Rojak

Rojak is a Malay word, used to describe something that is derived from a mixture of unrelated substances.

It comprises small pieces of fruit, vegetables, dried tofu, dough fritters and cured cuttlefish are cooked in a prawn paste sauce with crushed peanuts, to form a dish that is not only found in Singapore, but in Malaysia and Indonesia as well.

There are two types of rojak in Singapore;
Indian rojak (pasembor), which is an mixture of potatoes, eggs, bean curd and prawns fried in batter, served in with a sweet and spicy chili sauce,

and fruit rojak, which is made up of cucumber, pineapple, jicama, bean sprouts, tofu and chinese fritters.

The following is a simple recipe to make fruit rojak:

Ingredients include

- 2 cucumbers, peeled and cubed 
- 100g peeled and cubed pineapple 
- 100g bangkuang (jicama), cubed(tulip bulb) 
- 2 pieces fried beancurd, sliced 
- 100g bean sprouts 
- 100g water spinach 
- 100g jellyfish or preserved squid 
- 1 tablespoon chopped ginger flower 
- 1 deep-fried dough stick, sliced 

- Dressing : 
1 tablespoon tamarind pulp soaked in 2 tablespoons water 
300g roasted peanuts, crushed 
6 tablespoons black prawn paste 
4 tablespoons sugar 
3 tablespoons lime juice 
1 tablespoon ground dried red chillies, fried in 1 teaspoon oil


Procedure:

Cut the cucumber, pineapple, bangkuang and bean curd into bite-sized pieces.

Blanch the bean sprouts and water spinach for 10 seconds, remove and drain.

Clean the jellyfish and cut into strips; peel and clean the squid and cut into pieces.

To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice.

Combine the tamarind juice with two thirds of the crushed peanuts and all other Dressing ingredients in a large salad bowl and mix well.

Add the vegetables and other ingredients and mix well. Garnish with the remaining peanuts and serve.


References:
http://en.wikipedia.org/wiki/Rojak
http://www.grouprecipes.com/45721/singapore-style-rojak.html

Posed by Hanyi Wong

South Indian Dinner :Rasam

Rasam is a South Indian soup,it classical  prepared using  tamarind juice as a base, with added ingredients such as chilli , pepper , cumin and used as seasoning . 

preparation 

ingredients

 For the rasam:

• 9-10 medium size red and juicy tomatoes
• 1 or 2 cups water
• salt

For the spice herb mixture:

• ½ cup coriander stems with or without leaves
• 1 inch ginger
• 8-9 garlic
• 10-12 black pepper
• 1 tbsp cumin seeds

For the tempering:

• 2 tbsp oil
• 2 to 3 sprig of curry leaves
• a pinch of asafoetida
• 1 tsp mustard seeds
• 1 tsp white lentils
• 1 or 2 red chillies, broken
• ½ tsp turmeric powder

method

1. blanch or steam the tomatoes.
2. once they cool, chop them and blend to a smooth puree.
3. in a mixer and pestle make a coarse paste of all the ingredients mentioned in the spice herb mixture list above.
4. heat oil and fry the mustard seeds. when they start to crackle add the white lentil.
5. fry the white lentil till light brown and then add all the other tempering ingredients, except turmeric powder.
6. fry for a minute.
7. add the coarse herb and spice paste. add turmeric powder and fry for a minute.
8. now add the tomato puree.
9. add the water and salt.
10. bring to a thorough boil and then simmer for 10-12 minutes.
11. garnish tomato rasam with coriander leaves.

serve 

tomato rasam hot with rice.

by Nayana.kalaimalai 

south indian lunch: sambar

sambar is a lentils and vegetable stew based on a brew made with tamarind , it is a dish from south Indian.

preparation 
Ingredients

• 1 cup pigeon pea lentils
• 1 to 1.5 cups, cleaned and chopped vegetables - okra, french beans, potatoes, shallots or onions, small round lady finger, tomatoes
• 1 tbsp seedless tamarind soaked in ½ cup water
• 1 to 1.5 tbsp sambar powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• a pinch of asafoetida
• 2.5 to 3 cups water for pressure cooking the lentils
• cups water to be added later
• salt

for the tempering

• 2 to 3 dry red chillies
• 1 tsp mustard seeds
• ¼ tsp fenugreek seeds (optional)
• a pinch or two of asfoetida
• 2 to 3 cloves garlic - crushed lightly with the peels (optional)
• 12 to 15 curry leaves

