[{"data":1,"prerenderedAt":890},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:singapore-hokkien-mee:en":392,"recipe:country:singapore":611},[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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":528,"pronunciation":559,"substitutions":560,"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":581,"region":582,"baseServings":433,"prepMinutes":431,"cookMinutes":583,"difficulty":584,"course":585,"diet":587,"mainIngredients":589,"images":590,"keywords":600,"publishedAt":606,"updatedAt":606,"authorSlug":607,"summary":608,"localeSlug":577,"alternates":609},[394,397,400,403,406],{"answer":395,"question":396},"Three different dishes with one name. Singapore hokkien mee is pale yellow noodles and vermicelli braised in prawn and pork stock, served wet with sambal and lime. Kuala Lumpur Hokkien mee is thick noodles fried almost black in dark caramel soy with crisp lard. Penang Hokkien mee is a prawn and pork soup with noodles served in the broth. All three came from Hokkien communities and diverged locally.","What is the difference between Singapore, KL and Penang Hokkien mee?",{"answer":398,"question":399},"Yes, though it changes the dish. Build the stock from prawn shells and heads alone, roasted hard and simmered with a little dried shrimp and dried scallop for depth, and use neutral oil in place of lard. You lose the round fatty background but the prawn flavour, which is the dominant note, is untouched. Skip the belly pork and add extra prawns and squid.","Can I make it without pork?",{"answer":401,"question":402},"Usually too much stock added at once, or the noodles were fully cooked before they went into the wok. Yellow noodles should go in barely loosened and vermicelli should be soaked rather than boiled, since both continue cooking as they absorb stock. Add liquid in stages and stop when the noodles are still slightly chewy in the centre.","Why did my noodles turn to mush?",{"answer":404,"question":405},"A wok helps but is not essential; a wide heavy frying pan works if you cook in two batches. Real wok hei — the scorched, faintly smoky aroma of food cooked in a very hot wok over a roaring burner — is genuinely not achievable on a domestic stove. Accept that, and lean on the stock and the lard instead, which carry most of the flavour anyway.","Do I need a wok or wok hei to make this?",{"answer":407,"question":408},"You can, but the dish is essentially noodles plus stock, so weak stock means a weak plate. If you are short on time, simmer a litre of shop-bought chicken stock with the shells and heads of the prawns you are using for 25 minutes — that alone gets you a long way for very little effort.","Can I use ready-made stock instead of making my own?",[410,411,412,413,414,415],"Squeeze the prawn heads hard as you brown them — the orange fat that runs out is the single biggest flavour contributor in the stock.","Rinse and loosen the yellow noodles in warm water before they hit the wok; packaged ones carry an alkaline smell and stick together in a block.","Cook in two batches. A domestic burner cannot bring a full wok back up to heat, and the difference between one batch and two is the difference between fried and stewed.","Add the stock in three ladlefuls, not all at once, letting each one absorb before the next. Dumping it in leaves you with noodle soup.","The finished plate should be wet but not swimming — tilt it and a little liquid should pool at the low edge, no more.","Do not put the sambal in the wok. It goes on the side so each person controls the heat, and stirring it through mutes the prawn flavour.","🍜","Singapore hokkien mee is a wet fried noodle dish: thick yellow alkaline noodles and rice vermicelli tossed with egg and then braised in a concentrated prawn-shell and pork-bone stock until the noodles swell and the liquid has almost disappeared into them. What is left on the plate is glossy and just barely soupy, tasting overwhelmingly of prawn, with pork fat behind it and the alkaline tang of the yellow noodles cutting through. It is served with a spoonful of chile-shrimp sambal on the side and a wedge of calamansi lime to squeeze over, and both are compulsory — the sourness is what stops the richness from flattening halfway through the plate. Do not confuse it with the black Kuala Lumpur dish or the soup version from Penang; those are different noodles with the same name.","The dish belongs to the Hokkien community, southern Chinese from Fujian who made up the largest dialect group in Singapore, and the standard account has it starting after the Second World War with sailors and noodle-factory workers frying up surplus noodles over charcoal by the roadside in the Rochor area. Whether or not that specific origin is exact, the shape of the story is right: it is thrift food, built from prawn shells and pork bones that would otherwise be discarded, and from noodles that needed selling. The stock is the only expensive thing in it, and it costs time rather than money.