Recipes

RECIPE: Make this easy 10-minute pasta on busy days

Anchovy and cherry tomatoes pasta

Photo Winston Chuang Art Direction & Styling Diane Ng

PASTA WITH ANCHOVY FILLETS AND CHERRY TOMATOES
Recipe by Lynda Lau, Simply Her reader

Serves 4
INGREDIENTS
400g fusili or soba
1 tbsp olive oil  
1 tin anchovy fillets in olive oil
2 cloves garlic, minced
10 cherry tomatoes, quartered
Dill or basil, for garnish

DIRECTIONS
1 Cook the pasta in boiling water until al dente. Drain and set aside.
2 Heat the olive oil in a pan over low heat, add the anchovy fillets and the oil from the tin, and fry until they crumble. Add the minced garlic and fry until fragrant.
3 Stir in the tomatoes and pasta and remove from heat.
4 Garnish with dill or basil and serve.

RECIPE: Angela May of Angela May Food Chapters shares how to make her wild rice salad

RECIPE: Angela May of Angela May Food Chapters shares how to make her wild rice salad

Photography Zaphs Zhang Art Direction & Styling Diane Ng

Serves 4

INGREDIENTS 

For the wild rice: 

700ml chicken stock 

10g lemongrass

5g galangal

1 bay leaf 

150g wild rice 

 

Read Also: RECIPE: Make a hearty bowl of spicy brown rice soup with chicken

 

50g wheat berries, rinsed and drained* 

60ml apple juice 

20g wolfberries 

30g pine nuts 

1 apple, peeled

2 tsp (5g) lemon juice 

 

For the dressing: 

2 tsp mustard 

2 tsp apple cider vinegar

2 tsp honey 

3 tsp olive oil 

 

60g baby arugula 

 

Read Also: RECIPE: Make rojak in 3 steps​

 

DIRECTIONS 

1 Heat up the chicken stock in a pot. 

2 Make a bouquet garni: Tie the lemongrass, galangal and bay leaf together in a muslin or cheese cloth, and add to the pot. 

3 When the stock comes to the boil, stir in the wild rice. Turn the heat to low and cover the pot. Cook for 45min or until most of the rice has split (you should see the white grain peaking through the black).  

4 Discard the bouquet garni. Drain any remaining chicken stock into a smaller pot. Fluff the rice with a fork and season with black pepper and salt. 

5 Add the wheat berries to the stock pot and bring to the boil over high heat. Then lower the heat and simmer for 20mins or until the wheat berries are al dente. 

6 In another small pot, combine the apple juice and wolfberries, and cook for 10mins. Drain the excess liquid and set aside the wolfberries.

7 Pre-heat the oven to 170 deg C and toast the pine nuts for 13mins. 

8 Dice the apple into 0.5cm squares and place in a bowl with lemon juice and enough water to cover them. Drain and place on a paper towel to dry. 

9 Add the wolfberries to the wild rice, wheat berries and pine nuts. 

10 In a small bowl mix the mustard, apple cider vinegar, honey, and olive oil. Drizzle over the wild rice mix and serve with baby arugula. 

 

 

*A wheat berry is a wheat kernel before it is hulled and processed. It contains the bran, germ and endosperm, and has a nutty flavour. It is available at http://originsonline.com.sg and selected supermarkets. 

 

 

RECIPE: Whip up some delicious fried hokkien mee tonight

RECIPE: Whip up some delicious fried hokkien mee tonight

Photography Frencheschar Lim Art Direction & Styling Diane Ng

Recipe by Frederick Kho, executive chef of J65 Restaurant, Hotel Jen Tanglin Singapore

Serves 4

INGREDIENTS

For the prawn stock:

1.5 litres water

500g pork or chicken bones, blanched in boiling water for 5min and rinsed

50g ikan bilis, fried

200g prawn shells

1 squid, cleaned

10 medium prawns 

1 tsp fish sauce, to taste

¼ tsp dark soya sauce, to taste

 

Read Also: RECIPE: An authentic Peranakan laksa recipe

 

3 tbsp lard or vegetable oil

2 small eggs, lightly beaten

150g rice vermicelli  

250g yellow noodles

60g bean sprouts

1 tbsp minced garlic

½ tbsp fried lard

3 stalks Chinese chives, cut into 5cm pieces

2 limes, halved

 

Read Also: RECIPE: Here's how to make chilli crab easily at home.

