Indian Dishes

1. Roti Prata
Ingredients

1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
1 tsp vanilla essence

Method

1. Mix water, sugar and salt.

2. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm.

3. Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking.

4. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more.

5. Put a griddle on medium heat.

6. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough.

7. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown.

8. Turn over and fry till browned.

9. Repeat with all the dough.

10. Make the prata fluffy by clapping each one between your hands.

11. Serve with meat curry or with a sprinkling of sugar.

2. Nasi Briyani

Ingredients

2 Cups Basmati rice
2-1/2 Tbs Ghee
1 lg Onion, finely chopped
1 pinch Powdered saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1-in. Cinnamon stick
1/2 tsp Ginger powder
2 T Rose water or rose essence
1 1/2 tsp Salt
3-1/2 Cups Chicken stock
Slice almonds, for garnish
Sultanas, for garnish

Method

1. Wash rice well and drain in a colander for at least 30 minutes.

2. Heat ghee and fry onion until golden.

3. Add saffron, cardamom, cloves, cinnamon stick, ginger powder and rice.

4. Fry stirring, until rice is coated with the ghee.

5. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Bring to boil.

6. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.

7. Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.

******

.............. and this concludes the cookbook.

scroll down for the rest of the cookbook.

Social Defence

continued from last post,

Malay Dishes

2. Coconut Rice / Nasi Lemak

INGREDIENTS for Coconut Rice :

· 2 cups rice, preferably basmati rice
· 2½ cups water
· 2 pandan leaves [screwpine leaves], tied into a knot [optional]
· 3 shallots onion, finely chopped
· 10 tsp thick coconut milk
· 1 slice ginger
· sugar and salt to taste

Ingredients for Sambal Ikan Bilis :

· 1 cup dried Ikan Bilis [Dried Anchovies]
· 1 large red onion, sliced
· ½ cup peanut or vegetable oil
· 3 tsp tamarind pulp with ½ cup hot water to make tamarind paste
· 4 tbsp or to taste, chili paste
· 6 shallots
· 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
· 4 cloves garlic
· 1 large onion, sliced into rounds

[ Items in red to be ground or blended ]

Garnishing :

- 4 hard boiled eggs, cut into quarters
- 1 cup of ikan bilis, fried until crispy
- 1 cup of peanuts, fried or roasted
- 1 seedless cucumber, peeled and sliced

To Prepare Coconut Rice:

1. Wash rice several times until water runs quite clear.

2. In a pot, add rice, coconut milk, water. [use correct amounts of water according to type of rice]

3. Add shallots, ginger and pandan leaves [optional]

4. Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice

5. Loosen rice grains with a wooden ladle

6. Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins

7. When rice is done, gently fluff rice with fork

NOTE: You can use a rice cooker to cook the rice

To Prepare Sambal Ikan Bilis:

1. Using a mortar & pestle or blender, grind chili paste, shallots, belacan and garlic into a paste.

2. To a wok or saucepan, add peanut or vegetable oil, heat on high until oil temperature is 350F, fry ikan bilis until crispy

3. Remove, drain well on paper towels

4. Remove all but 2 tbsp of oil, sauté ground paste for 1-2 mins

5. Add red onions, tamarind paste, sugar, salt to taste

6. Cook until gravy thickens [to a dark reddish brown]

7. Add ikan bilis, mix to combine, remove from heat.

8. Dish a serving portion of coconut rice onto a plate [or banana leaf!], a little of each garnishing and some sambal ikan bilis - served hot or at room temperature

Social Defence

continued from last post,

Malay Dishes

1. Penang Laksa

INGREDIENTS :

2 lb fresh or dried thick round rice noodle
3 oz tamarind paste
10 cups water
2 - 2½ lb fresh wolf herring [ikan parang] or Spanish mackerel - cleaned, kept whole
3 heaped tbsp sugar
salt and pepper
14 sprigs laksa leaves [Vietnamese mint or polygonum odoratum] [Substitute: fresh mint sprigs]
2 wild ginger buds [bunga kantan] [Substitute: 4 inch fresh ginger]
4 pieces dried tamarind skins [asam gelugor] [Substitute: ½ cup key lime juice]
3 tbsp prawn paste [haeko - pronounced 'hey-ko', otak udang in Malay], mixed with 1 cup warm water [optional]
6 - 8 garlic
5 stalks lemon grass, thinly sliced
8 oz shallots
1 inch fresh turmeric root [lengkuas]
3 tbsp or to taste, chili paste
1½ tbsp belacan, also spelt belachan or blacan [dried shrimp paste]

[Items in red to be ground or blended]

Ingredients for Garnishing :

1 large seedless cucumber, skinned and thinly shredded
2 red onions, very finely sliced
1 fresh pineapple, cut into thin strips [Substitute: 4 or 6 oz canned pineapple]
10 sprigs fresh mint leaves, stems discarded
1 torch ginger [bunga kantan], finely chopped [optional]
4 red Serrano chilies, seeded and finely sliced [optional]
Prawn paste [locally called haeko, or otak udang, in Malay] [optional]


To Prepare Gravy :

· Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste.

