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Recipe Detail Page
Hawker Bar Singapore Noodle Sauce
Autumn 2013
Although Chef Alec Martin of Hawker Bar makes it in single portions, I found that doubling the recipe worked better for serving it at home. This dish cooks so quickly that even the most impatient dinner guests will be satisfied. All ingredients are available at Asian grocery stores. If you do not have a store near you then shop online. Brown sugar could be substituted for palm sugar and if coconut cream is not available reduce a can of coconut milk until thick.
Makes about 2 cups (500 mL)
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) finely chopped shallots, about 6
⅓ cup (80 mL) finely chopped garlic, about 10 cloves
¼ cup (60 mL) finely chopped ginger
1 fresh Thai long red chili, seeded, sliced
¼ cup (60 mL) grated palm sugar
5 tbsp (75 mL) fish sauce
3 tbsp (45 mL) coconut cream
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) oyster sauce
1 tbsp (15 mL) sweet soy sauce
1 tsp (5 mL) sesame oil
3 to 4 tbsp (45 to 60 mL) curry powder
¼ cup (60 mL) chicken stock or vegetable stock
½ tsp (2 mL) turmeric powder
1 Heat oil in a medium pot over medium heat. Add shallots, garlic, ginger and chili and cook for 5 minutes, or until vegetables are tender. Add palm sugar and 3 tbsp (45 mL) fish sauce. Increase heat to medium-high and cook until all the liquid has evaporated, about 5 minutes.
2 Add remaining fish sauce, coconut cream, soy sauce, oyster sauce, sweet soy and sesame oil. Reduce heat and simmer for 3 minutes or until flavours have combined.
3 Add curry powder, stock and turmeric and simmer for 3 more minutes, or until spices are cooked. Stir constantly so ingredients do not burn. Remove from heat and reserve sauce.
Makes about 2 cups (500 mL)