method

1. first soak the tamarind in warm water for 30 mins. pick and rinse the dal in water well.
2. boil dal in 2.5 to 3 cups water in the pressure cooker for 8-9 whistles on medium to high flame. the lentils should become soft and mushy.
3. once the pressure settles down on its own, remove the lid.
4. now add the chopped veggies, turmeric powder, red chilli powder, asafoetida and salt. add 2 cup water and stir well.
5. pressure cook again for 1 whistle on medium to high flame. once the pressure settles down on its own, remove the lid.
6. add the sambar powder and tamarind pulp. if the consistency of sambar is thick, then add some water.
7. keep the cooker on the stove and and then simmer the sambar for 10-12 minutes on a low flame.
8. keep on stirring at intervals so that the lentil does not stick to the bottom. switch off and keep the sambar covered.
9. in a small pan, heat oil. crackle the mustard seeds first.
10. then add the fenugreek seeds, garlic, red chillies, asafoetida and curry leaves.
11. fry till the garlic turns a light brown and the red chillies change colour. pour the whole tempering in the steaming hot sambar. close with a lid so that the flavours infuse for about 5-6 minutes.
12. lastly stir 

serve

 the vegetable sambar with steamed rice or idli or dosa or medu vada.

 by Nayana.Kalaimalai

China Food Journey

  The story of china is the story of food. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisin and Sxechuan cuisine. These styles are distinctive from one another due to factors such as availability of resources, climate ,geopraphy, history, cooking techniques and lifestyle. One style may favour the use of lots of garlic and shallotsover lots of chilli and spices, while another may favourspreparing seafood over other meats and fowl.
Jiangsu cuisine favours cooking techniques such as braising and  stewing, while Sichuan cuisine employs baking, just to name a few.Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Peking dark and dim-sum are other popular dishes well known outside of China.
  Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, saliting, picking and fermentation.

 Retrived fromhttps://www.youtube.com/watch?v=Plg-ZiWNst8

                                                             ---renyu fang

Chicken Rice

Another dish that is considered a national dish of Singapore is the Hainanese Chicken Rice.

It is a relatively cheap meal ($3-$4) and can be purchased at many of the coffee shops or hawker centres in Singapore. However, it is also available at restaurants, though the price is often many times the price of a regular meal in a coffee shop. Chicken rice is often served with a soup that has been flavoured through cooking the chicken with spices and seasoned. Some locals believe that the taste of chicken rice is brought out when the chicken is a 'kampong' chicken, which is in other words, a free ranging chicken.

The popularity and fame of the dish is such that it is even served at international expositions and global events abroad, as well as on the Singapore Airlines flight as one of the optional inflight meals.

There are regional variations in this dish in Malaysia and Thailand as well. In Malacca, Malaysia, the chicken rice is served in the shape of rice balls. In Thailand, the chicken rice appears to be rather similar to the kind served in Singapore, but it is called khao man kai. 

The following is a link to a recipe to cook this much loved Singapore dish.
http://www.sbs.com.au/food/recipes/hainanese-chicken-rice

References:
http://en.wikipedia.org/wiki/Hainanese_chicken_rice


- Hanyi Wong

Tandoori Chicken

Ingredients


Chicken whole1 
Kashmiri red chilli powder 2 teaspoon
Lemon juice 3 tablespoons
Salt  to taste
Yogurt 1 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Garam masala powder 1/2 teaspoon
Olive oil to baste2 tablespoons
Chaat masala 1/2 teaspoon


Method


1. Make incisions with a sharp knife on the chicken breast, legs and thighs.
2. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
3. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
4. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
5. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
6. Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. 
7. Baste chicken with a little oil and cook for another four minutes. Remove and set aside.
8. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.


http://www.sanjeevkapoor.com/recipe/Tandoori-Chicken-Cooking-with-Olive-Oil.html


By Anmol Jajee

Dum Aloo (Baked Potato with spices and curry)

Ingredients
Potatoes peeled 18-20 small
Oil  for deep-frying
Kashmiri red chillies ground 5-6 
Yogurt 2 cups
Green cardamom powder
1/2 teaspoonDry ginger powder
1 teaspoonFennel seed powder 2 tablespoons
Mustard oil 1/4 cup
Clove powder   a pinch
Asafoetida   a pinch
Salt   to taste
Roasted cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon


Method




1.Prick the potatoes all over with the help of a fork.  Keep in salted water for fifteen minutes. 

---

2. Drain and wipe dry.
3. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. 
4. Drain on absorbent paper and set aside.  Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder.  Heat the mustard oil in a pan.
5. Add the clove powder and asafoetida.  Add half a cup of water and salt to taste and bring the mixture to a boil.  
6. Stir in the yogurt mixture and bring the mixtuer to a boil.
7. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.  Serve hot, garnished with roasted cumin powder and garam masala powder.
8. Serve hot, garnished with roasted cumin powder and garam masala powder.


http://www.sanjeevkapoor.com/Recipe/Kashmiri-Dum-Aloo.html
By Anmol Jajee

A must-try Singapore dish - Chili Crab

The chilli crab is a favourite seafood dish in Singapore and has even been claimed as one of Singapore’s National Dish. 

