Singapore is one of my favourite cities to eat in… and I’ve eaten in a LOT of cities! The diversity of the food is something that really appeals to me, as well as how dynamic and ever-changing it is, while still remaining true to its traditional and historical roots. As a special treat, I’ve whipped up a few of the Singaporean cuisine classics for you to try (have you seen my chilli crab challenge yet?), so you can bring a taste of the Lion City home, wherever you are in the world.
My Singapore recipes include two of my favourites: fish head curry, and then a delicate sweet treat for afters: kueh dadar. You might not have heard of or tasted either of them, but trust me when I say you definitely want these iconic items on your radar.
I’m also trying my hand at zi char recipes. Zi char (which means to “cook and fry”) is a homely, comforting style of local dishes that are shared communally between loved ones. It’s something that sums up the culture of Singapore a lot to me – when you head to a hawker centre with your loved ones, you order an array of delicious dishes, and then everyone tucks in and catches up. With that in mind, I’ve put together a zi char banquet menu that is perfect for sharing.
Zi char banquet menu
Singapore Cereal Prawns
Invented in Singapore zi char restaurants, this seafood dish is rather special. Succulent king prawns get a nostalgic coating in and the result is rich, sweet, savoury and crunchy. The cereal used for this dish is called Nestum, which is a much-loved Malaysian brand that has a light, flaky texture. Seek it out at Asian grocers or online.
Sambal Sotong
Sambal sotong, or squid sambal, is a popular Malaysian dish that’s spicy, sweet and delicious, using the chilli-based condiment as its hero. It deserves the freshest squid you can find for the most tender result. It’s a fantastic seafood recipe that’s a great addition to your zi char banquet.
Prawn Egg Foo Young
Egg foo young is essentially a flavoured and filled Chinese omelette, smothered in a delicious gravy-like sauce. It’s light, fluffy and comes together very quickly, so is perfect for rustling up when you don’t feel like flexing your cooking muscles too much.
Easy Asian Greens
Restaurant-style Asian greens are so easy to achieve at home and they take next to no time to prepare and cook. Slice any greens you can find in store – bok choy, gai larn (Chinese broccoli), broccolini, choy sum – then stir-fry with garlic and oyster sauce in a wok.
Classic Singaporean dishes
Fish Head Curry
Singapore is rich in culture and history, and fish head curry is a great example of this. Apparently, the dish came about when an Indian immigrant, Mr Gomez, wanted to make a typical South Indian fish curry that also appealed to his Chinese customers, as he knew that fish head was a favourite in the Chinese culture. And so fish head curry was born: a unique blend of cuisines and flavours… and one of my favourite recipes to come out of Singapore!
Kueh Dadar
Kueh Dadar are commonly eaten in Singapore and across Southeast Asia as a popular sweet treat snack or dessert. Kueh (also spelled ‘kuih’) is a broad Malay term meaning a snack, or bite-sized dessert. They can be sweet or savoury and the repertoire of them in Singapore is vast, many associated with the Nonya (or Straits Chinese/Peranakan) communities. Generally kueh can be complicated to make but not these; you just make the simplest filling, cook a thin batter (exactly as you would a crepe), fill, then roll.
These vibrant coloured rolled-up crepes get their colour from pandan leaves, and are filled with a sticky coconut filling that’s sweetened by Malaysian palm sugar.
Prefer your recipes in video form? I’ve got you! Watch below as I tackle the delicious duo, otherwise read on…
I’d love to know what you think of these recipes – tag me on the socials over on Instagram or Facebook and share your thoughts!
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