Fish head curry

Indian version of fish head curry

Place of origin Singapore
Region or state Singapore, Malaysia and Nepal
Creator Indian Singaporeans
Main ingredients Red snapper fish heads, vegetables (okra, eggplants)
 Cookbook: Fish head curry   Media: Fish head curry

Peranakan version of fish head curry
Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.


Fish head curry or Muri Ghanto is an essential Bengali food item, made with rice and fish heads. The fish used generally is rohu. It is a festive item on Bengali menus, used on occasions like Bhai Phota, Aiburo Bhaat and Saadh. The dish is prepared so that the rice is not completely cooked through, giving it a grainy texture. This dish can easily be called the paella of Bengal.


Fish head curry is a dish of relative popularity amongst Malaysians and Singaporeans and tourists there, although it is generally not categorised as cheap hawker fare. A typical fish head curry served in a claypot costs between $10-20 and some of the best can be found in hawker centres and neighbourhood food stalls. The origins of the modern dish began in Singapore, with a chef wanting his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a special delicacy. Today, restaurants of not only Indian, but Malay, Chinese and Peranakan associations serve variations of this dish.


In Mithila, Odisha and Bengal (Bangladesh and West Bengal) where the staple is rice and fish, one very popular fish head curry is made with moog or mung beans but other vegetables can also be used. The gravy is very thick and very spicy and the rui fish (rohita) is most popular for this.


A slightly varied version is also cooked in the Mithilanchal part of Bihar known as muri ghanth. In this type a day-old fried head of any fish is used and it is cooked in pulses.

Tamarind (asam) juice is frequently added to the gravy to give it a sweet-sour taste (see asam fish); this variety of fish head curry normally has a thinner, orange gravy. Additionally, a certain amount of coconut milk is often used in the curry.


The Best Fish Head Curry Hawkers in Singapore

Curry Fish Head

1) Karu's Indian Banana Leaf Restaurant  
Open for lunch    Open for dinner    808, Upper Bukit Timah Road S(678145)
Closed on Mondays


2) Hooked On Heads
Open for lunch    Open for dinner    
Sin Ming Plaza #01-01
6 Sin Ming Road S(575585)


3) Lau Hock Guan Kee
 Open for lunch    Open for dinner    Open late night  
328, Joo Chiat Road, #01-02 S(427585)
Closed on Thursdays


4) Penang Food Restaurant
 Open for lunch    Open for dinner    Open late night  
76 Lorong 25A Geylang S(388258)


5) B K Fortune Seafood Restaurant
 Open for lunch    Open for dinner    Open late night
887 Bukit Timah Road S(279896)


6) West Co'z Cafe
Open for lunch    Open for dinner  
West Coast Plaza #02-23
154 West Coast Road S (127371)


7) Curry & Curry  
Open for lunch    Open for dinner  
Blk 203 Hougang Street 21 #01-45 S(530210)


8) Gu Ma Jia 姑妈家
 Open for lunch    Open for dinner  
45 Tai Thong Crescent S(347866)


9) Ocean Curry Fish Head  
 Open for lunch    Open for dinner  
181 Telok Ayer Street S(068629) Closed on Sat Dinners and Sundays
Blk 92, Toa Payoh Lor 4 #01-264 S(310092)  


The Best Fish Head Curry Hawkers in Singapore

Curry Fish Head

1) Karu's Indian Banana Leaf Restaurant  
Open for lunch    Open for dinner    808, Upper Bukit Timah Road S(678145)
Closed on Mondays


2) Hooked On Heads
Open for lunch    Open for dinner    
Sin Ming Plaza #01-01
6 Sin Ming Road S(575585)


3) Lau Hock Guan Kee
 Open for lunch    Open for dinner    Open late night  
328, Joo Chiat Road, #01-02 S(427585)
Closed on Thursdays


4) Penang Food Restaurant
 Open for lunch    Open for dinner    Open late night  
76 Lorong 25A Geylang S(388258)


5) B K Fortune Seafood Restaurant
 Open for lunch    Open for dinner    Open late night
887 Bukit Timah Road S(279896)


