Singaporean cuisine is a delicious melting pot of flavors and influences, shaped by its cultural heritage and geographical location. From spicy stir-fries to rich curries, and from savory noodles to sweet desserts, the island nation has a wealth of mouth-watering dishes that are sure to tantalize your taste buds. In this article, we’ll take you on a culinary journey through Singapore’s vibrant food scene by sharing 18 must-try recipes that showcase the country’s signature flavors and cooking techniques.
Singapore Chilli Crab
Experience the authentic flavors of Singapore’s national seafood dish with this simple recipe. This spicy and savory chilli crab is a must-try for any seafood lover.
Ingredients:
– 2 whole crabs (about 1 pound each), cleaned and cut into quarters
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 small onion, chopped
– 2 cups mixed bell peppers (green, red, yellow)
– 1 tablespoon grated fresh ginger
– 2 teaspoons chilli crab paste (available at Asian markets)
– 1 cup tomato sauce
– 1/2 cup water
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add garlic, onion, and bell peppers; stir-fry until vegetables are tender.
3. Add ginger and chilli crab paste; cook for 1 minute.
4. Add crabs; stir-fry until they turn bright red (about 5 minutes).
5. Add tomato sauce and water; bring to a simmer.
6. Reduce heat to low; let it simmer for 10-15 minutes or until the flavors meld together.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro leaves before serving.
Cooking Time: 20-25 minutes
Hainanese Chicken Rice
A classic Singaporean dish that combines tender poached chicken, flavorful rice cooked in chicken stock, and a spicy chili sauce for added kick.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 cups uncooked rice
– 4 cups chicken stock
– 2 tablespoons vegetable oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/2 teaspoon white pepper
– Salt to taste
– Chopped scallions for garnish
Instructions:
1. Rinse the chicken and pat dry with paper towels.
2. Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent.
3. Add garlic, soy sauce, oyster sauce (if using), and white pepper. Stir well.
4. Add chicken to the pot and pour in chicken stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until cooked through.
5. Cook rice according to package instructions. Mix with chicken stock and cook for an additional 2-3 minutes.
6. Strain the chicken broth and discard solids. Serve poached chicken with flavored rice and your favorite chili sauce.
Cooking Time: 45-50 minutes
Laksa Lemak
Laksa Lemak is a popular Malaysian dish that combines the comfort of spaghetti with the bold flavors of a rich coconut curry. This recipe is an easy and delicious take on the classic, perfect for a quick weeknight dinner.
Ingredients:
– 500g spaghetti
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 inches ginger, sliced
– 2 cups coconut milk
– 1 cup water or chicken stock
– 1 tablespoon tamarind paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add coconut milk, water or stock, tamarind paste, cumin, turmeric, salt, and black pepper. Stir well to combine.
4. Simmer the curry for 10-15 minutes or until thickened slightly.
5. Combine cooked spaghetti with the curry sauce. Toss to coat.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 20-25 minutes
Char Kway Teow
A classic Singaporean dish, Char Kway Teow is a savory stir-fry of noodles, vegetables, and meat or seafood.
Ingredients:
– 200g rice noodles (fresh or dried)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, cabbage, carrots)
– 250g pork or prawns, sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until onion is translucent.
4. Add mixed vegetables; stir-fry 2-3 minutes.
5. Add meat or seafood; stir-fry until cooked through.
6. Add cooked noodles, soy sauce, and oyster sauce (if using); stir-fry to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions.
Cooking Time: 15-20 minutes
Bak Kut Teh
This classic Singaporean dish is a staple of comfort food, with its rich and flavorful broth made from pork bones, herbs, and spices. Bak Kut Teh is a warm and inviting soup that’s perfect for a cozy night in.
Ingredients:
– 2 lbs pork bones
– 4 cups water
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 stalks lemongrass, bruised
– 2 kaffir lime leaves
– 1 star anise
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pork bones for 30 minutes.
2. In a large pot, heat oil over medium heat. Add garlic, ginger, lemongrass, and kaffir lime leaves. Cook until fragrant.
3. Add roasted pork bones, water, soy sauce, oyster sauce (if using), salt, and pepper to the pot.
4. Bring to a boil, then reduce heat to low and simmer for 2 hours or overnight.
5. Strain soup and serve hot with rice or noodles.
Cooking Time: 2 hours
Satay with Peanut Sauce
Experience the rich flavors of Southeast Asia with this classic satay recipe, perfectly paired with a creamy peanut sauce.
Ingredients:
For the satay:
– 1 pound chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1/2 teaspoon ground cumin
– 1/4 teaspoon coriander powder
– Salt and pepper to taste
For the peanut sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
– 1/4 teaspoon salt
– 2 cloves garlic, minced
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together coconut milk, soy sauce, lime juice, garlic, cumin, coriander powder, salt, and pepper. Add the chicken pieces and marinate for at least 30 minutes.
