Singapore: Beef Noodles

Singapore | August 10, 2015 | By

Beef noodles are one of the most popular street foods in Singapore. There is not really a single recipe for Singapore Beef Noodle and they can be influenced by any of the surrounding countries cuisines. They can be soupy, dry or somewhere in between. Our recipe has a distinctly Chinese influence to it, with a good amount of five spice and a dark soy sauce and rice vinegar broth. 

 

Click through for the recipe.

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Singapore: Cucumber Acar

Singapore | August 7, 2015 | By

Here’s a cool way to make a quick condiment that adds some freshness, crunch and a sour vinegary note to your meal. Acar is popular all over the region and this recipe is a quick way to make it.

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Singapore: Kaya Toast

Singapore | August 6, 2015 | By

We love exploring global breakfast at Food Explorer, and here’s something new! Kaya is a sweet, custardy jam made from coconut milk, eggs, sugar and flavored with pandan leaf. Pandan leaf is a little hard to find but it’s necessary for kaya. It adds a subtle flavor that, to us, is slightly nutty. Traditionally, Kaya is spread on toasted white bread along with a slab of cold butter. A soft boiled or over easy egg with a dash of dark say sauce accompanies it. Definitely worth a try if you can find pandan leaves in your area.

Here’s a recipe for Kaya Toast

Singapore: Hainanese Chicken Rice

Singapore | August 3, 2015 | By

Here’s a recipe that’s deceptive in that it looks simple, almost bland, but it’s texture and flavor are tough to get right. That’s why cooks in Singapore are often judged by their Hainanese Chicken Rice. We don’t have much to compare ours against but it was really good, and ideal for a hot summer evening because it’s served cold over a bed of crunchy cucumbers. There are as many variations as there are cooks, but the basics are the same: Poached chicken and aromatics create a broth that is used to cook the rice and add to the sauces. Give it a try and let us know how it turns out.

Here’s the recipe we followed.