Duck rice
Roast duck rice in Singapore.
Roast duck rice served at a Kopi tiam in Singapore
Place of origin Singapore
Region or state China, Malaysia, Singapore and Thailand
Main ingredients Duck, maltose or honey, rice vinegar, rice
 Cookbook: Duck rice   Media: Duck rice
Duck rice (simplified Chinese: 鸭饭; traditional Chinese: 鴨飯; pinyin: yā fàn) is a Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.

This dish can commonly be found in food centers all around Singapore.


The Best Braised Duck Rice Hawkers in Singapore
Lor Ah,  Duck Noodles,  Duck Porridge


1) Heng Gi Goose and Duck Rice
 Top Wok Best of the Best    Open for lunch    Open for dinner
Zhujiao Centre (Tekka Market)
665 Buffalo Road, #01-335 S(210665)
Closed on Mondays

2) Liang Zhao Ji 梁照记
Open for lunch
Whampoa Drive Market & Hawker Centre #01-07
Block 90 Whampoa Drive S(320090)
Closed on Tuesday

3) Sum Long Teochew Braised Duck
 Open for breakfast    Open for lunch    Open for dinner
Block 57 Eng Hoon Street #01-88 S(160057)
Closed on weekends dinner

4) Cheok Kee Duck Rice
 Open for lunch    Open for dinner
520 Macpherson Road S(368213)
Closed on Tuesdays

5) Cheok Kee Duck Rice
 Open for lunch    Open for dinner  
East Coast Lagoon Food Village, Stall 29
1220 East Coast Parkway S(468960)

6) Chuan Kee Boneless Braised Duck
 Open for lunch    Open for dinner    Block 105 Yishun Ring Road #01-159 S(760105)

7) Ah Xiao Teochew Braised Duck
 Open for lunch    Open for dinner    Golden Mile Food Centre #B1-43
505 Beach Road S(199583)

8) Lee Xin Braised Duck
 Open for breakfast    Open for lunch    Open for dinner    
North Bridge Food Centre #01-93
861 North Bridge Road 198783
Closed on Fridays.

9) Delicious Duck Noodles (for Braised Duck Noodles)
 Open for breakfast    Open for lunch  
Tanglin Halt Market #01-23
Block 48A Tanglin Halt Road S(148813)
Closed on Mondays and Fridays

10) New Market Teochew Duck Rice 新吧刹潮州鹵鴨飯
 Open for lunch    Open for dinner
Alexandra Village Food Centre #01-84
Block 120 Bukit Merah Lane 1
Closed Thursday & Friday

11) Ah Seng Braised Duck Rice 亚盛卤鸭饭
 Open for lunch
Serangoon Garden Market & Food Centre, Stall 44
49A Serangoon Garden Way S(555945)
Closed on Sundays

12) Ban Chuan 萬全
 Open for lunch    Open for dinner      
Ang Mo Kio Ave 6 Market and Food Centre #01-19
Blk 724 Ang Mo Kio Ave 6 S(560724)

13) Ng Soon Kee Fish & Duck Porridge
 Open for lunch    Open for dinner  
Aljunied Block 117 Market & Food Centre,
Block 117 Aljunied Avenue 2 S(380117)
Closed on Sundays

 14) Sia Kee Duck Rice
 Open for lunch    Open for dinner  
659 Geylang Road (Lorong 35) S(389589)
Closed on Wednesdays

15) Run Ji Cooked Food  润记熟食  (for Braised Duck)
 Open for breakfast    Open for lunch
Chinatown Complex Food Centre #02-140
Blk 335 Smith Street S(050335)
Closed on Wednesdays

16) Seng Huat Duck Rice
 Open for breakfast    Open for lunch  
Sembawang Hills Food Centre #01-07
590 Upper Thomson Road S(574419)
Closed on Mondays

Bbq seafood        

BBQ seafood

In Bbq seafood , u can find cockles clams cockles and many more seafood , they r using sambal Chilli for the bbq,
Sambal Chinese we called it 三巴 meaning chilly plus garlic or just plain Chilli with belacan
Belacan means it's a dried shrimp paste which goes into the toaster and bake , and mix it with the blend Chilli , u can find it most of the supermarket here in Singapore
Cockles are cook by hot water , if u want the cockles to be half cook , the hot water which goes through the cockles mustn't be very long , if not the cockles will be hard n tasteless,

They have a wide variety of seafood in Singapore stall too , like fried vegetables to go with the white rice and etc ,

Clams they use fresh garlic to bbq it, make the clam tender and soft and juicy

Best seafood restaurant or stall in Singapore are


1) Chomp Chomp Hai Wei Yuan Seafood BBQ  忠忠海味园BBQ海鲜烧烤
Open for dinner    Open late night
Chomp Chomp Food Centre Stall 1
20 Kensington Park Road S(557269)
Closed on Mondays

2) BBQ Seafood  
Open for dinner
Taman Jurong Market and Food Centre #03-178
3 Yung Sheng Road S(618499)

3) Tokyo BBQ
Open for dinner    Open late night
Ayer Rajah Food Centre Stall 7
Block 503 West Coast Drive  S(120503)

