(Serves 4)
3 garlic
1 small carrot
1 green pepper
100 grams baby corn
1 tablespoon oyster sauce
1 teaspoon light soya sauce
1 tablespoon corn flour
1 tablespoon cooking oil
1 teaspoon sesame seed oilSalt and pepper to taste.
1. Peel and chop the garlic.
2. Peel and slice the carrot.Cut the pepper into two, remove the seeds and cut into strips.
3. Cut the baby corn into two if they are too big.
4. Heat the cooking oil and sesame seed oil in a pan or a wok.
5. Fry the garlic until fragrant.
6. Add in the vegetables and a little water, oyster sauce , soya sauce, salt and pepper to taste.
7. Stir continuously over very strong heat until the vegetables are cooked.
8. If there is still a lot of water, mix the corn flour and cold water. Add to the vegetables over high heat until the sauce thickens.
9. Serve hot.
Personal Tips
You can use all sorts of vegetables, like broccoli, cauliflower. I love using a mix of vegetables of various colours in order to have an interesting appearance when serving.
Personally, I like my vegetables crispy. Therefore, I do not cook them for too long. Remember also that overcooking destroys the vitamins!
Vegetables in coconut milk
(Serves 6)
1 Chinese turnip
1 small cabbage
200 grams of small prawns
1 teaspoon of dried prawns
1 cm ginger
3 garlic
1 small onion
1 cm fresh turmeric
2 small red chillies
1 cup of thick coconut milk
1 lemongrass
1 galangal
1 tablespoon cooking oilSalt and pepper to taste
1. Peel the turnip.
2. Cut the turnip and cabbage into thin strips.
3. Peel ginger, garlic, small onion and fresh turmeric.
4. Cut the red chillies into two and remove all the seeds.
5. Grind the ginger, garlic, onion, fresh turmeric, red chillies and dried prawns.
6. Shell the prawns.
7. Crush the lemongrass and the galangal.
8. Heat the oil in a pot. Add in the pound ingredients, lemongrass and galangal and stir until fragrant.
9. Add in the prawns and stir until cooked.
10. Add in the coconut milk, salt and pepper to taste. If you wish to have a more diluted sauce, add in a little more water.
11. Cook over slow to medium heat until the vegetables are soft.
12. Serve hot.
Personal Tips
You can use other types of vegetables, for example long beans, bean sprout.
Some add bean curd for a more complete dish.
1 Chinese turnip
1 small cabbage
200 grams of small prawns
1 teaspoon of dried prawns
1 cm ginger
3 garlic
1 small onion
1 cm fresh turmeric
2 small red chillies
1 cup of thick coconut milk
1 lemongrass
1 galangal
1 tablespoon cooking oilSalt and pepper to taste
1. Peel the turnip.
2. Cut the turnip and cabbage into thin strips.
3. Peel ginger, garlic, small onion and fresh turmeric.
4. Cut the red chillies into two and remove all the seeds.
5. Grind the ginger, garlic, onion, fresh turmeric, red chillies and dried prawns.
6. Shell the prawns.
7. Crush the lemongrass and the galangal.
8. Heat the oil in a pot. Add in the pound ingredients, lemongrass and galangal and stir until fragrant.
9. Add in the prawns and stir until cooked.
10. Add in the coconut milk, salt and pepper to taste. If you wish to have a more diluted sauce, add in a little more water.
11. Cook over slow to medium heat until the vegetables are soft.
12. Serve hot.
Personal Tips
You can use other types of vegetables, for example long beans, bean sprout.
Some add bean curd for a more complete dish.
Tomato rice
(Serves 4)
1 cup basmati rice
1.5 cups of water
2 tomatoes
1 small onion
1 cm garlic
3 garlic
1 tablespoon butter
1 sprig of coriander leaves
Pinch of turmeric
Pinch of chilli powder
Salt and pepper to taste
1. Wash the rice and drain.
2. Boil 1 kettle of water.
3. Remove the stem, cut strips on the top and bottom of the tomatoes. Soak in the hot water. After two minutes, peel the skin. Grind the tomatoes into a purée or cut into small cubes.
4. Remove the skin from the ginger and the garlic. Grind the garlic and ginger to get a smooth paste.
5. Peel and slice the onion.
6. Heat the butter into a pot. Add in the turmeric powder, chilli powder, onion and the garlic and ginger mix and fry until fragrant.
7. Add in the rice and stir for one minute.
8. Add in the tomato purée, 1.5 cups of water and salt and pepper to taste.
9. Cook in a covered pot for approximately 15 to 20 minutes.
10. Serve hot.
Personal Tips
You can use cooking oil instead of butter.
You may also use on can of tomato purée instead of the fresh puréed tomatoes.
