Explore by Tags

Entries tagged with 'singaporean'

Singapore Stories: Hainanese Chicken Rice

Singapore Stories Yvonne Ruperti 7 comments

Using homemade chicken stock as a soup as well as to cook your rice and veggies in ties together this light and flavorful meal that is a true Singaporean staple. More

Hainanese Chicken Rice Set

Serious Eats Yvonne Ruperti 6 comments

Using homemade chicken stock as a soup as well as to cook your rice and veggies ties together this light and flavorful meal that is a true Singapore staple. More

Singapore Stories: All-You-Can-Eat Steamboat Buffet (Chinese Hot Pot)

Singapore Stories Yvonne Ruperti 6 comments

Eating family style is big in Singapore, and one of the most popular ways to do it is with a style of eating that's over a thousand years old: a good ol' Chinese steamboat dinner. Steamboat, also known as Chinese hot pot, refers to cooking fresh, raw ingredients yourself in a constantly simmering soup base. Hot soup is not exactly what you'd expect to crave here in hot Singapore, but you just do it. It helps to have a cold beer nearby. More

Singapore Stories: Yong Tao Foo, Noodle Soup with All the Fixings You Want

Singapore Stories Yvonne Ruperti 7 comments

Singaporeans queue up and slurp up the best soup buffet around. More

Singapore Stories: Carrot Cake (aka Fried Radish Cake)

Singapore Stories Yvonne Ruperti 2 comments

In these parts, carrot cake is not the sweet cake covered with cream cheese frosting. Instead, you get a savory pan fried omelette filled with crispy, tender cubes of glutinous radish "cake". More

Fried Radish Cake (Singapore Carrot Cake)

Serious Eats Yvonne Ruperti Post a comment

In these parts, carrot cake is not the sweet cake covered with cream cheese frosting. Instead, you get a savory pan fried omelette filled with crispy, tender cubes of glutinous radish "cake". More

Singapore Stories: Ice Kachang, Malaysian Shaved Ice with Beans, Jelly, and More

Singapore Stories Yvonne Ruperti 3 comments

Singaporeans escape the heat with a mound of sweetened shaved ice that puts a Snoopy Sno Cone to shame. More

Singapore Stories: Kaya Jam

Singapore Stories Yvonne Ruperti 4 comments

This popular toast spread is served all over Singapore. My quick version is a snap to make. More

Larry Reutens' Guide to Singaporean and Malaysian Food and Ingredients in NYC

New York Allegra Ben-Amotz 12 comments

Manhattan can call Larry Reutens one of Singapore's culinary ambassadors to the city. Masak is one of very restaurants in New York that serves Reutens' native food, but it's not Singaporean the way his grandmother made it. "When I cook, I try to marry those traditional flavors with what I can find here at the farmers market or whatever is in season, rather than trying to replicate them entirely." Reutens shared his favorite shopping spots with us, along with some restaurants that offer a taste of home. More

Singaporean Chili Crab

Serious Eats Yvonne Ruperti Post a comment

For a real taste of Singapore, try this signature seafood dish: hard shelled crabs cooked in a flavorful sweet, salty, chili-hot tomato sauce. Have some rice or steamed buns on hand to mop it all up with. More

Pandan Chiffon Cake

Serious Eats Yvonne Ruperti Post a comment

This moist tropical cake rocks coconut milk and the bright green essence of pandan leaf, a popular Southeast Asian ingredient. More

Date Night: Dressed Up Hawker Fare at Singapura

New York Jessica Allen and Garrett Ziegler 1 comment

Some call what comes out of the kitchen at Singapura "Asian fusion." While the dishes do draw on ingredients and preparations from a wide swatch of the continent, including India, Thailand, Malaysia, and the provinces of China home to the Hakka people, they represent, according to the menu, what's made by housewives and hawkers in Singapore. Singapura offers an excellent introduction into this multifaceted cooking culture. More

