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276 Recipes

Bubur Pulut Hitam - 黑糯米

Bubur Pulut Hitam – 黑糯米

Bubur Pulut Hitam originated from Indonesia, and has been fondly adopted as a local dessert in Singapore and Malaysia. In old days, black rice was nicknamed “forbidden rice” because, as you probably guessed it, it was reserved for the blue-blooded. Fortunately, as our societies became modern and affluent, these dishes have become available for us to share and enjoy. Although mostly used to decorate dishes today, you can savour its health benefits in the form of this unassuming delicious little dessert – made easy!

Salted Fish Fried Rice - 咸鱼炒饭

Salted Fish Fried Rice – 咸鱼炒饭

Little bursts of saltiness beaming through the delicate nutty chewy grains of rice. Soft tender chunks of chicken topped with bean sprouts and spring onions to enhance that sweet crunch in every bite. Pair it with fluffy orbs of scrambled eggs for that additional boost of texture and color to this wonderful masterpiece. Adding a surprising twist to the usual mix of fried rice, whip up your very own restaurant quality Salted Fish Fried Rice in just 30 minutes!

Crab Bee Hoon Soup - 螃蟹米粉汤

Crab Bee Hoon Soup – 螃蟹米粉汤

Crab bee hoon is usually either wok-fried, “dry” or served up in a light milky soup. The dry crab bee hoon has been given the thumbs up by Anthony Bourdain on one of his trips to Singapore, but it is a pity that he missed out on its soup counterpart! Sweet succulent chunks of mud crab simmered in a silky broth with bee hoon noodles, what’s not to love?

Winter Melon Soup - 冬瓜汤

Winter Melon Soup – 冬瓜汤

Singapore may not have four seasons, but you can now experience winter with this nourishing and refreshing Winter Melon Soup. Loaded with numerous vitamins and nutrients, along with a long list of health benefits, this cooling winter soup is especially suitable for you and your family to beat the yearlong humid climate in Singapore.

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Cantonese Bak Chang – 广式肉粽

Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang! The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans – the traditional must-have […]

Nyonya Bak Chang - 娘惹粽

Nyonya Bak Chang – 娘惹粽

The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people – it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.

Kee Chang - 碱水粽

Kee Chang – 碱水粽

Dragonboat Festival – it’s the season for drums, dragonboats and of course, changs of every kind. What started out as simple, plain glutinous rice dumplings now has many variations – some savoury with salted egg yolks and braised meat, and others sweet with red bean or lotus bean pastes.

Braised Lamb Shank

Braised Lamb Shank – 炖羊腿

Falling off the bone tender – that’s how we all love our Lamb Shanks.

In our recipe, we have our shank seared in a pan before braising it in red wine on a low heat… slow and steady until it becomes fork tender! We also use lemon and parsley to make the Gremolata, a chopped herb condiment which cuts the richness of the meat.

Cendol - 珍多冰

Cendol – 珍多冰

Cendol is a popular traditional cold dessert in Southest Asia, to beat the heat on a scorching hot day. Different countries have their own favourite toppings. Our version is commonly found in Singapore and Malaysia. It’s flavour profile is based on our 3 favourite food, coconut milk, pandan and gula melaka. It’s the ultimate sweet dessert that no one can resist! If you don’t have an ice shaver, substitute with ice cubes or crushed ice.