Singapore Delicacy Exploration (Season 2)

Episode 12 Min Jiang Kueh

Min Jiang Kueh, also known as Apam Balik or Peanut Pancake, is a delightful and popular snack originating from various Asian cultures. This pancake is characterized by its crisp edges and soft, chewy center, creating a perfect balance of textures. The batter is typically made with a blend of flour, baking soda, sugar, and sometimes coconut milk, resulting in a slightly sweet and fragrant base. The pancake is then filled with a generous mixture of crushed peanuts, sugar, and sometimes butter or creamed corn. The filling adds a delightful crunch and sweetness to each bite. Some variations also include condensed milk or chocolate for an extra layer of flavor. Min Jiang Kueh is often cooked on a griddle or in a special mold, producing a round, pancake-like shape. This beloved street food is cherished for its comforting aroma, warm and satisfying taste, making it a nostalgic and enjoyable treat in Asian culinary traditions.

Episode 11 Soya Beancurd Pudding

Soya Beancurd Pudding, also known as douhua or tau foo fah, is a beloved and delicate Asian dessert cherished for its silky texture and mild, soothing flavor. Crafted from soy milk, this velvety pudding is set to perfection, achieving a smooth and delicate consistency that melts in the mouth. Often served warm or chilled, Soya Beancurd Pudding is versatile, accommodating a range of toppings and syrups. Common accompaniments include sweet ginger syrup, palm sugar, or a light drizzle of condensed milk, enhancing the overall sweetness of the pudding. The dessert is occasionally adorned with additional toppings such as red beans or grass jelly. Loved for its simplicity and comfort, Soya Beancurd Pudding is a popular treat enjoyed across various Asian cultures, embodying the artistry and subtlety found in the region’s dessert traditions.

Episode 10 Tau Suan

Tau Suan is a beloved dessert in Singapore, known for its comforting and warm appeal. This traditional Chinese sweet soup consists of split mung beans cooked until they are soft and tender, creating a smooth and slightly viscous base. What sets Singapore Tau Suan apart is the addition of translucent green pandan-infused jelly cubes, which add a delightful chewy texture to the dish. The dessert is further sweetened with a simple sugar syrup and often garnished with fried dough fritters known as “you tiao.” The combination of the sweet, nutty flavor of the mung beans, the aromatic hint of pandan, and the satisfying chewiness of the jelly cubes creates a delightful harmony of flavors and textures. Often enjoyed as a comforting treat on cool days or as a sweet conclusion to a meal, Singapore Tau Suan reflects the rich diversity of flavors in the city-state’s culinary landscape.

Episode 9 Oyster Omelette

Oyster Omelette, a popular dish in many Asian cuisines, is a delectable fusion of fresh oysters, eggs, and a flavorful starch-based batter. This dish, known by various names in different regions, showcases a delightful contrast in textures. Fresh oysters are typically pan-fried with beaten eggs, creating a luscious and slightly crispy omelette. The unique aspect comes from the addition of a starch-based mixture, often made from sweet potato or tapioca flour, which forms a crispy, golden-brown crust around the oysters and eggs. The dish is further elevated with a savory and slightly tangy sauce, usually a blend of soy sauce, vinegar, and sometimes a touch of chili. The interplay of the briny oysters, the creamy eggs, and the crispy starch crust makes Oyster Omelette a flavorful and satisfying culinary experience, appreciated for its complexity and richness of taste.

Episode 8 Popiah

Singapore Popiah is a beloved and iconic local dish, celebrated for its delicious blend of flavors and textures. This traditional Peranakan spring roll consists of an ultra-thin wheat flour skin, delicately wrapped around a medley of fresh and crunchy ingredients. The filling typically includes julienned vegetables like turnips, carrots, and beansprouts, along with tofu, prawns, and sometimes minced pork or crabmeat. The magic happens with the addition of condiments like sweet hoisin sauce, ground peanuts, crispy bits, and chili paste, creating a harmonious blend of sweetness, umami, and a hint of spice. The assembly of Popiah is often a communal and festive affair, as family members or friends gather to customize their rolls with preferred ingredients. Whether enjoyed as a street food snack or during family celebrations, Singapore Popiah encapsulates the essence of local culinary craftsmanship and the joy of communal dining.

Episode 7 Chai Tow Kway / Fried Carrot Cake

Chai Tow Kway, also known as fried carrot cake, is a popular and flavorful dish originating from Singapore and Malaysia. Despite its name, it doesn’t contain carrots; instead, it is made from radish or white radish cake, which is steamed and then stir-fried with eggs, preserved radish (chai poh), garlic, and various savory seasonings. The result is a delightful medley of textures and flavors, with crispy and slightly charred edges complementing the soft and chewy interior of the radish cake. Chai Tow Kway comes in two variations: the white version, which is stir-fried with sweet soy sauce, and the black version, which includes additional ingredients like dark soy sauce, resulting in a richer and more savory flavor profile. Often garnished with spring onions and served with a side of chili sauce, Chai Tow Kway is a beloved street food delicacy enjoyed for its unique taste and satisfying texture.

