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!”

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.

Soy-Braised Chicken

Posted on 04. Tue, 2011 by grace in Meat, Poultry, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This delicious dish is Cantonese in origin. Leftover sauce can be used to braise another chicken, or in fact any meat.

Hainanese Pork Chops

Posted on 02. Sat, 2011 by grace in Meat, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This is an ever-popular local dish which once held sway in British colonial homes and country clubs, prepared by cooks drawn from the Hainanese community. The necessary presence of HP steak sauce in the gravy is a clue.

Kaya (Coconut Jam)

Posted on 02. Tue, 2011 by grace in Condiments, Singaporean

By Cheryl Lu-Lien Tan, A Tiger in the Kitchen

Pandanus Chiffon Cake

Posted on 01. Wed, 2011 by grace in Singaporean, Sweets

By Terry Tan and Christopher Tan, Singapore Cooking

Asian pandanus leaves and coconut milk infuse the American chiffon cake with a happy marriage of flavours. A time-honoured Singaporean party staple, this is often purchased nowadays but is vastly better homemade.

Char Kway Teow Fried Rice Stick Noodles

Posted on 01. Tue, 2011 by grace in Rice/Noodles, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking.

This is a favorite dish at hawker stalls in Singapore. This recipe is loaded with seafood and can be prepared in under 30 minutes.

Singapore Hokkien Noodles (Hokkien mee)

Posted on 01. Fri, 2011 by grace in Meat, Rice/Noodles, SE Asian, Seafood, Singaporean

By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali

This is a Hokkien mixture of fresh yellow noodles and dried rice vermicelli in a rich pork and seafood stock. It is a favorite in Singapore.

Singapore Slaw

Posted on 06. Thu, 2010 by grace in Chinese, GF-Adaptable, Healthy Asian, Salad, Singaporean

By Susur Lee, Author of Susur: A Culinary Life

One of my signature dishes, Singapore Slaw features 19 different ingredients including edible pansies, daikon, tropical ginger, pickled onions, tomatoes, cucumbers, carrots, daikon sprouts, cilantro sprouts, toasted sesame seeds, red onion, rice vermicelli, crushed roasted peanuts, fennel and hazelnuts. It’s crowned with a birds nest of taro and tossed with salted plum dressing. It’s a great hit. Everybody loves it. I’ve been doing that in my restaurant in Toronto the past four years – Susur Lee

Chicken Curry Laksa

Posted on 04. Thu, 2010 by grace in Rice/Noodles, Singaporean

By Penny Cai, Singaporean Asian Food Blogger from Melbourne, Australia of Jeroxie (Addictive & Consuming)

If you are vegetarian, just add more tofu and vegetables. And you can always replace the chicken with seafood like prawns, fishcakes and even crabs. For extra flavour, use prawn stock instead of chicken stock.