Singaporeporkandonionstirfrychinese Recipes
SINGAPORE RICE NOODLES
This popular rice noodle dish has moved up the Malay peninsula to China and became an important part of Chinese cuisine. Make sure all the ingredients are prepped before you start to cook. This recipe is very authentic!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.
SINGAPORE PORK AND ONION STIR-FRY (CHINESE)
A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce]
Provided by psychera
Categories Pork
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice onions. Set aside.
- Slice pork against the grain into thin, matchbox-sized pieces.
- Place in large bowl. Marinate with sauces, sugar and sesame oil.
- Mix well. Leave for 15-60 minutes to marinate.
- Heat frying pan / wok with 2 tablespoons of oil.
- Stir-fry onions on low fire, till soft and fragrant.
- Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).
- Cook over medium heat.
- Serve with rice.
Nutrition Facts : Calories 222.5, Fat 13.2, SaturatedFat 4.5, Cholesterol 63, Sodium 481.6, Carbohydrate 4.3, Fiber 0.6, Sugar 1.8, Protein 20.5
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