaysia.
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.


Terong Balado

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:50:22

1 lg Eggplant
3 Garlic cloves, -sliced or chopped
4 tb Onion, chopped
1 1/2 c Tomatoes (fresh), ripe
1 t Sugar
1 t Salt
2 ts Red hot chili peppers, -fresh
1/2 c Water
2 tb Vegetable oil

Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.
Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately


Sweet And Sour Cucumber Salad

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:51:06

Serving Size : 4

3 ea Cucumber, large
1 ea Onion, med
1 ea Thai chile dressing
1/4 c Vinegar, white
1/4 c Oil
1/2 t Salt
2 t Sugar
1/2 t Garlic powder

Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.


Atjar Tjampoer

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:52:03

Serving Size : 1
100 g Carrots
100 g Green beans
4 ea Scallions
100 g White cabbage
2 ea Toes of garlic
1/4 ea Cucumber
1 tb Oil
150 ml Vinegar
100 g Bean sprouts/shoots
1 tb Sugar
1 t Powdered ginger
1 t Kunjit/kurkuma
1 t Sambal ulek

Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes.
Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.

Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.


Fresh Salad With Peanut Sauce

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:52:44

1 fresh red or green semihot chili, cut into thin slices
1 clove garlic, sliced
1 teaspoon salt
2 small slices kencur, soaked in water for thirty minutes (optional)
3 tablespoons crunchy peanut butter
1 teaspoon tamarind, dissolved in 1 tablespoon water
2 teaspoons sugar
1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce, broken into bite-size pieces

Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Makes 4 servings, with other dishes.


White Curry Jackfruit

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 11:53:28

1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
100 g melinjo leaves
4 bay leaves
1 cm fresh galangale (lengkuas), bruised
750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
10 small shallots
7 small cloves garlic
10 candlenuts
1 tbs. coriander seeds
salt to taste
a pinch of sugar

Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.
Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.
Makes 4-5 servings.


Sweet Eggplant Stew

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:54:13

1 lb. eggplant
4 Tbs. vegetable oil
1 Tbs. shallots
1 clove garlic, sliced
½ cup water
1 Tbs. sweet soy sauce
½ tsp. pepper
¼ tsp. nutmeg
1 tsp. vinegar
½ tsp. salt
1 tsp. sugar

Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half. Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened. Set aside.
Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.

Serve hot or at room temperature.

Makes 4 servings.


Nasi Lemak Singapore Style

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Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 11:55:05

1 kg rice (siam)
45 oz (1035 ml) coconut milk - 2 no. coconut
4 nos. pandan leaf
1 stalk lemon grass
2 inch ginger
1 tbsp salt

Wash the rice, and place it into the pot. Add in coconut milk, pandan leaf, lemon grass, ginger and salt, and let it cook till dry


Gaeng Gari Gai (Thai Chicken Curry)

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Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 11:58:38

12 oz. Sliced Chicken Breast
1 16 oz. can of coconut milk
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar (optional)
Fish Sauce to taste (or a dash of salt to taste)
4 - 5 Thai Basil Leafs
2 oz. Yellow Curry Paste
1/2 teaspoon ground Red Chili (add to taste only)!

Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.

note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put them in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeez


Gaeng Daeng (Red Curry)

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Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 11:59:23

2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent
3 T vegetable oil
3/4 lb boneless chicken meat, cut into 3/4-inch pieces
2 cans (unsweetened) coconut milk (approx. 3 cups in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves)
1/2 t salt (more or less to taste) or Fish sauce
1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.


Kao Soi Chiang Mai Curry Noodles

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Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 12:00:08

4 ounces of fresh ba mee
1 tablespoon chopped garlic
1 tablespoon red curry paste
half a cup of coconut milk
4 ounces of ground pork
one cup of stock
1 tablespoon phom kari
a pinch of turmeric powder 2 tablespoons of fish sauce
a pinch of sugar
a teaspoon lime juice

Bring a pan of water to a rolling boil, then place the ba mee in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate. In a wok, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds. Add the remaining ingredients except the pork, and stir until the sauce thickens slightly. Add the pork and continue to stir until the meat is cooked through. Pour the sauce over the noodles. Garnish with spring onions, sliced shallots, pickled cabbage (phak kaat dong) and lime wedges


Green Curry with Pork

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 12:01:30

Peanut oil
1/4 cup Shallots chopped fine
1 tbsp Garlic chopped fine
1 tbsp Galangal chopped fine
1 tbsp Lemon Grass chopped fine
1/4 cup Coriander leaves chop fine
1-1/2 lb Pork cut into 1" cubes
1-1/2 cup Coconut milk

2 tbsp Curry paste (Thai Green)

1 tbsp Lime zest
1 tbsp Lime leaves shredded
2 tbsp Thai basil shredded
Fish sauce to taste

1 tsp Chili paste (green)
2 cups Peas

First, prepare the curry paste and coconut milk seperately. Add the paste with some of the 'cream' form the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.
Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.

Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat. Simmer 20 minutes until pork is tender.

Add peas, simmer 5 minutes until tender.

Yield - 4 cups


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