Singapore Famous Food Recipes
By Jack Lan

Singapore is a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore’s food recipes and there is no doubt that Singapore is a food lovers’ paradise.

Singaporeans love to eat out and there is a feast of multicultural cuisine waiting for them in restaurants and especially in hawker centers and food courts. Here is a list of the major types of foods you can feast on in Singapore:

1. Malaysian Food: Malaysian food, also known as Malay food, is a popular in Singapore simply because Malaysia is Singapore’s neighbor and there are a whole lot of Malaysians living there; Spicy Malaysian gravies are laced with belachan, which is made from baby shrimps and the Malaysian desserts are usually based on coconut milk, palm sugar and freshly grated coconut. Then, of course, there are the rice and noodles too, which any Malaysian cannot live without. All these go to make an exotic eating experience. Some Malaysian food you must try out in Singapore: Laksa (coconut-based gravies) and Satay (grilled and skewered meat).

2. Chinese Food: The Chinese have been in Singapore since the last seven centuries and their influence on Singapore’s food recipes is authoritative. Chinese food can be subtle and neutral (Cantonese), or it can be fiery (Szechuan). Rice is a staple food in any Chinese dish and you can try out the following dishes to get a flavor of the Chinese influence: Shark fin soup, spring rolls (Cantonese – subtle taste); Fried Hokkien Mee (vermicelli, noodles, chili gravy, garlic, prawns, pork and everything else); and, Teochew food such as steamed fish and braised duck.

3. Indian Food: South Indians (mostly Tamilians) migrated to Singapore in the 1940s and their influence on Singaporean cuisine is undeniable. In fact there is an area in Singapore (around Serangoon Road), which is know as Little India. You must try out the south Indian Dosas, Idlis, Vadas that are served with spicy gravy and chutneys as well as the north Indian Tandoori Chicken (chicken smothered with a spicy paste and cooked in a clay oven).

4. Nyonya Food: Nyonyas are half-Malay, half-Chinese people who cook very hot and spicy food loaded with ginger and turmeric. Their recipes are creative and the cooking methods are elaborate. Some of the famous Nyonya dishes you must savor are: Enche kabin (small chicken pieces marinated in soy and oyster sauce) and Chicken Kapitan (chicken curry made using tamarind juice, candlenut, fresh turmeric root and belachan (shrimp paste)).

These apart, Singapore also offers western cuisine comprising of American, British, and Italian dishes. There are fast food centers, food courts, hawker centers, restaurants and you-name-it. As we said earlier, Singapore’s food recipes cater to all kinds of food lovers. Bon Appetit.

Looking for amazing and mouth drooling Singapore Food Recipe to cook back at home for your love one. We are the only Singapore Food Recipe available on the Internet. Full Color Recipe and detail instructions. Subscrible to our monthly newsletter for free recipe in your mailbox at http://www.SingaporeFoodRecipes.com

Article Source: http://EzineArticles.com/?expert=Jack_Lan
 

Health Benefits of Lemon Grass
Free Herbal Medicine Article by: Manolito Montala

Lemon grass or the local tanglad (scientific name: Cymbopogon ciatrus) is one of those wondrous herbs that one can always associate with Asian cooking Thai, Malaysian and Vietnamese homegrown meal enthusiasts always have this tropical grass at hand for its aromatic citrus flavor with a trace of ginger. Few people know that its other popular name is citronella - the common scent you usually find in candles, perfumes and soaps.
Health Benefits of Lemon Grass
Free Herbal Medicine Article by: Manolito Montala | Submitted: 2006-08-06

Lemon grass or the local tanglad (scientific name: Cymbopogon ciatrus) is one of those wondrous herbs that one can always associate with Asian cooking Thai, Malaysian and Vietnamese homegrown meal enthusiasts always have this tropical grass at hand for its aromatic citrus flavor with a trace of ginger. Few people know that its other popular name is citronella - the common scent you usually find in candles, perfumes and soaps.
Citronella is known for its calming effect that relieves insomnia or stress. It is also considered as a mild insect repellant. But more than scent, tanglad or lemon grass provides a lot of health benefits. Studies have shown that the lemon grass has antibacterial and antifungal properties. Mixed with pepper, it’s a home therapy for menstrual troubles and nausea. Drank as tea, it is an effective diuretic. When it comes to pets, citronella is used to neutralize excessive barking of dogs. Since dogs hate citronella, it is sprayed to dogs to prevent them from barking or just to lessen the behavior.