6) West Co'z Cafe
Open for lunch    Open for dinner  
West Coast Plaza #02-23
154 West Coast Road S (127371)


7) Curry & Curry  
Open for lunch    Open for dinner  
Blk 203 Hougang Street 21 #01-45 S(530210)


8) Gu Ma Jia 姑妈家
 Open for lunch    Open for dinner  
45 Tai Thong Crescent S(347866)


9) Ocean Curry Fish Head  
 Open for lunch    Open for dinner  
181 Telok Ayer Street S(068629) Closed on Sat Dinners and Sundays
Blk 92, Toa Payoh Lor 4 #01-264 S(310092)  

Curry Chicken noodles
Place of origin Malaysia
Main ingredients Noodles (Egg, or rice vermicelli), spicy curry soup, chilli/sambal, coconut milk, mint leaves; one of dried tofu, prawns, cuttlefish, chicken, or eggs
 Cookbook: Curry Mee   Media: Curry Mee
Curry Mee (Malay: mee kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn) is a dish that is unique to Malaysia and Singapore, usually made up of thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle.

In certain places in Southeast Asia, especially southern Malaysia and Singapore, it is called "curry laksa" (Malay: laksa kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā). It is a cross between the Singapore laksa and a spicy variation of the mee rebus (an Indonesian noodle dish with yellow noodles).

The Best Curry Chicken Noodles Hawkers in Singapore 咖喱鸡面
Chicken Mee, Curry Noodles

Open for breakfast    Open for lunch    Open for dinner      
1) Kovan Market and Food Centre #01-05
209 Hougang Street 21 S(530209)


2) Heng Kee Curry Mee Hoon Mee 兴记咖喱鸡面
 Open for lunch  
Hong Lim Food Centre #01-58
Blk 531A Upper Cross Street S(510531)
Closed on Sundays

3) Ah Heng Curry Chicken Mee Hoon Mee
 Open for lunch    Open for dinner    Hong Lim Food Centre #02-58
Blk 531A Upper Cross Street S(510531)


4) Da Po Hainanese Chicken Rice & Curry Chicken Noodle 大坡海南鸡饭-咖哩鸡面
 Open for lunch    Open for dinner  
Golden Mile Food Centre #B1-53
505 Beach Road S(199583)
Closed on Mondays


5) Fa Ji Minced Meat Fishball Noodles
 Open for breakfast    Open for lunch    Open for dinner    
Kovan Market and Food Centre #01-05
209 Hougang Street 21 S(530209)


6) Fook Hai (Hong Lim) Curry Chicken Beehoon Mee 福海芳林咖哩米粉面
 Open for breakfast    Open for lunch     Open for dinner    Open late night  
Bedok Town Centre Food Centre #01-58
Block 208B New Upper Changi Road S(462208)


7) Jurong Fong Yuen Minced Pork Fishball Noodles
 Open for breakfast    Open for lunch  
Ayer Rajah Food Centre Stall 17
Block 503 West Coast Drive  S(120503)
Closed on Mondays

Singapore style Claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables. Some places serve it with dark soya sauce.
Place of origin China, Malaysia and Singapore
Main ingredients Rice, Chicken, Chinese sausage
 Cookbook: Claypot chicken rice   Media: Claypot chicken rice
Claypot chicken rice (Chinese: 砂煲鸡饭, 瓦煲鸡饭 or 煲仔鸡饭) is usually a dinner dish in the southern regions of China, Malaysia and Singapore. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.[1]

Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner's preference. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15–30 minutes) before the dish is ready.


Claypot chicken rice with added dark soya sauce


Best chicken Claypot rice
In Singapore

1) Geylang Claypot Rice  
Open for lunch    Open for dinner    Open late night  
639 Geylang Road (Lorong 33) S(389570)
Closed on Mondays



2) Lian He Ben Ji Claypot Rice 联合本记煲饭  
 Open for dinner  
Chinatown Complex Market and Food Centre #02-198
335 Smith Street S(050335)
Closed on Thursdays



3) New Lucky Claypot Chicken Rice
 Open for lunch    Open for dinner  
Holland Drive Market and Food Centre  #02-19
Blk 44 Holland Drive S270044
Closed on Wednesdays



