| 1 | I think the only "singaporean" dish i have is one for a curried noodle dish known as singapore noodles every where in asian except singapore where they never seem to have heard of it. |
| 2 | Stay tuned though. |
| 3 | I"ll see what i can come up with. |
| 4 | well, it"s a little later and we"re in luck! i found three singapore recipes in joyce jue"s "asian appetizers". |
| 5 | Here"s da foist... |
| 6 | although most asian lunches and dinners include a soup, there are certain soups which are served as a snack or even for breakfast. |
| 7 | In singapore, one of my favorite ways to start a day is to trek over to a hawker"s stall and have a bowl of pork rib "tea" (actually a clear soup tinted with soy sauce). |
| 8 | It comes with chinese crullers for dunking, and a strong black tea which i think of as the "espresso" of teas. |
| 9 | This recipe comes from the straits cafe in san francisco. |
| 10 | The crullers, baguette-shaped fried savory pastries, may be purchased at better asian markets. |
| 11 | Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes. |
| 12 | Skim and discard the scum from the surface. |
| 13 | Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. |
| 14 | Reduce the heat to low and simmer until the pork is tender, about 45 minutes. |
| 15 | Discard the excess fat from the soup before serving. |
| 16 | Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top. |
| 17 | Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. |
| 18 | Serve with cruller slices for dunking into the broth, and a bowl of rice on the side. |
| 19 | makes 4 to 6 servings. |
| 20 | crisp fried shallot and garlic flakes: |
| 21 | cut 8 shallots or garlic cloves crosswise into 1/8-inch-thick slices; you should have ?cup of slices. |
| 22 | The slices must all be of equal thickness to assure even cooking. |
| 23 | Heat 2 cups of vegetable oil to 300f in a preheated wok, saucepan, or skillet. |
| 24 | Add the slices and fry slowly for 3 to 5 minutes or until golden brown and crisp. |
| 25 | They should be completely dry with no remaining moisture. |
| 26 | Remove with a fine strainer and drain on paper towels. |
| 27 | When cool, store in an airtight container. |
| 28 | The flakes will keep for several weeks. |
| 29 | Makes about ?cup. |
| 30 | makes about ?cup. |
| 31 | note: the flavored oil can be strained and used for stir-frying. |
| 32 | from "asian appetizers" by joyce jue, harlow and ratner, 199Isbn 0- isbn 0-9627345-1-9. |
