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

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

Recipe for Egg Foo Young, Egg Fu Yung

Chinese omelette dish Egg Foo Yung is the most well-known egg-based dish in Chinese cooking. Easy and cheap, Egg foo yong is also a popular Chinese restaurant and kopitiam dish in Singapore. Egg Fu Yung can be served with or without gravy.

Ingredients for Egg Foo Young or Egg Fu Yung:

• 5 eggs, beaten
• 1 tbsp fresh milk (optional)
• 5 medium prawns, clean, peeled and finely chopped
• 1/2 chicken sausage, finely chopped 
• 1 onion, finely chopped
• 1/2 cup finely diced mushrooms
• 1 spring onion, chopped into small pieces
• 1/2 cup bean sprouts, rinsed and drained
• 2 tbsp water
• 1 tbsp soy sauce
• 1/2 tsp salt or to taste
• dash of pepper
• 2 tbsp cooking oil

How to make Egg Fu Yung:

1. In a large bowl, add in eggs, spring onion, bean sprouts, soy sauce, pepper, salt, milk and water. Beat egg mixture until smooth and salt dissolved. Mix thoroughly.
2. Heat 2 tablespoons oil in a frying pan. Once the oil is hot, add in onion, prawn, chicken sausage, diced mushrooms, and stir fry for around 1 minute.
3. Pour in the egg mixture, make sure the fried ingredients are fully covered by egg mixture. Turn to medium heat.
4. Fry until golden brown, flip and repeat for the other side, about 4 minutes. Do not overcook the eggs.
5. Remove the omelet with a slotted spoon and drain on paper towels.
6. Served hot with steamed Jasmine rice.

Image Credit: Suzie Ridler

Chinese Steamed Fish

Chinese style steamed fish recipe. This is how to cook steamed fish stuffed with ginger, garlic and sprinkled soya sauce.

Ingredients for Steamed Fish:

• 300g. fresh fish
• 1 1/2 cm ginger
• 2 pips garlic
• 2 tbsp oil
• 1 tbsp light soya sauce
• 1 stalk spring onion (cut into 2-inch length, and then cut into thin silken threads)

Method:

1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel..
2. Shred ginger. Chop garlic finely.
3. Mix ginger and garlic with oil.
4. Stuff inside of fish with some ginger mixture and spread remaining mixture on fish.
5. Steam on high heat for 8-10 mins till cooked. Discard the fishy and cloudy fish “water” after steaming.
6. Sprinkle light soya sauce on fish.
7. Garnish with spring onion and pepper. Serve hot immediately with rice.

Image Credit - ButchokoyD

Yee Foo Mee (longevity noodles)

Yee Foo Mee or Yee Fu Noodles can be purchased from supermarkets. It is sold pre deep fried, chewy noodles made from wheat flour and egg. While there are many versions available, here is a simple recipe on how to cook it.

Ingredients:

• One round of crisp Yee Foo mee, scalded with boiling water and drained
• 2 cloves garlic, minced
• 1 large onion sliced
• A slice or two fresh ginger
• 2-3 grams green vegetable like kailan or chye-sim, cut into pieces, or shredded cabbage
• Some carrots, julienned (optional)
• Some beadsprouts
• 2-3 grams prawns
• 2-3 grams chicken meat, sliced
• Chicken stock
• 10 black mushrooms, sliced
• 1 tbsp  of oyster sauce
• dash of white pepper
• 1/2 tbsp of sesame oil
• 4 dessertspoons oil
• Coriander leaves or chopped spring onions for garnishing

Method:

1. Put oil in pan. Add garlic and fry till light brown.
2. Add sliced onions.
3. Add chicken and fry a little. Add prawns.
4. Add chicken stock, pepper, salt to taste, oyster sauce and sesame oil. Simmer.
5. Add vegetables and carrots. Leave to cook.
6. Add sliced mushrooms.
7. Add Yee Foo noodles. Stir quickly. There must be sufficient stock to make a rather moist consistency.
8. Garnish with coriander or spring onions. Serve with plenty of cut chillies and soy.

Photo credit - Stinkee Beek

Pickled Papaya (Jeruk Betik)

Pickled Papaya (Jeruk Betik) made with red chillies, salt, vinegar and sugar. Simple appetizer which taste both sweet and sour, a delightful combination.

Recipe for Pickled Papaya (Jeruk Betik):

• 300g. young raw papaya
• 2 red chillies
• 1 tsp salt
• 140 ml. vinegar
• 2 tbsp sugar

Method:

1. Slice papaya thinly.
2. Cut chillies lengthwise.
3. Season papaya and chillies with salt for about half an hour.
4. Rinse papaya and chillies. Wipe dry.
5. Sun for half an hour.
6. Mix vinegar and sugar until sugar dissolves. Taste.
7. Add papaya and chillies.
8. Stand for about half a day before serving.

