RECIPES OF SINGAPORE

Ingredients

4 oz

1 tsp

1 1/2 tsp

3 1/4 oz

1 tbsp

3 cloves

1 tbsp

1/2 cup

1/2 tsp

1 small

1 lb

4 cups

8 oz

8 oz

Fine egg noodles

Five spiced powder

Salt

Crab meat (canned)

Sesame oil

Garlic (finely grated)

Peanut oil

Spring onions (finely chopped)

Fresh ginger (finely grated)

Cucumber (peeled and diced)

Raw prawns (shell and de-vein)

Water

Barbecued pork

Bean sprouts

1. Wash prawn shells and heads thoroughly, drain

2. Heat peanut oil in a saucepan and fry heads and shells over high heat until they turn pink

3. Add water and salt, cover and cook for 20 minutes and strain (If liked, the prawn heads and a little of the stock can be blended for a few seconds in an electric blender, then passed through a fine strainer and the liquid added to the prawn stock.  This results in a more flavorsome soup)

4. Combine prawn and chicken stocks

5. Cut barbecued pork into thin slices

6. Wash and drain bean sprouts

7. Heat some oil and gently fry garlic and ginger

8. When starting to brown add stock and prawns

9. Bring to the boil and cook for 15 minutes

10. Add noodles and cook for a further 5 minutes

11. Add pork, bean sprouts and five spiced powder, simmer for 2 minutes and serve in a large bowl, garnished with crab meat, spring onions and cucumber