Indian Heritage Cooking (Singapore Heritage Cookbooks)
Format: PDF / Kindle (mobi) / ePub
The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.
Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative head note introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.
With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.
chillies 5 Fennel seeds 2 tsp Water 250 ml (8 fl oz / 1 cup) 1. Prepare marinade. Blend ingredients together until smooth, then mix with ground turmeric and rub all over mutton. Set aside for 1 hour. 2. Heat water and boil mutton over medium heat until half-cooked. 3. Add chilli powder, ground coriander and ground cumin, garam masala and salt. Boil until mutton is tender and almost dry. Set aside. 4. In a separate pan, heat oil and fry urad dhal until golden brown. Add cinnamon,
1½ Tbsp Ground turmeric 1 tsp Ground cumin 2 tsp Salt 1½ tsp Tamarind pulp 50 g (1⅔ oz), mixed with 100 ml (3½ fl oz) water and strained Jaggery (palm sugar) 70 g (2½ oz), grated White sesame seeds 1 Tbsp, dry-roasted 1. Using a sharp knife, make 2 cuts across bottom end of aubergines so that aubergines open into 4 wedges but do not come apart. Soak aubergines in water to prevent oxidation. 2. Heat oil and fry mustard seeds and fennel seeds until mustard seeds stop spluttering. 3. Add
2. Heat oil and fry cardamoms and fennel seeds until aromatic. Add 150 g (5⅓ oz) sliced shallots and 2 sprigs curry leaves and sauté until shallots turn golden brown. 3. Add blended ingredients, turmeric, peppercorns, water, salt and jaggery and cook over low heat, stirring occasionally until a thick spicy paste is formed and oil separates. Remove from heat and let cool. 4. Clean pomfrets and make diagonal slits on both sides of fish. Marinate with lime juice and leave for 10 minutes.
/ 6 Tbsp) 1. Marinate mutton with ginger-garlic paste, green chillies, yoghurt and turmeric in a bowl. Cover and leave for 3 hours. 2. Heat oil or ghee and fry cinnamon, both types of cardamoms, cloves and bay leaves until aromatic. 3. Add onions and sauté until onions are golden brown. 4. Add tomatoes and sauté until tomatoes are pulpy. 5. Add marinated mutton and sauté until mutton changes colour. 6. Add chilli powder, ground coriander, ground cumin, garam masala, asafoetida
blender and process until smooth. Pour into an airtight container large enough to hold chicken drumsticks. 2. Add chicken drumsticks to marinade and mix well. Cover and leave to marinate in the refrigerator overnight. 3. Bring chicken to room temperature before frying. 4. Heat oil for deep-frying. Dust chicken lightly with flour and deep-fry over medium-low heat until chicken is cooked through. 5. Drain on absorbent kitchen towels. 6. Serve hot with rice. 138 INDIAN HERITAGE