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Titlle
| Singapore cuisine

Hindu temple


Singapore is the busiest port in the world, in a strategic location, and is also a most busy city, a unique mosaic society.
Wherever you go in Singapore you’ll see its name associated with the word “unique”: Uniquely Singapore describes perfectly well Singapore’s identity. Singapore is a rich contrast of old and new, of flavors from the cultures that build it: China, Malaysia, India, and of course, the Peranakan culture (Pernakan means “locally born”).  Singapore’s cuisine reflects this unique cultural diversity.

 

Enter the tasty world
of Singapore cuisine!
 
Simple and delicious! This is what we’ll bring to your plates in our September cooking class with recipes that blend all of Singapore cultures in one: Chili crab, fried buns, fried fish, vegetables in garlic sauce .... Join us and sicover what's so unique about Singapore!
 
Selamat Makan! (enjoy your meal!)

Singapore river

 

  Veloute of prawns

Type de plat
  starter
 
Difficulté
  easy
 
Temps de préparation
  15 minutes
 
Temps de cuisson
  10 minutes
 
Ingrédients
  1 lb raw prawns
1 shallot
1 cup of dry wine
1 cup of creme fraiche
sea salt and freshly ground pepper
curry (optional)
coriander
 
 
   

Peel, chop the shallot
Melt the butter in the pan over low heat, add the shallot and the prawns. When they become coral color, add the wine, boil one minute.
Add the water and bring to a boil. Cook for 10 minutes not more. If you over cook them, they become chewy.

Remove from the skin, put aside, leave 8 with the skin to decorate.
1 cup of Crème fraiche Boil again, rectify seasoning, add the crème fraiche.

1 tsp of curry Add the curry and mix well

Remove the veloute from the heat, add the prawns, stir well, put back on low heat, 2-3 minutes. DO NOT LET BOIL!
Serve, decorate with two prawns as in the picture.
Chop coriander or parsley, sprinkle and serve immediately!
 
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Des anecdotes sur a la nourriture

Tout cela est très personnel, je mets ici au fil de l'eau ce qui me vient en premier.

CARACU parce que j'adore l'os à moelle d'une part et j'adore le nom d'autre part... j'en mange toujours en pensant a maman!
TORREJAS parce que maman en faisait tout le temps avec le reste du riz ou bien des épinards... et du coup je le fais aussi, bien que ce ne soit pas particulièrement léger ni digeste.... et surtout je passe mon temps a oublier le nom et a chercher durant des mois ce mot a nouveau!!!!!!
GNOCCHIS... parce que Stella les fait en 15 secondes top chrono pour une table de 20 personnes. "Es tan facil!"... according to her!
ARROZ CON LECHE... me quiero casar... impossible de commencer sans chanter cette comptine infantile...
SORBET A LA GOYAVE: fruit fabuleux et sorbet fait par maman en Egypte... quand j'y pense, toute l'Egypte revient à moi! Et pourtant, je ne peux qu'y penser... car j'ai essayé de reconstituer ce goût et il n'y a rien à faire... je ne le retrouve pas... alors je le garde dans mes souvenirs!
CAMEMBERT - SAUCISSON: spécialité de mon père qu'il fallait lui ramener pour le rendre heureux quand on habitait en Egypte!

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Every month I´ll share with you one of my recipes.

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This month Veronique, born of an Argentinean mother and a French father, tells us about things that remind her of her parent's roots as much as her childhood in Egypt.

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