Image credit: ighosts

How to make Shark's Fin Soup

Shark's Fin Soup recipe.

Ingredients for Shark's Fin Soup:

• 300 g shark's fin
• 6 pairs of chicken feet
• 1 chicken breast - shredded
• 5 cups water
• Salt to taste
• 200 g crab meat
• 1 1/2 tsp cornflour mixed with 1 tbsp water
• 1 egg white - beat lightly
• black vinegar
• ground pepper

Method:

1. Wash shark's fin in warm water and strain. Keep aside.
2. Bring chicken feet and chicken breast to boil over high flame for 5 minutes, reduce flame to low and simmer for 20 mins. Strain the stock.
3. Bring chicken stock to boil with salt, add shark's fin, shredded chicken meat and crab meat. Simmer for 3 mins, thicken with cornflour.
4. Lastly add in egg white. Remove and serve with black vinegar and pepper.

Printable Version - Shark's Fin Soup

How to make Siew Mai (Halal Version)

Har Gau (see recipe) and Siew Mai (or usually translated to Steamed Meat Dumpling) combine to form the one of the most popular pairing of dim sum dishes in Singapore. While Siew Mai is traditionally made with pork, this version uses chicken meat. This halal version steamed dumplings should work for everyone which you can certainly try out at home for breakfast or on the weekend and your kids will love it.

Ingredients  for Siew Mai:

• 250g minced chicken
• 7 medium shrimp (peeled, deveined, and roughly chopped)
• 3 dry shitake mushroom (soak still soft, squeezed dry and diced small)
• 2 water chestnuts (peeled and chop them roughly)
• ½ tablespoon finely chopped fresh ginger
• ½ tablespoon finely chopped spring onions (white part only)
• 1/8 teaspoon sesame oil
• 1/4 teaspoon chicken powder
• ½ tablespoon corn starch
• ½ tablespoon egg white
• Salt and white pepper to taste

Round wonton wrappers (Cover the wantan skin with a wet cloth to prevent the skins from turning dry)
Finely diced carrots for garnishing

Method:

1. Combine minced chicken with other ingredients in a large mixing bowl and seasonings and set aside in the fridge for 30 minutes.
2. Put a piece of wantan skin on your palm.
3. Put one tablespoon of filling on each wrapper, gather up the sides and leave the center open (Make sure the bottom is flat).
4. Arrange the siew mai in a bamboo steamer and garnish the top with some chopped carrot for color. Steam over high heat for 10 - 15 minutes. Serve Siew Mai hot with sweet sauce and chilli sauce.

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Photo credit avlxyz

How to make Har Gow (Chinese Shrimp Dumplings) Recipe

Har gow (har gau, har gao, ha gao) is a Singaporean dim sum favorite. Har Gow are those tasty shrimp dumplings with the translucent wrappers served at Chinese dim sum. The main trick to making Har Gow is handling the dough, which is very sticky and can break apart easily. This dish is said to be the one that the skill of a dim sum chef is judged on. Try these step by step amazing dumplings recipe let me know what you think in the comment section below. Enjoy! Related Recipe - Tasty Korean Dumpling (Mandoo), How to make Siew Mai.

Ingredients for Har Gow:

• 1 lb raw shrimp
• 4 oz sliced bamboo shoots
• 1 tbsp shao hsing wine
• 1 tsp sesame oil
• ½ tsp stir fry oil
• ½ tsp sugar
• ½ tsp salt
• 2 tbsp cornstarch
• 1 ½ cups non glutinous wheat flour (wheat starch)
• 1 tbsp vegetable oil
• 1 cup water

Method:

