Singapore Noodles content index
Recipes, guides, interviews, how-tos, and more!
Welcome to the Singapore Noodles Content Index, where you'll find every newsletter so far organised by category.
Condiments
Achar (vg)
Achar huan cheo (vg)
Baechu kimchi (vgo)
Ghee (v)
Haebeehiam (dried shrimp relish)
Multipurpose rempah (vg)
Quick achar (vg)
Red glutinous rice wine and lees (vg)
Sambal kicap (vg)
Samsui dipping sauce
Poultry
Angzao chicken
Apple & chicken soup
Ayam buah keluak
Ayam masak merah biryani
BBQ chicken wings & peanut sauce, inspired by satay
Braised duck (Teochew & Hokkien)
Chicken dum biryani
Chicken essence (mine, my aunt’s)
Chicken mohinga
Chicken pho
Chicken porridge
Chicken rasam
Chicken rice (Part I, Part II)
Chicken rice-style glass noodles
Christmas roast chicken with mushroom gravy
Flaky curry puffs
Ginger and sesame oil steamed chicken
Hakka plum duck
Harjeonggai
Kari kapitan
Kiam chye duck soup
Lotus leaf rice
Paper-wrapped chicken
Salt-baked chicken
Sambal tumis ayam goreng, inspired by nasi lemak
Steamed chicken with samsui dipping sauce
Three-cup chicken
Eggs
Steamed egg with minced meat
Tahu telor
Meat
Adobo fried rice
Bak zhang
Bánh Xèo (vgo)
Black bean bittergourd with pork
Begedils with minced beef
Rendang daging (beef rendang) (Part I, Part II)
Beef smore (pie)
Braised pork belly with fattchoy
Canned pig trotters beehoon
Century egg and pork porridge
Charsiu
Crispy pork belly
Doenjang jjigae
Embutido pâté en croûte
Feng
Hakka yong tau foo
Hainanese oxtail stew
Herbal pork belly soup
Khao khluk gapi
Kong bak bao
LA-Kalbi
Laing
Lor bak
Lor mai gai (glutinous rice with charsiu and chicken)
Mui choy kau yoke
Mulligatawny
Murtabak
Nasi briyani
Ngoh hiong
Nonya zhang
Pad krapao
Pork & lotus root soup
Pork belly adobo
Prawn mee
Rawon
Roast pork
Sarang burong
Steak with black pepper crab-inspired sauce
Steamed egg with minced meat
Steamed meat patty with salted fish
Tau yu bak
Thịt kho trứng
Wonton mee
Wontons
Seafood
Bánh xèo
Cereal prawns
Epok epok sardine
Fried fish with ginger and soy sauce
Hakka yong tau foo
Kang kong masak lemak
Kok Sen big prawn hor fun
Milky fried fish soup
Milky fish broth (for steamboat or fish soup)
Otah
Pasta alle vongole, chilli crab-style
Popiah and egg-based wrappers for popiah
Prawn bostador
Prawn mee
Prawn pineapple curry
Rempah udang
Salted egg-stuffed squid
Teochew chestnut prawns
Teochew steamed fish
Tom yum fish soup
Wonton mee
Wontons
Lentils/ vegetables/ fruit
3-egg spinach (v)
Achar (vg)
Achar huan cheo (vg)
Baechu kimchi (vgo)
Bánh Xèo (vgo)
Begedils with minced beef
Braised wombok with mushrooms in chicken broth
Broccoli and carrot with egg drop gravy
Butternut Squash Dengaku (vg)
Chap chye (vg)
Charred brussels sprouts with grapefruit and yuba (v)
Doenjang jjigae
Dưa giá (vg)
Eefu noodles
Fried carrot cake (v)
Hoshigaki (vg)
Jemput-jemput (vg)
Kacang pool (v)
Kang kong masak lemak
Laing
Multigrain glutinous rice dumplings (vg)
Nasi ulam
Olive fried rice (v)
Peanut butter cold noodle salad
Popiah and egg-based wrappers for popiah