· Soak tamarind in 8 oz of warm water, squeeze and sieve into a saucepan - repeat 3 times with the same water, pour into a stockpot.

· Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min.

· Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked, about 15 min.

· Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside.

· Simmer stock uncovered for 20-30 mins to reduce and intensify flavor.

· Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins. [assam gelugur]

· Add the cooked flaked fish meat to the stock. [with the fish meat added, it should be a light gravy-like consistency]

· Taste for salt and add accordingly. Keep gravy hot on low heat, for serving.

To Prepare :

· If using dried noodles, bring a pot of water to a rapid boil, parboil noodles until 'al dente'.

· Remove noodles from boiling water, immediately run under cold water to stop cooking, drain well.

· If using fresh rice noodles, use a sieve to blanch noodles in hot water briefly.

· Assemble individual serving bowls - put a handful of noodles in each bowl, ladle piping hot gravy over the noodles.

· Sprinkle a little of each garnishing on top - shredded cucumber, onion, mint leaves, torch ginger [optional] and Serrano chilies [optional]

· Add a dollop of prawn paste [haeko or otak udang [optional] - and serve hot immediately.

Social Defence

Task: Design a “Singapore Cookbook” with at least 2 traditional dishes for each of our ethnic groups.

Chinese Dishes

1. Bak Kut Teh

Ingredients

Spices tied in a cloth square:
1 cinnamon stick
4-5 cloves
1 tsp white peppercorns
1 tbs kei chee (dried hawthorn berries)
2 whole star anises

500g (1 lb) meaty pork ribs
2 whole heads of garlic, unpeeled
1 tbs black soya sauce
6-7 cups of water
1 tbs salt
1-2 heads iceberg lettuce, washed and separated

Method

1. Place ribs, spice packet and the garlic in a pot.

2. Add water to cover and bring to the boil.

3. Skim off the meat scum as it rises.

4. Add soya sauce and salt.

5. Reduce heat to simmering and cook till ribs are tender.

6. Place a few lettuce leaves in the bowl before dishing out the ribs and soup.

7. Serve with white rice and sliced red chilli in dark soya sauce on the side.

2. Hainanese Chicken Rice

Ingredients

1 (2-pound) chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and drained
1 tsp fine salt

Mix together for Chilli Sauce

2 to 3 tbsp freshly squeezed lime or lemon juice
5 tbsp finely chopped fresh red chilies
5 cloves garlic, chopped
3 tbsp finely chopped ginger
1 tsp fine salt
1/2 cup boiling hot chicken soup

Method

1. Boil a large pot of water.

2. Stuff the cavity of the chicken with scallion and ginger.

3. Add chicken to boiling water, breast side-down.

4. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes.

5. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture.

6. Heat oil in a rice cooker, add garlic, stir fry till fragrant.

7. Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice.

8. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked.

9. Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.

Social Defence

Task: Design a 1-day tour itinerary of the places of worship in Singapore (including a short description of each place and each religion represented.)

Itinerary

9am -9.30am : Meet at Chinatown MRT Station

9.30am – 11.30am : Visit Thian Hock Keng Temple

11.30am – 1pm : Lunch

1pm – 2.30pm : Visit Sri Veeramakaliamman Temple

2.30pm – 4pm : Visit Sultan Mosque / Masjid Sultan

4pm : End of Tour

Description of Areas

1. Thian Hock Keng Temple

It was built by immigrants from China and Malaya since 1839 as a place to give thanks for safe passage across often treacherous seas. One of Singapore’s oldest temples, it has changed through the years, from a small joss house into a popular tourist attraction.

Religion Represented : Buddhism

Buddhism is based on the teachings of Buddha, supposedly an awakened teacher who shared his insights to help sentient beings end their suffering by understanding the true nature of phenomena, thereby escaping the cycle of suffering and rebirth (saṃsāra).

Among the methods various schools of Buddhism apply towards this goal are: ethical conduct and altruistic behaviour, devotional practices, ritual and the invocation of holy beings that help them achieve Nirvana, renunciation of worldly matters, meditation, study and the cultivation of wisdom.