4) Old Mother Hen Traditional Herbal Soup
 Open for lunch    Open for dinner    Open late night  
136 Sims Avenue S(387458)



5) Golden Mile Claypot Rice    
 Open for dinner  
Golden Mile Food Centre #01-65
505 Beach Road S(199583)
Closed on Wednesdays



6) Yuan Yuan Claypot Rice  
 Open for dinner    Open late night      
ABC Brickworks Food Centre #01-38
Blk 6 Jalan Bukit Merah S(150006)
Closed on Wednesdays

Harnesses chicken rice 

Chicken rice ball in malacca and in singapore

                                                           Thailand chicken rice Khao man kai, a Thai variation on Ha

Traditional Singapore chicken rice 

Hainanese chicken rice served at a food court in Singapore

Alternative names Hainan chicken

Place of origin South East Asia

Region or state Singapore, Malaysia, China, and Thailand

Associated national cuisine Singapore

Creator Hainanese

Main ingredients Chicken, chicken bone stock, rice

 Cookbook: Hainanese chicken rice   Media: Hainanese chicken rice

Hainanese chicken rice

Traditional Chinese 海南雞飯

Simplified Chinese 海南鸡饭

Literal meaning Hainan chicken rice

Transcriptions

Standard Mandarin

Hanyu Pinyin Hǎinán jīfàn

Hakka

Romanization hoi nam gai fan

Yue: Cantonese

Jyutping hoi2 naam4 gai1 faan6

Southern Min

Hokkien POJ hái-lâm-kue-pn̄g, hái-lâm-ke-pn̄g

Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China.[1] It is considered one of the national dishes of Singapore.[2] Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without".[3] It also listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.[4]In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.

Preparation

The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures. The resulting stock is skimmed off and some of the fat and liquid, along with ginger, garlic(and in the case of Singaporean and Malaysian chicken rice, pandan leaves) is used in the cooking of the rice, producing an oily, flavourful rice sometimes known as "oily rice".

The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In Singapore and Malaysian chicken rice, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as báijī (白雞; "white chicken"), while Thai khao man gai notably omits this step. Chicken prepared by braising - lǔjī (滷雞; "stock chicken") - or roasting - shāojī (燒雞; "roasted chicken") -- may also be used.

In most countries, the dish is served with a dipping sauce of freshly minced red chilli and garlic, usually accompanied with dark soy sauce and freshly ground ginger. Fresh cucumber boiled in the chicken broth and light soy sauce with a dash of sesame oil are served with the chicken, which is usually served at room temperature. Many stalls, especially in Singapore or Malaysia, now offer deboned chicken.

Regional variations

Singapore

Hainanese chicken rice at Chatterbox, Meritus Mandarin

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singaporeunderscores the dish's popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is considered one of the national dishesof Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee, Wee Nam Kee and others which have many outlets island wide. It is very common to find Rice Balls in such chain eateries. The price range is around S$2.50-4.50 (the latter if the dish includes a drumstick). Most stalls serve extras such as braised dark soy hard boiled egg, chicken liver, braised dark soy firm tofu (Tau-kwa) and kai-lan with oyster sauce as side dishes and a bowl of plain chicken stock soup. The choice of white (steamed) or roasted chicken is commonly available at almost all eateries.

Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, with chicken rice being the main highlight. Other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew. Most of these shops are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street.[5] The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.[6]

Malaysia

A chicken rice ball restaurant in Malacca, Malaysia

Hainanese chicken rice balls in Muar, Johor, Malaysia

Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version or also a honey-roasted choice.

Some restaurants offer Guangxi style white cut chicken (Chinese: 广西白切鸡) as part of the chicken rice experience. An important heritage dish for Malaysian Chinese descended from immigrants from Guangxi province, it is always served during festive or special occasions. The chicken is drenched prior to serving with nam, a sauce prepared with chopped garlic chives, ginger, sesame oil and soy sauce.

In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.