Cook the Book: Mee Goreng

Serious Eats Caroline Russock 3 comments

Although they are worlds apart, the hawker centres of Singapore, Malaysia, and Hong Kong have a lot in common with Farmers Market in L.A. They are both vast complexes of stalls selling inexpensive prepared food to people on the go.... More

Grocery Ninja: Crisp, Golden, Buttery Roti Prata—the Asian Croissant

Wan Yan Ling 18 comments

The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Crisp, golden, buttery roti prata. Before I knew the gentle, sit-down joys of a warm croissant, I knew the theatrical flips and flying acrobatics of the roti prata. Crisp, golden, with multiple, tissue-thin layers of buttery flakiness, the roti prata is Southeast Asia's street food answer to the West's more gentrified pastries. The prata man flips and twirls elastic, tissue-thin dough. Photograph from Brandon LLW on Flickr Flour, water, and copious amounts of ghee (clarified butter) are formed into a dough, kneaded, allowed to rest overnight, then formed into balls. Each ball of dough is... More

Snapshots from Asia: Kway Chap

Wan Yan Ling Post a comment

Ladies and gents, before jumping right into things here, allow me to introduce Wan Yan Ling, who will be serving as an intern for Serious Eats during her summer break. Ling, who's based in Southeast Asia at the moment, will be bringing us short reports on the various dishes to be found in the region. Today, kway chap, a Singaporean specialty. Enjoy! —The Serious Eats Team By Wan Yan Ling | In a March interview with Anthony Bourdain, eater of eyeballs, testicles, and still-beating hearts, the man pegs his rise to "serious eater" rank to “when the Chinese and Singaporeans began to take me seriously." While we Singaporeans aren’t exactly in the habit of breakfasting on lions (too mafan or... More

Macarons With Ethnic Flair

Lia Bulaong Post a comment

Lynn of To Short Term Memories made these lovely macarons for herself after teaching a cooking class. One's filled with dulce de leche and the other with kaya, a rich, creamy jam made with coconut milk, eggs and pandan leaf most popular in Singapore and Malaysia and usually served spread on toast. I do not know how I will continue to exist in the world today knowing I cannot have these in my mouth!... More

Serious Eats at Singapore Day

Adam Kuban 2 comments

On Saturday, most of the Serious Eats crew trekked to New York City's Central Park to check out the eats at the inaugural Singapore Day. By the time we arrived, the place was packed. Long lines of people, mostly Singaporean expats, had queued up in front of the various hawker stalls set up around Wollman Rink, which, in colder months, serves as an ice-skating venue.... More

Meet & Eat: Chubby Hubby

Meet and Eat The Serious Eats Team 8 comments

The crew here at Serious Eats HQ has long been a fan of Aun Koh's food blog. If you don't recognize the name, that's because you might know him as Chubby Hubby. If you don't, now's as good a time as any to meet him. Singapore Day here in New York City had us rereading his site to bone up on the street food we'll be eating tomorrow, so we thought we'd sit down with him for this week's Meet & Eat.... More

Singapore Day Eats: Nasi Lemak

Adam Kuban 1 comment

In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions periodically over the week of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Nasi Lemak: "This 'rich rice' is cooked in coconut milk with the classic toppings of deep-fried fish; sunnyside up eggs; cucumbers; fried crispy anchovies, or ikan bilis; and a lemony sweet chili sambal. Fried chicken wings and spicy grilled fish paste, or otah, is a must for the die-hard nasi lemak fan." Photograph from Etereal9 on Flickr... More

Singapore Day Eats: Kaya/Kaya Roti

Adam Kuban 2 comments

In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions periodically over the week of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Kaya/Kaya Roti: "Made from eggs, coconut milk, sugar, and pandan leaves for that unmistakable fragrance, kaya can come green in color if you prefer the pandan flavor and fragrance. It can also come brown in color if you prefer the flavor and fragrance of palm sugar or gula melaka. Kaya is great on toast with tea or coffee. It can be especially tantalizing with a couple of runny eggs." Photograph from daxiang on Flickr... More

More Posts