3. Grill the satay for 5-7 minutes per side, or until cooked through.
4. Meanwhile, prepare the peanut sauce by whisking all ingredients in a bowl until smooth.
5. Serve the grilled satay with the creamy peanut sauce for dipping.
Cooking Time: 15-20 minutes
Roti Prata with Curry Dip
This classic Singaporean street food is a perfect combination of crispy and chewy roti prata served with a flavorful curry dip. Enjoy the aroma and taste of this delightful snack!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Curry dip ingredients:
+ 1 onion, diced
+ 2 cloves garlic, minced
+ 1 can coconut milk
+ 1 tablespoon curry powder
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead for 5 minutes until smooth and elastic.
4. Divide into 6-8 equal portions.
5. Roll each portion into a thin circle.
6. Heat a non-stick pan over medium heat. Cook for 1 minute on each side or until golden brown.
Curry Dip:
1. In a saucepan, sauté onion and garlic until softened.
2. Add coconut milk, curry powder, salt, and pepper. Stir well.
3. Simmer for 5 minutes or until the dip thickens slightly.
Cooking Time: Roti prata (6-8 pieces): 4-5 minutes. Curry Dip: 10 minutes.
Fish Head Curry
A flavorful and aromatic curry that’s perfect for a hearty meal. This recipe showcases the tender flesh of fish heads cooked in a rich and spicy sauce, served with steamed rice or roti.
Ingredients:
– 4-6 fish heads (any white fish works well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or fish stock
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown (3-4 minutes).
3. Add garlic, ginger, cumin, curry powder, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
4. Add fish heads and cook for 5 minutes on each side or until they’re cooked through.
5. Add water or fish stock and coconut milk. Simmer for 10-15 minutes or until the sauce thickens.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve hot over steamed rice or roti.
Cooking Time: 25-30 minutes
Kaya Toast with Soft-Boiled Eggs
A classic Singaporean breakfast combination that’s easy to make and delightful to eat.
Ingredients:
– 4 slices of bread (preferably white or whole wheat)
– 1/2 cup kaya (coconut jam) spread
– 4 soft-boiled eggs
– Salt and pepper, to taste
– Optional: toasted coconut flakes for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of kaya on each slice of toast.
3. Soft boil the eggs by placing them in a pot of simmering water for 6-7 minutes. Remove with a slotted spoon and rinse with cold water to stop cooking.
4. Peel the eggs and place one on top of each piece of toasted bread.
5. Season with salt and pepper, if desired.
6. Garnish with toasted coconut flakes, if you like.
Cooking Time: 10-12 minutes
Enjoy your delicious Kaya Toast with Soft-Boiled Eggs!
Black Pepper Crab
A flavorful and aromatic crab dish that combines the sweetness of crab with the spiciness of black pepper.
Ingredients:
– 1 lb jumbo lump crab meat
– 2 tbsp unsalted butter
– 1/4 cup freshly cracked black peppercorns
– 2 cloves garlic, minced
– 1/2 tsp paprika
– Salt to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
3. Add crab meat, paprika, salt, and black peppercorns to the skillet. Cook for 2-3 minutes or until heated through.
4. Transfer the mixture to a baking dish and bake for 8-10 minutes or until warmed through and slightly caramelized.
Cooking Time: 12-15 minutes
Popiah (Fresh Spring Rolls)
Popiah, also known as Vietnamese spring rolls, are a delicious and refreshing snack or light meal that can be enjoyed at any time. This recipe provides a simple guide to making these tasty and crunchy rolls.
Ingredients:
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1/2 cup shredded carrots
– 1/2 cup shredded cabbage
– 1/4 cup chopped cilantro
– 1/4 cup cooked and shredded chicken or tofu
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Fill a large bowl with warm water.
2. Soak one rice paper wrapper for about 10-15 seconds, until it becomes soft and pliable.
3. Place the wrapper on a clean surface and arrange your filling ingredients in the center of the wrapper, leaving a small border around the edges.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Serve immediately or store in an airtight container for up to 2 hours.
Cooking Time: None needed! These spring rolls are best served fresh.
Oyster Omelette
Discover the savory delight of oyster omelettes, a popular street food from Taiwan and Southeast Asia. This recipe combines succulent oysters with eggs, onions, and spices for a flavorful treat.
Ingredients:
– 2 large eggs
– 1/4 cup water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12-15 oysters, shucked and rinsed (fresh or canned)
– Chopped scallions and soy sauce for serving (optional)
Instructions:
1. In a bowl, whisk eggs with water until smooth.
2. Heat oil in a large non-stick skillet over medium heat.
3. Add chopped onion and cook until translucent, about 2 minutes.
4. Pour in egg mixture and cook until edges start to set, about 1 minute.
5. Arrange oysters on one half of the omelette.
6. Fold the other half over the oysters and cook for another minute.
7. Slide onto a plate and serve hot with chopped scallions and soy sauce (if desired).
Cooking Time: About 8-10 minutes.
