[{"data":1,"prerenderedAt":901},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:hainanese-chicken-rice:en":392,"recipe:country:singapore":619},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":538,"pronunciation":570,"substitutions":571,"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":588,"region":589,"baseServings":468,"prepMinutes":590,"cookMinutes":463,"restMinutes":493,"difficulty":591,"course":592,"diet":594,"mainIngredients":596,"images":597,"keywords":607,"publishedAt":614,"updatedAt":614,"authorSlug":615,"summary":616,"localeSlug":584,"alternates":617},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the bird was not chilled fast enough after poaching. The ice bath has to be genuinely cold, deep enough to submerge the whole chicken, and immediate — the residual heat keeps cooking the skin otherwise. It also helps to poach below a simmer, since violent boiling tears the skin and lets the fat under it render away.","Why is my chicken skin flabby instead of set?",{"answer":398,"question":399},"Insert a skewer into the thickest part of the thigh, right next to the bone. The juices should run clear with no pink tinge, and a thermometer in the same spot should read 74°C. If it is still pink, return the bird to the hot water off the heat for another five minutes rather than boiling it, which cooks the breast well past the point of no return.","How do I know the chicken is cooked without overcooking it?",{"answer":401,"question":402},"You can use neutral oil or butter, and the rice will be pleasant, but it will not taste like chicken rice. The rendered fat from under the skin and the tail is what carries the flavour. If your bird gives up very little fat, a tablespoon of schmaltz or even a knob of butter plus extra garlic gets you closer than plain oil.","Can I make the rice without the chicken fat?",{"answer":404,"question":405},"They are close cousins with the same origin among Hainanese migrants. Malaysian versions, particularly in Malacca and Ipoh, often press the rice into balls and lean on bean sprouts and a soy-based dip. Singapore keeps the rice loose and treats the trio of chile-lime sauce, ginger-scallion oil and dark soy as non-negotiable. Both countries claim it, and the argument is not going to be settled.","What is the difference between Singapore and Malaysian chicken rice?",{"answer":407,"question":408},"Neither is essential, but a dry salt rub for an hour before poaching seasons the meat more evenly than salting the water alone. Some cooks briefly dunk the bird in the hot water three times before poaching to tighten the skin. Skip both and the dish still works — the ice bath matters far more than either step.","Do I need to blanch or brine the chicken first?",[410,411,412,413,414,415],"Keep the poaching water at 80–85°C — surface trembling, occasional lazy bubble, never a rolling boil. A boil tightens the breast and clouds the stock.","Do not skip the ice bath. Thirty seconds of laziness here is the difference between glossy set skin and flabby wet skin.","Rub the cooled bird with a thin film of sesame oil before carving; it stops the skin drying out and gives the classic shine.","Rinse the rice until the water runs nearly clear, then drain it properly — wet rice steams instead of toasting in the fat and you lose the fried-garlic aroma.","Skim the fat off the top of the stock and render it in the rice pan rather than throwing it away; that yellow fat is the whole point of the rice.","Season the finished soup at the very end. It reduces while the rice cooks, and salting early gives you something inedible by serving time.","🍗","Hainanese chicken rice is a plate of poached chicken, a mound of rice cooked in the poaching stock, a bowl of that same stock as soup, and three condiments that do the shouting: fiery chile-garlic-lime sauce, grated ginger and scallion set in hot oil, and thick sweet dark soy. The chicken itself is deliberately plain — silky, faintly salted, cooled fast so the layer between skin and meat sets into savoury jelly. The rice is where the flavour is concentrated, each grain fried in rendered chicken fat with garlic and ginger before it absorbs stock. Eaten together the plate is mild, fatty and clean, and it becomes something else entirely once you start mixing in the sauces. Singaporeans eat it several times a month and still argue about which stall gets it right.","The dish came with Hainanese immigrants who arrived in Singapore late — after the Hokkien, Teochew and Cantonese had already taken the good trades — and who ended up working as cooks in colonial households and running coffee shops. What they brought was Wenchang chicken, a Hainan speciality of poached free-range bird served with rice cooked in its broth and a ginger-garlic dip. In Singapore and Malaya the dish shed its village context and picked up local habits: chile sauce sharpened with calamansi lime, pandan leaf in the rice pot, a slick of dark soy for colour, cucumber slices to cut the fat. Early sellers hawked it from shoulder poles with the chicken hanging in a rattan basket, and by the 1950s dedicated shops had opened in the streets around Purvis and Seah, where a version of the trade still operates.