Pumpkin kueh
Quick achar (vg)
Rasam (vg)
Sambal eggplant (vg)
Sambal goreng jawa (vg)
Tahu telor (v)
Tempeh (Part I, Part II) (vg)
Thunder tea rice (vgo)
Tomato shio raman (Part I, Part II) (vg)
Bread/ rice
Bánh Xèo (vgo)
Chapati (vg)
Coconut rice (nasi lemak) (vg)
Kopitiam bread (v)
Puri (vg)
Roti prata (v)
Thosai (vg)
Steamed bun dough for mantou or lotus leaf buns (v)
Desserts/ snacks/ beverages
Ang ku kueh (vg)
Bánh xèo (vgo)
Black forest tiramisu (v)
Carrot sugee cake (v)
Chendol (vg)
Cocoa linzer cookies with málà caramel centres (v)
Coconut and gula melaka agar-agar (vg)
Dona Manis banana pie (v)
Ear biscuits
Embutido pâté en croûte
Ensaymada (v)
Flaky curry puffs
Gingko, barley & yuba dessert soup (vg)
Glutinous rice balls with black sesame or peanut butter filling (v)
Gula melaka okara granola (v)
Heong piah (Part I, Part II) (vg)
Hoshigaki (vg)
Kaya (v)
Kaya toast (v)
Kek kukus (fruitcake) (v)
Kueh salat (Part I, Part II) (vg)
Malay cake (ma lai gou) (v)
Mango sago, lassi-style (v)
Min jiang kueh (v)
Muah chee (vg)
Multigrain glutinous rice dumplings (vg)
Nonya zhang
Orh nee (vg)
Pandan chiffon cake (v)
Pandan layer cake (v)
Papaya and peach gum soup (vg)
Peach gum dessert soup (vg)
Peanut cookies (v)
Pineapple tarts (v)
Pissaladière
Pulut hitam (vg)
Raspberry ripple ice cream sandwich (v)
Rempah udang
Soymilk (vg)
Sugee cake (v)
Taro croquettes (Part I, Part II)
Teochew mooncakes
Thenkuzhal Murukku (vgo)
Walnut butter cake (v)
Yi buah (vg)
How-tos, guides, & deep-dives
Deep-dive: Ayam buah keluak (processing the nut, cooking the dish)
Deep-dive: Bánh Xèo
Deep-dive: Beef rendang (Part I, Part II)
Deep-dive: Biryani
Deep-dive: Chicken rice (Part I, Part II)
Deep-dive: Coconut rice (nasi lemak)
Deep-dive: Fried rice (Part I, Part II, Part III)
Deep-dive: Harjeonggai
Deep-dive: Heong piah (Part I, Part II)
Deep-dive: Kaya
Deep-dive: Kueh salat (Part I, Part II)
Deep-dive: Ngoh hiong
Deep-dive: Pandan chiffon cake
Deep-dive: Pineapple tarts (Part I, Part II, Part III, Part IV, latest recipe)
Deep-dive: Pork belly adobo
Deep-dive: Roti prata (Part I, Part II)
Deep-dive: Sugee cake
Deep-dive: Thosai (Part I, Part II)
Deep-dive: Tomato shio raman (Part I, Part II)
Deep-dive: Taro croquettes (Part I, Part II)
Deep-dive: Tempeh (Part I, Part II)
Deep-dive: Wontons (Part I, Part II)
How to clean pork
How to clean squid
How to cook lobster noodles
How to grind and fry rempah
How to make Cantonese soups (Part I, Part II, Part III)
How to make chicken essence (Part I, Part II)
How to prepare buah keluak
How to render lard
How to season a wok
People and guest-essays
Brigette Woodworth
Devonne Niam
Hairil Sukaime
Our Best Wrapped Secret, by Leong Man Wei
Our Christmas, Past & Present, by Denise Fletcher
Lloyd Matthew Tan
Jackie Ngui
Shameen Akbar
Sing a Song of Kek Pisang, by Gan Chin Lin
Other content
Singapore food recommendations (Part I, Part II, or My “best of Singapore” list)
Germany food recommendations
Morocco food recommendations
Nasi ulam adventures
So you want to publish a cookbook!