Whip up these local favourites for your National Day family dinner – you can control the oil and salt content for a healthier meal, too.
Vegetable oil for cooking 2 to 3 curry leaves 1 cinnamon stick 1 star anise 1 onion, sliced 3 cloves of garlic, minced 4 tbsp fish curry powder 2 cups coconut milk 1 cup water 500g grouper, cut into chunks 2 to 3 tsp chilli powder Salt, to taste Freshly squeezed lemon juice, to taste
1) Heat oil in a pot over medium heat. Add curry leaves, cinnamon stick, star anise, onions and garlic, and fry until fragrant, about 4 minutes.
2) Add fish curry powder and stir continuously for 10 minutes, making sure that the paste doesn’t stick to the pot.
3) Add coconut milk and water, and stir, then add fish. Cover the pot and let it simmer for about 7 to 8 minutes.
4) Add chilli powder and cover the pot for another 5 minutes. Add salt to taste. Add lemon juice and serve.
Hokkien-style fried noodles
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
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
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.