\n\nThe name causes constant confusion across the region, because three unrelated dishes share it. In Singapore, hokkien mee is this pale, prawn-stock braised noodle. In Kuala Lumpur, Hokkien mee is thick noodles fried black with dark caramel soy and crisp pork lard. In Penang, Hokkien mee is a prawn and pork soup with noodles in it, so bright orange-red that visitors regularly order the wrong thing in the wrong city. All three come from the same community and diverged locally, and none of them is a corruption of the others.\n\nAt a stall the cooking is fast and violent: a scoop of lard into a screaming wok, garlic, prawns and squid seared and pulled out, egg broken in, noodles thrown on top, then ladles of stock poured in and the whole mass pushed around and pressed down while it reduces. Some stalls cover the wok for a minute to force the noodles to absorb; some finish the plate on a piece of opeh leaf, the dried palm sheath that adds a faint dry perfume and is a reliable sign of an old-school seller. What you cannot get at home is wok hei, the scorched aroma of a burner running at a heat no domestic stove approaches. You can get most of the way there by cooking in two batches on the biggest flame you have, and the stock matters more than the char anyway.","This does not keep. The noodles continue absorbing liquid as they sit and go soft and pasty within an hour, and reheated seafood turns rubbery. Cook only what you will eat. The stock, though, is worth making in advance and in quantity — it keeps 3 days refrigerated and freezes well for 3 months, so a weekend prawn feast can pay for several fast weeknight plates. Rendered lard keeps for months in a sealed jar in the fridge, and the crisp lard cubes keep about a week in an airtight container at room temperature.",[421,422,423,424],"A real prawn-shell and pork stock, roasted first, which is the entire flavour of the dish and cannot be faked with cubes.","The two-noodle mix in the ratio stalls actually use, so the vermicelli soaks while the yellow noodles keep their bite.","Home-rendered lard cubes for the crisp fatty bits, with an honest workaround if you would rather not render fat.","Batch-cooking instructions for domestic burners, which cannot heat a full wok load properly in one go.",[426,427,428,429],"Large wok or wide heavy frying pan","Stockpot for the prawn and pork stock","Fine sieve","Small pan for rendering lard",{"fat":431,"carbs":432,"fiber":433,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,62,4,1420,42,680,[438],"Sambal belacan and calamansi wedges on the rim of the plate, plus a glass of iced barley water or lime juice to cut the fat.",[440,443,446],{"name":441,"description":442},"Opeh leaf hokkien mee","The traditional service: the finished noodles are turned out onto a square of dried palm sheath, which holds heat, absorbs excess liquid and lends a faint dry grassy aroma. Old-school stalls still charge extra for it.",{"name":444,"description":445},"Drier stall style","Some cooks reduce the stock almost completely away so the noodles are glossy and barely wet. Singaporeans have firm preferences between wet and dry versions and will queue at different stalls accordingly.",{"name":447,"description":448},"Kuala Lumpur Hokkien mee","The Malaysian dish of the same name: thick noodles fried in dark caramel soy until nearly black, with crisp lard, cabbage and pork. Same community, completely different plate.",[450,457,460,464,469,474,478,483,487,492,496,499,504,507,511,515,518,522,526],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},600,"shrimp","head-on shell-on prawns","peeled for the wok, shells and heads reserved for stock","g","For the stock",{"qty":458,"name":459,"unit":455,"group":456},500,"pork bones or pork ribs",{"qty":461,"ref":462,"name":463,"unit":455,"group":456},250,"pork-belly","pork belly, in one piece",{"qty":465,"ref":466,"name":467,"unit":468,"group":456},6,"garlic","garlic, crushed","clove",{"qty":470,"ref":471,"name":472,"unit":473,"group":456},1,"white-pepper","white