Free Asian Recipes from Singapore for Cooking Singaporean Food

Nonya Cuisine
The influence of Nonya or Nyonya cuisine can be seen in most Singaporean dishes. These dishes tend to be spciy hot using a variety of ginger and turmeric, not to mention curry and kaffir leaves as well as the very pungent but tasty shrimp paste, shallots, tarmarind and chillies. In the 1800s, Malaysian women married Chinese settlers due to the shortage of avaiable women at the time. In time these Malaysian women became known as Nonyas and their descendants known as the Straits Chinese. These Nonyas were quite creative with their dishes, in fact, they use a lot of their husband's influences of dishes from China and came up with their own unique and creative dishes, combining Chinese and Malay/Indonesian cooking.

Though using and preparing Nonya dishes can be quite tedious and long, the end results are quite superior and wonderful. I have grown up with a mother and grandmother who are very knowledgable in Nonya cuisine and have always marvel at their creation. An interesting Singaporean Nonya dish to try is Bak Ku Teh or Pork Rib Tea Soup where you will find a variety of Chinese herb and spices infused into this delicate soup.

Chinese Cuisine
The Chinese cooking in Singapore is a blend of Cantonese and Szechuan. Cantonese cuisines is very light and has a lot of subtle yet complex flavors. Examples of the typical Cantonese dishes include share fin soup, spring rolls, roast suckling pig and wonton noodles. There are also various dim sum dishes that are influenced by the Cantonese and Szechuan cooking as well. Another type of Chinese cuisine is the using Hokkien noodles which is a type of fat noodles that is stir-fried and is very delicious. ( Singaporean Hokkien Noodles)

Malay Cuisine
Because of its closeness to Malaysia (geographically and relationship), Singapore owes a lot of its dishes to the Malaysian influence, not to mention Sumatra and Java as well. Pork is not common in Malay inspired dishes as Muslims do not consume pig because they believe the animal to be unclean. The use of agar agar in desserts is wide spread, for example, Coconut Jelly is excellent dessert to make if you want a no-fuss dessert. Another delicious dish that borrows heavily from the Malayan cuisine is the ever popular Singaporean Laksa. Other dishes include Mee Siam, lontong, Mee Goreng, Mee Soto, Mee Rebus and so much more.

Indian Cuisine
As if there wasn't enough influences from three different cultures, Singapore cuisine is also influnced from northern and southern India. The cuisine of Singaporean Indian has a wide range of variety with different regions and parts contributing its own unique flavor. The use of chillies, be their fresh or ground to make curry powders is essential. Examples of Indian inspired cuisine include Roti Canai, Mutton Korma, Soup Kambing (Indian Mutton Soup) and many more. Desserts include Thosai, a type or rice and lentil pancake and Murukku which is a type of Indian biscuits.

The following recipes were gleamed from various resources. I try to include recipes that are as authentic as possible, with information from my mother. This is often difficult as she does not have a recipe book and most of the measuring system she has is typical Nonya mentality which is to 'agak-agak' or to 'guess till it feels right'. At any rate, these are the closest that I can find and I hope you enjoy these hawker style Singaporean recipes.

Singapore Recipes

Index of New Singaporean Recipes:

• Mango Pickle ^NEW
• Coconut Milk Rice ^NEW
• Soy Sauce Duck ^NEW
• Steamed Silky Eggs ^NEW
• Spicy Long Beans ^NEW
  
  Chicken, Duck, Quail & Poultry Recipes:
  
• Chicken in clay pot
• Chicken Macaroni in Tomato Broth
• Hainan or Hainanese Chicken Rice ^popular
• Singapore Satay ^popular
• Spicy Coconut Chicken
  
  Pork, Mutton, Beef, Veal and Lamb Recipes
  
• Bak Ku Teh (Pork Rib Tea Soup) ^popular
• Grilled Pork Ribs
• Hokkien Noodles
• Singaporean Curry Puffs ^popular
• Spare Ribs in Black Bean Sauce ^popular
  
  Seafood Recipes
  
• Chillie Crabs or Lobster ^popular
• Crabmeat Omelette
• Fish Head Curry ^popular
• Fish Head Noodle Soup
• Otak Otak (Spicy Fish Cakes) ^popular
• Oysters in Egg Omlette
• Prawns in Satay Sauce
• Singaporean Fried Whole Fish
• Stir Fry Salted Fish with Bean Sprouts
• Steamed Fish with Ginger and Chilli ^popular
• Steamed Fish in Ginger Sauce
  
