Chicken Curry Singapore

Chicken curry Singapore Recipes -

Ingredients

* 500g chicken breast or thigh fillets, sliced
* 1 onion, chopped
* 2 cups broccoli florets
* 1 1/2 cups mild curry sauce or marinade
* 270ml can coconut milk
* fish sauce and fresh lime juice, to taste

Method

1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan.

2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

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Chilli Crab Singapore

Chilli Crab Singapore Recipes -

Ingredients

* 1kg Live mud crab, cleaned and chopped
* 1 bsp Chinese wine
* 1 tbsp Sesame oil
* 500ml Chicken stock
* Dash corn starch for thickening the sauce
* 1 egg

Seasoning

* 2 tbsp Sugar
* 2 tbsp Oyster Sauce
* 1.2 tsp Black soya soauce
* 1/4 bottle Chilli sauce
* 1/4 bottle Tomato ketchup

Chilli Sauce

* 50 ml Clamansi juice
* 1/4 tsp Red colouring
* 150g Fresh red chilli, finely blended
* 50g Garlic, finely blended
* 30g Ginger, finely blended

Method

• In a wok, heat up about 10ml of cooking oil and brown the onion. Add in the crab and fry for 2mins. Pour in the Chinese wine and sesame oil.
• Add in all the seasoning ingredients, chilli sauce ingredients and chicken stock. Cover and leave to cook for 7-10 mins. Bring to the boil and add in the cornstarch and egg.
• Serve immediately

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Hot Singapore Noodles

Hot Singapore Noodles Recipes-

Ingredients :

* 400 g dried Changs rice vermicelli
* 2 cloves garlic, crushed
* 2 tsp grated fresh ginger
* 1/4 cup Changs oyster sauce
* 1/4 cup Changs soy sauce
* 250g chicken breast fillets, thinly sliced
* 2 tblsp oil
* 2 sticks celery, julienned
* 1 large carrot, julienned
* 3 spring onions, sliced on the diagonal
* 11/2 tblsp Asian curry powder
* 1/1 tsp Changs sesame oil
* 65g bean sprouts

Method :

• Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain.
• Place the garlic, ginger, 1 tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.
• Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened. Add the curry powder and stir-fry for 2 minutes, or until aromatic.
• Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and bean sprouts. Serve hot.

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