Alfredo sauce

2tablespoon of butter...melt it on the stovetop
Once melted, add about 1.5-2 cups of heavy cream.
And then about 1/4-1/2 cup of grated parmesan cheese.
Once the cheese melted, grate some nutmeg and season with salt and pepper.
I also like to add a bit of chilli flakes but this is optional. Bring it to a bubble and then turn off the heat.

You can add cooked shrimps or chicken to it. I prefer shrimps. What I'll do is, on a separate pan, I put a bit of olive oil, some minced garlic (about 2 cloves)...sauteed them, add the shrimps and seasoned with chilli flakes and salt and pepper. 
Once the alfredo sauce is cooked, toss in the shrimps.

by Sri

Satay Peanut Sauce

here's a recipe from Asmah Laili :

500 gm peanuts - fried first and grind coarsely
60gm asam -mix with about 5 cup of water, strained and discard the seeds.
salt to taste
2-3 kaffir lime leaves- shredded

Spices to grind:

25 dried chillies - soaked in hot water to fluff them up first
3 onions
6 garlics
8 candlenuts
2 stalk lemongrass
2 slices of galangal
40 gm belacan

Suteed the grinded spices till oil floats to the top, then add in the assam juice, kaffir leaves, salt and sugar, and lastly the peanuts. 

Satay Peanut Sauce

this is extracted from Sylvia Tan's Singapore Heritage Food.

1 cup roasted peanuts
1 stalk lemongrass, slice white stem portion only
2 red chillies
8 shallots, peeled
1/2 tsp balacan
4 buah keras (candlenuts), soaked in water to soften
2 tsp tamarind paste, mixed with 1/2 cup wter, strained
1 tbsp oil
1 tsp salt
1 tbsp sugar
Optional: 2-3 finely shredded kaffir lime leaves
1 small can crushed pineapples

Blend lemongrass, chilli, shallots, buah keras and balacan together with tamarind water. Chop roasted nuts. Heat oil in a small pot and fry spice paste until fragrant. Add salt and sugar, then the nuts and kaffir lime shreds. Top with blended pineapples.

Sauce for broccoli

- If you haven't bought your broccoli yet, try to get the Aussie ones because they steam without discolouring and smelling. Since you'll be steaming them, you can cut them into large florets. They look more impressive that way and wont drown in the sauce. Steaming is quick - perhaps just 2 - 3 minutes but check for doneness by poking with the tip of a knife. Remove from the steamer to somewhat dry out a little. I steam them direct, ie, without any receptacle. This way, the steam really reaches all parts of the broccoli.

Sauce for 2 heads of broccoli:
- 4 cloves garlic( finely minced )
- Half a thumb size young ginger( shredded )
- 2 to 3 tbsps crabmeat( if using frozen ones, blanch in boiling water for a few seconds and press dry )
- half tsp chicken stock powder
- half a mug of water + half tsp potato starch
- 2 tbsps oil
- half an egg white
- salt, white pepper and sugar to taste

Heat oil and saute garlic, ginger, crab and stock powder. Add in the water+starch. Stir to thicken. Add a little more water if needed. Season and swirl in the egg white. Either incorporate the broccoli or dump the sauce over it.

Another way is to arrange thinly sliced abalone in a circle with the broccoli in the centre. Can replace crab with shredded chicken breast meat( steam with ginger and shred lor. Collect the juices).


- Curryman

Sauce for broccoli

- If you haven't bought your broccoli yet, try to get the Aussie ones because they steam without discolouring and smelling. Since you'll be steaming them, you can cut them into large florets. They look more impressive that way and wont drown in the sauce. Steaming is quick - perhaps just 2 - 3 minutes but check for doneness by poking with the tip of a knife. Remove from the steamer to somewhat dry out a little. I steam them direct, ie, without any receptacle. This way, the steam really reaches all parts of the broccoli.

Sauce for 2 heads of broccoli:
- 4 cloves garlic( finely minced )
- Half a thumb size young ginger( shredded )
- 2 to 3 tbsps crabmeat( if using frozen ones, blanch in boiling water for a few seconds and press dry )
- half tsp chicken stock powder
- half a mug of water + half tsp potato starch
- 2 tbsps oil
- half an egg white
- salt, white pepper and sugar to taste

Heat oil and saute garlic, ginger, crab and stock powder. Add in the water+starch. Stir to thicken. Add a little more water if needed. Season and swirl in the egg white. Either incorporate the broccoli or dump the sauce over it.

Another way is to arrange thinly sliced abalone in a circle with the broccoli in the centre. Can replace crab with shredded chicken breast meat( steam with ginger and shred lor. Collect the juices).


- Curryman