Download Authentic Recipes from Singapore: 63 Simple and Delicious by David Wong, Luca Invernizzi Tettoni, Djoko Wibisono PDF

By David Wong, Luca Invernizzi Tettoni, Djoko Wibisono

This quantity offers a move element of either conventional recipes akin to Chili Crab, Hokkien Fried Noodles, and Murtabek and modern recipes together with Tea-smoked Seabass and Stingray in Banana Leaf.

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Read or Download Authentic Recipes from Singapore: 63 Simple and Delicious Recipes from the Tropical Island City-State PDF

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Authentic Recipes from Singapore: 63 Simple and Delicious Recipes from the Tropical Island City-State

This quantity offers a go component to either conventional recipes comparable to Chili Crab, Hokkien Fried Noodles, and Murtabek and modern recipes together with Tea-smoked Seabass and Stingray in Banana Leaf.

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2 Prepare the Sauce by grind1ng the dned prawns, candlenuts, shallots, garlic and be/achan in a blender, add1ng a little oil if necessary to keep the blades turning Heat the 01l1n a wok over med1um heat and and gently stirfry the ground paste for 5 m1nutes Add the peanuts, black bean paste and sugar, and stir-fry for another m1nute Add the reserved prawn stock, tamarind JUICe. lemongrass and soy sauce, and bnng to a boil. Reduce the heal and s1mmer gently, uncovered. for 5 m1nutes . Season Wlth salt and pepper Remove from the heat and keep warm 3 Heat the oil1n a wok and st1r-fry 3 tablespoons of the reserved chilli paste lor 1 m1nute Then add the noodles and cont1nue to stir-fry JUSt long enough to coal w1th the paste so they take on a red colour, about 1 m1nute.

In the meantrme, soak the skewers rn cold water to prevent them from burnrng dunng gnlling. 3 Thread 3 pork cubes onto each bamboo skewer untrl all the meat and skewers are used up. Then brush wrth a little oil and cook over hot charcoal or under a broiler, turning from time to time and brushing with more oil, until the meat is browned evenly on the outsrde and well cooked on the insrde, about 5 to 7 mrnutes Serve with a bowl of the Pineapple Salay Sauce and, if desired, chunks of fresh pineapple, cucumber and raw onrons or shallots on the srde.

Substitute 1J2 cup (6 heaping tablespoons) crunchy peanut butter for the crushed peanuts. Add the peanut butter to the sauce in step 2 and mix thoroughly, then remove from the heat. Satay Sauce can be made in large quantities and kept in the the refrigerator for 2-3 weeks or frozen for 3 months. Makes 1 cup Preparat1on time 25 mins Cook1ng t1me: 10 mins 1 Grind the candlenuts, lemongrass, chillies, shallots and garlic 1n a mortar or blender, adding a little oil if necessary to keep the blades turning.

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