Healthcare Service Providers
Hospitals Groups
Hospitals / Medical Centres
Specialist Groups
AsiaMedic Limited
Dental On The Bay Pte Ltd
eMenders Medical Specialist Group
Excellence Healthcare Pte Ltd
GynaeMD Women's & Rejuvenation Clinic
Island Orthopaedic Group
Novena Heart Centre
Pacific Healthcare
Specialist Dental Group
Surgeons International Holdings Pte Ltd
The Lasik Surgery Clinic
Singapore Medicine
A dynamic and multi-cultural city rich in contrast and colour with strategic location, excellent infrastructure and great attractions, Singapore is a leading destination, not only for business and leisure, but also for world-class, affordable and safe healthcare.
With well-respected doctors trained in the best centres around the world, internationally-accredited hospitals and speciality centres, a global reputation as a medical convention and training centre, a fast-growing basic and clinical research hub, it's no wonder that Singapore has established itself as Asia's leading medical hub, serving medical travellers from around the world
From basic screening and cosmetic surgery, to high-end surgical procedures and complex speciality care in areas such as Cardiology, Neurology, Obstetrics and Gynaecology, Oncology, Ophthalmology, Orthopaedics and Paediatrics among others, Singapore's well-trained and experienced medical staff work to deliver the best healthcare experience and treatment for every international patient, providing them and their families peace of mind when health really matters.
Why Patients Choose Singapore
Having the best international airport, the best airline, and the busiest port in the world are just the start of Singapore's world-class standards and achievements.
Excellence, Safety and Trustworthiness
Clinical services in Singapore emphasise excellence, safety and trustworthiness, with internationally-accredited facilities and renowned physicians trained in the best centres in the world. Singapore's healthcare system was ranked as the sixth best in the world and the best in Asia by the World Health Organization in 2000. In addition, 13 hospitals and medical centres in Singapore have obtained Joint Commission International (JCI) accreditation.
Beyond international certifications, the quality of healthcare is also seen in published clinical indicators. Many healthcare providers in Singapore publish their success rates on their websites which are comparable to, if not exceeding, international standards.
System Transparency
Singapore's Ministry of Health maintains a transparent healthcare system, publishing vital information and statistics such as infection control statistics and average hospital charges for common procedures online. This transparency allows medical professionals to respond effectively to ever-changing scenarios quickly and enables patients to make more informed decisions on their treatment options.
A Leading Medical Hub
Singapore is a multi-faceted regional medical hub, not only for healthcare services but also as a meeting place for medical professionals for conferences and training, as a base for healthcare consultancy and operations management, and as the centre for research and clinical trials.
Service Excellence
Singapore's top healthcare providers have facilities that are comparable to five-star hotels. Patients are treated and recuperate in private and exclusive environments.
Affordability
Cost is an important consideration for many international patients. For instance, for uninsured or under-insured patients from the United States, procedures in Singapore cost one-fifth or less of the price back home. This is similar to costs at other major Asian medical travel destinations. Even after factoring in the patient's and accompanying persons' travel and accommodation expenses, the cost savings are still considerable. On top of the affordability, patients in Singapore are assured of world-class treatment and good clinical outcomes.
Accessibility and Convenience
Singapore is an international city that welcomes people of all cultures. The Changi International Airport is connected to some 180 cities around the world, making the island-state highly accessible. Transport and accessibility within the country is equally easy and convenient. English is the first language of education and business, and people in Singapore live in an environment of high security and low crime. A multi-racial and multi-culturally accommodating city, patients of all race and creed will find it easy to meet others in Singapore who speak their language or share their religion.
Peace of Mind when Health Really Matters
Visitors to Singapore can be assured that they will receive world-class medical care in a safe, culturally- and religiously-accommodating environment. Singapore is truly one destination where medical travellers can enjoy peace of mind when their health really matters.
Asia's Leading Medical Hub
In addition to a seamless and timely experience with state-of-the-art medicine and treatment rendered by highly-skilled professionals, patients can also have access to novel treatment options availed by progressive clinical research taking place in Singapore.
The influx of renowned specialists and biomedical scientists has enhanced Singapore's medical offerings and operational effectiveness. In addition, an extensive range of clinical services provided by inter-disciplinary teams working in an integrated network of healthcare institutions is available.
The combination of excellent healthcare infrastructure, availability of skilled medical professionals and latest medical technology has enabled Singapore to remain cutting-edge in its healthcare services delivery. These contribute to make Singapore the medical hub of Asia.
Deepavali
Deepavali (October / November)
Called the Festival of Lights and celebrated by Hindus worldwide. It marks the triump of good over evil, and is celebrated druing the new moon of the seventh month of the Hindu calendar.
Rows of oil lamps are lit to welcome the goddess Lakshmi, goddess of wealth, and a range of symbolic foods is served.
Murukku is a festive tidbit eaten during Deepavali, its name has many meanings, honey, beauty, fragrance, divine music, eternal youth, hence its presence during this joyous season. One of many South Indian snack,s murukku comes in sweet and savory versions.
Mid Autumn Festival
Mid Autumn Festival (September)
The Mid-Autumn Festival, which falls on the 15th day of the eight month of the Chinese Lunar Calendar, is celebrated with family gatherings, prayers, and a lantern parade by children. Offerings of moon cakes, fried chicken, roasted pork, pomelos, watermelons seeds and Chinese tea are made to deities and ancestors, while prayers are offered with joss-sticks, red candles are lit and joss paper burnt.