The Lemon grass is a good cleanser that helps to detoxify the Liver, pancreas, kidney, bladder and the digestive tract. It cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation, and lactation; it also alleviates indigestion and gastroenteritis. It is said that lemongrass also helps improve the skin by reducing acne and pimples and acts as a muscle and tissue toner. Also, it can reduce blood pressure. Just make a concoction by boiling some lemon grass leaves, let it cool for a while and drink the liquid.

The leaves and base of this tender perennial are used as a food flavoring, particularly in fish and poultry dishes, and its essential oils are used medicinally. Its distinctive flavor balances hot chillies and contributes to the elaborate, multi-layered flavors of many dishes in South East Asian cuisine.

As the long, thin, grey-green leaves are tough and fibrous, the outside leaves and the tips are usually chopped very finely or discarded from the dish before it is served. The base is often ground. Citral, an essential oil also found in lemon peel, is the constituent responsible for its taste and aroma.

Lemon grass, also known as Sweet Rush and sometimes called Fever Grass in the Caribbean, can be used as a remedy for ague, fevers, and colds.

Filipino ingenuity has produced a commercial beverage made from lemon grass. A concentrate composed of lemon grass juice and muscovado sugar bottled in attractive design.

A recent study by the Food and Nutrition Research Institute of the department of Science and technology ( DOST ) claims that every 100g of edible tanglad when boiled can contain up to 24.205 micrograms of beta-carotene the anti-oxidant that scientists believe can help prevent cancer. Another DOST study shows that lemon grass oil has the potential as a tropical eye medication against keratomycosis, an inflammation of cornea often associated with burning or blurring of vision.

Manolito Montala is a webmaster and one of his interests is collecting local medicinal plants information which can be found in Filipino Herbs Healing Wonders. You can also visit his site in www.filipinoherbshealingwonders.filipinovegetarianrecipe.com

Article Source: Free Articles from http://www.ArticleSphere.com

Citronella is known for its calming effect that relieves insomnia or stress. It is also considered as a mild insect repellant. But more than scent, tanglad or lemon grass provides a lot of health benefits. Studies have shown that the lemon grass has antibacterial and antifungal properties. Mixed with pepper, it’s a home therapy for menstrual troubles and nausea. Drank as tea, it is an effective diuretic. When it comes to pets, citronella is used to neutralize excessive barking of dogs. Since dogs hate citronella, it is sprayed to dogs to prevent them from barking or just to lessen the behavior.

The Lemon grass is a good cleanser that helps to detoxify the Liver, pancreas, kidney, bladder and the digestive tract. It cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation, and lactation; it also alleviates indigestion and gastroenteritis. It is said that lemongrass also helps improve the skin by reducing acne and pimples and acts as a muscle and tissue toner. Also, it can reduce blood pressure. Just make a concoction by boiling some lemon grass leaves, let it cool for a while and drink the liquid.

The leaves and base of this tender perennial are used as a food flavoring, particularly in fish and poultry dishes, and its essential oils are used medicinally. Its distinctive flavor balances hot chillies and contributes to the elaborate, multi-layered flavors of many dishes in South East Asian cuisine.

As the long, thin, grey-green leaves are tough and fibrous, the outside leaves and the tips are usually chopped very finely or discarded from the dish before it is served. The base is often ground. Citral, an essential oil also found in lemon peel, is the constituent responsible for its taste and aroma.

Lemon grass, also known as Sweet Rush and sometimes called Fever Grass in the Caribbean, can be used as a remedy for ague, fevers, and colds.

