Singapore predominant Food Recipes

Singapore is a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these population plainly have diverse eating habits. Straight through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore's food recipes and there is no doubt that Singapore is a food lovers' paradise.

Singaporeans love to eat out and there is a feast of multicultural cuisine waiting for them in restaurants and especially in hawker centers and food courts. Here is a list of the major types of foods you can feast on in Singapore:

Cuisine

1. Malaysian Food: Malaysian food, also known as Malay food, is a beloved in Singapore plainly because Malaysia is Singapore's neighbor and there are a whole lot of Malaysians living there; Spicy Malaysian gravies are laced with belachan, which is made from baby shrimps and the Malaysian desserts are usually based on coconut milk, palm sugar and freshly grated coconut. Then, of course, there are the rice and noodles too, which any Malaysian cannot live without. All these go to make an exotic eating experience. Some Malaysian food you must try out in Singapore: Laksa (coconut-based gravies) and Satay (grilled and skewered meat).

2. Chinese Food: The Chinese have been in Singapore since the last seven centuries and their influence on Singapore's food recipes is authoritative. Chinese food can be subtle and neutral (Cantonese), or it can be fiery (Szechuan). Rice is a staple food in any Chinese dish and you can try out the following dishes to get a flavor of the Chinese influence: Shark fin soup, spring rolls (Cantonese - subtle taste); Fried Hokkien Mee (vermicelli, noodles, chili gravy, garlic, prawns, pork and all else); and, Teochew food such as steamed fish and braised duck.

3. Indian Food: South Indians (mostly Tamilians) migrated to Singapore in the 1940s and their influence on Singaporean cuisine is undeniable. In fact there is an area in Singapore (around Serangoon Road), which is know as wee India. You must try out the south Indian Dosas, Idlis, Vadas that are served with spicy gravy and chutneys as well as the north Indian Tandoori Chicken (chicken smothered with a spicy paste and cooked in a clay oven).

4. Nyonya Food: Nyonyas are half-Malay, half-Chinese population who cook very hot and spicy food loaded with ginger and turmeric. Their recipes are creative and the cooking methods are elaborate. Some of the predominant Nyonya dishes you must savor are: Enche kabin (small chicken pieces marinated in soy and oyster sauce) and Chicken Kapitan (chicken curry made using tamarind juice, candlenut, fresh turmeric root and belachan (shrimp paste)).

These apart, Singapore also offers western cuisine comprising of American, British, and Italian dishes. There are fast food centers, food courts, hawker centers, restaurants and you-name-it. As we said earlier, Singapore's food recipes cater to all kinds of food lovers. Bon Appetit.

Singapore predominant Food Recipes

choosing & Cooking Chinese Christmas Recipes

With the Chinese New Year being the most leading event in the Chinese calendar, you'd imagine that Christmas got swept under the carpet. Not so, as celebrating Christmas becomes more popular throughout China.

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Whilst you won't find the hype and shopping madness of Western countries, in major cities you'll see lights, trees and Christmas decorations on the streets and in stores. Christmas Day is not even a bank holiday in China, although it is in Hong Kong and Macao. either this is just part of the Chinese interest in Western culture, or a sales ploy by the big stores, who can say?

With an expanding number of Christians, it can only be unbelievable that more habitancy will be celebrating the festive season in China each year. With exiguous tradition and history, cooking for a Chinese Christmas supper means you can cook any extra chance dish you choose.

However, there are a few suggestions we can make to get you started:-

Peking Duck Cantonese Roast Duck Kung Pao Chicken Cookies Five Spice Peanuts Sesame Seed Balls Spring Rolls

Whilst many of the recipes above are traditionally eaten for the Chinese New Year, they will serve just as well for a Christmas dinner. As always with Chinese cooking, use the freshest ingredients, put in order them well ahead of time, so that all you have to do is cook!

An excellent resource is http://chinesefood.about.com/ which has lots of great formula and food ideas for every holiday chance along with Chinese cookie recipes.

choosing & Cooking Chinese Christmas Recipes

Hungarian Recipes

Hungarian cuisine is known for its use of paprika (which was originally brought to the country by the Ottoman Turks when they invaded the country in 1526), eggs, and sour cream.

