A Friendly Treat For Best Friend

A Friendly Treat of Singapore Recipe and Party Menu:

As everyone knows I was brought up in Singapore. It's neither as big as India or USA. Just a small dot on the world map. Everything could be found easily. After marriage I hubby got job in USA and before coming here I was in India with my kids for sometime. I'm always surrounded with fun and people. When I first came here in 5 Oct 2007 I was feeling very lonely and we had a terrible time on flight as my daughter got fever. My luck got worst when Owasso was hit by ice storm after 25yrs . We had no electricity for 10 days and have to stay with my hubby's friend in Weatherford Texas. Then I got to know all my hubby's college friend and had gathering to have the feeling of home but we were the only Tamil speaking family. When I go for any functions or gatherings I had a very difficult time expressing myself to others and some cannot understand me. Wait that doesn't mean I cannot speak English ok :)We can feel homely when we can communicated with others in our mother tongue rite..that's when one of my friend told me about orkut. I made many friend but was more closer to Vedha and Dana from Dallas as well as Padam from Houston.We talk with each other very often.Some how I got very close with Dana and soon she become a very good friend of me-like a family. Before moving to Dallas whenever we make trips to Dallas I will definitely visit her. We share cooking secrets and many things. I'm delegating the following recipes of Singapore for her and her family which happens to be my favorites. I really miss Singapore food. We can a small lunch and wanted share with you all. This menu could useful if you are planning to have a party or even on special occasions like birthdays,baby shower ect.

The Menu Card:
Mutton Dhalcha
Sambal Chicken
Thai Green Chicken Curry
Chicken Rice
Grilled Buffalo Wings
Stir-Fry Baby Pak Choi
Quail Egg Fry
Egg Tofu With Oyster Mushroom

Well if your preparing to throw a party using my favourite recipes of Singapore, I would suggest that you could also prepare the following dishes to making your party rocking...for those who don't eat non-veg.

The Menu Card for Vegetarian:
Chapatis
Chinese Veg Fried Rice
Aloo Matter
Pepper Paneer
Fried Mixed Vegetable Noddles
Samaos
Apple Crunch

Mutton Dhalcha

Ingredients:
For the paste:
5 shallots
a small ginger
5 garlic cloves
1 tomato chopped
handful of coriander and mint leaves
1/2tsp turmeric powder
1tsp chilli powder
1/4 cup fresh curd beaten well
1tsp salt
1/4 cup tamarind juice
1/2tsp fennel seeds
1tbsp tomato paste

Grind all the ingredients into a fine paste and marinate the cubed mutton pieces for about 2hours.

1/2 lb cube mutton
1 cup toor dhal socked in hot water for 30 minutes
1 red onion chopped
1 tomato chopped
1/2 cup chopped carrots
1/2 cup cube potatoes
1/2 cup chopped drumsticks
1/2tsp peppercorn
2 stick cinnamon
5 cloves
3 cardamoms
2 bay leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
sprig of curry leaves
1tbsp sambar powder

Preparation Methods:

Pressure cook the marinated mutton cubes with the soaked toor dhal mixture for about 5 whistle and keep aside. Heat a heavy bottomed wok with 2tbsp oil and sputter all the whole spices and curry leaves. Then add the chopped onions and tomatoes-saute them until the onions are browned. Add all the chopped vegetable and cook till they are half done. Finally add the mutton mixture and sambar powder. Cover the wok with a lid and let the mixture come to a boil or until all the vegetables a fully cooked. Adjust the level of salt and spices. Add more chilli powder if needed. Transfer to a large serving bowl garnished with chopped coriander and mint leaves.

Chicken Sambal

Ingredients:
For the Sambal Paste:
1 chopped onions
2 chopped tomatoes
1 red bell pepper
10 dried chillies (soaked in hot water for 1hr)
2tbsp crushed chillie flasks
5 garlic cloves
A small ginger
1tsp sugar
1tbsp tomato paste
1tsp shrimp paste (optional)
1tsp grounded anchovy (fry dried anchovy in 2tbsp oil and grind it)
3tbsp lime juice

Coat a frying pan with 2tbsp oil and roast all the above mention ingredient and grind to a smooth paste once cooled-keep aside.

Marinate for the Chicken:
1 whole chopped chicken
1tbsp chillie powder
1tsp garam masala
1tsp salt
½ tsp turmeric powder
2tbsp curd
1tbsp lime juice

Marinate the chicken cube with all the ingredients in large bowl for 1 hour or so.

