By Mrs Leong Yee Soo
Celebrate! most sensible selections from the chinese language desk promises to embellish your dinner desk with 28 vintage recipes from The better of Singapore’s Recipes series, a six-book selection of favourites from the overdue Mrs Leong Yee Soo, culinary matriarch and the major authority on Singapore food.
Specially chosen to boost any occasion or accumulating, this critical choice of recipes contains all-time favourites comparable to seven-treasure steamed duck, yu sang and braised scorching pot in addition to conventional crowd-pleasing snacks similar to highly spiced prawn rolls, pineapple brownies and kuih bangkit.
With enjoyable snippets at the diets of the 12 animals of the chinese language zodiac, this ebook makes a fantastic present and is an absolute must-have for all occasions!
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Additional info for Celebrate! Top picks from the Chinese table
Pour 1 Tbsp of batter at a time into the hot oil to make thin flakes; fry until light brown. Remove with a wire ladle and drain on absorbent paper. Keep in an airtight container. This can be made several days in advance. Horse Those born in the Year of the Horse are said to be impulsive and independent and will thrive on food that keeps them in high spirits. The variety of colours and flavours in this dish will ensure that the Horse is kept in peak form. 32 33 34 Braised Fish Head In Claypot Threadfin fish (ikan kurau) head 1, cut into large pieces Ginger juice 1 Tbsp Soy sauce 1 Tbsp Soft bean curd (taufu) 1 piece, cut into pieces Cooking oil 2 Tbsp Lard or cooking oil 3 Tbsp Ginger 4 slices, peeled Garlic 4 cloves, peeled and lightly crushed Bamboo shoots 55 g (2 oz), boiled and sliced Carrots 55 g (2 oz), skinned and sliced Chinese mushrooms 4, soaked and sliced Chinese cabbage 225 g (8 oz), cut into pieces Roast pork 115 g (4 oz), cut into small pieces Spring onions 2, cut into short lengths Sauce Water 900 ml (4 cups) Chicken stock cube 1 Salt 1/4 tsp Sugar 1/4 tsp MSG 1 tsp, optional Soy sauce 3 tsp Oyster sauce 1 Tbsp Pepper to taste 1.
Scoop out with a porcelain spoon dipped into cold water and drop into a basin of cold water. Set aside for 1/2 hour. 6. Meanwhile, combine the minced pork with fish paste and minced prawns. Add the rest of the pork ball ingredients and mix by hand until well combined. Set aside. 7. 5 litres (20 cups) of water, 1 tsp salt and 1 tsp MSG, if using, and bring to a rapid boil. Boil the balls in the following order: fish balls, prawn balls, meatballs. When cooked, transfer the balls to a large plate and set aside.
Transfer to a claypot. 5. Add the roast pork, fish head and the bean curd into the claypot. Cover and cook over moderate heat for 20 minutes. 6. Garnish with spring onions and serve hot. 35 Tiger This protein-packed dish will be a favourite with those born in the Year of the Tiger. With fish and roast pork, the dish will definitely provide adequate protein to fuel up Tigers. 36 Fish in Tamarind Sauce Silver belly or grouper 625 g (1 lb 6 oz) Galangal 14 slices, peeled Turmeric 2 tsp, peeled and chopped Candlenut 1 Shrimp paste (belacan) 1 heaped Tbsp Shallots 20, peeled Red chillies 5 Water 680 ml (3 cups) Tamarind pulp (asam) 11/2 Tbsp, mixed with 225 ml (1 cup) water, squeezed and strained Dried sour fruit (asam gelugur) 3 slices Salt 1/2 Tbsp Sugar 1 tsp Basil leaves 4 sprigs, picked and washed Lard 1 Tbsp 1.
Celebrate! Top picks from the Chinese table by Mrs Leong Yee Soo