1. Remove all of the shells and tails from the shrimp. Devein them if they are not already.
2. Once the shrimp are clean, chop them into tiny pieces and place them in a bowl that has a tight fitting lid.
3. Drain and mince the bamboo shoots. Then mix them in with the shrimp.
4. To the shrimp mixture add the shao hsing wine, sesame oil, stir fry oil, sugar and salt. Mix everything together thoroughly and then add in the cornstarch. Place the shrimp mixture in the refrigerator and let it marinate for an hour.
5. Once the shrimp mixture marinates, prepare the skins. Mix the wheat flour with the vegetable oil. Then boil the cup of water in the microwave.
6. Once the water boils, quickly add it to the flour mixture and stir until everything is evenly combined. It should form a dough like consistency. Then let it sit until it cools.
7. After the dough cools, roll it into a long roll and cut it into 30 equal pieces.
8. Remove the shrimp filling from the refrigerator and set up a work station to fill the har gow. Oil a work board or plate and a rolling pin and oil the bottom of the steamer tray as well. An aluminum steamer is best suited for this recipe. Fill the bottom of the steamer with hot water and heat it on high.
9. Then take one of the dough pieces and roll it into a ball. Set it on the oiled board or plate and flatten it into a circular shape using the rolling pin.
10. Pick the skin up and place about a teaspoon of filling in the center. Then using each of your fore fingers, pleat the top of the skin using your thumb to curve the bottom of the skin around the filling. This is a bit difficult and if you wish you can simply pinch the dumplings closed forming a half circle. After each one is finished, place it in the oiled steamer tray.
11. Continue until all of the har gow are complete. Then steam them for just about 5 minutes. Remove them from the steamer and place them on plates to be served. Makes about 30.

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Recipe source: Lila Voo
BellaOnline's Chinese Food Editor

Photo Source: By Charles Haynes

How to make Soon Kueh (Mushroom Dumplings)

Soon Kueh is a steamed Chinese dumpling shaped like semi-circle made of rice flour skin with shredded turnips, mushroom and dried shrimps. The best soon kuehs have skins that are translucently thin, but yet retain a slightly chewy texture - a Singaporean morning or afternoon snack. Soon Kueh is also literally mean Mushroom Dumpling. Related Recipe - Tasty Korean Dumpling (Mandoo)

Ingredients for Soon Kueh filling:

• 1 turnip, shredded
• 200g dried shrimps, soaked
• 50g dried chinese mushrooms, soaked and diced
• 200g chicken fillet, sliced into strips
• 500g chives, chopped
• 2 tsp minced garlic
• Salt and pepper to taste
• Chicken stock

Ingredients for the Soon Kueh dough:

• 450ml cold water
• 450ml hot boiling water
• 1/4 tsp salt
• 500g rice flour
• 50g tapioca flour
• Oil

Directions:

Method (Soon Kueh filling):
1. Fry garlic till they are dark brown in colour.
2. Add the dried shrimps, diced mushrooms, chicken strips and white pepper to garlic.
3. Add turnip and some chicken stock. Final filling should look slightly moist in texture and light brown in colour. Set aside.

Method (Soon Kueh dough):
1.Mix both flour together in a huge glass bowl and add cold water to mix till smooth liquid is formed.
2.Boil the 450ml water in a pot and then stir in the salt.
3. Pour the dough liquid into the boiling water, mix thoroughly till the mixture thickens. When dough is almost done, remove from heat.
4. Allow dough to cool before making the kueh, as it will not otherwise not be pliable and will tear.
5.Sprinkle some tapioca starch on your hand, pinch some dough and portioned the dough into little round balls. (Divide into the same number of portions as the filling)

To make the soon kueh, roll the ball into a flat disc. Spoon some filling onto the wrapper and the edges together to seal then twist patterns along the edges.

Steam on a greased tray lined with banana leaf for 12 minutes.

Brush some garlic oil over kuehs – prevents sticking. Serve Soon Kueh hot garnished with fresh chopped chives, fried shallots, sweet soya sauce and chilli sauce.

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Chinese style Steamed Cod with Bean Paste Recipe

Chinese style Steamed Cod fish recipe. Good source of protein and easy to prepare. This version is quick and a very good combination with bean paste. Chinese steamed fish is just so delicious! Photo credit - GourmetEstorie.com.

Ingredients:

• 2 pieces (350g) cod fish (sliced or whole cut)
• 1 tbsp soy bean paste
• 2 red chilli (chopped)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp chopped spring onion
• 1 tbsp shallot oil

Seasonings:

• 1 tbsp plum sauce
• ½ tsp sugar
• ½ tsp sesame oil
• 2 tbsp water

Method:

1. Wash the cod and drain.
2. Mix soy bean paste, red chilli, minced garlic, minced ginger, shalot oil and Seasonings together.
3. Pour the chilli mixture over the fish.
4. Steam over high heat for 7-8 minutes, sprinkle with chopped spring onion.
5. Serve and enjoy it hot with steamed rice.

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How to make Nyonya Kuih Pie Tee | Recipe

Nyonya Kuih Pie Tee Cups Making Filling Recipes.

