First Try at Cooking Singaporean

So, I love the food in Singapore. It is a kind of fusion between Chinese, Thai, Malaysian, and Indian. Not exactly something for which there is a recipe and even if there are recipes, I cannot recall the names of anything. So, I just decided to try to put these ingredients together in a Singaporean way:

So, for serving one person, gather up some chunks of chicken breast, some celery, some onion, some red and green pepper, and two cloves a garlic. The key ingredient in this will be some fresh basil from my own countertop garden.

So, I took the tall stalk - about 10-12 leaves of fresh basil. I used olive oil, but put a little sesame seed oil in for flavor (you can't cook with sesame oil - too low of a smoke point). The little brown color in the oil in the bottom of the wok is the amount of sesame oil that I added.

Heat the oil and toss in the garlic. Cook it just until it starts to smell garlicky. Then, toss in the chicken. Stir fry until cooked. It only takes a few minutes. Don't do it too long or it will dry out.

Add the veggies and stir awhile. I like them crispy...so, I only cook them until they release smells.

Then, make a little hole in the center and add some sauces - I used 2 T of Thai chili sauce and 2 T of fish sauce. I was out of soy sauce in a bottle, so added a packet from take out - that is probably about 1/2 teaspoon. Stir that until veggies and meat are evenly coated. Then, toss in the basil leaves. Stir them in and serve.

Here's the finished product with a little basil garnish for pretty. One would typically serve with rice, but I ate it without rice - personal preference. It was a close second to Singaporean fare. I was happy with every bite.