Seafood + Singaporean recipes (8)

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Caramelised prawns

Recipe by: Pat

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Quick and delicious, this is an easy dish to serve during the week or for special occasions. If you prefer, you can remove the prawn heads but keep the shells on so they stay juicy.

Crispy Fried Baby Squid

Recipe by: Pat

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Crispy fried baby squid and chilli crab are two of Singapore's most popular seafood dishes. Go to any seafood restaurant and you'll find them on the menu.

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Deep-fried Mussels

Recipe by: blackswan

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I found some really nice & cheap mussels at the supermarket & was in a mood for some unhealthy indulgence. I love those at Mos Burgers but at a price of S$3.30 for 5 pieces, it's much more economical to D.I.Y. The tray of mussels I bought today was just S$1 for 500g. There were about 18 pieces. Wow! Of course, I've no doubt the quality difference but at just a dollar for some fresh mussels, it's good enough. After all, I'm gonna deep-fry them anyway.

Fried Hokkien Mee

Recipe by: Pat

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Whenever I go to the hawker center, fried hokkien mee is a dish I always order, regardless of how long the line is. I'm sure the hawker uses pork fat but when I learned to make this dish as a college student in the U.S., I used vegetable oil instead. Needless to say, it didn't taste the same but was a good substitute!

Losing Appetite? Try This Uplifting Rice Porridge Recipe!

Recipe by: blackswan

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People lose their appetite for a variety of reasons: stress, illness, fatigue etc. Nevertheless, we need nourishment to recover. Wherever I'm indispose or have no appetite, I'd normally prefer a soupy diet. A Consommé or rice porridge usually satisfies me best. Today, I’d like to introduce to you my home-made Oriental “remedy” that’s nutritious & at the same time, stimulating & perks up any moods. This colouful dish attracts any fussy kids too.

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Or Luak (Oyster omelette)

Recipe by: Pat

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I love this hawker dish! Sticky chewy egg studded with briny oysters dipped into the sour and spicy chilli sauce is divine.

Prawn Mee (Hokkien Mee)

Recipe by: Mekmolek

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One of the standard streetfood or coffeeshop bowl of noodles. The key is in the flavour of the broth. This is the halal variation where chicken stock is used whereas the chinese style would use pork ribs stock. It is also known as mee yoke or har meen.

Sambal Goreng

Recipe by: Suhara

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This spicy side dish is an accompaniment to rice and variations of it can be found in Indonesia, Singapore and Malaysia. I like using beef liver and long beans. Sometimes, I also add tempe or shrimps. For a shortcut, you can use sambal terasi paste mix found at stores instead of grinding the spice ingredients but remember to add the lemongrass and galangal.