This is another must try when you are in Singapore, that is the Hainanese Chicken Rice. It promises you tender chicken after 2.5 hours of cooking using this special recipe and preparation. You need, 1 kg of chicken, ginger, onions for the stock. The chicken part of the meal will need 1.5kg of free range chicken. Mainly chicken but you need Shaoxing wine or Chinese cooking wine, light soy sauce, chopped garlic clove, ginger slices, chopped spring onions, sesame oil and salt. There other two other sauces to go along with this delicious chicken other than rice. Chilli sauce can be made with 10 long red chilli, garlic, ginger, lime juice & salt. While the ginger sauce with garlic, ginger, lime juice and salt. In the video at 7:06 shows this detail and you can really make a great condiment that really enhances this wonderful rice meal. Of course, the rice is no ordinary rice too. Using the reserved chicken fat, add grated ginger, finely chopped garlic cloves, pandan leaves, salt, and long-grain rice to prepare. The instructions are available in the following video recipe.

Originally uploaded by zannnielim

Bak chor mee in short is BCM, so if you say BCM to some local Singaporean, they know what you mean. 'Bak chor' is delicious minced meat and the marinate use in this recipe is simply some soya sauce, ground garlic powder and some flour. This version of mee pok is served with minced meat, sliced mushrooms and shredded lettuce. Will need meat balls, beansprouts, bits of deep-fried lard to get closer to the traditional taste. The bits of deep-fried lard is the most magical ingredient. Will also place a few small pieces of fried crispy sole fish as garnishing if you can manage to get them in Europe.

The ingredients of Roti Prata are flour, melted ghee (or margarine), sugar, salt, condensed milk, oil to coat and cook the prata. The preparation of the dough is sifting flour and salt together. Rub ghee into flour, add water, sugar milk and knead for 15minutes til smooth soft dough is formed. Divide the dough into 10 tennis ball size portions, rub oil and let it rest. Next is work the ball into thin sheet, then make it flat and stretch it. Oil it often to prevent sticking, and finally flattening it after rolling it up. The final step is to fry it in oiled pan til brown spots appear and dough became crispy. You should also crush it with both hands on paper towel while it is still hot from the pan. Serve with a simple curry.

Following is a recipe video.

Reputed to be a sinful dish, this packed with high saturated fat content Char Kway Teow is a must try when you are in Singapore. In the earlier days when it was invented, mainly labourers are eating it as it was a cheap source of nutrients and energy. Since it was sold by farmers and fishermen and cockle gatherers, this dish consists of deshelled cockles, prawn, fishcake, Chinese sausage, stir-fried egg, pork fat sometimes crisp croutons of pork lard. The toppings are chopped Chinese chives. If you like spicy, a dash of chilli belachan is added to give it some kick (heat) and neutralizes by the juicy flavours of bean sprouts.

There is a little food fight over the origination of great national favourites like this one. I believe there are Malaysian friends arguing that these delicious local foods are their invention too. And since historically we know that Singapore was independent since 7 August 1965, those days when our early Chinese immigrants arrived, it is highly possible that these great foods are invented in the region – Singapore and Malaysia – at that time. Nonetheless, the recipe evolved to suit each regions preferences and tastes. It is quite pointless to claim now about its origination, other than raking up the past separation and disputes. So let's call Char Kway Teow a 'Southeast-Asian' hot favourite.

Skewered seasoned grilled meat, be it chicken, mutton, beef or pork. In Singapore, this is mostly a Malay food, so it is pretty rare to find pork satay. Satay is a national dish of Indonesia, and since we are neighbours, you can easily find delicious satay stalls in Singapore too. There are other variations of satay, for example the Japanese Yakitori, the Turkish Shish kebab, the Caucasian Shashlik, the South African Sosatie and the Chinese Chuan’r. The dipping sauce is a spicy peanut gravy next to slivers of onions, rice cakes (called ketupat) and cucumbers. The Indonesian uses a soy-based dip. The marinate of satay is the spice Turmeric which is why it is yellowish in colour.

This is a Teochew soup. Comfort food. Rather one of my favourite soup made with pork ribs. Nowadays, there are premade spices sachets to just drop into a pot of water, add the washed ribs and an entire bulb of garlic, unpeeled. Season to taste at the end of the 1 hour simmering. The taste of the ribs is great when dipped into some dark soya sauce and chili padi. To be really honest, this soup goes just enough and well with Jasmine white rice. Nothing else.

There isn't really a secret recipe. I agree with this because this is a very down-to-earth good quality soup made with fresh Pork ribs, garlic peppercorns and patience.

The Scottish celebrity chef, Gordon Ramsay, challenged 328 Katong Laksa in Singapore for this dish. The secret lies in the Rempah or mixed spices. Rempah is a nonya ingredient made from fresh herbs and dried spices, mainly from dried chillies, fresh chillies, galangal, lemon grass and tumeric. Ginger, garlic, shrimp paste (or belachan), coriander seeds, dried shrimps, candle nuts, bean paste and other herbs. In the Laksa, there are dried prawns, coconut milk, chicken stock, prawns, clams, thick rice stick noodles, bean sprouts, tofu puffs, hard-boiled eggs, fresh daun keson or Vietnamese mint (aka laksa leaves). Preparation tool is the mortar to pound the dried prawns til crumbly.