 

DIRECTIONS

1 To make the prawn stock, add the water, blanched bones, ikan bilis and prawn shells to a large pot. When the water comes to a rapid boil, add the squid and prawns. Cook for 2min and remove from heat.

2 Remove the squid and prawns. Slice the squid into thin rings and peel the prawns, leaving the tails intact. Set these aside and add the prawn heads and shells to the stock pot.

3 Simmer for 40min, then strain the stock to remove residue. Season with fish sauce and dark soya sauce. You should get about 500ml of prawn stock.

4 In a wok, heat 1 tbsp oil and scramble the eggs quickly until they are semi-set. 

5 Add both the types of noodles, bean sprouts, 1 tbsp oil and 2 ladles of prawn stock. Stir fry on high heat for 1min.

 

Read Also: RECIPE: How to make har cheong gai (prawn paste chicken) in 3 easy steps

 

6 Pushing the wok contents to one side, add the last tablespoon of oil to the wok. Toss in the garlic and lard, and stir-fry for 5sec.

7 Add the chives and mix well. Then add 2 ladles of stock Put the lid on and leave to simmer for 3min.

8 Turn off the heat. Ladle the remaining stock over the noodles. Add the prawns and squid, mixing them evenly with the noodles. Serve with cut lime and sambal on the side.

RECIPE: Here's how to make chilli crab easily at home

RECIPE: Here's how to make chilli crab easily at home.

Photography Frencheschar Lim Art Direction & Styling Diane Ng 

 

Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel Singapore

Serves 5

INGREDIENTS

For the rempah:

2 slices ginger, peeled

2 cloves garlic, peeled

4 red chillies, roughly chopped

 

1 live crab (about 1.2kg)   

8 tbsp cooking oil

1 tbsp ketchup

1 tbsp salt

2 tbsp sugar

1 egg, beaten

 

DIRECTIONS

1 Pound or blend all the ingredients for the rempah until well combined. Set aside.

2 Submerge the crab in ice water for 30min to render it unconscious. Then clean and chop it into small pieces. 

3 In a wok over high heat, add the oil and stir-fry the crab for 2min. Remove from heat. 

4 Lower the heat to medium and stir-fry the rempah for 2min, until fragrant.

5 Return the crab to the wok, then add the ketchup, salt and sugar.

6 Turn off the heat and stir in the egg. Serve immediately.

 

Read Also: RECIPE: Make rojak in 3 steps

RECIPE: Make rojak in 3 steps

RECIPE: Make rojak in 3 steps

Coordination Melissa Chang Photography Frencheschar Lim Art Direction & styling Diane Ng 

Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel SIngapore

Serves 5

INGREDIENTS

1 small turnip, peeled

2 cucumbers 

½ honeydew 

½ pineapple 

2 jambu 

3 green apples 

2 green mangoes 

2 guavas

 

For the dressing:

1 cup water 

½ block tamarind paste 

1 torch ginger bud, finely chopped

2 red chillies, finely chopped

1 small lime, seeds removed, juiced and peel thinly sliced

4 tbsp sugar

2 tbsp sweet black shrimp paste* (hae ko) 

8 tbsp chopped peanuts 

 

DIRECTIONS

1 Cut the turnip, cucumbers and all the fruits into bite-sized pieces.

2 Add the water to the tamarind paste. Squeeze the paste to extract the juice. Discard the pulp. 

3 Combine 5 tbsp tamarind juice with the torch ginger bud, chillies, lime juice and peel, sugar, shrimp paste, and 5 tbsp peanuts in a bowl. Mix well.

4 In a large bowl, toss all the ingredients together with the dressing. Garnish with 3 tbsp peanuts and serve.

 

*Available at the Asian condiments section of major supermarkets.

RECIPE: An authentic Peranakan laksa recipe

RECIPE: An authentic Peranakan laksa recipe

 

Sunny Goh, executive chef of Spices Cafe, Concorde Hotel Singapore

Serves 5 

INGREDIENTS

For the rempah paste:

2 stalks lemongrass

 40 slices galangal

12 candlenuts

15 dried red chillies

25 shallots

1 small piece belacan, lightly toasted

2 tbsp sambal belacan 

1 tbsp turmeric powder

1 tbsp coriander powder

 

For the chilli oil:

300ml oil

20 dried chillies

400g fish cake, thinly sliced 

600g medium prawns, shells removed

900g fresh thick vermicelli

600g bean sprouts 

150g dried shrimp

1 litre thick coconut milk

2 tbsp sugar

1 tbsp salt

 

20 stalks laksa leaves, stalks removed

 

DIRECTIONS

1 Pound or blend all the ingredients for the rempah until well combined. Set aside.

2 To make the chilli oil, heat the oil in a hot wok, add the chillies and stir-fry for 10min or until the oil separates from the chillies. Discard them, leaving the chilli oil in the wok. 

