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You are here: Home / Archives for Recipes / Recipes by Cuisine / Singaporean Recipes

Singaporean Recipes

Mini Chicken Satay (Inspired by the Singapore Flyer)

Homemade Chicken Satay (Inspired by The Singapore Flyer)

Dragon Playground Bubur Chacha 16x9

Homemade Bubur Cha Cha (Inspired by the Dragon Playground)

Shrimp Paste Chicken 9x16

Shrimp Paste Chicken (Har Cheong Gai/虾酱鸡)

Home made bak kwa and Feng He Garden sauces

Bak Kwa (Chinese Barbecued Pork Jerky) & Feng He Garden Sauces

Soft and Fluffy Pork Floss Buns (Tangzhong/Autolyse Method)

Chicken Curry: This chicken curry dish has been my family's favourite picnic meal since my children were young. Now they are grown up and have their own families. However this dish still brings us together and reminds us of those happy memories! This dish goes best with french loaf or steaming hot white rice, so be sure to cook extra rice to go with it!

Homestyle Chicken Curry (咖喱鸡)

Bowl of Singapore laksa served with sambal chilli

Singapore Laksa Recipe and Panasonic MX-V310 Blender Review

Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother, and is one of the favourite family dishes in the Ong clan. Learn this grandmother's secrets, including how to remove the oil glands of the duck and why she never covers the wok while braising this dish.

Hokkien Braised Duck (Lor Ark)

Dry-Fried Beef Hor Fun (干炒牛河) Recipe - Step by step photos and recipe video tutorial by The Burning Kitchen

Dry-Fried Beef Hor Fun (干炒牛河)

Crispy Wasabi Prawns: These deep-fried large crispy prawns coated in delicious creamy wasabi sauce are a restaurant favourite of many Singaporeans!

Crispy Wasabi Prawns

Char Kway Teow - Portrait (1)

Char Kway Teow (Fried Kway Teow)

Assam Braised Pork Belly: Tender melt-in-your mouth braised pork belly in a tart and slightly sweet assam (tamarind) sauce. Only needs 15 minutes active time and 3 key ingredients (plus common condiments you already have in your kitchen). An unfussy and simple homestyle dish but tastes oh so good!

Assam Braised Pork Belly

Deep Fried Prawn Roll (Hei Zho): Hei Zho is a Teochew and Hokkien favourite dish served during the Chinese New Year. It is similar to Ngor Hiang except that it contains more prawn and is in the shape of beads, wherea Ngoh Hiang resembles sausage. 

Deep Fried Prawn Roll (Hei Zho)

Homemade Pineapple Tarts (凤梨挞 / 黄梨挞): These highly addictive pineapple tarts are made from scratch using homemade chunky spiced pineapple jam, which sit atop a tart pastry that is buttery and crumbly. One piece will not be enough!

Highly Addictive Homemade Pineapple Tarts (凤梨挞 / 黄梨挞)

Homemade Pineapple Jam (Pineapple Tart Filling): Nothing beats homemade pineapple jam where you can take ultimate control to get your preferred texture, sweetness level and spiced flavour. This recipe teaches you how to make your own pineapple jam from scratch using 5 ingredients: fresh ripened honey pineapples, sugar, cinnamon, cloves and star anise, and it is super duper delicious and very satisfying to make!

How to Make Spiced Pineapple Jam for Pineapple Tarts

Kueh Lapis on wooden cutting board

Steamed Kueh Lapis (Jiu Ceng Gao / 九层糕) and Panasonic Cubie Oven Review

Fried Hokkien Prawn Mee (Fried Hae Mee / 炒福建虾面)

Prawn Noodles (虾面/Hae Mee) With Pork Ribs: In the old days, people would bring their tiffins to buy this from street peddlers who would carry their entire 'stalls' on long wooden poles across their shoulders. Nowadays, its so convenient to go out to a hawker centre to enjoy this local favourite, or you can even cook it at home!

