Singapore Beef Noodle (新加坡牛肉面)


When you crave for a dish that is not available here, what do you do?  You make them!  I craved for Singapore Beef Noodle so much that I almost booked an air ticket back to Singapore.  Of course, it is not a practical at all.  After much research and asking around, I created this recipe.  I made the beef stock similar to Vietnamese PHO.  The taste is close enough to satisfy my craving.  Honestly, my beef noodle is nothing compare to the one at famous beef noodle stall in Singapore!  To achieve authentic taste, I will try to bribe my favorite beef noodle stall owner on my next trip to Singapore :p

INGREDIENTS

Stock ingredients
1 – 2 lb of beef bones (mix half of beef bones with meat and beef bones only) 
1 knob size of ginger
1 bag of Chinese special soup spices mix *PHO HOA* (Use 1 cinnamon stick, 2 star anise, few cloves, all spice powder if not available)
1 tbsp white peppercorns
 
Gravy ingredients
1 tsp minced garlic
1 tsp minced ginger
Seasoning:  2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sesame seed oil, 1 tbsp oyster sauce and 1 tsp white pepper
cornstarch mixture (enough to thicken the sauce) about 1/2 cup of cornstarch to 1 cup of water
 
Serving ingredients
1/2 lb of beef ribeye (thinly sliced)
few beef balls
1 lb of fresh round rice noodle or fresh flat rice noodle (fresh thick beehoon or fresh Kway Teow)
handful of beansprouts
handful of cilantro
1 lime, quartered
Sambal Chili Sauce(as dipping sauce)
Fresh ginger sauce (as dipping sauce)
 

METHOD

Making stock:
(1)  Clean beef bones thoroughly.  Bring a pot of water to boil, and blanch beef bones for 5 minutes.  Remove and rinse again. 
(2)  In a huge stock pot, boil about 2 l of water.  Add beef bones and simmer for at least 8 hours. 
(3)  While stock is simmering, remove all floating scrums and oil.  Clean stock is a must! 
(4)  After 8 hours of simmering, remove the bones from the stock.  Add spice bag or spices and peppercorn.  Bring to a boil for another 1 – 2 hours. You can add beef balls during this stage.
 
Making Gravy:
(1)  Add little oil to a pan.  Add minced garlic and ginger.  Stir fry till fragrant.
(2)  Add 2 – 3 cups of beef stock, and bring to a boil. 
(3)  Add seasoning ingredients, and boil for another 2 minutes.
(4)  Add cornstarch mixture to thicken the sauce, and turn down the heat to the lowest. 
(5)  Keep the gravy heated, while preparing your noodle.   Stir every once a while.
 
How to serve:
(1)  In a pot, add water enough to blanch noodle.  Blanch rice noodle for 1-2 minutes.  Drain and set aside in a serving bowl.
(2)  In another pot, add beef stock and bring to a boil. 
(3)  Add little salt and pepper to stock. 
(4)  Using a sieve, blanch thinly sliced beef for 30 seconds or almost cooked.  Blanch bean sprouts for a minute.
(5)  Place cooked beef over noodle in a bowl.
(6)  Pour gravy over the beef and noodle.  Garnish with bean sprouts, cilantro and a slice of lime.
(7)  Take a small bowl, add beef stock and beef balls.  Garnish with cilantro.
(8)  Serve with sambal chili sauce and fresh ginger sauce.  Enjoy!
Note:  To make soup version, just pour beef stock over cooked noodle. 

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Stuffed tofu vermicelli soup (酿豆腐粉丝汤)


INGREDIENTS

1 package of Fried Tofu Puffs (about 10)
1/2 cup ground pork
1 bundle of Vermicelli (粉丝), soaked for 15 minutes
1 tsp preserved dried cabbage(冬菜), minced finely
1 handful of green onion, cut thinly
1 handful of cilantro
 
Marinate ingredient for ground pork
1/4 tsp salt
dash of white pepper
1/4 tsp of soy sauce
little cornstarch
 
Seasoning ingredients
1 tsp salt
1 tsp sesame seed oil
3 cups chicken stock (adjust accordingly)
 

METHOD

(1)  Combine ground pork with marinating ingredients, and set aside for 15 minutes.
(2)  Rinse and squeeze the tofu puffs to remove excess water.  Make a cut in the middle of every tofu puff.  Stuff each tofu puff with marinated ground pork.
(3)  Bring seasoning ingredients to a boil in a pot.  Add tofu puff and boil for 20 minutes.
(4)  Add preserved cabbage, vermicelli and green onion, and boil for another 2 minutes.
(5)  Sprinkle with cilantro, and serve hot! 
 