1 cup basmati rice
1.5 cups of water
2 tomatoes
1 small onion
1 cm garlic
3 garlic
1 tablespoon butter
1 sprig of coriander leaves
Pinch of turmeric
Pinch of chilli powder
Salt and pepper to taste
1. Wash the rice and drain.
2. Boil 1 kettle of water.
3. Remove the stem, cut strips on the top and bottom of the tomatoes. Soak in the hot water. After two minutes, peel the skin. Grind the tomatoes into a purée or cut into small cubes.
4. Remove the skin from the ginger and the garlic. Grind the garlic and ginger to get a smooth paste.
5. Peel and slice the onion.
6. Heat the butter into a pot. Add in the turmeric powder, chilli powder, onion and the garlic and ginger mix and fry until fragrant.
7. Add in the rice and stir for one minute.
8. Add in the tomato purée, 1.5 cups of water and salt and pepper to taste.
9. Cook in a covered pot for approximately 15 to 20 minutes.
10. Serve hot.
Personal Tips
You can use cooking oil instead of butter.
You may also use on can of tomato purée instead of the fresh puréed tomatoes.
Chinese fried rice
Steamed rice or rice cooked with chicken stock (see recipe for steamed rice)
20 small prawns
2 medium sized squids
1 slab of fish cake or 10 fish balls
1 small carrot
2 eggs
1 small onion
3 garlic
1 tablespoon Oyster sauce
1 teaspoon light soya sauce
1 tablespoon cooking oil
1 Spring onionsSalt and pepper to taste
1. Cook the rice (see recipes for steamed rice or chicken rice)
2. Shell the prawns.
3. Clean the squids and cut into small pieces.
4. Cut the fish cake or fish balls.
5. Peel and slice the carrots.
6. Cut the spring onions.
7. Peel and slice the onions and garlic.
8. Heat the oil in a large pan or wok.
9. Fry the onions and garlic until fragrant
10. Add in the prawns, squids and carrots. Stir until cooked.
11. Add in the rice, chopped spring onion, fish cakes, oyster sauce, soya sauce and salt and pepper to taste. Stir until everything is well mixed.
12. Make a hole in the middle of the pan. Break the two eggs into the hole.
13. Cover with the rice for 1 minute; then stir vigorously.
14. Serve hot.
Personal Tips
My kids love the fried rice when the rice is cooked with the chicken stock.
You can substitute the seafood ingredients with anchovies and you may use peppers, baby corn or any other vegetable you prefer instead of carrots. You can also replace the seafood with other vegetables to have a pure vegetarian dish.
20 small prawns
2 medium sized squids
1 slab of fish cake or 10 fish balls
1 small carrot
2 eggs
1 small onion
3 garlic
1 tablespoon Oyster sauce
1 teaspoon light soya sauce
1 tablespoon cooking oil
1 Spring onionsSalt and pepper to taste
1. Cook the rice (see recipes for steamed rice or chicken rice)
2. Shell the prawns.
3. Clean the squids and cut into small pieces.
4. Cut the fish cake or fish balls.
5. Peel and slice the carrots.
6. Cut the spring onions.
7. Peel and slice the onions and garlic.
8. Heat the oil in a large pan or wok.
9. Fry the onions and garlic until fragrant
10. Add in the prawns, squids and carrots. Stir until cooked.
11. Add in the rice, chopped spring onion, fish cakes, oyster sauce, soya sauce and salt and pepper to taste. Stir until everything is well mixed.
12. Make a hole in the middle of the pan. Break the two eggs into the hole.
13. Cover with the rice for 1 minute; then stir vigorously.
14. Serve hot.
Personal Tips
My kids love the fried rice when the rice is cooked with the chicken stock.
You can substitute the seafood ingredients with anchovies and you may use peppers, baby corn or any other vegetable you prefer instead of carrots. You can also replace the seafood with other vegetables to have a pure vegetarian dish.
Chicken rice
(Serves 4)
1 cup rice
2 chicken wings
3 small shallots
3 garlic
1 cm ginger
1 teaspoon cooking oil
1 teaspoon sesame seed oil
Salt and pepper to taste
2.5 to 3 cups of water
1) Peel the garlic, shallot and ginger. Do not slice them.
2) Add the chicken wings, water, salt, pepper, garlic, shallots, garlic and ginger in a pot.
3) Cook for 20 minutes.
4) Wash the rice and drain.
5) Remove the garlic, shallot and ginger. Use a pestle and mash into a smooth paste.
6) Heat the cooking oil and sesame seed oil in another pot. Add in the ginger, shallot and garlic paste. Stir until fragrant.
7) Add in the rice and 1.5 to 1.75 cups of the chicken stock (without the chicken wings). Cook in a covered pot for approximately 15 to 20 minutes.
Personal Tips
Like the spicy rice, you can also cook this in a rice cooker. Transfer all the ingredients after step 6.
