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Food Category
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)
- Peanuts (3)
- Peanut Oil (1)
- 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
Poaching an egg
The key to poached eggs is using a fresh egg. Bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is simmering swirl the water to create a whirlpool. Crack your egg into a cup and gently slip the egg into the centre of the whirlpool.
Glossary
Wombok
Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.
