Recipes
Singapore dishes, and the cut each one actually needs.
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Kway Chap-Style Braised Pork Organs at Home
Clean pork organs with a salt and flour scrub and a ginger blanch, then braise intestines, stomach and belly in one dark soy and five spice pot.
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One-Pan Sesame Oil Chicken with Boneless Thigh
Toast ginger slowly in sesame oil, brown boneless thighs, then simmer in soy, wine and a splash of water. Claypot flavour, one pan, about 30 minutes.
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Tau Yu Bak: Melt-in-the-Mouth Braised Soy Sauce Pork Belly
Tau yu bak is pork belly browned then simmered gently in dark and light soy with garlic and five spice for about 90 minutes, until silky.
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Hainanese Chicken Rice with a Whole Frozen Chicken
Thaw the bird in the chiller overnight, poach it at a bare simmer, shock it in ice water, then cook the rice in the poaching stock.
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Zi Char-Style Black Pepper Beef with Tenderloin
Cube beef tenderloin, sear it fast in a smoking wok, then toss it through a butter and crushed black pepper sauce for the zi char stall taste.
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Beef Ribeye Shabu-Shabu at Home: A Singapore Hotpot Guide
Thin-sliced ribeye is the cut most Singapore steamboat pots are built around, here is how to slice it, thaw it safely, and cook it right.
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Singapore-Style Lala Clam in White Wine and Garlic
Lala clam in white wine and garlic is a Singapore zi-char favourite you can cook at home in under 20 minutes, and this guide shows you how to pick, clean, and cook it so every shell opens.
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Char Siu at Home: The Right Pork Cut and How to Get the Glaze Right
Pork collar is the traditional cut for char siu because its fat runs through the meat instead of sitting in one slab, here’s how to pick it, marinate it, and glaze it right.
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Sup Kambing at Home: A Singapore Mutton Soup Recipe
A step-by-step sup kambing recipe covering the right mutton cut, the whole spices, and the simmer time that turns out a rich, peppery Singapore-style broth.