Step 1: Batter for Top Hats Cases:

Pie Tee Mold
1. 1 metal mold
2. 180gm rice flour

3. 50gm corn flour
4. 50g plain flour
5. 1/4 tsp baking powder
6. 1 egg
7. 400ml water
8. 3/4 salt
9. Oil for deep frying


Step 2: Filling

1½ cup turnip or jicama (sengkwang), julienned
½ cup carrot, julienned
2 cloves garlic (chopped)
2 shallots (chopped)
6-8 medium fresh prawns, shelled, deveined and chopped
Salt to taste
White pepper powder to taste
A dash of oyster sauce

Garnishing:

Spring onion (finely chopped), Coriander leaves

Method:

• Mix all ingredients in step 1 into a bowl and beat with an electronic mixer until smooth and let batter stand for 1 hour before use. 
• Heat oil in a wok with the mold in the oil. Do not overheat the mold. Dip the mold into the batter so it’s evenly coated  (but not to the very brim) and then deep fry the batter. To remove the case from the mold while frying, jiggle the mold up and down or use a fork to loosen the edges. 
• Fry as many cases as you want. The balance batter can be refrigerated (store in air-tight container) and used the next day.
• Once the case turns light brown, remove it from the wok and set aside. Pie Tee cups can be prepared ahead and kept in air-tight container until needed.

• To cook the filling, add some oil into a wok. Stir fry the chopped garlic and shallots until light brown and fragrant. Add in shrimp, jicama, and carrot and season with salt, pepper, oyster sauce. Cook for 5 minutes.
• To serve, fill the cases with the filling, garnish with spring onion, coriander leaves and serve with sweet chili sauce immediately.

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Photo Source

How to Make Kuih Lapis (Steamed Layer Cake)

Kuih Lapis, Kueh Lapis Recipe. Tasty Asian Dessert. Easy Steps.

Ingredients :

230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
1/2 tsp pandan paste
A few drops yellow and red colouring

Note : For this kuih you can use any color or as many layers as you like.

For the syrup

280g castor sugar
250ml water
3 pandan leaves

Directions:

1. Mix the sugar, water and pandan leaves in a saucepan. Bring to a boil until the sugar dissolves completely. Set aside to cool.

2. In a large mixing bowl, mix together rice flour, cornstarch and salt. Add in coconut milk, mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

3. Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)

4. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

5. Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

6. Follow by the next color and steam for 2-3 minutes and then the next layer.

7. Repeat the steps, alternating the color until all the batter is used up.

8. After the final layer is set, steam over the boiling water until the cake is cooked through, about 25 minutes.

9. Allow the cake to cool before cutting into squares to serve.

How to cook fried Vegetarian Bee Hoon

Chinese style fried vegetarian bee hoon with mixed vegetables and shitake mushrooms. This dish is suitable for vegetarians, personal diet or healthy eating. No garlic, no spring onions, no meat. Just vegetables.

Ingredients for Vegetarian Bee Hoon:

• 400 g rice vermicelli (beehoon)
• 200 g bean sprouts, rinsed and drained
• 20 dried or fresh shitake mushrooms, for dried shitake, soaked till soft, discard the stems and slice the caps
• 200 g round cabbage, sliced thinly
• 100 g french beans, sliced into ½ inch
• 150 g carrots julienned
• 2½ tablespoons light soy sauce
• 600 ml vegetable stock
• 1½ teaspoons salt to meet taste
• Pepper to taste
• Vegetable oil for frying

Method:

1. Soften vermicelli in cold water for 15-30 minutes till soft. Drain and set aside.

2. Heat oil in wok over high heat and add shredded mushrooms and carrots and stir-fry until fragrant. Add sliced cabbage, french beans, bean sprouts, soy sauce and vegetable stock. Stir evenly then braise over low heat for 5 minutes.

3. Add vermicelli. Cook until water is absorbed. Season with salt and pepper. Stir continuously to coat all the noodles and incorporate all the vegetables. (Be careful or bee hoon will stick)

4. Use tong or a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.

5. Serve hot.

Easy Love Letters (Kuih Kapit) Recipe

This popular crunchy Chinese snack is easy on the taste buds and even easier to make. Kuih Kapit is served during Chinese new year.

Ingredients (A):

3 Eggs
190g Sugar

Ingredients (B):

500g Coconut Milk (from 1 coconut)

Ingredients (C):

100g Plain flour
80g Rice flour
20g Starch

Method:

1.Beat eggs and sugar till sugar dissolves.
2.Add coconut milk and mix well.
3.Add Ingredients C and mix well. Strain.
4.Grease the mould and hea t it up.
5.Pour a little batter into love letter mould, bake till golden brown.
6.Roll up or fold into a fan shape while hot.

Cooking Tips:

Roll up or fold into a fan fast while hot. Once cool down, you will not be able to shape it.