Singapore Food Recipes Options Rating

[londonchinese]

The food threads seem to have become inactive for some time, so here's an attempt to liven them up. Some of you have asked about the recipe for reproducing yu sheng (Chinese New Year raw fish salad) away from Singapore. This version is from Mrs Leong Yee Soo's book, adapted for overseas use. It may be a bit late for 2008 CNY but there is no rule to say that it can only be served during Chinese New Year - give it a try!

Yu Sang/Yu Sheng (Cantonese New Year Raw Fish Salad) - can serve 6-8 people

Ingredients
Chinese radish (luo bu) 450 gms/1 lb
Sweet potato 115 gms/4 oz
Carrot 115 gm/4 oz
Sweet crisps (“bok chui”) 55 gm/2 oz (in the event you cannot get this, substitute with cornflakes!)
Very fresh salmon 225 gm/8 oz, thinly sliced, or use smoked salmon
Skinned peanuts 55-85 gm/2-3 oz, roasted and coarsely ground
Sesame seeds 4 tbsp, dry roasted until golden
Pomelo 2 tbsp (can be replaced by grapefruit)
Chinese celery 2 sprigs, cut into short lengths (or use leaves and top stalks from regular celery)
Chopped coriander leaf (optional) 2 tbsp
Chopped spring onion (optional) 2 tbsp
Jellyfish (optional) 115 gm/4 oz, thinly sliced
Preserved sweet ginger 30 gm/1 oz, finely shredded
Preserved sweet red ginger* 30 gm/1 oz, finely shredded
Red finger chillies 2, seeded and finely shredded
Preserved sweet and sour leeks 3, finely shredded
Lime leaves 2, finely shredded
Candied orange or kumquat 1 small piece, finely shredded
Candied winter melon 55 gm/2 oz, finely shredded
Clear vinegar 1 tbsp

*you can use the sushi preserved pink ginger slices

Dressing
Groundnut oil, previously heated with a small pc of ginger 5 tbsp
Lime juice 2 tbsp
Caster sugar ** 4 tsp
5-spice powder ¼ tsp
fine sea salt ½ tsp
Ground black pepper ¼ tsp
Clear white rice or cider vinegar 3 tbsp

**or substitute 4 tbsp sweet plum sauce mixed with a little water (more authentically Singaporean)

Procedure
Skin radish, sweet potatoes and carrots. Soak in cold water for an hour.

Finely grate the radish lengthwise, soak in water and drain. Take handfuls of the soaked radish and squeeze hard to get rid of excess water. Set aside in a colander to air.

Grate sweet potatoes and immerse in water briefly. Drain immediately, then spread on a large kitchen towel and set aside on a tray.

Grate carrots and set aside (do not soak in water).

To serve, arrange all the shredded ingredients except the fish, bok chui and dressing around a large round serving dish, with shredded carrot in the centre.

Pour the 1 tbsp of clear vinegar over it and mix well. Place fish on shredded carrot, then add the remaining ingredients with the fish, sprinkle dressing over and toss.

Lastly, add the bok chui, mix again and serve.

[londonchinese]

I was scrolling the entire thread when I found this gem.

Now I realise this is called begedel. In fact, I tried making them by boiling but they turned out mushy.

Great to find out the trick is to fry them, I will try that again.

I also had a minor disastrous experience with mashed potato on its own when I made bergedil on one occasion (ironically when Amy was present!). Since then an Indian friend has taught me an alternate method, which is to soak slices of white bread (from which the crusts have been removed) - 2 slices for every 4 medium sized boiled potato - and then squeeze the bread to expel surplus water. Mash the bread with the potatoes and also add 1 tbsp plain flour and 1 egg. You will find that the resultant mixture will hold together much better when you fry them. I have also successfully used this method to make aloo tikki (fried Indian potato patties), but for that I substitute besan (chickpea flour) for the plain flour. Sometimes it is also better to shallow-fry rather than deep-fry patties, the degree of control you have is greater, and all you need to do is to flip the patties/bergedil over when one side has been cooked thoroughly and is nice and crispy!

[dddd]

Hi Jane,

Glad to hear that the results are better. Yes, you must fry the potatoes first before you mash them. Don't boil the potatoes cos they will get mushy.

By the way, I have just PM you on how to upload your pic on the portal.

I was scrolling the entire thread when I found this gem.

Now I realise this is called begedel. In fact, I tried making them by boiling but they turned out mushy.

Great to find out the trick is to fry them, I will try that again.

[janeyeo]

hi fern,

thks for the info.. i will definitely go there n eat all i can nxt yr before i come back to this desert plc.

