Share Raw Fish Salad(鱼生) I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I've tried
Share Japanese-Singaporean Soba I have made chashu (チャーシュー) the way most Japanese ladies make them quite often as the kids love it. I
Share Kiam Zhang or Bak Zhang (肉粽子) These are the most common rice dumplings in Singapore and Malaysia. They are sold everywhere and really cheap too. They
Share Goat Curry This is my own version of the goat curry. Therefore, it is ‘Singaporean-ized’. It is simple, and as my family
Share Soto Ayam Soto Ayam is a common hawker food in Singapore, Malaysia that originated in Indonesia. As in most Singapore muslims foods,
Share Pam’s Old-fashioned Sugar Bread Rolls Remember those soft, soft bread rolls from the coffee shops or the old fashioned bakeries? They almost melt in the
Share Cranberry Cream Cheese Buns Today, I made some cream cheese buns using this recipe. If you have more time, I’d always prefer the tangzhong
Share Fried Rice Paradise (新洲炒饭) This version of fried rice is probably one of the best in the world. For some reason, people call it
Share Nasi Bryani Nasi bryani is such a common dish in Singapore, and every single Indian store I know sells it. It is
Share Babi Chin This is a pretty common dish and I believe besides the peranakan families who made it famous, many Chinese families
Share Cranberry Cream Cheese Buns My husband loves these. He would buy them warm from this bakery in Shenton Way (I forgot the name of
Share Mocha Fly African Cake This is another egg white cake. It is so delicious, you can never guess its ingredients. I have added a
Share Ayam Buah Keluak I have postponed documenting this, simply because it is a long process and takes a while to recall the steps
Share Salted Egg Yolk Pork Chop or Prawns Salted egg yolk dishes has become common in zhu chao (煮炒)stalls since the early 2000s. Not sure who invented this,
Share Steam Stuff Sotong Not sure of the origin of this dish. Every culture and cuisine seems to have a version of the stuffed
Share Begedil (Fried Potato Cutlet) Is it perkedel or begedil? My hubby asked. These are both. The Indonesians call this perkedel but the Javanese call
Share Stir-fry Squid with Tomatoes This is one of the frequent dishes my mother would cook for the family. I don’t know what this is
Share Durian Puffs Durian puffs, something that appeared some 15 years ago or so. Durians are special to me. My family eats a
Share Durian Mousse This has got to be my favourite cake, something I am willing to sacrifice my waistline for. Probably the only
Share Bailey’s Roti Around the year 2000, these started to appear in Malaysia and spread to Singapore. They were so trendy. Some call
Share Fly African Cake I have been thinking about this cake for quite a long time already. It was introduced to me some 25
Share Itek Tim (咸菜鸭) Kiam Chye Ark is what we call this dish in our house, and we have been eating this since we
Share Soft Asian Sweet Buns (甜面包) Asians like our breads pillowy soft and fluffy. These are seen in bake shops from North Asia Japan, to Taiwan,
Share Squid Ink Sambal Prawn and Squid Singaporeans don’t eat squid ink a lot. So this is really my own innovation, which suits my family. It is
Share Fish Asam Pedas Curry Fish curry is something all Singaporeans grow up eating. There’s always lady’s finger (okra) and tomatoes in them. Infused with
Share 30-year-old Singapore Chili Crab Recipe Yes, I have been cooking this recipe for almost 30 years. I am a crab fanatic and I used to
Share Otah Yes, we all grow up with these. For beginners, we train our palette eating the white, non-spicy versions and then
Share Mee Siam I am not sure why we call this Mee Siam, as if it originates from Siam or Thailand. I have
Share Oyster Omelette (Or Luak – 耗煎) My first memories of this omelette is the wayang (大戏) in the 1970s. I would carry my chair or a
Share Popiah (薄饼) This is a common street or hawker food in Singapore, which is primarily vegetables. My mum would tell me how
Share Singapore Jerk Sauce with Pork Medallion or Prawns Rampaged the fridge and dug out what can be made into a jerk. Add a Singaporean twist to it and
Share Sambal Kang Kong (马来风光) My first taste of this sambal kang kong was in the late 1980s or so. I am not sure if
Share Nyonya Rice Dumpling (娘惹粽子) The dragon boat festival is a special occasion in Singapore when I was growing up. We would make these dumplings
Share Bean Paste Beef Noodles (牛肉粿條) Love the sauce for this dish, and the tenderness of the beef cured this way. I used to watch my
Share Smoked Claypot Rice (砂锅饭) I have a lot of leftover cooked white rice from yesterday and lunch. Typically, we make fried rice, but I
Share Mee Pok Fish Ball Noodles (鱼丸面薄) When I was a child, there was a fishball noodle stall that my family patronize often. The stallholder had eight
Share Char Kway Teow (Singapore Style – 炒果条) The first food a typical Singaporean misses when he travels is this Char Kway Teow. That wok hei (burnt taste
Share Itek Sio with Stuffed Duck Neck Having made this dish for more than 15 years, I've learned that the secret is really in the ground coriander.
Share Satay One of the three opened jars of peanut butter in the pantry tastes blend. I have to find a way
Share Paper Wrapped Chicken (纸包鸡) Some say this is from Guangxi (广西), the dialect group I belong to. The chicken is moist and tender and
Share Roti Prata Puffs (Or use Puff Pastry) I use my roti pratas as puff pastries… sometimes… when I run out of puff pastries or when I am
Share Prawn Paste Chicken (虾酱鸡) Prawn Paste Chicken appeared in our Singapore menus in the 1990s. Prior to that, we only knew fried chicken, at
Share Fish and Mussels Asam Pedas (Curry) Chillies are the hardest to predict! So I thought 3 chillies won’t be too spicy, but it was so spicy,
Share Curry Puffs My father was a pastry chef. My mother told me a story of how he was asked to conduct a
Share Vinegar Pork Hock (猪脚醋) In Singapore, new mothers still go through ‘confinement’. After the baby is born, the mother gets to be pampered for
Share Pandan Chiffon Cake Every Singaporean child grows up with Pandan Chiffon cakes. To my kids and I, it has to be warm and