World Flavors Cookbook

Singapore Recipes

Singaporean cuisine is a vibrant tapestry of Malay, Chinese, Indian, and Eurasian influences. It is famous for its hawker center culture, where world-class street food is accessible to all classes of society.

Recipes from Singapore

• Chilli Crab

  Singapore's unofficial national dish; sweet, savory, and spicy mud crab stir-fried in a rich tomato and chili base.

• Hainanese Chicken Rice

  Fragrant poached chicken served with seasoned rice, chili sauce, and ginger paste.

• Laksa (Curry Laksa)

  A rich, spicy coconut milk-based noodle soup with prawns, fishcakes, and tofu puffs.

• Roti Prata

  A crispy, flaky Indian-influenced flatbread served with a side of curry or dhal.

• Kaya Toast Sandwich

  Toasted white bread filled with kaya (coconut-egg jam) and thick cold butter slices.

• Char Kway Teow

  Stir-fried flat rice noodles with cockles, Chinese sausage, eggs, and bean sprouts in a dark soy sauce.

• Bak Kut Teh (Pork Rib Soup)

  A peppery pork rib broth simmered with garlic and various spices, a classic Singaporean soul food.

• Chai Tow Kway (Fried Carrot Cake)

  Savory stir-fried radish cake cubes with eggs, preserved radish (chai poh), and garlic.

• Satay

  Grilled meat skewers marinated in lemongrass and turmeric, served with a rich peanut dipping sauce.

• Hokkien Prawn Mee

  A succulent stir-fry of egg noodles and rice vermicelli in a rich prawn and pork bone stock.

• Oyster Omelette (Orh Luak)

  A starchy, crispy, and gooey omelette filled with fresh succulent oysters and cilantro.

• Popiah

  Fresh spring rolls filled with braised turnip, shrimp, tofu, and various crunchy garnishes.

• Rojak

  A traditional fruit and vegetable salad tossed in a thick, sweet, and pungent prawn paste dressing.

• Ice Kachang

  A colorful dessert of shaved ice over a bed of red beans, jelly, and corn, drizzled with sweet syrups.

• Fish Head Curry

  A massive red snapper head simmered in a spicy, tangy South Indian-style curry with lady's fingers and eggplant.

• Murtabak

  A thick, pan-fried stuffed prata filled with spiced minced meat, onions, and egg.

• Nasi Lemak

  Fragrant rice cooked in coconut milk and pandan leaves, served with sambal, fried anchovies, peanuts, and a fried egg.

• Bak Chor Mee (Minced Meat Noodles)

  Flat egg noodles (mee pok) tossed in a vinegary chili sauce with minced pork, pork slices, liver, and mushrooms.

• Mee Rebus

  Yellow noodles served in a thick, spicy-sweet gravy made from potatoes, curry powder, and salted soybeans.

• Mee Siam

  Thin rice vermicelli in a sweet, tart, and spicy gravy made from tamarind, shrimp, and fermented beans.

• Curry Puff

  A small, deep-fried pastry filled with spicy chicken curry and potatoes.

• Wanton Mee

  Egg noodles served dry with char siew (barbecue pork), boiled or fried dumplings, and a spicy-sweet sauce.

• Roasted Duck Rice

  Succulent roasted duck served over rice seasoned with duck drippings and dark soy sauce.

• Sambal Stingray

  Stingray wings slathered in spicy sambal belacan and grilled on a banana leaf.

• Lor Mee

  Flat yellow noodles in a thick, starchy braised gravy topped with fried fish, pork belly, and eggs.

• Mee Goreng Mamak

  Spicy stir-fried yellow noodles with potatoes, tofu, and a unique tomato-chili sauce.

• Chwee Kueh

  Steamed rice cakes topped with a savory and salty preserved radish (chai poh) mixture.

• Tutu Kueh

  Small steamed rice flour cakes filled with sweet coconut or ground peanuts.

• Pandan Chiffon Cake

  A light, airy, and fragrant sponge cake flavored with fresh pandan juice and coconut milk.

• Bubur Cha Cha

  A colorful Peranakan dessert soup with sweet potatoes, taro, and chewy tapioca pearls in a sweet coconut milk.

• Nasi Goreng (Indonesian Fried Rice)

  Indonesia's national dish — smoky, sweet, and savory fried rice seasoned with kecap manis (sweet soy sauce), shrimp paste, and chili, topped with a fried egg, crispy shallots, and prawn crackers.

• Hainanese Chicken Rice

  Singapore's national dish — silky poached chicken served over fragrant rice cooked in chicken fat and broth, accompanied by a trio of chili sauce, ginger paste, and dark soy sauce.