Recipes

Lutheran Church in Singapore

Singapore is a tiny country made up of 58 islands at the tip of the Malay peninsula. The site, developed by the British in 1819 at a Malay fishing village, quickly became an important place in the world’s economy, a role that continues today. The country has very little farmland, so most of its food is imported, as is its fresh water, which is piped from Malaysia. Because of its location and its reputation as an international city, the cuisine in Singapore ranges from street vendors selling Chinese-style chicken to McDonald’s hamburgers to gourmet French restaurants. A Singapore native likely eats food similar to that of someone from Malaysia or Indonesia.

Coconut Rice Nasi Lamak in Singapore, Nasi Kuning in Indonesia Serves 4 to 6 This dish goes well with curry dishes or Indonesian vegetable and meat dishes. One adaptation (that is often done in Southeast Asia) is to make the rice in coconut milk, but add sugar to make a dessert dish. In a heavy saucepan, bring to a boil: 1-1/2 cups long-grain rice 2-1/2 cups coconut milk* 1/2 teaspoon salt 2 bay leaves (optional) Lower heat and simmer, covered, 20 minutes. Remove from heat, and let stand, covered, until ready to serve. * You can make coconut milk by combining the meat from one fresh coconut, cut into chunks, with 3 c. (750 ml) hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it. You can purchase canned coconut milk, or even find coconut milk powder in some "gourmet" stores, but do not confuse this with coconut cream. If you cannot find coconut, you can replace the coconut milk with regular milk and 2 T. (30 ml) of grated coconut, dry or frozen. Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 204.

Hainanese Chicken Rice Serves 4 to 6 This dish was brought to Singapore by Chinese immigrants from Hainan, an island off the coast of southern China. It has become a popular dish in Singapore. Chicken Wash and cut into pieces: 1-3-pound chicken Place chicken in large stew pot with: 10 cups water 2 tablespoons fresh ginger, grated 2 cloves garlic, peeled 1 spring onion, whole 1/2 teaspoon salt Bring to a boil and then turn the heat to low and simmer for 30 to 40 minutes, covered, until chicken is tender and cooked through. Remove chicken and when cool enough to handle, pull meat from bones in bite-sized pieces. Allow the chicken to cool, and then arrange on a platter with sliced cucumbers and tomatoes. Chili Sauce Peel and pound very fine (or grind in a food processor): 2 small red chili peppers 1 shallot or very small onion 1 large clove garlic 2 tablespoons grated fresh ginger (optional) Place in bowl and add: 1/2 cup chicken broth 4 teaspoons lime or lemon juice 1 teaspoon rice or malt vinegar 2 teaspoons sugar 1 teaspoon salt Allow to cool and sit at least one hour before serving. Can be stored, refrigerated, up to two weeks. Rice First, have ready 2 cups long-grain rice, washed and drained in colander for 10 minutes. Heat in a wok 2-1/2 tablespoons oil. Add 5 finely chopped shallots or small onions and stir-fry 1 minute. Add 5 cloves garlic, peeled and chopped and stir-fry 1 minute. Add rice and stir-fry 3 to 4 minutes. Transfer to a saucepan and add 4 cups chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer until the rice is done. To serve, place garnished chicken platter on table along with small bowls of chili sauce, soy sauce and Chinese-style mustard. Serve rice in individual bowls.