RECIPES OF SINGAPORE

Ingredients

240 gms

300 gms

300 gms

300 gms

4

180 gms

60 gms

1

1 cup

20

2 tsp

1 1/2 cups

6 cups

2 tsp

1 tsp

6-10

1 cup

French beans

Long beans

Jicama

Cabbage

Bean curd (hard)

Small prawns (peeled)

Galangal (peeled and smashed)

Lemon grass (cleaned and smashed)

Dried prawns (washed, soaked and pounded)

Shallots (peeled)

Shrimp paste (belacan)

Coconut milk

Water
Salt (adjust to taste)

Sugar (adjust to taste)

Dried chillies

Vegetable oil

1. Cut cabbage into bite-sized pieces
2. String French beans and cut into finger lengths diagonally
3. Cut long beans into finger lengths
4. Peel jicama and shred into finger lengths
5. Soak dried chilies till soft for half hour in warm water
6. Pound till fine
7. Cut each bean curd diagonally
8. Place wok over high heat and when smoking, add oil
9. When hot, deep fry the bean curd cakes till golden
10. Drain and remove all but 6 tbsp oil and stir fry the pounded chilies till fragrant
11. Keep aside
12. Mix coconut with half cup water, squeeze for thick milk and set aside
13. Mix with remaining water and squeeze for thin milk
14. Or mix half cup processed coconut milk with water
15. Pound or grind shallots and shrimp paste coarsely
16. Place thin coconut milk in a saucepan and turn on high heat
17. Add shallot mixture, dried prawns, galangal and lemon grass
18. When boiling, add jicama, long beans, French beans, cabbage and prawns
19. When boiling again, add bean curd and seasoning
20. Add thick coconut milk and chilies and oil mixture
21. Boil 10 minutes