singapore Recipes
50 delicious singapore recipes from around the world
Singapore Curry Noodles
A rich and fragrant noodle dish featuring a spicy curry broth, often with a mix of seafood, chicken, and vegetables, served with yellow noodles and sometimes vermicelli.
Singapore Curry Puff
A popular snack in Singapore, these golden-brown pastries are filled with a savory curry-spiced potato and chicken filling, often with a hint of sweetness from peas or carrots.
Singapore Fish Head Curry
A rich and aromatic curry featuring a whole fish head (usually red snapper or sea bream) simmered in a spicy and tangy coconut milk-based curry with assorted vegetables like eggplant, okra, and tomatoes. It's a beloved dish with influences from South Indian and Chinese cuisines.
Singapore Fish Marmite
A popular Singaporean dish featuring crispy fried fish coated in a savory and slightly sweet Marmite glaze, often enjoyed as a bar snack or appetizer.
Singapore Fried Kway Teow with Preserved Radish
A classic Singaporean stir-fried noodle dish featuring flat rice noodles and yellow noodles wok-fried with dark soy sauce, shrimp, cockles, chives, bean sprouts, and the distinctive savory crunch of preserved radish (chai poh).
Singapore Hokkien Mee
A beloved Singaporean noodle dish featuring thick yellow noodles and rice vermicelli stir-fried in a rich, savory prawn broth, often served with sambal chili. The key to its deliciousness lies in the depth of flavor from the prawn stock and the 'wok hei' (breath of the wok) from high-heat stir-frying.
Singapore Kari Ayam (Chicken Curry)
A fragrant and rich chicken curry, a staple in Singaporean households, characterized by its complex spice blend and creamy coconut milk base. This version is a comforting and flavorful dish that showcases the Malay-Indonesian influence on Singaporean cuisine.
Singapore Kaya Toast
A beloved Singaporean breakfast staple, kaya toast features toasted bread slathered with kaya (a sweet coconut and egg jam) and a slab of butter, often served with soft-boiled eggs and a dark soy sauce mixture.
Singapore Kiam Huay Chye (Salted Vegetable Pork Rib Soup)
A comforting and savory soup featuring tender pork ribs simmered with fermented salted mustard greens (kiam huay), creating a uniquely tangy and umami-rich broth. It's a classic home-style dish often enjoyed for its restorative properties.
Singapore Kueh Salat
A two-layered traditional sweet cake. The bottom layer is a steamed glutinous rice cake infused with pandan, and the top layer is a custard made with coconut milk and pandan.
Singapore Kway Chap
A comforting and hearty Singaporean dish consisting of flat rice noodles (kway) served in a rich, savory braising broth with a variety of braised ingredients like pork belly, intestines, duck, and tofu.
Singapore Laksa
A fragrant and rich noodle soup featuring a spicy coconut-based broth, often enriched with shrimp stock. It's typically served with thick rice noodles and a variety of toppings such as prawns, fish cakes, tofu puffs, and bean sprouts.
Singapore Lor Mee
A rich and savory noodle dish featuring thick yellow noodles in a thick, starchy gravy, typically topped with braised pork, fried fish, braised egg, and a drizzle of chili sauce and vinegar.
Singapore Mee Rebus
A popular noodle dish featuring thick yellow noodles bathed in a rich, savory, and slightly sweet gravy made from sweet potatoes and a blend of spices. Topped with a hard-boiled egg, green chillies, bean sprouts, and a squeeze of calamansi lime, it's a uniquely Singaporean comfort food.
Singapore Mee Siam
Mee Siam is a popular Nyonya noodle dish featuring rice vermicelli (bee hoon) in a flavorful, tangy, sweet, and spicy gravy. It's typically garnished with a variety of toppings, offering a delightful balance of textures and tastes.
Singapore Ondeh Ondeh
Soft, chewy pandan-flavored glutinous rice balls filled with liquid palm sugar (gula melaka) and coated in freshly grated coconut. A popular traditional sweet snack.
Singapore Oyster Omelette (Orh Luak)
A popular hawker dish in Singapore, this oyster omelette, known as 'Orh Luak' (Teochew) or 'Orh Jian' (Hokkien), is a delightful blend of savory eggs, plump oysters, and a chewy, slightly crispy batter. It's often served with a tangy chili sauce.
Singapore Prawn Noodle Soup (Hae Mee)
A rich and flavorful noodle soup, Singapore Prawn Noodle Soup, also known as Hae Mee, is a beloved hawker classic. It features a deeply savory broth made from simmering prawn heads, shells, and pork bones, served with yellow noodles, succulent prawns, and tender pork ribs. The dish is often garnished with crispy fried shallots and served with a side of sambal chili for an extra kick.
Singapore Rojak
A vibrant and flavorful Singaporean salad featuring a medley of fresh fruits and vegetables, tossed in a sweet, tangy, and savory prawn paste dressing, often topped with crushed peanuts and sesame seeds.
Singapore Satay Bee Hoon
A unique noodle dish featuring thin rice vermicelli (bee hoon) served in a rich, spicy peanut satay gravy, topped with a variety of ingredients like seafood, meat, and vegetables.
Singapore Sweet Carrot Cake (Chai Tow Kway - Sweet Version)
A popular hawker dish made from stir-fried radish cake (chai tow kway) with preserved radish, egg, and garlic. This version is the sweeter variant, often preferred by many.
Singapore Tau Huay (Fuzhou Style)
A silky smooth Fuzhou-style soy milk pudding, often served warm with a sweet ginger syrup. It's a comforting and light dessert or breakfast item popular in Singapore.
Singapore Tau Kwa Pau
Tau Kwa Pau, meaning 'stuffed beancurd pouch,' is a unique and increasingly rare Singaporean hawker snack. It features deep-fried, crispy tau kwa (firm beancurd) pockets generously stuffed with a savory mixture of ingredients like braised pork belly, fish cake, yam, cucumber, and hard-boiled egg. It's typically served with a rich braised duck sauce, offering a delightful contrast of textures and flavors.
Singapore Yam Cake (Orh Kueh)
A savory steamed cake made from grated yam, rice flour, and a flavorful mixture of dried shrimp, mushrooms, and Chinese sausage. It's typically pan-fried until golden brown and crispy, offering a delightful contrast of textures.