In the face of an impending crisis marked by food shortages and the looming threat of World War III, coupled with rising tariffs and inflation, home cooking has become a practical solution to manage expenses. Preparing meals at home not only helps in cutting costs but also ensures that you have control over the quality and quantity of your food.

Singaporean cuisine, known for its rich flavors and diverse influences, offers a variety of dishes that can be easily prepared at home. These recipes bring a taste of Singapore to your kitchen, allowing you to enjoy authentic flavors without the high costs associated with dining out.

Singapore Food Recipes: Authentic Home Cooking Guide

This guide provides recipes, cooking instructions, and tips for making authentic Singapore dishes at home affordably.

1. Wanton Mee (Noodles with Dumplings)

Ingredients:

• 500g fresh egg noodles (substitute: dried egg noodles)
• 250g pork mince
• 100g shrimp, peeled and finely chopped
• 1 packet wonton wrappers
• 100g char siu (Chinese BBQ pork) or substitute with marinated pork
• 100g Chinese greens (choi sum or bok choy)
• 3 cloves garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp cooking oil
• White pepper to taste

For the chili sauce:

• 5 red chilies
• 3 cloves garlic
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tsp shrimp paste (belacan)
• 2 tbsp oil

Instructions:

1. Prepare wantons:
   • Mix pork mince, chopped shrimp, 1 tsp sesame oil, 1 tsp light soy sauce, white pepper
   • Place 1 tsp of filling in center of each wrapper
   • Wet edges with water and fold into triangles, then bring corners together
   • Boil in water for 2-3 minutes until they float
2. Prepare sauce:
   • Mix 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar
3. Prepare chili sauce:
   • Blend chilies, garlic, shrimp paste
   • Heat oil in pan, fry mixture until fragrant
   • Add vinegar and sugar, cook until oil separates
4. Cook noodles:
   • Blanch egg noodles in boiling water for 1-2 minutes
   • Drain and toss with sauce mixture
5. Assemble:
   • Place noodles in bowl
   • Top with sliced char siu, blanched vegetables, and wantons
   • Serve with chili sauce on side

Economical tips:

• Make char siu at home instead of buying pre-made
• Buy pork mince when on sale and freeze
• Use frozen shrimp instead of fresh
• Make large batches of wantons and freeze extras

Best cooking method:

• Quick blanching for noodles prevents them from getting soggy
• Ensure wok is very hot when making chili sauce for best flavor

2. Fish Bee Hoon (Fish Noodle Soup)

Ingredients:

• 300g white fish fillets (snakehead fish ideal, substitute: cod, tilapia, or any firm white fish)
• 300g rice vermicelli (bee hoon)
• 1.5L fish stock (can use fish bones or heads to make)
• 200ml evaporated milk or fresh milk
• 150g cabbage, sliced
• 100g tomatoes, sliced
• 3 slices ginger
• 2 cloves garlic, minced
• 2 stalks green onions, chopped
• 1 tbsp fish sauce
• Salt and white pepper to taste
• 1 tbsp cooking oil
• Fried shallots for garnish

Instructions:

1. Prepare stock:
   • Simmer fish bones/heads with ginger in water for 30 minutes
   • Strain and reserve liquid
2. Cook fish:
   • Slice fish into thin pieces
   • Briefly blanch in simmering stock until just cooked, remove
3. Prepare noodles:
   • Soak rice vermicelli in warm water until soft
   • Drain well
4. Make soup:
   • Heat oil in pot, sauté garlic and ginger until fragrant
   • Add stock, bring to simmer
   • Add evaporated milk, fish sauce, salt and pepper
   • Add cabbage and tomatoes, simmer 2 minutes
5. Assemble:
   • Place soaked noodles in bowl
   • Arrange fish slices on top
   • Pour hot soup over
   • Garnish with green onions and fried shallots

Economical tips:

• Buy whole fish and fillet yourself, using bones for stock
• Use powdered milk instead of evaporated milk
• Freeze leftover fish stock in ice cube trays
• Substitute any seasonal vegetables on sale

Best cooking method:

• Gentle simmering preserves the delicate flavors
• Don’t overcook the fish, or it will become tough

3. Bak Chor Mee (Minced Pork Noodles)

Ingredients:

