1 knob blue ginger
2 stalks lemongrass, outer leaves and root removed, and remaining stalk sliced
1 kaffir lime leaf
3 chilli padi
1 tbsp fish sauce
2 tbsp lime juice
1 tsp salt
50 squid, cut into rings
50 straw mushrooms
1/3 cup evaporated milk
3 dried chillies
Coriander, to garnish
For the stock
1 tbsp vegetable oil
4 tbsp Mae Pranom tom yam paste*
*Available at Yen Investment Thai Supermarket, #02-64 Golden Mile Complex
1 Remove and set aside the prawn heads and shells. Devein the prawns and set aside.
2 To make the stock, heat the oil in a pan. Add the prawn heads and shells, and stir-fry over medium heat for 10min.
3 Add 1 cup of water and the tom yam paste. Cook for 5min. Add the remaining water and simmer for another 15min. Strain.
4 Add the blue ginger, lemongrass, kaffir lime leaf and chilli padi to the stock. Bring it to a boil over medium heat.
5 Add the fish sauce, lime juice, salt, prawns, squid and straw mushrooms, and cook for 1min.
6 Mix in the evaporated milk. Top with the dried chillies and coriander.
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3 tbsp cooking oil
5 cloves garlic, minced
100g ginger, thinly sliced
300g minced pork
White pepper, to taste
2 tsp light soya sauce
1 cup jasmine rice, rinsed
3 cups water
For the stock:
450g pork bones
2 litres water
50g coriander roots
A pinch of salt
A dash of white pepper
3 tsp Thai fish sauce
Light soya sauce, to taste
Coriander leaves, to garnish
1 Heat the cooking oil. Fry 1/5 of both the garlic and ginger over medium heat until brown and crisp. Remove the garlic, ginger and oil from the heat and set aside.
2 Season the pork with the pepper, soya sauce and the remaining garlic. Set aside.
3 Bring the rice and water to the boil in a pot. Cover the pot partially and simmer over low heat for 15min, stirring occasionally.
4 In a separate pot, bring the stock ingredients to the boil. Reduce the heat and simmer for 40min, skimming the surface regularly to remove the scum.
5 To make the pork balls, scoop teaspoonfuls of the pork mixture into the stock. Bring it to the boil before lowering the heat and simmering for 10min. Season with the fish sauce and a dash of light soya sauce.
6 Add the pork balls and the stock to the porridge, then stir in the remaining ginger.
7 Top with the fried garlic-ginger oil and coriander leaves. Add pepper to taste.
Read more: 5 simple and comforting porridge recipes to cook for your family
180g Thai rice noodles
2 tbsp finely diced firm tofu
8 medium-sized prawns
1 tbsp chopped shallots
1 tbsp chopped preserved radish
1 tsp dried shrimp
4 stalks Chinese chives, cut into 4cm pieces
1 tbsp crushed peanuts
For The Sauce
60g Thai palm sugar
2 tbsp Thai fi sh sauce
3 tbsp tamarind juice
1 Soak the rice noodles in room temperature water until soft.
2 Mix the ingredients for the sauce in a small pan over medium heat, until dissolved. Set aside to cool.
3 Fry the tofu and prawns over medium heat until half-cooked. Set aside.
4 Fry the shallots and preserved radish for around 1min; add the tofu and prawns.
5 Crack the eggs into the pan, and stir-fry together until the eggs are nearly cooked. Add the rice noodles.
6 Stir-fry till noodles are soft. Add the sauce and continue to fry until the noodles and sauce are thoroughly mixed.
7 Mix in the beansprouts, dried shrimp and chives, and stir-fry until the beansprouts are cooked.
8 Garnish with lime and crushed peanuts. Add more raw bean sprouts and chives if desired.
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250g white or black glutinous rice, soaked for 4 hours and drained
2 stalks pandan leaves
½ cup coconut cream
1 cup mango cubes
For the sticky rice sauce
250ml coconut milk
1 tsp salt
1 Spread the glutinous rice evenly over a muslin cloth. Place the pandan leaves on it. Steam it in a steamer for 30min.
2 To make the sticky rice sauce, cook the coconut milk, sugar and salt in a pot over low heat until the sugar dissolves, stirring constantly.