Filipino ingenuity has produced a commercial beverage made from lemon grass. A concentrate composed of lemon grass juice and muscovado sugar bottled in attractive design.

A recent study by the Food and Nutrition Research Institute of the department of Science and technology ( DOST ) claims that every 100g of edible tanglad when boiled can contain up to 24.205 micrograms of beta-carotene the anti-oxidant that scientists believe can help prevent cancer. Another DOST study shows that lemon grass oil has the potential as a tropical eye medication against keratomycosis, an inflammation of cornea often associated with burning or blurring of vision.
Manolito Montala is a webmaster and one of his interests is collecting local medicinal plants information which can be found in Filipino Herbs Healing Wonders. You can also visit his site in www.filipinoherbshealingwonders.filipinovegetarianrecipe.com
Article Source: Free Articles from http://www.ArticleSphere.com

Cooking for Beginners   by Larry L. Taylor
 

There is a lot of learning that must be done in order to become a good cook and then there is becoming a great cook. But that takes time and plenty of dishes that could have came out better - and they will-someday. But that’s O.K. everyone starts somewhere. And the best place to start cooking for beginners is in the kitchen, of course.

Naturally, there is all kinds of cooking: American, Chinese, Japanese, Indian, European and etc. All of these types of cooking takes time and training to learn how to master the basics. But it can be done because it has been by many already.

Maybe you are not the best cook yet and maybe that may never happen. But always remember that someone is not quite as good as you. Probably you’ll be better than most ever will be. O.K. so much for having the right attitude and self-esteem.

Whatever your reason for cooking or learning to cook you should always begin with the basics. The first thing that you need to learn is what the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you will find in common recipes. These terms can mean the difference in recipe success or failure. You should be able to find a good section in any inclusive cookbook that explains the different definitions for unfamiliar terminology. If you aren’t absolutely certain what is meant by “folding in the eggs” it is in your best interests to look it up.

So take this valuable hint: Try simple recipes at first and then get a little braver by tackling a few more difficult dishes. Many recipes will tell you just how difficult it is to make. But you will soon know by just looking at the recipe.

Another good idea is that once you get some experience with different (successful) dishes, make yourself a catalog or diary of dishes that went over well. Put the date and comments in the diary.

This will come in handy when you just don’t know what to cook or a special occasion is coming and you want to be sure to make it successful and fun.

As you learn new recipes and improve your culinary skills and talents you will discover that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets. You will also discover as your experience and confidence grows that you will find yourself more and more often improvising as you go and adjusting recipes to meet your personal preferences.

So what’s the secret to learning the basics and becoming a good cook? Just do it! (over and over).

About the Author

Larry L. Taylor is a Nutrition and Healthy Living advocate who has authored many articles on Health, Nutrition, Fitness, etc. Get FREE Insider Access to his opt-in list, where private blog and members only forum learn how to live healthy, fulfilling lives. For a new turn if not a ‘u-turn’ to good health visit: http://www.HealthyNutritionSecrets.com

A Good Combination of Indian & Chinese Cuisine
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques.Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce).

Not feeling like cooking tonight? Or wanting to try Chinese dim sum breakfast? Just visit on Indo Munch Restaurant where you will taste real Indian Chinese Fusion Cuisine.

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is widespread in certain localities in India, and is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

It may be helpful to read about India and its history and culture to understand how to approach Indian Cooking. Indian cuisine is as diverse as it’s people and geography.  Indians did not have written down recipes but were passed on through generations purely by word of mouth. India is a multi-faceted country with a variety of colors, cultural differences, food, festivals, languages, peoples and so on. In this section we introduce you to the different strokes of Indian cuisine.

Foods tend to be flavoured with spices not traditionally associated with Chinese cuisine, such as cumin, coriander, and tumeric Hot chili, ginger, garlic and yogurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malysia which have strong Chinese and Indian cultural influences.