Bean sprouts chicken (ngah choi kai) of Ipoh, Malaysia, is a related dish. The chicken is served with blanched bean sprouts and white rice instead of seasoned rice. This is a very popular version of the rice and many other chicken rice stall have slowly followed it by adding in bean sprouts along with the chicken. The chicken rice dish can also be further accompanied with a simple pork meatball soup. In addition to that, various hawkers also sell a variety of chicken innards - gizzard, liver, intestines - which are also equally popular for chicken rice lovers.

Chicken rice, or nasi ayam, is also very popular with the Malay community, with the dish adapted to suit the Malay liking for spicier and more robustly flavoured food. The chicken is steamed, and then fried or roasted, although this usually result in a drier texture for the chicken meat. The chili condiment has also been modified: less garlic and ginger are used, and tamarind juice is added to the condiment for a tangier taste. Chicken rice has become extremely popular among the Muslims in Malaysia such that certain food stalls can survive very well by serving only Chicken rice.

Thailand

Khao man kai, a Thai variation on Hainanese chicken rice

Hainanese chicken rice is a common dish in Thailandwhere it is called khao man kai (Thai: ข้าวมันไก่), literally meaning "oiled rice [with] chicken". The chickens used in Thailand for this dish can be free range chickens of local breeds, resulting in a leaner and tastier dish, but increasingly meat chickens from large scale poultry farms are being used. Khao man kai is served with a garnish of cucumbers and occasionally chicken blood tofu and fresh coriander, along with a bowl of nam sup, a clear chicken broth which often contains sliced daikon. The accompanying sauce is most often made with tauchu(also known as yellow soybean paste), thick soy sauce, chilli, ginger, garlic and vinegar.[7] In many of the more traditional khao man kai shops, it will be available only from breakfast until lunchtime.

Best Singapore  chicken rice ( 鸡饭 )

 

 

1) Tian Tian Hainanese Chicken Rice 

            

Maxwell Food Centre #01-10

1 Kadayanallur Street S(069184)

Closed on Mondays

 

1a) Tian Tian Hainanese Chicken Rice (Branch)  

            

443 Joo Chiat Road S(427656)

 

2) Sin Kee Famous Chicken Rice  

Mei Chin Food Centre #02-22

Blk 159 Mei Chin Road

Closed on Mondays

 

 

3) Wee Nam Kee Chicken Rice   

United Square Shopping Centre #01-08

101 Thomson Road S(307591)

 

4) Heng Ji Chicken Rice   

Chinatown Complex Market and Food Centre #02-131

335 Smith Street S(050335)

Closed on Sundays

 

5) Boon Tiong Kee    

5a) 399 Balestier Road S(329801)  

5b) 470 MacPherson Road S(368188)  

5c) Blk 34 Whampoa West #01-93 S(330034)    

5d) 425 River Valley Road S(428902)  

   

5e) 199 East Coast Road S(330034)  

5f) 18 Cheong Chin Nam Road S( 599742)  

6) Hainan Chicken Rice Ball    

43 Jalan Besar S(208804)

 

7) Fook Seng Goldenhill Chicken Rice     

Block 37 Jalan Rumah Tinggi 

#01-429 S(150037)

 

8) Pow Sing Restaurant 

65 Serangoon Garden Way, (S)555961 

 

9) Jin Zhan Ji 金斩鸡    

Kovan Market and Food Centre #01-19

209 Hougang Street 21 S(530209)

 

10) Hainanese Delicacy’s Hainanese Boneless Chicken Rice   

Far East Plaza #05-116

14 Scotts Road S(228213)

 

11) Nan Xiang Chicken Rice   

Whampoa Drive Market & Food Centre #01-21

Block 90 Whampoa Drive S(320090)

 

12) Heng Lee Hainanese Chicken Rice Restaurant   

Block 127 Lorong 1 Toa Payoh, #02-16 S(310127)

Closed on Mondays

 

13) Tiong Bahru Hainanese Boneless Chicken Rice   

Tiong Bahru Market and Food Centre #02-82

30 Seng Poh Road, S(168898)

 

14) Tong Fong Fatt (Bukit Merah)   

ABC Brickworks Food Centre #01-32

Blk 6 Jalan Bukit Merah S(150006)

Closed on Wednesdays

 

 

15) Seng Heng Hainanese Boneless Chicken Rice (for Roast Chicken)  