Chicken rice is a classic Singaporean recipe. You can cook it this way if you wish to have only the rice and not eat it as a main meal. The recipe for the main chicken rice dish is found later in this book.
You can substitute the chicken wings with half a cube of chicken stock However, I find that the taste is not quite the same.
1 cup rice
2 chicken wings
3 small shallots
3 garlic
1 cm ginger
1 teaspoon cooking oil
1 teaspoon sesame seed oil
Salt and pepper to taste
2.5 to 3 cups of water
1) Peel the garlic, shallot and ginger. Do not slice them.
2) Add the chicken wings, water, salt, pepper, garlic, shallots, garlic and ginger in a pot.
3) Cook for 20 minutes.
4) Wash the rice and drain.
5) Remove the garlic, shallot and ginger. Use a pestle and mash into a smooth paste.
6) Heat the cooking oil and sesame seed oil in another pot. Add in the ginger, shallot and garlic paste. Stir until fragrant.
7) Add in the rice and 1.5 to 1.75 cups of the chicken stock (without the chicken wings). Cook in a covered pot for approximately 15 to 20 minutes.
Personal Tips
Like the spicy rice, you can also cook this in a rice cooker. Transfer all the ingredients after step 6.
Chicken rice is a classic Singaporean recipe. You can cook it this way if you wish to have only the rice and not eat it as a main meal. The recipe for the main chicken rice dish is found later in this book.
You can substitute the chicken wings with half a cube of chicken stock However, I find that the taste is not quite the same.
Spicy Rice
(Serves 4)
1 cup basmati rice
1 pot of yogurt
0.5 to 1 cup of milk
1 cm ginger
3 garlic
10 peeled almonds
10 raw cashew nuts
I stick of cinnamon
1 star anise
2 cardamoms
5 cloves
1 tablespoon butter
Salt to taste
1 sprig of mint leaves
1) Wash rice and drain.
2) Grind the peeled almonds and the cashew nuts to get a smooth paste.
3) Peel the garlic and ginger. Add a little water and grind to get a smooth paste.
4) Heat the butter in pot. Add in the stick of cinnamon, cardamom, start anise, cloves and garlic and ginger paste. Stir until fragrant.
5) Add the rice and stir for 1 minute.
6) Add yoghurt and milk together to get 1.75 to 2 cups of liquid mix.
7) Add liquid mix, salt, mint and almond and cashew nut paste with the rice.
8) Cover the pot and leave to cook for approximately 15 to 20 minutes.
Personal Tips
This rice can also be cooked in an electric rice cooker. If you wish to cook with one, transfer all the ingredients into the electric rice cooker from step 7.
Serve hot with curries.
1 cup basmati rice
1 pot of yogurt
0.5 to 1 cup of milk
1 cm ginger
3 garlic
10 peeled almonds
10 raw cashew nuts
I stick of cinnamon
1 star anise
2 cardamoms
5 cloves
1 tablespoon butter
Salt to taste
1 sprig of mint leaves
1) Wash rice and drain.
2) Grind the peeled almonds and the cashew nuts to get a smooth paste.
3) Peel the garlic and ginger. Add a little water and grind to get a smooth paste.
4) Heat the butter in pot. Add in the stick of cinnamon, cardamom, start anise, cloves and garlic and ginger paste. Stir until fragrant.
5) Add the rice and stir for 1 minute.
6) Add yoghurt and milk together to get 1.75 to 2 cups of liquid mix.
7) Add liquid mix, salt, mint and almond and cashew nut paste with the rice.
8) Cover the pot and leave to cook for approximately 15 to 20 minutes.
Personal Tips
This rice can also be cooked in an electric rice cooker. If you wish to cook with one, transfer all the ingredients into the electric rice cooker from step 7.
Serve hot with curries.
Coconut Rice
1 cup rice*
1.5 cups of coconut milk
Salt to taste
Pandan leaves (optional)
1) Wash rice and pandan leaves.
2) Tie the pandan leaves into a knot.
3) Cook rice in rice cooker with 1.5 cups of coconut milk, salt and pandan leaves..
Personal Tips
I find that coconut rice is best cooked with Thai fragrant rice.
If you do not have a rice cooker, cook in a pot over very slow heat for approximately 15 minutes. Be careful, rice burns easily, so keep an eye on the pot.Pandan leaves give a nice fragrance to the rice.
1.5 cups of coconut milk
Salt to taste
Pandan leaves (optional)
1) Wash rice and pandan leaves.
2) Tie the pandan leaves into a knot.
3) Cook rice in rice cooker with 1.5 cups of coconut milk, salt and pandan leaves..
Personal Tips
I find that coconut rice is best cooked with Thai fragrant rice.
If you do not have a rice cooker, cook in a pot over very slow heat for approximately 15 minutes. Be careful, rice burns easily, so keep an eye on the pot.Pandan leaves give a nice fragrance to the rice.
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