This sensational Singaporean feast is simply the factor to mark Lunar New 12 months. Chances are you’ll be impressed to rustle up curry puffs and cocktails, pandan chiffon cake and bubble tea, a wonderful gado gado – or all of the recipes in our tantalising Singapore fling, initially created for the Might 2015 situation of Wallpaper*. Blissful Lunar New 12 months!
Curry puffs
(Picture credit score: press)
Makes 24
Components
2 tbs vegetable oil
2 onions, diced
thumb-sized piece of ginger, peeled and finely chopped
3 massive cloves garlic, peeled and finely chopped
500g minced beef
4 tbs curry powder
250g waxy potatoes, peeled and lower into 1cm cubes
100g frozen peas
2 tsp salt
400ml coconut milk
juice of 1/2 lemon
500g blocks of puff pastry
Instructions
Warmth the oil in a big, heavy pan over medium warmth and add the onion, ginger and garlic, stirring sometimes till gentle and golden.
Add the meat and stir till brown.
Sprinkle within the curry powder and stir fry for a couple of minutes, then add the potatoes and peas and fry for an additional minute or so.
Add the salt, coconut milk and lemon juice.
Cut back to a simmer and prepare dinner for half-hour till the potatoes are cooked and the combination is thick and glistening, with no liquid left.
Enable to chill.
Preheat the oven to 200°C.
Break up every block of pastry into 12 items.
Flatten every with the palm of your hand, then roll out thinly on a evenly floured floor to a diameter of about 10cm.
Place a tablespoon of filling within the centre and brush the sides of the pastry with a bit water.
Fold in half and crimp the sides collectively to seal.
Prepare on a baking sheet, spaced 3cm aside, and place within the oven for 15-20 minutes, or till puffed and golden.
Eat at room temperature.
Singapore chilli prawns
(Picture credit score: press)
Serves 4-6
Components
1kg uncooked king prawns within the shell
3 tbs tomato ketchup
3 tbs Shaoxing wine
3 tbs chilli sauce
2 tsp chilli oil
80ml water
2 tbs corn oil
3cm piece recent ginger, finely chopped
4 massive spring onions, sliced into rounds
2 recent purple chillies, finely chopped
2 eggs, evenly overwhelmed
Instructions
Peel the prawns, leaving the tail on.
With a pointy knife, slice down the again of every prawn, eradicating the gut however not slicing during the prawn.
Combine collectively the ketchup, wine, chilli sauce, chilli oil, and water, and set this combination apart.
Warmth a wok, or a large deep pan, over a really excessive warmth.
Add the corn oil after which, when very popular, add the ginger, garlic, onion and chillies, and stir fry for 30 seconds.
Add the ready prawns and stir fry for two minutes, then add the reserved sauce components and proceed to stir fry for an additional 2 minutes.
Pour within the overwhelmed egg and stir nicely till the egg is cooked and the prawns nicely coated with the sauce.
Serve with sliced baguette.
Fishball noodle soup
(Picture credit score: press)
Serves 4
Components
For the fishballs
500g white fish fillets, akin to cod or haddock, skinless and boneless
2 tsp of cornflour stirred into 50ml chilly water
1/2 tsp salt
1/2 tsp floor white pepper
For the soup
150g glass (mung bean) noodles
1 litre hen or fish inventory, or use inventory dice
3 cm recent ginger, peeled and sliced
2 tbs gentle soy sauce
1 tbs sesame oil
2 medium pak choi, chopped into massive items
3 spring onions, trimmed and sliced
1 purple chilli, thinly sliced
Instructions
Place all of the components for the fishballs in a meals processor and mix to a really positive paste.
Switch to a bowl and place within the fridge to agency up for 1 hour.
Put the glass noodles in a bowl, cowl with boiling water, and go away for 10 minutes to melt. Drain and put aside.
Form the fishball combination into bite-sized balls together with your palms.