• 400g egg noodles (mee pok or mee kia)
• 200g minced pork
• 100g liver (optional)
• 100g fish balls or fish cake, sliced
• 50g dried mushrooms, soaked and sliced
• 1 pack enoki mushrooms (optional)
• 3 cloves garlic, minced
• 2 tbsp black vinegar
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tbsp sambal chili
• 1 tsp sugar
• 1 tbsp cooking oil
• 1L chicken stock
• Spring onions for garnish

Instructions:

1. Prepare toppings:
   • Marinate minced pork with 1 tsp soy sauce and white pepper
   • Stir-fry pork until cooked, set aside
   • If using liver, blanch briefly, slice thinly
2. Make sauce:
   • Mix black vinegar, light soy sauce, fish sauce, sambal, and sugar
   • Heat 1 tbsp oil, fry minced garlic until fragrant
   • Add to sauce mixture
3. Cook noodles:
   • Blanch noodles in boiling water until al dente
   • Drain well
4. Prepare soup:
   • Bring chicken stock to boil
   • Cook fish balls and mushrooms in stock
5. Assemble:
   • Place noodles in bowl, toss with sauce
   • Top with minced pork, liver, mushrooms, fish balls
   • Serve with small bowl of soup on side

Economical tips:

• Use chicken bones to make stock
• Skip liver if too expensive
• Dried mushrooms are cheaper than fresh and add more flavor
• Make your own sambal in bulk and store

Best cooking method:

• Keep noodles slightly firm as they’ll soften when mixed with sauce
• Balance vinegar and chili according to taste

4. Orh Luak (Oyster Omelette)

Ingredients:

• 200g fresh oysters (or canned/frozen as budget option)
• 100g sweet potato starch
• 50g rice flour
• 1 egg (add more for eggier version)
• 200ml water
• 2 cloves garlic, minced
• 2 stalks spring onions, chopped.
• 2 tbsp pork lard or cooking oil
• Salt and white pepper to taste

For the chili sauce:

• 5 red chilies
• 1 lime, juice only
• 1 tbsp sugar
• 1 tbsp fish sauce

Instructions:

1. Prepare batter:
   • Mix sweet potato starch and rice flour with water
   • Add salt and white pepper
   • Let rest for 15 minutes
2. Prepare chili sauce:
   • Blend all sauce ingredients together
   • Adjust seasoning to taste
3. Cook omelette:
   • Heat wok or pan with lard/oil until very hot
   • Add garlic, stir briefly
   • Pour in half the batter, swirl to spread
   • When edges are set but middle still wet, add oysters
   • Pour beaten egg over
   • When bottom is crispy, flip portions to cook other side (doesn’t need to be one piece)
   • Aim for crispy exterior, soft and gooey interior
4. Serve:
   • Garnish with spring onions
   • Serve immediately with chili sauce

Economical tips:

• Use frozen or canned oysters when fresh are expensive
• Make larger batch of batter and store in fridge for next day
• Use vegetable oil instead of lard if preferred

Best cooking method:

• High heat is essential for crispy texture
• Cast iron pan works best for heat retention

5. Yong Tau Foo

Ingredients:

• 300g fish paste (made by blending fish meat with salt and cornstarch)
• 1 block firm tofu, cut into triangles and hollowed in centre
• 4 bitter gourds, cut into rings, seeds removed
• 4 large red chillies, deseeded
• 100g eggplant, cut into chunks
• 4 okra, halved lengthwise
• 100g bean curd skin
• 1.5l chicken or fish stock
• 2 slices of ginger
• 2 cloves garlic, crushed
• 1 tbsp soy sauce
• Salt and white pepper to taste
• Spring onions for garnish

Instructions:

1. Prepare fish paste:
   • If making from scratch: blend 400g white fish meat with 1 tsp salt, 1 tbsp cornstarch
   • Mix until sticky and firm
2. Stuff vegetables:
   • Fill tofu, bitter gourd, chillies with fish paste
   • Spread paste on eggplant slices
   • Wrap bean curd skin around fish paste
3. Cook:
   • Bring the stock to a simmer with ginger and garlic
   • Carefully add the stuffed ingredients
   • Simmer until the fish paste is cooked, about 5-7 minutes
4. Serve:
   • Arrange in a bowl
   • Pour hot soup over
   • Season with soy sauce, salt, and pepper as needed
   • Garnish with spring onions

Economical tips:

• Buy a whole fish and make your own fish paste
• Choose vegetables in season for better prices
• Make your own stock from kitchen scraps
• Use mushrooms for bulk if fish is expensive

