SINGAPOREAN CURRY NOODLES RECIPES

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SINGAPOREAN CHICKEN CURRY RECIPE - NYT COOKING



Singaporean Chicken Curry Recipe - NYT Cooking image

In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.

Provided by Clarissa Wei

Total Time 1 hours 40 minutes

Yield 6 servings

Number Of Ingredients 20

6 skin-on, bone-in chicken thighs (2½ pounds)
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced ginger
2 1/2 teaspoons ground white pepper
Fine salt
1/4 cup ghee or canola oil
1 medium red onion, thinly sliced
1 cinnamon stick, preferably Indian
3 cardamom pods
1 whole star anise
4 whole cloves
4 fresh or 8 thawed frozen pandan leaves, knotted
2 teaspoons Kashmiri chile powder or other ground red chile
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground fennel
2 cups low-sodium chicken stock
1/4 cup coconut milk
Nasi biryani

Steps:

  • Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
  • In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
  • Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
  • Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.

NONYA HOKKIEN STIR-FRIED NOODLES RECIPE - NYT COOKING



Nonya Hokkien Stir-Fried Noodles Recipe - NYT Cooking image

The Singaporean cookbook author Sharon Wee, who wrote “Growing Up in a Nonya Kitchen,” customarily makes these slick noodles tossed in a savory sauce for Lunar New Year’s Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.

Provided by Clarissa Wei

Total Time 40 minutes

Yield 6 servings

Number Of Ingredients 16

1 pound fresh lo mein noodles (see Tip)
2 large eggs
Fine salt
1/2 teaspoon plus ¼ cup canola oil
3 large shallots, sliced thinly
1 tablespoon fermented soybean paste (taucheo) or Korean doenjang
3 garlic cloves, minced
4 ounces pork belly, cut into very thin 2-inch-long slices
4 ounces shelled and deveined medium shrimp
1 cup low-sodium chicken broth, plus more if desired
4 ounces mustard greens or bok choy, cut into 2-inch pieces
1 1/2 cups bean sprouts
3/4 teaspoon ground white pepper, plus more to taste
2 Holland or other fresh red chiles, seeded and thinly sliced, for garnish
Cilantro sprigs, for garnish
Sambal belacan, for serving (optional)

Steps:

  • Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
  • Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
  • Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
  • Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
  • Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you’d like. Transfer to a serving platter.
  • To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.

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SINGAPOREAN CHICKEN CURRY RECIPE - NYT COOKING
In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.
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  • Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.
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