Browsing Category : Singapore

Nasi Lemak (Coconut Rice)


I have been on a sambal mission lately. The main reason: I have these precious bottles of home-made crispy ikan bilis and peanuts couriered from Singapore. Now that I have the sambal chilli handy, it is time to whip up the Nasi Lemak. The cast: coconut rice, crispy ikan bilis and peanuts, Sambal Telur (Eggs), Sambal Kangkong, and Ngor Hiang. Read More

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‘Five Spice’ Roll (Ngor Hiang) – 五香


In my whirlwind trip to Singapore, I missed many items on the checklist of must-try dishes. Thankfully, I was able to try some home-made Ngor Hiang from my god sister and noted the recipe. I was surprised that she did not add five spice powder to the filling! She insisted on taking the time to make mini-rolls as she says Read More

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Chinese Rojak (Salad in Shrimp Paste Dressing)


My sister prepared this delicacy for me when I visited last month. Her version uses apples instead of jicama. I love the sweet and tangy taste of the shrimp paste dressing combined with the varied texture of fruits, vegetables, and Chinese crullers. I rarely eat salad, but this is one salad I will eat often if I can afford the Read More

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Sambal Udang (Hot and Spicy Shrimps)


My sambal chilli came in handy for yesterday’s Labor Day BBQ. I was able to whip up this Sambal Udang dish in 10 mins and it tastes awesome. At least my guests say so ;). I have always wondered what is the difference between shrimp and prawns since coming to the US. We called it ‘prawns’ back home, but in Read More

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Sambal Chilli


I like Nasi Lemak, the star of the dish is not the coconut rice and all the fancy sides that go with it. The star for me is the sambal chilli. Having tried this recipe, I realized it is not too difficult to enjoy this delicate condiment with the help of the food processor. I only used the mortar and Read More

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Bubor Cha Cha (Sweet Potato and Taro in Coconut Milk)


I am still in my colorful-cooking mood. I managed to find sweet potato in three colors and taro. Wondering if green and red sweet potatoes ever existed? Perhaps not. I used emerald and ruby chestnut bits to make up for the missing colors. That is my colorful dessert for tonight’s dinner! Prep time: 1 hours Cook time: 30 minutes Ingredients Read More

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Kong Bak Bao (扣肉包)Braised Pork in Soy Sauce


I remember this is one of the must-have dish when we visit Westlake Eating House back home. The pork is always braised to perfect tenderness, and the sauce is to die for. I cooked this on the stove top for one and a half hour. The meat is still not tender enough. Next time, I’ll cook it in the slow Read More

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Char Kuay Teow


I have started the list of must-have hawker food for my August trip home. It made me crave for some Char Kuay Teow…  Thankfully, there is always Mrs Leong’s Best of Singapore Cooking to turn to. I can survive with some DIY Char Kuay Teow in the mean time till August comes around… Prep Time: 30 min Cook Time: 10 Read More

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Popiah (薄饼)Fresh Spring Rolls


Popiah is one of those dishes that we do not cook for everyday dinner. Shredding the jicama (chinese turnip) manually took a lot of effort until I was introduced to a electric shredder. Wow, having the right tool really gets the job done so much faster and better. I have yet to find a gadget that will slice the french Read More

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