Rich, Hearty and Flavorful Eurasian Recipes

On occasion of the Eurasian Association’s 100th anniversary celebrations in Singapore, we bring you some authentic and yummy recipes from the Eurasian heritage of Singapore so that you can cook up a fiery storm this festive season!

Special thanks to:

• Robin Pereira, the father of Chef Quentin Pereira of Quentin’s Eurasian Restaurant.
• Mary Gomes, the head chef at Mary’s Kafe, who created Singapore’s first ever Eurasian cookbook titled ‘My Eurasian Cookbook’

for these mouthwatering recipes!

Fried Ocra AKA Lady’s Fingers
by Robin Pereira

Ingredients:

• 50 ml oil
• 2  stalks curry leaves, stalks removed
• 3  dried chillies, each cut into 3 pieces
• 2 onions, sliced
• 10 g mustard seeds
• 5 cloves garlic, chopped
• 800 g lady’s fingers, cut into 2cm pieces
• ½ tbsp turmeric powder
• ½ tbsp salt

Method:

1. Heat the oil in a wok.
2. Fry the curry leaves, dried chillies, onions and mustard seeds.
3. As the leaves start to crisp, add the chopped garlic and lady’s fingers.
4. Lower the heat and stir-fry, then cover the wok.
5. After 3 minutes, remove cover and add turmeric powder and salt.
6. Mix thoroughly for 1 minute then remove from heat.
7. Serve hot.

Coconut Candy by Mary Gomes

Ingredients:

• 2-3 tablespoon full powdered milk
• ½ cup hot water or ½ cup evaporated milk
• 2-3 tablespoons cocoa powder (optional)
• 6ml hot water (optional)
• 900g grated young white coconut
• 700g coarse sugar
• 1 rounded dessertspoon butter or margarine
• 3-4 pandan leaves or 2 teaspoons vanilla essence
• A few drops red food colouring

Preparation:

1. Mix powdered milk with hot water.
2. If making chocolate candy, dissolve cocoa powder in water. Add milk mixture to cocoa paste.

Method:

1. In a kuali, mix coconut and sugar with your hands till well blended.
2. Add milk, butter and pandan leaves or vanilla essence. Mix with wooden spoon till well blended.
3. Cook over high fire till mixture starts to boil. Lower heat, stirring all the time till mixture thickens. Add red food colouring if making pink candy and mix well.
4. Remove from heat when mixture starts to dry at sides of kuali. Dish out at once onto a board or tray.
5. Using a fork and knife, spread coconut out evenly. Use knife to press sides and fork to press top down. Never smoothen top with a knife as good candy should have a rough, coconut texture on top and be moist inside. After 2-3 hours, or when candy is set, cut into pieces. Leave to dry or fan in case candy is still too moist.

Bread Pudding by Mary Gomes

Ingredients:

• 6 slices bread
• 300gm UHT milk
• 60 gm melted butter
• 50 gm mixed fruits
• ½ tsp vanilla essence
• 2 tsp sugar

Method:

1. Cut bread into square pieces and place it in a mixing bowl.
2. Add sugar and milk and mix it up by mashing with your hands.
3. Add mixed fruits and vanilla. Mix well.
4. Pour batter into a baking tin (3 ½  x 7 inch).
5. Pour in the melted butter over the batter.
6. Bake in preheat oven at 200 C for 1 hour or till evenly brown.

Do try and let us know how your family loved it!!!

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