Singaporean home cooking
This is one of my favorite weekday dinners – a super easy Thai-influenced ground pork stir fry I can whip when I’m zombie-tired.
You can substitute ground pork for ground turkey, chicken and beef and the results will be the same – a spicy savory meal that cooks up in less than 15 minutes.
To me, there is no greater mystery in life than this: why hasn’t the world discovered kaya?
Why aren’t more people eating this amazing coconut jam on their toast? Why hasn’t Ben & Jerry’s turned it into an ice cream flavour?
Why??
I love samosas but making them from scratch takes way too much time. So I cheat and make samosas with spring roll wrappers! These samosas are super crunchy and come together fast!
Note about spring roll wrappers: You can find frozen spring roll wrappers at most Asian supermarkets. I always keep a pack in my freezer because they are also great for desserts!
These banana spring rolls are one of my most requested desserts because they come out so fantastically crunchy and sweet. If you do make these, be sure to make extra because they disappear fast!
To make these crispy spring rolls, you only need 3 ingredients: bananas, spring roll wrappers and oil.
Ever wonder how cooks in the past managed to feed their large families tasty wholesome meals every day?
How did they do it in rustic kitchens without running water?
Want to learn their secrets?
Read on to find out how rustic cooks did it!
A few days ago, I was craving mee goreng, a sweet-spicy noodle dish popular in Indonesia, Malaysia and Singapore. It’s a common dish in these parts and really easy to whip up at home.
Unfortunately, I didn’t have the requisite yellow noodles (aka Hokkien noodles) on hand. So I decided to use spaghetti noodles and I must say, the results were astounding! Even Uncle Belacan, who initially sniffed at the spaghetti goreng, thought it was delish!
I am not a big meat-eater, but I don’t think I can ever say no to a dish of crispy pork belly.
Seriously. Just look at it.
You can almost smell the bacony sizzle and taste the crunchy pork.
I make this a lot for people and I haven’t met one who didn’t oohed and ahhed over this.
Are you looking for a hot sauce that’s not too spicy? One that’ll enhance your food instead of obliterating your tastebuds? If so, then you’ve come to the right place!
Unlike vinegary hot sauces (like Sriracha, Tabasco and its ilk), this sambal belacan recipe is sweet, salty, smoky and sooo sooo good.
It’s also THE most popular recipe on our site!
Welcome to the Kampong Kitchen! In this post, we’ll explore the Kampong Kitchen, birthplace of Singapore cuisine, and what kampong cooks used to create tasty meals for their families!
To learn more about Singapore cuisine history, please be sure to check out our previous post about Singapore food history and its origins.
Welcome to my kampong! You are here because you are probably interested in learning more about Singapore history and its food…and that’s wonderful!
Now let’s begin a quick tour of Singapore cuisine history!
To understand Singapore and its fascinating food history, we’ll have to travel back to when Singapore was an island of mostly rustic villages known as kampongs.
Continue reading “Singapore Cuisine History — What is a Kampong?”