Ban mian

Ban mian

 Not to be confused with bàn miàn (拌麵), which is typically called lo mein in English.
Banmian
Banmian in Malaysia.
Course Main
Place of origin China
Region or state Hakka-speaking areas (e.g. Malaysia, Singapore, China)
Main ingredients Flat egg noodles, vegetables, anchovy, fish/meat, soup/dried
 Cookbook: Banmian   Media: Banmian
Mian Fen Guo
Course Main
Place of origin China
Region or state Hokkien-speaking areas (e.g. Malaysia, Singapore, China)
Main ingredients Flat egg noodles, vegetables (mainly sayur manis or cangkuk manis ) ,anchovy, fish/minced meat, soup, asam jawa
Mian Fen Guo
Banmian
Traditional Chinese 板麵
Simplified Chinese 板面
Standard Mandarin
Hanyu Pinyin bǎn miàn
Banmian (板麵) is a popular noodle dish, consisting of handmade noodles served in soup.

The name banmian (board/block noodle) came from the Hakka's method of cutting the noodle into straight strands using a wooden block as ruler. In Hakka, some might call it Man-Foon-Char-Guo (麵粉茶粿) or Dao-Ma-Chet (刀嬤切).

In Hokkien, it was called Mee-Hoon-Kueh (麵粉粿; lit. "wheat snack") but what can be found at hawker stalls is generally called banmian. The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving off a dough, whilst the Hokkien would roll the dough into a flat piece then hand-tear into bite-size.

Banmian is a culinary dish that is popular in China, Malaysia, and Singapore. It consists of egg noodles served in a flavorful soup, often with some type of meat or fish, vegetables and various spices. The meal is considered one of the healthier food choices and can be found for sale by restaurants, street vendors and food stalls in the region. The base of the entire meal is a soup, so there are numerous variations in ingredients, stocks and noodle shapes. In many instances, the completed soup is topped with an egg that is cooked in the hot liquid above the noodles.

Most versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, the modern day banmian is mainly made by using a pasta maker which cuts noodles in all sizes. It is a highly economical dish and you can cook your own at home because it is a fairly easy process.

The base of the soup can be water but is more commonly a type of fish stock. Normal fish stock can be used, but anchovy stock is a common choice. Various ingredients, such as onions, garlic, ginger and bean paste, also can be added to the stock to provide more flavor, although some preparations are so simple that nothing more than plain stock is used. In Malaysia, you can also try the dried version with soup served separately.

Two common ingredients that are often found across different versions of banmian are mushrooms and anchovies. The exact type of each might vary, but they are generally added to the stock base. The mushrooms can be dried and are reconstituted in the broth, while the anchovies could be fried until crispy and then served on top of the soup. The anchovies also can be added to the stock for flavor and allowed to break down as it cooks.

Once the base stock is completed, nearly anything can be added to complete the banmian. This includes vegetables such as green onions, spinach, cabbage and bamboo shoots. Some vinegar is usually added, occasionally with sugar to balance the flavor. Restaurants may offer minced pork that has been fried or chunks of white fish to act as a protein-rich addition to the soup. Finally, an egg is cracked into the hot broth and allowed to cook until the whites are set and the yolk is warmed through.

Best ban mian restaurant or stalls


1) China Whampoa Home Made Noodle
 Open for breakfast    Open for lunch      
Whampoa Drive Market & Hawker Centre #01-24
Block 91 Whampoa Drive S(320091)
Closed on Mondays




2) L32 Self Made Noodle
 Open for lunch    Open for dinner  
558 Geylang Road S(389527)
2a) Tampines 1 Shopping Centre #05-05 Kapitans.    10 Tampines Central 1 S(529536)  Location map



3) Qiu Rong Hand Made Noodle Seafood Soup
 Open for lunch    Open for dinner  
Roxy Square B1-14
50 East Coast Road S(428769)




4) Seletar Shen Mien Mee Hoon Kway 实里达生面面粉粿
 Open for breakfast    Open for lunch  
Block 210 Lorong 8 Toa Payoh, #01-05 S(310210)
Closed on Wednesdays and Thursdays

5) Poon Nah City Home Made Noodle
Open for lunch    Open for dinner  
City Plaza #05-02
810 Geylang Road S(409286)

6) He Jia Huan Ban Mien Mee Hoon Kway
 Open for lunch    Open for dinner  
Block 496 Jurong West Street 41 S(640496)

Bak Kut Teh

Bak Kut Teh

A closeup of bak kut teh
Place of origin Malaysia and Singapore
Region or state Hokkien- and Teochew-speaking areas of Malaysia, Singapore and Riau Islands(Indonesia)
Main ingredients pork ribs, complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic)
Variations Teochew and Hokkien

 Cookbook: Bak kut teh

 Media: Bak kut teh
Bak kut teh
Chinese 肉骨茶
Literal meaning meat bone tea
Transcriptions
Standard Mandarin
Hanyu Pinyin ròugǔchá
Yue: Cantonese
Jyutping jyoek6 gwat1 caa4
Southern Min
Hokkien POJ bah-kut-tê
Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê) is a meat dish cooked in broth popularly served in Malaysia and Singapore, where there is a predominant Hoklo and Teochewcommunity, and also in neighbouring areas like the Sumatra, Indonesia and Southern Thailand.

