After Dalgona coffee and banana bread, try recipes from Singapore's social set

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Afterwards Dalgona java and banana bread, endeavour recipes from Singapore's social set

From nasi goreng to slow-cooked egg with truffled potato, the little red dot'southward about prominent hosts and hostesses share their favourite stay-at-home recipes.

Homemaker Fanty Soenardy likes to pair her sayur lodeh with xanthous rice, ayam Kalasan (Javanese fried chicken), tofu and tempeh. (Photo: Fanty Soenardy)

17 May 2022 06:30AM (Updated: 09 Jul 2022 07:23AM)

(Photograph: Astrie Sunindar-Ratner)

"I like to cook nasi goreng with my kids. It is simple and easy to make only so comforting and I ever feel like a child again when I have my nasi goreng. This is a delicious, healthy and super easy recipe to brand," said Astrie Sunindar-Ratner, etiquette consultant and founder of A – The Etiquette Consultancy.

INGREDIENTS

2 to 3 tsp oil
3 medium eggs (2 to mix with the rice and the other 1 to be fried until crispy on the edges and then added on pinnacle of the rice when serving)
one/2 onion, finely diced
ii cloves of garlic, crushed
i red chilli, chopped (optional)
2 spring onions, chopped
200g chinese cabbage (or you can add peppers, baby corn, frozen peas or craven sausage)
1 tbsp fish sauce (optional)
1 tbsp soy sauce
two cups cooked long grain rice or brown rice

PREPARATION

1. Heat the oil in a wok and stir-fry the onion, garlic, cabbage and whatsoever other ingredients yous might be using.
2. Add 2 lightly whisked eggs and jump onions and stir until the egg is half-cooked.
3. Mix in the rice, pour in soy sauce and fish sauce (optional) and stir-fry vigorously.
4. Fry an egg separately until it is crispy on the edges.
5. To serve, plate the rice on top of large lettuce leaves, garnish with fresh coriander and chilli (optional) and place the fried egg on top of the rice.

(Photo: Astrie Sunindar-Ratner)

FANTY SOENARDY'Due south SAYUR LODEH

(Photo: Fanty Soenardy)

"I like this dish considering information technology is like shooting fish in a barrel to fix and is salubrious. Information technology can be eaten as a side dish or as a main with lontong rice," said Fanty Soenardy, a homemaker.

INGREDIENTS

iii-4 chayotes
1 tbsp dried shrimp
200g large scarlet chillies
1 tbsp oil
x shallots, finely chopped
one thumb's length lengkuas (galangal)
2 stalks of serai (lemongrass), scored
1l coconut milk, freshly squeezed or in a packet

PREPARATION

1. Boil chillies until they are cooked and blend them into a paste.
2. Heat oil in a wok. Add chilli paste, dried shrimp, shallots and chayote to wok and stir-fry until cooked.
3. In a pot, add serai and lengkuas to the coconut milk and bring mixture to a boil. Add together the ingredients from pace 2 to the humid mixture.
4. Season to gustatory modality.
5. Serve as a chief with lontong rice or as a side dish to a meal. It pairs peculiarly well with xanthous rice and ayam Kalasan (Javanese fried chicken) with tofu and tempeh.

(Photo: Fanty Soenardy)

IROSHINI AND KEVIN CHUA'Southward Irksome-COOKED EGG WITH TRUFFLED POTATO

(Photo: Charu Shah)

"This is one of our favourites because Kevin and I created this recipe together and it is a business firm favourite with our dinner guests. Almost always, our friends will request that we set up this when they bring together u.s. for dinner at our domicile," said Drs Iroshini and Kevin Chua, co-founders of Dr Kevin Chua Medical & Aesthetics, which is currently partnering the Singapore regime equally a Public Health Preparedness Clinic (PHPC) and is providing essential medical services.

INGREDIENTS

8 eggs
500g Russet Potatoes
600ml thick double cream
2 tbsp white truffle oil
five tbsp extra virgin olive oil (optional: chili-infused olive oil for extra bite)

PREPARATION

1. Set the sous-vide machine to 62 degrees Celsius and melt the eggs for 60 minutes on constant heat.
2. Meanwhile, boil potatoes for 30 minutes on medium heat, then peel and mash.
3. Alloy the creamed mix with an electric mixer until a smooth consistency is achieved.
4. Add the truffle oil and olive oil, then blend together. Flavour to taste
5. Scoop about iv-5 tbsp of the potato mixture into a martini glass
6. Accept out eggs from the sous-vide car and intermission open up whilst still warm on top of the potato mixture.
7. Serve immediately.

(Photograph: Iroshini and Kevin Chua)

JEAN YIP'Southward CHAR SIEW RICE

(Photo: Jean Yip and Mervin Wee)

"This is my favourite 1-dish meal as it reminds me of my childhood days and is the simply dish that satisfies my savoury and sweet cravings," said Jean Yip, chairman of Jean Yip Group.

INGREDIENTS

1kg kurobuta pork collar
two cups rice

Marinade:

5 tbsp Hoisin sauce
2 tsp garlic (chopped or powdered)
4 tsp soy sauce
½ cup saccharide
2 tbsp Chinese wine
1 tsp five spice powder
½ tsp table salt
A dash of pepper

Glaze:

2 tbsp dark soya sauce
2 tbsp honey
2 tbsp oil

PREPARATION

1. Marinate pork for ii hours. In the meantime, cook rice separately.
2. Line a baking tray with aluminium foil, place marinated pork on the tray and cover with foil.
3. Bake in an oven at 180- to 200 degrees Celsius for xxx minutes, brushing a layer of honey over the pork every 10 minutes.
4. Remove from oven, open meridian foil and broil once again until gravy thickens.
5. Coat pork with thickened gravy.
6. On a preheated grill, grill the pork until information technology is charred (not burnt), turning it constantly for even grilling.
7. Dip into coat and return pork to grill just long enough to give the surface a shine.
8. Piece the pork and serve with rice.

