Singapore Fanfare: Fish and Shrimp Otah, Hainanese Chicken Rice, Baked Asparagus and Spicy Dried Shrimp Flavored Green Bean with Tempeh

I cooked a bunch of dishes today for the rest of the week. The first dish is a Singapore Malay Food call Otah. I made it the way my mom made hers, mincing up fish with shrimp and mixing the paste with coconut milk and egg. I flavored the dish with Thai fish sauce and garnished the casserole with two panda leaves for extra fragrance and flavor. The dish is baked covered with foil at 375 degrees Fahrenheit for 45 minutes then I removed the foil and broiled the dish for a few minutes until the egg mixture on the top part kind of caramelized in a few spots.
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I also made Hainanese Chicken which I had been craving for but couldn’t find any good ones in town. I boiled a lot of water and dunked the chicken into a big pot of boiling water and brought the chicken to a boil for 15 minutes, then I let it simmer with very little bubbling for 10 minutes. After that I turned off the stove and let the chicken continue cooking in the pot for 45 minutes. Next, I poured out the broth to be used for making the chicken rice and poured ice water into the chicken until it was submerged. I cut up the chicken after it had completely cooled down.
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Love this asparagus dish which I seasoned with plenty of lemon juice, a dash of garlic salt, garlic powder, onion powder and olive oil! Love the zing that the sour lemon juice gave me! 20140420-011047.jpg
This is a stir fry of green bean with tempeh flavored by shallots, garlic, Thai Chilli peppers, ginger and dried shrimp flakes.
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Our Good Friday dinner tonight. Happy Easter! 20140420-021730.jpg

Tofu and ground pork

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This is my mom's version of tofu and ground pork. The firm organic tofu is fried separately and the ground pork is fried with shallots.

The dish is seasoned with a splash of Kikkoman light soy sauce and a little white pepper which is optional. Sometimes I add leek to this dish.

Mom's not cooking tonight and Chicken Alfredo pizza is just awesome for a no cooking night for me.

Salmon Soup with Pickled Szechuan Vegetables, Silken Tofu and Asian Tomatoes

We had a long salmon carcass with the head, tail, collar and spine from my last birthday party where I cooked the fillet of this whole wild salmon.

I was craving for this soup and had a hard time debating between using sour mustard or pickled Szechuan vegetables. I settled for the latter as it gives a nice, mild, spicy zing to the soup.

The secret to my fish soup is using the pork broth that was used to make twice cooked pork by boiling the pork for my Singapore Noodles in the last post.

I can never give up silken tofu, my favorite kind of tofu for soups and Mapo tofu.

The tomatoes are from the Asian market. Not sure what kind they are but they are more orangey in color. I like them in fish soup as they are more sour than regular tomatoes.

Enjoy this homestyle fish soup that I grew up eating as a kid in Singapore and I am missing my mom’s version with a big fish tail instead of salmon.

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The Real Singapore Noodles Homestyle Version

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This is my version of Singapore Noodles also called Char Bee Hoon which is modeled loosely after my mom’s version which has shitake mushrooms.

The brown soy bean jerkies are tricky to fry. It’s the first time that I didn’t burn them. They turned dark and crispy after they are removed from the frying pan while they continue to get cooked on their own by the oil on them. I have learned not to fry them till they are too dark. A medium brown as long as the surface of each piece has bubbled up is ideal. Fry on low heat to prevent splattering.

They said pictures are worth a thousand words. I will let the pictures speak for the types of ingredients I used.

I like egg in my rice noodles but I usually don’t add any as the leftovers don’t keep well.

Let’s eat!

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Yummy Kumquats

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No cooking for this post, just want to share these yummy kumquats that I found at the store this week.

I hardly see them at the store since I got them the last time years ago. They were so good! Just rinse them, remove any remaining stem parts and chew them whole with skin and seeds but you can spit out the seeds if they are too bitter for you.

They are sweet, sour and tart so be prepared to make the sour lemon face! ><

My grandma would make salted kumquat syrup/咸金橘水. It's a concentrate of kumquat, sugar and salt filled in a jar and preserved anywhere for months to years, where you add water to dilute it into a drinkable solution for sore throat or whenever you feel like drinking it. Sometimes my grandma would substitute kumquat with kalamansi/ 酸杆 for making this syrup as kumquat are seasonal and hard to come by.

In Singapore, we see lots of potted kumquat plants around Chinese New Year for display as they mean good fortune/吉祥, but nobody eats them as they might have pesticides on them.

Nevertheless, it was a great afternoon munching kumquats for dessert after lunch and watching the movie "Frozen" with the kids during Spring break. I need to make some kumquat marmalade if I have enough left before they are all gone.

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Beef Short Rib Soup with Diakon, Carrots and a Yellow Onion

This is a reprise of one of my old post.

Here’s a better picture of how the soup looked like when served.

Below is the recipe:

http://fromthekitchenofeloise.wordpress.com/2012/04/06/beef-short-rib-soup-with-diakon-and-carrots/

What I did differently this time is adding a sliced yellow onion into the soup for more flavor.

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It’s a nice cold, rainy day for hot soups like that. And my kiddo has been looking forward to having French bread that was store bought. Our toddler had a tiny portion of the carrots, diakon and beef cut into micro pieces and he was licking his lips every time he ate the beef. Lol!

Tonight’s gonna be a East meet West experience with Eastern soup and Western bread.

Have a great evening!