Char Hor Fun is an absolutely delicious and comforting dish that personifies the essence of ‘Wok Lei’.
What is Wok Lei? ‘Wok Lei translated means ‘wok heat’ or ‘breath of the wok’. It is the intensely gratifying aroma as well as taste, that can only be imparted by a fiery hot wok and some good tossing skills. This is the signature essence of most of your favorite Chinese dishes, that you feel you just can’t replicate at home! While extreme heat is essential, it’s about more than heating your wok till it’s burning hot. It takes practice, but it is not impossible to achieve this irresistible smoky flavor at home.
Hainanese Chicken Rice – This Traditional Chinese preparation of Chicken with Rice is considered one of the national dishes of Singapore.
Here, the chicken and the rice share the spotlight. The chicken is prepared in accordance with traditional Hainanese methods, by poaching the entire chicken at sub-boiling temperatures. Ginger, garlic, spring onion and in some cases, pandan leaves are used to flavor the chicken and rice. The resulting rice is oily, flavorful, fragrant and sometimes known as “oily rice”.
In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to high-end restaurants. it is also one of the few local dishes served onboard Singapore Airlines.
The dish is served with a few common accompaniments. The chilli-ginger sauce, dark soya sauce, light soy sauce with a dash of sesame oil, fresh cucumber slices, braised dark soy hard boiled egg and sautéed baby bok choy.
The choice of white (steamed) or roasted chicken is commonly available at almost all eateries. The variants are honey roasted chicken and crispy chicken with lemon sauce.
Here, we take a look at the original white poached chicken, the chicken is silky smooth and oh so tender. Quite unique. If you love Asian food, you must try this one. Scroll down for video.
Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty. I feel lucky to call this place home. A foodie’s dream land, really.
Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani.. It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together. The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).
Asian Black Pepper Beef with Curry Leaves
This Asian Black Pepper Beef with Curry leaves has a lovely aromatic sauce that can be poured over rice or noodles. The combination of butter, curry leaves, onion and bell peppers flavors the tender beef in such subtle but effective tones. At our place we love this over rice or crispy noodles with a fried and oozy egg on top!
Mamak Style Crispy Fried Chicken
If you are a lover of fried chicken, then this you gotta try! With just a few simple ingredients, Mamak Style Fried Chicken is so juicy on the inside and the crust is down right addictive! What’s different about this Fried Chicken is that the coating is made of Rice flour and offers a totally new and welcoming change to the regular fried chooks. ‘Mamak’ is the term used in Malaysia and Singapore for the Local Indian Muslims. Derived from the word ‘Maama’, meaning ‘Uncle’ in many Indian dialects, it is affectionately used by all the locals. Mamak stalls are famous for their Roti Canai, Nasi Lemak, Murtabak, Mee Goreng, Nasi Kandar, Nasi Goring, Rojak, Thosai, Nasi Biriyani, Mie Goreng and Teh Tarik. This recipe is a special version of the Red Fried Chicken that is often served. It is color free, crunchier and yumee.. hope you enjoy it!
Katira Drink – Perfect for Ramadan! This Refreshing, Rehydrating and Cooling Drink is a Hunger Buster too! Known simply as Katira Drink here in Singapore, it is loaded with some cooling ingredients. This drink is popularly served during the Month of Ramadan, when it is time to break the fast for the day.. Simply put, it is a Rose flavored milk with the added cooling benefits of Gum Tragacanth, Basil Seeds and Malva Nut. In Singapore evaporated milk and rose water is used along with rock sugar to flavor the milk… but this is an acquired taste. My family prefers a good rose syrup and very light milk.. that is a combination of cold skimmed milk and iced water. Check out the video to have a look at the ingredients used.
Char Kway Teow | Flat Rice Noodles with Prawns
Char Kway Teow is a extremely easy to make street food, that is common in Malaysia, Singapore and Indonesia. I have really liked the versions I have had in Indonesia and Malaysia. This version is a quickie Penang style Char Kway Teow with Prawns.
It is a stir fried noodle dish, using wide, flat and fresh Rice Noodles. I simply love it. The cooking is done in 2 minutes! Traditionally it was sold buy Farmers and Fisherman in the night markets as a way for them to supplement their income. This version contains only prawns, but other meats are used commonly.
Tasty Vegetable Samosa – Potato and Peas Filling
This is a very simple but tasty Vegetable Samosa Recipe. The ‘no nonsense’ potato and green peas filling is lightly flavored with curry spices. So yummy, hot and crispy and just lightly spiced. Even chicken and meat lovers, will help themselves again to these vegetable samosas happily. They are made using readymader samosa wrappers that can be found in the freezer section of your supermarket. If you can not find samosa wrappers, buy the smaller sized spring roll wrappers. I will add a post on home made samosa pastry some time too.
These samosas are very popular in Singapore and Malaysia during Ramadan as well.The key to a good samosa, using these thin wrappers / shells is not to overstuff them, while making sure they are evenly filled.
Singapore Fish Head Curry
Singapore Fish Head Curry is one of the most popular – Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. Although the exact origin of the dish is a matter of much debate, it was first created during the 70’s as a method to use those fish heads that often get thrown in the bin.
The curry spice and flavor, is derived from a South Indian Style curry, with some Singapore touches added to it. Fish head curry in South India however, does not have the additional vegetables( usually eggplant and ladies fingers) in it. It is also heavier.
The Singapore Fish head curry, uses Large Fish Heads with white flaky flesh. Angoli (Gold Band Snapper) is a popular choice for the fish head curry, but I have made it with others including White Snapper too. (I just look for a white fleshed fish head that does not look fierce 🙂 . Some of them look so scary! )
For something that often gets thrown in the Bin, this Fish Head Curry is quite expensive in restaurants in Singapore. It can feed 4-6 people. This recipe uses a medium sized fish head (around 500 gms) for a family of four. It’s very tasty and must be served simmering!
You are here: Home > Fish&Seafood > Singapore Fish Head Curry
Recipe Name: Singapore Fish Head Curry
Recipe Type: Fish / Curry / Main
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 20
Cook time: 30 min
Total time: 50
Yield: 4 servings
Murtabak Recipe with Chicken
Murtabak is a pan fried folded flat bread that can be plain or stuffed with Mutton, Chicken or Egg. It is said to have originated in Yemen, influenced by the large Indian Expatriate Community there. It is very common is Saudi Arabia too.
It is said to have been originally named “Muttabar” by the Chefs from Kerala, India – ‘Mutta’ meaning “Egg” and ‘bar’ short for “Barotta”which is a derivative of the Hindi word ‘Paratta’ (Flatbread). The name is thought to have mutated to “Muttabag” which means “Folded” in Arabic. Eventually the common name in Arab Countries became “Muttabak”, and in Asian Countries like Malaysia and Singapore, it is called “Murtabak”. In these countries it is mainly made by Indian Muslim Hawkers.
Here is a great Murtabak Recipe with Chicken to make at home. Scroll down for video on how the murtabak is assembled and fried.
You are here: Home > Bread and Breakfast > Murtabak Recipe with Chicken
Recipe Name: Murtabak Recipe with Chicken
Recipe Type: Bread & Breakfast
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 30
Resting Time : 2- 8 hours
Yield: 4 Murtabak