Singapore Chilli Crab is one of Singapore’s greatest culinary inventions. It came into being in the mid 20th century, when a pushcart owner decided to add some ketchup to the crabs he and his wife were selling. The rest as they…
Lemang is a very traditional, favourite childhood food of mine that we never cooked at home! Little did I know, when I first published this in 2018 on LinsFood, how crucial it was going to be for so many of…
Bubur Lambuk, a lightly spiced rice porridge, is a Ramadan tradition in Singapore and Malaysia that can be traced back to a mosque, in the mid 20th century in Kuala Lumpur, Malaysia. Bubur Lambuk History Bubur means porridge, and this…
Teh Tarik is practically an old, national pastime in Singapore and Malaysia. It may be a drink, but it’s also a habit; but sadly, one that’s on the decline in the 21st century of fancy schmancy chain store coffee. What…
Roti John is a baguette omelette and onion sandwich from Singapore, traditionally served with tomato ketchup. What is Roti John? It’s a much loved baguette sandwich that can be filled with all manner of things – whatever your heart desires.…
Nasi Minyak is a Malay dish of fragrant, yellow rice cooked with a little ghee, evaporated milk, spices and pandan leaves. Nasi Minyak Recipe When teaching and cooking, I’ve always described Nasi Minyak as the Malay equivalent of the Indian/Pakistani…