peppercorns, cracked","tsp",{"qty":475,"name":476,"unit":477,"group":456},2,"water","l",{"qty":479,"ref":480,"name":481,"unit":455,"group":482},400,"egg-noodles","fresh thick yellow noodles, loosened in warm water","For the noodles",{"qty":484,"ref":485,"name":486,"unit":455,"group":482},150,"rice-noodles","thick rice vermicelli, soaked until pliable",{"qty":488,"name":489,"note":490,"unit":455,"group":491},120,"pork back fat, in 1 cm cubes","renders into cooking lard plus the crisp cubes scattered on top","For the wok",{"qty":493,"ref":494,"name":495,"unit":455,"group":491},200,"squid","squid, cleaned and cut into rings",{"qty":497,"ref":466,"name":498,"unit":468,"group":491},5,"garlic, finely chopped",{"qty":500,"ref":501,"name":502,"unit":503,"group":491},3,"eggs","eggs, lightly beaten","piece",{"qty":484,"ref":505,"name":506,"unit":455,"group":491},"bean-sprouts","bean sprouts",{"qty":508,"ref":509,"name":510,"unit":455,"group":491},60,"chives","garlic chives, in 4 cm lengths",{"qty":470,"ref":512,"name":513,"unit":514,"group":491},"fish-sauce","fish sauce","tbsp",{"qty":470,"ref":516,"name":517,"unit":514,"group":491},"soy-sauce","light soy sauce",{"qty":519,"name":520,"unit":521,"group":491},null,"white pepper and salt","to taste",{"qty":433,"ref":523,"name":524,"unit":503,"group":525},"lime","calamansi limes, halved (or 2 limes, quartered)","To serve",{"qty":433,"name":527,"unit":514,"group":525},"sambal belacan",[529,534,538,542,545,549,553,556],{"tip":530,"text":531,"title":532,"timerSeconds":533},"This pressing step is where the stock gets its colour and most of its flavour. Do not skip it or rush it.","Peel the prawns and keep the shells and heads. Dry-fry them in a hot stockpot with a splash of oil for 4–5 minutes, pressing down hard on the heads with a spatula, until they turn deep orange-red, the pot smells strongly of roasted prawn and orange fat streaks the bottom of the pan.","Roast the prawn shells",300,{"text":535,"title":536,"timerSeconds":537},"Add the pork bones, pork belly, crushed garlic, cracked white peppercorns and 2 litres of water. Bring to a boil, skim off the grey scum, then simmer uncovered for 45 minutes. Lift out the belly after 30 minutes, cool it and slice it thinly. Strain the stock and reduce it to about 900 ml — it should taste concentrated and slightly sweet.","Simmer the stock",2700,{"text":539,"title":540,"timerSeconds":541},"Put the cubed back fat in a small cold pan with a tablespoon of water and cook over low heat for about 15 minutes, until the cubes shrink to crisp golden nuggets swimming in clear fat. Scoop out the cubes and reserve both them and the rendered lard separately.","Render the lard",900,{"text":543,"title":544,"timerSeconds":484},"Heat a tablespoon of lard in the wok over the highest heat you have. Sear the peeled prawns for 60 seconds a side until just pink and firm, then the squid rings for 30 seconds until they curl and turn opaque. Remove both immediately — they will finish cooking in the noodles and rubbery seafood is the fastest way to ruin this plate.","Sear the seafood",{"tip":546,"text":547,"title":548},"Work in two batches from here. Half the noodles at a time is what a home burner can actually handle.","Add another tablespoon of lard and the chopped garlic to the wok, and as soon as it smells sweet pour in the beaten egg. Let it set for 15 seconds, then break it up and pile in half the yellow noodles and half the vermicelli, tossing hard so the noodles are coated in egg and fat.","Egg and noodles",{"text":550,"title":551,"timerSeconds":552},"Ladle in about 200 ml of the reduced stock and let it bubble furiously, pushing and pressing the noodles into the liquid. As it disappears, add a second ladle, then a third, cooking for 6–8 minutes total until the noodles are plump, glossy and only just wet, with a shallow pool of gravy at the low edge of the wok.","Braise in the stock",420,{"text":554,"title":555},"Throw in half the bean sprouts, garlic chives, sliced pork belly, prawns and squid, season with half the fish sauce and soy sauce and a heavy pinch of white pepper, and toss for 30 seconds — just long enough for the sprouts to lose their raw squeak while keeping their snap. Turn out onto a plate and repeat with the second batch.","Finish the batch",{"text":557,"title":558},"Scatter the crisp lard cubes over the noodles, spoon the sambal belacan onto the rim of each plate and tuck in the calamansi halves. Squeeze the lime over the noodles at the table, just before eating, and stir the sambal in a little at a time