#hokkien fried rice recipe

[a-forger-and-a-point-man]

007 FEST 2023 / Food Day

The well-traveled MI6 Squad's favorite meals are all warm, comforting rice dishes, and every one of them has learned to recreate the recipe at home.

Gareth M:

Kedgeree. The man thinks he's leading MI6 into the future, but he's actually as traditional as they come.

Eve Moneypenny:

Paella. It's all those holidays in Marbella and Malaga!

Bill Tanner:

Biryani. Oh did you think Tanner bland? He makes a mean spicy mutton biryani.

James Bond:

Kabuli Pulao. His friend Majeed's wife taught him how to make it in Kabul.

Nomi:

Hokkien fried rice. From her training days in Hong Kong comes a stir fry that incorporates one of the most British food elements: a gravy!

Q:

Sushi rice. His trusty Instapot has it ready for him in the evening, and he tops it with raw fish so he can share dindin with his kitties.

Felix:

Jollof. His West African ancestors are proud Felix knows exactly how to serve it.

(this post was heavily delayed because tumblr somehow reverted my draft to nearly nothing so I had to start from scratch)

[mysticwizardglitter]

Uncover the Best Restaurants and Hidden Gems on Petaling Street, Malaysia

Petaling Street, nestled in the heart of Kuala Lumpur’s Chinatown, is more than just a bustling market street. It's a vibrant blend of history, culture, and mouthwatering cuisine, making Petaling Street in Malaysia a must-visit destination for food lovers and travelers alike. Whether you’re seeking the best restaurants in Malaysia or exploring hidden gems, Petaling Street has something to offer everyone. This article delves into the top restaurants and the unique experiences that await you on this iconic street.

Kim Lian Kee: The Birthplace of Hokkien Mee

One of the oldest and most famous eateries on Petaling Street is Kim Lian Kee. Established in 1927, this restaurant is often credited as the birthplace of Hokkien Mee, a stir-fried noodle dish that has become a staple of Malaysian cuisine. The noodles, thick and chewy, are coated in a rich, dark soy sauce, and are typically served with a mix of pork, squid, and prawns. The smoky flavor, achieved by cooking over a high flame in a traditional wok, makes this dish a must-try for any visitor.

Restoran Old China Café: A Taste of Nostalgia

For those seeking a taste of the past, Restoran Old China Café offers a unique dining experience. Located just a short walk from Petaling Street, this restaurant is housed in a building that dates back to the pre-war era. The décor, with its antique furniture and vintage photographs, transports diners to a bygone era. The menu features classic Peranakan (Straits Chinese) dishes, such as Nyonya Laksa and Beef Rendang, prepared with recipes passed down through generations.

Hon Kee Porridge: Comfort in a Bowl

A visit to Petaling Street wouldn’t be complete without sampling the comfort food that has sustained locals for decades. Hon Kee Porridge, a humble stall that has been around since the 1940s, is famous for its silky smooth rice porridge. The signature dish here is the raw fish porridge, where fresh fish slices are served on the side, allowing diners to add them to the steaming hot porridge, cooking them instantly. It’s a simple yet satisfying meal, perfect for breakfast or a light supper.

Merchant’s Lane: A Hidden Café Gem

Hidden in plain sight, Merchant’s Lane is a café that has earned a reputation as one of Petaling Street’s most Instagram-worthy spots. Tucked away behind an unassuming façade, this café is a sanctuary of calm amidst the chaos of Chinatown. The interior is a blend of rustic charm and modern chic, with exposed brick walls, potted plants, and cozy nooks. The menu features a fusion of Western and Asian dishes, with popular choices like the ‘Italian Chow Mein’ and the ‘South China Sea’ – a unique take on Malaysian Nasi Lemak. Don’t forget to try their signature desserts and specialty coffee, perfect for a leisurely afternoon break.

Sze Ngan Chye: The Legendary Roast Duck

Petaling Street is home to many street vendors, but few are as iconic as Sze Ngan Chye, known for its delicious roast duck. This stall, which has been in operation for over 60 years, is famous for its succulent, crispy-skinned roast duck. The secret lies in the marinade, a blend of herbs and spices that has been perfected over generations. The ducks are roasted to perfection, with a golden-brown skin that crackles with every bite. It’s no wonder that locals and tourists alike flock to this stall for a taste of one of Kuala Lumpur’s best roast ducks.

Central Market: A Cultural Haven

Just a stone’s throw from Petaling Street is Central Market, a hub of arts and crafts that showcases Malaysia’s diverse cultural heritage. Here, you can find everything from traditional batik prints to handmade jewelry, as well as local artwork. The market is also home to numerous art galleries and cultural performances, providing a deeper insight into Malaysian culture.

Kwai Chai Hong: A Walk through History

Tucked away in a back alley off Petaling Street, Kwai Chai Hong is a restored heritage lane that offers a glimpse into Chinatown’s past. The alley is adorned with murals that depict scenes of daily life in the 1960s, transporting visitors back in time. It’s a perfect spot for photography enthusiasts and history buffs alike.

Guan Di Temple: A Spiritual Retreat

For a moment of peace and reflection, visit the Guan Di Temple, one of the oldest and most revered temples in Kuala Lumpur. Dedicated to Guan Yu, the Chinese god of war, this temple is a place of worship and tranquility amidst the hustle and bustle of Chinatown. The intricate architecture and the smell of incense create a serene atmosphere that contrasts with the lively streets outside.

