peranakan singapore的八卦，Yahoo名人娛樂都在討論

Recipe at: http://themeatmen.sg/stb-kueh-dadar/

You may not be able to VisitSingapore during this period, so we are bringing some of our local snacks recipes to you!
Kueh dadar is one of the most popular Peranakan snacks in Singapore. Filled up with cooked grated coconut and gula melaka (palm sugar), you just have to take a bite to see the sweet appeal! A pan can be used to make a thin pandan crepe, though it would take some precision and practice to get right. Make sure to use the same amount of the mixture each time so you get consistently sized thin pandan blankets all the time.
You can enjoy the kueh dadar at any point of the day, though we like it in the afternoons for a little sugar rush to pull through the day!

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Servings: 12 pieces
Cooking Time: 1 hour 30 minutes
Skill level: (Easy)

Recipe at: http://www.themeatmen.sg/kueh-dadar

Kueh Dadar is one of the most popular Peranakan kuehs you see in shops around Singapore. Just take one bite into the pandan flavoured crepe bursting with a gula melaka grated coconut filling and it’s easy to see the appeal!

This recipe does not require many ingredients, but using fresh, quality ingredients will really elevate the flavour of the final product. Bottled pandan extract can be used as a shortcut in preparing the crepe batter but nothing compares to preparing your own from fresh pandan leaves. To get a more concentrated extract, you can even leave the strained pandan juice in the fridge overnight for the flavour to settle. As for the coconut milk and grated coconut, fresh is best! It is getting harder to find stalls selling freshly grated coconuts these days, but you should be able to locate them in bigger markets such as Tekka and Geylang Serai.

When it comes to preparing the pandan crepes, practice makes perfect! Do not use too much batter and use the same amount each time so you get consistently sized thin pandan blankets. Keep the fire on low so the crepes don’t brown.

These kueh dadars can be enjoyed anytime of the day, but is especially perfect for afternoon tea when you need a little sugar rush to pull you through the day!

#themeatmensg #simple #delicious

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Deeply saddened to learn of Mrs Wee Kim Wee’s passing on Saturday, days after celebrating her 102nd birthday. She lived a long life full of meaning, warmth and generosity.

Married to Dr Wee Kim Wee for nearly 70 years, she brought up the family and helped with his duties with unfailing good grace. Even after President Wee retired, she continued to support community causes, and raise funds for the disadvantaged.

Mrs Wee was also renowned for her culinary skills, which she put to good use whipping up Peranakan delicacies. I experienced her hospitality in person when I first met her in 1976. Mr Wee was our High Commissioner in Kuala Lumpur. Mr and Mrs Wee hosted me, my mother, my future wife and her parents to a magnificent Peranakan lunch at their home, making a happy occasion all the more memorable.

My deepest condolences to Mrs Wee’s children on the loss of their remarkable mother. – LHL

(Wanbao Photo © Singapore Press Holdings Limited. Permission required for reproduction)

Apam balik (English: 'turnover pancake') is a type of griddle pancake common in Southeast Asia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Singapore and Malaysia.

The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.

The texture of the apam balik can vary depending on the amount of batter and type of pan used, from one that is akin to a crispier form of crumpets to small thin light pancake shells that break when bitten (the latter is usually called apam balik nipis, 'thin apam balik').

The dish has been declared a heritage food by the Malaysian Department of National Heritage.

There is a Peranakan variant, the apom balik, that closely resembles the Indonesian Serabi.

The dessert is also known by various names depending on the region. Some of them are: Martabak Manis (lit: sweet murtabak); Terang Bulan, because of the big round pancake resembling the shape of a full moon prior to folding; Apam Pulau Pinang; Kue Bandung (in Semarang, Java and its surrounding areas) Kuih Haji (in certain areas), Min Chiang Kueh;
Hok Lo Pan; Ban Jian Kuih, or; Chin Loong Pau.

Laksa is a popular Peranakan spicy noodle soup dish, available in different variation depending on the country of origin. Although you can find this noodle soup in Singapore, Malaysia, Indonesia and Thailand, the ingredients used in each country is somewhat different. In general, laksa consists of rice vermicelli with chicken or seafood, served in spicy coconut based soup.

Refer to the ingredient list below or go to our website here http://spicenpans.com/singapore-laksa/ for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 8-10 pax

Ingredients for soup stock
====
600g of prawn heads
3L of water
1.5L of coconut milk
2.5 teaspoons of salt
1 teaspoon of sugar
70g of dried shrimps (soak in 1 cup of hot water, drained & minced)
Rempah paste (blended)
- 300g of shallots
- 5 pieces of garlic
- 5 pieces of red chilli (deseeded)
- 20 pieces of dried chilli (rehydrated)
- 3 pieces of lemongrass (use only its stem)
- 6 pieces of candlenut
- 20g of fresh tumeric
- 80g of galangal (blue ginger)
- 1/4 cup of water
- 1 tablespoon of grounded coriander powder
- 20g of belachan (roasted)


Other ingredients
====
Appropriate amount of yellow noodles or rice vermicilli
Beancurd puff
Fishcake
Prawns
Hard boiled eggs
Fresh cockles
Beansprouts
Laksa leaves - minced
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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan: https://amzn.to/2yblXGJ
Cooking oil: https://amzn.to/2JPC8uN
Japanese light soya sauce: https://amzn.to/2MyZ3fo

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E-books you may be interested in:

Metabolic cooking: Fat Loss Cook Book: https://bit.ly/2JXXUQd
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Eat What You Love Diabetes Cookbook: https://bit.ly/2t06WTi

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If you like this recipe, you might like these too:

Braised Ee-Fu Noodles 伊府面
https://youtu.be/NR9O78XYKN4

Crispy Seafood Noodles 生面 (Crispy Chow Mein)
https://youtu.be/EbWZa-wF_HI

Beef Hor Fun 豉汁滑蛋牛河 Beef Rice Noodles in Black Bean Sauce
https://youtu.be/GggsvmHhjRQ

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

We went down to the Legendary Beach Road Scissors Cut Curry Rice to complete a Curry Rice Challenge! Beach Road Scissors Cut Curry Rice is a famous Hainanese Curry Rice shop located at Jalan Besar. They are a mainstay for late-night patrons looking for an affordable meal, closing only in the wee hours of the morning and a fully-loaded plate would cost between $4-6 dollars depending on your choice of toppings.



Hainanese Curry Rice is a uniquely Singaporean dish inspired by British, Hainanese and Peranakan settlers in Singapore. A standard serving would include a fried egg, pork chops, braised pork belly and braised cabbage piled on white rice before being smothered by a thick, fragrant curry. Different restaurants would have their own take on the curry and toppings provided, with the curry usually being thick but varying in taste.


For my giant plate, I requested 7 portions of rice, a pile of braised cabbage, fried eggs, braised pork belly, chicken chops, pork chops, curried chicken wings, deep-fried tofu and rounded it off with some assorted greens. As per their namesake, each meat item was cut upon serving with a pair of scissors.


This monster plate was then generously topped with curry, the tofu braising liquid and a spicy red gravy, enveloping the entire plate with messy goodness.
The curry was thicker than other places I have tried, barely sweet with a hint of spiciness. It could have been a lot more flavourful. The standout topping would be the pork cutlet, juicy on the inside with a crunchy exterior, with the mild tasting curry allowing the excellent flavour of the cutlet to shine. However, the pork belly was rather disappointing, bland and extremely chewy. Overall, the combination of the 3 sauces with rice and a side is a winning combination, especially considering the cost.
If you are in the area or looking a late-night supper, you could do a lot worse than Beach Road Scissors Cut Curry Rice.
Visit Beach Road Scissors Cut Curry Rice at:
229 Jalan Besar
Singapore 208905


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