Yummy Singapore-Style Onions Recipe

By Clance Lee

This is a vibrant way to serve onions and a delicately flavored accompaniment to cold chicken or pork.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4 

1. Blend all the ingredients for the rempah together in a food processor, adding just enough of the water to make a rough paste.
2. Fry the shallots in the oil until starting to brown then add the turmeric and cook for a further 1 minute. Stir in the rempah and cook for 2 minutes.
3. Add the lime leave or zest and sugar, with most of the remaining water. Bring to it the boil then simmer for 10 to 15 minutes, or until the shallots are almost tender.
4. Blend the coconut milk with the remaining water, add to the pan and cook for a further 5 minutes. Season with salt and pepper before serving.

REMPAH (CURRY PASTE)

• 2 to 3 fresh red chilies
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 2 stalks lemon grass, finely chopped
• 5 cm (2 in) piece fresh root ginger or galangal, peeled and chopped
• 25 g (1 oz) blanched almonds or macadamia nuts
• 250 ml (9 fl oz) water
• 500 g (1 lb 2 oz) shallots, peeled and left whole
• 1 Tbsp groundnut oil
• I tsp turmeric
• 6 lime leaves, shredded or finely grated zest of 3 limes
• 1 tbsp raw brown sugar
• 5 tbsp coconut milk or cream
• Salt and black pepper
• Spiced onion rice noodles with peanut sauce
• Series 4 to 6

SAUCE

• 2 shallots, chopped
• 1 red chili, seeded and chopped
• 70 g (272 oz) dry-roasted unsalted peanuts
• 5 Tbsp coconut milk or cream
• 250 ml (9 fl oz) water
• 2 Tbsp groundnut oil
• 1 tsp ground turmeric
• 1 tsp crushed lemon grass paste or 1 stalk lemon grass, bruised and finely chopped
• Salt
• 250 g (9 oz) medium rice noodles
• 6 spring onions, trimmed and finely chopped
• 1 Tbsp groundnut oil
• 115g (4 oz) peeled prawns
• 1/2 tsp mild chili powder
• Chopped spring onions and crushed peanuts or prawns to garnish
• Shredded crisp lettuce to serve

My version of Singapore street food - I've served the dish on a bed of crisp shredded lettuce, so do sit down to eat this!
Preparation time: 15 minutes
Cooking time: 5 minutes 

1. Prepare the sauce. Blend the shallots, chili, peanuts and coconut milk to a thick paste with about half the water. Heat the oil in a small pan, add the turmeric and lemon grass, and cook for a few seconds. Stir in the paste and the remaining water, then bring to the boil. Add a little salt if necessary, then keep just warm until required.
2. Break up the noodles in a large bowl, pour boiling water over them and leave to stand for 5 minutes.
3. Cook the spring onion n the oil for a few seconds, then acid the prawns and chili powder. Continue cooking until the prawns are piping hot.
4. Drain the noodles then add them to the onion and prawns and finally toss aim in the peanut sauce. Garnish and serve on a bed of shredded lettuce.

Here are some useful tips on how to choose onions.

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