1. In a bowl, cover the rice with water. Stir vigorously. Drain into a strainer and repeat 3 times, or until the water runs clear. 2. In a large heavy-based saucepan over medium heat, heat the ...

“I wanted to do something that is representative of Singapore, so I [decided on] Hainanese chicken rice,” he explains. The dish was a hit with his colleagues.

When I’m pressed for time, fried rice is my go-to recipe for a quick one-wok meal. It’s so fast because there’s hardly any prep. It’s also super healthy because there’s minimal oil ...

1. In a bowl large enough to hold all the shrimp, mix together the sake or white wine, ginger, and sesame oil. 2. Make slits along the back of the shrimp to butterfly them, removing the veins.

Lower in the chicken, bring it back up to the boil. cover with a lid, turn down the heat to the very minimum and allow the chicken to poach very gently in the stock for 45 minutes.

When we heard that there was a restaurant specialising in one of Singapore’s national iconic dishes, we knew we had to check it out. Located at The Centrepoint, Roost is a specialty restaurant that is ...

SINGAPORE - A Los Angeles web magazine's interview with a chef who claims to serve the best chicken rice in the United States has caught the attention of Singaporeans online. Read more at ...

They’re both over the age of 70 and have been the hands behind Chatterbox’s unchanging chicken rice recipe since 1971. ... But when Hainanese immigrants started cooking it here in Singapore, ...