Singapore recipes
Recipes from Singapore: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Asam Pedas: Singapore and Malay Sour-Spicy Fish Stew
Asam pedas, the sour, spicy Malay-style fish stew also eaten in Singapore, written from a home cook's view: tamarind, lemongrass, aromatic paste, cooking the fish gently, substitutes, storage, what goes wrong, shopping, how it is eaten locally, menus and FAQ.
Chilli Crab Recipe: Singapore's Sweet-Spicy Tomato Sauce Crab
A recipe for Singapore's signature seafood dish, chilli crab, made with swimming crab, a paste of fresh red chilies and garlic, belacan (shrimp paste), palm sugar, tomato, and beaten egg. The story of its 1950s beginnings at a street stall, how to prepare the crab, finishing the sauce by pouring in egg in ribbons, and eating it with fried mantou.
Hainanese Chicken Rice Recipe: Singapore's Fragrant Poached Chicken and Rice
How to make Singapore-style Hainanese chicken rice: gently poached bone-in thighs, jasmine rice cooked in chicken fat and broth, three dipping sauces (chili, ginger, dark soy), pandan substitutes, safe internal temperatures, and storing and reheating leftovers.
Ayam Penyet: Smashed Fried Chicken with Sambal
Ayam penyet, Indonesian smashed fried chicken loved in Singapore: the sambal terasi, the spiced simmer, frying temperature, practical substitutes for hard-to-find ingredients, storage, and fixes for common failures.
Murtabak: Singapore's Stuffed Folded Flatbread with Meat and Egg
Murtabak from Singapore's Indian Muslim stalls, with a beef and egg filling and a dough rested in oil. Includes a frozen-paratha shortcut, sweet-sour pickled red onion, regional differences, how to wrap, how to tell when it's done, and storage, with tips for recreating it in a home skillet.
Otak-Otak: Singapore's Grilled Fish Paste in Banana Leaf
A home recipe for otak-otak (otah), loved in Singapore and Malaysia, made with white fish, coconut milk, an aromatic paste and banana leaf. Covers substitutes for hard-to-find ingredients, wrapping, cooking time, common failures, storage and how to serve it, from a home cook's point of view.
Orh Luak (Oyster Omelette): Singapore Hawker-Style Recipe
How to make orh luak, the oyster omelette of Singapore's hawker centres: a thin, crisp-edged tapioca starch base, plump oysters and soft egg. Covers regional versions, starch substitutes, heat control, fixes for common mistakes, and safe cooking and storage for oysters.