πŸ‡ΈπŸ‡¬ Singapore πŸ‡ΈπŸ‡¬ Total Defense Day

Singapore

This week we made dishes from Singapore. Lots of great contributions. I need to get more into the history of the holidays again. I have gotten a bit mentally lazy when it comes to that part, which is a shame because it’s a great way to learn about different places in the world and what they are up to, their history and traditions. That being said I have been very busy in my regular day to day, so I don’t feel too bad on myself for slacking off on the educational aspect of the dinner party. I also think it’ll be a bit more fun when I can share the learning with Lennon, and make some projects out of it for him. So more about this weeks food, which in itself is a part of a learning journey.

Total yum fest!! Gado Gado salad, Chili Crab, Street Noodles, and Mango Pudding. Everything was great!!

..Street Noodles..

So Singapore noodles aren’t a Singaporian dish, so as much as I wanted to make them I felt the inauthenticity over powered my desires. These were curry noodles so they scratched the itch. I bought some Sushiage prefried tofu from the Asian Market bc I was craving that specific texture.Β 

Apparently they are supposed to be stuffed with stuff, but they worked very well for what I wanted them for. I boiled them for a minute to get some of the oils out, then squeezed them out. After they puffed back up I cut them into bite sized chunks and set them aside. I also made rice noodles, which failed terribly. Luckily for time I had some fettuccine noodles leftover from my dinner the night before that has no future plans, so I used those and they turned out just fine. I got my recipe fromΒ Once A Month MealsΒ and followed it pretty close except I used a bag of cabbage and carrots coleslaw in lieu of cabbage and carrots separate, plus my changes with the tofu and noodles. I thought this dish was great!Β 

..Chili Crab..

Angela rocked it tonight with this Chili Crab. She used an authentic chili crab recipe mixed in with some “Crab” from a Asian crab cake recipe she found on another site and came up with this mash up of awesomeness. I made a recipe for it since it was so great! I wish I took some better photos of it, maybe it wasn’t the most photogenic food, but I feel if I put some of the cilantro and jalapeno greens on top the photo would have been 100000x better….move on Yochi, it is what it is…

Click here for the recipe!Β 

..Gado Gado..

Danielle made this salad once before for Indonesia, and when she saw it was also native to Singapore she jumped at the opportunity to make it again. The peanut sauce in this salad is superb. Mix of lettuce, cabbage, green beans, potatoes, tofu, cucumbers topped with that peanut dressing and garnished with peanuts. Always a winner.Β 

Click here for the recipe!Β 

..Mango Pudding..

Wendy gave it a good try with this Mango Pudding. The agar didn’t set, but on the bright side it made a really delicious drink!Β 

Next week we will be eating cuisine from Bhutan which I have to admit I never heard of and I’m unsure if I can pronounce. Although it is another Asian country, I chose it because it has a unique cuisine, and I am looking forward to trying it, and learning more about their country and culture.Β 

Vegan Singapore Chili Crab

A mashup of a few recipes made this amazing vegan chili crab. Bring this unique dish to your next potluck! 

Course: Side Dish
Cuisine: South East Asian
Author: Angela
Ingredients
  • 1 tbsp cornstarch
  • 3 jars hearts of palm, chopped
  • 2 cans artichoke hearts, chopped
  • 8 sheets nori
  • 2 shallots
  • 1.5 inch ginger
  • 6 garlic cloves
  • 2-4 thai chilies
  • 1/2 c sweet chili sauce
  • 1/4 c tomato paste
  • 2 tbsp peanut oil
  • 2 cups no chickn broth
  • 1 cup cilantro chopped
  • 1 jalapeno diced
  • 1/2 cup scallions chopped
Instructions
  1. Mix the cornstarch with 2 tablespoons water and set aside. 

  2. In a food processor combine nori, shallots, ginger, garlic, chilis, sweet chili sauce, and tomato paste, with enough water to make a paste.

  3. Heat peanut oil in a large saute pan or wok, and cook the paste for 30 seconds to 1 minute. 

  4. Add the chopped hearts of palm and artichoke hearts and stir well to combine. 

  5. Add broth and boil.

  6. Stir in cornstarch and boil to thicken. 

  7. Combine cilantro, jalapeno, and scallions and use as garish to serve. 

Recipe Notes

Adapted fromΒ Serious Eats

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