關於 malay food singapore ，我們在網路上蒐集到這些相關的討論、資訊與評價

The pandemic has brought home the hard work of our food delivery riders. Day and night, rain or shine, they are out and about, getting our orders to us while we work from home, or when dining-in restrictions are in force.

His personal experience as a food delivery rider inspired Muhammad Ruzhael Marwazi from Institute of Technical Education, Singapore College Central to create this touching a short film called “Kejar” (or chase in Malay). It tells of the challenges delivery riders face as they “chase” as many orders as they can in a day.

Ruzhael’s film won the Best Direction Award (Student Category) at this year's ciNE65 Movie Maker Awards. These Awards are organised by NEXUS, Ministry of Defence, Singapore (MINDEF), which aims to capture our Singapore identity through the lens of our young filmmakers.

Congratulations to Ruzhael and all the ciNE65 Movie Makers Awards winners! You can watch the other winning short films here: https://go.gov.sg/5j3uk0

Let's continue to be grateful to food delivery riders, and the delivery personnel who keep things running. – LHL

Lai Yee's Kitchen- Bubur Cha-cha aka bobochacha 摩摩喳喳

Today marks 13 years since my Poh Poh passed away. In honor of her, I am cooking this to remember her amazing tong shui soup. She cooked us loads of soup, tong shui (sweet dessert soup) and all kinds of Chinese food. One of the reasons why I enjoy cooking a lot as she was one of my inspirations and guru in cooking.

This is the first time I tried cooking this famous Nyonya's dessert BoBoChaCha 摩摩喳喳 aka Bubur Cha-cha.

The dish is pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and “cha cha” means “well”. ... Each region has a variation of Bubur Cha Cha: some include banana, black eyed peas, colourful tapioca jellies, or yam. It is popular in Malaysia, Indonesia, Singapore, Thailand and Philippines too.

INGREDIENTS
• Sweet Potato 1kg
• Yam 1/2 kg
• Bananas 2 pcs (big size) or 4 small size
• Sago 1 cup or more
• Coconut Milk 3 to 4 cups (depending on the pot size)
• Pandan Leaves 8pcs (4 for color, 4 for soup)
• Water 3 litres
• Evaporated Milk 1 can

Potato Dough：
• Tapioca Flour 60g each bowl/colour
• Hot boiling Water 30g each bowl
• Food colouring or natural colour(which u can make)

「SEASONING」
• A pinch of Salt (it is up to u to add)
• 4 to 6 pcs Gula Melaka or Palm Sugar

I really love bobochacha.. it is like an all-time favourite dessert for many of us.

This is my first time but definitely not the last time. I want to keep on trying to make the best version. I like this one, but i believe i can make fun chewy tapioca to add in. Let's see what I can create soon.
Hope you enjoy this cooking video while Lala and I dress up to cheer ourselves up too.

Dressing up keeps us alive better. It changes our mood. So please do try and stay positive.
Love to you all.

#Melindalooi #melindalooicooks #Melcooks #dressupathome #buburchacha #bobochacha #fashionfood #lalacooks #staypositive

Check out our Merdeka Sale now. most stuff on 80% discount. #SupportLocal #buylocal #wearlocal #eatlocal

Thanks to @strikingjacqpot and @ohjackiebkk ! team for contributing these fantastic meals to the #MakeGoodWaste program with @foodforfightersth . Seriously, this ain’t no slap-together ‘Phat grapao’ (basil stir fry) to simply fill bellies, this meal is good enough for any authentic mid-range restaurant, looking to please well paying patrons. The Oh Jacki gang, made Nasi Lemak Chicken, a dish originating from Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf and Sambal (hot spicy red sauce) with garnishes like cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. The combination is just wild, and sometimes - dare I say it - a welcome relief from the household Thai food, as it combines elements of crunch, sweet, savory, spice and artomatics in a totally different way.

If anything, for those who have lived or visited Singapore or Malaysia, it really hits you in the ‘feels’. Gosh, I miss traveling. And although there are many many variations of this dish, Oh Jackie's version leans closer to the authentic but with special touches. That batter! It will make you weep inside with happiness. It's so good. Fluffy and light, but crispy and robust, unlike the Thai fried chicken, which is also addictive but the crispy skin is denser and deeply saturated with oil. The Jacki O version texture feels closer to a tempera. Then there’s the Sambal, Ok, so I’m no expert in that department but there is a great amount of depth and flavour in one tiny lick. It’s concentrated love. Yes! We loved it that much, like coming “home” to a place which is not our home. You’ll probably love it too, so why not give it a try. Drop in their LINE every Monday to see what's up for grabs or pre-order to see what specials are in store.

