'singaporean' on Serious Eats

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

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

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

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

Date Night: Dressed Up Hawker Fare at Singapura

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

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

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

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

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

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

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

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

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

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