Singaporean Archives - Pickles and Tea

Chinese New Year Recipe: Instant Pot Hainanese Chicken Rice

09 Feb, by Smithsonian Asian Pacific American Center in Celebrations, Chinese, Comfort food, Cook books, Entrees, Family style, Instant Pot, Main Course, Poaching, Poultry, Singaporean

Okay okay, if you grew up in Singapore like me, Hainanese chicken rice is not technically a new year dish. It's more of an eat-it-whenever-you-want dish. However, a whole chicken, is also served at new year to symbolize family, unity and togetherness. White Cut Chicken...

Quickie Congee in the Instant Pot

18 Jan, by Smithsonian Asian Pacific American Center in Breakfast, Chinese, Cooking method, Do ahead, Filipino, Grains, Indonesian, Instant Pot, Kid-friendly, Main Course, Malaysian, One-wok meal, Poultry, Singaporean, Soups, Taiwanese, Vietnamese

Nothing beats a warm, comforting bowl of congee (or arroz caldo, or bubur, or whatchamacallit) made by grandma, especially when you’re sick. Not many of us still have that luxury. In fact, we’re probably the ones doing the cooking. Making congee is definitely a labor...

Longlife Noodles

13 Feb, by Smithsonian Asian Pacific American Center in Celebrations, Comfort food, Entrees, Family style, Main Course, Singaporean, Stir-frying

Adapted from The Asian Grandmothers Cookbook (Sasquatch Books, 2009/2012) Noodle dishes are always served during birthdays and Chinese New Year because the Chinese believe they symbolize good fortune, prosperity, and longevity. The longer the noodles, the longer (and luckier) your life will be — so don’t...

Homemade Bak Kwa (Chinese Pork Jerky)

02 Feb, by Smithsonian Asian Pacific American Center in Baking, Broiling, Celebrations, Chinese, Comfort food, Easy, Kid-friendly, Malaysian, Singaporean, Snacks

When I first came to the U.S. as a college student, one of the foods I missed most from Singapore was bak kwa. It's kind of like jerky, but made with pork and with Chinese flavors. Beef jerky didn’t cut it—not even teriyaki-flavored—and even though salmon...

Asian Cookbooks for Holiday Gift-Giving

08 Dec, by Smithsonian Asian Pacific American Center in Burmese, Cook books, Filipino, Fusion, Korean, Malaysian, Singaporean, Thai

2017 has been a gangbusters year for Asian cookbooks. Not only are we seeing more Asian cookbooks being published, the variety and diversity of cultures, cuisines, and topics represented have increased exponentially. And my favorite trend? All these Asian cookbooks are authored by people of color writing...

Who’s John?

30 Jul, by Smithsonian Asian Pacific American Center in Appetizers, Breakfast, Fusion, Kid-friendly, Malaysian, Pan-frying, Singaporean, Snacks

Roti John could be considered the bánh mì, aka the ubiquitous Vietnamese sandwich, of Singapore (or Malaysia, or Brunei). Its components are similar—bread, protein--and is a blend of East and West and just as delicious. Basically, roti John is a savory French toast—baguette slices soaked with...

Savory Rice Porridge with Pork and Shrimp (Kao Tom Moo)

29 Feb, by Smithsonian Asian Pacific American Center in Boiling, Breakfast, Chinese, Comfort food, Filipino, Grains, Indonesian, One-wok meal, Pork, Seafood, Singaporean, Taiwanese, Thai, Vietnamese

Although Lady Spring teased us with her glorious appearance this past weekend, the upcoming snow in the forecast reminds us that it's still winter. And there's nothing better than a steamy bowl of rice porridge when you're in need of something warm and comforting for both your soul...