1 cup finely chopped onions
1 cup finely chopped tomatoes
1tsp mustard seeds
1tbsp chilli flakes

Preparation Method:

In another wok add 3tbsp oil and add mustard seeds. Once the seed starts to crack add the chopped onions and tomatoes. Sauté them till they become tender and pour the sambal paste and bring to a boil. Once the paste starts to boil add the marinated chicken pieces and cover with lid. Let the cook well in the paste for about 10 minutes or until the oil starts to separate. Remove the lid and adjust the level of salt and serve hot with steaming white rice.

Thai Green chicken Curry

Ingredients:
For the Green Curry Paste: 2tbsp oil
1 stalk lemongrass
2tbsp fish sauce or soy sauce
1tbsp coriander seeds
1tsp shrimp paste
1-3 green chillies
1 onion
3 garlic cloves
1 thumb size galangal or ginger
3-4 lime leaves (available in Asian Markets)
1/2 cup coriander leaves
1tsp dark soy sauce
1 cup coconut milk

Grind all the ingredients into a fine paste and keep aside.

1lb chopped chicken
1 onion chopped
1/2 stalk lemongrass sliced
2 lime leaves
2 green chili halved
1tbsp soy sauce
salt to taste
1 cup sweet or holy basil leaves

Preparation Methods:

Heat a heavy skillet with 2tbsp oil on medium flame. Once heated add the chopped lemongrass,green chillies, lime leaves and onions. Let the onions get browned,the add the chopped chicken with a little salt and the basil leaves. Cover with a lid and let cook for 10 minutes. Remove lid and then add the green curry paste and bring to a boil or until the chicken a fully cooked. Adjust the leave of salt and transfer to a serving bowl garnish with more basil leaves and lime leaves. An excellent side side with steaming jasmine rice.

Chicken Rice

Ingredients for the rice:
2 cups of jasmine rice
4 cups of home made chicken stock(see the recipe at under chicken)
1tbsp ginger shredded
1tbsp garlic shredded
5 cloves
1 cinnamon stick
2tbso sesame oil
Pandan leaves( properly frozen are available in Asian stores)

Preparation Method:

Wash the rice and drain well.Fry shredded ginger and garlic with oil till golden fragrant.Pour in chicken stock, add cinnamon, cloves, Pandan leaves and cook (in a rice cooker) as usual.

Ingredients for chili sauce:
fish sauce
sugar
fresh red chilies
ginger
lime
garlic
vinegar

Preparation Method:

Put fresh red chillies, garlic and ginger in mixer and grind till rather fine.Add vinegar,fish sauce,salt and sugar to taste.Squeeze lime while serving.

Buffalo Grilled Chicken Wings

Ingredients
1lb Chicken Wings
1 packet of McCormick Original Buffalo Seasoning mix
1tbsp of ginger garlic paste
1tbsp of chillie powder
1tsp of gram masala
3tbsp of hot buffalo sauce
4tbsp of lemon juice
1tsp of grounded pepper
2tbsp of olive oil
Salt to taste

Preparation Method:

In a large bowl add all the spice ingredient, mix well. Then rub the mixture evenly over the chicken.Let the chicken marinate for a least two days in the fridge. Grilled the chicken for 1 h 30 minutes at 350°C.

Stir-Fry Baby Pak Choi

Ingredients
1/2 lb Baby Pak Choi
1 medium yellow onion chopped
1tbsp minced garlic
1tbsp chillie flask
1tsp dark soy sauce
1/2tsp light soy sauce
1tbsp sesame oil
salt and pepper to taste

Preparation Methods:

Trim the bottoms of the pak choi to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the pak choi in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl and keep aside.Infuse 1tbsp of olive with crushed chille flask in a non-stick pan followed chopped onions and mince garlic. Once the onions turn brown add the pak choi with dark and light soy sauce. Once the pak choi are tender adjust the level of salt to ensure the taste is right. Remove and transfer to a platter and drizzle the sesame oil over it and sprinkle some pepper if you desire..

Quail Egg Fry

Ingredients
2 dozen boiled quail eggs
1 onion chopped
1 tomato chopped
2 garlic cloves
1/4 cup finely minced meat of ur choice
1tbsp tomato sauce
1tsp dark soy sauce
1tsp light soy sauce
2tbsp thin soy sauce
3tbsp oyster sauce
1tbsp chillie flakes
salt and pepper to taste
3tbsp sesame oil

Preparation Methods:

Heat medium wok with 2tbsp sesame oil. Once it's heat add the chillie flakes. Let it infuse the oil with flavor followed by the onions,garlic and tomato. Saute til the onions are browned then add the cooked meat and all sauce. When the sauce thicken add the boiled eggs and saute well. Adjust the level of salt and pepper if needed add some. Turn off the flame and transfer to a serving plate. Drizzle the remaining sesame oil and some chopped coriander leaves.

