Baku Kitchen! An independent reference of traditional food

Singapore

Ask what Singapore eats and the answer starts with this: hawker-centre nation refining Chinese, Malay and Indian classics into obsessive one-plate icons. Look for Hainanese Chicken Rice (silky poached chicken, rice cooked in chicken fat, chili-ginger dips), Chilli Crab (mud crab in sweet-savory tomato-chili gravy, mopped with fried mantou) and Laksa (katong-style thick rice noodles in rich coconut prawn gravy). Brought by Hainanese migrants from Wenchang chicken; Moh Lee Twee’s Swee Kee, opened in 1949, popularised the plated Singapore version. This atlas has 38 Singapore dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

38 dishes.

Ayam Buah KeluakAyam Buah KeluakChicken stewed with black nuts whose fermented kernels are scooped out and eatenBak Chor MeeBak Chor MeeEgg noodles with minced pork, liver, dumplings, vinegar and chilliBak Kut TehBak Kut TehPork ribs simmered in dark herbal broth, Klang specialtyBak KwaBak KwaSweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoalBandungBandungEvaporated milk turned bright pink with rose syrup and served over iceBlack Pepper CrabBlack Pepper CrabCrab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungentCarrot CakeCarrot CakeFried radish-cake cubes with egg, in black or white styleChar Kway TeowChar Kway TeowFlat noodles wok-charred with prawns, cockles, egg and Chinese sausageChilli CrabChilli CrabMud crab in sweet-savory tomato-chili gravy, mopped with fried mantouChwee KuehChwee KuehSteamed rice cakes topped with salty preserved radish and chilliCurry PuffCurry PuffFlaky pastry pocket of curried potato, chicken and eggFish Head CurryFish Head CurryRed snapper head in South Indian curry with okra and aubergineHainanese Chicken RiceHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger sauceHokkien MeeHokkien MeePrawn-stock braised noodles with squid, lime and sambalKayaKayaJam of coconut milk, egg and pandan, stirred slowly until thick and fragrantKaya ToastKaya ToastCharcoal toast with coconut jam and butter, soft-boiled eggs, kopiKopiKopiKopitiam coffee roasted with butter, ordered in coded shorthandKueh Pie TeeKueh Pie TeeCrisp pastry cups filled with braised turnip, prawn and sweet chilli sauceLaksaLaksaKatong-style thick rice noodles in rich coconut prawn gravyMee RebusMee RebusYellow noodles in thick sweet potato and prawn gravy with egg and limeMee SiamMee SiamThin rice noodles in a sweet-sour tamarind and fermented bean gravyMichael JacksonMichael JacksonCold soy milk poured over black grass jelly, stirred to a marbled swirlMillion Dollar CocktailMillion Dollar CocktailGin, sweet vermouth, pineapple, grenadine and egg white, shaken frothy.Milo DinosaurMilo DinosaurIced Milo heaped with extra malt powder, hawker-era inventionNyonya AcharNyonya AcharCucumber, carrot and cabbage in turmeric vinegar with ground peanuts and sesameOrh LuakOrh LuakOysters fried into a soft starchy egg batter with crisp edges, served with chilli vinegarPandan CakePandan CakeFeather-light green chiffon cake scented with pandan and coconutPopiahPopiahSoft wheat skin rolled around stewed turnip, egg, peanuts and sweet saucePutu PiringPutu PiringSteamed rice-flour discs filled with palm sugar, served on pandan with coconutRojakRojakFruit and dough fritters tossed in prawn paste, tamarind, sugar and peanutsRoti PrataRoti PrataCrispy-flaky griddled flatbread served with fish currySataySatayGrilled skewers with peanut sauce and lontong; countless regional versionsSingapore SlingSingapore SlingPink gin cocktail with cherry brandy, Benedictine, pineapple and limeStengahStengahWhisky poured half and half with soda water over ice, drunk at sundownStraits SlingStraits SlingGin, Benedictine, cherry brandy, lemon and bitters lengthened with sodaSup TulangSup TulangMutton bones in a red masala gravy, the marrow sucked out with a straw

  • Ayam Buah Keluak

    Chicken stewed with black nuts whose fermented kernels are scooped out and eaten. Ready in 1 hr prep and 1…

  • Bak Chor Mee

    Egg noodles with minced pork, liver, dumplings, vinegar and chilli. Ready in 25 min prep and 15 min cooking. 2…

  • Bak Kut Teh

    Pork ribs simmered in dark herbal broth, Klang specialty. Ready in 20 min prep and 2 hr cooking. 4 servings.…

  • Bandung

    Evaporated milk turned bright pink with rose syrup and served over ice. 5 min to prepare. 4 glasses. A drink…

  • Black Pepper Crab

    Crab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent. Ready in 30 min prep and 20…

  • Carrot Cake

    Fried radish-cake cubes with egg, in black or white style. Ready in 30 min prep and 1 hr cooking. 4…

  • Chwee Kueh

    Steamed rice cakes topped with salty preserved radish and chilli. Ready in 30 minutes prep and 40 minutes cooking. About…

  • Curry Puff

    Flaky pastry pocket of curried potato, chicken and egg. Ready in 1 hr prep and 30 min cooking. About 20.…

  • Fish Head Curry

    Red snapper head in South Indian curry with okra and aubergine. Ready in 30 min prep and 40 min cooking.…

  • Hokkien Mee

    Prawn-stock braised noodles with squid, lime and sambal. Ready in 30 min prep and 1 hr 30 min cooking. 4…