Singapore: Recipes and Cuisine
Singaporean Recipes
Char Kway Teow
(Malaysian Singaporean stir-fried rice noodles with shrimp)
Char kway teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer's meal. Over time its popularity has spread. Char kway teow was originally stir-fried in lard and it got a reputation as unhealthy. But using vegetable oil makes a much healthier dish with much of the flavor. Other spellings: chow kueh teow, char koay teow, char kuay teow.
Rendang Daging
(Indonesian beef simmered in coconut milk)
Rendang is a "dry" meat curry that originated in the Padang cuisine of west-central Sumatra. It has become popular throughout the Indonesian archipelago, as well as in Malaysia and Singapore. Rendang is an intensely flavorful dish often served on special occasions. The ingredients used to season it vary widely from region to region. Pick and choose as you have available.
Satay Ayam
(Indonesian chicken skewers with peanut sauce)
Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle. Sometimes spelled sate, sateh or saté.
Tandoori Murgh
(Indian yogurt-marinated and broiled chicken)
Tandoori murgh is the famous chicken dish from the Punjab region of northern India. In the original version, whole chickens are marinated, skewered and quickly roasted in a fiery hot clay oven called a tandoor. The same oven is then used to make naan bread, which is served with the chicken. This recipe allows you to make a reasonable facsimile of the dish at home without the benefit of a tandoor.
