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!”

Filipino Biko Sweet Sticky Rice Recipe

Posted on 11. Wed, 2011 by admin in Asian Recipes, Asian Snacks, Filipino, GF-Adaptable, Sweets

Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but it contains no gluten. It’s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky rice just don’t yield the same results.

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.

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.

Coconut Roast Chicken with Soy Honey Glaze

Posted on 06. Thu, 2011 by grace in Poultry, SE Asian, Thai

By Alex Skaria, The Asian Barbecue Book, From Teriyaki to Tandoori.

This is the Southeast Asian variation on beer can chicken. The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.

Caramelized Soy and Lemongrass Spareribs

Posted on 05. Tue, 2011 by grace in Asian Barbecue, Meat, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This Vietnamese-inspired recipe combines sweet and salty flavors with lemongrass. The carmelized sugar gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.

Beef Hor Fun Rice Noodles

Posted on 05. Mon, 2011 by grace in Meat, Rice/Noodles, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This is a hearty and filling dish. Chris likes to mix the leftover noodles with a beaten egg and fry them slowly until crusty in a non-stick pan for breakfast.