I promised that I’d share Singapore Food recipes from the chefs in Singapore. Now this Chilli Prawn recipe called Sambal Goreng Udang is so simple.
Here is a recipe shared by Singaporean Chef Veni Knight
Ingredients
500gm large prawns, remove heads and veins but leave shells intact
2 tbsp of chilli powder (You can easily buy these at the supermarket)
2 large onions, sliced
Salt to taste
3 tbsp cooking oil
Method
1. Mix prawns with chilli powder
2. Heat oil in the wok
3. Add the prawns and stir on high heat
4. When the prawns have all turned red, stir in the onions
5. Let the onions soften slightly before putting the fire out
6. Serve hot
It was honor to observe a cooking demo from Violet Oon, dubbed as Singapore Food Ambassador. She is one of Singapore’s leading food gurus and is known as much for her cooking as for her opinions on food. She is considered one of the leading authorities on Asian cuisine with a particular emphasis on Peranakan Food. Violet is also a respected cookbook author and food researcher. Her appointment as consultant to the Singapore Food Festival 2009 is particularly meaningful to her as the theme is Peranakan, the culture she belongs to.
Watch the 35 minute video as she demonstrates two recipes: Nonya Bak Chang and Babi Asam. She interspersed her cooking tips as she demonstrated the recipe. The recipe is a bit complicated to cook but you will learn some asian cooking tips just by watching the video. Now if you want to experiment, go ahead. The sweet potato dumplings taste so good.
Cooking Tips
1. Saute with a nice gentle sizzle not too loud sizzle . Chinese stir fry cooking involves high sizzle but not Peranakan.
2. Cook by smell.
3. Most peranakan dishes boil pork, slice it for that even look, then stir fry it
4. When boiling sweet potato, keep water for soup stock
5. Metal masher is better to use for mashing sweet potatoes
6. Don’t put less in a traditional dish. If rich foods are cooked in its right richness, you tend not to eat a lot.
7. This food should not be eaten every day. In the old days, it was eaten once a year.
8, Enjoy food three times a month. Rest of the month, eat plain like steamed fish or plain rice. When you cook for guests, the point is how to impress them. Cook really yummy for guests.
9. Coriander powder is important in Peranakan cooking. Never buy powder form. Toast the coriander in the over oon14for 10 to 15 minutes but stir every 5 minutes. It has to smell cooked but not burned.
10. To prevent spillage on the floor, use a mixing bowl three times the size that that you would need.
11. the smaller the pot the better. Deep fry is about how high the oil is.
12. When eating in a restaurant, feast with your eyes, your smell and lastly, the taste
13. Drain/dry the meat before cooking so that there is no water layer that prevents spices from reaching the meat.
Here are the recipes demonstrated by Violet Oon.
Held to commemorate a hero of ancient China, the Dragon Boat Festival is celebrated in Singapore with thousands of pyramid-shaped glutinous rice dumplings and a Dragon Boat Race. The poet Ch’u Yuan drowned himself in protest against injustice and corruption. It is said that rice dumplings were cast into the water to lure fishes away from the body of the martyr. This act is remembered by the eating of “chung”, glutinous rice dumplings. Dried lotus and pandan leaves flood the markets a few days before the festival on the fifth month of the lunar calendar as the dumplings are wrapped up tightly in these leaves. The steamed glutinous rice encloses a variety of fillings from pork to mushrooms, red beans, chicken, and mung beans. The Peranakan version isa delicious variation. In the past, lotus leaves were not as a vailable so Peranakans used the gigantic fragrant pandan leaves to wrap their bak chang. In addition to the traditional ingredients of diced pork, Chinese mushrooms and preserved melon was added to the local recipe by the Baba Chinese. The new recipe also includes pounded coriander seeds and lots of sugar.
I hope you will indulge me with a few recipes the next few days. These are Peranakan dishes shared to me by the Singaporean chef in the ongoing Singapore Food Festival. You can read more about my food adventures at Multi-Cultural Gastronomic Experience in Singapore and Opening Day at the Singapore Food Festival. Just to give you a background, Peranakan culture reflects Singapore’s Multi-cultural landscape. Peranakan is a cultural juxtaposition between the Chinese and Malay or Indian and Malay resulting in a colorful and multi-faceted culture from history to costumes and jewelry. Just like us, Filipinos, our food is multi-cultural as well , heavily influenced by the Spanish, Chinese, Malay, Indian, American and many more. This Babi Pongteh recipe reminds me of our local Humba . In Humba, we use salted black beans but in the Babi Pongteh, it is Salted Bean Paste. I got to taste the salted bean paste and it is not as salty as the salted black beans for Humba. Try buying the salted bean paste at your local Chinese grocery stores. Here is the recipe developed by Shirley Tay.
Serves 10
Ingredients
Pork Belly (cut into pieces approx. 5cm) 2kg
Shallots 500g
Garlic 300g
Salted Bean Paste 200g
Dark Soya Sauce for colour
Sugar 100g
Oil 150ml
Water 1½ litres
Chicken Cube 1 no.
Methods:
1. Blend the shallots, garlic and salted bean paste together.
2. Heat up the oil in a pot.
3. When oil is hot, add in the blended mixture of shallots, garlic and salted bean paste and fry until fragrant and slightly golden brown.