Oh Jackie!
LINE ID @ohjackiebkk - Oh Jackie has authentic Singaporean food!
LINE ID @ohjackiebkk - http://bit.ly/ohjackiebkk
Serving up authentic Singaporean food & flavourful food for family and friends
Currently : Delivery Mondays-Saturdays with some special menu items that are pre-order. We broadcast our menu every Monday morning
#Ohjackiebkk #BangkokFoodies

Singaporean cuisine is multi-faceted because of cultural influences. While a majority of Singaporeans are Chinese, we also have Malay, Indian and Eurasian ethnic groups. We've been taught since young to embrace racial diversity and maintain social harmony. This is not only evident in our language - Singlish, which is a variety of English spoken in Singapore, incorporating elements of Chinese and Malay, but also the food that we eat. Spicy food is rather common in Singapore so when Sichuan cuisine is brought over to our shore, they immediately became a hit. Almost all the coffeeshops or foodcourts in Singapore these days have at least one stall selling Sichuan food. Sichuan (Szechuan or sometimes spelt as Schezwan) food has a unique bold and lip-numbing spiciness in most of their dishes because of the liberal use of garlic, Sichuan peppercorns and other spices. One of their most popular dishes is this Spicy Fish Hot Pot or Chong Qing Grilled Fish. The soup base of this dish is good to go with rice and noodles. You can also add any side ingredients, such as beancurd skin, tofu, mushrooms, prawns, instant ramen noodles, etc to this dish. If you have a party coming up, you can consider serving this over a portable stove and have the side ingredients placed on the side so that your guests can cook while they eat. It's a really nice experience. Just prepare extra stock because we can guarantee you that a top-up is required. If you've never tried this yummy dish before, do give it a go.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

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See you soon.
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Sichuan Spicy Fish Hot Pot (Szechuan Chong Qing Grilled Fish) 重庆烤鱼
Ingredients:
Serves 6 pax
-------
Grilled fish - bake at 200C or 400F for 20 mins
-------
400g fresh fish (you can use sea bass, snapper, etc)
1 teaspoon salt
0.5 teaspoon light soy sauce
1 tablespoon cooking oil
0.5 tablespoon chilli powder
-------
Soup base
-----
20g young ginger - chopped
5 cloves garlic - chopped
2 tablespoons Sichuan peppercorns
15 dried chilli (rehydrated & cut into small pieces)
2 tablespoons Chinese spicy paste (Xiang La Jiang 香辣酱) can use spicy broad bean paste 豆瓣酱
1.2L water
1 chicken stock cube
1 teaspoon sugar
-------

Other ingredients
-------
2 potatoes - thinly sliced
300g enoki mushroosm
100g soybean sprouts
50g sweet potato vermicelli (can be replaced with glass noodles/ tanghoon)

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3u0e27C
Chilli powder / flakes https://amzn.to/3tX8ydE
Sichuan peppercorns https://amzn.to/3t3lJc5
Dried chilli https://amzn.to/3gFzXNy
Spicy sauce https://amzn.to/3dRcnM3
Chicken stock cube https://amzn.to/3dS7Jxe

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Buy the exact set in Singapore: https://heyhommies.com/product/la-gourmet-shogun-twister-family-set/

-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Sichuan Spicy Chicken 辣子鸡
https://youtu.be/-hoxfyzt2K8

Chinese Spicy Seafood Noodles 香辣炒面
https://youtu.be/OeO8OAw4kDE

3 Simple Chinese Szechuan Appetizer Recipes! Spicy Wonton 红油抄手 Cucumber Salad Century Egg Tofu 皮蛋豆腐
https://youtu.be/B9QAsBcOeJk

-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Singapore is a multiracial and multicultural country with ethnic Chinese (about 76% of the citizen population), Malays (15.0%), and ethnic Indians (7%). We also have Eurasians as well as other non-Singapore citizens in Singapore. Given our racial proportion, one would have imagined that our coffeeshops or foodcourts only have Chinese, Malay or Indian food but no matter what, there will always be one stall selling what we term affectionately as Western food. In case you're wondering how a Western food stall looks like in Singapore, just google it and there are plenty of images out there. Interestingly, the Western food we get at coffeeshops or foodcourts are usually marinated in Chinese style. :)) We grow up eating this type of Western food and we love it! My favourite order at a Western food stall is always chicken chop. Roland's favourite is mixed grill because he likes variety. What's yours?

