Robin’s Eurasian Recipes: Heritage Cookbook, #5

By Robin Pereira and Quentin Pereira

Growing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings.The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century.As executive chef and owner of Quentin's—the Eurasian Restaurant, Quentin Pereira carries on his father's legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad's well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook.

Robin's Eurasian Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

• Language: English
• Publisher: Epigram Books
• Release date: Dec 9, 2016
• ISBN: 9789810762919

Book preview

CUCUMBER PICKLE

Cut each cucumber lengthwise into quarters, remove the seeds, and cut each quarter lengthwise into three equal pieces. Place all the cucumber pieces in a large bowl and mix in 3 tablespoons of salt. Set aside for 15 minutes. Once properly mixed, use a clean cloth and squeeze the cucumbers. Let them air-dry for at least 6 hours in the sun.

Peel the shallots and garlic. Prick them all over with a fork. Mix with 2 tablespoons of salt. Once properly mixed, wipe with a clean cloth and air-dry.

Ensure that the green chillies are dry, then make a split in the centre of each chilli, using a knife. Mix with 1 tablespoon of salt. Once properly mixed, wipe with a clean cloth and air-dry.

Peel the ginger, then slice lengthwise very finely. Mix with 1 tablespoon of salt. Once properly mixed, use a clean cloth and squeeze the ginger, then air-dry.

Cut the cabbage leaves into quarters and separate the leaves. Mix with 1 tablespoon of salt. Set aside for 15 minutes. Use a clean cloth and squeeze the cabbage, then air-dry.

Heat the oil in a wok. Add the ground ingredients and stir constantly over medium heat. After about 15 minutes, the oil should rise. Add the sugar and remaining ¼ tablespoon of salt, stirring continuously. After about 2 minutes, add the vinegar and turn off the fire. Cool to room temperature.

Place the dried vegetables in an earthen pot and then pour the cooled ground ingredients into the pot. Mix thoroughly, cover the pot and leave on the counter overnight. The pickle will be ready the next day.

Tip

Always use a dry spoon when handling the pickle.

ACAR TIMUN SERANI

EURASIAN CUCUMBER PICKLE

Wash and soak the dried prawns for 5 minutes. Drain and dry the prawns. Dry blend the prawns till they become floss.

Remove the skin of the cucumbers. Cut into quarters lengthwise and remove the seeds. Slice each quarter lengthwise into three pieces. Remove the skin of the onions and thinly slice. Slice the green chillies and remove the seeds.

Place the cucumbers, onions and chillies in a bowl and add the blended dried prawns, vinegar, sugar, soya sauce and sambal belachan. After mixing, put in the fridge for about 30 minutes.

Served chilled.

Tip

Dry blending is when you grind ingredients in a small blender without adding