This Month's Recipes          

Dim Sum Dishes

Steam Roast Pork Bun(Cha Xiao Bao)			 
             
Ingredients

For the Dough				
20 oz flour								
1 cup sugar
6 tsp baking powder
1-1/2 tsp white vinegar
2 tbsp lard
6 oz lukewarm water
wax paper
2 egg whites

For the Filling
10 oz Chinese roast pork
1 clove garlic
1 sprig scallion
5 tbsp starch
6 tbsp water

Preparation

The Filling
Fry the garlic and scallion in 2 tbsp oil.
A the sauce ingredients
Add the roast pork
Thicken with the starch and water

The Dough
Sift the flower with the baking powder
Heap the flower on the table
Make a crater in the middle.
Add sugar, beaten egg white, vinegar, lard, warm water.
Mix the ingredients together and knead into a ball
Leave dough to rest for half an hour
Roll the dough between your palms intl a long cylinder of 40mm diameter
Cut into 20 pieces.
Flatten each piece of dough into a disk and add the filling
Bring the edges up and gather at the center.
Put each dumpling on a piece of wax paper and put into a steamer
Bring the water to a rolling boil
Put the steamer over the boiling water, cover and let steam for 10 minutes over high heat


Springroll				                                  


4 T oil
2 Cloves garlic, finely minced
1 small onion, finely minced
6 oz pork, minced
6 oz shrimps, shelled and deveined, minced
8 oz jar hearts of palm(ubod), drained, julliened
1/2t salt
1 t  pepper
12 fresh Lumpia Wrappers
12 Boston or romaine lettuce, washed, dried and separated
2 green onions
Garlic sauce

Cooking Methods
Heat wok, add 2 tbs oil.  Heat.  Add garlic, onion and stirfry
until onions becomes translucent.  Add pork and shrimp and stirfry
for 1 min.  Add the hearts of palm and stirfry for additional 2 min.
Season with salt and pepper.  Cool in colander allowing liquid to 
drain.

Place a wrapper on a plate.  Put a lettuce leaf on the wrapper and
about 2 TBA of filling on the lettuce.  Roll the wrapper and fold
it at one end, leaving lettuce protruding from the other.  Pour a
little sauce on top.  Garnish with green onions.  Serve at room 
temp with garlic sauce.

Yield 12 rolls 

Tips:

Bamboo shoots may be substituted for hearts of palm.
For veggetarians, omit the pork and shrimps.  
Advance preparation:  Prepare filling and refrigerate.

Garlic Sauce:
1/4c brown sugar
1/4c light soy sauce
1 1/2c chicken stock
2 tbs cornstarch dissolved in 4 tbsp of water
2 cloves garlic, minced

Combine the sugar, soy sauce and stock.  Cook for 2 min.  Add the
dissolved cornstarch and cook, stirring constantly, over high heat
until sauce thickens.  Serve the sauce hot, sprinked with minced
garlic.


Singapore Dishes

Curry Fish Head           			             
 

This is the main contender for the title of Singapore National Dish. 

Ingredients:
Brinjal
Ladies' fingers
Tomatoes
Green and Red chillies 
Curry leaves
Curry powder 
Coconut milk
Tamarind juice                
Garlic
Shallots (or small red onion)
Tumeric
Chili powder
Lemon grass
Gelangal
Don't forget the fishhead!

Method:

1.   Ground shallots, garlic and tumeric.  
     Crush lemon grass and gelangal.
     Prepare coconut milk and tamarind juice.
     Slice diagonally brinjal and ladies' fingers, quarter tomatoes.

2.   Heat oil and fry grounded shallots, galic and tumeric till fragrant.  
Add in lemon grass, gelangal, curry powder, curry leaves and chili 
powder, fry briefly. Take care not to burn the ingredients.

3.   Add in tamarind juice, half of the coconut milk, ladies' fingers 
     brinjal, some salt and let it cook, when half cooked, add in fishhead,
     tomatoes and green and red chillies. When it's cooked, add in the 
     rest of the coconut milk, remove from heat before it start to boil. 
     

Source - My mom



Chicken Rice           			             
 

Brought to Singapore by the people of Hainan (an island off the southern-most coast of China), this has
become a national dish, loved by Singaporeans. Visitors from Southeast Asia have been known to fly in
specially for a taste of this gourmet boiled chicken and rice cooked with chicken broth. Freshly ground chilli
and garlic sauce, flavoured with chicken stock, add that touch of finesse. 

Chicken Ingredients

One chicken, weighing one-and-a-half kg (3 lbs) 
20 cups water 
30 grammes (one oz) fresh young ginger, peeled (optional) 
2 cloves garlic, peeled 
One plant spring onion, washed 
Half tsp salt 
2 Tbs vegetable oil 

Instructions to Cook

   1.Wash chicken and remove knobs of fat on either side of the buttocks. Smash the ginger and garlic and tie the spring onions into a knot. 
   2.Stuff the chicken with salt, garlic, ginger and spring onions. 
   3.Boil 20 cups of water in a large pot. Add chicken, breast side down, submerging completely. 
   4.Boil water, turn the heat down to very low and simmer for 30 to 40 minutes, uncovering once to turn chicken over. 
   5.Remove chicken and drain liquid from the body cavity. Retain liquid for later use. 
   6.Wash under tap water for 2 minutes to stop the cooking process and to tighten the skin. 
   7.Drain, rub some vegetable oil over and let the chicken cool to room temperature. 
   8.Chop the chicken into bite-sized pieces and serve garnished with sliced cucumbers and tomatoes. Coriander (cilantro) leaves can be used to
     decorate the top. Keep broth for cooking rice and making a simple soup with sliced cabbage. 

Chicken Rice Ingredients

     360 grammes (12 oz) long grain rice 
     5 cloves garlic, peeled and chopped finely 
     5 shallots or onions, peeled and chopped finely 
     Two-and-a-half Tbs vegetable oil 
     Three-quarter to three-and-a-half cups chicken broth 
     Three-quarter tsp salt 

Instructions to Cook

   1.Wash rice and drain in a colander for 10 minutes 
   2.Heat two-and-a-half Tbs vegetable oil over high heat in a wok. Add shallots and stir fry for one minute till fragrant. Add garlic and stir fry for
     one minute. 
   3.Add the rice grains and stir fry for 3 to 4 minutes. 
   4.Transfer to a saucepan or rice cooker and add the chicken broth and salt. Boil over high heat and lower down the heat to steam the rice when
     the water level reaches the level of the rice grains and steam holes appear. Steam for 30 to 40 minutes till rice is cooked. 

Chilli Sauce Ingredients

     60 grammes (2 oz) fresh red chilli peppers 
     30 grammes (1 oz) shallots or onions 
     30 grammes (1 oz) garlic 
     30 grammes (1 oz) fresh young ginger (optional) 
     Half cup boiling chicken broth 
     4 tsp lime or lemon juice 
     One tsp rice or malt vinegar 
     2 tsp sugar 
     One tsp salt 

Sauce Preparation Instructions

   1.Peel shallots, ginger and garlic and pound till very fine. Pound chillies will very fine. Or use a food processor to grind the ingredients. 
   2.Put all into a bowl and add the boiling chicken broth. Add remaining ingredients, cool and leave for at least one hour before serving. This chilli
     sauce can be stored in the refridgerator for at least 2 weeks. 

There is no food like food back home!
If you have something to share regarding the outcome of the the dishes you tried in this site, mail me!.
Sorry I do not have time to put up all the recipes requested by everyone's mail here ...
just now and then when i'm free ...Thank you all for your mails!