One of the legends behind the eating of moon cakes is about Chang Er, a beautiful woman who transformed into a fairy and floated to the moon after taking an immortality pill. The grief-stricken prayers of he Husband, Hou Yi, a heroic archer touched the hearts of the heavenly gods who allowed the couple to reunite on Mid-Autumn Night. The Chinese thus eat moon cakes in memory of the lovers.
Today it is still believed that if you look hard enough at the moon on Mid-Autumn, you'll be able to see Chang Er and the rabbit which is keeping her company.
Another legend has its roots in 14th century China's Yuan dynasty. The people then were living under the tyrannical rule of a Mongolian ruler who, in order to safeguard his empire, had forbidden the people to possess any tools, including kitchen knives.
A Chinese leader, Zhu Yuan Zhang, wanted to bring the people together to overthrow the tyrant's rule. He had to find a way of putting out the word without arousing the Mongolian's suspicion; a comrade came up with the idea of stuffing paper messages saying "Strike on Mid-Autumn Night" into freshly made round cakes, which were then distributed as gifts to the people.
On Mid-Autumn Night, where the moon is at its brightest, the people united as a rebel army and overthrew the oppressors to establish the Ming Dynasty. (AD 1368 - 1644) To commemorate the successful rebellion, the Chinese began the custom of eating moon cakes on Mid-Autumn.
Moon cakes are sweet, round cakes traditionally filled with lotus seed paste, or fatty meat, nuts and melon seeds. These days - you can even find moon cakes with eccentric fillings, such as durian, cherry, chocolate, bird's nest and green tea.
Dragon Boat Festival
Dragon Boat Festival (June)
Dragon Boat Festival is celebrated on the fifth day of the fifth month of the Chinese Lunar Calendar. It marks the death of a Chinese patriot scholar named Qu Yuan who drowne in a river in 296 BC. Fisherman threw rice wrapped in bamboo leaves into the river so that the fish would eat the rice instead of Qu Yuan's body. Today, bak chang (dumplings stuffed with meat, chestnuts and mushrooms) among other dishes, are eaten in his memory during the month leading up the festival.
Lunar New Year
Lunar New Year (January / February)
This marks the coming of spring. In the old days in China, this was the only time that the farmers take a break from working their land. Today the festival represents more of a spiritual renewal than a physical one, with the celebration representing new beginnings, new opportunities and the reaffirmation of family ties. Lunar New Year is traditionally celebrated over a 15-day period. There are many food that is symbolic of this festival
- Bak Kwa
Preserved sweet meat is a tradition that harks back to China, before the invention of refrigerators. The meat is trimmed of fat, sliced and marinated before spread on rattan trays and baked in an oven. Removed and cut to size, it is then ready for storage.
The secret to a successful bak kwa lies in the marinade, and the recipes are closely guarded across Asia. A favorite and traditional Lunar New Year offering for visitors and gift for business associates, it is so popular that it is available throughout the year.
- Yu Sheng
Yu sheng began in China as plain raw fish with a few types of vegetables. In the 1950s, four Singaporean chefs added more types of colorful vegetables to make it look more appealing. It was then popularized as a "rising abundance" dish and a "must have" during the Lunar New Year.
A unique part of Lunar New Year celebrations in Singapore is yu sheng, a salad of paper-thin ra wfish, finely shredded fresh vegetables, candied melon and citrus, red and white pickled ginger, pomelo flesh, sesame seeds, lime leaf, crispy crackers and peanuts dressed with plum sauce, oil and spices.
This salad is traditionally eaten on the seventh day of the new year, (though people now eat it throughout the 15 day) and diners toss the salad together with their chopsticks, shouting "lo hei" (toss up) and making wishes for abundance and prosperity before eating it.
Singapore Food
What is Singapore food? Briefly, It has its origin in Malaysia, Indonesia, China and India. Many claim that there is no such thing as Singapore food for that reason. They are only partially right. You'll still find the most authentic and tastiest of each of the cuisines. What has been happening to the various cuisines since their first arrival a century or so ago is what we now proudly call Singapore Food.
Nonya food has been over publicized it'll be a cliche to say anything more. What I'd like to highlight to you here are the equally wonderful but less acknowledged cuisines that have their origin in Southeastern China. Apart from Cantonese Cuisine that is famous the World over, what's special in Singapore are these Southern Chinese cuisines not commonly found elsewhere. If you're really into tasting something new, these are the cuisines that I recommend, for you won't find anything quite the same elsewhere, certainly not so convenient anyway!
For those of you who're accustomed to "Wine and Dine", Singapore has a wide variety of fine restaurants to choose from, much like many other cosmopolitan cities. There is no shortage of publicity in that area so I shall not dwell upon that. To most Singaporean's, however, what Makan entails is not the quality of the service nor the presentation of the food, but very simply the quality of the food, the spontaneity, the cosiness, the convenience and most importantly, the affordability. In other words, it's good company and a bit of sweat and noise thrown in without hurting the wallet. It's a hot plate of Char Kway Teow after a half an hour wait in a hawker center amidst all the screaming and shouting in the middle of the afternoon when even gold fishes find themselves hot in the bowl!
