Singaporestylerice Recipes

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
• At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

Steps:

• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

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.

Steps:

• Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
• Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
• Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
• Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
• Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
• Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
• Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
• Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
• Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
• Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
• Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.

Steps:

• Heat the oil in a pan and fry the onions and chillies till light brown.
• Add the prawns and chicken cook for 1 minute.
• Add the rice, season with the soy, salt and pepper.
• Fry for a few mins till the rice is heated through.
• Serve garnished with the remaining ingredients.