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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

 

  Eggplant gratin

Type de plat
  Full meal
 
Difficulté
  easy
 
Temps de préparation
  20 minutes
 
Temps de cuisson
  25 minutes
 
Ingrédients
  3 Tbs. olive oil
2 eggplants
3 tomatoes
1 lb. Mozzarella
Basil
Olive oil
Salt and pepper
1 can of whole tomatoes
 
 
   

Here's a great easy recipe for those who love melted cheese and a little less vegetables ...
Grease the pan with the olive oil, cut the eggplnats alongside, the tomatoes and the mozzarela in 1/2 inch slices. Broil the eggplants on a rack, two to four minutes on each side. Line the pan with one layer of eggplant, add salt an pepper, and a bit of oil, then line the eggplant with slices of tomatoes, then mozzarella, then basil leaves, and start again.
Take the canned tomatoes, pour the juice on the sides of the pan, and some of the tomatoes. You can keep the remaining tomatoes for another preparation. Season the top layer, ad oil and bake in the oven for 25 minutes. Serve hot.
 
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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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