  Vegetarian Recipes
  
• Egg Bean Curd
• Crispy Deep Fried Beancurd with Chillies and Salt
• Rojak (Singaporean Salad) ^popular
• Steamed beancurd
• Stewed sea cucumber
• Stir-Fried Vegetable Assortment ^popular
• Vegetables with Mushrooms and Oyster Sauce
  
  Noodles, Rice & Bread Recipes
  
• Century Egg and Minced Pork Congee ^popular
• Chicken Satay Noodles
• Fresh Rice Noodle Snack (Chee Cheong Fun) ^popular
• Gai See Mee (Chicken, mushroom & noodles)
• Singapore Laksa ^popular
• Wonton Noodles (Kon Loh Mein) ^popular
  
  Dessert & Sweets Recipes
  
• Coconut Jelly
• Lotus Seed Soup (Lin Chi Kang)
• Kaya, Traditional Coconut Egg Jam ^popular
• Red Bean Soup ^popular
• Sago Pudding
• Singaporean Agar-Agar Jello
• Singapore Sling (Alcholic Beverage) ^popular
• Tropical Fruit Salad

Agar Agar (Jelly)
A gelatine from several varieties of red seaweed and it is quite tasteless. Come in strips and powdered form. Boil to dissolve, set in room temperature. 1 teaspoon : 1 1/2 cups water. Sugar and other flavourings are usually added.

Asam (Tamarind)
Adds a unique sour flavour to various seafood dishes. Also sweeten and eaten as a candy. To use, discard shell and extract the pulp, add some hot/warm water, soak for several minutes and knead till the pulp dissolves, then strain. Yod Makhaam(thai), the young leaves of the tamarind tree, gives a bitterish taste to a special curry. Subsitute: lemon or lime.

Banana Leaf
Banana leaves are used much like Alluminum foil but it imparts a special flavour to the food cooked in it. Food wrapped and grilled in Banana leaves is called pepesan in Indonesia. Soak leaves in hot water or over flame to soften and wipe clean with kitchen towels. Sunning it could also help to release its flavour.

Black Mushrooms
These expensive dried mushrooms should be stored in a cool, dark, dry place to prevent from going mouldy. Soak in hot water for 20 mins before use, trim off hard stems and use caps whole or shredded.

Black Chinese Vinegar
The popular Black Chinese Vinegar is sold in most Chinese food stores. It is a dark, mild tasting vinegar. Subsitute with malt vinegar, rice vinegar or cider diluted with water.

Candlenut
A common ingredient in making fresh spice paste, it adds a subtle taste to many dishes. When use for thickening, maybe replaced with other nuts such as macademia or cashew. Usually sold shelled. Subsitute: Brazillian/ Macadamia or Cashew Nuts.

Coriander /Cilantro Leaves
Almost never cooked, it has a refreshing and distinct flavour(hint of parsley). Usually leaves and stems are used as garnish coupled with spring onions or in salads. Less common in Malay/Indonisian kitchens. Grown easily from seeds. Keep roots in water and cover leaves in a plastic bag will keep it good in the fridge for at least a week.

Century Egg
A preserved duck egg covered in rice husks and mud, the york and white turn to a greenish black and has a peculiar taste. Eaten as it is with preserved young ginger slices, or in various dishes. Those with a soft york is much sought after.

Chinese Five-Spice
A fine spice powder made from five sweet spices: cassia, clove, fennel, star anise and Chinese peppercorns. Mixed with salt and you can use it as a dip for fried food. Also added to some dishes.

Curry Leaves
From Indian curry tree, fresh leaves has a strong distinct fragrant that's not present in the dried leaves. Use only fresh leaves if possible, however, if you are unable to find fresh, then dried leaves can be used.

Daun Salam (Salam Leaf)
A herb found mostly in Indonesian curries, fresh leaves are rarely available outside Southeast Asia. These leaves does not carry a distinct taste, both fresh and dried, and could easily be left out. (It might be used for other reasons, perhaps medicinal.

Cuttlefish
You can prepare cuttlefish in the same way you would prepare squid and octopus. Cook it quickly to prevent it from becoming tough. Dried cuttlefish is available in some Asian shops and is even eaten as snacks (as is or reconsituted in water before cooking).

Fatt Choy (Black Seaweed)
A priced seaweed used in a few special dishes. Remove impurities and soak before use.

Fennel Seeds
Somewhat minty, aromatic and sweet and often toasted. served after meals to aid digestionn and freshen the mouth in parts of India.

Fenulgreek Seeds
Light yellowish brown, flat and sourish, particularly good in fish curries. slightly bitter so do not exceed recommended quantity. Do not allow to burn.