Quick Liver Fry: Recipe of Dana's Ingredients

Ingredients
1 lb lamb liver cubed
1/4tsp turmeric powder
1/4tsp chilli powder
1tsp pepper
1 cup hot water
1/2tsp fennel seeds
a pinch garam masala
salt to taste

Preparation Methods:

Coat a non-stick pan with 2tbsp oil and once heat add the fennel seed followed by the cubed lamb live, salt and turmeric powder. Pour in the hoot water and cover the pan with a lid for 10 minutes. Remove and add the remaining spice powder- cook till the liver become soft and tender. Adjust the level of salt.Transfer to serving bowl garnished with coriander leaves.

Egg Tofu With Oyster Mushroom

Ingredients
2 tube soft egg tofu
1 egg beaten well
1/2 cup minced chicken
1/4 cup thinly sliced oyster mushrooms
3 shallots finely chopped
2 garlic cloves minced
1tsp dark soy sauce
1tsp light soy sauce
2tbsp thin soy sauce
3tbsp oyster sauce
1 cup all purpose flour mixed with 1tbsp grounded pepper,chillie flakes and salt
chopped coriander and spring onions
salt to taste
1/4tsp sesame oil

Preparation Methods:

Cut egg tofu crosswise about 1 cm. thick and coat well with the flour mixture. Heat oil in a wok on medium heat. When oil is hot, shallow-fry each piece of egg tofu.Fry until each side is lightly brown and crisp, remove from hot oil, and drain on paper towel. When cool, arrange onto a serving plate. Drizzle the dark and light soy sauces over the tofu and pour the beaten egg mixture evenly. Then mirco-vawe on high for 3 minutes and set aside. Heat oil in a wok on medium heat. When oil is hot, add minced garlic, chop onion, and sliced green onions- fry until fragrant. When onion is cooked, add minced chicken, stir until minced chicken is getting cook, season with thin soy sauce, oyster sauce.Then add the mushroom and saute till they become tender. Add the chopped coriander leaves and add to the steamed tofu mixture. Finally drizzle the sesame oil evenly and serve hot

Chapatis
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Ingredients:
1 cup of wheat flour
1/2 cup of hot milk
1/4 cup of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water

Preparation Method:

In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the milk,curd or yogurt. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle.While on the girdle press the edges of the chapati with a paper towel . You will find that small bubbles start forming on the chapati that means it is getting cooked. Turn over and cook the other side. The chapati may puff up. Flip over cook the first side again. Serve with hot melted ghee or butter brushed over one side of the chapati.

Chinese Veg Fried Rice

Ingredients
2 cups basmatic rice
1 cup chopped green capsicum
1 cup chopped cabbage
1 cup chopped carrots
1 cup chopped green beans
1 cup chopped onions
1tbsp ginger garlic paste
2tsp grounded pepper
2tbsp soy sauce
salt to taste

Preparation Methods:

Coat a non-stick pan with 2tbsp oil and fry the rice slightly with little salt. Transfer the rice to rice cooker with 3 cups water and cook. Once the rice is ready pour it in a large bowl and let it cool.Heat a non- stick pan with 3tbsp butter. Add the chopped onion and ginger garlic paste -saute till the onions turned slightly browned.Then add all the chopped vegetables with a little salt and fry until the vegetable are tender. Then add the soy sauce and pepper powder and mix well.Once they are well co-operated,remove from flame and pour onto the rice little by little while mixing well .Garnished with chopped coriander and serve hot with any side dish..

Aloo Mattar Curry

Ingredients
3 large potatoes peeled and cubed
1/2 cup Peas
1 green capsicum chopped
1 red onion chopped
1 large tomato chopped
2 green chilli chopped
1tbsp ginger garlic paste
1tsp coriander powder
1tsp chilli powder
1tsp gram masala
1/4tsp turmeric powder
1/2 cup well beaten curd
1/4 cup cream
1tbsp ghee
1tsp mustard seeds
1/2tsp cumin seeds
3 curry leaves
chopped coriander leaves
salt to taste

Preparation Methods:

In a large pan boil potato and peas until tender.Cut half the potatoes into big pieces and mash the other half.Grind onions, chillies and ginger garlic paste with little water to fine paste.Coat a wok with ghee and 2tbsp oil-once heated splutter curry leaves,mustard seeds and cumin seeds, then add the ground paste and fry until the raw smell are removed. Once removed add onion, tomatoes, capsicum, salt, turmeric powder, red chilli powder, coriander powder, gram masala and mix well.Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes. Finally add the beaten curd and cream on slow flame until a thick gravy is formed. Adjust the level of salt and garnish with coriander leaves and serve hot.

