Asia · South-Eastern Asia
50 recipes
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 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 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.
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.
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.
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.
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 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 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.
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 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, 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 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 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, 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.
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.
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.
Tender squid stir-fried in a spicy, tangy, and savory sambal sauce, a classic Singaporean dish with a kick.
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.
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.
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.
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.
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'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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
A comforting and light Singaporean soup featuring delicate slices of white fish poached in a fragrant broth of ginger, scallions, and sometimes tomatoes and tofu.
Teh Tarik, meaning 'pulled tea', is a beloved beverage in Singapore and Malaysia, renowned for its frothy, creamy texture and robust tea flavor. The signature 'pulling' technique, where tea is poured back and forth between two vessels, aerates the drink, cools it, and creates its characteristic foam.