Fungus (Cloudear Fungus and Woodear fungus)
Very subtle flavour used basically for its texture in Chinese influenced dishes. Soak in warm water for 5 minutes, remove all hard bits and rub to clean off dirt. Woodear fungus is the larger and thicker variety, often shredded before use.

Grenadine Syrup
A bright red non-alcoholic syrup made from pomegrante juice.

Heiko (Sweet Shrimp Paste)
Speciality of Penang and Malacca, a major ingredient in rojak sauce and Penang laksa. Its use is limited to a couple of very special dishes, the famous Singapore Rojak being one. Often come sweethened and usualy comes in a plastic container. Like blacan, it is very strong smelling and unique taste.

Ikan Bilis (Silver Fish)
The young of a several species of fish. It is somewhat salty and often used in omelette or deep fried as a side dish.

Lychee
Delicious juicy fruit, red-skinned and has a white flesh with a black seed. You can eat just as they are or add to any fruit salads. Also available in cans in syrup.

Noodles
Egg noodles are sold in small tangled bundles. Soak or briefly boil to untangle before use. Fresh noodles need only brief cooking in boiling salted water.

Oyster Sauce
A thick brown salty sauce made by fermenting oysters. Always store in the refrigerator after opening.

Pipis
Small, smooth-shelled triangular shape bivalve mollusc. Clams can be subsituted.

Rice Vermicelli
Very thin whitish strands of a hard type of pasta made from rice flour. They should be soaked in warm water to soften and required very little cooking. If they are to be fried, do not soak, but add directly to moderately hot oil and cook just long enough for them to treble in size and turn white and crisp.

Satay Sauce
Bottled satay sauce comprises of ground roasted peanuts with spices. Store in refrigerator after opening.

Saffron
It is the hand picked and dried stigmas of a flower. In Southeast Asia, it's only used by the Indians for its intense fragrance though it is also used by the Chinese as a medicine. It also gives food a yellowish color but being the most expensive spice in the world it is rarely used just for that purpose. (For colouring purpose, usually turmeric is used.) Usually, a tiny quantity is soaked in water and the resulting orangy yellow liquid is added to food.

Saw Leaf Herb (Sawtooth Coriander)
Most popular in Vietnam where it is often eaten raw. It tastes like coriander but with a strong and distinct 'medicinal' feel.

Sesame Oil
A dark brown oil with a strong, nutty flavor made from sesame seeds. Used to add flavor to fried foods and in marinade.

Sherry/ Rice Wine/ Ginger Wine
Dry sherry is a suitable subsitute for rice wine. Ginger wien also gives it a good flavor.

Shallots
Those used in Southeast Asia are maroonish in color and small ideal for deep frying. Replacable by small onions, those with a stronger flavour are preferable.

Straw Mushrooms
Sold in cans, sometimes fresh, they are small, depe grey ball-shaped mushrooms which in cross-section reveal the shape of a smaller mushroom inside. Once opened, they don't keep for more than a few days in the refrigerator.

Shrimp Paste(Balachan or Blacan)
One of the special ingredients that give Southeast Asian cuisine its very special flavour. It is strong smelling, a little wet and saltish. Watch the amount of salt used in recipes that also requires blacan. Toast over fire on both sides to release its special aroma before use. Powdered ready to use type is also available. Keep well without refrigeration for months. The lighter pinkish type is not used for making sambal blacan.

Spring Onions or Scallions
One of the most popular garnishes often couple with coriander. Combination with ginger is also popular in Chinese stir fry dishes. These do not keep well for weeks in the refrigerator so it's best to use within two to three days of purchasing.

Spring Roll Wrappers
Thin parchment-like wrapper sold in packs of 12 to 20 pieces. Used to wrap fried foods, they turn very crisp when fried. Keep damp during use by covering with a slightly moistened cloth. Store unsued wrappers, well wrapped in plastic in the freezer.

Taro Yam
Often called "the potatoes of the tropics". When choosing yam, pick the lighter ones, but not the dried out ones. Frozen yam is also available. Sometime the sap may cause allegic reactions to skin, handle raw peeled yam with gloves.

Water Chestnut
Freshly peeled water chestnuts is crunchy and juicy and are often eaten as a fruit. Fresh waterchestnuts is glossy and full and hard to the touch. any yellowish part should be discarded. Often covered in mud and need to be thoroughly brushed. Also available in cans.

Winter Melon
This giantic melon looks like a water melon but has a bland tasting creamy-green flesh. Good for soups.