Best cooking method:

• Gentle simmering prevents the fish paste from breaking apart
• Can be deep-fried before adding to the soup for extra flavour

6. Cantonese Roast Meat (Char Siu)

Ingredients:

• 1kg pork shoulder or belly
• 2 tbsp honey
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp five spice powder
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 tsp red food coloring (optional, for traditional color)

Instructions:

1. Marinate meat:
   • Mix all ingredients except honey
   • Add pork, coat thoroughly
   • Marinate overnight in refrigerator
2. Prepare for roasting:
   • Preheat oven to 350°F (180°C)
   • Line baking tray with foil, place wire rack on top
   • Place marinated pork on rack
   • Pour water in tray (prevents smoking)
3. Roast:
   • Roast for 25 minutes
   • Flip meat, brush with honey
   • Roast another 25 minutes
   • Flip again, brush with honey
   • Increase temperature to 400°F (200°C)
   • Roast 10 more minutes until caramelized
4. Rest and serve:
   • Rest for 10 minutes before slicing
   • Serve with rice or noodles

Economical tips:

• Look for pork shoulder when on sale
• Make your own five spice powder (star anise, cloves, cinnamon, Sichuan pepper, fennel seeds)
• Save drippings to flavor rice or noodles
• Freeze unused portions for future meals

Best cooking method:

• A convection oven setting gives better results if available
• Hook and hang meat for the most authentic results
• Can use the grill for a charred exterior

7. Peranakan Babi Buah Keluak (Pork with Black Nuts)

Ingredients:

• 5 buah keluak nuts (substitute: black beans or black olives for a similar effect)
• 500g pork belly, cut into chunks
• 200g chicken, cut into chunks (optional)
• 3 tbsp tamarind paste mixed with 1 cup water
• 3 tbsp cooking oil
• 2 stalks lemongrass, bruised
• 3 candlenuts (substitute: macadamia nuts)
• 5 shallots
• 3 cloves of garlic
• 2 cm galangal
• 2 cm ginger
• 2 tbsp shrimp paste (belacan)
• 2 tbsp sugar
• Salt to taste

Instructions:

1. Prepare buah keluak:
   • Soak nuts in water for 3 days, changing water daily
   • Crack the shell slightly at the broad end
   • Extract meat with a small spoon, mix with 1 tsp sugar and 1 tbsp water
   • Return the mixture to the shells

1. Make spice paste:
   • Blend shallots, garlic, candlenuts, galangal, ginger, and shrimp paste

1. Cook:
   • Heat oil, fry spice paste until fragrant
   • Add lemongrass
   • Add meat, stir-fry until browned
   • Add tamarind water, bring to boil
   • Add buah keluak, reduce heat
   • Simmer 1 hour until meat is tender
   • Add sugar and salt to taste
2. Serve:
   • Traditionally with rice
   • Garnish with chopped cilantro

Economical tips:

• If buah keluak is unavailable, use black beans with dark cocoa powder
• Use cheaper cuts of meat, as long cooking time will tenderise
• Make larger batches as flavour improves over time
• Freeze unused portions

Best cooking method:

• Slow cooking develops the complex flavours
• The pressure cooker can reduce cooking time to 30 minutes

8. Zi Char Coffee Pork Ribs

Ingredients:

• 500g pork ribs, cut into bite-sized pieces
• 3 tbsp instant coffee powder
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp five-spice powder
• 2 cloves garlic, minced
• 1 egg, beaten
• 100g corn flour
• 100g plain flour
• Oil for deep frying
• Sesame seeds for garnish

Instructions:

1. Marinate ribs:
   • Mix 1 tbsp coffee powder, sugar, soy sauce, and five spice
   • Coat ribs thoroughly
   • Marinate for at least 2 hours, preferably overnight
2. Prepare for frying:
   • Mix the flours in ba owl
   • Dip the marinated ribs in beaten egg
   • Coat with flour mixture
3. Cook:
   • Heat oil to 350°F (180°C)
   • Deep fry ribs in batches until golden, about 3-4 minutes
   • Drain on paper towels
4. Make coffee glaze:
   • In a small saucepan, combine 2 tbsp coffee powder, 2 tbsp sugar, 2 tbsp honey
   • Add 3 tbsp water, bring to a simmer
   • Cook until slightly thickened
5. Finish:
   • Toss fried ribs in coffee glaze
   • Sprinkle with sesame seeds