[Amy Kiesgen]

Amy & Janeyeo, the stall is at Newton Hawker Centre called Hajah Monah's Kitchen. They sell nasi campur during lunch and her younger son sells satay in the evenings. On Saturdays it's Nasi Buryani during lunch.
I lost touch with them during the Centre's renovation and temporary setup but by unexpected luck, took a shortcut and "bumped" into ma'cik at her corner stall.

Tomorrow I'll be going down to Joo Chiat/Geylang Serai area with some friends for more goodies. Going back to FL in early Dec but will indulge and spoil myself while in SG. Amy, husbands can look after themselves lah , don't worry.

I agree with you Fern! Our husbands can look after themselves but for my case, I have a son. I cannot balik for months lah! How I wish I can do that!

Oh yes, we tried the satay from this corner stall last year. Very sedap! Thanks for the nasi bryani tip! I must make frequent visits there during our next home trip.

Have fun tomorrow in Joo Chiat/Geylang Serai! Do indulge yourself!

[Siew Fern]

Alamak Fern! Your pic made me hungry now ........ the food spread really looks good lah! I am starting to miss all those yummy food! Is this stall near to the stall which sells satay? A trip there is a must on our next home trip.

When are you going home to your loving husband, huh?

Amy & Janeyeo, the stall is at Newton Hawker Centre called Hajah Monah's Kitchen. They sell nasi campur during lunch and her younger son sells satay in the evenings. On Saturdays it's Nasi Buryani during lunch.
I lost touch with them during the Centre's renovation and temporary setup but by unexpected luck, took a shortcut and "bumped" into ma'cik at her corner stall.

Tomorrow I'll be going down to Joo Chiat/Geylang Serai area with some friends for more goodies. Going back to FL in early Dec but will indulge and spoil myself while in SG. Amy, husbands can look after themselves lah , don't worry.

[janeyeo]

may i know where is this stall located? i will go n patronise when i bk for cny nxt yr..

[Amy Kiesgen]

Eat first, worry later! with regard to petai, i.e. It is so "local" I can't say no, everytime I see it. Good old ma'cik Newton (I've patronised her stall for more than 15 yrs) remembers and always scoops generously, says she loves watching me cleaning up my plate.

Now you drip saliva or not? Her tempeh & tauhu goreng is also excellent lah.
How not to get craving for Singapore food when away for a long time? Terok.

Alamak Fern! Your pic made me hungry now ........ the food spread really looks good lah! I am starting to miss all those yummy food! Is this stall near to the stall which sells satay? A trip there is a must on our next home trip.

When are you going home to your loving husband, huh?

[Siew Fern]

Me too! I love to eat petai cos my mum said that it is very healthy to eat them regularly. The only disadvantage is the bau of your kencing! Aiyah, if you cannot email some to me, then be kind enough to post up some pics of your yum-yums adventure!

Eat first, worry later! with regard to petai, i.e. It is so "local" I can't say no, everytime I see it. Good old ma'cik Newton (I've patronised her stall for more than 15 yrs) remembers and always scoops generously, says she loves watching me cleaning up my plate.


Now you drip saliva or not? Her tempeh & tauhu goreng is also excellent lah.
How not to get craving for Singapore food when away for a long time? Terok.

[janeyeo]

yup.. this is the one..

i will try it this weekend.. wish me good luck.

[Amy Kiesgen]

Hi kakak Amy,

No worries. I'd received ur msn invitation. thks..

Now tat i hv begedel recipe.. i will be greedy to ask for jemput jemput recipe. . If u hv, can u pls share wi me?? cos wheneve i make my jemput.. it is so mushy.. i can't fried it..

Thks in advance..

Hi adik Jane,

Are you referring to jemput-jemput pisang recipe? Below is one of my favourites:

Jemput-jemput Pisang

Ingredients (serves 6):

6 ripe bananas (about 600 g)
1 egg, to be lightly beaten
120 ml coconut milk
50 g sugar
1/4 tsp salt
oil for deep frying

Method:

1. Peel bananas and place them in a big bowl. Mash them by using a fork. Add in egg, coconut milk, sugar, flour and salt. Mix thoroughly.

2. Heat oil in a wok until hot. Scoop a tablespoon of dough mixture for each jemput-jemput and place in hot oil. Fry them over medium heat until golden brown. Drain on absorbent paper and leave to cool before serving.

If you are looking for a savoury jemput-jemput recipe, do check the following link:

http://www.overseassingaporean.sg/forums/i...c=815&st=80

Whenever I have leftover toast bread/white bread, I will make this jemput-jemput roti recipe. They are easy to prepare and taste very sedap when one eats them with some chilli sauce.

[janeyeo]

Hi kakak Amy,

No worries. I'd received ur msn invitation. thks..

Now tat i hv begedel recipe.. i will be greedy to ask for jemput jemput recipe. . If u hv, can u pls share wi me?? cos wheneve i make my jemput.. it is so mushy.. i can't fried it..