As a large portion of the population are Muslims, halal food is available everywhere. There are Malay Muslim and Indian Muslim food, you'll know when you see one as there's always a sign written in Arabic prominently displayed. Nasi Padang, a style of cooking originated from Sumatra and popular in Singapore is a must try for the visitor. See our Muslim food page for some ideas.
While you may find at least one Chinese or Indian vegetarian food stall in every food center, you're not likely to come across fine elaborate dishes, especially Chinese vegetarian food. Good Taoist/Buddish vegetarian food seems less easily available. One simple reason is the complexity in vegetarian food preparation. Unlike Indian vegetarians and vegetarians in the West, Taoist/Buddhist vegetarians do not eat garlic, onion, leek and those related vegetables. Vegetarian food, in this case, does not mean cooking with only vegetables, but rather, the art of shaping and texturing flour into mock meat and fish dishes. it's worth the trouble to give it a try, for good Chinese vegetarian food is rare, even in Singapore. If you're lucky, you may come across a Chinese temple that serves vegetarian food(only on certain days).
Indian Muslim food, or the so called Mamak food, is very popular in Singapore, roti prata, mee goreng, Indian rojak, nasi padang, mutton soup are some of the more popular dishes.
Seafood is of course a social food that tops many people's list. Seafood eaten the local style is a noisy and cozy affair. Chili crabs, black pepper crabs, drunken prawns and deep fried baby squids are just some of the endless yummy dishes that one shouldn't miss. Lobsters, glamorous as it may sound, is not as popular or as fun as Chut Chut(a kind of cone shaped sea shell that has to be sucked) or raw cockles(despite the risk of Hepatitis). And eating barbequed sting ray from a piece of banana leaf at a food center is definitely a truer Makan experience than having Salmon on China at Maxim's. If you do not know where to begin, East Coast Seafood Centre is worth a visit. If you know your way in Johor Bahru, it's definitely much cheaper!!
Before I end, I must not forget to mention Cristang cuisine, or so called Eurasian food started in Malacca of Portuguese origin. Unfortunately, no Cristang restaurant exists as far as I know. So if you're fortunate enough to have a friend of Portuguese descent, do invite yourself as that will truly be a rare occasion!
Now, what truly constitutes a true great Makan experience? Well, "Shiok" is the word we blab out aloud unconsciously when it happens! and in Singapore, that happens very frequently!
(adapted from http://sintercom.org/makan/advice.htm)
Below are some the food you should try while visiting Singapore. Heck you should visit Singapore just to try the food!!
- Bak Kut Teh
- Carrot Cake
- Chai Tow Kueh
- Char Kway Teow
- Chicken Rice
- Chili Crab
- Curry Puff
- Desert
- Fish Head Curry
- Fishball Noodles
- Hokkein Mee
- Kaya Toast
- Laksa
- Mee Goreng
- Mee Rebus
- Mee Siam
- Murtabak
- Nasi Briyani
- Nasi Lemak
- Nonya Kueh
- Otak Otak
- Popiah
- Prawn Mee
- Rojak
- Roti John
- Roti Prata
- Satay
Chwee Kueh
Chwee kueh is originally from Fujian Province and literally means water rice cake in Hokkein.
Over the years, this simple fare consisting of rice flour mixed with water, placed into saucuers, steamed, topped with diced preserved radish has evolved to become a popular breakfast or snack in Singapore.
Sounds simple but as they say, a lifetime to master to do it right!
Recommended
- Jian Bo Chwee Kueh
Blk 30 Seng Poh Road
#02-05 Tiong Bahru Hawker Centre - Kim Choo Kueh Chang (East Coast)
109/111 East Coast Road - Kim Choo Kueh Chang (Joo Chiat)
60 Joo Chiat Place
Recipe
Chwee Kueh
Ingredients:
180g rice flour
25g corn flour
800ml water
2 tbsp oil
½ tsp salt
Method:
1. Place the two flours into a bowl and pour about 300 ml water. Mix to form a smooth batter. Strain.
2. Bring remaining (500ml) water, oil and salt to boil. Reduce to low heat. Pour in batter and stir constantly till it thickens.
3. Grease a few chwee kueh moulds. Pour the mixture into each mould and place it on steamer. Steam over rapidly boiling water for about 10 minutes.
4. Remove from mould and spread topping over it.
5. Serve hot with rasdish topping.
Note:
Constantly stir the batter if batter get lumpy, it ok just quick stir the batter to get less lumpy and bring to it to steam.
Radish topping
Ingredients:
200g chai poh
50g dried scrimps, grind
5 tbsp oil1 whole garlic, minced
3 tbsp sugar
Method:
1. Soak the chai poh and scrimps separately for 10 minutes. Rinse and drain well.
2. Heat oil and sauté the garlic till golden brown.
3. Add in the dried scrimps fry till fragrant.
4. Add in the chai poh and stir-fry till dry.
5. Finally add in the sugar.
Mee Rebus
Decades ago, this dish was sold by itinerant hawkers who carried a pole across their shoulders. On one end of the pole was a basket containing a pot of boiling water; at the other end was another basket containing ingredients for mee rebus
Translated into English, this dish means simply ‘boiled noodles’ — but the dish is anything but simple. It is yellow egg noodles in thick, spicy, slightly sweet gravy, garnished with boiled eggs, sliced green chilies, fried cubes of beancurd, and fresh lime. Some people add a dash of dark soy sauce as a finishing touch.
