RECIPES OF SINGAPORE

Ingredients

1 tbsp

1 tsp

1/2 cup

10 cloves

1/4 cup

1 lb

1 lb small

2 lbs

8 oz

3 stalks

Canned salted black beans (or bean sauce)

Salt (adjust to taste)

Oil

Garlic

Water (or stock)

Boiled pork (slice finely, then cut into narrow strips)

Raw prawns

Fresh noodles

Fresh bean sprouts

Celery (finely chopped)

4

6 cloves

5 stalks

3-4

A few stalks

Eggs

Garlic

Spring onions

Fresh red chilies

Fresh coriander leaves

Salt (adjust to taste)

Pepper (adjust to taste)

1. If using fresh rice noodles, cut into ¼ inch strips and pour boiling water over to soften and separate the layers and drain in colander (If using Hokkien mee (thick yellow noodles), rinse in hot water and drain)

2. Shell and de-vein the prawns (if small prawns are not available, cut large prawns into pieces)

3. Wash bean sprouts, rinsing away any skins, then pinch off straggly 'tails'

4. Crush garlic, rinse salted beans and mash with a fork or chop finely

5. Bean sauce can be used straight from the jar

6. At serving time heat a wok, pour in oil and when oil has heated stir fry the garlic on low heat until just starting to change color

7. Add beans or bean sauce and stir fry for 30 seconds

8. Turn heat to high, add pork and fry for 1 minute, then add prawns and continue to stir fry for 2 minutes

9. Add water or stock, bring to the boil and add salt

10. Cook quickly, uncovered for 1 minute, then add celery and bean sprouts and toss for a further minute

11. Add the noodles and keep tossing until all the ingredients are thoroughly mixed and noodles heated through

12. Dish on to a large flat platter and sprinkle the top of the noodles with all of the prepared garnishes

13. Serve immediately

1. Beat eggs and season with pepper and salt

2. Heat a frying pan and grease lightly with oil

3. Fry the mixture, a little at a time, into thin round omelettes (Do not fold but turn them on to a plate as they are cooked)

4. When cool, roll up and cut into thin strips

5. Cut spring onions, including green leaves, into 2 inch lengths

6. Seed the chilies, then slice finely

7. Wash the fresh coriander, then chop leaves and stalks

8. Finely chop or pound garlic, rinse in cold water, squeeze dry in kitchen paper and fry over low heat until pale golden

9. Drain and crumble into small pieces