Conclusion

Petaling Street is a destination that offers a rich tapestry of experiences. From savoring the best local dishes at iconic restaurants to discovering hidden cultural gems, this street encapsulates the essence of Kuala Lumpur’s Chinatown. Whether you’re a food lover, a history enthusiast, or simply a curious traveler, Petaling Street promises a memorable journey through the heart of Malaysia’s vibrant capital.

[fgfoodpteltd]

Ways to Cook and Serve Sausages in Singaporean Style

Singaporean cuisine is famous for its distinct taste, aroma and beautiful texture. Although sausages in Singaporean cuisine are mostly a flavouring agent in noodles, stir-fried and fried rice, they can also be the star of the dish, if you know how to cook. Need a helping hand in cookingChinese sausage in Singapore? Here’s some information for you!

Choosing the Right Sausage

Singapore is also known as the hub of different sausages. You can find a plethora of sausages in Singapore, including Chinese sausage, pork sausage, and chicken sausage. Chinese sausage, otherwise famous as “lap cheong,” is a popular ingredient in Singaporean cuisine. It has a distinct sweetness and savoury feel. When choosing sausage, look for high-quality sausages with minimal additives and preservatives.

Preparing the Sausage

Prepare the sausage properly before cooking. Remove the casing and slice the sausage thinly if you are working with Chinese sausage. However, for other sausages, you can remove the casing and chop it into bite-sized pieces. For those who love a crispier texture, pan-frying the sausage before cooking is an excellent idea!

Cooking Sausage in Singaporean Style

There are many ways to cook and serve sausage in the Singaporean style. One popular dish is fried rice with Chinese sausage, also known as “lap cheong fried rice.” To make this dish, cook the rice in a rice cooker and set it aside. In a pan, sauté diced onions and garlic until fragrant. Add sliced Chinese sausage and cook until it is slightly browned. Add the cooked rice to the pan and mix well. Season with soy sauce and white pepper to taste, and serve hot. There are other recipes as well that you can try. Some of them are listed as follows: 

Nasi Lemak - Nasi Lemak is a Malaysian and Singaporean dish consisting of coconut rice, sambal, fried anchovies, peanuts, cucumber, and a hard-boiled egg. Sausages are often added to this dish as a protein option.

Hokkien Mee - Hokkien Me originated in the Fujian province in China. It is a stir-fried noodle dish, including prawns, squid, pork belly, and sliced sausages. The dish is flavoured with dark soy sauce and oyster sauce.

Fried Carrot Cake - Fried Carrot Cake is a popular hawker food in Singapore cooked with stir-fried radish cake, egg, and various ingredients. Some vendors add sliced sausages to this dish to add flavour and protein.

Curry Puff - Curry puffs are a popular snack in Singapore. They are deep-fried pastry pockets filled with spicy potato and chicken curry. Some curry puff variations include sliced sausages as an additional ingredient.

Sausage Bun - Sausage buns are a common snack in Singapore that consists of a bread roll filled with sliced sausage, ketchup, and chilli sauce.

Claypot Rice - Claypot Rice is a popular one-pot meal in Singapore cooked in a clay pot over a charcoal fire. It consists of rice, chicken, Chinese sausage, mushrooms, and vegetables cooked together until the rice is crispy at the bottom and fluffy on top. The sausage adds a savoury and smoky flavour to the dish, and it pairs well with the other ingredients.

Takeaway!

You can also cook other dishes with Chinese sausage in Singapore like stir-fried noodles. Just pick the right sausages, and you can create a wide array of dishes perfect for any occasion!

Source: https://fgfood.com.sg/ways-to-cook-and-serve-sausages-in-singaporean-style/

[allaboutpepe]

FUN FACTS

Rizal's Favorite Food

Like any other person, Pepe has his own list of food that just hits the spot for his taste buds.

"The Lookout" listed the top 5 favorite Filipino cuisine of our national hero.

here's the list

1. Pancit

Pancit is a staple food for every Filipino gatherings and celebration. Although ingredients may vary depending on the recipe followed, the dish commonly consists of ingredients such as shrimp, meat or chicken, chicken innards, celery, carrots, cabbages, string beans, onion, garlic, and noodles. The noodles used for cooking pancit vary depends on the type of pancit cooked (pancit bihon, pancit malabon, pancit canton, pancit guisado, pancit sotanghon)

Pancit has Chinese origins and came from the Hokkien phrase "pian i sit" which means something convenient/cooked fast.

2. Tinola

Tinola is a chicken soup which is a common viand in the Filipino household. It is cooked with chicken parts (some includes chicken innards), garlic, onions, and papaya or sayote in a boiled down, flavorful broth.

The dish was mentioned in one of the chapters in Noli Me Tangere.

3. Monggo

Monggo is also a traditional staple in the Filipino household. Its main ingredient is the mung bean, thus the name monggo. It is cooked with a choice of meat (chicken or pork; at times cooked with dried shrimp or fresh shrimp), a choice of vegetable (moringa leaves, ampalaya leaves, squash flower and/or leaves, or chili leaves), ampalaya (bitter gourd fruit), onions, garlic, and usually topped with chicharon. It is commonly paired with tuyo or daing (dried fish).

4. Bistek

Bistek is a hearty Filipino dish which is cooked with soy sauce, citrus (calamansi or lemon), onions, garlic, and meat. Commonly, the dish is cooked with beef sirloin but, other types of meat such as pork, chicken and fish could be used.

5. Champorado with Tuyo (Sardines Seca)

Champorado is a common Filipino rice pudding made with sticky rice or glutinous rice, tablea or coco powder, sugar, and poured over with evaporated milk.