Mee rebus is a fine example of fusion cuisine. The egg noodles, beancurd and dark soy sauce are Chinese touches, while the gravy speaks of combined influences from Indian and Malay cuisine, with its curry-like flavour and use of dried shrimp and tamarind.
Recommended
- Goody N Jolly
80 Marine Parade Road,
B1-113 Parkway Parade Shopping Centre - Peace Muslim Food
Block 151 Bedok Reservoir Road 01-1735 - HJ Waliti B ,HJ Muzaki
Block 14 Haig Road, 01-18 Haig Road Food Centre
Recipe
Ingredients: Serves 8-10
500 g (1 lb) Hokkien mee (fresh yellow noodles)
500 g (1 lb) bean sprouts
200 g (7 oz) shin beef
200 g (7 oz) shrimps
Spice paste:
10 dried chilies, softened in hot water
1 cup shallots, peeled
1 teaspoon belachan (dried shrimp paste)
10 slices lengkuas (galangal)
1 teaspoon turmeric powder
Gravy:
200 g (7 oz) sweet potato, boiled, peeled and mashed
1 heaped tablespoon taucheow (brown soya bean paste)
1 tablespoon salt or to taste
2 tablespoons sugar or to taste
Garnishes:
5 hardboiled eggs, shelled and sliced
4 taukwa (firm soya bean cake), deep-fried and diced into 8 pieces
Fried shallots
10 calamansi, halved
4 green chilies, remove seeds and sliced
dark soy sauce, optional
toasted grago (shrimp fry), optional
1 stalk lettuce, cut into long strips
Method:
Make a stock by boiling beef in 6 cups of water until tender. Remove and slice beef. Cook shrimps in the stock and peel, de-veined and set aside. Reserve stock. Process spice paste ingredients in a chopper until fine. Heat 2 tablespoons oil in a wok and fry spice paste until oil rises to the surface. Add taucheow and fry until fragrant. Add the stock, mashed sweet potato, salt and sugar and cook over a low fire until all is amalgamated. Taste to adjust seasoning if needed. Cook one serving of noodles and bean sprouts in a wire ladle in boiling water. Remove, drain and place on a plate. Top with beef slices and shrimps. Pour hot gravy over and garnish with egg wedges, taukwa, fried shallot, chili, lettuce and a halved calamansi. Drizzle some dark soya sauce if desired and sprinkle some grago, browned earlier in a slow oven until crisp.
Deserts
Singapore’s desserts are like the country, an absolute melting pot. Ever more colorful ranging from hot, cold, sticky, clear, wobbly, firm, sinful but always delicious
Almost every food centre and food court in Singapore has a dessert stall serving up an endless list of sweet temptations. Take your pick!
-
Ice Kachang / Ice Kacang:
ice ball with coloured syrup, beans and jelly. -
Almond Jelly with longans
-
Chendol:
mung bean jelly strips with shaved ice, coconut milk and brown palm sugar. -
Bubur Cha-Cha:
tapioca dumplings, sweet potatoes and yam in coconut milk, served hot or cold. -
Ice Jelly:
jelly topped with shaved ice, lime and a choice of fruit. -
Grass Jelly:
herbal jelly served with syrup and a choice of fruit toppings. -
Cheng Tnq:
a sweet soup of dried fruits, nuts and barley, served hot or cold. -
Tau Suar:
mung beans in sweet syrup. -
Bubur Tengu:
boiled white wheat berries with coconut. -
Pulot Hitam:
boiled black glutinous rice with coconut milk. -
Or Nee:
sweetened yam puree with ginkgo nuts or pumpkin. -
Tau Huay:
soybean custard with syrup.
Recipe (Ice Kacang)
Ingredients : coconut jelly
Combination A
1 liter Young coconut water
20g Agar-agar powder
125g Castor sugar
2 Pandan leaves, shredded and knotted
Combination B
100ml UHT milk
A few drops of green food coloring
Young coconut flesh, scraped from the young coconut.
Method :
Bring combination A to a low simmering boil until sugar and agar-agar powder dissolve.
Add in B, mix and continue to cook for 4 minutes.
Remove mixture from the heat and leave aside for 5 minutes.
Pour coconut jelly mixture into a wet tray and add in coconut flesh.
Put aside to set then chill in the refrigerator before cutting into slices.
Popiah
This dish is believed to have originated in China during the Qing Dynasty, and was usually eaten during a time when there was a surplus of vegetables in the market, such as in spring. Other ingredients have found their way into the Singaporean version of this dish.
First, different vegetables are prepared. Yam bean (jicama), bamboo shoots and sometimes carrots are shredded and braised to make a filling. Bean sprouts are blanched, eggs are boiled and chopped, prawns are boiled, shelled and sliced thinly, Chinese sausage and cucumber are sliced fine, coriander leaves and local lettuce torn into portions.
Then a round wheat-flour skin is spread out, and smeared with a paste of garlic, chilli and sweet caramel sauce. The filling and other ingredients are heaped onto the centre of the skin, which is then rolled around them into a log, which may be sliced for easier eating.
The skill of the popiah-maker lies in getting the ingredient proportions just right, so that you taste all the different flavours; and the amount of filling just right, so that the popiah doesn’t disintegrate when you pick it up to eat!