Economical tips:

• Buy pork ribs when on sale and freeze them
• Use leftover coffee instead of instant powder
• Make your own five-spice powder
• Reuse oil for future frying (strain and store properly)

Best cooking method:

• Double frying gives extra crispiness
• Can be baked after initial frying to reduce oil

9. Kaya Toast with Soft Boiled Eggs

Kaya Jam Ingredients:

• 10 pandan leaves, tied in knot (or 1 tsp pandan extract)
• 400ml coconut milk
• 5 eggs
• 200g sugar
• 2 tbsp cornstarch mixed with water

Toast Ingredients:

• 1 loaf white bread
• 100g cold butter, sliced thinly
• Kaya jam
• 4 eggs (for soft boiling)
• Light soy sauce
• White pepper

Instructions:

1. Make kaya jam:
   • Beat eggs with sugar until dissolved
   • Add coconut milk, pandan leaves
   • Cook over low heat, stirring constantly
   • When mixture starts to thicken, add cornstarch slurry
   • Continue cooking until spreadable consistency
   • Cool completely, store in jar
2. Prepare soft boiled eggs:
   • Bring water to boil
   • Add room temperature eggs
   • Cook for exactly 6 minutes
   • Immediately place in cold water
   • Crack into bowl when ready to serve
3. Make toast:
   • Toast bread until golden
   • Spread generously with kaya jam
   • Add thin slices of cold butter
   • Cut diagonally
4. Serve:
   • Serve toast with soft boiled eggs
   • Season eggs with drops of soy sauce and white pepper

Economical tips:

• Make large batch of kaya and store in refrigerator
• Grow your own pandan plant if climate permits
• Use day-old bread for better toasting
• Make caramel kaya (brown sugar version) if pandan unavailable

Best cooking method:

• Constant stirring prevents kaya from curdling
• Double boiler method helps control temperature
• Exact timing crucial for perfect soft boiled eggs

10. Rojak (Chinese Fruit and Vegetable Salad)

Ingredients:

• 1 cucumber, julienned
• 1 green apple, cut into chunks
• 1 unripe mango, julienned
• 1 small pineapple, cut into chunks
• 100g bean sprouts, blanched briefly
• 1 piece fried tofu puff, cut into cubes
• 2 pieces you tiao (Chinese cruller), cut into pieces
• 50g roasted peanuts, crushed

For the sauce:

• 3 tbsp prawn paste (hae ko)
• 2 tbsp sugar
• 1 tbsp tamarind paste
• 1-2 red chilies, deseeded and finely chopped
• 1 lime, juice only
• 1 tbsp water

Instructions:

1. Prepare fruits and vegetables:
   • Cut all ingredients into bite-sized pieces
   • Keep them separate until serving
2. Make sauce:
   • Mix prawn paste, sugar, tamarind paste
   • Add water to achieve thick consistency
   • Add chopped chilies
   • Adjust sweet/sour balance to taste
3. Assemble just before serving:
   • Combine all ingredients in large bowl
   • Pour sauce over
   • Toss gently but thoroughly
   • Sprinkle with crushed peanuts

Economical tips:

• Use seasonal fruits for best value
• Substitute any fruit or vegetable that’s on sale
• Make your own you tiao instead of buying
• Store sauce separately and only dress what you’ll eat immediately

Best cooking method:

• No cooking required except for bean sprouts and you tiao
• Assemble just before eating to maintain crispness

11. Satay

Ingredients:

• 500g chicken, beef, or mutton, sliced thinly against grain
• 3 tbsp lemongrass, finely minced
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp turmeric powder
• 2 tbsp sugar
• 1 tbsp salt
• 3 tbsp cooking oil
• Bamboo skewers, soaked in water

For peanut sauce:

• 200g roasted peanuts, ground
• 3 red chilies
• 2 cloves garlic
• 2 shallots
• 1 stalk lemongrass, white part only
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp salt
• 200ml coconut milk
• 2 tbsp cooking oil

Instructions:

