Singapore Pineapple Tarts
Posted on 01. Tue, 2012 by grace in Lunar New Year, Singaporean, Sweets
By Cheryl Lu-Lien Tan, A Tiger in the Kitchen
When I was growing up in Singapore, Chinese New Year meant one thing: my grandmother’s pineapple tarts. The salty, buttery, bite-size circles topped with quarter-size dollops of dense, homemade pineapple jam were an obsession for me. We had them in the house just once a year, at the lunar new year, when Singaporeans spend two days visiting friends and relatives to swap tales of business and children’s test scores over tea and sweets. Quantities aren’t exact. My aunts don’t use a recipe, and they laughed at me the first 10 times I asked them for this one. The first set of instructions they gave me for pineapple jam was, “Aiyah, you just juice the pineapple, add sugar and then boil, boil, boil!”
Healthy Brown Rice Congee
Posted on 01. Sat, 2012 by grace in General Asian, Healthy Asian, Rice/Noodles
By Periplus Editors, Healthy and Simple Asian Recipes
Millet is the oldest grain on record as a staple cereal crop in China. Although it is rarely consumed any more in the West, millet remains one of the most beneficial of all grains for human health. It is also very easy to digest and it is the only grain that alkalizes rather than acidifies the stomach. Millet lends itself best to the preparation of congee and in this recipe it is combined with the hearty flavor and chewy texture of brown rice.
Green Onion Pancakes
Posted on 09. Wed, 2011 by grace in Appetizers/Dim Sum, Chinese
By Bee Yinn Low, Easy Chinese Recipes
These green onion pancakes are crispy, yet doughy in the middle. Each bite is mildly salty, and the pancakes have a pleasant onion fragrance. If desired, you can substitute lard for the oil, for a more traditional preparation.
Fresh Salmon Salad Rolls
Posted on 08. Thu, 2011 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Fish
By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Inspiration for these gorgeously delicate rolls comes from Yu Sheng, a raw fish salad eaten by Singaporeans during the Lunar New Year celebrations. Light, fresh and nutty flavors come prettily bundled in rice paper wrappers, with little dabs of tasty tobiko fish roe lending an elegant finishing touch.
Classic Indonesian Fried Rice
Posted on 07. Thu, 2011 by grace in Fast Asian Recipe, Indonesia, Meat, Rice/Noodles, Seafood
By Wendy Hutton, Southeast Asia’s Best Recipes
Fried rice is a common breakfast throughout Indonesia. It is often very simple—cooked rice tossed with a seasoning paste of chili and a dash of sweet soy sauce—or can be more substantial, like this recipe, which adds beef instead of the pork often used in non-Muslim parts of Southeast Asia.
Crunchy Burmese Cabbage Salad (Gawbi lethoke)
Posted on 07. Tue, 2011 by grace in Burmese, Healthy Asian, Salad, SE Asian
By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali
The Burmese have perfected the art of making salads, first choosing the vegetables, then adding extra ingredients for saltiness, texture, fragrance and acidity. In this simple yet really tasty recipe, shredded cabbage is mixed with onion, dried shrimp and lime juice, together with crisp-fried shallots or, even better, Burmese Crispy Dried Shrimp Sprinkle.
Vietnamese Honey-Glazed Chicken
Posted on 07. Thu, 2011 by grace in Poultry, SE Asian, Vietnamese
By Wendy Hutton, Southeast Asia’s Best Recipes
To make this sophisticated Vietnamese recipe, chicken—first marinated with black pepper, sugar, salt and sesame oil—is brushed during cooking with a piquant glaze. This is a good recipe if you’re entertaining, not just because it’s sure to be enthusiastically received, but because the chicken can be marinated and the Honey Glaze prepared several hours in advance.
Spring Rolls (Lumpiang Shanghai)
Posted on 07. Sun, 2011 by grace in Appetizers/Dim Sum, Filipino
By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends
Spring rolls are a great finger food that everybody loves. This version, Lumpiang Shanghai, refers to a spring roll stuffed with ground pork and then fried, but ground chicken, shrimp or crab can also be used.
Tropical Tiramisu
Posted on 07. Fri, 2011 by grace in Asian Snacks, Sweets
By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Sago, derived from a variety of palm trees, often forms the basis for many desserts in Asia. Here it contributes to a playful departure from the traditional tiramisu—where tropical fruits, instead of the expected chocolate and espresso, give oomph to a creamy mascarpone base.
Thai Barbecued Chicken
Posted on 07. Thu, 2011 by grace in Asian Barbecue, Poultry, SE Asian, Thai
By Wendy Hutton, Southeast Asia’s Best Recipes
This grilled chicken is marinated in the Thai trinity of garlic, black pepper and coriander root. For authentic Thai flavor, cook it over charcoal and serve with sweet Thai chili sauce.
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