Recommended
- Rojak Popiah & Cockle
Maxwell Road
#01-56 Maxwell Food Centre - Ping Kee Popiah
590 Upper Thomson Road
#01-32 Sembawang Hill Food Centre - 968 Popiah
312 Balestier Road - Bee Heng Delicious Famous Hokkien Popiah
500 Clemenceau Avenue North
#01-12 Newton Food Centre - Old Long House Popiah
Blk 22 Toa Payoh Lorong 7
#01-03
Recipe
Ingredients
Filling:
Seasoning:
Sauce (mix):
Method
To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.
Place two tablespoonfuls of filling on a piece of popiah skin. Roll up neatly. Arrange popiah in a tray. Pour sauce over and serve with garnish of chopped spring onions, coriander and shallot crisps.
Nonya Kueh
Traditionally Peranakan girls were trained to perfect the art of making kueh (cakes)— skill in the culinary arts could, along with other skills, lead to marriage to a respectable and rich man. Many Peranakans still spend time making kueh for their families, as they believe the more effort you put into preparing food for your family, the happier all will be.
Straits Chinese or Nonya kueh (cakes) are made from a variety of fulsome and flavourful ingredients such as coconut milk, sweet potatoes, tapioca, palm sugar and pandan leaves. There are many variaties in the cakes and together, they make a rainbow colorful pleasing platter. Always popular as condiments during tea time or dessert, or part of the menu at functions and festive occasions.
Recommended
- Nonya Deli
1 Jalan Anak Bukit
#B1-K69 Bukit Timah Plaza - Lina Traditional Kueh & Food
53 Ang Mo Kio Avenue 3
#B2-38 Ang Mo Kio Hub - Glory Catering
139 East Coast Road Singapore 428829
Time: 0830 - 2030, Off on Every Monday except Public Holidays
Contact: Sharon Telephone: 63441749 Fax: 63465764
Recipe
Ingredients for Pulut:
600g glutinous rice
300ml thin coconut milk
150ml thick coconut milk
2 tsp sugar
1 tsp salt
2 pandan leaves
Method:
1. Wash and soak glutinous rice overnight. Drain and place rice in a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.
2. Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes. Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes.
3. Line the bottom of a 28 cm round tray with banana leaf. Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula. Steam tray of glutinous rice over boiling water for 15 minutes before adding the custard topping.
Custard Topping:
10 eggs
450g castor sugar
500ml thick coconut milk
6 level tbsp plain flour
1 level tbsp rice flour
1/4 tsp salt
2 tbsp pandan juice
1 tsp apple green colouring
Method:
1. Stir eggs with sugar till sugar dissolves and strain into a double boiler.
2. Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture. Add salt, pandan juice and green colouring and stir well.
3. Stir mixture over a pot of boiling water till it coats the back of a wooden spoon. Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.
4. Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of the custard. Remove and place tray on a wire rack to cool completely before cutting.
Murtabak
Murtabak originated from Saudi Arabia and has made its way into Singapore as well. The name in Arabic literally means "folded" the Singapore version is essentially a fuller-bodied prata.
Singapore's Murtabak is made from a very large prata, stuffed with curried minced mutton or chicken, onions and egg. Variations include Cheese Murtabak, Sardine Murtabak
Recommended
- Singapore Zam Zam Restaurant (closing on 100 years of history)
679,699 North Bridge Road
62987011
8am to 11pm daily
Recipe
Ingredients :
250g ground beef/chicken
4 eggs
2 table spoon of curry powder
salt for seasoning
1 onion (chopped)
5-6 pieces of spring roll pastry
some oil for frying
Method :
-In a bowl, mix together the ground beef/chicken, eggs, curry powder,onion and salt . Mean while, make sure you have taken out the spring roll pastry out of the fridge 15-30 minutes earlier to soften the pastry.
- heat the pan and add in some oil.
- spread a piece of the spring roll pastry on a flat board and add in the beef/chicken fillings in the middle...around 4 to 5 table spoon. Fold in the edges of the pastry until it covers all the fillings completely. You can use some of the liquid from the fillings to paste the pastry.
- fry the murtabak in the pan until both sides turns brown....it only takes approximately 5-6 minutes for each sides to cook.
- repeat the same method for the next pieces until you have finish all the fillings
- When the murtabak is cooked, let it rest for e few minutes before you can cut into small squares and enjoy it as it is or you can dip it with chilli sauce.
Nasi Briyani
An Indian dish that is now adopted by the Malays. Nasi’ is rice in Malay, which tells you that this originally Indian dish has been adopted and influenced by the Malays, so much so that it is a traditional main dish for Malay weddings and other auspicious occasions.
This meal-in-one begins with washed uncooked rice fried gently in ghee or vegetable oil, together with a selection of spices and herbs such as cinnamon, pandan leaves, ginger, saffron and garlic.
This is then steamed in a stock made from chicken or mutton bones, together with portions of chicken, mutton or even fish. The result is a fragrant meal of spiced rice and meat, served with curry gravy, and a plain salad of sliced cucumber tomato, onion and green chili.
The dish is sometimes accompanied by a side order of raita (cucumber and yoghurt salad), fruit or vegetable pickles, and papadum (fried lentil crackers).