Pepper Panner

Ingredients
1 cup diced home -made panner
1/4 cup diced capsicums
1/4 cup tomatoes
1/4 shallots
2tbsp grounded pepper
1 onion chopped
2 garlic cloves finely minced
1tsp sesame seeds
1tsp mustard seeds
1/2tsp cumin seeds
1tsp chillie powder
1tsp garam masala
1tbsp tomato paste
salt to taste
chopped coriander leaves
oil for frying

Preparation Methods:

Add a cup vegetable oil in a frying pan and shallow fry the panner marinated with 1/2tsp of salt. Keep aside.Coat a frying pan with 2tbsp of oil-add the mustard seeds. Once it starts to crack- add the cumin and sesame seeds. Then add minced garlic and onions. Let the onions saute well. Then add the remaining pepper powder,garam masala and chillie powder. Meanwhile in another bowl add the diced shallots,capsicums,tomatoes and 1tsp pepper powder with 1tsp of olive oil. Mirco-wave on high for 3 minutes and keep aside.Once the raw flavor of the spice are remove add the fried panner and saute for 5minutes. Finally add the capsicum mixture. Adjust the level of salt and remove from flame. Serve hot with chopped coriander leaves.

Fried Mixed Vegetable Noddles

Ingredients
2 cups boiled noddles
1 cup julienne carrots
1 cup shredded cabbages
1 cup shredded carrots
1 cup chopped green capsicum
1/4 cup chopped green beans
1/4 cup chopped cauliflower
1/4 cup bok choy
1 cup chopped onions
3 garlic cloves minced
1tbsp dark soy sauce
1tsp grama masala
1 cup chopped fried tofu
chopped coriander leaves
sliced spring onions
2tbsp hot sauce mixed with 2tbsp light soya sauce
salt and pepper to taste

Preparation Methods:

Heat a heavy wok with 2tbsp oil on medium flame and add the minced garlic cloves.Fry garlic till it becomes little brown and then add the chopped onions. Once they turned brown add all the chopped vegetables with salt ,pepper,dark soy sauce and gram masala. Saute till all the vegetables become tender and then add soy sauce and corn flour mixture.Reduce the flame to low and add boiled noodles and mix well.Stir-fry for 1-2 minutes and adjust seasoning as per your taste. Add spring onions and chopped coriander leaves. Remove from flame and transfer to a serving platter and arrange the fried tofu onto.

Samosas

Ingredients:
For the dough:
1 cup Plain flour
2 tbsp Warm oil
Water to knead dough
1tsp oma seeds

For the stuffing:
2 large Potatoes (boiled, peeled, mashed)
1tbsp roasted cashew nuts
1/2 cup Onion finely chopped
1/2 tsp Ginger garlic paste
1 tbsp Coriander finely chopped
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp chat masala
1 tsp Red chilli powder
Salt to taste
Oil to deep fry

Preparation Methods:

Make well in the flour. Add oil, salt and little water. Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes.Beat dough on work surface and knead again.Heat 3 tbsp. oil, add ginger garlic paste Stir fry for a minute, add onion, saute till light brown.Add turmeric, salt, red chilli, chat masala, gram masala.Stir fry for 2 minutes, add potatoes and cashew nuts. Stir further 2 minutes keep aside.Roll out dough as u do for making chapati but in a oval shape .Cut into two halves.Run a moist finger along diameter.Join and press together to make a cone.Place a tbsp. of filling in the cone and seal the sides.Arrange the sealed samosa on large plate before deep frying them.Coat a heavy wok with oil on medium heat and fry them low to medium till light brown.Drain on rack or kitchen paper.Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Apple Crunch

Ingredients:
2 medium red apples. peeled,cored and sliced
1/2cup brown sugar
1 cup sugar
1 cup all purpose flour
1/4tsp cinnamon powder
2 eggs beaten well
1/3 cup melted butter
1/4tsp salt

Preparation Methods:

Mix apples with brown sugar in a greased baking dish and keep aside.In a large bowl,mix flour,sugar,salt and cinnamon powder. Then add the beaten egg and whisk well.Spread the batter evenly on the apples and pour the melted butter on top. Preheat the oven to 375°C and bake for 45 minutes or until lightly browned. Serve warm with your choice of ice-cream with drizzling of hone