CHINESE NEW YEAR SPICY TAMARIND PRAWNS Serves 4 500g fresh large prawns, cleaned with shells on 5 shallots, peeled 3 cloves garlic, peeled 1 lemongrass, sliced 3 red chillies 2 dried chillies 2 cm fresh turmeric 2 cm galangal…
RECIPE AZIZAH’S EPOK EPOK Epok epok is a Malay-style curry puff with assorted fillings Makes 20 FILLING 3 potatoes, peeled and diced 1 onion, peeled and diced 1/2 cup minced beef 3 tbsp cooking oil 2 tbsp curry powder 1/4…
AUNTIE DEVI’S DEEPAVALI CRAB CURRY The most delicious Indian food smells waft over from our neighbour Auntie Devi’s home in the evenings. Cardamom and curry leaves and cinnamon coming alive in hot oil. Chilli that hits the eyes and catches…
Wander around the streets and you'll see cats lolling around in the shade or basking in the sunshine. Many are on the chubby side with all the good food around them
Steamed rice flour cake with preserved radish This Teochew savoury snack with Guangdong origins literally means ‘water cake’. A tiny well in the middle of the rice flour cake forms a pool of water when it is being steamed. Springy…
Singaporeans JAMIE KOH, SIMON ZHAO and VIC RAM, and expats TIM WHITEFIELD, ANDY HODGSON, CHARLIE VAN EEDEN and CHRIS BOX, brave the road less travelled to create their own gin labels that are proudly Singapore-made
The Peranakans are an ethnic group in Singapore descended from the indigenous Malay women and Chinese immigrants, who came to Singapore in search of work
Food writer and cooking instructor CHRISTOPHER TAN chats about Singapore’s love for kueh and his book By Carol Kraal
