Recipes
Singapore dishes, and the cut each one actually needs.
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Peppery Teochew Bak Kut Teh with Spareribs
Teochew bak kut teh is blanched meaty spareribs simmered gently with whole garlic and crushed white pepper for about an hour, giving…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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,…
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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,…