Singapore – Passion Made Possible

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Singapore – Passion Made Possible

It was great to see you at Food Sorcery, we hope you enjoyed you evening, here are the recipes ready to make again.

We Cooked:

Rojak – Starter

For a vegetarian alternative use a portobello mushroom sliced or diced aubergine

Ingredients – Serves 4

  • 1 large ripe mango
  • 1 bunch of radishes
  • ½ a cucumber
  • ½ a ripe pineapple
  • 125g beansprouts
  • 125g baby spinach
  • 350g firm tofu
  • 1 fresh red chilli
  • 100g unsalted peanuts
  • groundnut oil

DRESSING

  • 2 limes
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon runny honey
  • 1 teaspoon sambal oelek
  • 1 teaspoon tamarind
  • 1 teaspoon light brown sugar

Method

  1. For the dressing, combine the zest from 1 lime and all of the lime juice with the remaining dressing ingredients. Season to taste with sea salt and black pepper. Transfer to a jug and set aside.
  2. Slice the cheeks from the mango and finely slice each one into lengths, removing the skin. Finely slice the radishes, then deseed and cut the cucumber into cubes. Peel the pineapple and cut into 1cm cubes.
  3. Add it all to a bowl along with the beansprouts and spinach.
  4. Cut the tofu into 2cm cubes. Finely slice the chilli. Toast the peanuts in a dry medium frying pan, then tip into a bowl.
  5. Return the pan to a medium heat with a little oil and the tofu. Fry for about 10 minutes, or until deep golden on all sides.  Note: We roasted the tofu in the spice as it saves lots of smoke!
  6. Remove and leave to drain on kitchen paper, then scatter it on top of the fruit. Drizzle over the dressing and top with the toasted peanuts and a little red chilli.

Hainanese Chicken Rice – Main

Ingredients – Serves 4

  • 1 large ripe mango
  • 3 tbsp vegetable oil
  • thumb-size piece of root ginger, sliced
  • 4 garlic cloves, peeled and bashed
  • 500g jasmine rice
  • 650ml chicken broth (see below)
  • 2 tbsp light soy sauce

For the chicken broth

  • 1kg skin-on, bone-in chicken thighs (bones can be removed or left in according to your preference)
  • 10g salt
  • 2 chicken stock cubes
  • 4 garlic cloves, peeled and bashed
  • 3 sprigs of coriander

For the dipping sauce

  • 3 tbsp light soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp white miso paste
  • 3 tbsp lime juice
  • 3 garlic cloves, crushed
  • 2 large red chillies, finely chopped
  • thumb-size piece of root ginger, finely grated
  • 3 sprigs of coriander, chopped

To garnish

  • 1 cucumber, halved and sliced lengthways
  • coriander leaves, chopped

Method

  1. To make the broth, put all the broth ingredients in a large pan and add 1.5 litres of water. Bring to a gentle simmer, cover and cook for 15 minutes over a medium heat. Remove the chicken and set aside, reserving the broth (you should have about 650ml).
  2. Heat the oil in a separate large pan. Sauté the ginger and garlic until golden and fragrant. Add the rice and stir until coated. Pour in the reserved chicken broth, then add the soy sauce.
  3. Nestle the partially cooked chicken thighs into the pan. Cover and cook over a low heat for 15-20 minutes, until the rice is tender and the chicken is fully cooked.
  4. Meanwhile, mix all the ingredients for the dipping sauce in a bowl with 5 tablespoons of hot water. Adjust the seasoning to taste.
  5. Lift the chicken from the pan, remove the bones if needed and slice. Scoop out and discard the garlic cloves and ginger slices. Serve the chicken over the rice with bowls of the dipping sauce and broth on the side. Garnish with the cucumber and coriander.
Dessert Recipes

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