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The food of Malaysia and Singapore is very much a cuisine of cross-cultures: from Malay to Chinese, Indian and Nyonya to regional variations spanning Penang to Ipoh, Borneo, Malacca (Melaka) and Sarawak. Laksa is probably Malaysia’s best-known export, and across the country and cultures the soup can vary greatly, distinguished by uses or omissions of coconut milk, lemongrass, curry, noodle types and more – most common are asam and curry laksa. Feather-light roti is a staple of the late-night mamak eateries, while other popular dishes include nasi lemak, nasi or mee goreng, beef rendang, asam prawns, ayam goreng, kangkung belacan and – for dessert – cendol and ais kacang. Singapore, which separated from Malaysia in 1965, shares many similar dishes with subtle differences, and is famed for its Singaporean chilli crab.

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Malaysian / Singaporean
Chwee Kueh (steamed rice flour with
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Malaysian / Singaporean
Hainanese Chicken Rice
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Malaysian / Singaporean
Ayam Pansoh Tagine
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Malaysian / Singaporean
Assam Prawns
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Malaysian / Singaporean
Sambal Eggplant