Sugee cake is a much loved tradition amongst the Portuguese Eurasians in Singapore and Malaysia. It makes an appearance at all festivals, whether that’s Christmas, Easter, christenings, weddings, birthdays or funerals. What is Sugee Cake? The word sugee (also spelt…
Curry Feng is a full bodied, dry-ish curry made with offal and is ever present in many Eurasian festivities in Singapore and Malaysia, just like its more well known cousin, Curry Devil. Curry Feng Origin I did an article on…
The Singapore Hor Fun is a classic hawker centre (street food) dish of Chinese origin. Soft, flat rice noodles on a bed of gloriously, silky and thick sauce, this is Singaporean Zi Char food at its best! Previously published on LinsFood.com…
This Eurasian Christmas pie is a must for many Kristang families in Singapore and Malaysia, either on Christmas eve or Christmas day. Eurasian Christmas Pie Unlike many other Kristang recipes, our Eurasian Christmas pie is more European than a balance…
Ayam limau purut is a very typical Malay or Nyonya recipe. It’s fragrant, a little spicy and fairly rich, reminiscent of the king of all our curries – rendang! What’s in a Name? To the non locals: I have sooo…
Sambal Hae Bee, or Hae Bee Hiam, is a very versatile condiment that can be eaten with rice, noodles or used as a stuffing. But more of that later! What’s in a Name? The name of today’s recipe is a…