to your own heat level.","Serve with sambal and lime","HOK-kien MEE",[561,565,569,573],{"note":562,"swap":563,"original":564},"Bacon brings smoke that lard does not have, so the flavour shifts slightly, but you keep the crunch and the fat. Plain oil alone works and the dish is still good, just less rich.","Neutral oil plus 60 g of diced bacon fried crisp","Pork lard and lard cubes",{"note":566,"swap":567,"original":568},"You want a thick, chewy wheat noodle that survives braising. Thin egg noodles fall apart and thin spaghetti has the wrong texture entirely.","Fresh udon, or dried yellow noodles cooked one minute short","Fresh thick yellow noodles",{"note":570,"swap":571,"original":572},"Calamansi is more perfumed and slightly bitter, but ordinary lime does the same essential job of cutting the fat. Lemon is too sharp and one-dimensional here.","Lime wedges","Calamansi lime",{"note":574,"swap":575,"original":576},"Squid adds bounce and chew rather than flavour, so leaving it out costs you texture but not taste.","More prawns, or thin slices of fish cake","Squid","singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面","singapore","Islandwide",75,"medium",[586],"main",[588],"dairy-free",[452,480,462,494],[591,594,596,598],{"alt":592,"src":593},"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":592,"src":595},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":592,"src":597},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":592,"src":599},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[601,602,603,604,527,605],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","hawker noodles","2026-08-21","dishroute-kitchen","Yellow noodles and rice vermicelli braised in a deep prawn-and-pork stock until they drink it up, finished with crisp lard, squid, prawns, sambal and a squeeze of lime.",{"en":610},"\u002Frecipe\u002Fsingapore-hokkien-mee",{"items":612,"total":887,"page":470,"limit":888,"hasMore":889},[613,643,673,702,712,742,775,802,831,859],{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"romanized":618,"countrySlug":581,"region":619,"baseServings":433,"prepMinutes":620,"cookMinutes":621,"difficulty":622,"course":623,"diet":625,"mainIngredients":626,"images":627,"keywords":637,"publishedAt":606,"updatedAt":606,"authorSlug":607},"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",[624,586],"soup",[588],[471,466,516],[628,631,633,635],{"alt":629,"src":630},"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":629,"src":632},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[618,638,639,581,640,641,642],"pork rib soup","white pepper","teochew","clear broth","you tiao",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":581,"baseServings":433,"prepMinutes":648,"cookMinutes":583,"restMinutes":649,"difficulty":584,"course":650,"diet":653,"mainIngredients":656,"images":658,"keywords":668,"publishedAt":606,"updatedAt":606,"authorSlug":607},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",25,480,[651,652],"street-food","breakfast",[654,588,655],"vegetarian","nut-free",[657,501,466],"daikon",[659,662,664,666],{"alt":660,"src":661},"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":660,"src":663},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[669,670,671,657,672,640],"chai tow kway","fried radish cake","carrot cake singapore","hawker food",{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"countrySlug":581,"region":582,"baseServings":433,"prepMinutes":431,"cookMinutes":508,"restMinutes":678,"difficulty":584,"course":679,"diet":680,"mainIngredients":681,"images":686,"keywords":696,"publishedAt":606,"updatedAt":606,"authorSlug":607},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭",20,[586],[588],[682,683,684,685],"chicken","jasmine-rice","ginger","scallions",[687,690,692,694],{"alt":688,"src":689},"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":688,"src":691},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[697,698,699,700,701,672],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":581,"region":582,"baseServings":433,"prepMinutes":431,"cookMinutes":583,"difficulty":584,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":711,"publishedAt":606,"updatedAt":606,"authorSlug":607},[586],[588],[452,480,462,494],[707,708,709,710],{"alt":592,"src":593},{"alt":592,"src":595},{"alt":592,"src":597},{"alt":592,"src":599},[601,602,603,604,527,605],{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":581,"baseServings":433,"prepMinutes":678,"cookMinutes":508,"restMinutes":488,"difficulty":622,"course":717,"diet":719,"mainIngredients":721,"images":724,"keywords":734,"publishedAt":606,"updatedAt":606,"authorSlug":607},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",[718],"dessert",[654,720,655],"gluten-free",[722,723],"corn","condensed-milk",[725,728,730,732],{"alt":726,"src":727},"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":726,"src":729},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[735,736,737,738,739,740,741],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap