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 go element of 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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Extra info for Authentic Recipes from Singapore: 63 Simple and Delicious Recipes from the Tropical Island City-State

Sample text

2 To make the Sauce, heat the butter and 2 teaspoons oil in a wok over low heat. add the garlic and ginger, and saute gently until golden brown, about 3 to 5 minutes. Add the chillies and saute for another 2 minutes. Add the oyster sauce, both soy sauces and sugar, and simmer over low heat for 30 seconds, then season with the pepper. 3 Cook until the Sauce thickens, about 1 to 2 minutes, then return the shellfish to the wok. Toss to coat well with the Sauce and cook for another 2 minutes. Serve hot garnished with the freshly sliced spring onion.

3 Add the nee and st1r-lry over h1gh heat until the nee IS heated through Then add the rest of the 1ngred1ents and stir-fry lor another 3 m1nutes Add the cnspy S1lverf1sh or salted l1sh and stir to m1x well. Serve immediately Note Leftover nee kept overn1ght is preferred for any fried rice d1sh, as 11 is dner and f1rmer, and Will result in a better textured fried nee d1sh. Serves 4 Preparalion lime 15 m1ns Cook1ng time: 10 m1ns Honey Barbecued Chicken Wings 1 kg (2 lbs) chicken wings (about 10 large chicken wings) 2 tablespoons oyster sauce 2 tablespoons honey 2 tablespoons rice wine or sherry 2 tablespoons soy sauce 1 tablespoon black soy sauce 1 teaspoon sesame oil 1 teaspoon freshly ground black pepper 1/ teaspoon salt (optional) 4 M1x all the 1ngred1ents 1n a large bowl, cover and mannate 1n the relngerator lor 6 hours or overn1ght Cook over hot charcoal, under a broiler or 1n a preheated oven at 220 C (440 F) for 10 to 20 minutes until the ch1cken 1s cooked and golden brown Serves 4 Prepara11on t1me 10 m1ns 50 R1ce and Snacks + mannat1on lime Cook1ng lime 20 m1ns Popiah Hokkien-style Fresh Spring Rolls Hokkien-style Popiah are normally made using very thin fresh wrappers made from rice and wheat fl our and water.

Note: Tapioca starch is made from ground tapioca root. It is used as a thickening agent for soups. Substitute cornflour.

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