Bukit Timah Market and Food Centre #02-17 , 51 Upper Bukit Timah Road. S(588215)

Closed on Sundays

 

16) Sin Swee Kee Chicken Rice Restaurant     

35 Seah Street

S(188391)

 

17) Bugis Street Ming Kee Chicken Rice & Porridge   

Blk 511, Bishan Street 13 #01-522 S(570511)

 

18) Seng Bee Chicken Rice 成美食       

Ang Mo Kio Ave 6 Market and Food Centre #01-31

Blk 724 Ang Mo Kio Ave 6 S(560724)

 

 

Char Siew

A rack of char siu also known as char Siew pork
Alternative names chasu, cha siu, chashao, cha sio and char siew, barbecued meat, xa xiu
Place of origin China
Region or state Chinese-speaking areas, Japan, Southeast Asia
Main ingredients Pork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine

 Char siu  
Chinese name
Traditional Chinese 叉燒
Simplified Chinese 叉烧
Cantonese           chā sīu
Hanyu Pinyin chāshāo
Literal meaning fork roast
Translation
Standard Mandarin
Hanyu Pinyin chāshāo
Hakka
Romanization cha seu
Yue: Cantonese
Yale Romanization chā sīu
Southern Min
Hokkien  chhe-sio
Vietnamese name
Vietnamese xá xíu
Thai name
Thai หมูแดง
Japanese name
Kanji 叉焼
Kana チャーシュー
Transcriptions
Romanization chāshū
Indonesian name
Indonesian babi panggang merah
Char siu (Chinese: 叉燒; Cantonese Yale: chā sīu; literally: "fork roast"), is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.[1] It is classified as a type of siu mei (燒味), Cantonese roasted meat.

Meat cuts

Pork cuts used for char siu can vary, but a few main cuts are common:[2]

Pork loin
Pork belly - produces juicy and fatter char siu
Pork butt (shoulder) - produces leaner char siu
Pork fat - fat
Pork neck end - very marbled (chu kang yuk)
Chinese cuisine


A plate of char siu rice
Char siu literally means "fork burn/roast" (siu being burn/roast and char being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire[citation needed].

In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, hóngfǔrǔ (red fermented bean curd), lao chou (dark soy sauce, 老抽), hoisin sauce (海鮮醬), red food colouring (not a traditional ingredient but very common in today's preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with starch, whether inside a bun (cha siu baau, 叉燒包), with noodles (cha siu mein, 叉燒麵), or with rice (cha siu fan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals.

Hong Kong cuisine

In Hong Kong, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes—char siu pork, soy sauce chicken, white cut chicken, roasted goose, roasted pork, etc. These shops usually display the merchandise by hanging them in the window. As a result, char siu is often consumed alongside one of these other meat dishes when eaten as an independent lunch item on a per-person basis in a "rice box" meal. More commonly it is purchased whole or sliced and wrapped and taken home to be used in family meals either by itself or cooked into one of many vegetable or meat dishes which use char siu pork as an ingredient.

Southeast Asian cuisine


Char siu is often served in a noodle soup as here in Chiang Mai, Thailand
In Malaysia, Singapore, Indonesia, and Thailand, char siew rice is found in many Chinese shāolà (烧腊) stalls along with roast duck and roast pork. It is served with slices of char siu, cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce. Char siu rice also popular food within Chinese community in Medan, Indonesia, it is more called as cha sio. Char siew rice can also be found in Hainanese chicken rice stalls, where customers have a choice of having their char siew rice served with plain white rice or chicken-flavoured rice, and the same choice of garlic chilli and soy sauces. Char siew is called mu daeng (Thai: หมูแดง, pronounced [mǔː dɛ̄ːŋ], "red pork") in Thailand.

In the Philippines, it is known as Chinese Asado and usually eaten with cold cuts or served stuffed in siopao.

Vegetarian char siu also exists.[further explanation needed] It can be found in vegetarian restaurants and stalls in South East Asian Chinese communities.

