Recipes
Singapore dishes, and the cut each one actually needs.
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Mutton Briyani with Frozen Shoulder
Marinate frozen mutton shoulder in yoghurt overnight, braise it into a thick masala, parboil basmati to 70 percent, then layer…
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Beef Rendang That Falls Apart: Why Shank Is the Cut
Use beef shank. Its connective tissue melts into gelatine over a three to four hour braise, so the meat falls…
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Rich Mutton Curry Without the Gamey Taste
Trim the fat, marinate frozen mutton in yoghurt, turmeric, ginger and garlic for four hours, then simmer low until tender…
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Salted Egg Prawns with the Sauce That Clings
Steam and mash salted yolks, foam them in butter with curry leaves on a low fire, and toss crisp-fried shell-on…
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Lemongrass Grilled Chicken Drumsticks for Your Next BBQ
Blend lemongrass, turmeric, garlic and fish sauce into a paste, give the drumsticks four hours, then finish on the grill,…
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Hawker-Style Pork Chop with Onion Gravy
Pound the chop thin, coat it in crushed cream crackers, shallow fry, then pour over a brown onion gravy, exactly…
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Sambal Sotong That Never Turns Rubbery
Cook squid fast or slow, never in between: blanch the sotong forty seconds, cook the sambal until the oil splits,…
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Har Cheong Gai: Crispy Prawn Paste Chicken at Home
Marinate mid joints in fermented prawn sauce overnight, mix in egg and starch, then fry twice: once to cook through,…
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Black Vinegar Pork Trotters Anyone Can Cook
Fry old ginger in sesame oil, add sweet black vinegar and blanched pork hock, then braise about two hours until…
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Hawker-Style Sliced Fish Soup with Batang
Fry batang bones hard and add boiling water for the milky broth, slip the thawed slices in at the end,…