\n\nWho owns it now is a real and unresolved argument. Malaysia serves it too — often with the rice pressed into balls, a Malacca and Ipoh habit — and both countries put it on tourism posters. Hainan itself makes Wenchang chicken, which is recognisably the ancestor but not the same dish, since the Singapore version depends on condiments that did not exist in Hainan. The honest answer is that it is a migrant dish, invented in transit, and that the Singapore version is a distinct thing rather than a copy of anything.\n\nThe technique is where reputations are made. The bird goes into water held just below a simmer, never boiled, so the flesh stays tender rather than seizing; it is then plunged into ice water, which stops the cooking dead and firms the skin so the collagen under it sets to a clear jelly. The stock left behind does double duty as the cooking liquid for the rice and as the soup at the side of the plate. Nothing is wasted, which is the point — this is thrifty food that got famous for being precise, not for being luxurious.","Carved chicken keeps 3 days refrigerated — press cling film directly onto the cut surfaces or the meat dries and greys. Serve it cold or at room temperature rather than reheating, which is how it is often eaten anyway. The rice keeps 3 days and reheats best with a splash of stock under a lid, or fried hard in a pan the next morning with an egg. Stock freezes for 3 months; the chile sauce keeps a week in the fridge and improves after a day. Do not freeze the poached chicken — thawing turns the set jelly to water and the texture is gone.",[421,422,423,424],"Below-simmer poaching plus an ice bath — the two steps that give you gelled skin and meat that is not stringy.","Rice is toasted in rendered chicken fat with garlic and ginger before any stock goes in, so every grain carries flavour.","All three canonical condiments are here, including the chile sauce loosened with hot stock the way stalls actually do it.","One chicken produces the meat, the rice liquid and the soup, so the whole plate comes out of a single pot.",[426,427,428,429,430],"Stockpot deep enough to submerge a whole chicken","Large bowl or basin for the ice bath","Instant-read thermometer","Heavy saucepan with a tight lid (or a rice cooker)","Cleaver or heavy knife for carving through bone",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},24,82,2,6,980,46,720,[440],"Sliced cucumber, a bowl of the poaching stock with scallion and cilantro floated on top, and a plate of blanched kai lan in oyster sauce if you want a vegetable.",[442,445,448],{"name":443,"description":444},"Roast chicken rice","Stalls often sell a roasted bird alongside the poached one — the same rice and sauces, but crisp lacquered skin. Poach as below, dry the bird overnight in the fridge, then blast it in a hot oven.",{"name":446,"description":447},"Soy sauce chicken rice","The Cantonese cousin: the chicken is simmered in a dark soy, rock sugar and spice master stock instead of plain water, giving mahogany skin and a sweeter, deeper flavour.",{"name":449,"description":450},"Rice balls","In Malacca and Ipoh the rice is pressed into golf-ball spheres while warm and served alongside the chicken. Same rice, different geometry, and a long-running source of Malaysian-Singaporean teasing.",[452,458,462,467,472,476,480,485,489,492,495,499,501,503,506,508,509,511,514,516,518,521,523,526,530,533],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},1.6,"chicken","whole chicken, giblets removed","kg","For the chicken",{"qty":459,"name":460,"unit":461,"group":457},1,"coarse salt, for rubbing the bird","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":457},60,"ginger","ginger, sliced into thick coins","g",{"qty":468,"ref":469,"name":470,"unit":471,"group":457},4,"scallions","scallions, halved","piece",{"qty":468,"ref":473,"name":474,"unit":475,"group":457},"garlic","garlic, lightly crushed","clove",{"qty":459,"ref":477,"name":478,"unit":479,"group":457},"sesame-oil","sesame oil, to rub the cooled chicken","tsp",{"qty":481,"ref":482,"name":483,"unit":466,"group":484},400,"jasmine-rice","jasmine rice, rinsed until the water runs almost clear","For the rice",{"qty":486,"name":487,"note":488,"unit":461,"group":484},3,"chicken fat skimmed from the stock","top up with neutral oil if your bird is lean",{"qty":490,"ref":473,"name":491,"unit":475,"group":484},5,"garlic, finely