Non-staple dishes are by default served with generous helpings of gravy, although they can also be ordered “dry” or “without gravy”. Culinary styles often seen in Indian Chinese fare include chili (implying hot and batter-fried), Manchurian (implying a sweet and salty brown sauce), and Szechwan (Sichuan, implying a spicy red sauce). These correspond loosely, if at all, with authentic Chinese food preparation.

For such an ethnic and mouth watering Chinese cuisine mixed with traditional and spicy Indian cooking just check out http://www.indomunch.com
ABOUT THE AUTHOR
Representing the Indian Chinese Food in http://www.indomunch.com

Food In South East Asia
Author: Alex J Smith | Posted: 29-09-2007
The rich culture of South East Asia lies at the tastiest food in the world. Once known as the land of the spices, the food of the Thais, Filipinos, Vietnamese, and Indonesians are among the most famous exotic creations. Much of the identity of South East Asia lies on the different food that come from unique, yet common backgrounds following the influences of Indian, Chinese, and the European colonizers along with the local flavor.

The food has both common and binding ingredients. These include coconut milk, lemon grass, sugar, basil, fish paste, and chili. To an outsider’s taste buds, this food is described as spicy, tangy and sweet, all mixing together to present a unique taste. Curry, which is an Indian food, has evolved to be a staple dish in South East Asia.

Thai food is the most popular cuisine coming from South East Asia. It takes in five different flavors from the different regions in its traditional kingdoms which are sour, salty, sweet, spicy, and bitter. The famous southern curries are traditional Indian adaptations that have local ingredients like coconut milk. Thai food uses generous servings of fresh spices and fish sauces. Like any other Asian country, rice is the staple food of the Thais. If you travel to Thailand, you will encounter a very unique experience in tasting the different variety of Thai food. The most famous dishes are Pad Thai, and Red Na.

Filipino food meanwhile offers a range of different flavors all scrambled together to present a bulk taste. It is the most unique among South East Asians because it took more foreign influences from their colonizers as compared to their neighbors. As an example, it has more meat than Thai food or Vietnamese food. It also has fewer spices. Instead they use the taste of the meat just like the Spanish and the Americans. Filipino food as compared to South East Asian food is roasted more just like the Western style. This makes Filipino food a popular choice among American and Western tourists.

Like other South East Asia cuisine, Vietnamese cuisine follows the tradition of the Indians and Chinese. It uses a lot of soy sauce and fish sauce, which is both an Indian and Chinese influence. Religion plays a large part on Vietnamese cooking as most dishes are vegetarian as compared to Filipino foods which are very meaty.

Vietnamese food follows the spicy and sweet taste and like any other South East Asian country, rice is the popular choice. Vietnamese cuisine is also known for their rich soup concoctions. These soups along with the countless dishes are very popular in North America, France, and Russia.
Article Source: http://www.articlesbase.com/travel-articles/food-in-south-east-asia-223170.html

Chinese Eight Treasure Rice Pudding
Food Articles | July 29, 2005

The eight-treasure rice pudding is a well known traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically called dates here in general) and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice pudding from south of Yangtse River is one of the most well-known varieties and has become a delicacy in Chinese traditional banquet.

Ingredients:

a). For step 1 & 2:
2 cups (320g, or 11 oz.) glutinous rice (sticky rice)
2 cups (400 cc) water
1 tablespoon lard (another key ingredient, do not replace it with other oil)
4 tablespoons sugar
b). 8 treasures:
lotus seed
candied cherries
dried dates
Small amount for each, or any amount you prefer
c). For step 3 - 6:
300g (10 oz.) red sieved bean (mashed bean)
3 tablespoons lard
1 cup (200cc) water
6 tablespoons sugar
1/2 tablespoon cornstarch

Method:

Wash and soak glutinous rice 5 ~ 6 hours. Drain. Add proper amount of water. Steam for 1 hour.
Add sugar and lard to rice while hot. Mix well.
Sieve bean, add lard and sugar. Mix well.
Chop dried fruits. Coat deep bowl with lard. Arrange fruits to be displayed attractively.
Place rice in bowl. Add bean filling in center. Close with remaining rice. Steam again for 15 minutes.
Place plate over bowl. Turn over (rice is now on the plate). Boil 6 tablespoons sugar with 1 cup water. Thicken with cornstarch diluted with water. Pour over pudding and serve hot.
Cooking time: 1 2/3 hours Nutritional information: Yield: 4 servings Each serving provides: Calories: 756 Protein: 24.4 g Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept inactive. Thank you!