1. Marinate meat:
   • Mix all marinade ingredients
   • Add meat, coat thoroughly
   • Marinate 4-24 hours
2. Prepare skewers:
   • Thread meat onto soaked bamboo skewers
   • About 4-5 pieces per skewer
3. Make peanut sauce:
   • Blend chillies, garlic, shallots, and lemongrass
   • Heat oil, frythe paste until fragrant
   • Add ground peanuts, stir continuously
   • Add tamarind paste, sugar, salt
   • Slowly add coconut milk, stirring
   • Simmer until oil separates
4. Grill:
   • Grill skewers over charcoal (preferred) or under broiler
   • Baste with oil during cooking
   • Grill until charred and cooked through
5. Serve:
   • With peanut sauce, cucumber slices, and raw onions

Economical tips:

• Use chicken thighs instead of breast
• Buy meat in bulk when on sale
• Make your own peanut butter for the sauce
• Use a mortar and pestle instead of a blender for a more authentic texture

Best cooking method:

• Charcoal grilling gives the best flavour
• If using the oven, broil on high and turn frequently

12. Ice Kacang (Shaved Ice Dessert)

Ingredients:

• 500g shaved ice
• 30g red beans, cooked and sweetened
• 30g attap seeds (palm seeds)
• 30g grass jelly, diced
• 30g sweet corn kernels
• 2 tbsp condensed milk
• 2 tbsp evaporated milk
• Rose syrup
• Green pandan syrup
• Palm sugar syrup (gula melaka)

Instructions:

1. Prepare toppings:
   • Cook red beans with sugar until soft
   • Prepare the grass jelly according to the package
   • Cut the jelly into small cubes
   • Open canned attap seeds and drain
2. Make syrups (if not using store-bought):
   • Rose: Mix 1 cup sugar, 1/2 cup water, a few drops of rose essence and red colouring
   • Pandan: Mix 1 cup sugar, 1/2 cup water, 1 tsp pandan extract
   • Palm sugar: Melt 200g gula melaka with 100ml water
3. Assemble:
   • Place beans, attap seeds, and jelly in bowl
   • Pack shaved ice on top, forming mound
   • Drizzle all three syrups over ice
   • Pour condensed and evaporated milk
   • Top with sweet corn

Economical tips:

• Make larger batches of syrups and store in refrigerator
• Use canned beans instead of cooking from scratch
• Substitute ingredients based on availability
• Make simple shaved ice machine from old blender

Best serving method:

• Serve immediately before ice melts
• Can use crushed ice if shaved ice machine unavailable

13. Dealing with Durian

Since durian is eaten fresh, there’s no cooking involved, but here are tips for selecting and eating:

Selection tips:

• Choose durians with intact spikes
• Look for slight gap at stem end
• Sniff for strong aroma at bottom
• Shake gently – no sound means flesh is packed (good)
• Heavy for its size indicates more flesh

Opening method:

1. Wear gloves to protect from spikes
2. Find natural seams between segments
3. Insert knife point and twist gently
4. Pry open along seam lines
5. Remove flesh segments carefully

Economical tips:

• Buy when in season for best price
• Check for promotions in late afternoon
• Consider frozen durian if fresh too expensive
• Ask for “reject” durians (odd shapes) at discount

Best serving method:

• Eaten fresh at room temperature
• Can be refrigerated briefly but not frozen if fresh
• Pair with mangosteen for traditional “heaty/cooling” balance

14. Nasi Padang

Key Components:

• Steamed white rice
• Beef rendang
• Sambal goreng (spicy vegetable mix)
• Sayur lodeh (vegetable coconut curry)
• Ikan bakar (grilled fish)
• Various sambals (chili sauces)

Beef Rendang Recipe: Ingredients:

• 500g beef chuck, cut into cubes
• 400ml coconut milk
• 3 tbsp cooking oil
• 5 kaffir lime leaves
• 2 turmeric leaves (substitute: bay leaves + lime zest)
• 1 stalk lemongrass, bruised
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 star anise
• 2 tbsp kerisik (toasted coconut paste)

Spice paste:

• 10 dried chilies, soaked
• 5 shallots
• 3 cloves garlic
• 3 cm ginger
• 3 cm galangal
• 3 cm turmeric root (or 1 tbsp powder)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• Salt and sugar to taste

Instructions:

1. Make spice paste:
   • Blend all paste ingredients until smooth
2. Cook:
   • Heat oil, fry spice paste until fragrant
   • Add whole spices, stir
   • Add beef, stir to coat
   • Add coconut milk, bring to boil
   • Add herbs (lemongrass, lime leaves)
   • Reduce heat to low, simmer uncovered
   • Stir occasionally to prevent burning
   • Cook 2-3 hours until meat tender and gravy reduced
   • Add kerisik towards end
3. Serve:
   • With steamed rice and other Padang dishes

