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.

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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.

TashaLilly is a great recipe blog that follows the culinary adventures of Natasia Musumeci, a 28 year old food lover living in New York City. She is passionate about cooking and creating fun and easy recipes to share with her friends and family. She is constantly searching for delicious recipes to try and nothing is out of bounds, although sometimes it doesn't always end well, it's always fun!

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.

Sea cucumber, or namako (japanese) is rich in iron and good source of calcium. They are usually sold in the markets dried and are hard as rocks. Prepared by soaking in water for at least 24 hours, during which it doubles in size. It becomes gelatinous, slippery with a rubbery texture. Flavours to cook with: garlic, chill or fermented bean sauces. Dishes to incorporate with: Winter melon, dried scallop, kai-lan or Shiitake mushroom. My grandmother has a traditional soup recipe that includes the sea cucumber from her hometown in Chaozhou. She made a very delicious broth with pork bone, Chinese cabbage, Fish paste or Fiskbullar (Scandinavian) and Fish Maw.

Photo credit: Foods Heaven