Author name: koelkra

CHINESE NEW YEAR SPICY TAMARIND PRAWNS   Serves 4 500g fresh large prawns, cleaned with shells on 5  shallots, peeled 3  cloves garlic, peeled 1  lemongrass, sliced 3  red chillies 2 dried chillies 2 cm fresh turmeric 2 cm galangal 1  tablespoon tamarind paste 1 teaspoon gula melaka 2  teaspoons fish sauce Oil for frying […]

Desserts and snacks are a must in our household Serves 15  Note: 1 coconut (brown skin removed) = 3 cups grated coconut 3 cups grated coconut 3 cups sugar 3/4 cup full cream evaporated milk Pinch of salt 2 pandan leaves, knotted 3 tablespoons butter 2 teaspoons natural rose essence  1 teaspoon red colouring (optional)

CHINESE PORK SATAY What separates the flavour of Pork Satay from the Malay version in the addition of 5-spice powder 1 kg pork, sliced satay-style 3cm x 2cm cubic pieces 200g pork fat, sliced satay style 3cm x 2cm cubic pieces   Handful of bamboo skewers, washed and soaked for 2 hours MEAT MARINADE Blend

CHRISTMAS DELIGHTS AUNTIE FLO’S BOOZY FRUIT CAKE Plan ahead as fruit needs to be macerated in brandy for 2 days Makes 2 loaves FRUIT 1 cup sultanas 1 cup raisins 1 cup dried apricots, diced 1 cup candied green and red cherries, diced 1/3 cup candied citrus rind 1/3 cup crystallised ginger, diced 1 cup

RECIPE AZIZAH’S EPOK EPOK Epok epok is a Malay-style curry puff with assorted fillings Makes 20 FILLING 3 potatoes, peeled and diced 1 onion, peeled and diced 1/2 cup minced beef 3 tbsp cooking oil 2 tbsp curry powder 1/4 cup water Salt to taste Pinch of sugar Curry leaves, 1 sprig CRUST 2 cups

AUNTIE DEVI’S DEEPAVALI CRAB CURRY The most delicious Indian food smells waft over from our neighbour Auntie Devi’s home in the evenings. Cardamom and curry leaves and cinnamon coming alive in hot oil. Chilli that hits the eyes and catches the throat. Every Deepavali she invites her favourite neighbours – us – over for wonderful

SUGARCANE SLUSH RUSH ALEX KOH takes an iconic Singapore drink to another level with Sugarkoh Fruit toppings and other add-ons include fresh raspberries, blueberry, guava and pomelo bits, passion fruit, kiwi, peach and rainbow konjac, coffee jellies OH, YES! THERE’S CREAM “Indeed the combinations are endless, that’s what makes each drink truly personalizable. We have

Serves 5   1 kg chicken wings 1 tbsp oyster sauce 1 tbsp thick dark caramelised soy sauce 1 tbsp light soy sauce 1 tbsp fish sauce 2 tbsp ginger juice (squeezed grated ginger) 1 tbsp honey 2 tbsp sesame oil 1 tbsp peanut oil Pinch of salt A piece of charcoal Lemongrass stalk, bruised

Wander around the streets and you’ll see cats lolling around in the shade or basking in the sunshine. Many are on the chubby side with all the good food around them

Steamed rice flour cake with preserved radish This Teochew savoury snack with Guangdong origins literally means ‘water cake’. A tiny well in the middle of the rice flour cake forms a pool of water when it is being steamed. Springy yet tender in texture the rice flour cake shimmers with its sweet salty lard-laced radish