SINGAPORE Dishes

Ingredients & Method - 1-2 packets of rice vermicelli (cooked), 400ml lite coconut milk, 2 tsps. brown sugar, salt to taste, extra chilli flakes to taste, 250 gms soft tofu, 2 cup mixed vegetables (stir-fried), 4 tsp. oil, pinch of turmeric powder, onion, ginger, garlic (fried), Singapore curry powder (lightly roasted and blended into coarse powder - cumin & fennel seeds, cinnamon, shallots, dry red chilli, few macadamia nuts, coriander, nutmeg & paprika powders).    Cook rice vermicelli until tender, drain and keep it aside.  In a large kadai, heat oil, fry garlic, ginger, onions until golden brown.  Slowly add other vegetables, turmeric & salt and fry until cooked. Add the remaining ingredients along with coconut milk and grinded curry powder or paste, mix well to combine.  Simmer for few minutes.  Remove from heat and add finely chopped fresh basil leaves & spring onions.  Serve hot with rice vermicelli.

Singapore Red Curry

Ingredients

• For curry paste (2 dried red chillies soaked in water, drained, sliced fresh red chillies to taste, (optional - garlic to taste), 2 chopped shallots (I used red onions), ¼ cup chopped macadamia nuts, pinch of turmeric powder, ¼ tsp. cardamom powder – blended into smooth paste)
• 2 cup - Vegetables of your choice (in this recipe, I have used carrots, beans, potato, peas, spinach)
• 2-3 chopped kaffir lime leaves
• Few table spoons of Cooking oil
• 1-2 cup coconut cream or coconut milk
• ½ cup vegetable stock
• ½ tsp. soy sauce
• Juice of 1 lemon or lime
• ¼ cup palm sugar
• Salt to taste
• sesame oil for drizzling before finishing cooking

Method

                                                                       

Steam cook or fry vegetables of your choice add blended curry paste and fry vegetable for few minutes, add coconut cream and lime leaves, bring to boil, add vegetable stock, salt, palm sugar, lime juice, soy sauce, (for added flavour, drizzle with Sesame oil) simmer for few minutes, serve hot with steam rice.