Some popular Hungarian dishes include:

Cuisine

* Fish Soup - A soup ready using ultimately chopped onions, paprikam, and mixed river fish (such as carp, catfish, perch, or pike). Black pepper, tomatoes or tomato juice, and white wine are used in some variations of dished

Hungarian Recipes

* Fozelék - A mashed vegetable dish made from, cabbage, lentils, peas, potatoes, spinach, squash, or tomatoes. The dish is eaten as a main course, and may be topped with a hard-boiled egg, meatballs or pörkölt.

* Gulyás (also known as "Gulyásleves") - A beef and vegetable soup. Meat (usually shank, shin or shoulder) is cut into chunks, seasoned, paprika added, and then browned in a pot with oil. Sliced onions, peppers, garlic, herbs, and sometimes ultimately chopped potatoes are added. The soup achieves a thick texture because of the gelatin from the bones in the meat, as well as the starch for any potatoes used.

* Pan-fried Goose Liver

* Pörkölt - A meat stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes are used in some inequity of the recipe, although some chefs prefer to avoid these items. Typically beef, lamb, pork or chicken is used as the meat, but offal such tripe or liver can be used, and some people have even been known to put in order the dish using seafood.

Hungarian Recipes

Turkey Recipes - Adding Fruits to Turkey for a Sweet Thanksgiving supper

Since we have been trying distinct turkey recipes for our Thanksgivings, we're coming up with a new one for the coming holiday - fruit-glazed and fruit-tasting turkey. This may be more on the sweet side, but everyone will find this something other than the same old turkey. The ones we've tried the previous years were more on the savory side using fresh herbs and vegetables from our garden. Adding this fruit-glazed turkey formula this year can add a bit of sweetness to our Turkey dish. My eldest daughter has already called it our sweet Thanksgiving dinner.

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Fruit-Glazed Turkey

Ingredients
12 pounds turkey 1 pack (14 ounces) of unseasoned stuffing cubes 1 medium onion, chopped 1 medium red apple, chopped 1 celery rib, chopped 1 cup raisins 1 cup turkey or beef broth 1 cup butter, melted 1 tablespoon poultry seasoning

For the Fruit Glaze
2 cans crushed pineapple, unsweetened 1 can mandarin oranges 1/2 teaspoon ground cloves

For the Gravy
3-4 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper

Directions

Put together first eight ingredients then stuff into the turkey. Place remaining stuffing in a greased baking dish and refrigerate. Skewer the turkey openings and tie to join the drumsticks together. Place turkey with the breast side up on a rack in a roasting pan, and bake at 325° for 1 hour, uncovered.

Meanwhile, place the glaze ingredients in a blender or food processor and process until smooth. Refrigerate 1 cup of the composition for the gravy. After an hour of baking, brush some of the glaze all over the turkey and add at least 1/2 inch of hot water into the roasting pan. Bake for 3 hours longer or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. During the baking process, baste turkey two to three times with the glaze and the pan drippings. When practically cooked, find the turkey and bake added for 10 to 15 minutes. When turkey has turned golden brown, you're done. Cover and let stand for 20 minutes before carving.

For the gravy, pour pan drippings and browned bits into a bowl. Skim the fat. Merge 1 cup of the pan drippings and 1 cup of broth in a saucepan. Moderately mix in flour, salt and pepper until blended well. Bring to boil over medium-high heat, permanently stirring until thickened. Stir in the refrigerated glaze. Bring to someone else boil, stirring constantly, until thick. Glaze over turkey.

For a festive trick, ornament your turkey with cooked pineapple or strawberry cubes along with fresh parsley. The parsley brings not only a piece of greenery on your Thanksgiving turkey, but something you and your guests can chew after dinner to help freshen up the breath.

Happy Thanksgiving from my home to yours!

Turkey Recipes - Adding Fruits to Turkey for a Sweet Thanksgiving supper