Singapore Sling

Family Cocktail: Singapore Sling.

Servings

1

Ready In:

5min

Good For:

Drinks

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About this Recipe

What could be better than watching the Singapore Grand Prix with a Singapore Sling?

When I was growing up my dad used to make my sister and I non-alcoholic cocktails when we sat down to watch a movie, so we have introduced this to the next generation, swapping the movie for the grand prix.

Everyone is very happy. It’s just pineapple juice and orange juice with a slice of pineapple on the side for the little ones. The grown up version had a few more ingredients.

Enjoy…..Family Cocktail time has been given a massive seal of approval.

PS I could not find any Benedictine so we had to do without. Might explain the odd colour ?

Ingredients

  • 75ml pineapple juice
  • 75ml orange juice
  • 10ml lime juice
  • 20ml gin
  • 20ml cherry brandy
  • 10ml Cointreau
  • 10ml Benedictine

Step by Step Instructions

Step 1

 

Place all of the ingredients into a cocktail shaker with some ice. Shake well. Pour into a high ball glass and add a slice of pineapple on the side.

 

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Grilled Sesame Chicken Mid-Joints

Grilled Sesame Chicken Mid-Joints

Fast, light, Singaporean Chicken dish

Servings

4

Ready In:

30min

Good For:

Mains

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About this Recipe

By Ellen Aguan, Cuisine Paradise

Grilled Sesame Chicken Mid-Joints or ‘Yong Ge Kao Ji Chi’ as it is known in Singapore is absolutely yummy.

Another quick recipe, simply make the marinade first thing in the morning and bung it all in the fridge to infuse with the flavours. When you are back from work, put the rice on, and the chicken in oven to cook for 20-30 minutes. Fry some pak choi in a work and serve. What could be simpler?

Not only is this meal quick, it is also delicious and has entered the list of family favourites. Thank you Cuisine Paradise for the recipe

Ingredients

  • 8 chicken mid-joints
  • 1 tsp dark soy sauce
  • 4 tsp light soy sauce
  • 1 tsp cooking wine
  • 4-5 cloves garlic, lightly smashed
  • 1 1/2 tsp sesame oil
  • 1 tsp sesame

Step by Step Instructions

Step 1

(Rinse and pat dry the mid-joint – not sure that this is advised these days!), make a small slit at both side of the joint so that the marinade will get into the flesh.

Step 2

Marinate the mid-joint with light and dark soy sauce, cooking wine and garlic cloves for at least 20 minutes or more in the fridge.

Step 3

Before baking, drizzling 1.5 teaspoons of sesame oil on the marinated mid-joints, toss well and arrange them on baking tray.

Step 4

Bake in pre-heated 180 degree oven, on grilled function for about 20 – 30 minutes or until golden brown and cooked through.

Step 5

Drizzle sesame seeds on the mid-joints at the last 2 minutes of baking time..

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Singapore Chilli Prawns

Singapore Chilli Prawns

Quick tomato and prawn soup.

Servings

2

Ready In:

30min

Good For:

Starter

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About this Recipe

By Lorraine Elliott, Not Quite Nigella

Singapore Chilli Prawns is such a quick dish, less than 10 minutes to cook once everything is prepared. The thing I found intriguing about this recipe was that an egg was stirred into the soup at the end. The egg combined with the cornstarch turned the runny tomato and chilli sauce into a thick glutenous mixture which gave this Chilli Prawns dish a unqiue feel.

Thank you to Not Quite Nigella for this delicious home cooked recipe. Don’t forget to garnish with the spring onions to bring out the colour.

Ingredients

  • 750g prawns, peeled and butterflied
  • 2 long red chilli, finely sliced
  • thumb-sized piece ginger
  • 2-3 cloves garlic, smashed
  • 2 tsp olive oil
  • for garnishing spring onions
  • 280ml water
  • 2 tsp salt
  • 4 tbsp passata
  • 3/4 tbsp sweet chilli sauce
  • 1 tsp sesame oil
  • 3/4 tbsp white wine vinegar
  • 1 1/2 tbsp cornflour
  • 1 egg, beaten

Step by Step Instructions

Step 1

Heat wok or frying pan on medium to high heat and add 2 teaspoons of oil. Fry prawns for 1 minute. Scoop out. Mix the cornflour with 2-3 tbsp of water.

Step 2

Fry garlic, ginger, red chilli, then add in the fried prawn. Next add in the sauce ingredients and simmer for 1 minute. Add in the cornflour mixture to thicken the gravy.