Episode 6 Satay

Satay has captured the hearts and palates of many. It consists of skewered and grilled meat, usually served with a delectable peanut sauce. The meat, commonly chicken, beef, or lamb, is marinated in a flavorful mixture of turmeric, lemongrass, garlic, and other spices, imparting a rich and aromatic taste. The skewers are then grilled to perfection, resulting in juicy and tender morsels with a slightly charred exterior. Satay is often accompanied by a side of cucumber slices and ketupat (compressed rice cakes). The real star, however, is the peanut sauce—a creamy and slightly spicy blend that enhances the overall experience with its nutty and savory profile. Whether enjoyed as a street food snack or part of a larger meal, satay encapsulates the essence of Southeast Asian cuisine, combining bold flavors, diverse spices, and a delightful interplay of textures.

Episode 5 Chwee Kueh

Chwee Kueh refers to a type of Chinese steamed rice cake or dumpling that is commonly found in various East Asian cuisines. These translucent and chewy dumplings are typically made from rice flour and water, giving them a smooth and slightly gelatinous texture. The filling can vary and may include ingredients such as ground pork, dried shrimp, and mushrooms, seasoned with soy sauce and other flavorful seasonings. Chwee Kueh is often served with a dipping sauce made from soy sauce, vinegar, and chili oil. This delicacy is appreciated for its unique texture and savory taste, making it a popular choice in dim sum or as a snack in Chinese cuisine.

Episode 4 Ngoh Hiang

Ngoh Hiang, also known as “lor bak” in some regions, is a popular and flavorful Chinese dish that hails from Hokkien cuisine. This dish features a unique blend of minced meat, typically pork, mixed with water chestnuts, garlic, onions, and various spices, creating a savory and aromatic filling. The mixture is then wrapped in bean curd sheets or soybean skin, securing the flavors within. Afterward, the ngoh hiang is deep-fried until it achieves a crispy and golden-brown exterior. The dish is often served with a sweet and tangy dipping sauce, enhancing its overall taste. Ngoh Hiang is celebrated for its rich combination of textures and flavors, making it a beloved snack or appetizer in Chinese communities. It’s a delightful example of the culinary expertise and creativity found in Chinese cuisine.

Episode 3 Vadai

Vadai is a popular South Indian snack known for its delightful combination of crunchy texture and flavorful spices. These savory fritters are typically made from ground lentils, such as urad dal or chana dal, blended with herbs, spices, and sometimes grated vegetables. The batter is deep-fried to perfection, resulting in golden-brown, crispy vadai. There are various types of vadai, including Medu Vadai and Masala Vadai, each with its unique ingredients and regional variations. The addition of ingredients like curry leaves, ginger, and green chilies imparts a distinct taste to the vadai, making it a flavorful and aromatic treat. Vadai is often served as a popular street food snack or as part of festive meals, and its savory goodness makes it a favorite among those who appreciate the diverse and rich flavors of South Indian cuisine.

Episode 2 Roti John

Roti John is a delectable and popular street food item in Malaysia and Singapore. This savory dish is essentially a unique twist on the classic sandwich, consisting of a baguette or French loaf that is filled with a flavorful mixture of minced meat, usually chicken or mutton, eggs, onions, and a medley of spices. The mixture is cooked on a griddle until it becomes a deliciously fragrant and spiced omelette-like filling. Often, a generous slathering of mayonnaise and chili sauce is added to enhance the taste. The result is a delightful and satisfying sandwich that perfectly balances the richness of the meat with the savory and slightly spicy kick of the seasonings. Roti John is not only a delicious street food delight but also a culinary testament to the fusion of flavors that characterizes the region’s diverse food culture.

Episode 1 Rojak

Rojak is a popular and flavorful dish that originates from Southeast Asia, particularly Malaysia, Singapore, and Indonesia. The word “rojak” itself translates to “mixture” or “eclectic blend,” which aptly describes the dish. This unique and vibrant salad combines a diverse assortment of ingredients, creating a harmonious fusion of flavors and textures. The typical rojak includes a medley of fruits and vegetables such as pineapple, cucumber, jicama, and turnip, all generously coated in a thick, sweet, and spicy peanut sauce. Additionally, ingredients like fried tofu, crispy fritters, and sometimes seafood might be incorporated, further enhancing the dish’s complexity. Rojak showcases the region’s culinary diversity, offering a delightful balance of sweetness, spiciness, and tanginess, making it a delightful and refreshing treat for those seeking an explosion of tastes in a single dish.