3 Bring a pot of water to the boil and cook the fish cake and prawns. Drain, remove from the heat and set aside. Throw away the water. 

4 Refill the pot with water and bring it to the boil. Blanch the vermicelli and bean sprouts, then drain. Divide into 5 bowls. Top with the prawns and fish cake. 

5 Reheat the chilli oil in the wok, add the rempah and fry until fragrant. Sprinkle some water over the rempah and lower the heat. 

6 Add the dried shrimp and fry for 2min. Then add the coconut milk and bring it to the boil, stirring constantly. Mix in the sugar and salt. 

7 Ladle the laksa gravy over the vermicelli and garnish with laksa leaves. 

RECIPE: Cook chicken rice with this easy recipe

Hainanese Chicken Rice

Recipe by Frederick Kho, executive chef of J5 Hotel Jen Tanglin Singapore

Serves 4

INGREDIENTS 

For the chicken: 

1 chicken (about 1.5kg),  at room temperature 

5 garlic cloves, unpeeled

5 thick slices ginger, unpeeled 

 

For the rice:

2 garlic cloves, chopped

2 thick slices ginger, unpeeled

2½ cups jasmine rice

2 pandan leaves (optional),  knotted

1 tbsp light soya sauce

½ tsp salt

 

Read Also: RECIPES: 10 must-have chicken dishes every family would love

 

For the chilli sauce: 

6 red chilli padi

2 tbsp grated ginger 

2 garlic cloves, peeled

1 tsp sugar

¼ tsp salt

1 tsp lemon juice

1 tsp spring onion oil* 

1 tsp ginger oil

 

Read Also: RECIPE: Make Japanese fried chicken karaage in 4 easy steps

 

For the ginger sauce: 

 

2 tbsp grated ginger
½ tsp grated garlic
½ tsp sea salt flakes

3 tbsp peanut oil

 

For the bean sprout salad: 

1 tbsp sesame oil

2 tbsp light soya sauce

400g bean sprouts, blanched

 

DIRECTIONS

Prepare the chicken:

1 Trim any visible fat from the chicken and roughly chop it up.

2 In a small pan, cook the fat over very low heat for 60min until the fat releases oil. Remove the crispy bits and keep to use in fried noodles and rice. Set aside the oil to cool.

3 Place the chicken in a large pot and cover with water. Bring the water to below a simmer. 

4 Cook for 20min, cover the pot and turn off the heat. Leave for 30min, remove the chicken and set aside. Reserve the poaching stock.   

5 Brush the chicken skin with sesame oil and cling-wrap the chicken. It should be lightly cooked and pink near the bones. The skin should be gelatinous.

 

Read Also: RECIPE: How to make nasi lemak with fragrant coconut rice

 

Make the rice:

1 In a large pan over medium heat, heat 1 tbsp of the oil from the chicken fat. Add the garlic and ginger, and stir-fry until fragrant. 

2 Add the rice and cook until the grains are well coated with the garlic and ginger, and turn opaque.

3 Place this mix in a rice cooker. Add 1.25 litres of the poaching stock, pandan leaves, soya sauce and salt. Cook until fluffy. 

 

Read Also: RECIPE: How to fry tonkatsu – Japanese pork cutlet – in just 15 minutes

 

Make the chilli sauce:

1 Pound or blend the chillies, ginger, garlic, sugar and salt into a paste. Mix in 1-2 tsp of hot poaching stock, plus the lemon juice and spring onion and ginger oils. Set aside.

 

Make the ginger sauce: 

1 Mix all the ingredients for the ginger sauce. 

 

Make the bean sprout salad: 

1 Mix the sesame oil and soya sauce with 60ml of the chicken stock. Toss with the bean sprouts.

 

To serve, cut up the chicken, set  it on a bed of bean sprouts and pour the dressing over it. Serve  with the rice, broth, and chilli and ginger sauces. 

 

*Available in the condiments aisle of major supermarkets.

 

Coordination Melissa Chang Photography Frencheschar Lim Art Direction & Styling Diane Ng