Economical tips:

• Use tougher cuts of meat (they become tender with long cooking)
• Make your own kerisik (toast coconut flakes until brown, grind)
• Substitute powders for fresh spices if needed
• Cook in large batches and freeze portions

Best cooking method:

• Slow cooking is essential for authentic rendang
• Pressure cooker can reduce time to 45 minutes
• Avoid covering pot to allow proper reduction

15. Nasi Lemak (Coconut Rice)

Ingredients:

• 2 cups jasmine rice
• 400ml coconut milk
• 200ml water
• 3 pandan leaves, knotted
• 1 inch ginger, sliced
• 1 tsp salt

For sambal:

• 10 dried chilies, soaked
• 5 shallots
• 3 cloves garlic
• 1 tsp shrimp paste (belacan)
• 2 tbsp tamarind juice
• 2 tbsp sugar
• Salt to taste
• 100g ikan bilis (dried anchovies), cleaned
• 3 tbsp cooking oil

Accompaniments:

• 3 eggs, hard-boiled and halved
• 1 cucumber, sliced
• 100g peanuts, roasted and lightly salted
• 100g ikan bilis, cleaned and fried until crispy

Instructions:

1. Cook coconut rice:
   • Rinse rice until water runs clear
   • Place in rice cooker with coconut milk, water, pandan, ginger, salt
   • Cook until done
   • Let rest 10 minutes before fluffing
2. Make sambal:
   • Blend chilies, shallots, garlic, belacan
   • Heat oil, fry paste until fragrant
   • Add tamarind juice, sugar, salt
   • Cook until oil separates
   • Add ikan bilis, stir briefly
3. Prepare accompaniments:
   • Fry remaining ikan bilis until crispy
   • Roast peanuts until golden
   • Boil eggs, peel and halve
   • Slice cucumber
4. Serve:
   • Mound rice on plate
   • Arrange accompaniments around rice
   • Serve sambal on side or over rice

Economical tips:

• Use dried pandan leaves if fresh unavailable
• Make larger batch of sambal and store for future use
• Buy ikan bilis in bulk and store in freezer
• Substitute light coconut milk to reduce calories

Best cooking method:

• Rice cooker gives most consistent results
• Can use pot on stove with tight-fitting lid

16. Murtabak

Ingredients for dough:

• 300g all-purpose flour
• 1 tsp salt
• 1 egg
• 150ml water
• 2 tbsp oil
• Extra oil for cooking

Filling ingredients:

• 300g minced meat (beef or mutton)
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 2 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt and pepper to taste
• 2 tbsp cooking oil
• 2 tbsp chopped cilantro

For curry dip:

• 1 cup beef or chicken stock
• 2 tbsp curry powder
• 1 small onion, sliced
• 1 tomato, diced
• Salt and sugar to taste

Instructions:

1. Prepare dough:
   • Mix flour and salt
   • Make well in center, add egg and water
   • Mix until dough forms
   • Knead until smooth and elastic
   • Coat with oil, cover with plastic
   • Rest for at least 2 hours
2. Make filling:
   • Heat oil, sauté onion and garlic until fragrant
   • Add minced meat, cook until browned
   • Add spices, salt, pepper
   • Cook until meat is fully cooked
   • Let cool, then mix in egg and cilantro
3. Make curry dip:
   • Heat oil, sauté onion until soft
   • Add curry powder, stir quickly
   • Add stock, tomato
   • Simmer until slightly thickened
   • Season with salt and sugar
4. Cook murtabak:
   • Divide dough into balls
   • On oiled surface, stretch each ball until paper-thin
   • Place filling in center
   • Fold edges over to form rectangle
   • Heat pan with oil
   • Cook until golden on both sides
5. Serve:
   • Cut into squares
   • Serve with curry dip

Economical tips:

• Make dough ahead and refrigerate
• Use cheaper cuts of meat and mince yourself
• Make your own curry powder blend
• Freeze uncooked murtabak for quick meals

Best cooking method:

• Cast iron pan gives best results
• Medium heat ensures cooking through without burning

17. Chilli Crab

Ingredients:

