Singapore Food Stories

THE KOEL wakes you up in the early mornings with its loud call, beckoning you to the breakfast table. Here, our food stories begin.

Fura – Insects on the menu

And other unique bites at this unique cocktail bar

Singapore Gin

Singaporeans and expats create their very own award-winning labels

Golden Coffee Tales

Kopi More and The Coffee Xpress at Golden Mile Food Centre

Auntie Flo's Boozy Fruitcake

Christmas cooking begins

Makan Kampung

Malay food at its best

Bandung Ice Cream

The Bandung drink does not originate in the city of Bandung in Indonesia as I thought. The drink means "pairs" or "joined" referring to its ingredients of rose syrup and milk. It has roots in British colonial Singapore in the early 20th century. Try making the ice cream.

Cats and eats

Neighbourhood discoveries

Azi's epok epok

The Best in the World

Features

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Rachel Khoo

A short chat

Pink!

Discover delicious food of dramatic fuschia colour

Kueh Lapis, a cake in Food Koel

Kueh Love

Christopher Tan's local desserts and snacks

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Nonya delights

Classics of Singapore heritage

Indian flatbread, Singapore Food - Food Koel

Indian Breakfast

Devagi Sanmugam makes dosai

Recipes

Hawker food

Chwee Kueh

Street food

Chilli crab

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Home food

Devil curry

Recipe of the Week

This popular dish at Singapore hawker centres is made with egg noodles tossed in sauces, chilli, lard oil and broth, and topped with charsiew pork, choy sum and crispy lard bits

HELLO

I’m a quirky Singaporean, who loves writing about food. When I was away in Canada during college I missed the food back home so much, especially during the freezing winters.

Carol Kraal

The Cats

Mama Rusty and Little Boy Rory on our neighbour's roof
SHE'S MAKING GORENG PISANG
This popular snack is made with bananas coated in batter and deep fried

Both Malay and Chinese stalls at hawker centres and streetside pop-ups make their own versions of Goreng Pisang

Time for a Cocktail

Ashey Boy fancies an aperol spritz

A spritz is an Italian bubbly cocktail consisting of prosceco, Aperol bitter aperitif and soda. Aperol is an orange-hued botanical liquor invented by the Barbieri brothers in Padova, Italy in 1919. Its bitter notes come from sweet and bitter oranges, rhubarb and gentian root.

APEROL SPRITZ

Fill a large wine glass with ice
2 parts Aperol
3 parts prosceco
1 part soda

Stir well and garnish with a slice of orange

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Negroni

1oz gin, 1oz campari, 1oz sweet red vermouth. Stir into a rocks glass over ice. Garnish with orange peel

Singapore Sling

Shake together with ice 1oz gin, dash Angostura bitters, 1/4oz cherry liqueur, 1oz pineapple juice, 1/2oz lime juice, 1/4oz Benedictine. Strain into highball glass with ice, top with soda, garnish with orange slice and cherry skewer

My Bookshelf

THE FOOD OF THE SINGAPORE MALAYS

by Khir Johari

S$70.11 on Amazon.SG

This is not a cookbook of recipes but a researched story of the people and their food in the Malay Archipelago

5 Reasons why this Food Book is on my bookshelf

  1. Writer and Food historian Khir Johari spent 11 years researching, travelling, writing, eating and discovering food of the Malay Archipelago, which spans Malaysia, Indonesia and Singapore. The book is a fascinating journey across geography, time and cultural identity
  2. The many photographs, illustrations, essays and observations that enrich the 621-page hardback are a joy to discover. I especially love the obscure and near-extinct dishes of our indigenous ancestors
  3. Well-deserved award of “Best of the Best Book in the World” at the 2023 Umea Food Symposium in Sweden, the Oscars of gastronomy literature
  4. I love Malay food and Singapore’s part in Nusantara, the Malay Archipelago, is an eye-opener into the foods, ingredients and folklore
  5. Good photography does so much for a food book. You can almost smell the dishes, herbs and spices of the well-composed pictures
Honey is a little shy
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