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Category: Poultry Dishes

A Recreation of my Chorchor’s Kari Kapitan

A Recreation of my Chorchor’s Kari Kapitan

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Sean Koay shares his memories of learning how to cook this spicy, sweet and sour Kari Kapitan from his Popo, who learnt it from his Chorchor. … Continue Reading >A Recreation of my Chorchor’s Kari Kapitan

Eurasian Christmas Chicken Pie

Eurasian Christmas Chicken Pie

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This “soupy” chicken pie comprises of chunky chicken soup capped with puff pastry, and is typically only served in Eurasian households during Christmas. … Continue Reading >Eurasian Christmas Chicken Pie

Mee Soto with Begedil & Kecap Manis Dip

Mee Soto with Begedil & Kecap Manis Dip

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Mee soto is a dish that showcases the versatility of rempah. The paste is fried briefly before being simmered with chicken, whole spices and water. … Continue Reading >Mee Soto with Begedil & Kecap Manis Dip

Lor Mai Gai, The Kopitiam Snack From My Childhood

Lor Mai Gai, The Kopitiam Snack From My Childhood

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Lor Mai Gai literally means ‘glutinous rice chicken’, a humble snack served straight from the steamer, in its little foil cup. … Continue Reading >Lor Mai Gai, The Kopitiam Snack From My Childhood

If You Could Master Just One Singaporean Dish, Make It Curry Chicken

If You Could Master Just One Singaporean Dish, Make It Curry Chicken

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There is perhaps no dish that is more beloved or more commonly seen in Singaporean homes than some kind of curry chicken. … Continue Reading >If You Could Master Just One Singaporean Dish, Make It Curry Chicken

Flaky Curry Puffs Made With ‘Asian Puff Pastry’

Flaky Curry Puffs Made With ‘Asian Puff Pastry’

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Curry puffs are the lovechild of British pastries and Indian curried potatoes. Like puff pastry, this pastry is a result of layering fat and water. … Continue Reading >Flaky Curry Puffs Made With ‘Asian Puff Pastry’

Cherin Tan’s Duck Two Ways

Cherin Tan’s Duck Two Ways

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Cherin Tan’s recipes for Kiam Chye Duck Soup and Hakka Sour Plum Duck to stretch a duck – so appropriate in this time of Coronavirus. … Continue Reading >Cherin Tan’s Duck Two Ways

Teochew Braised Duck, or Lor Ark

Teochew Braised Duck, or Lor Ark

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Teochew braised duck is braised with spices and soy sauce. Also known as master stock, the broth can be re-used over and over again in future braises. … Continue Reading >Teochew Braised Duck, or Lor Ark

A Step-By-Step Guide How to Velvet Meat

A Step-By-Step Guide How to Velvet Meat

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All you need: meat, pepper, Shaoxing, salt, cornstarch, oil, 1 hour, a wok. What you get: ultra-tender and silky meat like that at your local tze char. … Continue Reading >A Step-By-Step Guide How to Velvet Meat

Golden Dragon Chicken, A Vanishing Cantonese Classic

Golden Dragon Chicken, A Vanishing Cantonese Classic

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Golden Dragon Chicken used to be a popular dish in Singapore back in the day. The skin of a whole chicken is stuffed with seafood paste and deep-fried. … Continue Reading >Golden Dragon Chicken, A Vanishing Cantonese Classic

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