Recommended
- House of Briyani
742 North Bridge Road
Kampong Glam Conservation Area - Allauddin's Briyani
101 Race Course Road
#01-190 Tekka Temporary Market
Recipe
BRIYANI RICE
• 300g Basmati rice
• 1/4 tsp turmeric powder
• 4 tbsp margarine
• 250ml plain yoghurt
• 1 tsp salt
• 900g chicken, chopped into large pieces
• 80ml cooking oil
• 2 tbsp gheE
• 5cm cinnamon stick, lightly smashed to break up
(A)
• 4 slices ginger
• 10 shallots, thinly sliced
• 3/4 tsp turmeric powder
• 1 tsp coriander powder
(B)
• 5 cloves garlic
• 1 star anise
• 5 cardamoms, lightly smashed
• 1 tsp ground fenneL
• 1 tsp poppy seeds
GARNISHING
• 10–15 cashew nuts, deep-fried
• 50g raisins
• 1–2 tbsp shallots crisps
• Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes.
• Drain rice in a colander. Heat margarine and fry ingredients (A) until fragrant.
• Add 2 tablespoons yoghurt and 1/2 teaspoon salt.
• Mix in (B) and chicken.
• Fry well, then add in another 2 tablespoons yoghurt and remaining salt.
• Continue to fry until chicken is tender.
• Leave aside. Heat oil and ghee in a clean wok.
• Put in cinnamon stick and fry until fragrant.
• Add the remaining yoghurt to mix.
• Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
• Add sufficient water to a level that is 2cm above the rice.
• Cook rice for 20 minutes.
• Then add in the precooked chicken and continue to cook until rice is done.
• Add garnishing before serving.
Mee Goreng
The term means ‘fried egg noodles’, and in Singapore, it usually refers to the Indian version, in which the noodles are fried with cubes of fresh tomato and boiled potato, shredded cabbage, slices of green chili and green peas.
Flavour comes from the smoky wok, chili paste and a bright red bottled tomato sauce. It is not known when this dish was created, but it was already being sold in the 1950s, when hawkers plied the streets. The mee goreng man’s calling card was the sound of his metal spatula clanging against his wok – the sound could be heard from a distance, so that costumers could come out to the streets and wait for their mee goreng.
It is such an enduring favourite that there are also Malay and Chinese versions of it, which evolved along the way.
Recommended
- Old Satay Club Mee Goreng
8 Raffles Avenue
Stall #D, Makansutra Gluttons Bay Hawker Centre, Esplanade Mall
Recipe
Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
1 stalk of spring onion (cut into small pieces for garnishing purposes)
2 red chilies (sliced for garnish)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Chili Paste:
1. Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well.
2. Heat the wok and "tumis" (stir fry) the paste until the oil separates from paste. Set aside.
1. Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids.
2. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok. Add in the sauces now.
3. Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
4. Add in the beansprouts and quick stir for another 1 minute.
Serve hot and garnish with chopped spring onions and sliced red chilies.
Squeeze some lime juice over the noodles before eating.
Mee Siam
Rumors is that this dish was originally brought over from Thailand. Singapore has now made it its own with various races innovating. Originally made from rice flour noodles (vermicelli) and served in light, piquant gravy made from tamarind juice and dried shrimp, and served with toppings such as fresh calamansi, tiny cubes of fried beancurd, chives and slices of boiled egg.
Mee siam has been adapted by most of the races in Singapore. Indian mee siam, for instance, is pinkish in colour and sweeter because its gravy has more sugar, while the Chinese version uses more beancurd and salted fermented soybeands.
The Peranakans have also lent their influence to create Singapore’s most popular version, by adding coconut milk. For those who like a more sour-ish taste, half a lime is added to the gravy for extra zing.
Recommended
- Robert Mee Siam & Lontong
Blk 91 Whampoa Drive
#01-43 Whampoa Drive Cooked Food Centre - Montfort Mee Siam 蒙福米暹
Blk 162 Ang Mo Kio Ave 4
#01-24 - Siam Kitchen (Parkway Parade)
80 Marine Parade Road
#B1-126 Parkway Parade
Recipe
Ingredients
Gravy:
1 tbsp cooking oil
5 shallots, chopped
3 cloves garlic, chopped
6 dried chilli, pounded
1 tsp belacan (shrimp paste)
2 onions, sliced
4 tbsp preserved yellow beans, pounded
3 tbsp tamarind
2 litres water
sugar and salt to taste
Spiced Rice Vermicelli:
500gm rice vermicelli
4 tbsp cooking oil
3 shallots, chopped
2 tbsp chilli paste
3 tbsp dried shrimp, pounded
150gm bean sprouts, peeled.
Mee Siam Garnish:
1 egg, hard-boiled, cut in wedges
20gm local chive (ku chai), fresh
1 local lime, trim top
3 prawns, medium size, peeled
20gm soya bean cake, deep-fried, diced
20gm fish cake, sliced
sambal sauce (optional)
Instructions
Gravy:
Mix tamarind with water. Strain off pulp and reserve the juice. Cook shallots, garlic, dried chilli paste and onions until fragrant. Add remaining ingredients and bring to boil. Reduce heat and simmer for 45 mins. Check seasoning.
Spiced Rice Vermicelli:
Soak vermicelli in cold water to soften. Drain dry, blanch in boiling water for 30 secs and strain. Heat oil in wok and cook shallots, chilli paste and dried shrimp until fragrant. Add vermicelli and bean sprouts and mix well. Remove from heat.
Serving
Place spiced rice vermicelli in bowl. Add piping hot gravy. Garnish with egg wedges, chopped chive, prawns, soya bean cake, fish cake and lime. Sambal sauce may be added.
