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I think the only "Singaporean" dish I have is one for a curried noodle dish known as Singapore Noodles every where in Asian except Singapore where they never seem to have heard of it. Stay tuned though. I'll see what I can come up with. Well, it's a little later and we're in luck! I found three Singapore recipes in Joyce Jue's "Asian Appetizers". Here's da foist... Although most Asian lunches and dinners include a soup, there are certain soups that are served as a snack or possibly even for breakfast. In Singapore, one of my favorite ways to start a day is to trek over to a hawker's stall and have a bowl of pork rib "tea" (actually a clear soup tinted with soy sauce). It comes with Chinese crullers for dunking, and a strong black tea that I think of as the "espresso" of teas. This recipe comes from the Straits Cafe in San Francisco. The crullers, baguette-shaped fried savory pastries, may be purchased at better Asian markets. 1. Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 min. Skim and throw away the scum from the surface. Add in the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer till the pork is tender, about 45 min. Throw away the excess fat from the soup before serving. 2. Serve the soup in deep bowls with 3 to 4 rib pcs per serving and shallot flakes scattered over the top. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs. Serve with cruller slices for dunking into the broth, and a bowl of rice on the side. Makes 4 to 6 servings. CRISP FRIED SHALLOT AND GARLIC FLAKES:Cut 8 shallots or possibly garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 c. of slices. The slices must all be of equal thickness to assure even cooking. Heat 2 c. of vegetable oil to 300F in a preheated wok, saucepan, or possibly skillet. Add in the slices and fry slowly for 3 to 5 min or possibly till golden and crisp. They should be completely
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Dried wolfberries — Chinese soups, tea, congee, trail mix
Chinese red dates — soups, tea, desserts, sticky rice stuffing
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dried wolfberries — Chinese soups, tea, congee, trail mix
Chinese red dates — soups, tea, desserts, sticky rice stuffing
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking