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10 recipes on each page.

31. LAKSA

Pictures of one of the Nonya's most famous culinary inventions.

Method

FIRST MAKE THE SPICE PASTE (days before is fine)

3 long fat stalks of lemon grass, mincing only their tender hearts and reserving the rest of the stalks for another use 4 hot red chilies, discarding the stem and as many seeds as you wish to reduce the fire of the paste 4 slices of galangal (substitute ginger if you can't find this fresh) thumb-size lump of ginger 1 teaspoon shrimp paste 3 shallots, peeled and chopped 3 large cloves garlic 4 Tablespoons peanut oil 1/4 cup cilantro leaves, chopped 1 teaspoon ground tumeric 1 teaspoon sugar 1/4 cup tamarind paste

Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquify it into a speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colorful but uniform paste. Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.

NOW GET THE NOODLES AND CHICKEN READY:

• 1/2 pound noodles (thick or thin rice, wheat, or beanthread noodles are fine--rice noodles are most traditional)

• 4 cups cooked chicken/huge shrimps/big tiger prawns

Cook the noodles according to package directions, rinse, and set aside. Cut the chicken in bitesize juicy cubes

THEN MAKE THE GRAVY

• 2 Tablespoons peanut oil

• prepared spice paste (it's about a cup)

• 4 cups chicken stock

• 1/4 cup cilantro, chopped

• 1/4 cup Asian basil (laksa leaf), chopped

• 1/4 cup nam pla (or other fish sauce)

• 1 can coconut milk (13.5 fl. ounces/400 ml.)

Heat the oil in a large saucepan over medium high heat, then stir in the paste--and keep stirring until it is a little browned (don't burn!), about 3 minutes. Pour in the chicken stock, bring to a boil, then reduce heat, stir in herbs and fish sauce, and simmer for 5 minutes. When you're ready to begin assembly, stir in the coconut milk and bring to a simmer.

GET THE GARNISHES READY (your choice how many)

• crisp bean sprouts

• Asian basil

• sambal or garlic-chili hot sauce

• preserved carrots

• julienne cucumber

TIME FOR FINAL ASSEMBLY!

1. Divide the noodles among the large bowls.
2. Arrange the chicken over the noodles
3. Pour the gravy over all
4. Either arrange garnishes on top or pass them separately

32. Singapore CHILLI CRABS

Voted the most popular dish in Singapore, the Singapore Chilli (stands for hot red pepper) Crabs has some origins in Nonya dishes.

The chilli crab has actually become one of Singapore's most well known dishes due to a few factors. The special taste of it is one of the factors. Although it is known to the public as chilli crab, but actually there is also a different level of hotness of this particular dish in Singapore. Sometimes the "chilli crab" which you ate might not turn out to be as hot or spicy which you thought it is. One of the major reasons behind this is because of the consciousness of the parents in Singapore. A lot of the children in Singapore are also a great lover of seafood, especially for the crabs. As considering the fact that they could not really take the hot and spicy chilli crab so well, some of the parents will request for the chef to cut down on the use of chilli or spice. Therefore, more and more restaurants become more and more aware of this, thus sometimes you could even find the so-called "chilli crab" having some sort of sweet taste instead of the original hot and spicy one which you have expected.   Chilli crab is one dish that is easily available in hawker centres and coffee shops, therefore it has become a satisfying and easily available choice for the consumers. Another reason for its growing popularity among Singaporeans is its spicy taste. Either chilli sauce or tomato sauce are added to the dish, to provide a more attractive aroma for the consumers

Ingredients

3 tablespoons fresh garlic
2 tablespoons fresh ginger
1 teaspoon fresh lemongrass
1/2 medium onion
8 tablespoons oil
2 fresh red chillies
3/4 cup tomato sauce
1/4 cup sweet chilli sauce
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
2 1/4 cups water
4 fresh blue swimmer crab (cleaned & halved), or Sri Lankan Crabs
(or 2 x 800g mud crab, quartered & claws lightly smashed)
1 egg beaten
4 slices white bread, toasted


Method:

Recipe: from Alvin Tan at the Seri Nonya Restaurant, Sydney
(available in Maeve O'Meara & Joanna Savill's book
"Lamingtons & Lemongrass" published by Allen & Unwin


1. Blend the garlic, ginger, lemongrass, onion and chillies to a fine paste, using 1/2 cup of water to moisten the mix.

2. Heat oil in large wok or pot. Add the blended ingredients and fry until fragrant. Add the tomato sauce, chilli sauce, salt, sugar and water.

3. Stir, and when it comes to the boil, add the crab.

4. Allow to simmer, cover and stir occasionally for approximately 10 to 15 minutes. (Mud crab will take an extra 5 minutes).

5. Turn off the heat, add the beaten egg to sauce and mix well. Serve with triangles of toast to mop up the sauce.

33. Singapore SLING

Nothing to do with Nonya food. I just got bored :(

	For decades, visitors to Singapore have headed for Raffles Hotel to sample the world-famous Singapore Sling. The Singapore Sling was created at Raffles Hotel at the turn-of-the-century by Hainanese bartender Ngiam Tong Boon. Originally, the Sling was meant as a ladies's drink. Today, it is a drink enjoyed by both men and women, without which, a visit to Raffles Hotel is incomplete
Home of the Singapore Sling, the earthy decor of this two-storey bar was inspired by Malayan plantations of 1920's. In addition to almost every alcoholic and non-alcoholic concoction imaginable, the bar also serves traditional pub favourites that are available for both lunch and snacks. In the evenings, a seven-piece show band performs a selection of contemporary and popular hits

More pictures of the Long Bar and Singapore Sling. Ingredients 30 ml Gin 15 ml Cherry Brandy 120 ml Pineapple Juice 15 ml Lime juice 7. 5 ml Cointreau 7. 5 ml Dom Benedictine 10 ml Grenadine A Dash of Angostura Bitters

Where it all began ......

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Last revised: April 26, 2002.