Hokkien Mee
Hokkien mee was created in Singapore by the Hokkiens from Foochow, China.
Egg noodles and rice vermicelli (bee hoon) stir-fried with pork, prawn, squid, bean sprouts and loads of garlic, and then braised in a rich pork and prawn stock are all stirred fried into a sizzling plate of goodness. The dish is served steaming hot and garnished with fresh lime and a dollop of spicy chilli sambal.
Alive with the pungencies of both China and Southeast Asia, Hokkien Mee is one of the favourite Singapore dishes.
Recommended
- Ah Hock Fried Hokkien Mee
20 Kensington Park Road
Stall #27 Chomp Chomp Food Centre - Geylang Lor 29 Fried Hokkien Mee
396 East Coast Road - Mun Mun (The Old Stall) Hokkien Mee
6 Tanjong Pagar Plaza
#02-05 Blk 6 Market & Food Centre
Recipe
For 2 to 4 pax
1) Peel the shell off the prawns and fry the shell in a small dash of oil. Add 4 cups of chicken stock or water after you smell the rich fragrance of the prawns. Leave it to boil to extract fully the essense of the prawns. Should be rich reddish brown in colour.
2)Cook yellow noodles in boiling water, after the noodle is cooked, wash it over with cold water and put aside.
3) Fry 2 eggs. Just throw in the egg to the wok and scramble it. Then when fried, leave it aside.
3) Fry garlic and sambal chilli(omit if you hate spice but i guess being Singaporeans, spice is not a prob). After garlic is a little brown, throw in noodles and fry. Mix well. Sprinkle a little bit of Thai Fish sauce and you should get a nice steam coming out. Throw in the other ingredients (prawns, sotong, chicken, egg etc) and fry with the noodle. After frying for a while to mix all the ingredients with the noodles, pour in the stock until you are happy with the wetness of the noodles. Mix it well and then cover it.
4) Wait for it to steam and you are ready to serve when the steam comes out. Open the cover and it will smell really good. The key is in the stock. If the stock is really rich, then the noodles should taste really good.
Fishball Noodles
Fish balls are a commonly cooked food in southern China and overseas Chinese communities. Likely brought over by Chinese to Singapore from China, it has evolved into a delectable dish all by its own. Fishballs are traditionally made from raw fish flesh, vigorously mashed to a paste and kneaded in a wooden bucket. The mixture is then flavoured and shaped into bite-size balls. When cooked, they are soft and bouncily succulent.
Boiled fishballs served with noodles of different kinds is a very popular dish with Singaporeans. Served either in soup, or dry with the soup on the side, fishball noodles come with toppings such as sliced black mushrooms, minced pork, seaweed and spring onion, or simply fishballs and slices of fishcake.
You can choose from a variety of noodles like bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles), kway teow (flat rice noodles) or mee pok (flat yellow wheat noodles).
Recommended
- Chao Zhou Fishball Noodles 潮州魚圓粿條麵 51 Old Airport Road
#01-143/144 Old Airport Road Food Centre - Teochew Fishball Mee 炎成潮洲鱼圆面
209 Hougang Street 21
#01-35 Kovan Food Centre - Yong Kee Famous Fishball Noodle
ABC Brickworks Food Centre
6 Jalan Bukit Merah #01-121
Singapore 150006 Opening hours: 7am - 2am (Daily)
Recipe
Ingredients:
675 ml water
24 ready-made fish balls
200 ml fish or anchovies stock
½ tablespoon light soy sauce
2 tablespoons preserved salted vegetable (tong chye)
1 teaspoon white pepper
75 g glass noodles or mung bean noodles (tang hoon), soaked
in warm water until soft, about 10 to 15 minutes
2 scallions, trimmed and chopped for garnish
sliced red chilies and light soy sauce, to serve
Method:
Bring water to the boil in a pot. Add fish balls and simmer gently for 3 minutes, then add stock, soy sauce, preserved salted vegetable and pepper and simmer for 3 minutes more.
Place 2 to 3 tablespoons of glass noodles into each serving bowl and top up with 4 fish balls and soup. Garnish with scallions and serve with sliced red chilies and light soy sauce on the side.
Add any type of noodles to cook with the soup as base and Tada, you have Fishball Noodles!
Prawn Mee
They are many varieties to this with the most famous being the Pork Rib Prawn Mee. A simple and satisfying noodle dish that can be found in many parts of Asia. Eat it ‘dry’ to savour the delicious taste of fresh prawns, or with soup, to enjoy a rich broth that’s been made from a stock of prawns and pork or chicken. Served with your choice of noodles, made from rice flour, wheat flour or eggs, the dish also includes prawns, slices of boiled pork, bean sprouts and sometimes a leafy vegetable.
The final touch comes in different forms; sometimes a dash of mild chilli powder, sometimes a spicy sambal made from chilli and shrimp paste, or, most often, sliced fresh red chillies swimming in light soy sauce.