The pudding is best paired with fried tuyo because of the contrast between the sweetness of the pudding and saltiness of the fish.

To read the blog and learn the recipes of the food listed above, click the link below:

links for the descriptions

[malayfood]

NASI KERABU

It is a dish born of the land and sea – you can taste fish and field in every mouthful. The dish is among the traditional foods of the Kelantanese Peranakans – Chinese immigrants who arrived in the 15th century who married local women and spawned a unique, localised way of life and cuisine.

The ethnic Hokkien men would have married women of Thai origin living in Kelantan at the time – which explains why Kelantanese Peranakan food has a strong Thai influence.

Nasi kerabu can be traced to a similar rice dish popular in southern Thailand known as khao jam or khao yum. Khao jam differs from nasi kerabu in the condiments, flavouring and colour of the rice – blue rice is a Kelantanese preference.

The word “kerabu” is a common Malay reference for Thai-style salads usually eaten raw. The word is also used by the nyonyas of Penang and Kedah who prepare all sorts of kerabus in their kitchens. While people of Thai origin living in the border states of Malaysia and Thai restaurants in Malaysia are fond of using the word too, it is not found in the culinary lexicon of Thailand; what Malaysians call mango kerabu is som tam mak muang or mango som tam in Thailand.

Utilising a lot of herbs and chillies, the pungent tastes of both khao jam and kerabu resonate with the ulam-loving Malays and nonyas who readily adopt them into their daily culinary repertoire.

A complete nasi kerabu is a complex dish involving various components: the rice, herb salad, a coconut and fish relish, a spicy sambal sauce or two and various condiments, each an elaborate recipe on their own if you were to make them from scratch: salted duck egg, keropok ikan (fish cracker), solok lada (stuffed green chilli) and fried fish or chicken.

All the elements are made separately and assembled on a plate for serving. The finely shredded ingredients and dressings are tossed together with the rice and enjoyed with the various accompaniments.

[aussietaste]

Hokkien Fried Rice Recipe Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. #aussietasterecipes

[radio-charlie]

lil recipe brainstorming

soaked and rinsed salted mustard greens sliced finely, gently sauteed in oil with julienned ginger and chopped garlic until fragrant. can add sliced red chillies if want spicy

add vegetarian protein of choice (here i would prefer a soft tofu with brown “cooked” skin so it holds together, but still has a gentle and cozy feeling, and is soft enough to absorb flavors). stirfry while adding shaoxing wine, and then some vegetable broth. mushroom stock preferred

let it simmer until all the flavors have gone into the mustard greens and tofu. maybe can even add daikon or turnip if u want. personally i like to keep it very plain. if u want to add mushroom u must already have done so in beginning sauteing stage. once done with simmering, add a little bit of sesame oil ( ? i know u are not supposed to fry stuff in this, but the hokkiens i know have always done that, and personally im wondering if the ingredients at the beginning should be fried in it. feedback is welcome) then serve

eat together with rice congee with a cube of fermented beancurd on the side. hooray

[tri-truong-blog]

5 Most Wanted Foods in Singapore

Today, I’m going to introduce you to some of my favorite dishes that I had a chance to taste in Singapore.

Frog Porridge

The frog porridge is served in two separate bowls: one with plain white porridge and green onions on top, the other with heavily seasoned golden brown frog meat. The best combination of porridge and frog meat I have ever tried. Fresh frog meat is marinated with soy sauce, oyster oil, sugar, wine, shallot, etc. The aroma of this dish will stimulates the taste of every eater.

Chili Crabs

The key to this wonderful sauce for the Chili Crabs is the mild taste of garlic and rice vinegar with a little addition of flour and egg yolks to boost the level of tastiness. The careful selection of fresh crabs also creates a natural sweetness for this dish.

Hokkien Mee

The stir-fried shrimp flavor noodle is loved by everyone who tasted it even for the first time. It is a perfect combination of thick crispy noodles and seafood, dipped in rich, juicy broth. Hokkien Mee is originated from southern China. The delicious broths are prepared by steaming seafood such as shrimp and clams, then adding to the noodles and stir-frying. For the best taste of this dish, do not forget to go with lime juice and sambal chili.

Hainanese Chicken Rice

Hainanese Chicken Rice is modified from the recipe of the first Chinese immigrant to create the unique Singaporean chicken rice. The dish looks simple but are processed with complexity to create a unique flavor. The aromatic white rice is cooked with chicken broth, chunks of chicken are presented beside, a cup of soy sauce and ginger paste. It’s like a combination of harmony between yin and yang.

Satay

The concept of skewered and grilled meats is not too strange. However, Satay is a unique Singapore's dish which is originated from Indonesia and Malaysia. The ingredients for making skewers are also varied: Pork, chicken, seafood ... The meat skewers are grilled on charcoal stove, coated by a layer of oil. The fragrant scent will make any diners drooling.

[ellioterfi020]

14 Questions You Might Be Afraid To Ask About Flüssiges Eiweiß

Egg Dishes in Asia

Eggs can be cooked as well as prepared in several fascinating ways in Asia. Have you attempted them all?

Half Boiled Egg

Area temperature eggs are placed into boiling warm water as well as entrusted to cook for 4 minutes. The outcome? You obtain a soft and damp egg yolk and also white, unsafe sufficient to be drunk down together! Usually offered with a couple of decreases of dark soy sauce and a dash of white pepper. A popular breakfast product in Singapore, consumed with toasted bread.