minced",{"qty":493,"ref":464,"name":494,"unit":466,"group":484},20,"ginger, finely minced",{"qty":496,"name":497,"unit":498,"group":484},600,"hot poaching stock","ml",{"qty":434,"name":500,"unit":471,"group":484,"optional":8},"pandan leaves, knotted",{"qty":459,"name":502,"unit":479,"group":484},"fine salt",{"qty":435,"name":504,"unit":471,"group":505},"fresh red chiles, stemmed","For the chile sauce",{"qty":434,"name":507,"unit":471,"group":505,"optional":8},"bird's eye chiles",{"qty":468,"ref":473,"name":473,"unit":475,"group":505},{"qty":493,"ref":464,"name":510,"unit":466,"group":505},"ginger, peeled",{"qty":434,"ref":512,"name":513,"unit":461,"group":505},"lime","calamansi or lime juice",{"qty":434,"name":515,"unit":479,"group":505},"sugar",{"qty":463,"name":517,"unit":498,"group":505},"hot poaching stock, to loosen",{"qty":463,"ref":464,"name":519,"unit":466,"group":520},"ginger, finely grated","For the ginger-scallion oil",{"qty":490,"ref":469,"name":522,"unit":471,"group":520},"scallions, finely sliced",{"qty":524,"name":525,"unit":498,"group":520},80,"neutral oil, heated until shimmering",{"qty":486,"ref":527,"name":528,"unit":461,"group":529},"soy-sauce","thick dark sweet soy sauce","To serve",{"qty":459,"ref":531,"name":532,"unit":471,"group":529},"cucumber","cucumber, sliced on the diagonal",{"qty":534,"ref":535,"name":536,"unit":537,"group":529},0.5,"cilantro","cilantro sprigs","cup",[539,543,548,552,556,561,564,567],{"text":540,"title":541,"timerSeconds":542},"Rub the whole chicken inside and out with the coarse salt and leave it at room temperature for 20 minutes. Push the ginger coins, halved scallions and crushed garlic into the cavity so the aromatics perfume the bird from the inside as it poaches.","Salt and stuff the bird",1200,{"tip":544,"text":545,"title":546,"timerSeconds":547},"If the water starts to boil, splash in a cup of cold water and pull the pot half off the burner. Boiling is the single most common way this dish goes wrong.","Lower the chicken breast-side down into a pot of water deep enough to cover it by 3 cm and bring it slowly to 80–85°C — the surface should tremble and throw up the occasional lazy bubble, never break into a boil. Hold it there for 40 minutes, skimming off any grey foam that rises.","Poach below a simmer",2400,{"tip":549,"text":550,"title":551,"timerSeconds":496},"Keep the poaching liquid — it is now stock, and you need it for the rice, the soup and the chile sauce.","Slide a skewer into the thickest part of the thigh; the juices should run clear and a thermometer should read 74°C at the bone. Lift the chicken out, letting the cavity drain back into the pot, and plunge it straight into a basin of ice water for 10 minutes, until the skin feels taut and cool right through.","Check and ice",{"text":553,"title":554,"timerSeconds":555},"Skim 3 tablespoons of golden fat off the top of the hot stock into a heavy saucepan and set it over medium heat. Fry the minced garlic and ginger for about a minute, until fragrant and just turning pale gold but nowhere near brown, then add the drained rice and stir for 2–3 minutes until every grain is coated, glossy and faintly translucent at the edges.","Fry the rice in chicken fat",180,{"tip":557,"text":558,"title":559,"timerSeconds":560},"Do not lift the lid during the 13 minutes. Steam that escapes is water the rice never gets.","Pour in 600 ml of hot stock, add the knotted pandan leaves and the fine salt, and bring to a boil. Cover, drop the heat to its lowest setting and cook for 13 minutes, then leave it covered off the heat for another 10 minutes before forking through. The grains should be separate, not sticky, and smell of fried garlic.","Cook the rice in stock",780,{"text":562,"title":563},"Blend the red chiles, bird's eye chiles, garlic, ginger, lime juice and sugar to a coarse paste, then loosen it with 60 ml of hot stock and a good pinch of salt. It should be pourable, bright orange-red, and sharp enough to make you blink — it is meant to cut the fat of the rice, not to sit politely on the side.","Make the chile sauce",{"text":565,"title":566},"Pile the grated ginger and sliced scallions into a heatproof bowl with a pinch of salt. Heat the neutral oil until it shimmers and a scrap of scallion sizzles instantly, then pour it over in one go — it should hiss loudly and the scallions should turn a deeper green. Stir and leave to cool.","Make the ginger-scallion oil",{"text":568,"title":569},"Pat the chicken dry, rub it all over with the sesame oil, and chop it through the bone into 2 cm wide pieces with a cleaver, reassembling them on the platter. Season the remaining stock with salt and white pepper for soup, and serve the chicken with the rice, cucumber, cilantro, the three sauces and a bowl