A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped

2 cups grated coconut (fresh preferred)

5 cups water

5 almonds or cashews

l large piece ginger, peeled

3 stalks lemon grass

1 tablespoon ground turmeric

5 cloves garlic

1 tablespoon shrimp paste

10 shallots, peeled

1 tablespoon white pepper

1 tablespoon coriander

1/2 cup vegetable oil

2 pounds chicken, cut up

10 ounces cooked bamboo shoots, sliced lengthwise

2 tablespoons soy sauce 3 teaspoons sugar

Salt to taste

Instructions

Add 1 cup of water to the grated coconut and squeeze through cloth to make thick coconut milk. Reserve this milk. Add the rest of the water to the grated coconut and squeeze through cloth to make thin coconut milk. Reserve.

In a food processor, puree the next 7 ingredients to make a spice paste. Mix the pepper and coriander with this paste.

Heat the oil in a wok and fry the paste for about five minutes until it is fragrant. Add the chicken, bamboo shoots, and the thin coconut milk. Bring to a boil and then reduce the heat slightly and cook until the chicken is tender, about 20 minutes. Add the thick coconut milk, soy sauce, sugar, and salt and cook for another 10 minutes.

This famous drink was invented in 1903 by Raffles Hotel bartender Ngiam Tong Boon. There are many variations on this potent potable, but this one seems to be the most authentic. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

1 jigger sloe gin

1/2 jigger dry gin

1/2 jigger apricot brandy

1/2 jigger cherry brandy

1 teaspoon sugar

Juice of 1/2 lime

1 cherry (garnish)

1 slice pineapple (garnish)

1 slice orange (garnish)

Seltzer water

Instructions

Combine the first six ingredients in a 12-ounce glass and stir well to dissolve the sugar. Add ice cubes and top off with seltzer water. Stir slightly, add the gar-nishes, and serve.

This fresh red pepper paste is popular among those Russians who like spicy foods. Use this as a condiment to accompany grilled meats, or stir a tablespoon or two into soups and stews, as a flavor enhancer. You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 large red jalapeño peppers (about 1/4 pound), coarsely chopped
2 red bell peppers (about 1/2 pound), seeded, deveined, and coarsely chopped
8 large garlic cloves, quartered
1/2 teaspoon salt (or more, to taste)

Instructions

Put all the ingredients into a food processor and use the pulse control to process them into a coarse, thick paste. The mixture should not be pureed or liquified. Transfer the adzhiga to a clean class jar, cover tightly, and refrigerate for 2 to 3 days to let the flavors ripen. Taste and add more salt if desired.