3 Exotic Holiday Recipes from Singapore
We all celebrate the holidays for different reasons. The one thing we share in common, though, is our love of delicious food. If you like to experiment with exotic recipes, we’re sure you’ll enjoy these.
Many thanks to our Singaporean community member, Angelyn, for growing greens in her Click and Grow 25 and creating these recipes.
Crab Meat Salad
Steamed crab meat
Hard boiled eggs
Goat cheese with truffles
- Boil two eggs in a pot of boiling water.
- Peel off the egg shells once they are cooled. Slice the hard-boiled eggs into quarters.
- Steam crab meat either from fresh crabs or canned crab meat. Loosen the flesh of the crab meat.
- Mix the crab meat with mentaiko mayonnaise. (Alternative: Aioli)
- Put together chilled salad leaves, eggs and grated goat cheese with truffles. (Alternative: Your favorite cheese)
- Sprinkle tobiko on the salad. Season the eggs with salt and grounded black pepper.
- Ready to serve.
Lamb Ribs With Rosemary and Lemon
3 sprigs chopped Rosemary
5 sprigs Rosemary
Lemon zest from organic lemon
- Score the top of the lamb ribs like diamond shapes. Remove the membrane underneath.
- Season lamb ribs with salt, pepper, chopped rosemary, garlic powder and grated lemon zest.
- Sprinkle some olive oil and rub all the seasonings together. Leave it in the fridge overnight.
- The next day, preheat the oven to 160 C.
- Place the lamb ribs in a casserole.
- Cut a few bulbs of garlic into two and place them together with the ribs. Cover with foil and bake for two hours.
- After two hours, remove the foil.
- Put some fresh rosemary on the ribs. Grill the ribs for about 15 mins.
- Clean the shrimps. Peel off the shrimp shells. Don't throw the shells away. Devein the shrimps.
- Heat up some olive oil. Stir fry the shrimp shells and some clams until the shells change color.
- Add three cups of water (or chicken stock) with some Japanese kelp. Let the broth cook for at least 20 mins with low heat.
- Wait for the broth to cool before sieving it. Put the broth aside.
- Put vermicelli in a bowl. Pour hot water to soften the vermicelli. Let it rest for about five mins and then drain it.
- Beat three eggs and season with salt and pepper.
- Heat up some olive oil in a pan. Cook the egg omelette and put it aside.
- In a wok with medium heat, heat some olive oil. Add garlic, onion and carrots.
- Stir fry them until the onion is softened.
- Add the seafood in the wok.
- Then, add the vermicelli with the seafood broth. Add the egg omelette.
- Finally add Pak Choi and continue to stir fry the vermicelli until it soaks up the delicious broth.
- Sprinkle some homegrown microgreens as a final touch.
We hope you have fun experimenting with these recipes. Invite friends over, put on some music and get cooking!
Find more delicious recipes from Angelyn here.