of soup each.","Carve and plate","HIGH-nan-eez CHICK-en rice",[572,576,580],{"note":573,"swap":574,"original":575},"Poach for 22–25 minutes instead of the full time. You lose the carcass, so the stock will be thinner — add a chicken wing or two, or a cup of ready-made stock, to compensate.","Four bone-in, skin-on chicken leg quarters","Whole chicken",{"note":577,"swap":578,"original":579},"Calamansi is more floral and slightly bitter. Lime alone is a perfectly good chile sauce; nobody at the table will hold it against you.","Regular lime juice, or lime juice with a squeeze of orange","Calamansi lime",{"note":581,"swap":582,"original":583},"Pandan gives the rice a grassy, vanilla-adjacent perfume. Frozen pandan leaves work as well as fresh, and the rice is still excellent without any.","Omit it, or add one bruised stalk of lemongrass","Pandan leaf","hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","singapore","Islandwide",30,"medium",[593],"main",[595],"dairy-free",[454,482,464,469],[598,601,603,605],{"alt":599,"src":600},"Sliced poached chicken with glossy skin over a mound of stock-cooked rice, with cucumber, chile sauce and ginger-scallion oil","\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[608,609,610,611,612,613],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil","hawker food","2026-08-21","dishroute-kitchen","A whole chicken poached just to doneness and chilled so the skin sets to jelly, sliced over rice cooked in chicken fat and stock, with ginger-scallion oil and a sharp chile-lime sauce.",{"en":618},"\u002Frecipe\u002Fhainanese-chicken-rice",{"items":620,"total":899,"page":459,"limit":432,"hasMore":900},[621,652,683,693,722,753,787,814,843,871],{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"romanized":626,"countrySlug":588,"region":627,"baseServings":468,"prepMinutes":628,"cookMinutes":629,"difficulty":630,"course":631,"diet":633,"mainIngredients":634,"images":636,"keywords":646,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","Teochew Singapore",15,105,"easy",[632,593],"soup",[595],[635,473,527],"white-pepper",[637,640,642,644],{"alt":638,"src":639},"Bowl of clear peppery pork rib soup with a whole soft garlic head, beside rice and torn dough fritters","\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[626,647,648,588,649,650,651],"pork rib soup","white pepper","teochew","clear broth","you tiao",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":588,"baseServings":468,"prepMinutes":657,"cookMinutes":658,"restMinutes":659,"difficulty":591,"course":660,"diet":663,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":614,"updatedAt":614,"authorSlug":615},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",25,75,480,[661,662],"street-food","breakfast",[664,595,665],"vegetarian","nut-free",[667,668,473],"daikon","eggs",[670,673,675,677],{"alt":671,"src":672},"Golden cubes of fried radish cake tangled with set egg, chopped preserved radish and sliced scallions on a plate","\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[680,681,682,667,613,649],"chai tow kway","fried radish cake","carrot cake singapore",{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":588,"region":589,"baseServings":468,"prepMinutes":590,"cookMinutes":463,"restMinutes":493,"difficulty":591,"course":684,"diet":685,"mainIngredients":686,"images":687,"keywords":692,"publishedAt":614,"updatedAt":614,"authorSlug":615},[593],[595],[454,482,464,469],[688,689,690,691],{"alt":599,"src":600},{"alt":599,"src":602},{"alt":599,"src":604},{"alt":599,"src":606},[608,609,610,611,612,613],{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":588,"region":589,"baseServings":468,"prepMinutes":590,"cookMinutes":658,"difficulty":591,"course":698,"diet":699,"mainIngredients":700,"images":705,"keywords":715,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[593],[595],[701,702,703,704],"shrimp","egg-noodles","pork-belly","squid",[706,709,711,713],{"alt":707,"src":708},"Glossy yellow noodles and vermicelli in prawn gravy topped with prawns, squid and crisp lard, with sambal and lime on the plate rim","\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[716,717,718,719,720,721],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":588,"baseServings":468,"prepMinutes":493,"cookMinutes":463,"restMinutes":727,"difficulty":630,"course":728,"diet":730,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",120,[729],"dessert",[664,731,665],"gluten-free",[733,734],"corn","condensed-milk",[736,739,741,743],{"alt":737,"src":738},"A tall mound of shaved ice streaked with pink rose syrup and dark palm sugar over red beans, corn and grass jelly","\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[746,747,748,749,750,751,752],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap chee",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":588,"region":758,"baseServings":468,"prepMinutes":759,"cookMinutes":760,"difficulty":761,"course":762,"diet":763,"mainIngredients":765,"images":769,"keywords":779,"publishedAt":614,"updatedAt":614,"authorSlug":615},"katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","Katong, East Coast",40,55,"hard",[632,593],[764,595],"pescatarian",[766,767,701,768],"rice-noodles","coconut-milk","dried-shrimp",[770,773,775,777],{"alt":771,"src":772},"Bowl of orange coconut laksa gravy with short-cut rice noodles, prawns, fish cake slices and shredded laksa leaf","\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-1x1.