Category Archives: Hawker / Street Food

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Nasi Bryani

Nasi bryani is such a common dish in Singapore, and every single Indian store I know sells it. It is
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Char Kway Teow (炒果条)

Together with oyster omelette, char kway teow reminds me of the street operas in Singapore. 做大戏。I am not a fan
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Chicken Dumpling (鸡肉包)

We eat these on a daily basis in Singapore. It is sold literally everywhere. When I was teaching in SMU,
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Singapore Curry Chicken

This is so often cooked in our house, I don’t even think we need to have a recipe. But I’d
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Mum’s Nasi Lemak

Nasi is rice in Malay, while lemak means fat, though when we say lemak, it often refers to coconut milk
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Big Pork Dumpling (大包)

Steamed yeast buns has always been my nemesis. It looks so deceptively simple yet, I find it harder than any
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Soon Kueh (笋粿)

My earliest memory of Soon kueh is my mother kneading the dough inside a red plastic container. I remember putting
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Singaporean Rojak

My first memories of rojak was this hawker who would peddle to our neighbourhood and sound his horn to let
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Otah

Yes, we all grow up with these. For beginners, we train our palette eating the white, non-spicy versions and then
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Mee Siam

I am not sure why we call this Mee Siam, as if it originates from Siam or Thailand. I have
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Char Siew Sou (叉烧酥)

Making Char Siew Sou has always been a 'big affair'. In fact, making any kind of puff pastry is too
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Popiah (薄饼)

This is a common street or hawker food in Singapore, which is primarily vegetables. My mum would tell me how
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Sang Choy Bao (生菜包)

When I was little, my mum would make fried rice and then cut some ice berg lettuce. We love Sang
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Muah Chee (麻糍)

These days, some western desserts call for candied bacon. While many find it refreshing and innovative, I wonder if people
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Plain Porridge (白粥)

I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I've tried
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Satay

One of the three opened jars of peanut butter in the pantry tastes blend. I have to find a way
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Raw Fish Salad(鱼生)

I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I've tried
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Curry Puffs

My father was a pastry chef. My mother told me a story of how he was asked to conduct a
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Ondeh Ondeh

I learned to make Ondeh Ondeh when I was 13 years old, in my Secondary 1 Home Economics class when