Tom Yum Seafood ($8): Along with the beef, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. Recipe: Ingredients needed for 1 Serving: For the spice paste: 1 shallot, 1/4 inch galangal, 3/4 lemongrass, white part only, 1 1/4 cloves garlic, 1/4 inch ginger, 3 dried chilies (soaked in warm water and seeded) For the beef: 200g cubed boneless beef short ribs, 1 1/2 tablespoons cooking oil. 1/4 cinnamon stick, 3/4 clove garlic, 3/4 star anise, 3/4 cardamom pod, 1/4 lemongrass, cut into 4-inch length and pounded, 1/4 cup thick coconut milk, coconut cream, 1/4 cup water, 1/2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds), 1 1/2 very thinly sliced kaffir lime leaves, 1 1/2 tablespoons kerisik, 1/4 tablespoon sugar Directions1. To make the stock, boil the water in a pot. Add the ikan bilis and chicken stock cube into the boiling water. Add the sesame oil, and salt and pepper. Simmer for 1 hour over low heat. 2. Marinate the minced chicken with corn flour, light soya sauce, sesame oil, and salt and pepper. 3. Add the vegetable oil to a hot frying pan. Fry the ikan bilis until crispy and golden. Drain and set aside. 4. When the stock is ready, turn it up to high heat and add the marinated minced chicken to it. When the chicken floats to the top, add the chye sim and mushrooms. 5. Add the ban mian and stir well to prevent the noodles from sticking. Cook for 5min. Pour into two bowls. 6. Push the noodles to the side of the bowl to make a well in the centre. Break an egg into each one. Let them stand for 2min. 7. Top with the fried ikan bilis and shallots, and spring onions. Pad Thai ($6): Chilli crab is a Singaporean seafood dish. The crab is stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. It is considered as on of the Singapore's national dish. It is described as sweet yet savoury and is a dished adored by many. Recipe: Ingredients needed for 1kg crab: 1 kg crab, 2 litres water, 2 tablespoon flavourless oil, 3 garlic cloves, very finely chopped, 1 thumb-sized piece ginger, very finely chopped, 3 red chillies, 2 very finely chopped, 1 sliced, 4 tablespoon tomato ketchup, 2 tablespoon soy sauce, handful coriander leaves, roughly chopped, 2 spring onions, sliced Directions 1. Break down the whole crab into 4 pieces and boil the crab till cooked. 2. Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. 3. Add the ketchup, soy and 100ml water, and stir to combine. 4. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. 5. Stir through most of the coriander, spring onions and sliced chilli. 6. Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Mango Sticky Rice ($5.50): The name is derived from the Hokkien term for 'fried' which is 'char, while 'kway teow' refers to the 'flat rice noodles', which is the main ingredient. The latter is stir-fried over very high heat with light or dark soy sauce, chili, while prawns, deshelled cockles, bean sprouts, chinese chives and eggs. Recipe: Ingredients needed for 1 serving: For the sauce: 1/2 tablespoon dark soy sauce, 3/4 tablespoon sweet soy sauce, 1/4 teaspoon fish sauce For the kway teow and toppings: 1/2 tablespoon vegetable oil, 1/2 teaspoon minced garlic, 100g kway teow, 15g yellow egg noodles, 1/4 tablespoon sambal chilli , 20g sliced fish cake, 40g bean sprouts, 1 1/2 chopped Chinese chives, 1 heaped tablespoon fresh cockle meat, 1 tablespoon cockle juice, 1 egg Directions 1. Mix the ingredients for the sauce. 2. Heat oil in wok. Stir fry garlic for a few seconds. 3. Add kway teow, yellow mee, sambal chilli, and fish cake. Pour the sauce over the noodles and stir fry over high heat until the colour is even. 4. Add bean sprouts and Chinese chives, stir fry briefly to mix everything, then pour beaten egg over the noodles. 5. Stir fry until the egg is dry and evenly distributed. 6. Add cockles and cockles juice, stir fry for a further 10 seconds and serve immediately. Thai Beef Noodle Soup ($6.50): Fried carrot cake, or chai tow kway in the Teochew dialect, consists of cubes of radish cake stir-fried with garlic, eggs and preserved radish. Recipe: Ingredients needed for 1 serving: 130g ready made carrot rice cake (cut in cubes), 1 large egg, 1 clove of minced garlic, 3/4 tablespoon chopped preserved radish, 1/2 tablespoon fish sauce, 1 teaspoon light soy sauce, 1/4 tablespoon chilli paste, a pinch of sugar, 1 tablespoon of cooking oil, handful of chopped spring onion Directions 1. Rinse a few times, or steep chopped preserved radish in a bowl of water for 5 minutes. Drain well (squeeze to dry) and sprinkle few drops of sesame oil. Reserve for later. 