(Photo: Jean Yip and Mervin Wee)

SUSAN PEH'South "BOUNTIFUL Leap" YAM Handbasket

(Photograph: Susan and Adrian Peh)

"This dish entails quite a lot of preparation but it is one of my favourite childhood dishes. This recipe has been improvised to bring back memories of this dish. I prepared this in fourth dimension for my hubby Adrian'due south birthday," said Susan Peh, senior director of Yeo-Leong & Peh LLC.

INGREDIENTS

Yam Band:

500g yam
40g wheat starch
45g boiling hot water
40g lard/shortening
one tbsp sugar
¼ tsp salt
½ tsp five spice pulverization
½ tsp ground white pepper
Cooking oil for deep frying

Chicken marinade (prepare, cover with plastic wrap and air-condition overnight):

300g boneless chicken meat, diced
one tsp tapioca starch
1 tbsp egg white
½ tsp sesame oil
i tbsp oyster sauce
Dash of pepper

Prawn marinade (gear up, embrace with plastic wrap and air-condition overnight):

viii pieces prawn, shelled, deveined and slit lengthwise
1 tsp tapioca starch
i tbsp egg white
Dash of white pepper

Stir-fried mixed vegetables* :

4 tbsp fried shallot oil (in total)
ii tbs minced garlic
2 tbs pino nuts
2 tbs cashew nuts
½ big seeded chilli, sliced
5 slices of carrots (use bloom/butterfly-shaped cutters if you prefer)
3 Chinese black mushrooms soaked until soft and cutting into halves
3 slices lotus roots halved
½ scarlet capsicum, cubed
½ light-green capsicum, cubed
½ Chinese pear, cubed
iv pieces baby corn, sliced thickly
2 sprigs spring onions, sliced
3 snowfall peas, halved
8 Gingko nuts

*The ingredients are meant to overflow from the yam handbasket, then you may cutting down on the above quantities if you do not wish to have too much.

Gravy:

1 cup craven stock
two tbsp Shaoxing wine (Chinese cooking wine)
ii tbsp oyster sauce to taste
1 tsp sesame oil
one tbsp potato starch (mixed with 1 tbsp h2o)
Few dashes of pepper to taste
½ tbsp fish sauce to taste

Garnish:

3 sprigs coriander
1 small bundle of rice vermicelli (cut into smaller parts of approximately iii inches)
6 fresh lettuce leaves
6 cucumber slices
Blue pea flowers
2 blood-red tomatoes

PREPARATION

Yam ring:

1. Pare yam and cut into cubes. Steam yam cubes for about thirty minutes until soft.
2. Mix wheat starch with hot water to form a paste.
3. Brew yam with white potato masher until a thick paste is formed. Combine mashed yam, wheat starch paste, carbohydrate, salt, lard and five spice pulverization.
4. Mix well until a soft, not-mucilaginous dough is formed. Add a bit more wheat starch if your dough is still viscous.
5. Sprinkle clean tabletop with a little wheat starch. Transfer dough to the table top and gently knead to form a rectangular strip of at least ½ inch thick. Bring together the two ends of the strip to grade a nice ring.
6. Freeze the yam band between xxx minutes to an hr to firm it up then that it volition not break upon deep-frying.
7. In one case the yam ring is very firm later freezing, fill wok with a generous corporeality of cooking oil. Heat oil over medium fire until oil is very hot. Amount of oil used has to be enough to fully encompass the yam band. Apply a wooden chopstick to examination if oil is ready by submerging information technology into the oil. When bubbles form around the chopstick, the oil is ready.
8. Carefully place the yam ring into a round stainless steel deep-fryer basket. Slowly lower the handbasket into the hot oil and fully submerge it. Deep-fry the yam ring continuously until gilded brown over medium fire. Once set up, carefully lift the deep fryer basket and bleed it on paper towels. Set aside.
9. Separately, lower the rice vermicelli to deep-fry for about a minute. Rice vermicelli volition very chop-chop aggrandize into curly crisps. Scoop upward and bleed on paper towels. Gear up aside to garnish.

Filling:

1. In a clean wok without oil, toast pino nuts over depression fire for less than a minute or until they plow low-cal brown. Pine nuts burn very easily, so be vigilant. Remove and set aside.
2. Add together ane tbsp fried shallot oil in wok. Fry cashew nuts until they plow light chocolate-brown. Remove and prepare aside.
3. Estrus i tbsp fried shallot oil in wok. Add marinated prawns and fry until they turn pink. Remove and set bated.
4. Heat 2 tbsp fried shallot oil in wok. Add marinated craven and stir-fry until meat turns opaque. Remove and set up aside.
5. Estrus 1 tbsp of cooking oil and stir-fry garlic until fragrant. Add in carrots, lotus roots and the other vegetables. Stir-fry speedily to cook even so retain some crunchiness of the vegetables.
6. Add in the chicken pieces and prawns to vegetables. Add gravy mix. Stir lightly and mix well.

PLATE AND SERVE Set a round plate lined with lettuce leaves and crispy rice vermicelli. Place the yam basket on tiptop of the lined plate. Scoop stir-fried chicken, prawns and vegetables into the yam basket. Place any remnants in a separate basin to add together to the yam ring if necessary. Garnish equally desired and serve immediately. (Photo: Susan and Adrian Peh) READ> A chef's journey from rural orphanage to head of a high-finish hotel restaurant

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Source: https://cnalifestyle.channelnewsasia.com/experiences/recipes-from-singapore-society-251206

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