Green Papaya Salad

Green Papaya Salad (Som tum) muddled with dried shrimp, fish sauce, roasted peanuts and lime.

Ingredients for Green Papaya Salad:

• 250g. unripe young papaya
• 2-3 long beans halved crosswise (optional)
• 5 cherry tomatoes, halved
• 1 tbsp dried baby shrimp - pound to bruise
• 50g. roasted peanuts or cashews -  coarsely chopped

Green Papaya Salad Dressing:

• 1 1/2 tbsp palm sugar
• 1 1/2 fish sauce
• 1 tbsp green lime juice  (use tamarind in place of lime)
• 1 clove garlic, diced
• 2-3 green chilli padi - coarsely chopped  
• 2-3 red chilli padi - coarsely chopped
• Chopped handful of fresh coriander

How to make Spicy Green Papaya Salad:

1. Peel the green papaya with a sharp knife, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
2. Cook long beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. 
3. Combine cooked long beans, cherry tomatoes together in the large bowl.
4. Dressing: Combine palm sugar, fish sauce and lime juice. Mix till sugar dissolves. 
5. Add in diced garlic, chilli padi and chopped coriander leaves. Mix well.
6. Pour dressing over the large bowl and toss. Sprinkle dried baby shrimp and peanuts over and serve.

Note: You can prepare this salad ahead of time, combine all ingredients except the nuts and the dressing. Leave it covered in the refrigerator  for few hours, or overnight. Add the dressing, dried shrimp and peanuts at the last minute, then toss and serve.

Photo Credit - plumandlion
Recipe Submitted by : Sue

How to make Salted Eggs

Typical Singaporean condiments that go with congee for breakfast, evening or late supper - Salted eggs (Telur Masin). Salted eggs are also in abundance during the Mooncake festival locally. The eggs are used as a filling for mooncakes. Each mooncake costs more with more egg yolks.

Ingredients for Salted Eggs:

• 10 eggs (duck or chicken)
• 480g. salt
• 1 litre water or enough to cover eggs

How to make Salted Eggs:

1. Boil water with salt. Cool.
2. Wash eggs and put in a container (preferably earthen).
3. Pour enough water to cover the eggs. Cover container.
4. Leave eggs in salt water for two weeks before serving.

Note: After 2 weeks, take one egg out and boil for 10-15 mins to test if its taste is salty enough. If not ready, let the rest in the container for a few days more. When it's ready, drain the eggs and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.


Recipe submitted by Agnes Wong.
Image credit - doink20

Taste of China USA

Taste of China USA

How to make Burger Patties

Simple and easy recipe for Burger Patties. Made with minced meat, onion, garlic, pepper, salt, soya sauce, cornflour and butter.

Ingredients for Burger Patties:

• 150g. minced meat (chicken, beef, lamb or rabbit)
• 1 onion
• 2 pips garlic
• 1/8 tsp pepper
• 1/4 tsp salt or to taste
• 1 tsp soya sauce or to taste
• 1 tsp cornflour
• 3 tbsp oil, or 1 tbsp margarine or butter

How to make Burger Patties:

1. Chop finely onion and garlic.
2. Mix all the ingredients together evenly to get a firm mixture.
3. Divide mixture into 4-6 portions.
4. Shape each portion into flat rounds of about 1 1/2cm / 1/2" thick.
5. Heat oil or margarine.
6. Fry or grill burger on both sides till golden brown.
7. Sandwich burger in between buns or toasted bread.
8. Serve with sauce of choice, salad and pickles. 

Taste of India

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Taste of China Heckmondwike

Taste of China Heckmondwike

How to cook Saffron Rice

This Saffron rice recipe yield 4 to 6 servings. It is important to note that you must use Basmati rice to make this dish which is similar to Nasi Briani and Nasi Tomato. Saffron rice has distictive flavor of both Basmati as well as Saffron. Basmati rice is available in at most grocery stores in Singapore.

Ingredients for Saffron Rice

• 4 cups Basmati long-grain rice 
• 1-1/2 teaspoons crushed saffron threads (threads should be almost all bright red)
• 1/2 cup ghee or butter 
• 12 whole cardamom seeds 
• 8 whole cloves 
• 6 cinnamon sticks 
• 2 onion, sliced 
• 6 cups boiling chicken or vegetable broth 
• 2 tsp salt or to taste

How to cook Saffron Rice:

1. Cover Basmati rice with cold water and set aside to soak for 30 minutes. 
2. Soak saffron threads in 3 tablespoons boiling water for 10 minutes.
3. Melt butter in a pot over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. 
4. Stir in onion and saute, stirring occasionally, until golden brown. 
5. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly. 
6. Pour in the boiling broth and stir in the salt and saffron. 
7. Cover pot and reduced heat to low. Let the rice cook and all liquid is absorbed, about 40 minutes. Fluff the rice with a fork before serving.
8. Garnish with fried shallots. Serve rice hot with Ayam Merah, Briani dish or Steak.

Image Credit - Gourmet Forager

How to cook Fish Porridge

Recipe for Singapore Fish porridge. Easy to make at home. Season rice, wash, add lots of water, add some salt, and put them to boil. You may use oats to cook the porridge in place of rice.

Ingredients for Fish Porridge (for 1 person only):

• 1-2 tbsp rice 
• 560ml water 
• 1/4 tsp salt (to season rice) 
• 1 tsp oil (to season rice) 
• 90g cod fish 
• 2 slices ginger 
• 1 dsp oil 
• 1 dsp light soya sauce 
• 1/8 tsp pepper 
• 1 stalk spring onion 
• fried shallots - optional 

Method:

1. Porridge - Wash rice. Season rice with oil and salt for at least half an hour. 
2. Add water and put to boil. When boiling, lower fire. Simmer till rice becomes soft and broken. 
3. Stir once in a while when simmering. Add salt is necessary. 
4. Taste and serve. 
5. Slice fish thinly. 
6. Shred ginger. Season fish with ginger, light soya sauce, pepper and oil. 
7. When porridge is ready, add in fish. Stir to mix well. 
8. Simmer for one minute till fish is cooked. 
9. Add salt to taste. 
10. Sprinkle chopped onion, fried shallots and pepper on cooked porridge before serving. 
11. Variation - You may use oats to cook the porridge in place of rice.

Image credit - edmo0001