Singapore Noodle

Singapore Noodle

Recipe source :  here

Malaysian and Singaporean food are virtually the same. So much so that I find it difficult to draw the line between Malaysian and Singaporean recipes. So to be safe I chose a recipe which clearly stated the country of origin, "Singapore noodles". 

This is unlike the usual fare that I come across. This noodle dish has a spicy twist to it as curry powder was used. And this is the first time I used capsicum and snake beans to fry noodles! 

Tastes good!

Ingredients

125ml vegetable oil
100g snakebeans, cut into 3 cm lengths
250g shrimps, remove shells and keep the tails intact
1 red capsicum, thinly sliced
1 onion, sliced
2 eggs, lightly beaten
1 1/2 tbsp curry powder, mixed with 2 tbsp water to form a paste
300g vermicelli or beehoon, soaked until soft and drained 
160g bean sprouts
60ml soy sauce

  

 Red capsicum

 Snakebeans

 Shrimps

Instructions

1.  Heat 1 tbsp oil in a wok until hot. Fry snakebeans over high heat for about 5 minutes or until slightly charred. Remove and set aside .
2.  Add shrimps to pan-fry until they curled up and turned pink. Transfer them to the plate of snakebeans.
3.  Add 2 tbsp oil and stir-fry capsicum and onions together for 3 minutes or until tender. Transfer to the plate of snakebeans. 
4.  Reduce heat to medium and pour beaten eggs into wok to create a thin omelette. Remove and cut them into thin slices. Set aside.
5.   Add remaining oil to wok. Then add curry paste and bean sprouts, followed by beehoon. Use a pair of bamboo chopsticks to toss the beehoon. Add soy sauce and mix well. Then add the snakebeans, shrimps and capsicum. Stir-well and mix everything together.
6.  Add sliced omelette on top to garnish.

I am submitting this post to Asian Food Fest  : Singapore

Hosted by Grace Phua of Life Can Be Simple

Prawn Theldulla

Prawn Theldulla

Recipe source :  The Flavours magazine, Vol 11 Issue 2 No. 40 Sept - Oct  2003


This fine cuisine hails from Sri Lanka. I find this dish wholesome and having a good balance of the various food groups. I like this type of recipe which has protein and vegetables all in one dish, which means the lazy me do not have to cook a few different dishes for the day!

We like the mild blending of spices with the prawns and vegetables. It tasted like a mild curry yet no coconut milk nor curry powder was used in this excellent prawn dish. 

Ingredients

 
500g medium-sized prawns ( remove shells but keep the tails )
1 tsp turmeric
90g shallots, peeled whole
2 medium-sized onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs curry leaves
1 pandan (screw-pine) leaf, cut into 1 cm sections
1 small stick of cinnamon
4 bird's eye chillies, cut
1 capsicum, cut
2 tomatoes, cut into wedges
2 tbsp water                                     ( I used 1/3 cup water )
1 lime, juiced
1 tsp ground black pepper               
1 tsp salt
1/2 tsp sugar                                    ( I added sugar to taste )

 Prawns

Top : onions

Middle : shallots

Bottom : cinnamon stick

Top left : capsicum. Top right : tomato

Bottom left : curry leaves. Bottom right : chilli padi

Method

1.  Season prawns with turmeric powder.
2.  Heat 2 tbsp oil in a pan and fry shallots, onions, ginger, garlic, curry leaves, cinnamon and chillies. Stir-fry for a minute or until fragrant.
3.  Add prawns and fry for another minute over high heat.
4.  Add capsicum, tomatoes, water and lime juice. 
5   Cook until almost dry.
6.  Season to taste.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am also linking this to Cook-Your-Book #12

 

Organised by Joyce of  Kitchen Flavours

Sweet & Sour Fish 酸甜鱼

Sweet & Sour Fish 酸甜鱼

 The combination of sweet and sour gives rise to a new sensation to the taste buds

Ingredients

 

1 kg fish
2 egg yolks ( lightly beaten )
cornstarch to coat the fish
1 tbsp minced garlic
1 small green bell pepper - cut into long strips
1 small red bell pepper - cut into long strips
1 stalk spring onion - use the white part only (shred)
 cooking oil for deep-frying

Marinade Ingredients

 

1 tbsp rice wine
2 stalks spring onion, (crushed to pulp and squeeze out the juice)
1/2 inch ginger ( crushed to pulp and squeeze out the juice)
1 tsp salt
1/4 tsp black pepper

Sauce Ingredients

 

6 tbsp sugar
6 tbsp vinegar
6 tbsp tomato sauce
6 tbsp water
1/2 tsp salt
1 1/2 tsp cornstarch

Instructions

 

1.  Make diagonal cuts on the fish down to the bone
2.  Use marinade to rub over the fish and the insides of the cut fish. Set aside for 30 minutes
3.  Dip fish in egg yolk and coat with cornstarch
4.  Heat oil in a wok and deep-fry the fish over medium fire for 5 to 6 minutes until the batter is crisp. Remove fish and place on a large oval-shaped plate
5.  In a clean wok, heat 2 tbsp oil and stir-fry garlic and spring onion till fragrant. Add in bell peppers
6.  Add sauce ingredients and bring to the boil. Add 1/2 a rice bowl of water if the sauce becomes too thick.
7.  Pour sauce over the fish.

I want to sink my teeth into that fish!