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.

Singapore's Economical Bee Hoon

Bee Hoon is a rice noodle and when prepared this way, is typically a breakfast meal eaten in Singapore. It is in essence a tasty rice noodle base served with a large variety of fried food such as eggs, spam, sausages...

The Famous Hainanese Chicken Rice - tender & juicy

If Singapore has a dish, this is it. Hainanese chicken rice...which apparently isn't from Hainan at all, but instead came from the Hainanese people who migrated to Singapore.

This dish is simple in that not many ingredients are used, but this puts the emphasis on cooking those few ingredients to perfection.

Remember that the chicken is the star here and it's essential that the chicken be flavourful and cooked just right. Overcooked chicken will be dry and horrible. 

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.

BBQ Sweet Dried Meat (Bak Kwa)

Bak Kwa is a sweet pork based snack very much like a jerky. It is commonly eaten in South East Asia from Singapore up to Hong Kong. Here in Sydney, I've seen it sold on a couple of occasions but as per the usual problem of Asian food here, they aren't very good. I've also tasted a few home made versions but likewise, none were any good.

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.

Durian Puffs

These puffs can be stuffed with any manner of fillings. All that needs to be done is to make the profiteroles from choux pastry, cut each profiterole in half, and stuff it full!

How to Make Roti Prata Like in Singapore

I am told that Roti Prata has its origins as a south Indian bread. The food however has since evolved and been adapted into Singaporean as well as Malaysian cuisine. Whatever its background, this is one of the most popular and distinctive breads in Southeast Asia and it is without doubt one of my favourites from home.