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A Singaporean food newsletter with the mission of keeping traditions alive. A deep dive into the food from our island & the stories behind what we eat. Written by author of Wet Market to Table and Plantasia, Pamelia Chia 🇸🇬🌶

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Recipes for #AuntieCookalong 1 & 2

Pamelia Chia

Jun 11, 2020

Starting this Sunday, Singapore Noodles will be hosting 5 sessions of live cookalongs with aunties and their children from various backgrounds and cultures. Here are the ingredients that you’ll need for the first two cookalongs - I’ve included the rough steps for your reference as well. P.S. I tried getting exact measurements from my mom for her marinade but she insisted on agak-agak (“Trust me, no need measure. Just bring out bottle of oyster sauce. Jar of honey. Bottle of light sauce…”), so let’s just do it her way! See you in the kitchen!

Sunday 14/6 – 9am SGT / 11am AEST - Honey Chicken with Mom & I
1/2 chicken, chopped into pieces (watch the IGTV for more info)
White pepper
Chinese cooking wine
Oyster sauce
Light sauce
Sesame oil
At least 5-6 tablespoons honey
1 big piece of ginger, sliced (my mom will demo!)
Garlic

Wash and clean chicken. Marinate with pepper, Chinese cooking wine, oyster sauce, light sauce, sesame oil, honey and sliced ginger. Slice garlic.

Heat oil in pan and fry chicken until half-cooked. Pour in the sauce and water. Cook over low-fire until almost dry up and chicken is cooked.

Wednesday 17/6 – 6pm SGT / 8pm AEST - Waaji with Mama Zi & Baby T

300g glutinous rice, soaked in water with a pinch of salt and 3 pandan leaves for 1h
200g coconut milk
1/2 dessert spoon (one dessert spoon is 75ml) white cane sugar - best to use cane sugar because it gives a glazed appearance to the waaji
130g black loose coconut sugar
Salt to taste

Steam the glutinous rice with salt and pandan until soft. Some people like it soft while some like it semi-grainy. Heat the coconut milk, sugar, black sugar and salt in a wok over high fire for 5 minutes, low fire thereafter. Stir constantly till the concoction becomes thick (the consistency test should be a drop of caramel should float on water). Add the glutinous rice into the caramel and stir well. Don’t ‘turn’ the glutinous rice too much or the grains will break and it will not be presentation. The consistency should be like a dollop drop.