PINK RECIPES
TULANG MERAH
INDIAN MUSLIM BRAISED MUTTON BONES IN SPICY TOMATO BASED SAUCE
Serves 4
Mutton Ingredients:
8 mutton leg bones (with marrow inside)
3 star anise
4 cloves
1 3cm ginger, sliced
1 cinnamon stick
2 cups water
Onion Blend:
2 onions, quartered
8 dried chilli, deseeded and softened in hot water
1 3cm ginger, sliced
3 cloves garlic
3 shallots
Braising Ingredients:
2 tablespoons tomato puree
1 tablespoons tomato ketchup
1 boiled potato, mashed
3 tablespoons beef curry powder
4 tomatoes, quartered
1 cinnamon stick
2 onions, quartered
4 cardomom pods
2 star anise
3 cloves
2 tablespoons soy sauce
Salt to taste
2 teaspoons sugar
1 teaspoon red colouring (optional)
Oil for frying
1 1/2 cups water
Garnish:
1/2 cup finely sliced raw cabbage
Place the Mutton Ingredients into a large pot and bring to boil for 3 minutes. Drain and set aside – discard the water. Blend the Onion Blend ingredients together and set aside.
Now for the Braising Ingredients: In a large wok or pot over medium heat, heat 2 tablespoons oil and sautee cinnamon stick, star anise, cardamom and cloves together till fragrant. Add the Onion Blend together with the onions and beef curry powder, tomato puree and ketchup and fry all gently for about 8 minutes till the oil has split. Add a little water if necessary. Put in tomatoes, mashed potato and the boiled mutton bones and mix all well together, frying gently. Add 1 1/2 cups water, soy sauce, sugar and salt. Cover the pot and gently cook for about 1 hour. Remove cover and simmer for another 10 minutes. Add the red colouring if using. Adjust seasoning. Dish out to serving plate and garnish with cabbage. Serve with sliced baguette.
WU XIA XIANG BING
FIVE SPICE PRAWN FRITTER AND OTHER ITEMS SERVED WITH CHILLI SAUCE AND PINK SWEET SAUCE
THE SAUCE
The sauce is made of pandan, sugar, water, egg white, pink colouring and corn starch. It balances the overall saltiness of the items in the dish.
FRIED BEE HOON
Serves 2
400g rice noodle stick bee hoon
Handful of bean sprouts
3 shallots, diced
2 cloves garlic, finely minced
Oil for frying
½ cup chicken stock
2 tablespoons sweet dark soy sauce
2 tablespoons light soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
Salt to taste
2 tablespoons lard oil for frying
Soak bee hoon in water for 1 hour or until soft. Drain off water
Mix sauces and sugar together and set aside. Heat a large wok over high heat. Add lard oil and fry shallots and garlic till aromatic – about 1 minute. Add the pre-soaked bee hoon and sauces. Stir fast and furious to mix everything. Pour in chicken stock and continue to stirfry until stock has dried out. Taste and adjust seasonings. Fry for a few seconds more and serve. Beehoon should be al dente and not soggy.
TEOCHEW PNG KUEH
SAVOURY GLUTINOUS RICE CAKES FILLED WITH PORK, PEANUT, MUSHROOM AND GLUTINOUS RICE
Makes 12
FILLING
3/4 cup glutinous rice, soaked overnight, drained and steamed for 25 minutes
100g minced pork
1/2 cup braised peanuts
8 dried shrimp, softened in hot water and chopped
4 shitake mushrooms, softened in hot water and chopped
4 shallots, peeled and minced
1 spring onion, sliced
SEASONING
1 teaspoon sugar
Salt to taste
1 teaspoon fish sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
Pinch of five spice powder
1 teaspoon Chinese cooking wine
Dash of sesame oil
6 tablespoons water
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Oil for cooking
Lard oil for brushing
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PINK DOUGH
1 teaspoon red colouring
1 cup water
Pinch of salt
1 1/4 cups rice flour
1/2 cup tapioca starch
2 tablespoons cooking oil
Mix, knead and roll into 12 balls. Let rest 10 minutes.
COOKING THE FILLING
Heat a wok or pan over medium heat, add oil and stir fry shallots and dried shrimp until fragrant. Add the minced pork and fry for a couple of minutes then add the glutinous rice, mushrooms, peanuts and seasonings. Add water and cover wok, and let steam and cook for about 8 minutes on low heat until most liquid has evaporated. Dish out the filling, let cool completely and portion into 12 balls.
ACCOMPANIMENT SAUCES
Chilli sauce
Thick caramelised dark soy sauce
TO MAKE AND COOK THE PNG KUEH
You will need a Png Kueh peach-shaped wooden or plastic mould that yields a 90-g Png Kueh.
Place a steamer over simmering water. Line the base of the steamer with banana leaf or grease proof paper that has holes cut out.
Flatten Pink Dough Skin ball and place a portion of Minced Pork Glutninous Rice Filling on top. Fold over skin to form a ball filled with stuffing. Press into mould to shape into Png Kueh peach shapes.
Spread out the Png Kueh in the steamer and steam for 10-12 minutes. Brush a little lard oil on top of the steamed and cooked Png Kueh. To serve heat a banana leaf over the stove for a few seconds and line a platter with it. Place the steamed Png Kueh on top of the banana leaf and serve with chilli sauce and caramelised thick dark soy sauce on the side.
BANDUNG
CHILLED ROSE SYRUP CORDIAL WITH EVAPORATED MILK OR COCONUT MILK SERVED ON ICE
Pour a little rose syrup into a glass, stir in water and evaporated milk. Adjust sweetness and milkiness to your liking. Top with ice and serve.