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Website: www.spicenpans.com
Chat with us! info@spicenpans.com

Thanks for watching!
See you soon.
------------------

Singapore / Malaysian Style Chicken Chop 西式鸡扒
Ingredients:
Serves 3 pax
-------
Marinated chicken
-----
3 boneless chicken leg - butterflied (roughly around 220g or 7.76oz each)
3 tablespoons light soy sauce
2 tablespoons oyster sauce
0.5 teaspoon sugar
2 cloves crushed garlic
A few dashes of white pepper

Gravy
-----
20g (0.7 oz) unsalted butter
1 teaspoon grounded black pepper
1/3 of chicken stock cube
8g or 0.5 tablespoon all-purpose flour
200ml (6.76 fl oz) water
0.5 teaspoon dark soy sauce

Other ingredients
-----
Some french fries
Some baked beans
Some mixed vegetables
Some dinner rolls or bread

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce https://amzn.to/3bBQfE7
Light soy sauce https://amzn.to/3dBZuBY
Grounded white pepper https://amzn.to/2Pr9YOa
Grounded black pepper https://amzn.to/2QBigUu
Chicken stock cube https://amzn.to/3lLD47g
All-purpose flour https://amzn.to/3sqRoVm
Premium dark soy sauce https://amzn.to/3lckuDa

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/2V5v9oT
Buy the exact set in Singapore: https://heyhommies.com/product/la-gourmet-shogun-twister-family-set/
-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
https://youtu.be/hqcVtqGoRG0

Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
https://youtu.be/wPZbCUa0Vck

Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
https://youtu.be/6quaf9cGJO4

-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

In this episode, we headed down to Coconut King Rice Village (translated from Mandarin) at Arc 380 to destroy a 4.5KG Lobster Nasi Lemak Challenge! Coconut King serves up Chinese-style Nasi Lemak with unique additions like Lobsters and Tiger Prawns. Nasi Lemak is a Malaysian and Singaporean dish which involves rice cooked in coconut milk and scented with pandan leaves served with sambal (chilli paste), fried anchovies, fried peanuts and a fried egg. Additional protein is usually added like fried chicken wings or sambal sotong (squid), all plated atop a banana leaf for extra fragrance. Coconut King does things slightly different, being Western-influenced as some of the proteins offered would not be out of place at a Western-style hawker like Chicken and Fish Cutlets.

Initially, we heard about their Ultimate Set platter that is already on their menu, containing 2 Prince Lobsters, 1 King Sotong, 1 Jumbo Chicken Cutlet, 1 Fillet Fish, 3 Otahs, 3 Eggs, Anchovies, Peanuts and 3 servings of Coconut Rice. However, we decided to upsize it even further, adding on 3 King Lobsters, 3 King Prawns and 3 more servings of Coconut Rice, forming a truly massive platter.

The lobsters and prawns were overcooked, but the owner was straightforward and apologetic with us, explaining that his Chef was nervous and missed the timer on the oven. The lobsters came with a few different sauces, the most interesting of which was the Signature Special Cheese, supposedly containing over 20 different ingredients. It made the rather tough lobster meat palatable. The sotong was steamed very well - plump and juicy with just the right amount of chewiness.

Surprisingly, the real stars of the platter would be the Jumbo Chicken Cutlet and Fish Fillet. They were crisp on the outside and exceptionally moist on the inside. The fish was perfectly seasoned and left me wanting for more, while the chicken was huge, true to its name. Of course, the real test of any Nasi Lemak is the sambal. Coconut King’s sambal passed with flying colours. It was on the sweet side with noticeable kick of spiciness without being too strong, perfectly pairing with everything on the plate.

A thoroughly enjoyable challenge which showed as I really took my time to complete it. Coconut King is a newly opened Nasi Lemak store. Their creativity and love of Nasi Lemak shines through as seen by their choice and quality of offerings. Do head over there for excellent Nasi Lemak!

Visit Coconut King Rice Village at:
Arc 380
380 Jln Besar
Singapore 209000

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