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The Four Kinds (炒四样)


INGREDIENTS

1 cup ground beef
1/2 cup corn kennels
1/2 cup green or red pepper, cut into small cubes
1/2 cup shelled edamame
1 red chilli, sliced (optional)
 
Ground beef marinating ingredients
1 tbsp water
1/2 tsp minced garlic
1/2 tsp Chinese cooking wine
1/4 tsp soy sauce
1/4 tsp oyster sauce
1/4 tsp sesame seed oil
1/4 tsp salt
1/4 tsp cornstarch
 
Seasoning ingredients
1/2 tsp salt
1/4 tsp pepper
 

METHOD

(1)  Marinate ground beef with above ingredients.  Leave aside for 15 minutes.
(2)  Add little oil in wok, and stir fry marinated beef till almost cooked.  Drain the excess liquid, and set aside.
(3)  Blanch corn kennels and shelled Edamame in hot water for 2 minutes.  Drain and set aside.
(4)  Heat 2 tsp oil in a clean wok.  Add red chilli (optional), red or green pepper, corn, edamame and ground beef.  Stir fry for few minutes, and well combined.  Add seasoning and stir fry for another minute.
(5)  Serve hot with rice and enjoy!
 

 

Singapore Claypot Rice (新加坡煲仔饭)


INGREDIENTS

1/2 chicken with bones, cut into pieces
4 dried Chinese mushrooms, soaked and cut into quarters
1 pair of Chinese sausages, sliced thinly
Chinese parsley
few bok choy or green vegetables, washed and blanched for few minutes
3 cups fragrant Thai rice, washed and drained
few ginger slices
 
Seasoning
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame seed oil
dash of pepper
 

METHOD

(1)  Marinate chicken pieces with 1/2 tbsp dark soy sauce, 1/2 tbsp light soy sauce, dash of pepper and sesame seed oil.  Set aside for 30 minutes.
(2)  Heat 1 tbsp of oil in pan, and stir fry chicken till almost cooked.  Lastly, add Chinese mushrooms and stir fry for another minute.  Set aside.
(3)  Add washed rice and water (enough to cook rice) in a claypot.  Heat to high, and turn to low once it starts boiling.
(4)  Cook rice in claypot for 15 minutes or until cooked.  Assemble cooked chicken pieces, blanched bok choy, mushrooms and sausages on top of rice.
(5)  Cover the claypot, and allow to cook for another 15 minutes over a low heat. 
(6)  Remove lid, and drizzle Seasoning ingredients over the rice.  Garnish with chinese parsley. 
(7)  Serve hot and enjoy!
 

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Stir-fried Shanghai Rice Cake (炒上海年糕)


INGREDIENTS

1 package of dried Chinese Rice Cake (available in Asian market)
1/2 cup pork loin, thinly sliced
1 cup choy sim or Pak choi (green vegetables), chopped
2 cups cabbage, sliced thinly
1 green onion, cut into 2 inches long
3 slices of ginger, cut into thin strips
 
Marinate ingredients (sliced pork)
little salt and pepper
1/2 tsp cornstarch
1 tsp light soy sauce
little sesame seed oil
 
Seasoning (rice cake)
1 tsp dark soy sauce
1 tsp light soy sauce
1/2 tsp sugar
dash of sesame seed oil
1/4 cup water
 

METHOD

(1)  Soak rice cake for 5 – 6 hours, or till rice cakes are softened. 
(2)  Cut pork loin into thin slices, mix with marinate for 20 minutes.
(3)  Heat 2 tbsp oil in a wok.  Add ginger strips, and stir fry till fragrant.
(4)  Add pork slices and stir fry till cooked. 
(5)  Add cabbage, and stir fry till cabbage is softened.  Remove and set aside.
(6)  In the same wok, add little oil.  Stir fry green vegetables. 
(7)  Add rice cake and seasoning, cook till rice cake is tender.  Add green onion.
(8)  Quickly toss over high heat.  Serve hot and enjoy!
 
 

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Sour Plum Drink (酸梅水)


INGREDIENTS

10 preserved sour plums (adjust accordingly)
5 key limes, halves
7 tbsp sugar (adjust accordingly)
5 cups water
lots of ICE
 

METHOD

(1)  Bring 5 cups of water to a boil, and add preserved sour plums and sugar.  Turn off the heat, and leave it for 1 hour.
(2)  Once the sour plums are softened, add key limes and stir to combine.
(3)  Fill your favorite drinking cup with ice, and pour the sour plum drink in the cup.
(4)  Enjoy this drink during hot Summer! 
 
 

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Steamed Promfret in Teochew style (潮州蒸鱼)


 

INGREDIENTS

1 promfret, cleaned
10 thin slices of ginger
1 dried mushroom, soaked and sliced thinly (optional)
1 tbsp salted mustard vegetable (kiam chye), finely sliced
1 stalk Chinese parsley
1 red chillies, finely sliced (optional)
2 sour plums (available in Chinese market)
1 tomato, cut into quarters
 
SAUCE ingredients
2 tsp soy sauce
1/2 tsp sugar
1/2 tsp sesame seed oil
1/4 tsp salt
2 cups chicken stock
 

METHOD

(1)  Clean promfret thoroughly, and rub the fish skin with little salt.  Make shallow slits on each side. 
(2)  Arrange half of ginger slices on a shallow plate.  Place fish on top.
(3)  Spread remaining ginger and sliced salted mustard on top of fish.
(4)  Place tomato and sour plums at the side of fish.
(5)  Steam for 12 – 15 minutes over a very high heat or till fish is cooked.
(6)  Combine the sauce ingredients, and bring it to a boil in a separate pot. 
(7)  Pour the cooked sauce over the steamed fish. 
(8)  Garnish with Chinese parsley and serve while very hot!
 

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