Thks in advance..

[londonchinese]

Hurricane season ending in 13 days. Yippee!! Can't cook in my little temporary service apartment but looking at Singapore recipes here motivates more eating.

Try this one when you get back, Fern. I made it the other day and it is quite tasty. Chilli levels can be adjusted to suit your tastes and you can omit the prawns if you wish.

Kacang Panjang Masak Lemak (Fried long beans)

Ingredients (serves 4-6 as part of an Asian meal)
225 ml/8 fl oz/ ½ cup thin coconut milk (dilute equal parts of thick milk and water)
110 ml/4 fl oz/ ¼ cup thick coconut milk (from a well shaken can)
450 gm/1 lb long beans, cut into 2.5 cm/1 inch lengths
55 gm/2 oz garlic, peeled and chopped
85 gm/3 oz shallots, peeled and sliced finely
2-4 red finger chillies, deseeded and sliced finely (according to taste)
2 stalks lemon grass, sliced into thin rounds
1 tsp belacan, crumbled
1 tbsp sugar
1 tsp salt
large pinch ground white pepper
450 gm/1 lb peeled raw prawns

Procedure
Heat wok. Add oil and fry shallots until pale brown and fragrant. Add chopped garlic and fry for a further 30 seconds. Remove to a plate. Add chillies to the wok and fry for a moment, then remove to plate as well.

Rinse out wok, then return to stove. Heat 4 tbsp oil, then add lemon grass and belacan, fry for a few seconds, then add 2 tbsp water. Add beans, sugar and salt and stir-fry for 2 minutes. Pour in the thin coconut milk, stir and cook for 5-7 minutes until beans are tender, but not too soft.

Add the prawns, stir for a minute. Reduce heat to low, then add ground white pepper and thick coconut milk, stir well and allow to cook for 3 minutes. Keep stirring until the prawns are cooked.

Add the fried shallots, garlic and chillies, stir to mix well, then remove to a plate.

[Amy Kiesgen]

I'm off to Katong later for more yum-yums! Amy, ma'cik now knows I'm a petai lover so I always get extra , I wish I can email you some.

Me too! I love to eat petai cos my mum said that it is very healthy to eat them regularly. The only disadvantage is the bau of your kencing! Aiyah, if you cannot email some to me, then be kind enough to post up some pics of your yum-yums adventure!

[Siew Fern]

Welcome back to the portal! I trust your husband is not wasting away in Florida having to eat sandwiches all the time, deprived of your food! You lucky people appear to have escaped the worst of the hurricane season this year, so that's a reprieve.

San

Good to be back. No, he's knocking up his own lamb chops & pasta dishes but he has asked me to be kind and not send him pics of my Singapore meals, which I excitedly did, now that I'm "connected" again. I'm off to Katong later for more yum-yums! Amy, ma'cik now knows I'm a petai lover so I always get extra , I wish I can email you some.

Hurricane season ending in 13 days. Yippee!! Can't cook in my little temporary service apartment but looking at Singapore recipes here motivates more eating.

[londonchinese]

After many moons, I'm finally on broadband again... I check Food section of course and I see foto of begedel. OK off to Holland Village to get begedel (+petai+paru+acar+ayam goreng+++) yum yum!

Welcome back to the portal! I trust your husband is not wasting away in Florida having to eat sandwiches all the time, deprived of your food! You lucky people appear to have escaped the worst of the hurricane season this year, so that's a reprieve.

San

[Amy Kiesgen]

kakak amy,

sure no prob.. thks. .. tink i only add u in yahoo not msn.. hehe

Adik Jane,

Sorry, I have been pretty busy lately lah. By the way, I do have MSN as well and I have already added you to my list.

[janeyeo]

kakak amy,

sure no prob.. thks. .. tink i only add u in yahoo not msn.. hehe

[Amy Kiesgen]

After many moons, I'm finally on broadband again... I check Food section of course and I see foto of begedel. OK off to Holland Village to get begedel (+petai+paru+acar+ayam goreng+++) yum yum!

Thank god that you finally have access to broadband! So, are you off to get the ingredients or to the nearest malay stall for the nasi bungkus! Envy, envy!

hi kakak amy,

terima kasih for uploading my foto. thks for ur compliments. but i tink my begedel is hitam.. hehe. .

i will try again nxt time but will lower down the heat and better egg coating...

thks for ur help and tips..

Adik Jane, I am sure that the next time round will be better! By the way, I will give you an online session on the photo uploading when both of us are on MSN.

[Siew Fern]

After many moons, I'm finally on broadband again... I check Food section of course and I see foto of begedel. OK off to Holland Village to get begedel (+petai+paru+acar+ayam goreng+++) yum yum!