Beef Rendang
Rendang, a popular dish from Malaysia and Indonesia, is a flavorful beef curry made with coconut milk and spices. This recipe for Beef Rendang is a classic version that’s easy to make and packed with flavor.
Ingredients:
– 500g beef brisket or chuck, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 teaspoons coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups coconut milk
– 2 tablespoons tamarind paste
– 2 kaffir lime leaves, torn
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened.
2. Add garlic, ginger, coriander powder, cumin powder, turmeric powder, salt, and pepper. Cook for 1 minute.
3. Add beef and cook until browned. Drain excess oil.
4. Pour in coconut milk and tamarind paste. Stir well.
5. Simmer for 1-2 hours or until the meat is tender. Garnish with torn kaffir lime leaves.
Cooking Time: 1-2 hours
Carrot Cake (Chai Tow Kway)
Experience the sweet and savory flavors of Singapore with this classic recipe for Carrot Cake, a popular street food in the city-state. This moist and flavorful cake is made with grated carrots, onions, and preserved radish, giving it a unique taste that’s both comforting and delicious.
Ingredients:
– 2 large carrots, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1/4 cup preserved radish (daikon), finely chopped
– 2 eggs, beaten
– Salt to taste
– Cooking oil or butter for greasing
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine grated carrots, flour, cornstarch, sugar, and salt. Mix well.
3. Add vegetable oil, garlic, onion, and preserved radish. Mix until just combined.
4. Beat in eggs until smooth.
5. Pour mixture into prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool before slicing and serving.
Cooking Time: 35-40 minutes
Prawn Noodles (Hae Mee)
A popular Singaporean street food dish, Prawn Noodles is a flavorful and comforting meal that’s easy to make. This recipe serves 2-3 people.
Ingredients:
– 200g prawns, peeled and deveined
– 300g thin egg noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups chicken stock
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions and fried shallots for garnish
Instructions:
1. Cook noodles according to package instructions and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until onion is translucent.
4. Add prawns; cook until they turn pink, about 2-3 minutes.
5. Pour in chicken stock, soy sauce, and oyster sauce (if using). Bring to a boil, then reduce heat and simmer for 5 minutes.
6. Add cooked noodles to the wok; stir-fry until combined with the prawn mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions and fried shallots. Serve hot.
Cooking Time: 15-20 minutes
Curry Puff
A delicious Southeast Asian-inspired snack that combines crispy pastry with savory curry filling.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, heat the oil over medium heat. Add onion, garlic, and ginger; cook until softened.
3. Stir in curry powder, salt, and pepper; cook for 1 minute.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the curry filling onto one half of the pastry, leaving a 1/2-inch border around edges.
6. Fold the other half of the pastry over the filling; press edges to seal.
7. Brush with water and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Bak Chor Mee (Minced Pork Noodles)
Bak Chor Mee is a popular Singaporean dish that combines the flavors of minced pork, noodles, and savory sauces. This recipe serves 4-6 people.
Ingredients:
– 200g minced pork
– 2 cups water
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 1/2 cup noodles of your choice (e.g., egg noodles or rice noodles)
– Chopped scallions and bean sprouts for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large pan, combine minced pork, soy sauce, oyster sauce (if using), and sesame oil. Cook over medium heat until the pork is browned and cooked through.
3. Add 2 cups of water to the pan and bring to a simmer.
4. Add the cooked noodles to the pan and stir to combine.
5. Serve hot, garnished with chopped scallions and bean sprouts.
Cooking Time: 20-25 minutes
Ice Kacang (Shaved Ice Dessert)
Beat the heat with this refreshing Malaysian dessert, perfect for hot summer days. Ice Kacang is a sweet treat that’s easy to make and customize to your taste.
Ingredients:
– 2 cups shaved ice
– 1 cup evaporated milk
– 1/4 cup red bean paste (or other flavor of your choice)
– 1/4 cup corn syrup
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/2 cup chopped peanuts or other toppings (optional)
Instructions:
1. In a large bowl, combine shaved ice and evaporated milk.
2. Stir in red bean paste until well combined.
3. Add corn syrup, sugar, and salt; mix until smooth.
4. Taste and adjust sweetness as needed.
5. Transfer the mixture to individual serving cups or bowls.
6. Top with chopped peanuts or other toppings of your choice (if using).
7. Serve immediately and enjoy!
Cooking Time: None! This dessert is ready in just a few minutes.
Summary
Get ready to spice up your culinary journey with these 18 authentic Singapore recipes! From seafood delicacies like Singapore Chilli Crab and Black Pepper Crab, to comforting dishes like Hainanese Chicken Rice and Bak Kut Teh, there’s something for every palate. Indulge in popular street food favorites like Char Kway Teow and Satay with Peanut Sauce, or try unique desserts like Ice Kacang (Shaved Ice Dessert). This comprehensive list covers a range of flavors and cuisines, guaranteed to transport you straight to the heart of Singaporean cuisine.
Leave a Reply