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Singapore Recipes

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reat alternative that's nutritious, delicious, quick and easy to make. Mushroom, shrimp and beancurd [Aug. 11th, 2011|02:58 pm]
Singapore Recipes

beauty_junky
Who has got the time to slave over a hot stove? With our busy schedules, cooking a tasty and healthy meal is out of the picture. Or is it? Here's a great alternative that's nutritious, delicious, quick and easy to make.
Mushroom, shrimp and beancurd broth

This is another exceedingly easy to cook soup that you can serve to your family or guests. And the cooking time? Less than 20 minutes!

Kids love the tofu and if they are adventurous, they can try the shrimp. If you want to have a better texture with the tofus, use the Japanese cotton beancurd as it is extremely smooth. And if you like it “hot”, put aside the servings for the kids, then add in some red hot chilli for a spicier version.

What you need:

3 pieces wrapped beancurd
225g shelled shrimps
113g minced pork
6 straw mushrooms
2 egg whites
finely chopped Chinese parsley
Marinade:

1/2 tbsp light soy sauce
1/2 tsp cornflour
Seasoning:

3/4 tsp salt, pepper
1tsp sesame oil
Sauce:

21/2tbsps cornflour
1/4 cup water
What you do:

De-vein shrimps and wash. Scald and drain
Wash straw mushrooms. Blanch and dice.
Mix minced pork with marinade.
Break beancurd into small pieces with a fork.
Bring 3 cups of water to the boil. Put in minced pork and simmer for 5 minutes. Bring to a boil.
Add seasoning.
Thicken with sauce and bring to a boil.
Remove from heat.
Pour in egg whites and stir gently.
Add Chinese parsley and serve.
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My Version of Salted Vege Duck Soup (w noodles) [Oct. 13th, 2009|07:58 pm]
Singapore Recipes

vanessafrida



Salted veg duck soup has got to be one of my all time favourite comfort soups.  It doesn’t require much work and with some improvision, it is a meal in one! 

I always ask the supermarket to assist with the chopping and skinning of the duck into 6 pieces, just cos it is a hassle to do it at home.  With that hard work out of the work, pretty much this recipe is cut the veggies etc and dump into the pot to simmer.  That is it. 

I don’t add any salt to the stock just cos the salted veggies (which I wash) already adds enough salt to the soup.  

 

When I whipped this dish up, I added more ingredients that is not traditionally in the soup for a more balanced diet.  I also threw in noodles, so that I didn’t even have to bother with cooking rice.

Click here to read more (with recipe and detailed pictures)

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Thai Green Curry [Aug. 5th, 2009|12:12 pm]
Singapore Recipes

vanessafrida



We had a cook come in to our villa in Phuket every night to whip up an authentic thai meal.  This green curry totally stood out.  The balance of flavour was such a treat.

Click here to check out more of the food and some holiday pictures
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Good and Cheap Eat [Jul. 13th, 2009|01:27 pm]
Singapore Recipes

vanessafrida


 

With the current economic turmoil... cheap eats are always good.  For under SG$30…we had a nice steam whole fish…., vege stir fry and sambal squid…..with nice steam rice.  3 of us walked away with a very happy belly.

 

PERFECT!

 

Click here to check out more about the food and why the treat. 

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One of the perks of working out (Local Hawker food from Singapore) [Jun. 19th, 2009|09:50 am]
Singapore Recipes

vanessafrida



Def is the pigout!  I need to have a nice meal to look forward to as motivation.  And it is just so satisfying after a good workout…you know you deserve it….and you just savour the fruits of your labour.  Literally. 


One of my favourite hawker food and indulgence has to be the bbq chicken wing.  Slow bbq-ed marinated chicken wings….cooked to perfection.  Crisp golden brown skin on the outside with juicy tender chicken bits on the inside….dipped with a nice chilli sauce (chilli with a good douse of lime juice)…HEAVENLY.


Click here to check out what else we pigged out on


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Bergs (Singapore) [Jun. 12th, 2009|02:04 pm]
Singapore Recipes

vanessafrida



I frequent Bergs about once a week now for a nice hearty burger…and man am I spoilt for choice.  There’s just so many different ones to choose from that sometimes it is hard to settle on just one.  I have tried a fair few different variety but I think I can now safely say after today’s lunch that The Berg with cheese is my favourite.

 

The Berg with cheese is pretty much a prime beef pattie, lettuce, tomato, red onion, Aioli, Bergs sauce with either swiss, brie or edam cheese.  After trying it with the 3 different cheese, I have also decided that the brie choice is my favourite.  


Click here to read more with pictures
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Perk of the Job [Jun. 2nd, 2009|01:38 pm]
Singapore Recipes

vanessafrida


Tartlettes with Crab Meat Curry and Spinach

One of the perks of my job has got to be the food tasting.  It gives me some great ideas of what I can do with dishes I whip up at home.  


Click here to check out the rest of the pictures


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Beer Poached Cod Infused with Jasmine Tea [May. 20th, 2009|02:59 pm]
Singapore Recipes

vanessafrida



I was very inspired by the World Gourmet Summit when I tasted these dumplings that was poached in beer, and I have been wanting to try something similar at home.  

 

It still had to be pretty healthy cos well I am trying to cook healthy meals for dad….so I was thinking cod fish, seeing I have got a fair few pieces sitting in my freezer.  

 

My next challenge, what beer to use.  Cod is pretty delicate in flavour, and I did not want to use a beer which would overpower the flavour of the cod.  On my way to work a couple of day back, inspiration hit me.

 

I would use Hoegaarden beer.  A nice light flavoured Belgium beer with a floral note to it.  To add some extra flavour to the poaching ingredients, I added the zest of one lemon to it, a little bit of seasoning, and some mushrooms.  The little extra touch that impressed even me?  I added some jasmine tea ‘pods’ to the poaching liquid to add to the flora fragrance.  


Click here for the recipe with step by step pictures

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Oosters (Singapore) [May. 14th, 2009|02:55 pm]
Singapore Recipes

vanessafrida




Our Oosters yummy beer battered (Stella Atois) fish & chips.
 

Even sharing this, we struggled to finish this.  We agreed that is was very good fish and chips.  The batter was light, crisp and not too greasy.  The fish was extremely fresh and flakey.  

 

The chips could have been better though.  I like my chips crisp on the outside with fluffy potato on the inside…these were a little too dense.

Click here to check out more pictures
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Asam (Tamarind) Fish Curry (Singapore) [May. 14th, 2009|11:47 am]
Singapore Recipes

vanessafrida



The Asam fish was really cheap and good.  For SG$12, you get two decent size fish steaks doused generously with the asam gravy, heaps of eggplant, tomatoes and ladiesfinger (okra). It is actually a pretty simple dish to whip up.  It involves soaking the pulp of the tamarind fruit till it is soft, and squeezing out the juice.  It is then cooked with some aromatic spices, the soft vegetables are added, and once it is soft, the fish is added.  The savoury taste of this dish is very unique. It is a little sour, a little sweet.  Very apetising.  

Click here to check out the other dish and a more detailed review with restaurant address

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