Episode 2 - Singapore Secrets
BABI ASSAM - PEranakan
2 tbsp Olivado Peanut Oil
10 cloves garlic
8 fresh red chillies (divided measure)
1 tbsp preserved salted soya bean paste
1 tsp roasted chilli sambal (or 1 tbsp Trident Hot Sweet Chilli Sauce)
400g pork fillet – sliced thinly or pork belly strips
2 unripe kiwifruit, diced
3 green chillies
¼ cup tamarind water
200g Trident Flat Ribbon Noodles
In your mortar and pestle combine the garlic, shallots and 6 red chillies until it resembles a paste.
Heat wok on high and add 2 tbsp oil.
Reduce heat and add the chilli garlic paste. Reduce and cook slowly until fragrant and turning golden.
Add the pork stir fry for 2 minutes.
Add the kiwifruit and green chillies, soya bean paste, chilli sambal or Trident Hot Sweet Chilli Sauce and combine.
Add the tamarind water and Trident Flat Ribbon noodles and cook for a few minutes.
Serve topped with fresh coriander and crispy shallots.
ONDEH ONDEH - PERANAKaN Sweet treat
1 cup gold kumara, steamed until mashable
100g glutinous rice flour
1½ tsp pandam flavor
100g dark palm sugar
1 cup shredded coconut, steamed with a pinch of salt
½ tsp salt
Steam kumara until soft, Peel skin & discard. Place kumara into mixing bowl and add the glutonous rice flour and pandam paste.
Bring together to form a dough and knead until a smooth dough is formed. Roll small balls from the dough in your hands and press palms together to form a disc.
Place a piece of palm sugar into the centre and sprinkle with a little salt. Carefully wrap dough around palm sugar and roll into a ball securely, ensuring the palm sugar is in the centre and cannot be seen. Repeat with remaining dough and palm sugar etc.
Heat a large saucepan full of water to a rapid boil. Place Ondeh Ondeh into boiling water and cook in batches until they float to the surface.
Turn heat off, and leave the Ondeh Ondeh in the hot water. To rest for 30 seconds.
Remove with slotted spoon and place into coconut mix. Roll the balls gently in steamed coconut and set aside to cool.