Japanese cuisine


Chāshū ramen
Japanese culture has adapted 叉燒 as chāshū. Unlike its Chinese variant, it is prepared by rolling the meat into a log and then braising it at a low temperature. The Japanese adaptation is typically seasoned with honey and soy sauce, without the red food colouring, sugar, or five-spice powder. It is a typical ingredient in rāmen.

Pacific Rim cuisine

As a means of exceptional flavor and preparation, char siu applications extend far beyond pork. In Hawaii, various meats are cooked char siu style. The term char siu refers to meats which have been marinated in char siu seasoning prepared either from scratch or from store-bought char siu seasoning packages, then roasted in an oven or over a fire. Ingredients in marinades for char siu are similar to those found in China (honey, five-spice, wine, soy, hoisin, etc.), except that red food coloring is often used in place of the red bean curd for convenience. Char siu is used to marinate and prepare a variety of meats which can either be cooked in a conventional or convection oven (often not requiring the use of a fork or cha(zi) as traditional Chinese ovens do), on a standard barbecue, or even in an underground Hawaiian imu. In Hawaii, char siu chicken is as common as char siu pork, and various wild birds, mountain goat, and wild boar are also often cooked char siu style, as are many sausages and skewers.

As char siu grows in popularity, innovative chefs from around the world, especially chefs from around the Pacific Rim, from Australia to California, are using various meats prepared char siu style in their cuisines and culinary

Best char Siew

1) Nan Xiang Chicken Rice  
Open for lunch          Read Food Reviews
271 Tanjong Katong Road S(437054)

2) Fatty Cheong  
Open for lunch    Open for dinner         Read Food Reviews
ABC Brickworks Food Centre #01-120
Blk 6 Jalan Bukit Merah S(150006)
Closed on Thursdays

3) Lau Phua Chay Roasted Duck 老半斋
Open for lunch    Open for dinner    Location map     Read Food Reviews
Alexandra Village Food Centre #01-20
120 Bukit Merah Lane 1 S(150120)
Closed on Saturdays

4) Fu shi  Traditional Roasted 富市烧腊云吞面  
 Open for breakfast    Open for lunch  
Shunfu Food Centre #02-20
320 Shunfu Road S(570320)
Closed Mondays and Tuesdays

5) Hua Fong Kee Roasted Duck [华]芳记烧腊饭
 Open for breakfast    Open for lunch    Open for dinner
Blk 116, Lorong 2 Toa Payoh #01-62 S(310116)

6) Fatty Ox Hong Kong Roast Duck
Open for lunch     Open for dinner    
10 North Bridge Road S(190010)
Closed Alternate Wednesdays

7) Alex's Eating House  
Open for lunch    Open for dinner  
Chye Sing Building
87 Beach Road #01-01 S(189695)
Closed on Sundays

8) New Rong Liang Ge Hong Kong Roast 新荣亮阁烧鸭饭
Open for lunch    Open for dinner  
Block 269B, Queen Street #01-235 S(182269)

9) Foong Kee Coffee Shop
Open for lunch    Open for dinner  
6 Keong Saik Road S(089114)
Closed on Sundays

10) Hua Fong Kee Roasted Duck [华]芳记烧腊饭
 Open for breakfast    Open for lunch    Open for dinner  
Blk 316B Ang Mo Kio Street 31 #01-11 S(563316)

11) Jin Xing Hong Kong Roasted Meat
 Open for breakfast    Open for lunch    Open for dinner  
Block 214 Serangoon Ave 4 #01-88 S(550214)

12) Tien Lai Rice Stall
 Open for breakfast    Open for lunch  
Taman Jurong Market and Food Centre #02-66
3 Yung Sheng Road S(618499)
Closed on Suaturdays

13) Fei Fei Roasted Noodle
 Open for breakfast    Open for lunch  
Yuehua Market & Hawker Centre
Block 347, Jurong East Avenue 1, #01-26 S(600347)
Closed on Tuesdays

14) Shi Mei Roasted , Chicken Rice
 Open for lunch    Open for dinner  
Block 211 Marsiling Crescent S(730211)

15) Selera  Hainanese Chicken Rice Roast Duck Char Siew and Roast Pork
 Open for lunch    Open for dinner  
Bedok Town Centre Food Centre #01-16
Block 208B New Upper Changi Road S(462208)

