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Found 3 recipe(s):

  1. Bak ku teh (pork rib tea soup)
    Categories: Singapore, Soups, Ceideburg 2
    Ingredients: pork back ribs, chopped into 2-inch lengths, clove garlic, crushed, water, stick cinnamon, whole star anise, whole white peppercorns, sugar, salt, dark soy sauce, or to taste, crisp fried shallot flakes, soy sauce and thinly sliced red chiles for dipping, chinese crullers, sliced (optional), steamed white rice
  2. Char kway teow (stir-fried rice noodles)
    Categories: Singapore, Pasta, Ceideburg 2
    Ingredients: chinese sausages (lop cheong), medium shrimp (36 to 40 per pound), shelled and deveined, salt, cleaned squid, with tentacles (see technique note), chinese barbecued pork, white pepper, dark soy sauce, light soy sauce, oyster sauce, fresh rice noodles, in 5/8-inch-wide strips, peanut oil, cloves garlic, chopped, shallots, sliced (1/2 cup sliced), fresh red chiles, seeded and chopped, bean sprouts, tails removed, shredded chinese cabbage, eggs, green onions, chopped, fresh coriander sprigs, for garnish
  3. Otak otak (fish mousse grilled on a banana leaf)
    Categories: Singapore, Appetizers, Ceideburg 2
    Ingredients: rempah (see below), white fish filets, salt, sugar, white pepper, egg, lightly beaten, fresh or frozen kaffir lime leaves (daun limau perut) *, 6-inch squares of fresh or frozen banana leaf or aluminum foil, shrimp (about 1/2 pound), peeled and deveined, dried red chiles, stalks fresh lemongrass or, lemongrass powder or, zest of 1/2 lemon, slices fresh galangal or, slice dried galangal, soaked in warm water for 30 minutes, nuts (buah kera) or macadamia nuts, shallots, cloves garlic, turmeric, ground coriander seeds, shrimp paste or anchovy paste, thick coconut milk