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-4x3.jpg",[780,781,782,783,784,785,786],"katong laksa","singapore laksa","coconut curry noodles","peranakan","rempah","dried shrimp","laksa lemak",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"countrySlug":588,"baseServings":468,"prepMinutes":628,"cookMinutes":792,"difficulty":630,"course":793,"diet":794,"mainIngredients":795,"images":797,"keywords":807,"publishedAt":614,"updatedAt":614,"authorSlug":615},"kaya-toast","Kaya Toast (Singaporean Coconut Jam Toast with Soft Eggs)","Kaya Toast","咖椰吐司",45,[662],[664,665],[767,668,796],"butter",[798,801,803,805],{"alt":799,"src":800},"Crisp toast fingers filled with dark coconut kaya jam and thick butter slabs beside a dish of runny soft-boiled eggs","\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-1x1.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-4x3.jpg",[808,809,810,811,812,813],"kaya toast","coconut jam","kopitiam","singapore breakfast","pandan","soft boiled eggs",{"slug":815,"title":816,"shortTitle":817,"nativeName":818,"countrySlug":588,"baseServings":468,"prepMinutes":759,"cookMinutes":819,"difficulty":761,"course":820,"diet":822,"mainIngredients":823,"images":827,"keywords":837,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-popiah","Popiah (Singaporean Fresh Spring Roll with Braised Turnip)","Popiah","薄饼",70,[821],"appetizer",[764,595],[768,824,825,826],"carrot","peanuts","tofu",[828,831,833,835],{"alt":829,"src":830},"Sliced fresh popiah rolls showing braised jicama, shredded omelette, peanuts and lettuce inside a soft wheat skin","\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero.jpg",{"alt":829,"src":832},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-16x9.jpg",{"alt":829,"src":834},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-1x1.jpg",{"alt":829,"src":836},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-4x3.jpg",[838,839,840,783,588,841,842],"popiah","fresh spring roll","jicama","bangkuang","hokkien",{"slug":844,"title":845,"shortTitle":846,"nativeName":847,"countrySlug":588,"region":848,"baseServings":468,"prepMinutes":590,"cookMinutes":657,"difficulty":591,"course":849,"diet":850,"mainIngredients":851,"images":854,"keywords":864,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-chilli-crab","Singapore Chilli Crab (Crab in Sweet Chili Tomato Gravy)","Singapore Chilli Crab","辣椒螃蟹","East Coast",[593],[595],[852,853,668,473],"crab","tomato",[855,858,860,862],{"alt":856,"src":857},"Cracked crab pieces coated in thick orange-red chile tomato gravy with egg ribbons, fried mantou buns alongside","\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero.jpg",{"alt":856,"src":859},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-16x9.jpg",{"alt":856,"src":861},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-1x1.jpg",{"alt":856,"src":863},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-4x3.jpg",[865,866,867,868,869,870],"chilli crab","singapore chilli crab","mud crab","sweet chili tomato gravy","fried mantou","seafood",{"slug":872,"title":873,"shortTitle":874,"nativeName":875,"countrySlug":588,"region":876,"baseServings":468,"prepMinutes":657,"cookMinutes":759,"difficulty":591,"course":877,"diet":878,"mainIngredients":879,"images":883,"keywords":893,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-fish-head-curry","Singapore Fish Head Curry (Snapper Head in Tamarind Curry)","Singapore Fish Head Curry","Fish head curry","Little India",[593],[764,595,731],[880,881,882,767],"white-fish","tamarind","okra",[884,887,889,891],{"alt":885,"src":886},"Split snapper head simmering in a red tamarind curry with whole okra, eggplant batons and curry leaves","\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero.jpg",{"alt":885,"src":888},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-16x9.jpg",{"alt":885,"src":890},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-1x1.jpg",{"alt":885,"src":892},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-4x3.jpg",[894,588,895,896,897,882,898],"fish head curry","tamarind curry","snapper","little india","south indian",10,false,1788563773391]