chee",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":581,"region":747,"baseServings":433,"prepMinutes":748,"cookMinutes":749,"difficulty":750,"course":751,"diet":752,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":606,"updatedAt":606,"authorSlug":607},"katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","Katong, East Coast",40,55,"hard",[624,586],[753,588],"pescatarian",[485,755,452,756],"coconut-milk","dried-shrimp",[758,761,763,765],{"alt":759,"src":760},"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":759,"src":762},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-4x3.jpg",[768,769,770,771,772,773,774],"katong laksa","singapore laksa","coconut curry noodles","peranakan","rempah","dried shrimp","laksa lemak",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":581,"baseServings":433,"prepMinutes":620,"cookMinutes":780,"difficulty":622,"course":781,"diet":782,"mainIngredients":783,"images":785,"keywords":795,"publishedAt":606,"updatedAt":606,"authorSlug":607},"kaya-toast","Kaya Toast (Singaporean Coconut Jam Toast with Soft Eggs)","Kaya Toast","咖椰吐司",45,[652],[654,655],[755,501,784],"butter",[786,789,791,793],{"alt":787,"src":788},"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":787,"src":790},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-4x3.jpg",[796,797,798,799,800,801],"kaya toast","coconut jam","kopitiam","singapore breakfast","pandan","soft boiled eggs",{"slug":803,"title":804,"shortTitle":805,"nativeName":806,"countrySlug":581,"baseServings":433,"prepMinutes":748,"cookMinutes":807,"difficulty":750,"course":808,"diet":810,"mainIngredients":811,"images":815,"keywords":825,"publishedAt":606,"updatedAt":606,"authorSlug":607},"singapore-popiah","Popiah (Singaporean Fresh Spring Roll with Braised Turnip)","Popiah","薄饼",70,[809],"appetizer",[753,588],[756,812,813,814],"carrot","peanuts","tofu",[816,819,821,823],{"alt":817,"src":818},"Sliced fresh popiah rolls showing braised jicama, shredded omelette, peanuts and lettuce inside a soft wheat skin","\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-1x1.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-4x3.jpg",[826,827,828,771,581,829,830],"popiah","fresh spring roll","jicama","bangkuang","hokkien",{"slug":832,"title":833,"shortTitle":834,"nativeName":835,"countrySlug":581,"region":836,"baseServings":433,"prepMinutes":431,"cookMinutes":648,"difficulty":584,"course":837,"diet":838,"mainIngredients":839,"images":842,"keywords":852,"publishedAt":606,"updatedAt":606,"authorSlug":607},"singapore-chilli-crab","Singapore Chilli Crab (Crab in Sweet Chili Tomato Gravy)","Singapore Chilli Crab","辣椒螃蟹","East Coast",[586],[588],[840,841,501,466],"crab","tomato",[843,846,848,850],{"alt":844,"src":845},"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":844,"src":847},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-1x1.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-4x3.jpg",[853,854,855,856,857,858],"chilli crab","singapore chilli crab","mud crab","sweet chili tomato gravy","fried mantou","seafood",{"slug":860,"title":861,"shortTitle":862,"nativeName":863,"countrySlug":581,"region":864,"baseServings":433,"prepMinutes":648,"cookMinutes":748,"difficulty":584,"course":865,"diet":866,"mainIngredients":867,"images":871,"keywords":881,"publishedAt":606,"updatedAt":606,"authorSlug":607},"singapore-fish-head-curry","Singapore Fish Head Curry (Snapper Head in Tamarind Curry)","Singapore Fish Head Curry","Fish head curry","Little India",[586],[753,588,720],[868,869,870,755],"white-fish","tamarind","okra",[872,875,877,879],{"alt":873,"src":874},"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":873,"src":876},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-16x9.jpg",{"alt":873,"src":878},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-1x1.jpg",{"alt":873,"src":880},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-4x3.jpg",[882,581,883,884,885,870,886],"fish head curry","tamarind curry","snapper","little india","south indian",10,24,false,1788563774036]