Whip up these local favourites for your National Day family dinner – you can control the oil and salt content for a healthier meal, too.
Whip up these local favourites for your National Day family dinner – you can control the oil and salt content for a healthier meal, too.
Fish curry
Serves 4
Hokkien-style fried noodles
Serves 4
Ingredients
Vegetable oil 150g pork belly, sliced 2 cloves garlic, minced 150g squid, cut into rings 300g prawns, peeled 2 eggs, beaten 250g thick vermicelli, boiled until al dente 250g yellow egg noodles, boiled until al dente 600g chicken stock 100g bean sprouts Chives 1 tsp white pepper Salt, to taste 2 tbsp fish sauce Sambal chilli, for garnishing Lime, for garnishing
1) Heat oil in wok or frying pan over medium heat. Add pork, garlic, squid and prawns, and stir-fry for about 5 minutes.
2) Add eggs and noodles, and fry for a few minutes.
3) Add chicken stock and allow it to cook until it boils and reduces – about 4 minutes – then add bean sprouts and chives.
4) Season noodles with pepper, salt and fish sauce, until the texture of the dish is creamy.
5) Serve with sambal chilli and a squeeze of lime on the side.
Parwn - paste chicken wings
Serves 4
Ingredients
500g chicken mid-wings 3 tbsp prawn paste (from supermarkets) 2 tsp sugar 2 tbsp sesame oil 2 tbsp Chinese wine 1 tsp white pepper
Batter
80g plain flour 80g potato starch 1 egg 100ml water
1) Marinate chicken wings overnight in a mixture of shrimp sauce, sugar, sesame oil, Chinese wine and white pepper.
2) Prepare the batter by mixing flour, potato starch, egg, and water.
3) Heat oil in a wok or deep pan to 180 deg C. Dip wings into the batter and coat evenly.
4) Lower the oil temperature to 160 deg C to prevent the outside from overcooking while the inside remains undercooked. Deep-fry for about 5 minutes, or until golden brown. Serve immediately.
Chef Daniele Trivero, Chef de Cuisine of Marriott Cafe, Singapore Marriott Tang Plaza Hotel, contributed these recipes. He has a three-month-old baby.