Tea Fallen Leave Egg ('cha ye dan' in Chinese)

This is a savory treat, popular in Taiwan. Tea fallen leave eggs are difficult boiled eggs that are more stewed in a salty tea fluid, with soy sauce and also five-spice powder. The eggs are first prepared to be hard-boiled, after that the shells are lightly split without peeling and boiled the 2nd time to let the flavor of the tea right into the egg, leading to a marbled pattern on the egg white when you remove the shell.

Salted Duck Egg ('xian dan' in Mandarin chinese)

This is a Chinese preserved food. It is made by soaking whole raw ducks eggs in salt water or wrapped in greatly salted clay for concerning a month. This results in a really fluid egg white and a bright orange-red, rounded and https://fluessigeseiweiss.de/ also strong yolk. Usually consumed with congee, and additionally made use of as an ingredient in moon cakes as well as rice dumplings.

Century Egg/ Preserved Egg ('pi dan' in Chinese)

Legend has it that century eggs are made by soaking duck eggs in steed urine! The truth is that the eggs are preserved in a combination of clay, ash, salt, lime as well as rice straw for several weeks to months. When cooked, the egg white has a gelatinous texture, looks dark brownish and transparent, while the egg yolk is velvety and also looks grayish-green. Century eggs have a poignant smell and also is normally consumed with preserved ginger.

Egg Soup

Egg soup is like a type of art. Beaten eggs can be contributed to any type of Chinese soup (seasoned with pork, chicken, crab, shrimp, and even just vegetables). The technique is to carefully pour the beaten eggs into the soup and utilize a fork to mix the in one instructions until the eggs create thin streams or bows.

Egg Tart ('dan ta' in Chinese)

A sort of pastry preferred in Asia, particularly in Hong Kong, egg tarts contain a flaky external crust, with an egg custard dental filling. The western equivalent is a custard tart. You can find egg tarts in a lot of Hong Kong and also Chinese pastry shops and also dim amount dining establishments.

Maintained Radish ('chai po' in Hokkien) Omelet

Maintained radish is functioned as a topping for steamed rice cake 'chwee kueh', a preferred breakfast thing in Singapore. Preserved radish can also be mixed right into a beaten egg to make preserved radish omelet, a salty side recipe.

Minced Pork Omelet

To make this, just add minced pork, parsley, fresh chili and also salt to defeated eggs as well as pour the blend on to a heated frying pan. Remove from the frying pan when the egg and meat is prepared.

Oyster Omelet

Small oysters as well as eco-friendly onion are mixed into an egg batter. Corn starch is made use of in the batter to provide the egg a thicker uniformity. The mixture is pan-fried and also served with chili sauce dip.

[curutquit]

Childhood prawn noodles. Ts. video is about how to cook Prawn Noodles, In a Very Simplified Traditional Way with Enhanced Flavour And Taste, Which suits for All Age Groups From Kids. There's something about prawn noodles that rekindles childhood memories. On some weekends, the family would wake up to the smell of the hearty prawn stock that our mother had been boiling since.

They're quick to cook, hard to mess up and universally loved. Spice up your mid-week with this deliciously fragrant Thai prawn curry noodles broth, packed with soft rice noodles and juicy prawns. These Garlic Prawn Noodles use up leftovers of our Asian Slaw giving these noodles plenty of.

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, childhood prawn noodles. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Childhood prawn noodles is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They're nice and they look wonderful. Childhood prawn noodles is something which I have loved my whole life.

Ts. video is about how to cook Prawn Noodles, In a Very Simplified Traditional Way with Enhanced Flavour And Taste, Which suits for All Age Groups From Kids. There's something about prawn noodles that rekindles childhood memories. On some weekends, the family would wake up to the smell of the hearty prawn stock that our mother had been boiling since.

To get started with this recipe, we must first prepare a few components. You can have childhood prawn noodles using 20 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Childhood prawn noodles:

{Make ready of Noodles.

{Prepare of Bihun.

{Make ready of Stirred fried 300g shallots.

{Prepare of kangkung.

{Get of Hard boiled eggs.

{Take of from 4 fishcake.

{Prepare of Deshelled prawn from 2kg prawn.

{Take of lean pork.

{Get of Stock.

{Prepare of Stirred fried Shell from 2kg of prawns.

{Make ready of chopped red onion.

{Take of chopped shallots.

{Get of cooking oil.

{Get of Garlic cloves with skin.

{Take of Sengkuang.

{Get of Soy bean.

{Prepare of Ikan bilis.

{Prepare of White pepper.

{Make ready of Add rock sugar and salt to taste.

{Make ready of water.

Find the perfect Prawn Noodles stock illustrations from Getty Images. Select from premium Prawn Noodles images of the highest quality. Find prawn noodles stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

Instructions to make Childhood prawn noodles:

Heating 6 tablespoon of cooking oil in a Wok and stir fried the chopped red onion and shallots for 2 minutes before adding the prawn shell. Continue to stir fried till the prawn shell getting lighter and dry, it takes about 20 minutes to be done..

Put all stock ingredients in the pot and boil for 20 minutes.

Add in the lean pork and continue simmer the stock for another 40 minutes.

Take out the pork and leave it cold before slicing it.

Blanch the fish cake and prawn meat for 1 minutes in the stock.

Blanch the noodles, bihun and Kangkung in separate pot.

Place the noodles, bihun, Kangkung, fishcake slices, pork slices, prawns, and ladle the stock over. Top up with fried shallots for more intense soup taste..

