Welcome to Singapore cusine.
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Singapore cuisine
The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. Seafood prepared in a wide variety of ways is much favoured by the local inhabitants. Barbecued stingray, black pepper crabs, chilli crab, deep fried baby squid and drunken prawns are some of the seafoods which Singaporeans and visitors cherish.
Sayor Loday
Cut cabbage into bite-sized pieces. String French beans and cut into finger lengths diagonally...
Stewed Pork in Claypot
Cut pork into cubes and add in marinate mixture. Set aside to marinate for 30 minutes. Heat wok up and add in 2 tbspn of peanut oil...
Crispy Fried Tempe (Keripik Tempe)
Slice the tempe in thin 3½ x 5 cm squares. Set aside. Mix the spice-paste together with the water and slaked lime...
Fried Rice (Nasi Goreng)
The name Nasi Goreng means simply 'fried rice', and it is really a collective description of an indefinite number...
Roast Duck, Melon and Mango Salad
Remove flesh from duck and cut into fine strips. Cut flesh of melon, mango, cucumber, pear and jicama...
Pepper Crab
Blend white pepper and coriander seeds in a blender until fine. Wash and clean crabs, discards...
