Easy to cook Singapore Home Recipes for “3 dishes and 1 soup.”

Easy to cook Singapore Home Recipes for “3 dishes and 1 soup.”

Have you ever heard of the three dishes and one soup? If not, this article will familiarize you with the term and what Singaporean dishes you can do for this tradition.


Japan has a way of things to eat healthily. One method and tradition they have is the three dishes and one soup. Ichiju-sansai is a phrase that is used to describe the manner that traditional Japanese meals that are prepared in the style of teishoku are assembled. This style of eating is how the vast majority of Japanese people eat, almost unconsciously.


Eating in this kind of manner has its benefits.


  1. Balanced various food

The soup is generally a miso soup, and the three side dishes typically include one word that is based on a protein source and two based on a vegetable source. You can vary your dietary spectrum and guarantee that your bodies acquire the nutrients they need to work at your highest potential if you avoid leaning too much on any food.


  1. Balanced proportions

Your ability to maintain a healthy diet will improve if you include this custom into your eating routine. As long as you restrict yourself to just one portion at a time, there is no food or drink that you cannot consume. If you do it this way, you won't feel as if you're indulging in a guilty pleasure when you treat yourself to fried chicken or a bowl of creamy soup.


  1. Eating-Observer

It is much too convenient to lie in bed with a massive food dish while watching Netflix or reading emails on a laptop while sitting in front of a computer. When you eat while you're preoccupied, there are some apparent psychological consequences, such as the fact that your brain doesn't comprehend what you're eating, and as a result, you wind up eating much faster than you would otherwise. As a result, you may often have feelings of dissatisfaction or fullness after we have completed.


However, when your meal consists of various meals and categories of foods, it encourages you to sit at an appropriate table and concentrate on what you are doing. When it comes to eating in a way that promotes healthy behaviors, having a variety of small plates, tastes, and kinds of food is essential.


This tradition in Japan can be incorporated with how Singaporeans eat their meal as part of the Asian culture, consisting of proteins, vegetables, and rice. Do you want to experience this kind of tradition or try this kind of meal preparation? Here are easy-to-cook Singapore recipes that you can try in the comfort of your home.


  • Lemon Chicken

    • Procedure:


    1. Chicken pieces should be marinated in salt, pepper, rice wine, and cornstarch. Mix thoroughly and generously egg-coat. Wait 15 minutes before moving.
    2. Cover each piece of chicken with the flour mixture. Dust off any extra flour, then put it aside.
    3. Chicken should be shallow-fried till golden brown. Drain completely dry.
    4. Second, cook the chicken pieces till golden brown over high heat. Drain, then pat yourself dry.
    5. Add a packet of Lee Kum Kee Sauce For Lemon Chicken to the pan with a bit of oil. Add rice syrup and lemon slices. It should slowly boil. Add the fried chicken pieces and stir just a little.
    6. Sprinkle white sesame seeds on top of the dish.

    For the detailed ingredients, visit 3 Dish and 1 Soup Episode 7 - The MeatMen


  • Minced Meat Tofu with Chilli Bean Sauce

    • Procedure:


    1. Slices of cleaned fish are marinated for 20 minutes in a mixture of salt, sugar, cornstarch, and sesame oil.
    2. To get rid of the bitterness, soak the bitter gourd in salted water for ten minutes. Drain, wash, and put aside.
    3. Shallots should be cut into slices and fried in oil until crispy and golden.
    4. For every package of Lee Kum Kee Soup Base for Seafood Hotpot, prepare 1.5 liters of boiling water.
    5. Add some ginger slices.
    6. Add the tomatoes, fish pieces, and bitter gourd after the silken tofu.
    7. Add fish sauce, evaporated milk, and Shaoxing wine to taste before serving.
    8. Add fried shallots and cabbage as a garnish.

    For the detailed ingredients, visit 3 Dish and 1 Soup Episode 7 - The MeatMen


  • Stir-Fried Nai Bai with Crispy Shallots

    • Procedure:


    1. Salt and a little oil should be added to the heating water. Quickly blanch the greens, then drain and put aside.
    2. Pour in oyster sauce, Shaoxing wine, and cooking oil. Until it boils, thoroughly combine. Greens should be added after a brief stir. Mix thoroughly.
    3. Spread out and top with crispy shallots.

    For the detailed ingredients, visit 3 Dish and 1 Soup Episode 7 - The MeatMen


  • Steamed Pork Fillet with Sha Cha Sauce

    1. Fresh black fungus should be rinsed, chopped into bite-sized pieces, then blanched for 30 seconds in hot water. Drain and put aside after removing.
    2. Before adding the Sha Cha Sauce and giving it a quick swirl to incorporate, marinate the pork fillet for 30 minutes with the chopped ginger, minced garlic, and spice.
    3. Place the blanched black fungus in a large steaming dish and top with the pork fillet that has been marinated.
    4. Place the dish on the steaming rack as soon as the water in the steamer begins to boil. For approximately 10 minutes, steam it over medium-high heat or until the meat is done.
    5. Cut the heat off. Remove the pork fillet, top it with some finely chopped spring onion and more Sha Cha Sauce (if desired), and serve right away.

    For the detailed ingredients, visit Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel: Quick Recipes On 3 Dishes 1 Soup (ellenaguan.com)


  • Steamed Garlic Prawns

    1. One teaspoon sesame oil, one tablespoon soy sauce, and a sprinkle of sugar should be combined and placed away.
    2. Trim the prawns' feelers, then butterfly them with a deeper incision using a sharp knife or kitchen scissors to create a hollow for the garlic filling.
    3. Put cooked prawns on a steaming platter together with spring onions and ginger. Pour some cooking wine or rice wine over the prawns and spring onions.
    4. I generously stuffed minced garlic into the prawns' cavity. Sprinkle some minced ginger and spring onions that are in the process of being chopped.
    5. Place the dish on the steaming rack as soon as the water in the steamer begins to boil. The prawns should be cooked after around 5 minutes of steaming over medium-high heat.
    6. After removing the prawns from the pan and preparing the soy sauce mixture, sprinkle it over them and serve right away.

    For the detailed ingredients, visit Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel: Quick Recipes On 3 Dishes 1 Soup (ellenaguan.com)


  • Lok Mei Tong

    1. Boiling water should be used to blanch chicken and pork ribs for approximately a minute. Remove, rinse, and put aside.
    2. Bring 1.5 liters of water to a rolling boil, then add the meat that has been blanched along with all the herbs (rinse them with water before using).
    3. Reduce the heat and let the mixture simmer for approximately 1.5 hours when it starts to boil. Add salt, if desired, and serve warm after turning off the heat.

    For the detailed ingredients, visit Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel: Quick Recipes On 3 Dishes 1 Soup (ellenaguan.com)


    Sources: 


    1. ‘One Soup, Three Sides’: The Japanese Art of Eating Healthfully | by Kaki Okumura | Elemental (medium.com)
    2. 3 Dish and 1 Soup Episode 7 - The MeatMen
    3. Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel: Quick Recipes On 3 Dishes 1 Soup (ellenaguan.com)
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