'Rice Rhapsody' Singapore Recipes and Photos

The recipes for this menu were inspired by the dishes featured in the cooking contest that was the culmination of the charming and very food-centric Martin Yan film 'Rice Rhapsody'. The menu includes Mock Duck Sausages, Chili Crab (Singapore's national dish), Spicy Hokkien Noodles with Prawns. Hainanese Duck Rice (Martin Yan's inspired variation on the Singapore favorite Hainanese Chicken Rice), Baby Bok Choy Stir-Fry, and Tropical Coconut Bars.

Mock Duck Sausages

1 pound ground turkey
1/4 cup rendered duck fat (sesame oil may be substituted)
3 scallions, finely sliced
1 tablespoon garlic, finely minced
2 tablespoons soy sauce
1 egg
1/2 cup panko (Japanese bread crumbs)
1/2 cup Sweet Chili Sauce or Sweet & Sour Sauce
Vegetable oil for frying

In a large mixing bowl, combine ground turkey, duck fat or sesame oil, garlic, scallions, and soy sauce. Mix thoroughly. Divide the turkey mixture in half and shape into two 'sausages' about 2 inches in diameter and 6 inches long. Wrap each sausage snugly in separate pieces of aluminum foil and secure tightly by twisting the ends. Place in a simmering steam kettle and steam for 30 minutes. Remove from steamer and set aside to cool.

Roll each sausage in a lightly beaten egg and coat with panko crumbs. Heat 1/2" of vegetable oil in a large skillet and fry sausages, turning occasionally, until panko is golden brown. Remove sausages from oil and drain on paper towels. Slice into 1" pieces. Serve with Sweet Chili Sauce or Sweet & Sour Sauce. Serves 4.

Chili Crab

2 pounds Dungeness Crab, parboiled, separated and cracked
1/4 cup ketchup
1 teaspoon chili garlic sauce
1 tablespoons soy sauce
1 tablespoon rice vinegar
1 cup stock (chicken, fish or vegetable)
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely shredded
1 tablespoon sugar
3 scallions, finely sliced
2 tablespoons cooking oil

In a large measuring cup, combine ketchup, chili garlic sauce, soy sauce, rice vinegar, sugar, and stock. Set aside. Heat the vegetable oil in a large wok or frying pan, add garlic, ginger and crab and stir-fry for about 3 minutes. Add the contents of the measuring cup, and stir gently to coat the crab pieces. Add scallions, reduce heat, cover and simmer for 5 to 7 minutes. Remove from the heat, transfer crab pieces to attractive serving dishes ladle sauce over the crab and serve immediately. Serves 4.

Hokkien Noodles with Prawns

8 ounces Hokkien noodles (spaghetti may be substituted)
1 pound large shrimp, peeled and deveined
2 cups whole green beans
2 carrots, thinly sliced
4 scallions, thinly sliced
1 tablespoon garlic, finely minced
1 tablespoon ginger root, finely minced
2 tablespoons sesame oil
1/4 cup soy sauce
1 teaspoon chili garlic sauce
1 teaspoon cornstarch
2 cups stock (chicken, fish or vegetable)

In a large kettle of boiling water, cook noodles according to package directions until just tender. Drain, rinse and set aside. In a large measuring cup, combine stock, soy sauce, chili garlic sauce and cornstarch and set aside. In a large wok, heat sesame oil. Stir fry garlic, ginger, green beans and carrots until just tender. Add scallions, and shrimp and stir fry until shrimp turns pink. Add sauce mixture and bring to a simmer. Add noodles, toss gently to coat. reduce heat and simmer for about 3 mintues. Remove from heat. Divide into serving dishes. Serves 4.

Hainanese Duck Rice

1 whole duck
1 tablespoon soy sauce
6 pandan leaves (scallions may be substituted) 2 cups cooked brown rice, cooked according to package directions
2 cups cooked white rice, cooked according to package directions
3 scallions, finely sliced
1 tablespoons garlic, finely minced
1 tablespoon ginger root, finely minced
Vegetable trimmings (onion, celery, bell pepper, garlic etc.)
1 jar hoisin sauce

Remove the giblets from the duck, trim off the excess skin flaps and use them along with vegetable trimmings (onion, celery, bell pepper, etc.) to make a stock. Combine the cooked white and brown rice in a large mixing bowl. Add garlic, ginger and scallions and stir to mix thoroughly. Fill the duck cavity with the rice mixture and fold the skin flaps over the opening. Place excess rice into a small casserole covered casserole dish. Rub the duck with soy sauce, surround it with pandan leaves or scallions, wrap with aluminum foil and place on a rack in a roasting pan filled with about 1/2 inch of water. Roast the duck at 400 degrees for one hour.

After one hour, open the aluminum foil and allow the duck to brown for about 30 minutes Place excess rice into the oven for about 30 minutes. Remove duck from oven. Scoop rice onto serving plates. Carve duck into individual servings and arrange on plates. Serve with hoisin and dipping suaces.

Hainanese Dipping Sauces

Spicy Dipping Sauce

2 limes, juice only
1/2 teaspoon chili garlic sauce
1 teaspoon sugar
1/4 cup duck stock

Combine all ingredients in a jar with a tight fitting lid. Shake gently to mix.

Ginger Dipping Sauce

1/4 cup duck stock
2 tablespoons ginger root, finely shredded
1 teaspoon sugar

Combine all ingredients in a jar with a tight fitting lid. Shake gently to mix.

Baby Bok Choy Stir-Fry

8 whole baby bok choy, washed and trimmed
2 tablespoons rendered duck fat

Heat the duck fat in a large wok. Add whole baby bok choy and stir-fry until stalks are tender and leaves are barely wilted, about 3 to 5 minutes. Serve immediately.

Tropical Coconut Bars

1 1/2 cup sweetened shredded coconut
1 1/2 cup All-Purpose Flour
1/2 cup powdered sugar
1 stick chilled butter, cut into small cubes
1 can sweetened condensed milk
6 egg yolks
1/3 cup limeade concentrate or fresh lime juice
2/3 cup pineapple juice
1 cup crushed pineapple

Pre-Heat oven to 350 degrees.

Sprinkle coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, stirring occasionally to prevent over-browning. Remove from the oven and set aside.

In a large mixing bowl, combine flour, powdered sugar and 1 cup of the toasted coconut. Cut in chilled butter until mixture is the size of small peas. Lightly pat the crust mixture into a large lightly-greased baking dish (12x12 or 13x9). Gently rake the crust with a fork to create an uneven surface. Bake for 20 minutes at 350 degrees. Remove from the oven.

Combine egg yolks and condensed milk in a large measuring cup or medium bowl and mix with a fork or whisk until thoroughly blended. Stir in limeade concentrate and pineapple juice. Pour the custard mixture evenly over the crust. Distribute the crushed pineapple evenly over the custard and sprinkle with remaining coconut. Bake for 8 to 10 minutes, until custard is set. Cool completely and chill until ready to serve. Makes about a dozen 3" squares.

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