Pour the inventory into a big pot over medium warmth, then add the ginger and convey to a boil.
Drop within the fishballs, carry again to the boil, then flip down the warmth and simmer for five minutes.
Add the soy sauce, sesame oil and pan choi to the pot and simmer for an additional 2 minutes.
Divide the noodles between 4 bowls.
Add fishballs to every, adopted by the recent soup.
Serve with sliced spring onions and chillies.
Bubble tea
(Picture credit score: press)
Serves 4
Components
125g tapioca pearls
150g sugar
black tea
milk
Instructions
Pour roughly 8 cups of water right into a pan and convey to a boil.
Add the tapioca pearls and stir till they float to the floor.
Cut back the warmth and simmer for quarter-hour, then flip off the warmth, cowl, and relaxation for an additional quarter-hour.
In a separate pan, carry 200ml water to the boil, add the sugar and stir till dissolved, then take off the warmth and put aside.
Drain the pearls and rinse them below chilly working water.
Stir them into the syrup. They might be saved like this for a number of hours.
Brew a pot of robust black tea for 4.
Pour right into a jug and permit to chill.
Add milk to style.
To serve, fill three-quarters of a big glass with tea and stir in a scoop of the tapioca pearls and syrup.
Serve with an extra-thick bubble tea straw.
Hainanese hen rice
(Picture credit score: press)
Serves 6
Components
1.5-2kg free-range hen
salt
5cm recent ginger, sliced
2 spring onions, sliced
1 tbs sesame oil
2 cups lengthy grain rice
4cm piece of recent ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 pandan leaf, tied in a knot
For the chilli sauce
6 purple finger-size chillies, chopped
2 cloves of garlic, peeled
4cm piece of recent ginger, peeled and chopped
1 tsp sugar
1 tbs salt
juice of 1 lime
Instructions
Clear the hen; take away and reserve the surplus fats.
Season with salt, and stuff with ginger and onion.
Place in a big pot, cowl with water, carry to a boil and simmer for half-hour.
Then raise it out of the pot, rub with sesame oil, and funky to room temperature.
Pressure and reserve the inventory.
Wash the rice completely and drain.
Place the reserved fats in a lidded pan and warmth over a low flame.
Add the ginger and garlic and prepare dinner for a few minutes.
Add the rice and stir fry for 2-3 minutes.
Add three cups of inventory and the pandan leaf, carry to a boil, then flip the warmth down and prepare dinner, coated, for 12 minutes.
Flip off the warmth and go away to take a seat with the lid on.
For the chilli sauce, mix all of the components in a meals processor with two tablespoons of inventory.
To serve, slice the hen and serve with rice, chilli sauce and remaining inventory ladled into small bowls.
Pandan chiffon cake
(Picture credit score: press)
Serves 10-12
Components
12 pandan leaves
6 eggs, separated,
plus 3 egg whites
250g caster sugar
50ml vegetable oil
170ml coconut milk
225g plain flour
1 tsp baking powder
1/4 tsp salt
1 tsp cream of tartar
Instructions
Warmth the oven to 160C.
Use scissors to snip the leaves into brief lengths, then place in a meals processor with 200ml water and mix to a pulp.
Pressure the pulp by a positive sieve into a big bowl, urgent out each drop of liquid.
Add the egg yolks, half the sugar, the oil and the coconut milk, and whisk collectively till easy.
Beat within the flour, baking powder and salt.
In a clear, grease-free bowl, whisk the egg whites till simply holding gentle peaks.
Add the remainder of the sugar and the cream of tartar, then whisk to a stiff, shiny meringue.
Fold a 3rd of the meringue into the cake batter with a view to loosen it after which fastidiously fold into the remainder.
Pour the combination into an ungreased, loose-bottomed, 24cm chiffon cake tin and bake for 40-50 minutes till very nicely risen and an inserted skewer comes out clear.
Invert the cake tin onto a wire tray and permit the cake to chill fully, the wrong way up, with out loosening the cake from the tin.
Launch the cake by working a thin-bladed knife across the tin.
Beef rendang
(Picture credit score: press)
Serves 8
Components
6 kaffir lime leaves
3 tbs vegetable oil
1.5kg braising beef, lower into 5cm cubes
400ml coconut milk
200ml water
1 tbs gentle brown sugar
2 1/2 tsp salt
juice of 1 lime
For the rempah (curry paste)
9 massive recent chillies, sliced
4 stalks recent lemongrass, tough outer leaves eliminated, white a part of stalk sliced
6 Brazil or macadamia nuts
5cm piece of ginger, peeled and sliced
5cm piece of galangal, peeled and sliced
10 shallots, or 2 purple onions, peeled and chopped
7 cloves of garlic, peeled and chopped
3 tbs vegetable oil
1 tbs floor coriander
Instructions
Mix all of the rempah components to a positive paste within the meals processor.
Take away the ribs from the lime leaves and roll the items up tightly collectively like a cigar.
Slice them, with a really sharp knife, into very skinny slivers. Put aside.
Warmth the vegetable oil in a heavy, massive pot and fry the rempah for five minutes till aromatic.
Add the meat cubes and stir fry for a couple of extra minutes to brown and coat the items, then add the remaining components, together with the sliced lime leaves.
Simmer, with out masking the pot, for two to 2 1/2 hours, or till the meat could be very tender and the sauce very thick.
If the sauce appears too liquid, flip up the warmth and cut back it down.
Serve with steamed white rice.
Sago gula melaka
(Picture credit score: press)
Serves 6
Components
150g sago pearls
1 pandan leaf, tied in a knot
2 tbs caster sugar
100g palm sugar (gula melaka)
1/4 teaspoon salt
250ml thick coconut milk
Instructions
Pour the sago right into a bowl and soak in chilly water for quarter-hour, then rinse and drain nicely.
Convey 1.5 litres of water to boil in a big pan, then add the sago and pandan leaf, stirring continuously to forestall lumps.
Simmer for 10 minutes till the sago is nearly absolutely translucent, with simply the barest white flecks within the centre.
Flip off the warmth and permit to face for 10 minutes, then pour into a big bowl of chilly water and stir for 30 seconds, discarding the pandan leaf.
Drain, then scoop the sago right into a bowl and stir within the sugar and salt.
Rinse six particular person cups (espresso or Chinese language tea cups are good), however don’t dry them.
Spoon the sago into the cups and permit to set within the fridge.
Shave the palm sugar right into a small pan containing two tablespoons of water and place over a medium warmth.
Stir till the sugar has fully dissolved, then permit to chill.
To serve, unmould the sago puddings into dessert bowls and pour a bit coconut milk and syrup over every.
Place the remainder of the coconut milk and syrup in small jugs for further serving.
Gado gado
(Indonesian salad with peanut sauce)
(Picture credit score: press)
Serves 4-6
Components
150g peanuts
1 tbs tamarind paste
50g palm sugar (gula melaka)
2 recent purple chillies, roughly chopped
I clove garlic, peeled
3 tbs nam pla fish sauce
juice of 1 lime
250g lengthy beans, trimmed, lower into 5cm lengths, and blanched for two minutes
6 small potatoes, cooked, peeled and quartered
1/2 massive cucumber, seeds eliminated and lower into batons
massive handful of beansprouts
1/2 Chinese language cabbage, shredded
3 hard-boiled eggs, peeled and halved
Instructions
Roast the peanuts within the oven or in a dry frying pan for five minutes till aromatic and golden.
Put aside to chill.
Place the tamarind paste, palm sugar, chillies, garlic, and peanuts in a meals processor and grind to a paste. Take away to a big bowl and stir within the nam pla, lime juice and 120ml of water.
Add the ready greens and toss nicely collectively.
Add half a boiled egg to every serving.
Supply: Wallpaper