• 1 large mud crab (about 1kg) or 2 smaller crabs
• 3 tbsp cooking oil
• 3 cloves garlic, minced
• 2 cm ginger, julienned
• 3 red chilies, deseeded and sliced
• 2 tbsp tomato paste
• 3 tbsp sweet chili sauce
• 2 tbsp ketchup
• 1 cup chicken stock or water
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 egg,

1. Gather Ingredients: Start by collecting fresh crabs, curry powder, coconut milk, onions, garlic, ginger, tomatoes, green chilies, and fresh coriander. Ensure you have oil, salt, and pepper as well.
2. Prepare the Crabs: Clean the crabs thoroughly under running water. Remove any unwanted parts, such as the gills and apron. Cut them into manageable pieces for cooking.
3. Sauté Aromatics: In a large pot or pan, heat some oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent and the mixture is fragrant.
4. Add Spices: Stir in curry powder and allow it to cook for a minute to release its flavors. Adjust the amount of curry powder based on your spice preference.
5. Create the Sauce: Add chopped tomatoes and green chilies to the pot. Cook until the tomatoes soften. Pour in coconut milk and stir well to combine everything into a creamy sauce.
6. Cook the Crabs: Gently place the crab pieces into the pot, ensuring they are coated with the sauce. Cover and let simmer for about 15-20 minutes, or until the crabs are fully cooked and tender.
7. Season to Taste: Taste the curry and add salt and pepper as needed. If you prefer more heat, you can add additional chilies at this stage.
8. Garnish and Serve: Once cooked, garnish with freshly chopped coriander leaves. Serve hot with steamed rice or bread for a complete meal.
9. Enjoy Your Meal: Relish the rich and aromatic flavors of your homemade curry crab, enjoying every bite with family or friends.

Delivery Considerations for Hawker Food

Whyq Specialised Service: Whyq specifically focuses on hawker food delivery and may have better coverage for specific centres

1. Delivery Fees: Typically range from $3-8 SGD, depending on distance and platform
2. Food Quality Concerns: Some hawker dishes don’t transport well (soup noodles, crispy items)
3. Bundle Orders: Some platforms allow ordering from multiple stalls in the same hawker centre
4. Delivery Timing: Peak meal hours may see longer delivery times from popular hawker centres
5. Minimum Order Requirements: Some hawker stalls have minimum order amounts for delivery
6. In-Person Experience: Many food enthusiasts believe the authentic hawker experience requires dining in person

Maxthon

In an age where the digital world is in constant flux and our interactions online are ever-evolving, the importance of prioritising individuals as they navigate the expansive internet cannot be overstated. The myriad of elements that shape our online experiences calls for a thoughtful approach to selecting web browsers—one that places a premium on security and user privacy. Amidst the multitude of browsers vying for users’ loyalty, Maxthon emerges as a standout choice, providing a trustworthy solution to these pressing concerns, all without any cost to the user.

Maxthon, with its advanced features, boasts a comprehensive suite of built-in tools designed to enhance your online privacy. Among these tools are a highly effective ad blocker and a range of anti-tracking mechanisms, each meticulously crafted to fortify your digital sanctuary. This browser has carved out a niche for itself, particularly with its seamless compatibility with Windows 11, further solidifying its reputation in an increasingly competitive market.

In a crowded landscape of web browsers, Maxthon has carved out a distinct identity through its unwavering commitment to providing a secure and private browsing experience. Fully aware of the myriad threats lurking in the vast expanse of cyberspace, Maxthon works tirelessly to safeguard your personal information. Utilising state-of-the-art encryption technology, it ensures that your sensitive data remains protected and confidential throughout your online adventures.

What truly sets Maxthon apart is its commitment to enhancing user privacy during every moment spent online. Each feature of this browser has been meticulously designed with the user’s privacy in mind. Its powerful ad-blocking capabilities work diligently to eliminate unwanted advertisements, while its comprehensive anti-tracking measures effectively reduce the presence of invasive scripts that could disrupt your browsing enjoyment. As a result, users can traverse the web with newfound confidence and safety.

Moreover, Maxthon’s incognito mode provides an extra layer of security, granting users enhanced anonymity while engaging in their online pursuits. This specialized mode not only conceals your browsing habits but also ensures that your digital footprint remains minimal, allowing for an unobtrusive and liberating internet experience. With Maxthon as your ally in the digital realm, you can explore the vastness of the internet with peace of mind, knowing that your privacy is being prioritised every step of the way