Now, what do we look for in a good jar of sambal belacan? It is crucial to toast the belacan paste until it emits a strong smell – after you get through the initial “stink up the kitchen” stage, what follows is an immense fragrance! Add some fresh chilies, aromatics and fresh lime juice to the mix and you’ve got yourself a wonderful keepsake!
Sambal kangkong is a dish that doesn’t need much prep and looks deceptively simple. BUT, here’s a tip we figured out. The wok has to be SMOKING hot when the kangkong goes in! Fry a small portion at a time and don’t be greedy because the moment too much kangkong hits the wok, the temperature lowers and your stir fry becomes soup!
A classic dish known all around the world for its use of dried chillies. Our local version is slightly tangy, slightly sweet while staying true to its SPICY roots.
Mee Goreng Mamak is the indian version fried noodles that is also sweet savoury and spicy all at the same time! The signature red spicy noodle captures the harmonized notes of flavours which just explodes in your mouth.
Singaporeans love to add chili to everything, and one of the most well-loved sauces is the popular chicken rice chili sauce.
For those looking for a meal to be cooked within 15 minutes, this is it!
This dish tastes awesome, not to mention that it’s quick and easy to make too. The use of this hot & sour sauce really kicked up our appetite, and once you’re done with your first mouthful you really don’t want to stop.
We heard you guys! So here’s the recipe for Kicap Cili aka dark chili sauce to go with your Mee Soto! This sauce adds that sweetness and spice to give your Mee Soto the extra kick that makes us all love it.
As long as you’re in a seafood zi char stall, the ever-famed Sambal Stingray is the one seafood dish most locals will order! As everyone knows, Singaporeans LOVE spice, and how the chili blends so perfectly with the stingray just makes you drool.
Pad Krapow Gai aka Stirred Fried Basil Thai Chicken is the signature Thai dish!
This fast and easy recipe just requires prepping the ingredients, giving them a quick stir fry and you are done!
We all know that Gordon Ramsay came to Singapore a couple weeks back to compete with our local hawkers, and this dish being one of the competing dishes, became our inspiration to pay tribute to the man himself. ????