Terry Tan - Shiok!: Exciting Tropical Asian Flavors

Sambals, Achars, Chutneys and Sauces Among all the things Singaporeans are notorious tor, one is absolutely true. You can always spot a group of Singaporean tourists on holiday in the Northern hemisphere, not by the lahs that pepper the conversation, not by the ruthless efficiency with which they bargain for souvenirsbut by their jars of home-made sambal, smuggled past Customs in a plastic bag tied with a rubber band, which they pass around surreptitiously when confronted with a bland buffet of foreign food. This chapter, which could potentially be infinitely long, is devoted to the accompaniments and condiments that make the Singaporean meal the endlessly stimulating mix that it is. Hoi Sin, Wine, and Sesame Oil Marinade 1 tablespoon hoi sin sauce 4 tablespoons Shaoxing rice wine 1 tablespoon sesame oil 1 tablespoon finely crushed garlic 1 teaspoon black pepper 1 tablespoon dark soy sauce 1 Blend all ingredients well. Use as a marinade for whole joints of pork, pork fillet, or chicken, before roasting. Makes 115 ml (scant cup) marinade Preparation time: 5 minutes Hoi Sin, Oyster and Worcestershire Sauce Marinade 2 tablespoons hoi sin sauce 2 tablespoons oyster sauce 1 tablespoon Worcestershire sauce 2 tablespoons water 1 Blend all ingredients well.

Use as a marinade for barbecued spare ribs or fried chicken. Makes 100 ml (scant cup) marinade Preparation time: 5 minutes Wine, Oyster Sauce, and Sesame Oil Marinade 4 tablespoons Shaoxing rice wine 2 tablespoons oyster sauce 2 tablespoons sesame oil 1 tablespoon finely grated ginger 3 tablespoons water 1 Blend all ingredients. Use as a marinade for steamed chicken, as a base for braising pork or even as a sauce for stir-fried pork, beef, or liver. Makes 180 ml (scant cup) marinade Preparation time: 5 minutes Tamarind and Soy Sauce Marinade A similar blend of flavors to the Filipino adobo. 2 tablespoons tamarind pulp 6 tablespoons water 2 tablespoons dark soy sauce 1 tablespoon sugar 2 teaspoon pepper 1 teaspoon salt 1 Knead tamarind with water until pulp is dissolved. Strain and mix with all other ingredients, stirring to dissolve sugar.

Cool before using to marinate chicken pieces, sliced pork, or beef before braising or sauting. Makes 160 ml ( cup) marinade Preparation time: 5 minutes Basic Garam Masala Garam masala is a warm spice mix that should be fragrant and compellingwhich is why the coriander and cumin are roasted whole before grinding, for the most heightened aroma. 3 tablespoons coriander seeds 2 tablespoons cumin seeds 2 teaspoons black peppercorns 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 Set a wok (preferably non-stick, or very well seasoned) over low heat. When wok is hot, dry-fry coriander seeds for 4 to 6 minutes, stirring continuously, until they are fragrant and have darkened very slightly. Scrape into a bowl. 2 Dry-fry cumin seeds for 2 to 3 minutes until fragrant.

When both spices have cooled, grind in spice grinder with black pepper until fine. Add all remaining spices and whizz just to mix. Store in an air-tight jar in a dark, dry place. Makes scant cup Preparation time: 5 minutes Meat Curry Powder The Meat and Seafood Curry Powders are a time-saver if you have access to good quality ground spices (that is, those with use-by dates a long way off). That said, if you have the timeand a good spice grinderit is worth purchasing each spice whole and dry-roasting them individually until they smell fragrant. When they have cooled, grind them together, then store airtight.

Blend wet aromatics like ginger, garlic, and onions with curry powder to a smooth paste, to be fried in oil before adding your meat and liquid. 250 g (9 oz) ground coriander 100 g (3 oz) ground cumin 50 g (1 oz) ground fennel 30 g (1 oz) ground black pepper 30 g (1 oz) chili powder 30 g (1 oz) ground turmeric 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1 teaspoon ground cloves 1 Mix all ingredients together. Set a wok (preferably nonstick, or very well seasoned) over low heat. When wok is hot, add mixture and dry-fry, stirring continuously and thoroughly, for about 10 to 15 minutes, until spices start to release their aromatic oils. Do not let them scorch. When done, scrape into a bowl, and when cool, store in airtight jars in a dark, dry place.