Step 3

Lastly, add in a beaten egg, stir the gravy while adding in the egg. Sprinkle chopped spring onion on top if using. Enjoy warm

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Singapore Chicken Satay

Singapore Chicken Satay

Punchy peanuty chicken satay

Servings

2

Ready In:

25min

Good For:

Mains

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About this Recipe

By Mummy, I can cook

I love Satay and I love peanuts, but I am the only one in the family who does. So this was a dish for me. My other half put on a brave face and said he’d try it, the little ones refused. Typical….but to be honest they don’t know what they missed out on!

For those with anti-peanut feelings don’t worry the chicken marinade did not have any in, just the dipping sauce. The other half begrudgingly agreed ‘that it was better than he’d expected’, but he was still very tentative about the dipping sauce. Fool!

Here is the fabulous recipe from ‘Mummy, I can cook’. It’s a 10 out of 10 from me. Enjoy!

Ingredients

  • 500g chicken, skinned, boned and cut into bite sized pieces
  • 10 shallots
  • 2 cloves garlic
  • 2 stalks lemongrass, white part only, bruised
  • 2 slices galangal (can use ginger instead)
  • 2 tsp ground cumin
  • 1/2 tsp tumeric
  • 1 tsp salt
  • 8 tbsp unrefined cane sugar (palm sugar)
  • 1 tbsp Kecap Manis
  • 3-4 tbsp groundnut oil
Dipping Sauce

  • 250g toast peanuts, skinless
  • 1 tbsp tamarind pulp, mashed with 1/2 cup of water
  • 4 shallots
  • 2 cloves garlic
  • 1 stalk lemongrass
  • 2 slices galangal
  • 3-4 dried chilli
  • 3 tbsp groundnut oil
  • 4 tbsp unrefined cane sugar
  • 1 tsp soy sauce

Step by Step Instructions

Step 1

Blend the shallots, garlic, lemongrass and galangal in a blender. Add the cumin, coriander, turmeric, sea salt, unrefined cane sugar, kecap manis and groundnut oil and blitz again until you get a paste.

Step 2

Marinade the chicken in the paste overnight or even for 24 hours.

Step 3

Thread the chicken pieces on to pre soaked wooden skewers.

Step 4

Now to make the peanut sauce: roughly chop half the peanuts and finely grind the other half to help thicken the sauce. Then boil the peanuts in the assam water, simmering for about 20 minutes.

Step 5

Meanwhile, blend the shallots, garlic, lemongrass, galangal and chilli. Fry with the leftover satay marinade in the oil until it is fragrant.

Step 6

Add the fried spice paste to the peanuts and simmer for another 15 minutes.

Step 7

Add the seasonings and reduce by boiling/add water as needed.

Step 8

Once the sauce is ready, set it aside. Chop some red onion and cucumber to serve with the chicken satay then turn the grill on to high.

Step 9

Grill the skewers for about 5 minutes on each side until cooked and slightly charred. Baste generously with some oil when needed.

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Sugee Cake

Sugee Cake

A rich pudding like cake for celebrations and festivals

Servings

8

Ready In:

1 hour 30min

Good For:

Dessert

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About this Recipe

By Sweet Additions

Sugee cake is a staple at festivities in Singapore, be it a wedding or Christmas. The cake is made with semolina and almonds and an extraordinarily large number of egg yolks which give it a certain richness.

Much like our Christmas Cake, every family has their own recipe and their own way of decorating it. Options include with icing or marzipan or simply as it comes. We went for the latter, but maybe next time I would choose to add a bit of icing. Thank you to Sweet Additions for the recipe.

The cake is quite pudding-like and goes well with a cup of coffee. Enjoy!

Ingredients

  • 310g butter, melted at room temperature
  • 20g coarse semolina/sugee
  • 125g almonds, coarsely ground
  • 3 tbsp baking powder, sifted with the flour
  • 3 tbsp plain flour, sifted with the baking powder
  • 220g granulated sugar
  • 4 egg whites, beat till stiff
  • 8 egg yolks
  • 2 tbsp brandy
  • 1 tsp vanilla extract

Step by Step Instructions

Step 1

Combine the butter and semolina to form a paste and set aside, you can leave this overnight.

Step 2

Grease and line a 22″ cake tin and turn the oven to 150C.

Step 3

Mix the egg yolks and the sugar with an electric whisk until light and fluffy and put to one side.

Step 4

Combine the sifted plain flour and baking powder and ground almonds with the semolina paste.

Step 5

Then mix this with the egg yolk and sugar mixture.

Step 6

Stir in the vanilla extract and brandy.

Step 7

In another bowl, whisk the egg whites until they form stiff peaks. Then fold into the mixture and transfer to the baking tin.

Step 8

Cook at 150C for 1 hour or until it is firm in the middle.

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