Hokkien Prawn Mee Noodle Soup (Hae Mee) Hae Mee - Tender noodles in a rich savory-sweet red-orange broth served with juicy prawns, fish cakes, crunchy bean sprouts, and. The prawn noodle here they cook the soup using real prawn heads. First they fried the prawn head The dried noodle also brings back childhood memories. Its the same kind of sambal chili taste in the.

So that is going to wrap it up for this special food childhood prawn noodles recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[continentaldelighthalalcatering1]

2 more Singaporean Dishes that Deserve a Spot on Your Event Menu

Many Singaporean dishes are a cross between two or more foreign recipes. You’ll often find Chinese, Indian, Malay and even western influences in many of Singapore’s local dishes.

However, that doesn’t make those dishes any less special. If you are planning to organize a catered event, make sure your halal catering company offers a large variety of Singaporean food to choose from.

For instance, we already talked about Hainanese chicken, fried Kway Teow and Satay. Here are some more Singaporean dishes that deserve a spot on your event menu.

1. Hokkien Mee

Hokkien Mee is basically egg or rice noodles often stir-fried with prawns or chicken slices. The dish is often served with salads, sambal sauce and lime.

The chef may also add some vinegar and soy sauce to the noodles to make the dish even more delicious. The dish originates from the Hokkien province of China, hence the name Hokkien Mee.

At Continental Delight, we offer Wok fried Hokkien Mee. As the name suggests, we prepare the dish by stir frying the ingredients in a wok.

2. Gyoza

These are basically fried dumplings stuffed with vegetables and ground meat and often served with chili and garlic sauce. While Gyoza has its origin in China, it is well-known in Singapore as a popular Japanese recipe.

Gyoza in Singapore comes wrapped in thin dough. In comparison, Gyoza in China, AKA pot stickers come with much thicker dough. Depending on how they are cooked, many different types of Gyoza are available in Singapore. For instance, you’ll find pan fried, boiled and deep fried Gyoza, just to name a few.

Gyoza could be a great side dish or appetizer to your event menu. At Continental Delight, we offer deep fried seafood Gyoza as a traditional Asian side dish and Japanese fried Gyoza as a side dish in our supreme buffet menu. 

Website: https://continental-delight.com.sg/

Call: +65 6288 4457

If you are looking for the best halal catering company in Singapore, we got your covered!

2 more Singaporean Dishes that Deserve a Spot on Your Event Menu published first on https://continentaldelighthalalcatering.wordpress.com/

[thomasjoe963-blog]

What and where to eat in Singapore

Singapore is a food lover's paradise. There are all kinds of cuisine that you want to try and the restaurants are entertaining. It is that eating out here is a panorama in itself.

Also, you don't have to be a millionaire to eat in Singapore, but you should know where to look. Because there are a lot of luxury restaurants, which are very good and very expensive. But there are also many other markets, places and small restaurants where you can eat well and for little money.

 Know The Gastronomy And The Food Of Singapore

One of the first things that surprise us when we travel to Singapore is the rich variety of flavors that its cuisine has. Reflecting the country's ethnic and cultural diversity, Singapore's cuisine is based on the mixture of the gastronomic roots of the different immigrant communities that settled in the area, immigrants from China, India and Malaysia.

This makes enjoying Pulut Hitam Recipe one of the best things we can do in Singapore. To give you an idea of the flavors that await you, we leave you with the following information about Singapore food and its most typical dishes.

Singapore Food - Typical Singapore Cuisine Dishes

As in the rest of the countries of Southeast Asia, Singaporean food is especially enjoyed in its street stalls. In Singapore, many of these street stalls are located in the famous Hawkers Center (Foods Courts) or group of restaurants with a common eating area. These Hawkers Centers are one of the emblems of the gastronomy and culture of the country because they can be used to try any of the most typical dishes of their cuisine (especially Chinese - Cantonese and Malay). The best things about these Hawkers Centers are their cheap prices and best Easy Butter Chicken Recipe available there...

Hainanese Chicken: Steamed chicken with rice and various sauces. It is possible to order it with boiled or toasted skin. You must try it.

Crab: Crab is the most typical dish in Singapore. The so-called "Chilli Crab" is Cangrejo al chili.

Hokkien Prawn Mee- Singapore Fried Prawn Noodles: Thai pad thai noodles

Satay: As if they were skewers in Spain and they are beef, lamb, chicken or pork with sauce.

Char KwayTeow: rice pasta with garlic, meat, shrimp and various sauces.

Laksa: Rice noodle soup with a very spicy sauce.

Nasi Campur Recipe

Rojak: Asianstyle salad

Chicken Rice: the classic chicken rice.

Roti Prata: original dish from India is a kind of bread spread in sauces and curries.

Chai tow kway- Fried Carrot Cake: Fried carrot cake.

Fish Head Curry: Spicy dish made with the head of the fish.

Where to Eat in Singapore?

If you want to know where to Eat in Singapore, then search on Google and you find a huge list of restaurant where you can get tasty food at reasonable rates.

[thehungrykat1]

Ama’s Recipe Has Arguably the Best Kiampong in the City

I’m not exactly an expert when it comes to traditional Chinese cuisine, but I just had arguably the best Kiampong in the city. The community quarantine in Metro Manila has forced most foodies like me to rely on food delivery apps and small home-based sellers for our foodie adventures during the past few months. While dining at hotels and restaurants is an activity I sorely miss, there’s nothing more satisfying than having a quality home-cooked meal prepared with love and attention. That is the feeling I got when I tried the elegant Kiampong from Ama’s Recipe.

