RECIPES - Malaysian & Singaporean

Discover the rich taste of traditional Malaysian and Singaporean cuisine. Malaysian cuisine is as diverse as it is delicious. Its rich platter encompases a wide variety of vegetables, fruits, meats, herbs, spices and other ingredients that are filled with flavour. Similarly, Singaporean cuisine is a plater full of authentic Asian food.
Kaya Toast with Half-Boiled Eggs

Kaya Toast with Half-Boiled Eggs

A crispy warm kaya toast with a slab of chilled butter that melts in your mouth, accompanied by a cup of steaming hot coffee. It’s no wonder this recipe is a favourite amongst Malaysians and Singaporeans; a staple for breakfast, tea and snacks between meals.

Kaya

Kaya

Kaya literally means ‘rich’ in the Malay language, and that is precisely what this delicious Malaysian and Singaporean staple is; a thick and luxurious blend of coconut cream, eggs, and brown sugar infused with the sweet aroma of pandan leaves.

Singapore Chilli Crab

Singapore Chilli Crab

Roll up your sleeves for the king of all crab dishes - the Singapore Chilli Crab! Famously known as Singapore’s unofficial national dish, these crabs are served in a huge puddle of sweet, spicy, tangy sauce and definitely not the first date kind of dish! Recreate this scrumptious dish and dig in at the comfort of your own home.

Ikan Bakar

Ikan Bakar

Follow the smoke trail in the streets of Singapore, Malaysia and Indonesia, and you’ll be sure to find something delicious on the grill! One of the most popular dishes is the ikan bakar - little parcels loaded with sambal and fish, wrapped in banana leaves and grilled to a wonderful smoky flavour. Try this recipe to replicate this delicious Malay classic at home!

Popiah

Popiah

Call it a wrap, call it a spring roll. The popiah is neither, or both! A simple wrapped up spring roll, the popiah is a popular dish amongst the locals in Singapore and Malaysia. Usually made up of stir-fried vegetables such as the jicama, carrots and bean sprouts topped with the occasional sliced egg omelette or prawns – all wrapped in a thin popiah skin made from wheat flour.

Chai Tow Kway

Chai Tow Kway

Chai Tow Kway is a traditional Teochew cuisine that has gained much popularity in South East Asia. Not to be mistaken as the sweet carrot cake eaten as a dessert, Chai Tow Kway is also known as ‘fried carrot cake’ as the word for the main ingredient, daikon also refers to ‘carrot’. This much loved recipe is a popular street side dish available in night markets and yum cha places.

Pork and Prawn Wonton

Pork and Prawn Wonton

These pork and prawn wontons are little pockets of pork and shrimp, bursting with delicious briny, juicy, sweetness! A popular Chinese dish, wontons have different names and cooking methods in different provinces of China. Have wontons on their own, or as a side with noodles.

Singapore Noodles

Singapore Noodles

Although it is unlikely that this dish originated from Singapore, Singapore Noodles has gained so much popularity over the years and has become a stir-fry classic. Try this simple recipe and cook up this medley of curry-flavoured rice noodles with shrimps, chicken or pork and vegetables!

Fish Fillet Rice Vermicelli

Fish Fillet Rice Vermicelli

Crispy chunks of fried fish fillets and thick vermicelli in a milky broth doused with alcohol. It’s no wonder why it’s a Singaporean favourite! Traditionally known as Yu Tau Mai (Fish Head Noodles), this recipe is a friendlier version that uses fish fillets, and not fish head. There are also many takes to the dish for example, milk can be omitted for the lactose intolerant, and if you’d prefer it, fish fillets can be substituted with fish paste.

Dry Wonton Noodles

Dry Wonton Noodles

The key to delicious wonton noodles is the springy egg noodle tossed in dark caramel sauce and savoury wontons in soup. This version of wonton noodles is typically found in the Kuala Lumpur region and Penang, while other parts of Malaysia have a slightly different take on the dish.

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