singapore Recipes
50 delicious singapore recipes from around the world
Asam Pedas Ikan
Asam Pedas Ikan, meaning 'sour and spicy fish', is a popular Malay and Peranakan dish featuring fish stewed in a tangy and fiery tamarind-based gravy. It's known for its complex flavor profile, balancing sourness, spiciness, and savory notes, often served with steamed rice.
Ayam Buah Keluak
Ayam Buah Keluak is a quintessential Peranakan dish, featuring tender chicken simmered in a rich, complex gravy made from the earthy, slightly bitter buah keluak nut. This labor-intensive dish is a testament to the intricate flavors of Peranakan cuisine, offering a unique taste experience that is both comforting and exotic.
Babi Pongteh (Nyonya Braised Pork Belly)
Babi Pongteh is a classic Nyonya (Peranakan) dish featuring tender braised pork belly in a rich, savory-sweet sauce made with fermented soybean paste (taucheo). This comforting stew is a staple in many Singaporean and Malaysian households, often served during festive occasions and family gatherings. The slow braising process allows the flavors to meld beautifully, creating a deeply satisfying dish that is even better the next day.
Bak Chor Mee (Minced Pork Noodles)
A popular Singaporean hawker dish featuring springy noodles tossed in a savory, tangy, and sometimes spicy sauce, topped with minced pork, braised mushrooms, and other flavorful additions.
Beef Rendang
A rich, tender, and deeply spiced slow-cooked beef curry with complex layers of flavor, originating from Malay cuisine and popular in Singapore. The dish is characterized by its thick, glossy, and slightly dry sauce that clings to the meat, achieved through hours of simmering in coconut milk and a blend of aromatic spices.
Bubur Cha Cha
A vibrant and textural Peranakan dessert made with colorful sweet potatoes, taro, sago pearls, and tapioca jellies in a rich, pandan-infused coconut milk broth.
Crab Bee Hoon Soup
A rich and comforting Singaporean noodle soup featuring succulent crab meat and rice vermicelli (bee hoon) simmered in a flavorful, milky broth.
Hae Bee Hiam Rolls (Spicy Dried Shrimp Rolls)
Hae Bee Hiam Rolls are a beloved snack in Singapore, especially during Chinese New Year. These crispy rolls are filled with a spicy, savory paste made from dried shrimp (hae bee hiam), chilies, and aromatics, all wrapped in thin spring roll wrappers and deep-fried to a delightful crunch.
Kueh Bangkit
Kueh Bangkit are traditional melt-in-your-mouth coconut cookies, often enjoyed during festive seasons like Chinese New Year in Singapore. They are known for their delicate texture that crumbles and dissolves quickly in the mouth, releasing a fragrant coconut aroma. The cookies are typically white or off-white due to the ingredients used, such as tapioca starch and coconut cream.
Kueh Dadar
A popular Peranakan dessert consisting of vibrant green pandan-flavored crepes filled with a sweet mixture of freshly grated coconut and gula melaka (palm sugar). The crepes are soft and chewy, and the filling is moist and fragrant, creating a delightful balance of textures and flavors.
Kueh Ee (Glutinous Rice Balls in Syrup)
Kueh Ee is a delightful and comforting dessert soup featuring chewy glutinous rice balls served in a sweet, fragrant syrup. Often made with natural colorings from ingredients like pandan leaves or butterfly pea flowers, these small, colorful balls are a popular treat, especially during festive occasions.
Kueh Lapis (Nine Layer Cake)
Kueh Lapis, also known as Nine Layer Cake, is a visually stunning and delightfully chewy steamed cake popular in Singapore and Southeast Asia. Its distinct layers, often in vibrant colors, are achieved through a meticulous steaming process, resulting in a sweet, coconut-infused treat that is a favorite for celebrations and everyday enjoyment.
Kueh Pie Tee
Kueh Pie Tee are delicate, crispy tart shells filled with a savory mixture of braised turnip, carrots, and often small prawns, topped with chili sauce and a sprinkle of fried shallots. They are a popular Peranakan snack, often served as an appetizer or during festive occasions.
Kuih Koci
Kuih Koci is a traditional sweet dumpling popular in Singapore and Malaysia. It features a chewy glutinous rice flour dough filled with a sweet mixture of grated coconut and palm sugar (gula melaka). The dumplings are typically wrapped in banana leaves and steamed, often served with a rich coconut milk sauce.
Ngoh Hiang (Five-Spice Pork Rolls)
Ngoh Hiang, also known as five-spice pork rolls, is a popular Hokkien and Hakka dish in Singapore. It features a savory filling of minced pork and shrimp, seasoned with five-spice powder, and wrapped in crispy beancurd skin. Traditionally steamed and then deep-fried to a golden crisp, it's often served as an appetizer or part of a larger meal.
Popiah (Fresh Spring Rolls)
A fresh, un-fried spring roll filled with a savory mixture of braised turnip, carrots, and other vegetables, wrapped in a thin, crepe-like skin and served with various condiments.
Puay Leng (Stir-fried Chinese Spinach)
A simple and quick stir-fried dish featuring Puay Leng (Chinese spinach), garlic, and a touch of fish sauce. This dish is a common and healthy vegetable side, celebrated for its nutritional value and ease of preparation.
Sambal Sotong
Tender squid stir-fried in a spicy, tangy, and savory sambal sauce, a classic Singaporean dish with a kick.
Singapore Asam Fish Head
A tangy and slightly spicy fish head curry, characterized by its sour notes from tamarind and a rich, aromatic gravy. It's a popular dish in Singaporean Chinese cuisine, often enjoyed with rice.
Singapore Black Pepper Crab
A signature Singaporean seafood dish featuring succulent crab stir-fried in a rich, aromatic, and spicy black pepper sauce. It's a messy, delicious, and iconic culinary experience.
Singapore Braised Duck Rice (Lor Ark)
A quintessential Singaporean hawker dish, Braised Duck Rice (Lor Ark) features tender, succulent duck braised in a rich, savory soy-based sauce infused with aromatic spices. It's typically served with fragrant rice (often yam rice), a hard-boiled egg, and sometimes tau pok (tofu puffs) that have soaked up the flavorful braising liquid. The dish is a comforting and deeply satisfying meal.
Singapore Carrot Cake (Chai Tow Kway)
A savory and satisfying stir-fried radish cake dish, popular in Singapore and Malaysia. It features cubes of steamed white radish cake (chai tow kway) stir-fried with preserved radish (chai poh), eggs, garlic, and sometimes shrimp or squid, with options for 'white' (no dark soy sauce) or 'black' (with dark soy sauce) versions.
Singapore Char Kway Teow
A popular stir-fried noodle dish featuring flat rice noodles and yellow noodles, wok-fried with dark soy sauce, prawns, cockles, Chinese chives, bean sprouts, and chili. Known for its smoky 'wok hei' flavor.
Singapore Chilli Crab
Singapore's iconic seafood dish - whole crabs enveloped in a rich, sweet, spicy, and slightly tangy tomato-chili sauce, finished with delicate egg ribbons. Perfect for sharing and best enjoyed with steamed mantou buns.