Recommended
- Beach Road Prawn Mee
370 East Coast Road
Opening hours: 8am - 3pm daily
Recipe
Ingredients
Prawn and Pork Stock
*1Tbsp peanut oil *200gm pork fat, cubed *15 shallots, thinly sliced *300gm pork ribs *300gm meaty pork bones *1 pork tail *5 dried red chillies *At least 4 cups of loosely packed prawn heads and shells, including those of 12 large tiger prawns (to be used later for topping) which have been de-veined and set aside *3 litres water *1 tsp salt *1 tsp black peppercorns *3 cloves *1 cinnamon stick *1 star anise *2 Tbsp gula melaka (palm sugar), or more *2 Tbsp light soy sauce, or more
Heat wok over high flame until very hot. Add oil and pork fat dice, which will release a lot of oil as it crisps and browns. Remove, drain well on paper towels, and set aside (to be used later for topping). Now fry the shallots in the same wok till golden brown. Remove, drain well on paper towels, and set aside. Turn flame down to medium-high. Stir-fry the pork ribs, bones, tail and chillies (in batches if necessary) till crusty and golden brown. Remove and place in a roomy stock pot. Set aside. Turn flame down to medium. Add prawn heads and shells to the wok, frying slowly until shells are crisp, caramelised and well-coloured. Remove and add to stock pot. Add water, salt, peppercorns, cloves, cinnamon, and star anise to stock pot. Bring to the boil. Turn down to a leisurely simmer. Simmer for 4 to 6 hours, until stock tastes richly flavoured and is the colour of tea. Add palm sugar and soy sauce to taste. Simmer another 30minutes. Strain stock. Set aside.
Toppings & Garnishes
*12 large tiger prawns, de-shelled and de-veined (from making the stock earlier), poached 2 minutes in simmering salted water till cooked, drained, sliced lengthwise *Fried pork fat cubes (from making the stock earlier) *Fried shallots (from making the stock earlier) *6 pork spare ribs, cubed, rubbed with 1 Tbsp soy sauce and steamed over high heat for 2 hours (add resulting juices to stock; set meat aside) *2 finely sliced fresh red chillies, placed in a small bowl with 3 Tbsp light soy sauce *Large handful of beansprouts, topped and tailed *Large bunch of kangkong (water convolvulus, or morning glory; substitute spinach if unavailable), thoroughly rinsed, woody stems discarded, leaves plucked with a little hollow tender stem attached *Pinch of bicarbonate of soda (baking soda)
Prepare all the toppings and garnishes as described up to the red chillies macerated in soy sauce. Set aside in individual bowls. Blanch beansprouts and kangkong separately in a large pot of boiling water into which a tiny pinch of bicarbonate of soda has been added (this helps retain colour). Drain very well and set aside.
*1 kg Hokkien mee (fresh yellow egg noodles)
*200gm beehoon (dried rice vermicelli)
When ready to eat, blanch Hokkien mee and beehoon separately in large pot of boiling water. Drain well. Divide both into deep roomy serving bowls. Top with prawns, pork cubes, beansprouts, kangkong, fried shallots and fried pork fat. Bring soup to the boil. Ladle over each bowl of noodles and serve immediately. Let diners help themselves to the chillies and soy sauce. Alternatively, bring everything out on separate serving dishes for everyone to help themselves, including the hot stock in a large pitcher or bowl.
Otak Otak
Fresh mackerel pounded and marinated with coconut milk, ground chilli, onions, lemongrass, blue ginger and turmeric then wrapped in a fresh banana leaf and left to sizzle over hot coals. That is what Otak Otak is.
Eaten with bread as a sandwich, as an appetizer, or as an accompaniment to hot steamed rice, this is a star recipe of both Peranakan and Indonesian cuisines.
Though otak otaks are traditionally made of fish meat, modern versions of otak otak use crab or prawn meat and fish head too.
Recommended
- Nam San Mackeral Otah
267 Joo Chiat Road
63455542
Open 11pm to 7pm (closed only 4 hours) - Peramakan Level 3 Keppel Club
10 Bukit Chermin Road
S(109918)
Open for lunch and dinner
63772829
www.peramakan.com - Epok Epok Central
Blk 4A Eunos Crescent
Eunos Crescent Hawker Centre
#01-09
Lokman 96958889
7am to 7pm daily
Closed on Mondays
Recipe
Ingredients :
500g fish fillet
3 dried red chilies, soaked and drained
5 candlenuts or macadamia nuts
1 onion, grated
1 tbsp blachan (dried shrimp paste)
1 tsp turmeric
1 egg, beaten
2 tbsp coconut milk
1 tbsp palm sugar or white sugar
1 tsp salt
4 banana leaves or 12 dried lotus leaves, soaked until pliable
Method :
Using a fork, scrape the fish into fine flakes and place in a bowl, or briefly blend to a paste in a food processor. Add 4 tbsp water, a tbsp at a time, beating with a wooden spoon until it feels light and fluffy. Pound or grind the drained chilies, nuts, onion, blachan and turmeric together to make a paste. Mix the paste with the fish, then add the egg and beat well. Add the coconut milk, sugar and salt.
Cut the banana leaves into 15cm squares and dip into boiling water for 2 minutes to soften them. Drain and pat dry. Place 2 tbsp of the fish mixture in the center of each square and roll up to form open-ended tubes. Fasten each end with a strong cocktail stick. Heat the grill until very hot. Brush the banana leaves lightly with oil and grill for about 5 minutes on each side, until the leaves are slightly charred and the filling is firm when pressed.
Serve as an appetizer followed by a Malaysian curry, or as part of a shared meal with coconut rice, curries and sambals. Finish with thin crepes (kueh dadar) with a sweet coconut filling.