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHOR
Jacklyn Chen - Webmaster of http://www.news-blogs.com, and http:/ /www.emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. For more information and articles about lifestyle & fine living, visit http://www.fine-living.news-blogs.com.

Chinese Cooking? Where Do I Start?

When a cook, new to Chinese cooking, wants to attempt Chinese cooking, more often then not, he or she may be stunted with the wide variety of ingredients required. For starters, here are the basic ingredients for a Chinese pantry startup.

1. Vegetable Oil

Vegetable oil (such as corn oil, soybean oil or peanut oil) is the most basic ingredient in Chinese cooking and often used because of it’s higher smoking point (441° to 450°F) as compared to olive oil (about 375°F). The higher the smoke point, the better suited the oil is for frying, reason being, if the oil is heated to the point that its smoke point is exceeded, it starts to emit smoke and acrid odors and this may transfer an unpleasant flavor to the food. For stir-frying, olive oil can still be used, but definitely not virgin olive oil or extra virgin olive oil. However, for deep-frying, you should only use vegetable oil.

2. Light Soy Sauce

There are two basic types of soy sauce used in Chinese cooking. As the name suggests, soy sauce is made from soy beans. Light soy sauce is a thin, dark brown sauce. It is used mainly for seasoning and is saltier than dark soy sauce.

3. Dark Soy Sauce

Dark soy sauce is darker and slightly thicker because it has been aged longer. It has a richer taste, is slightly sweeter and less salty than light soy sauce.

Dark soy sauce can be used to flavor a dish and also to add color. However, be careful not to add too much dark soy sauce at once as its dark color can ruin the appearance of the dish.

4. Oyster Sauce

A dark brown rich sauce, oyster sauce is made from boiling oysters and seasonings and is used to enhance the flavor of many savory foods such as meat and vegetable dishes. An ingredient often used as a topping for steamed vegetables such as kailan and in stir fries, a small bottle of oyster sauce can be expensive, but because only a little is required each time, a bottle can actually last quite long.

5. White Pepper

White pepper is black peppercorn with the skin removed. Some say that white pepper tastes milder than black pepper.

White pepper is mainly used for aesthetic reasons, example when you do not want to see black flecks on your chicken, fish dish, rice congee or if you are making a light sauce.

6. Salt

Used as a flavor enhancer and in all types of cooking, Chinese cooking included.

7. Cornstarch (also known as corn flour)

Cornstarch does not add much flavor to a dish. Instead, they are used to seal in juices, coat meat with a shiny glaze, and thicken sauces and soups.

You will typically use equal amounts of cold water to mix with cornstarch to form a paste. Cold water (as opposed to hot water) is used so as to avoid lumps. When the paste forms, whisk it into the liquid you’re trying to thicken. Cook briefly only, to remove the starchy flavor, else if overcooked, liquids thickened with some starches will thin again if cooked too long or at too high a temperature.

8. Garlic

Used as a flavor enhancer usually in Chinese stir-fry.

9. Ginger Root (or fresh ginger)

Mature ginger has a light golden brown thin skin. Fibrous and nearly dry, mature ginger roots are commonly used as a spice in Chinese cooking, to neutralize strong fishy flavors and to add its own aroma to dishes such as seafood and mutton.

Young ginger roots have a pinkish soft skin with a very mild taste. Juicy and fleshy, young ginger roots are most commonly pickled in a vinegar mixture and served with century eggs (preserved eggs).

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR

Yi Sim is a home cook who maintains a food blog at http://www.simcooks.com. Featuring mainly Chinese recipes, cooking tips and techniques and good eats, it is packed with colorful meal pictures to whet your appetite!