Ama means grandmother in Hokkien, the language spoken by the Filipino-Chinese community in the country. I’m a Filipina, but I do have a lot of Filipino-Chinese friends, including my fiancé who is a Fil-Chi himself. That is why I have also been exposed to some of their traditional cuisine like the kiampong. Ama’s Recipe is a small home-based enterprise which started operations just this month. Run by young entrepeneur Alexis Nicole Sze, they specialize in serving the secret-recipe kiampong lovingly served by their grandmother throughout the years. One of my friends recommended that I give it a try, and I was pleasantly surprised with my order which arrived a few days ago.

My delivery came in still hot and fresh. Ama’s Recipe only has a limited menu, but it’s really their unique kiampong that has everyone talking about them. It’s not the usual kiampong that I have experienced before from my other friends and family, but it packs a lot more flavors and ingredients that truly makes it extra special.

An order of Ama’s Signature Kiampong (P250) is already good for 2-3 persons. Kiampong is a traditional dish found in Filipino Chinese families which is usually prepared by the grandmothers and older generations. It is essentially a casserole dish or a type of fried rice which comes with various ingredients, making it a complete meal by itself.

Ama’s Signature Kiampong is quite different because it is prepared with a twist of fresh and healthy ingredients. Inside this rice dish, you will find tofu, carrots, spring onions, adobo peanuts, and meat. The combination is quite unique, especially the addition of carrots and tofu which gives it a different texture. I really love the explosion of flavors with every bite. It’s honestly the best kiampong I have ever tasted!

Ama’s Recipe also offers Tea Eggs (P150-6 pcs) which are best paired with the kiampong. Also called marble eggs because of their color and look, these are boiled in Chinese tea leaves with sauces and spices, giving it a savory taste. It adds another dimension to the already delicious kiampong. My fiancé says that this really brings back memories of his own grandmother’s cooking which he truly misses.

They also offer their Adobo Peanuts (P200-300 grams) separately if you want to add more toppings to the kiampong like I do, or just to munch on them as a snack. These are much better than the streetside peanuts being sold outside and I’m sure they are also healthier.

Now I understand why Alexis and her family feel that they should share this recipe with the rest of the community. Her ama’s unconditional love for her grandchildren makes her kiampong truly special. Ama’s Recipe delivers their signature dishes only during the weekends, so it’s better to book your orders early. You can contact them on Facebook and Instagram for your deliveries which can be done through Grab or Lalamove and will be charged to the buyer. I’m definitely ordering their signature kiampong again soon.

Ama’s Recipe

0917-5765855

Facebook: Ama’s Recipe

Instagram: @amas_recipe

[greytulip5-blog]

Stir-Fried Rice Noodles with Shrimp and Adobo (Pansit Bihon Guisado) Recipe

The word pansit comes from the Hokkien word pien sit, pien meaning “finished” or, more accurately, “cooked food.” It was originally a Chinese merchant’s meal meant to ease homesickness. It became a popular takeout food during Spanish colonial times among women working in cigar factories, and was prepared and sold by pansiteros who later set up shop in pansiterias that served Chinese food to workers and the traveling public. Pansit bihon, which uses a clear rice noodle, and pansit canton, which uses a thicker egg noodle, are regular offerings at fiestas. Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year’s celebrations.

Source: https://www.epicurious.com/recipes/food/views/stir-fried-rice-noodles-with-shrimp-and-adobo-pansit-bihon-guisado

[perthfoodreview]

HOME COOKING // first attempt at Penang Hokkien Mee AKA Prawn Mee. Been wanting to try making this dish for weeks and finally got around to it. Thanks to my uncle for the recipe! For me, there’s just something oddly satisfying and therapeutic about making a dish from scratch or putting together a bunch of flowers in a vase. 😊 Ingredients: 1kg mix of Shark Bay king & tiger prawns (34 prawns altogether) 1kg pork chuck bones 780g pork belly 2 whole red onions 10 dried chillis 5 tablespoons of oil 1 bunch of kangkong Bean sprouts Hard boiled eggs Hokkien mee (noodles) Rice vermicelli Fried shallots Recipe: 1) Prepare pork bone broth by boiling and simmering it for at least 1.5 hours on the previous night. 2) Blend two red onions and ten dried chillis together, pan-fry the paste with oil for 15 minutes. 3) With 1kg of medium or large prawns, separate the prawn heads and de-vein the prawns. After cooking the prawns (tails), de-shell the prawns. Fry the prawn heads and shells for 20+ minutes with the chilli paste mixture then add pork bone (can use pork ribs or meaty pork bones and pork belly) broth to cook at least 30 minutes. Sieve the broth to get a clear broth for the prawn soup base. 4) Slice cooked pork belly thinly. 5) Remove skin from shallots then lightly fry in oil. 6) Hokkien mee, rice vermicelli and bean sprouts, kangkong - Blanched in boiling water. 7) Assemble your bowl of Hokkien noodles with your choice of toppings: Hokkien mee, rice vermicelli, prawns, pork belly slices, kangkong, beansprouts, hard-boiled egg, fried shallots and prawn & pork bone broth. #HomeCooking #prawnnoodles #penang #hokkienmee #prawnmee #槟城福建面 #福建面 #虾面 #prawns #perthfoodreview #PFRCooks (at Perth, Western Australia) https://www.instagram.com/p/CIdPm9ojhUJ/?igshid=1ejtpqhsmpa8g

[minscollection-blog]

