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Key Ingredient
- Bean Sprout (1)
- Candlenut (1)
- Carrot (1)
- Chicken (2)
- Chilli (5)
- Coconut (1)
- Coconut Milk/Cream (1)
- Coriander (1)
- Crab (1)
- Cucumber (1)
- Egg (1)
- Eschallot (1)
- Fish (1)
- Ginger (1)
- Hoi Sin Sauce (1)
- Lemon (1)
- Lettuce (1)
- Mango (1)
- Onion (2)
- Oyster sauce (1)
- Pandan Leaf (2)
- Peanut Oil (1)
- Peanuts (3)
- Pineapple (1)
- Rice (1)
- Sago (1)
- Shallots (1)
- Soy sauce (4)
- Tamarind (1)
- Tomato Paste (1)
- Wine (1)
Special Consideration
Singaporean Cuisine
Special Utensils
Mortar and pestle
A good solid mortar and pestle is a must for pounding spice pastes, pulverising garlic or ginger, bruising lemongrass and general preparation for Singaporean dishes. Experienced cooks prefer the “hands on” aspect and control a mortar and pestle gives as opposed to a blender.
Rojak bowl
A big deep bowl, often ceramic, in which ingredients for the crunchy salad rojak are mixed and the dark viscous soy dressing is added and tossed through.
Wok
Essential for many Singaporean dishes: for deep frying and stir frying. After use, never use detergent, clean with water and place back on the gas to burn away impurities, wipe with a paper towel with a little oil to keep it at its best.
Featured Food & Recipes
Hot Tips
Seasoning meat for goulash
After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.
Glossary
Bechamel Sauce
A white sauce made by thickening milk with roux. A basic bechamel may be a mother sauce for many small sauces; seasoned bechamel is a finished sauce.