Mud crabs are commonly used to cook this dish, stir-fried in a sweet and salty tomato and chilli based sauce. Contradictory to its name however, the meal is not very spicy. 

The chilli crab has been regarded as a must-try dish among tourists and locals alike, as part of the cultural experience of tasting local food. As part of the dining experience, diners are encouraged to eat the crabs by hand, though the process of consumption is a messy business and wet tissues are often provided at restaurants for this reason.

The video above is a local's guide on the consumption of the crabs and the appropriate etiquette for the consumption.

However, given the popularity and the amount of preparation required to prepare this meal, it is a pricey dish (around $45 on average) and not often consumed by locals, save on special occasions. 

Those who wish to taste local food and are budget often opt to consume cheaper alternatives such as Chicken Rice or Nasi Lemak.

The sauce of the dish has been thought to make up a large part of the excellent taste of the crab, so much so that there has been a demand for simply the sauce itself. 

References:

http://en.wikipedia.org/wiki/Chilli_crab

- Posted by Hanyi Wong

Chinese-DIM SUM

DIM SUM ( 点心)) is a style of Cantonese or Hokkien food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.

Eating dim sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶), as tea is typically served with dim sum.

 HISTORY Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travelers on the ancientSilk Road needing a place to rest. Thus teahouses were established along the roadside. An imperial physician in the third century wrote that combining tea with food would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society it has become common place for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go.

                                                                          ---Renyu Fang

Aloo Paratha (bread stuffed with Potato)

Aloo Paratha (stuffed potato bread)

Ingredients

• Whole wheat flour (atta) 2 cups
• Potato boiled 2 medium
• Pomegranate seeds (anardana)
• 1 teaspoon
• Red chilli powder 1 teaspoon
• Green chilli chopped 1
• Salt to taste
• Butter 4 tablespoons

Method

1. Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
2. Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make round balls.
3. Cover with a wet cloth and keep aside for five minutes. Take a round ball and flatten it by pressing. Place potato mixture on it and again make it into a round ball.
4. Seal the edges completely so that potato stuffing does not come out. Flatten the round ball, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.
5. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.
6. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or butter.

Reference
**http://www.sanjeevkapoor.com/Recipe/Aloo-Parantha.html**

By Anmol Jajee

The South Indian Breakfast Dish :Dosa

Dosa is a south Indian dish , it is served in the south states of India that are Tamil Nadu, Karnataka , Telegana, Andra Pradesh and Kerala. Dosa is made up of rice and lentils batter. Dosa is served for breakfast. Dosa has said to be a healthy breakfast reason being because it contains no sugar or no other fat , it high in carbohydrates and it gluten-free ,also the process gives vitamin B & C.

Preparation
Ingredients

• Rice - 3.5 cups
• Urad dal - 1 cup
• Fenugreek seeds - 2 tblsp
• Oil - to fry dosa 
• Salt - to taste

Method

1. Wash and soak the rice and urad dal with fenugreek seeds separately .(note: overnight is great to soak but if in an hurry 1 hour is enough)
2. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter that thin.(note: if it become thick you can add water later )
3. heat up the oven for 20 min , than turn it off and put the batter mix in it and wait till it raise.
4. heat a non stick pan or a traditional dose pan.
5. The pan should become hot enough so that when you sprinkle few drops of water on the pan, it should sizzle right away.
6. Just add 3-4 drops of oil and spread it all over the pan using an onion slice .
7. Pour a ladle full of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.
8. Add few drops of oil around the edges of the dosa.
9. Once it turns slightly brown and the edges start lifting, flip and brown the other side too

Serve
serve dose with hot samber , chutney and any non veg curry or veg curry

by Nayana.Kalaimalai


Reference from
http://simpleindianrecipes.com/dosa.aspx
http://en.wikipedia.org/wiki/Dosa

Chinese Cuisine-HOT POT ! ! !

The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Tang Dynasty and was further established during the Mongolian Yuan Dynasty.In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane, butane gas, or induction cooker versions.

Because hot pot styles change so much from region to region, many different ingredients are used.

Different kinds of hot pots can be found in Beijing – typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, mild broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. The broth is boiled in a deep, donut-shaped bowl surrounding the 

One of the most famous variations is the Chongqing (Chungking) má là (Chinese: 麻辣 – "numb and spicy") hot pot, to which Sichuan pepper (Chinese: 花椒 huā jiāo "flower pepper"; also known as prickly ash) is added. Combined with spicy ingredients like chili, it creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It is usual to use a variety of different meats as well as sliced mutton fillet. A Chongqing hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. "má là huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China. "Shuàn yáng ròu",Chinese: 涮羊肉 (instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.


                                                     ---renyu fang