Chinese recipes

Chinese Recipes (Chinese Food Recipes) Chinese recipes and popular Chinese recipes for everyday Chinese cooking. These authentic Chinese food recipes are provided with color photos and simple step-by-step instructions. Click on the pictures and links below to get the Chinese recipes. 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Roast Pork Honey Lemon Chicken Honey Lemon Chicken Asparagus Beef Asparagus Beef Orange Beef Orange Beef Dan Dan Noodles Dan Dan Noodles Szechuan Beef Szechuan Beef Chicken and Pineapple Fried Rice Chicken and Pineapple Fried Rice Honey Sesame Chicken Honey Sesame Chicken Chicken Chow Mein Chicken Chow Mein Sweet and Sour Pork Noodles Sweet and Sour Pork Noodles Honey-Glazed Baby Back Ribs Honey-Glazed Baby Back Ribs Shrimp with Lobster Sauce Shrimp with Lobster Sauce Bell Pepper Chicken Bell Pepper Chicken Chinese Chicken Noodle Soup Chinese Chicken Noodle Soup Lemon Chicken Lemon Chicken Bok Choy Chicken Bok Choy Chicken Black Pepper Beef Black Pepper Beef Moo Goo Gai Pan Moo Goo Gai Pan Spam Fried Rice Spam Fried Rice Chinese Chicken Salad Chinese Chicken Salad Ginger and Scallion Beef Ginger and Scallion Beef Pork Dumpling Soup Pork Dumpling Soup Peking Pork Chops Peking Pork Chops Mini Spring Rolls with Chicken Floss Mini Spring Rolls with Chicken Floss Braised Pork Belly Braised Pork Belly (Dong Po Rou) Chinese Roast Chicken Chinese Roast Chicken Clay Pot Chicken with Mushrooms Clay Pot Chicken with Mushrooms Beef and Broccoli Beef and Broccoli Red-Cooked Pork Belly Red-Cooked Pork Belly Cantonese Beef Stew Cantonese Beef Stew Chicken Noodles Chicken Noodles Fried Meatballs Fried Meatballs Steamed Chicken in Lotus Leaf Steamed Chicken in Lotus Leaf Sesame Oil Chicken Sesame Oil Chicken Ngoh Hiang Ngoh Hiang Claypot Chicken Rice Claypot Chicken Rice Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Szechuan/Sichuan Roasted Chicken Szechuan/Sichuan Roasted Chicken Soy Sauce Chicken Soy Sauce Chicken Braised Pork Belly in Soy Sauce Braised Pork Belly in Soy Sauce Asian Crispy Fried Chicken Asian Crispy Fried Chicken Teochew Braised Duck (Lo Ack) Teochew Braised Duck (Lo Ack) Crispy Pork Belly (Siu Yuk) Crispy Pork Belly (Siu Yuk) Salt and Pepper Chicken Salt and Pepper Chicken Drunken Chicken Drunken Chicken Three Cup Chicken Three 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Cantonese Fried Noodles (Pork Chow Mein) Cantonese Fried Noodles (Pork Chow Mein) Crab Noodles Crab Noodles Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Fried Rice Vermicelli/Rice Sticks/Rice Noodles Fried Rice Vermicelli/Rice Sticks/Rice Noodles Chinese Fried Rice Chinese Fried Rice Fried Rice Noodles Fried Rice Noodles CHINESE RECIPES: SEAFOOD Crab Rangoon (Cream Cheese Wontons) Crab Rangoon (Cream Cheese Wontons) Shrimp Fried Rice Shrimp Fried Rice Kung Pao Shrimp Kung Pao Shrimp Zucchini and Shrimp Stir-Fry Zucchini and Shrimp Stir-Fry Stir-Fry Asparagus with Shrimp Stir-Fry Asparagus with Shrimp How to Make Fish Balls How to Make Fish Balls Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Cashew Shrimp Cashew Shrimp Salt and Pepper Shrimp Salt and Pepper Shrimp Shrimp with Lobster Sauce Shrimp with Lobster Sauce Shrimp Wrapped in Tofu Skin Shrimp Wrapped in Tofu Skin Braised Abalone with Sea Cucumber Braised Abalone with Sea Cucumber Happy Family Happy Family Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Crab Bee Hoon (Crab Noodles) Crab Bee Hoon (Crab Noodles) Ginger and Clam Soup Ginger and Clam Soup Winter Melon Soup Winter Melon Soup Fried Cuttlefish Balls Fried Cuttlefish Balls White Boiled Shrimp White Boiled Shrimp Sweet and Sour Crab Claws Sweet and Sour Crab Claws Penang Hokkien Char Penang Hokkien Char Broccoli and Scallops Broccoli and Scallops Cold Crab Noodles Cold Crab Noodles Ginger and Scallion Fish Ginger and Scallion Fish Taiwanese-style Clams Taiwanese-style Clams Baked Crab Baked Crab Shrimp Dumplings (Har Gow) Shrimp Dumplings Curry Clams Curry Clams Garlic Shrimp Garlic Shrimp How to make shrimp crunchy How to make shrimp crunchy? Shrimp and Chive Dumplings Shrimp and Chive Dumplings Egg Drop Soup with Clams Egg Drop Soup with Clams Fried Fish with Soy Sauce Fried Fish with Soy Sauce Chinese Steamed Fish Chinese Steamed Fish Shrimp with Snow Peas Shrimp with Snow Peas Lobster