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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

The Singapore recipes that I cook again and again

We’re looking at you, fish head curry.

Best Singapore Recipes
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Singapore is one of my favourite cities to eat in… and I’ve eaten in a LOT of cities! The diversity of the food is something that really appeals to me, as well as how dynamic and ever-changing it is, while still remaining true to its traditional and historical roots. As a special treat, I’ve whipped up a few of the Singaporean cuisine classics for you to try (have you seen my chilli crab challenge yet?), so you can bring a taste of the Lion City home, wherever you are in the world. 

 

First up, two of my favourites: fish head curry, and then a delicate sweet treat for afters: kueh dadar. You might not have heard of or tasted either of them, but trust me when I say you definitely want these iconic items on your radar.

 

Prefer your recipes in video form? I’ve got you! Watch below as I tackle the delicious duo, otherwise read on…

Singapore is rich in culture and history, and fish head curry is a great example of this. Apparently, the dish came about when an Indian immigrant, Mr Gomez, wanted to make a typical South Indian fish curry that also appealed to his Chinese customers, as he knew that fish head was a favourite in the Chinese culture. And so fish head curry was born: a unique blend of cuisines and flavours… and one of my favourite recipes to come out of Singapore! 

Kueh Dadar are commonly eaten in Singapore and across Southeast Asia as a popular sweet treat snack or dessert. Kueh (also spelled ‘kuih’) is a broad Malay term meaning a snack, or bite-sized dessert. They can be sweet or savoury and the repertoire of them in Singapore is vast, many associated with the Nonya (or Straits Chinese/Peranakan) communities. Generally kueh can be complicated to make but not these; you just make the simplest filling, cook a thin batter (exactly as you would a crepe), fill, then roll.


These vibrant coloured rolled-up crepes get their colour from pandan leaves, and are filled with a sticky coconut filling that’s sweetened by Malaysian palm sugar. 


I’d love to know what you think of these recipes – tag me on the socials over on
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We have collaborated with the Singapore Tourism Board to produce this content and may get compensation from content or collect a share of sales from links. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

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