2. Sri Veeramakaliamman Temple

This temple was built as early as 1855 and newer extensions were added in 1908. Dedicated to Kali, the Goddess of Power and ferocious incarnation of Lord Siva’s wife, this Hindu temple is believed to be the first one of its kind in Singapore to venerate her. Veeramakaliamman means ‘Kali - the Courageous’. During World War II, the temple helped many people in need.

Religion Represented : Hinduism

While Hinduism is a clear practical concept to the majority of believers, many expressed a problem arriving at a definition of the term, mainly because of the wide range of traditions and ideas incorporated or covered by it.

Prominent themes in Hindu beliefs include (but are not restricted to), Dharma (ethics/duties), Samsāra (The continuing cycle of birth, life, death and rebirth), Karma (action and subsequent reaction), Moksha (liberation from samsara), and the various Yogas (paths or practices).

3. Sultan Mosque / Masjid Sultan

It is one of the oldest Mosques in Kampong Glam. The first Sultan's Mosque was built about 1824 when North Bridge Road ended at the junction of Arab Street. To erect the present Mosque, North Bridge Road was extended and Jalan Sultan was diverted to provide the space needed for the Mosque. Sultan Hussein Shah, who signed the Treaty handing Singapore over to the East India Company, was given a sum of $3,000 by the Company to build the Mosque. Financial help also came from local Muslims.

Religion Represented : Islam

Islam includes many religious practices. Adherents are generally required to observe the Five Pillars of Islam, which are five duties that unite Muslims into a community. In addition to the Five Pillars, Islamic law (sharia) has developed a tradition of rulings that touch on virtually all aspects of life and society. This tradition encompasses everything from practical matters like dietary laws and banking to warfare and welfare.

Psychological Defence

Task: Compile a set of pictures/photos of our national symbols (at least 3), accompanied by a short write-up of their significance/symbolism.

Merlion

The Merlion is a statue with the head of a lion and the body of a fish. It is
significant to the country as it tells of the development of Singapore, from a tiny fishing village called Temasek, to the global city we live in now. It recalls the story of Sang Nila Utama, who saw a lion while hunting on an island, en route to Malacca. It is also the symbol of the Singapore Tourism Board.

Vanda Miss Joaquim

It was selected as the national flower because of its hardy and resilient qualities and its ability to bloom throughout the year. These are characteristics which reflect Singapore's quest for progress and excellence in all aspects of life. Singapore has the unique distinction of being the only nation to have a hybrid as its national flower.


Singapore’s Coat of Arms

The state armorial bearings consist of a shield emblazoned with a white crescent moon and five white stars against a red background. Red is symbolic of universal brotherhood and equality of man, and white signifies pervading and everlasting purity and virtue. The crescent moon represents a young nation rising. The five stars represent the five ideals of democracy, peace, progress, justice and equality.

Supporting the shield are a lion on the dexter and a tiger on the sinister. Below the shield is a banner inscribed with the Republic's motto, Majulah Singapura (Onward Singapore). The lion represents Singapore itself and the tiger, the island's historical links with Malaya (Peninsular Malaysia).

Psychological Defence

Task: Design a 1-day tour itinerary for a heritage trail around Singapore (including a short description of each place)

Itinerary

9am -9.30am - Meet at Chinatown MRT Station

9.30am – 11.30am - Visit Thian Hock Keng Temple

11.30am – 1pm - Lunch at Lau Pa Sat

1pm – 2.30pm - Tour of Arab Street

2.30pm – 4pm - Malay Heritage Centre

4pm – 6pm - Tour of Little India’s Arts Belt

6pm - End of Tour

Description of Areas

1. Thian Hock Keng Temple

It was built by immigrants from China and Malaya since 1839 as a place to give thanks for safe passage across often treacherous seas. One of Singapore’s oldest temples, it has changed through the years, from a small joss house into a popular tourist attraction.

2. Arab Street

Arab Street epitomizes the Arabian way of life. Conservatively-dressed Muslims hurrying towards the Mosque for prayers, robe-clad Arab men puffing away on their apple-flavoured tobacco pipes and cigars, women wearing black abayas (robes for Middle eastern women) haggling and a variety of ethnic Arab goods can all be observed in this street.

3. Malay Heritage Centre

Its nine galleries showcase the history, aspirations and role of Singapore Malays towards nation-building. Visitors will get to discover the seafaring might of the Bugis people, the regalia of Malay royalty and golden years of the Malay entertainment industry.

4. Little India’s Arts Belt

Tourists can look at examples of Art Deco-style shophouses, brassware and other crafts, have their photograph taken in traditional Indian costumes and enjoy the Islamic-influenced performing arts of Gamelan, silat and Angklung. There are many iconic Hindu emblems on display.