Love your local dishes? Try a mini quiz with us! Put on your chef’s hat and imagine flavourful ingredients like lemongrass, garlic, shallots, dried chillies, shallots, galangal, and turmeric all blended together in a food processor. What comes to mind? If you’re thinking about laksa paste, you’re spot on! At first glance, the dish can easily be confused with curry — but the taste is absolutely distinct from the famous dish originating from India. But let’s not get “curried” away! Laksa is known for its distinct seafood flavours: prawns, cockles, fish, you name it. This coconut-rich dish has many variations across the Southeast Asian region. And if you’re well-travelled, you’ll be quick to realise that there are so many types of Laksa across Singapore and Malaysia! There’s the tamarind-based Asam Laksa, Laksa Penang and the coconut-based versions like Curry Laksa, Laksam and Singapore Laksa. In today’s recipe shared by home chef Roland Lim from Spice N' Pans, we will focus on the ever-popular Singapore Laksa. This recipe uses the Kenwood Food Processor FDM302
Photo by CookidoIt’s Raya season! With all the talk about the glorious Hari Raya dishes that will be cooked for gatherings, one dish will never shy away from the spotlight. That’s right, it’s Ayam Masak Merah! The mere mention of this dish will send all avid Nasi Padang lovers into salivating mode. What’s not to love about this dish? It hits all the right notes with the fragrant tang of lemongrass and ginger, the fiery kick of the sweet sambal and flavourful turmeric infused chicken. In fact, Ayam Masak Merah has become synonymous with Hari Raya festivities and sighted in many local Nasi Padang or Nasi Campur stalls in Singapore and West Malaysia.While there are many variations to this traditional heritage recipe, this one’s sure to bring your taste buds dancing in ecstacy. What’s the secret to whipping up a great tasting Ayam Masak Merah? The key will be a longer cooking time for your sambal and being adventurous with your sugar options for sweetening of the dish. Just skip the white sugar and opt for a combination of gula melaka
The dish of egg noodles, char siew and pork-filled dumplings makes for a satisfying meal any time of the day. One of the locals’ favourite dish, it’s the balanced diet you need, it’s got carbs, protein and low in fat.
500gall-purpose flour, plus extra for rolling & dusting
Who can resist Ondeh Ondeh? This Southeast Asian sweet treat has everything we love about dessert in this region – coconut, gula melaka, and it’s oh-so-soft and chewy! Today, we’ve got the ultimate Ondeh Ondeh recipe for you. This recipe is contributed by passionate homecook Hedy over at Share Food. Unlike original recipes which uses food colouring and glutinous rice flour and tapioca flour, home cook Hedy uses purple sweet potato to achieve natural colouring and gives the ondeh ondeh’s skin a firmer structure that makes the wrapping of gula melaka much easier! Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. You can check out her Instagram account #Chefanista where she shares her heirloom recipes! Read the full story here. But in the meantime, let’s make Ondeh Ondeh! Can't get enough of Ondeh Ondeh?Try our hugely popular Ondeh Ondeh Cookies recipe!
A buttery and irresistibly sweet recipe from our friends at Sharefood.sg! Indulgent butterscotch and gula melaka match perfectly with the buttery cookie base, making these Ondeh Ondeh Cookies a favourite for anyone with a sweet tooth. A recipe from home cook Faeez, who shares her passion for baking on her website.
The go-to street food in Malaysia and Singapore, this treat is well-loved for its chewy and springy glutinous rice and fragrant sesame seeds or peanut coating. If you’ve never tasted it before, it’s similar to Japanese mochi.
Singaporeans and Malaysians have long tussled over where dishes like chilli crab, chicken rice and char kway teow originated. Even Malaysia’s former minister of tourism chimed in, claiming ownership of chilli crab, a dish believed to have come from Singapore.This friendly feud stems from the neighbouring countries’ similar food cultures and their long and storied history prior to Singapore’s independence.Despite this, there are some dishes that are no doubt, authentic Malaysian food. Some of these hail from Penang, a city in Northwest Malaysia considered the food capital of the nation, while others originate from the Malay kampungs, or villages, decades earlier.These iconic dishes paint Malaysia’s diverse food landscape; no visit to Malaysia is complete without trying them. In the spirit of Merdeka day, here are five dishes that Malaysians are proud to call their own.
Considered Malaysia’s national dish, nasi lemak is the country’s favourite breakfast food. Coconut rice served with fried anchovies, roasted nuts, a fried egg, fried fish, rendang or chicken, slices of cucumber and a generous serving of sambal, the unique combination of sweet, oily and spicy is unmistakable.Lemak, which means “fatty” in Malay, is derived from the rice which cooked in coconut milk and pandan leaves. It is popular breakfast food in Malaysia and in Singapore, but the high-fat levels from coconut milk and its fried side items make it any health authorities’ worst enemy.Historians believe it has existed as early as 1909, as mentioned by English colonialist Richard Olaf Winstedt in his writings. It is believed th
Boosted with a myriad of flavours (sweet, sour, spicy), the Nonya Dry Mee Siam is a popular and evergreen dish amongst the Peranakan community, and has become a staple at many gatherings in Singapore and Malaysia. Besides the obvious differences between the dry and wet mee siam, dry mee siam is much more portable, has more sourness because of tamarind or lemon juice, and is simply delectable. Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a mild spiciness to it, a dish that is suited for the young and old in the family. Lovingly contributed by home cook Anne Leong. These are her tips:
If you are cooking with regular sized vermicelli, you will require more chili paste than the instructions above. Use 7 tbsp instead of 5 tbsp to fry the vermicelli.
The fresh sambal paste can be kept in the chiller for a week! You may use it to cook assam prawns, curry and other stir-fry purposes.
Because you'll have to blend a batch of spices for this recipe, this step was made easy using the Kenwood Food Processor. No. of servings: 5
ABC Soup is undeniably the all-time-favorite to many families. The reason is simple, as its name suggest, it is as simple as A-B-C to cook and delicious to drink. We also found that ABC also refers to the nutrition content of this recipe, such that Vitamin A (from the Carrots), Vitamin B ( from the Potatoes) and Vitamin C (from the Tomatoes).