3 dishes people actually cook in Singapore: what they are, how long they take, and what you need to buy.
What can you cook from Singapore? 3 traditional Singapore dishes, from Chilli crab (110 min, the quickest) to Bak kut teh (130 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Singapore on the map. Drag to spin the planet.
Singapore's Teochew version: a clear pork rib broth built on cracked white peppercorns and whole heads of garlic, with no medicinal herbs at all.
Mud crab stir-fried in its shell in a sweet, tangy tomato and chili sauce made fluffy with ribbons of beaten egg, mopped up with mantou buns.
Chicken poached below a simmer and plunged into ice water for its jelly-like skin, served with rice cooked in the rendered chicken fat and the poaching stock with garlic and pandan.
Copper documents three dishes from Singapore: Bak kut teh, Chilli crab and Hainanese chicken rice. Garlic and light soy sauce each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 30 different ingredients.
The three recipes need 30 ingredients between them, of which 2 are shared by more than one dish. Light soy sauce the hardest to find: of the 586 dishes in Copper's atlas, 6 use light soy sauce. Every ingredient list on this page is complete, with quantities, and free to read.
Chilli crab is the quickest at 110 minutes. Bak kut teh is the longest at 130 minutes, most of it unattended. The median is 120 minutes — a weekend dish rather than a weeknight one.
Bak kut teh is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Singapore is part of Southeast Asian.
Countries close to Singapore on the globe — and close on the plate.
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