The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seedsand garlic) for hours.[1] Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.

However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (玉竹, rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant - the Teochews version is lighter than the Hokkiens'. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots.

Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao / cha kueh [yau char kwai] (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Bak kut teh is typically eaten for breakfast, but may also be served as lunch. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.


History

A meal of bak kut teh served with Chinese donuts.
Bak-kut-teh is a herbal soup dish developed in Malaya among Hokkien immigrant communities.[2] It is popularly thought to have originated in Klang,[3]where it was claimed that a Chinese sinsehdeveloped the dish in the 1930s.[4] The Teochewvariant was developed in Singapore and was sold in the Clarke Quay and River Valley areas after World War II.[5] The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health.[citation needed] The main visual difference between the Hokkien and Teochew version of bak kut teh is that the Hokkiens use more dark soy sauce and thus the soup base is characteristically darker in colour.[6]

The Chinese word bak (肉), which means meat (or more specifically pork), is the vernacular pronunciation in Hokkien, but not in Teochew (which pronounced it as nek), suggesting an original Hokkien root.[7]

There are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location.

There are three types of Bak Kut Teh.

The Teochew style, which is light in color but uses more pepper and garlic in the soup.
The Hoklo (Hokkien), uses a variety of herbs and soy sauce creating a more fragrant, textured and darker soup.
The Cantonese, with a soup-drinking culture, add medicinal herbs as well to create a stronger flavoured soup.
In addition, a dry form of bak kut teh has also recently become increasingly popular within Malaysia, especially in Klang town. Although called dry, the broth is in fact reduced to a thicker gravy, to which other ingredients such as wolfberries, dried dates, dried chillies and dried squid are added. Unlike the original rib soup, the dry version has a tangier, sharper taste and is more akin to a herbal stew than the classical broth. It is often recommended locally in Malaysia as an excellent hangover cure.

A less fatty variation of bak kut teh made with chicken instead of pork is called chik kut teh.[8] It also serves as a halal version of the dish catered to Muslims, whose religion forbids them to consume pork.

Best Bak Kut Teh restaurant or stall



1) Ng  Ah Sio Pork Ribs Soup Eating House
208C Rangoon Road S(218453)
Closed on Mondays

2) Ya Hua Bak Kut Teh
Isetan Office Building #01-01
593 Havelock Road S(169641)
Closed on Mondays

3) Outram Park Ya Hua Rou Gu Cha Restaurant
Tanjong Pagar PSA Complex  #01-05/07
7 Keppel Road S(089053)
Closed on Mondays


 4) Song Fa Bak Kut Teh
11, 17 New Bridge Road S(059383). Closed on Mondays

6Changi Business Park Ave 1 S(486017)


The Seletar Mall #01-39 33 Sengkang West Avenue S(797653)


5) Sin Heng Claypot Bak Koot Teh
439 Joo Chiat Road S(427652)
Open 24 Hours. Closed on Mondays


6) Xin Soon Huat Bak Kut Teh
Block 532 Ang Mo Kio Ave 10 #01-2495 S(560532)

7) Joo Siah Bak Koot Teh
Yuehua Market & Hawker Centre
Block 347, Jurong East Avenue 1, #01-220 S(600347)
Closed on Sunday Dinners and Mondays

8) Rong Chen Bak Kut Teh
22 Sin Ming Road S(570022)

9) Old Tiong Bahru Bak Kut Teh 老字号中峇鲁肉骨茶
Block 58 Seng Poh Road #01-31 S(160058)
Closed on Mondays

10) Heng Heng Bak Kut Teh
107 Owen road  S(218914)
Closed on Tuesdays

ayam penyet

Ayam penyet

plate of ayam penyet, "squeezed" fried chicken in sambal
Course Main course
Place of origin Java, Indonesia
Region or state Nationwide, also can be found in Malaysia and Singapore
Creator Javanese cuisine
Serving temperature Hot
Main ingredients "Squeezed" or "smashed" fried chickenserved with sambal

 Cookbook: Ayam penyet

 Media: Ayam penyet
Ayam penyet (Javanese for: smashed fried chicken) is Indonesian — more precisely East Javanese cuisine — fried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh. In Indonesia penyet dishes, such as fried chicken and ribs are commonly associated with Surabaya, the capital city of East Java. The most popular ayam penyet variant is ayam penyet Suroboyo.[1]

Today ayam penyet is commonly found in Indonesia, Malaysia and Singapore. Catherine Ling of CNN describes ayam penyet as one of the "40 Singapore foods we can't live without". [2] It has recently surged in popularity across Southeast Asia, where various chains of franchises has opened selling the dish along with other Indonesian delicacies.

It is also known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlics, shrimp paste, tamarind and lime juice. Like its namesake, the mixture is then smashed into a paste to be eaten with the dish.



Best Ayam penyet restaurant

 Penyet Ria

Lucky Plaza #01-45, #04-25
304 Orchard Road. Singapore 238863