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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

 

  Pork Chop Hot Dish by blogger Joie-de-Vivre

Type de plat
  Main course
 
Difficulté
  Medium
 
Temps de préparation
  15 minutes
 
Temps de cuisson
  45 minutes
 
Ingrédients
  SERVES 6
6 boneless pork chops
1 Tbs. vegetable oil
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. black pepper
1 cup shredded cheddar cheese, divided
1 (2.8) oz. can french-fried onions, divided
1 (24-26oz.) package frozen, shredded hash browns
1/2 tsp. seasoned salt
 
 
   

Joie-de-Vivre has a delightful blog where she discusses good food, good wine, but also dressing well and having style. Visit:
http://www.joiedevivreanamateurgourmetsguide.blogspot.com/

I am laughing at myself for titling this post "Hot Dish" because while I was walking the woman I was walking with asked if I was from Minnesota because of my "accent". "No," I replied, "but I guess that comes from going to a Lutheran church!" Lutherans and Minnesotans (who also happen to be primarily Lutheran) call "hot dish" what the rest of the country calls "casserole". Since I feel very Lutheran every time I make casserole, I am now going to call it "hot dish".

Preheat oven to 350 degrees F. Heat a skillet over medium-high heat and add the oil. Brown both sides of the pork chops. Meanwhile, in a large bowl, combine the soup, milk, sour cream, pepper, 1/2 cup shredded cheddar chees, 1/2 can french-fried onions and stir until combined. Add the package of hash browns and stir until coated. Spoon hash brown mixture into a greased 9 1/2 by 11 inch baking dish. Arrange browned pork chops on top, sprinkle with season salt, cover with foil, and place in oven for 45 minutes. Uncover dish and broil until hash brown mixture is bubbly and slightly browned. Remove from oven, sprinkle with remaining cheese and hash browns. Either let cheese melt from the heat of the dish, or place dish back in oven for 5 minutes (make sure broiler is off or onions will burn!)
 
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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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