Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duan Wu Festival, which happens this weekend.
Hokkien Prawn Mee, also affectionately known as 福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles.
The weekend is here again! And what better way to enjoy it than to cook up a storm and share this treat with family and friends? This time around, we have none other than the famous Singapore Chilli Crab! The flavorful combination of this sweet and spicy sauce easily makes it one of Singapore’s national favorites.
Love eating crabs but don’t wanna to spend a bomb on it? Now you can with our black pepper crab recipe! This is just one of those things which can be bad for you if overdosed with (sore throat), BUT like all good things in life, the price you pay is worth it.
Ahhhh Popiah, the local oriental burrito. A delicacy for all palates, this is one well loved dish by both locals and foreign friends visiting. what’s great about Popiah is that it provide different texture and flavours in a single bite, from the crunch from the peanuts and the fried pork skin (or other fired fritters) to the fresh and crispy vegetables matches really well with the sweet flour sauce and spicy sambal.
Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.
Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it’s a mark of a true blue local.
Cereal Prawn (aka 麦片虾) is a constant favourite in many restaurants or zi char stalls in Singapore. People love them, so do we for the simple reason that they’re so sinfully satisfying. There is always something special about deep-fried prawns coated in butter cereal.
Bah Kut Teh is believed to have originated some where or somehow or someone. The widespread of this dish was long ago brought into Singapore about by early immigrants.
Most of us probably have tried Kong Ba Baos before (扣肉包 or braised pork belly steamed buns) but that’s not what we’re doing today.. it’s a bun with a Thai twist! Teaming up with our friends from Chefbox, we bring you 5 Spice Pork Buns!
The best part of hairy crab is not the flesh but the rich creamy roe, which tastes almost like a seawater flavored ice-cream.
Anyone who loves Chinese cooking will definitely like Sweet and Sour Pork aka 咕老肉!