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Asian-style halibut in parchment
Oriental lemon chicken
Singapore noodles
Sticky tofu stir-fry
Thai pasta salad with shrimp and vegetables
Oriental lemon chicken
Singapore noodles
Sticky tofu stir-fry
Thai pasta salad with shrimp and vegetables
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Singapore is a melting pot of cuisines, incorporating a rich heritage of food dishes consisting of Chinese, Indian, Malaysian and Indonesian influences.
Main Asian-style halibut in parchment 
A flavorful simple easy recipe
Serves: 4
1 red bell pepper, thinly sliced lengthwise
4 6-ounce halibut fillets
1/2 teaspoon black pepper
3 scallions (white and green parts), thinly sliced on a diagonal
zest from 1/2 orange
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger root
Cooked brown rice
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
4 baby bok choy, ends trimmed1 red bell pepper, thinly sliced lengthwise
4 6-ounce halibut fillets
1/2 teaspoon black pepper
3 scallions (white and green parts), thinly sliced on a diagonal
zest from 1/2 orange
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger root
Cooked brown rice
Heat oven to 400° F.
Prepare four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Cook the bok choy in boiling water for 5-6 minutes.
Cut the bok choy in quarters lengthwise. Divide bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.
In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon half of the mixture evenly over the halibut.
Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
Transfer each packet to a plate. Slit open the package Being careful of the steam that will escape.
Serve with brown rice and remaining sauce.
Prepare four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Cook the bok choy in boiling water for 5-6 minutes.
Cut the bok choy in quarters lengthwise. Divide bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.
In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon half of the mixture evenly over the halibut.
Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
Transfer each packet to a plate. Slit open the package Being careful of the steam that will escape.
Serve with brown rice and remaining sauce.
Main Oriental lemon chicken
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
1 lb boneless chicken breast (skinless), cut into thin strips2 tablespoons soy sauce
4 1/2 tablespoons cornstarch
1/2 tablespoon cornstarch diluted in 1 tablespoon water
1 lemon (skin grated) and juiced
2 tablespoons sherry
3/4 cup chicken broth
3 tablespoons celery leaves, chopped
1 teaspoon garlic, minced
1 teaspoon granulated white sugar
salt and pepper to taste
3/4 cup cooking oil
Combine chicken strips and soy sauce. Mix well and marinate for at least 15 minutes.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.
Heat oil. Meanwhile, dredge the chicken strips in 4 1/2 tablespoons of cornstarch.
Fry the coated chicken pieces until color turns light brown. Do not overcook.
Remove the chicken from the pan, place in a plate, and set aside.
Drain excess oil until about 1 tablespoon is left. Saute garlic and stir in the celery leaves.
Pour in the chicken broth and sherry. Add sugar, salt, grated lemon, lemon juice, salt, and pepper. Stir and let boil.
Pour-in the cornstarch mixed in water. Stir until the sauce thickens.
Add the fried chicken slices. Stir and cook for another minute.
Transfer to a serving plate. Serve.
Main Singapore noodles
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
8 oz vermicelli rice noodles1 tbsp mild curry powder
¼ tsp turmeric
1 tsp sugar
1 tbsp sesame oil
3 tbsp low-salt soy sauce
1 tbsp vegetable oil
1 cup sliced onion
1 sweet pepper, yellow or orange
6 oz bean sprouts
1 red chilli, sliced (optional)
Soften the noodles in a large pan of boiling water to cover, pushing the noodles under the water. Set aside for 5-10 minutes, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Main Sticky tofu stir-fry
A most Flavorful meal! Microwave any leftovers the next day.
Serves: 4
3-4 cups (474-632 g) cooked brown rice
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil
SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water
STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
FOR SERVING: optional3-4 cups (474-632 g) cooked brown rice
Steamed broccoli
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil
SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water
STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish
1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).
Main Thai pasta salad with shrimp and vegetables
Serves: 3
Preparation time: 20 minutes
Cooking time:15 minutes
10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, cut into small pieces
1 red or green chili, de-seeded and thinly sliced
1 red and 1 green bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced
Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
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|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
SINGAPORE
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
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5 Recipes
5 Main dishes