Yee Mein (Lobster Noodles) Lobster Yee Mein (Lobster Noodles) Singapore Fried Rice Noodles Singapore Fried Rice Noodles Sweet and Sour Fish Sweet and Sour Fish Ginger and Scallion Crab Ginger and Scallion Crab Baby Bok Choy with Shrimp Baby Bok Choy with Shrimp Honey Walnut Shrimp Honey Walnut Shrimp Pan-fried Prawns Pan-fried Prawns Steamed Fish Rolls Steamed Fish Rolls Dragon Well Tea Shrimp Dragon Well Tea Shrimp Imitation Shark's Fin and Crab Omelette Imitation Shark’s Fin and Crab Omelette Fried Shrimp Balls Fried Shrimp Balls Steamed Scallops Steamed Scallops Sichuan Crawfish Sichuan Crawfish Steamed Scallops with Fermented Black Beans Steamed Scallops with Fermented Black Beans Firecracker Shrimp Firecracker Shrimp Shrimp Omelet Shrimp Omelet Shrimp Wontons Shrimp Wontons Drunken Clams Drunken Clams CHINESE RECIPES: DIM SUM & DUMPLINGS Chicken Shu Mai (Siu Mai) Chicken Shu Mai (Siu Mai) Sichuan Red Oil Wontons Sichuan Red Oil Wontons Wonton Soup Wonton Soup Kimchi Dumplings Kimchi Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Shrimp and Napa Cabbage Dumplings Pork Dumpling Soup Pork Dumpling Soup Pan-Fried Dumplings Pan-Fried Dumplings Red Bean Bun Red Bean Bun Shrimp Dumplings (Har Gow) Shrimp Dumplings Steamed Dumplings Steamed Dumplings Sui Kow (Dumplings) Sui Kow (Dumplings) Chicken Buns (Chinese Steamed Buns) Chicken Buns (Chinese Steamed Buns) Steamed Fish Balls Steamed Fish Balls Chinese Jiaozi (Pork and Chive Dumplings) Chinese Jiaozi (Pork and Chive Dumplings) Shrimp Wontons Shrimp Wontons CHINESE RECIPES: VEGETABLES, EGGS, & TOFU Bean Sprouts with Tofu Hot and Sour Soup Hot and Sour Soup Garlic Mushroom Bok Choy Garlic Mushroom Bok Choy Pumpkin Rice Noodles Pumpkin Rice Noodles Garlic Bok Choy Garlic Bok Choy Green Onion (Scallion) Pancake Green Onion (Scallion) Pancake Tomato and Tofu Eggs Tomato and Tofu Eggs Black Bean Sauce Yong Tow Foo Black Bean Sauce Yong Tow Foo Vegetable Chow Mein Vegetable Chow Mein Egg Foo Young Egg Foo Young How to Make Tofu Skin How to Make Tofu Skin Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding How to Make Soy Milk How to Make Soy Milk Tobiko (Fly Fish Roes) Omelet Tobiko (Fly Fish Roes) Omelet Chinese Braised Soy Sauce Eggs Chinese Braised Soy Sauce Eggs Chives Omelet Chives Omelet Pickled Chilies Pickled Chilies Yong Tow Foo/Yong Tau Fu Yong Tow Foo/Yong Tau Fu Yam Rice Yam Rice Stir-Fried Brussels Sprouts Stir-Fried Brussels Sprouts Stir-Fry Pine Nuts with Corn and Peas Stir-Fry Pine Nuts with Corn and Peas Fried Eggs with Preserved Turnip Fried Eggs with Preserved Turnip String Beans/French Beans String Beans/French Beans Tomato Eggs Tomato Eggs Chinese Vegetable (Choy Sum) Chinese Vegetable (Choy Sum) Home-style Tofu (Tofu with Mushrooms) Home-style Tofu (Tofu with Mushrooms) Tea Leaf Eggs Tea Leaf Eggs Chinese Greens with Oyster Sauce Chinese Greens with Oyster Sauce Stir-fried Napa Cabbage Stir-fried Napa Cabbage Braised Tofu with Mushrooms Braised Tofu with Mushrooms Imitation Shark's Fin and Crab Meat Omelette Imitation Shark’s Fin and Crab Meat Omelette Mapo Tofu Ma Po Tofu Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Stir-fried Chive Buds Stir-fried Chive Buds Shrimp Omelet Shrimp Omelet CHINESE RECIPES: DESSERTS Red Bean Paste Pancakes Red Bean Paste Pancakes Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Almond Tea Almond Tea Souffle Egg White Balls with Red Bean Paste Souffle Egg White Balls with Red Bean Paste Longan Tong Sui Longan Tong Sui Wheat Mantou Wheat Mantou Red Bean Dumplings Red Bean Dumplings Pineapple Bun (Polo Bun) Pineapple Bun (Polo Bun) Snow Skin Mooncake Snow Skin Mooncake Red Bean Bun Red Bean Bun Peanut Cookies Peanut Cookies Peanut Dumplings Peanut Dumplings Taiwanese Shaved Ice with Fruits Taiwanese Shaved Ice with Fruits Sweet Tofu Pudding (Doufu Hua) Sweet Tofu Pudding Taiwanese Pineapple Tarts/Shortcakes Taiwanese Pineapple Tarts/Shortcakes Mini Egg Cake Mini Egg Cake Sweet Potato Mantou (Steam Buns) Sweet Potato Mantou (Steam Buns) Pineapple Tarts Pineapple Tarts Portuguese Egg Tarts Portuguese Egg Tarts Mini Portuguese Egg Tarts Mini Portuguese Egg Tarts Dongzhi Tang Yuan (Sweet Dumplings) Dongzhi Tang Yuan (Sweet Dumplings) Black Sesame Dumplings (Tang Yuan) Black Sesame Dumplings (Tang Yuan) Red Bean Dumplings Red Bean Dumplings