2. Heat wok with 1 tablespoon of oil over high heat. Add in diced carrot cake and sauté for about 8 minutes, or until softened and lightly browned. Stir-fry accassionally to avoid sticking. Heat off, and set aside. 3. Heat a large frying pan with 1 tablespoon of oil over high heat. Add in garlic and stir fry till fragrant. 4. Add chopped preserved radish and stir fried till fragrant. Then, add in chilli paste. Return sauteed carrot cake and stir fry to combine well. Drizzle some oil if finds too dry. 5. Drizzle fish sauce, stir fry a few times, followed by adding of light soy sauce and sugar. Stir fry to combine well. Then, spread the carrot cake pieces nicely on the pan, and lightly press with the back of the spatula. Let it pan fry for 1 – 2 minutes. May drizzle more oil or just water to moist the carrot cake. 6. Break egg into a small bowl and beat it lightly with a fork. Pour egg solution over the carrot cake. Let the egg set and cook (without stirring) till semi done. Flip over the carrot cake portions, and let it cook till both sides are cooked and golden browned. Heat off. Transfer to serving dish, garnish and serve hot. Green Chicken Curry with Rice ($5.50): Laksa is a spicy noodle soup popular in Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on a rich and spicy curry coconut milk. Recipe: Ingredients needed for 1 serving: For the Laksa Paste: 3 g mild dried chilies, 1/2 Tbsp dried shrimp, 1/2 tablespoon macadamia nuts, 1/2 Thai chilies, 1 1/4 cloves garlic, 1 tablespoon shallots, 1/5 stalk lemongrass, 2 slices galangal, 1cm turmeric, 1/4 tablespoon fermented shrimp paste For the Broth: 70g head and shell-on shrimp, 1 cup water, 80g clam meat, the laksa paste from above, 1/2 tablespoon fish sauce, 1/4 tablespoon sugar For the noodles and toppings: 60g thick thick round nice noodle, 20g sliced fish cakes, 20g tofu puffs, 30g beansprouts, a handful of laksa leaves Directions 1. Soak noodles in hot tap water for 30 minutes (or 1 hour if using room temp water) until it is completely soft and pliable. 2. To cook the noodles, boil them in plain water for 2-3 minutes, just until they’re cooked through but still a bit chewy in the middle. 3. Add the shrimp shells and head to a stock pot. Saute the heads and shells over medium heat, pressing out the tomalley in the head, until bits stuck to the bottom start to brown. Add 4 cups of water Add the remaining 1/5 cup of water, scrape the browned bits off the bottom of the pot and simmer the stock gently for about 45 mins. 4. After simmering, you should have about 3/4 cups of stock left in the pot, if you have less, add a bit of water to make up the shortfall. If you have a bit too much don’t worry about it. 5. Fish out the shells, then bring the stock to a full boil. Add the clams, cover and cook for about 1 minute or just until they open. Do not over cook clams or they will become tough! Remove clams with a slotted skimmer and let them cool. Keep clams chilled in fridge till ready to use. If you find clams that did not open, put them back into the pot and cook for 1-2 minutes longer. If they still don’t open after 2 minutes, discard them. 6. Add dried chilies and dried shrimp into a coffee grinder and blitz until fine. Add macadamia nuts and blitz until fine. In a blender, add all remaining ingredients and blend until smooth (if using a jug blender, you may need to add a little liquid to get it going). Add the dried stuff and and blend to mix. 7. In a heavy bottomed pot, add just enough oil to coat the bottom, then add the curry paste and saute for a few minutes until the paste is thickened and oil starts to sizzle away from the paste. Stir in the coconut milk and the seafood stock and simmer for at least 10 minutes to allow the flavours to mingle and develop. Season with fish sauce and sugar, then taste and adjust seasoning. You can also adjust the richness of the broth at this point by adding more water to lighten, or more coconut milk to enrich. 9. Bring the broth to a boil and add tofu puffs. Place noodles (if they need reheating) and beansprouts in a noodle strainer and briefly heat them in the broth for 15-30 seconds. Add to serving bowls. Add shrimp and fish cakes to the strainer and cook in the broth until shrimp are cooked, add to the bowls. 10. Pour the broth over noodles, grabbing some tofu puffs on the way out when you ladle the broth. 11.Add clams onto noodles and sprinkle on laksa leaves.