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Singapore

Set in an invaluable position along the India-China trade route, Singapore quickly grew to be one of the world’s most important port cities during the 19th century, attracting thousands of immigrants looking for better opportunities. As a result, many of the citizens of the island city-state today are of Chinese, Indian, and Malay descent. Perhaps Singapore’s diversity is most apparent in its food, a fusion of various cultures’ cooking styles into cuisine that’s uniquely Singaporean. In one of Singapore’s popular hawker centers (emporiums of cheap, delicious food), the mouth-watering options are endless. Wandering from stall to stall, one can nibble on the Malay specialty satay, stop to sample the Chinese treat Hainanese chicken rice, and finish things off with the Indian snack roti prata, a delicious fried dough. Of course, no visit to Singapore would be complete without a meal of fish head curry, arguably the country’s most famous dish. Both the Indian and Chinese versions of this dish are immensely popular across Singapore.
 

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MARIELEE

Cooking Level: Intermediate

About me:
 1m 22 years old, happily married to a wonderful man, and we have a three month old baby who is a perfect angel :)

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sonicsky

Cooking Level: Intermediate
Home Town: Serangoon, North-East Region, Singapore
Living In: Hanford, California, USA
About me: Born and bred in Singapore and now living on the other side of the globe.Married not too long ago and we live in California since hubby in the navy.I was a city girl and never bak…
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fidottt

Cooking Level: Beginning
Living In: Sembawang, North Region, Singapore
About me: I'm nineteen this year. & still learning to cook and bake. Hopefully one day I'll be able to cook and bake without having to look at recipes, just like my mummy ! (:
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Parvsy

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.

Cinnamon Raisin Bread I

Reviewed on Oct. 1, 2008 by youngnsassy
Really good, but double that cinnamon filling! I'm a person who is easily overwhelmed by cinnamon and even I thought it was too little! Also, I don't get what it means by tucking in the ends, anyone could explain it? P.S. Don't use half bread flour, half ap like I did! My texture was off because I did that, but was not reflected in my review.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.

Spinach Lentil Soup

Reviewed on Sep. 22, 2008 by thecookiejar
A simple and satisfying soup. Great to use up those leftovers! I used half a jar of left over chunky pasta sauce (onion n garlic) Soaked the lentils together with chickpeas overnight. Didnt think it had enough flavour probably my fault for using less sauce. So i added, 1 tablespoon tomato sauce, 2 tsp dried oregano, 1 tsp dried parsley, 1/2 tsp cayanne pepper and 1.5 tablespoon apple cider vinegar as I prefer my soup more tart. Added pasta in it for a filling meal. If freezing leftovers, I would suggest that u only add the amt of spinach u'd be eating then add spinach whenever u reheat. This way, it wldnt get mushy. Great value n healthy indeed!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.

No Bake Cheesecake I

Reviewed on Jul. 16, 2008 by BabyKoiZ
I've tried this today but it seems that the crust is too hard & the fillings are too watery..Can anybody help??? By the way, is there anyway to make the taste of lemon or mango etc stronger??
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