Makes about 500 g (1 lb 2 oz) Cooking time: 10-15 minutes Seafood Curry Powder 1 Use the ingredients as for Meat Curry Powder, but omit cinnamon and reduce coriander to 200 g (7 oz), using the same method as above. Makes about 450 g (1 lb). 2 After dry-frying, add 1 teaspoon ground fenugreek and teaspoon ground star anise. Note There is some evidence that curry powder of the supermarket variety is in fact a British invention, and in truth, in and outside India, there is no single all-purpose blend used as a major component in different curries, though simpler mixtures like garam masala and panch phoran (Bengali five-spice mix) have multiple applications. Curry powder should keep for up for three months. Chili, Preserved Yellow Beans, and Lime Juice Dip A salty and savory dip for steamed and boiled seafood. 3 tablespoons preserved yellow soybeans (tau cheo) 2 fresh red chilies, finely sliced 5 shallots, finely sliced 1 tablespoons freshly squeezed lime juice, or 1 tablespoon distilled white vinegar 1 teaspoon sugar 1 Spoon soybeans into a small bowl. 3 tablespoons preserved yellow soybeans (tau cheo) 2 fresh red chilies, finely sliced 5 shallots, finely sliced 1 tablespoons freshly squeezed lime juice, or 1 tablespoon distilled white vinegar 1 teaspoon sugar 1 Spoon soybeans into a small bowl.

Drain off and discard most of the salty preserving liquid. Roughly mash beans and stir in chilies and shallots, followed by lime juice and sugar. Serves 2-4 Preparation time: 5 mins Red Coconut Chutney A fiery chutney for South Indian breads and rice dishes. 5 dried red chilies 100 g (3 oz) freshly grated coconut 3 shallots, chopped 1 tablespoon chopped ginger teaspoon salt teaspoon sugar 2 tablespoons oil 1 teaspoon black mustard seeds 3 sprigs curry leaves, stalk discarded 1 Deseed 4 chilies and soak in warm water 10 minutes. Drain and combine with 2 tablespoons of the soaking water, coconut, shallots, ginger, salt, and sugar in a blender. 2 Heat oil in a small pan over medium-high heat. 2 Heat oil in a small pan over medium-high heat.

When hot, add mustard seeds, curry leaves and remaining red chili. Fry for 20 seconds, then pour over coconut mixture and stir to mix well. Serve immediately. Finish it within a day as it wont keep. Serves 3-4 Cooking time: 30 seconds Preparation time: 10 mins Chili, Lime Juice, Fish Sauce, and Peanut Brittle Dip Terrys original blend of Thai, Vietnamese, and Cantonese influences, ideal for spring rolls and fried foods. 4 red chillies 2 tablespoons freshly squeezed lime juice 1 tablespoon fish sauce 3 tablespoons crushed peanut brittle 1 teaspoon sugar 1 Chop chilies fine.

Mix with all remaining ingredients. Serves 2-3 Preparation time: 5 mins Dried Shrimp, Chilies, Lime Juice, and Mint Dip Ground dried shrimpsthe best you can buy, please are very compatible with chili-based dips. This makes a good base for a cucumber or pineapple side salad or kerabu; just mix a few spoonfuls with the chopped fruit. 3 tablespoons dried shrimps 4 red chilies 4 tablespoons freshly squeezed lime juice 2 teaspoons sugar 1 teaspoon fish sauce 1 teaspoon finely chopped mint 2 tablespoons water 1 Soak dried shrimps in hot water for 30 minutes, until soft. Drain thoroughly. 2 Grind shrimps fine with a pestle and mortar or mini-chopper.

Add chilies and grind until well incorporated. Stir in all remaining ingredients, adjusting balance to your own taste. Serve immediately. Serves 2-3 Preparation time: 10 mins, including 30 mins standing time Mango Chutney 6 small green mangoes, peeled, halved and stone removed 6 dried chillies, soaked until soft 4 tablespoons oil 2 teaspoons salt 2 tablespoons finely chopped ginger 1 teaspoon garam masala 2 tablespoons raisins or sultanas 250 ml (1 cup) vinegar 60 ml ( cup) water 2 teaspoons ground cumin, or cumin seeds 8 cloves garlic, thinly sliced 90 g (3 oz) brown or demerara sugar 1 Cut each mango halt into two pieces lengthwise, then again crosswise, so half yields four pieces. 2 Drain chilies and pat dry. Heat oil in a wok over medium heat and fry chilies for about 45 seconds, until almost brown and slightly puffy.