RECIPES OF SINGAPORE

Ingredients

4 cloves

1-

1 large

2 inch piece

2 tsp

2 tsp

2 stalks

Garlic (peeled and chopped)
Bird chiles
Onion (diced)
Ginger (or galangal) (peeled and chopped)
Shrimp paste (optional)
Curry powder
Fresh lemongrass (peeled and diced) (or zest of 1 lemon)

1/2 lb

1 tsp

6-8 oz

1

1 cup

1 cup

1 1/2 cups

1 tsp

4 oz

4 oz

1 cup

Firm tofu (organic)
Oil
Udon noodles
Egg (hard boiled)
Canned light coconut milk
Canned chicken broth (fat free)
Water
Salt
Raw shrimp (peeled and de-veined)
Raw scallops
Bean sprouts

1. In blender or food processor, purée garlic, chiles, onion, ginger, 1 tsp shrimp paste, curry powder and lemongrass until mixture forms liquid paste (add a few teaspoons of water if necessary) and set aside

2. Slice tofu into squares about 1 inch wide and 1/4 inch thick

3. In a nonstick pan, lightly fry in oil until edges are golden

4. Pat with paper towel to remove excess oil and set aside

5. Boil udon noodles and set aside

6. Slice hard boiled egg and set aside

7. Pour sambal into wok or soup pot and simmer on medium heat until bubbly and fragrant

8. Add coconut milk, chicken broth and water and bring to a boil

9. Add salt and 1 tsp shrimp paste

10. Add seafood and tofu and stir until cooked, about 4 minutes

11. In individual bowls, put 1/2 cup noodles, some bean sprouts and a slice of egg

12. Cover with seafood soup and serve immediately