5. Then, add in the pork belly and dark soya sauce and continue frying until the pork is evenly coated.
6. Add in enough water just to cover the pork belly and stir in seasoning. Simmer for 1 hour or until the pork is tender.
7. The dish is ready to serve hot with steamed rice.
Note: This is the original recipe of Shirley Tay, a Nyonya chef at the Swissotel Merchant Court.
One of the most popular Peranakan dishes of Swissotel Merchant Court and even Singapore is the Ayam Buah Keluak or Chicken stewed in Black Nuts. This is the traditional and well-known Nonya dish, normally available in restaurants that feature Peranakan cuisine. Its main ingredients are chicken (ayam) and buah keluak. I know some of you might not be able to get the ingredients locally but for those based in Singapore, Malaysia or Indonesia you can try this recipe developed by Chef Shirley Tay of Swissotel Merchant Court. I also got to taste this dish and loved the combination of the black nut paste with the chicken. It’s not too salty too.
Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. Once can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys abroad crave for.
In Philippine Food and Life (released by Anvil Publishing in 1992), Gilda Cordero-Fernando narrates of an Ilokano group who, during the Spanish period, were part of the crew English navigator Thomas Cavendish’s ship. Right after the sailors threw all the intestines of a goat into the sea, the Ilokano assistants dived into the sea for their kilawin — dipped or cooked in bile sauce or broth. The chronicler, who was ignorant of what the Pinoys were preparing, described the dish as “a disgusting mess.”
Not only goats, which is believed to be a good source of protein and calcium, however, may be made into kilawin. Beef, carabeef, fish, shelfish, including octopus are also popular options.
(Sources: Alegre, Edilberto N. and Fernandez, Doreen G. “Kinilaw: A Philippine Cuisine of Freshness.” Bookmark Inc.,1991;Cordero, Gilda Fernando. “Philippine Food and Life.” Pasig City: Anvil Publishing, 1992)
Tapsilog as we know it was coined from the word Tapa (salt-cured beef ), sinangag (fried garlic rice) , Itlog (fried egg). Filipinos are so creative when labelling their dishes. My favorite tapsilog is the one served at Rodic’s Diner at the Shopping Center inside the UP Diliman campus. Tapsilog wasn’t the trend during my seventies UP days but Rodic’s Diner brought a respite to famished UP students who were bored eating the dorm’s unplalatable University Food Service (UFS).
You suddenly find that your holiday dishes are not enough for your guests. What do you do? Cooking can be stressful especially if one is faced with a lot of visitors. The thing to do is to order your Holiday dishes from reliable restaurants. Here are a few ideas of traditional Noche Buena dishes from Mario’s Restaurant:
This is the almost perfect puto bumbong you can ever eat in an urban center. And you can order two pieces at 67 pesos at any Via Mare Restaurant. After a stressful shopping spree at Landmark Makati, I chose to rest at the Via Mare on the second floor right beside the ladies bag section. I was thrilled that they offered Puto Bumbong. I forgot how puto bumbong tasted like after my horrifying experience with the Puto bumbong vendor at the church grounds. Before I talk about Puto bumbong of Via Mare, allow me to share how some commercial puto bumbong vendors “cheat” us out of the real puto bumbong experience. Here is the puto bumbong which I bought for 20 pesos from the vendor after the misa de gallo.
It’s ‘Prime Rib Night’ every Thursday at MARIO’s Quezon City, one of the Philippines’ most respected restaurants.
On Thursdays, every order of Prime Rib comes with a free Caesar Salad and dessert, and 30% discount for every bottle or glass of Mario’s choice house wine.
Together with Mario’s Wi-Fi connection, homey ambience, and friendly service, Thursday Prime Rib Nights make for a memorable dining experience.
MARIO’S Quezon City, one of Metro Manila’s most respected restaurants, offers a wide selection of delicious breakfast staples. To further enhance one’s dining experience, Mario’s is now powered with Wi-Fi, granting diners access to information and entertainment online.
Visitors can look forward to signature breakfasts like Mario’s Grand Slam, a popular breakfast composed of two eggs, lean bacon, fresh country sausage and light, fluffy pancakes served with butter and maple syrup. Also, a Millennium Platter, which is a combination of any two of the following: Danggit, Daing na Bangus and Chicken-Pork Adobo or Vigan Longganisa, served with garlic rice and grilled tomato.
Celebrate Special Occasions with Mario’s Roast Turkey
Mario’s Roast Turkey makes the Holidays special
MARIO’s Quezon City, one of the Philippines’ most respected restaurants, is now serving holiday offerings for special occasions, including Christmas, birthdays, and other important events. You, too, can enjoy landmark festivities with these holiday specials.
The star of Mario’s holiday specials is a delicious Roast Turkey. With its crispy skin, juicy meat, cranberries, and gravy, Mario’s Roast Turkey is ideal for Noche Buena or any other special occasion.
I promised that I’d share Singapore Food recipes from the chefs in Singapore. Now this Chilli Prawn recipe called Sambal Goreng Udang is so simple.
I hope you will indulge me with a few recipes the next few days. These are Peranakan dishes shared to me by the Singaporean chef in the ongoing 
Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. Once can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys abroad crave for. 
