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| 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

 

  Blogger Annie's Meat Pie

Type de plat
  Main course
 
Difficulté
  medium
 
Temps de préparation
  20
 
Temps de cuisson
  1 h 35
 
Ingrédients
  350g ready prepared shortcrust pastry
375g ready prepared puff pastry
1 egg, lightly beaten
Filling
1 tbsp oil
2 onions, chopped
1.5kg round or chuck steak, cut into 1.5cm cubes
1 tbsp tomato paste
4.5 cups beef stock
1 cup red wine
1 tbsp worcestershire sauce
2 tbsp cornflour with 1/4 cup water
 
 
   

Annie has a delightful food blog called "Yes, I want to see the dessert menu". In spite of the name, she shares plenty of dishes with her readers. You can visit her blog at http://yesdessertmenu.blogspot.com/ I love meat pies.
She says:
"I mean, loove meat pies. I could live off meat pies if need be. I almost think they would be one of my desert island foods (along with chocolate, ice cream and cheese of course!).
This recipe is to make 6 individual pies (9cm base x 11cm top pie tins). I prefer to have the pastry both bottom and top, but it is just as nice with only the puff pastry top if preferred... if anyone is crazy enough to give up the extra pastry!
Preheat the oven to 180C. Heat the oil in a saucepan over high heat, add the onion and cook until soft. Add meat and cook for 5 minutes or until sealed. Add the tomato paste, stock, wine and worcestershire sauce and simmer, uncovered for about 1 hour, or until the meat is tender. Blend the cornflour and water in a small bowl to a smooth paste. Add to the beef mix and stir until the mixture has thickened and returned to a simmer. Taste and check that the flour flavour has cooked out. Season with salt and pepper and set aside.

Roll out the shortcrust pastry until 3mm thick. Cut out 6 pie bases (size above), rerolling the scraps if needed. Spoon in the filling. Roll out the puff pastry to 3mm thick and cut out the lids. Place on top, trim if needed and press the edges of the pastry together. Brush the tops with the beaten egg, and make a small slit in the tops. Bake for 30 minutes or until the lids are puffed and golden.

You can pretty much make any size pies with these... you will know they are cooked because the lids are puffed golden domes and you will be drooling when you see them!"
 
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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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