Singapore's BBQ Sambal Chilli Stingray (skate)

Stingray is a very popular eating fish in Southeast Asia. However in Australia, it is known as Skate and does not seem to be eaten very often. This makes it a cheap fish to buy, and can be found at $3/kg from most seafood shops.

Perhaps its popularity in Asia is due to the way the dish is cooked. Roasted on banana leaf over a smoky BBQ, smothered with Sambal Chilli and served with thinly sliced shallots and wedges of lime. It really can't get any better.

Cooking Easy and Fast Singaporean Sambal Kang Kong (Morning Glory)

With pre-made sambal belachan, this is the simplest dish to cook. Heat some oil up in a pan. Try to get the amount of oil just so that the vegetables get a nice sheen to them, but not too much else it becomes too oily.

How to Make Peranakan Sambal Belachan Chilli

Out of all the recipes I have in my head and of all the food I have cooked, this is my most treasured and essential ingredient. I have watched my Aunt make this chilli sauce since I was tiny and now I always keep a supply ready in my fridge.

It is the singularly most versatile ingredient you could use in Singapore / Malaysian cooking and defines the taste of these cuisines. It is used in laksa, numerous curries, fried with meats, sotong (squid), kang kong (morning glory) or eggplant, and even eaten as an accompaniment with rice.

I can always count on it to add flavour and oomph to any dish to elevate it from delicious to amazing! You get the idea about how great I think this is, so if you could cook only one out of all the dishes on this site, choose this one.

South East Asian Duck Curry

This duck curry recipe is all about the spices. As it is a South East Asian dish, it mixes both Indian and Malaysian/Singaporean ingredients to achieve its particular taste. I only buy my duck from the Luv-a-Duck brand as they have the most succulent and tasty ducks!

Cockle Shells (blood cockle)

Let me start of by saying I absolutely love love love these little shellfish. It's almost a fetish for me, made much more severe due to the fact that I am not able to get these shellfish in Sydney (until today). I only get to eat them when I go back to Singapore, but when I do I can go quite mad with greed. I've been known to buy 4kg to share between four friends in one sitting...we unfortunately were only able to eat half of that amount.