Sweet Potato, Potato and Spinach Frittata

 

1 tbsp olive oil
5 eggs, beaten
1 tbsp Spice Fusion Singapore Curry Blend
1 small onion, thinly sliced
1 clove garlic, crushed
1 tbsp grated ginger
Medium sweet potato
1 large potato
1 packet frozen spinach
½ cup grated cheese

1. Preheat oven to 200ºC.
2. Grease and line a square cake tin with two long pieces of baking paper overlapping tin on sides.
3. Peel and roughly chop sweet potato and potato and microwave for 5 minutes, separately, or until just tender.
4. Cook spinach according to instructions on package; drain well in colander, pressing with the back of a spoon to remove as much moisture as possible.
5. Heat oil in a saucepan and saute onion, garlic and ginger for a minute, add Singapore Blend and stir well for 30 seconds. 
6. Add potato and sweet potato; stir gently to combine.
7. Place onion and potato mixture into prepared tin, add spinach and press down well.
8. Season with salt and pepper.
9. Pour egg mixture over vegetables and sprinkle with grated cheese.
10. Bake for 30 minutes or until set and golden brown.

 

Singapore Lemongrass & Chilli Prawns 

 

600g peeled prawns, tails on

2 tbsp peanut oil

2 large cloves garlic, crushed

1 tbsp ginger, grated

1-2 tsp bird's eye chillies, finely chopped
4cm stick of lemongrass, white part only

1 tbsp Spice Fusion Singapore Curry Blend

Coriander leaves, chopped

Juice of 1 lime or lemon

1. Heat oil in wok until smoking. Add garlic, chilli, ginger, lemongrass and Singapore curry blend and stir-fry for a minute or so. 
2. Add prawns and continue to stir-fry until prawns change colour (1-2 minutes). (Add water if prawns become dry or begin to stick to the bottom of the wok.)
3. Sprinkle over lemon or lime juice; adjust seasoning if necessary.
4. Serve prawns on a bed of rice with coriander and chillies scattered over the top. 

 

Spicy Lamb & Baby Bok Choy

2-3 tbsp canola oil
1 onion, finely sliced
2 tbsp Spice Fusion Singapore Curry Blend
4 large lamb chump chops, cut into large chunks (or diced lamb)
½ cup crushed tomatoes
6 small green chillies, finely chopped (optional)
large pinch asafoetida
4 baby bok choy, roughly chopped
1 tsp jaggery or brown sugar
salt & white pepper to taste
red chillies to garnish

1. Heat oil in large saucepan, add onions and saute until golden brown.
2. Add Singapore Curry Blend and asafoetida and cook for a minute or two, stirring constantly.
3. Add meat and brown on all sides, stirring constantly.
4. Add chillies, if using, tomatoes and water to barely cover meat.
5. Cover and bring to the boil, then take lid off and simmer until lamb is cooked and sauce has thickened.
6. Season with salt and white pepper and brown sugar to taste.
   
7. Meanwhile, place chopped bok choy in a separate saucepan with ¼ cup water, cover and bring to the boil, then reduce heat to very low and steam until tender.
   
8. Add bok choy to the curry mixture, stir well, then cook until heated through.
   
9. Serve with rice and garnish with shredded red chillies.
   

Singapore Noodles



400 g shrimps or green prawns
400 g cooked chicken, shredded
1 tbsp Chinese rice wine
¼ cup light soy sauce
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
250 g fresh Singapore Noodles or fine rice stick noodles
¼ cup peanut oil
3 tsp Spice Fusion Singapore Curry Blend
1 red capsicum, thinly sliced
4 spring onions, thinly sliced
60 ml (¼ cup) water or stock

1. Marinate shrimps/prawns and chicken in rice wine, 1 tbsp soy sauce and 2 tsp ginger in non-metallic bowl for 30 minutes.
2. Cook noodles according to instructions on packet.
3. Heat 1 tablespoon oil in wok over high heat.
4. Add prawn mixture and stir-fry 3-4 minutes or until just cooked through; transfer to a plate.
5. Wipe wok with paper towel.
6. Heat remaining oil, then add Singapore Curry Blend and stir-fry for 1 minute or until fragrant. Add capsicum and remaining ginger; stir-fry 1-2 minutes.
7. Return prawn mixture to wok with spring onions, water or stock and remaining soy sauce.
8. Taste and season with sugar, salt and pepper.
9. Add noodles and toss until coated and heated through.
10. Garnish with coriander.
    
    

Malaysian Beef Curry



3 tbsp oil
2 tbsp Spice Fusion Singapore Curry Blend
1 large onion, chopped
2 cloves garlic, chopped
500 g cubed beef
4 candlenuts (or macadamias), finely chopped
1½ tbsp palm or brown sugar
½ tsp salt
juice of 1 lime
1 tbsp galangal, finely chopped or ¼ tsp kencur powder
1 cup crushed tomato
300 ml water
2 kaffir lime leaves
1 cup coconut milk
chopped roasted peanuts

1. Add a little oil to the Singapore Curry Blend to make a thick paste.
2. Heat remaining oil in heavy-based saucepan and saute onion and garlic until onion is translucent.
3. Add the spice paste and cook for a few seconds, stirring constantly, until fragrant.
4. Add meat a few pieces at a time and cook until it browns on all sides.
   
5. Add candlenuts, sugar, salt, juice, galangal or kencur powder, lime leaves, tomatoes and water.
6. Bring to a gentle boil and then reduce heat and simmer, covered, for 1-1½ hours or until beef is tender.
7. Add coconut milk, cook for a further minute or two, then add peanuts and serve.