Beef kway teow

Kwetiau Siram.
Kwetiau siram sapi, poured beef kway teow served in Jakarta
Alternative names Kwetiau Sapi
Place of origin Singapore and Indonesia
Region or state Nationwide in Singapore and Indonesia
Serving temperature Hot
Main ingredients Kway teow (flat rice noodles), beef tenderloin, gula Melaka ,sliced, dried black beans, garlic, dark soy sauce, lengkuas (galangal or blue ginger), oyster sauce, soya sauce, chilli and sesame oil
Variations Fried beef kway teow, Hainanese-style beef noodles
 Cookbook: Beef kway teow   Media: Beef kway teow
Beef kway teow or beef kwetiau is a dish of flat rice noodles (kway teow) stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore, Indonesia and Malaysia, and can trace its origin to Chinese tradition. It is a popular dish in Singaporean cuisine and among Chinese Indonesians, where it locally known in Indonesian as kwetiau sapi.[1]

Variants

Technically, all kway teow (flat rice noodles) stir fried with beef can be categorized as beef kway teow. As the result, there are various recipes of beef kway teow exist.

Singapore

In Singapore, traditionally, beef extract was added to the stock, and the soup enhanced with gula melaka and lengkuas (galangal or blue ginger).[2] However, the dry version of beef kway teow is mixed with sesame oil, soy sauce and chilli; thick gravy is not usually served in this version.[3]

Indonesia

In Indonesia, kwetiau sapi is a popular Chinese Indonesian dish. Kwetiau with beef is known in three variants; kwetiau siram sapi (poured upon), kwetiau goreng sapi (stir fried), and kwetiau bun sapi (a rather moist version). The kwetiau siram sapi is a kwetiau noodle poured (Indonesian: siram) with beef in thick flavorful sauce. The beef sauce has thick and rather gloppy glue-like consistency acquired from corn starch as thickening agent. The kwetiau goreng sapi is a variant of popular kwetiau goreng (stir fried kway teow) but distinctly served with beef. While the kwetiau bun sapi is similar to common fried kwetiau but rather moist and soft due to water addition.[4]

The common ingredients are flat rice noodles (kwetiau), thin slices of beef tenderloin, garlic, sliced bakso meatballs, caisim, napa cabbage, oyster sauce, beef stock, soy sauce, black pepper, sugar, corn starch, and cooking oil.[5]

Best beef kway Teow

 1) Toa Payoh Hwa Heng Beef Noodle
 Top Wok Best of the Best     Open for lunch  
Bendemeer Market and Food Centre #01-01
 29 Bendemeer Road S(330029)
Closed on Mondays


2) Hock Lam Street Beef Kway Teow
 Open for lunch    Open for dinner  
22 China Street S(048458)


3) Zheng Yi Hainanese Beef Noodles
 Open for lunch    Open for dinner    
47 Tai Thong Crescent S(347867)
Closed on Sundays


4) Cheng Kee Beef Kway Teow  清记牛肉粿條  
 Open for breakfast     Open for lunch  
Blk 203 Hougang Street 21 S(530210)

5) Mr Wong Seremban Beef Noodle
 Open for lunch    Open for dinner
Marine Parade Food Centre #01-184
Block 84 Marine Parade Central S(440084)

6) The Beef House
 Open for breakfast    Open for lunch    Open for dinner  
217 Syed Alwi Road S(207776)  Closed on Fridays Location map  
151 Joo Chiat Road S(427429)

7) Bugis (Longhouse) Lim Kee Beef Noodles
 Open for lunch    Open for dinner  
Golden Mile Food Centre #B1-27
505 Beach Road S(199583)

8) Hong Kee Beef Noodle
 Open for lunch    Open for dinner    
Amoy Street Food Centre Stall #01-42
7 Maxwell Road S(069111)
Closed on Sat Sun Dinners and Public Holidays

9) Hai Nan Xing Zhou Beef Noodles 海南星洲牛肉粉
 Open for breakfast    Open for lunch  
Lorong 7 Toa Payoh Market & Food Centre #01-06
Block 22 Lorong 7 Toa Payoh S(310022)
Closed on Mondays

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