3 Once the sugar dissolves, bring the mixture to a boil without stirring. Once it bubbles, remove it from heat. Set aside to cool.
4 Transfer the steamed coconut rice into a pot and pour in the sticky rice sauce. Cover and let it rest for 15min.
5 Top each sticky rice serving with 1 tbsp of coconut cream and serve with the mango cubes.
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2 tbsp vegetable oil
2 tsp chopped garlic
1 tsp chopped chilli padi (optional)
200g diced chicken
2 tbsp Thai basil leaves
3 tbsp oyster sauce
1 tsp fish sauce
2 tsp black soya sauce
1 tsp sugar
3 bowls cooked rice
1 Heat the oil in a wok. Over low heat, fry the garlic and chilli padi until fragrant.
2 Over medium heat, add the chicken and stir-fry for 5min.
3 Add the basil leaves, oyster sauce, fish sauce, black soya sauce and sugar and stir-fry for 10 seconds. Add the cooked rice and stir-fry for 3min over high heat.
Read more: Recipe: Make this green curry from Nara Thai Restaurant
For the marinade:
10 cloves garlic, minced
1 stalk lemongrass, trimmed and cut into small pieces
100g coriander roots
1 tbsp pepper
2 tbsp fi sh sauce
2 tbsp red curry paste*
150ml coconut milk
2 tbsp palm sugar
3 tbsp fresh lime juice
4 chicken legs, deboned
1 Blend the garlic, lemongrass, coriander roots and pepper into a chunky paste. Transfer to a large bowl.
2 Add the remaining ingredients for the marinade and mix well. Coat the chicken evenly with the marinade. Cover and chill for at least 2 hours.
3 Drain the chicken and set aside the marinade.
4 Place the chicken in a hot frying pan with the skin side down. Cook for 15min over low heat.
5 Brush the chicken with the marinade, and cook it for another 15min on the other side.
*Available from the condiments section of major supermarkets.
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A bunch of coriander, with leaves, stems and roots
¼ cup canola oil
3 tbsp chopped garlic
8 cups water
1 beef stock cube
2 tbsp Bovril
2 tbsp fi sh sauce
1 tbsp light soya sauce
2 spring onions, chopped
150g rice noodle sticks, soaked for at least 8 min
120g shabu shabu beef
A bunch of chye sim or any leafy vegetable
Chopped red chillies
1 Separate the roots from the stems and leaves of the coriander. Finely chop the stems and leaves, and set aside.
2 In a frying pan, heat the oil and fry the garlic till golden. Set aside.
3 Place the water, coriander roots and beef stock cube in a saucepan and bring to a boil. Add the Bovril, fi sh sauce, light soya sauce, spring onions, and coriander stems and leaves.
4 Add 1 tbsp of fried garlic to the soup.
5 Add the noodles, shabu shabu beef and chye sim. Cook for 2 min.
6 To serve, divide into portions and top with 1 tsp of fried garlic each, and garnish with fried shallots, spring onions and red chillies.
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1 pack Sun Kee bean vermicelli
10 pieces Rich Seas Flower Cut
Frozen Squid, thawed
12 pieces IQF Shrimp Meat Peeled Tail Off, thawed
For the dressing:
180ml Knife Thai Fish Sauce
115ml Top Gourmet Fresh Seedless Lemon Juice
3 tsp sugar
3 red chillies, sliced
4 stalks spring onion, chopped
4 tbsp Moon Star Brand 100%
Coriander leaves, to garnish
*All ingredients are available at Fairprice.
1 Cook the vermicelli, squid and shrimp in a pot of boiling water for 3min. Use a slotted spoon to transfer the ingredients to a large bowl of iced water.
2 Combine all the ingredients for the dressing, and stir to dissolve the sugar.
3 Drain the noodles and seafood, and place in a bowl. Sprinkle the ground peanuts over and garnish with coriander leaves.
4 Serve the dressing on the side or drizzle over the salad.
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