Singaporean
Adam Liaw’s ABC chicken soup
In Malaysia and Singapore, the name of this soup refers both to the simplicity of preparation and the vitamins found in its ingredients.
- 1-2 hrs
- Adam Liaw
Rosheen Kaul’s hokkien hae mee (pork and prawn noodle soup)
This noodle bowl, a classic breakfast dish in Singapore and Malaysia, is all about the rich, shimmering broth.
- 2 hrs +
- Rosheen Kaul
Adam Liaw's Singapore-style barbecued chicken wings
Go to any hawker market around Singapore and you'll find these wings slowly grilling on the barbecue. With a bit of chilli sauce and an ice-cold beer, there's nothing better.
- < 30 mins
- Adam Liaw
Karen Martini's Singapore noodles
Rather than being an actual Singaporean invention, Singapore noodles are thought to be more of a tribute to Singapore. The dish is said to have been devised by Chinese cooks in homage to the cultural diversity of the island republic, borrowing from a couple of cuisines – hence the curry powder. This version can be tweaked to your preference, or just adapted to use up leftover proteins. It's really simple to pull together and only takes a matter of minutes to cook.
- < 30 mins
- Karen Martini
Singapore chilli prawns with crisp noodles
This is a super-easy, non-eggy version of the rich, hot, chilli sauce used for the famous Singaporean chilli crab. It's messy to eat but nobody seems to mind.
- < 30 mins
- Jill Dupleix
Original URL: https://www.theage.com.au/goodfood/topic/singaporean-lb1