Prawn Noodles (虾面/Hae Mee) with Pork Ribs

steamed tapioca cake coated in grated coconut on white plate with accompanying chinese tea cup and pot

Steamed Tapioca Cake (蒸木薯糕 / Kueh Ubi Kayu)

Curry Fish Head: This iconic Singaporean & Malaysian favourite combines the rich spices of South Indian cuisine, the tangy flavour of tamarind and the creamy goodness of coconut milk with deliciously tender fish head, a delicacy among the Chinese.

Curry Fish Head

Blue Ginger Fried Chicken Wings: These ultra juicy, flavour-packed chicken wings are marinated overnight in freshly extracted blue ginger juice, then fried to golden perfection. Top with cilantro, chilli flakes and Thai sweet chilli dressing, and serve piping hot!

Blue Ginger Fried Chicken Wings

Spicy Water Spinach (Sambal Kangkong): The aromatic spicy sambal sauce used to fry this vegetable is made from chilli, dried shrimp and shallots, and packs a punch when it comes to flavour! A definite MUST-TRY if you love spicy Chinese food!

Spicy Water Spinach (Sambal Kangkong/马来风光)

Bak Kut Teh (Pork Rib Tea Soup): This clear peppery soup with fall-off-the-bone-tender pork ribs goes best with a bowl of steaming white jasmine rice, fried dough fritters (you tiao) and chilli soy sauce dipping sauce. So yummy!

How to Make Bak Kut Teh with Homemade Spice Mix

Chap Chye (Braised Mixed Vegetables) come in many styles - Nyonya... Hokkien... Cantonese... each with their own unique flavours and favourite ingredients. Which style is your favourite?

Chap Chye Recipe (Braised Mixed Vegetables)

Vegetarian_Bee_Hoon_Zai_Mi_Fen

Vegetarian Bee Hoon (Zai Mi Fen)

Fried_Chee_Cheong_Fun_Recipe_And_Step_By_Step_Photo_Tutorial

Fried Chee Cheong Fun (Rice Rolls) Recipe

Ultra Crispy Fried Pomfret on lettuce on white plate with chilli sauce at the side

How to Make Ultra Crispy Fried Pomfret

Hainanese Tang Hoon with Chives and Dried Cuttlefish Recipe

Sticky_Coffee_Pork_Ribs

Sticky Coffee Pork Ribs with Kahlua (咖啡排骨)

Salted Vegetable Duck Soup (咸菜鸭汤 or Kiam Chye Ark): This savoury Chinese soup cooked with salted mustard green and fresh whole duck is very popular during festive occasions and special gatherings - it is a must for my family every Chinese New Year!

Salted Vegetable Duck Soup (咸菜鸭汤 Kiam Chye Ark)

Peranakan Dry Mee Siam: This local favourite boasts a unique blend of sweet, sour, savoury, spicy and tangy flavours that is sure to tantalise your taste buds and keep you coming back for seconds!

Nonya-style Dry Mee Siam

Singapore style hainanese chicken rice with accompanying sauces and chicken soup

Hainanese Chicken Rice

How NOT to Cook Sago - 3 Common Mistakes People Make: Does your sago turn out more gluey or starchy that you like it to be? You may be making some of these mistakes!

How NOT to Cook Sago – 3 Common Mistakes People Make

Ngoh Hiang cut into pieces on a white plate

Ngoh Hiang (五香 / Lor Bak)

Ah Ma's Sweet Potato Leaves in Fermented Beancurd

Ah Ma Sweet Potato Leaves in Fermented Tofu Sauce

Hainanese Pork Chop: My own re-creation of Yet Con's old-school juicy, tender, crispy pork chop drizzled in piping hot savoury sauce, as fondly remembered from my childhood days.

Old-School Hainanese Pork Chop Recipe

Oyster_Omelette_Recipe

Fried Oyster Omelette (Or Luak/ Or Chien) Recipe

Crispy Cereal Butter Prawns (麦片虾 Mai Pian Xia): Juicy king prawns fried with butter, crispy cereal, curry leaf and a little chilli padi. This hawker favourite is served at almost every Zi Char stalls around Singapore, is a favourite dish among many Singaporeans.

Crispy Cereal Butter Prawns (Mai Pian Xia 麦片虾)

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Hi! We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe. Read more!

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