If I had to choose one indispensable ingredient in my kitchen, it would be ginger. Used in cooking for thousands of years, it is a staple in most… Read More »
Happy New Year! It’s been a busy yet fun-filled holiday. My husband and I have finally figured out that the only way to make the overseas flight from… Read More »
After more than a year of slurping amazing prawn noodles and pounds of chicken rice here in Singapore, I couldn’t help but crave a big “stick to the… Read More »
A popular spicy curry noodle soup with endless variations. From the Peranakan culture, which is the merger of Chinese and Malay culture found in Singapore. Typically made with thick rice noodles, the main ingredients for this coconut curry based soup are puffs of tofu, shrimp and cockles garnished with sambal chili paste and cilantro….yum!
Singapore’s unofficial “national dish” originated in the early 1950′s on a seaside hawker stall. This spicy saucy crab dish also has many variations, some are packed with fresh aromatics like galangal, ginger and turmeric, others are sweet and sour tomato laced with chili. Although quite messy to eat, it is so very worth the work, even down to sopping up the sauce with Mantou, steamed Chinese rice buns.
Found at Hawker stalls everywhere in Singapore, this poached chicken dish originated from Hainan, and is served with fragrant rice cooked in concentrated chicken broth, ginger and garlic accompanied by a chili sauce, ginger and green onion puree and thick soy sauce and slices of cucumber.
Stir-fried flat rice noodles stirfried with kale, prawns, egg and Chinese sausage. The finest supposedly combines the sweetness from the seafood and sausage, savory from the sweet dark soy sauce and a bit of smokiness from the high heat of a wok. Variations are found throughout Singapore and Malaysia.