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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":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":497,"pronunciation":523,"substitutions":524,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"baseServings":430,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":541,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Attap chee are the seeds of the nipah palm, sold in jars in light syrup across Southeast Asia. They are translucent, pale and chewy with a mild sweetness, somewhere between a lychee and a firm jelly. They are a standard ice kachang topping and turn up in Malay desserts more widely.","What is attap chee?",{"answer":398,"question":399},"Yes, though the texture will not be identical. Freeze water in a wide, shallow tray and scrape the surface hard with a metal spoon or sturdy fork to lift flakes, refreezing the tray if it starts to soften. A blender or food processor also works but produces coarser crushed ice, which melts faster and soaks up more syrup.","Can I make shaved ice without a machine?",{"answer":401,"question":402},"Both are Southeast Asian shaved-ice desserts sweetened with palm sugar, but chendol is built on green pandan-flavoured rice-flour strands with coconut milk and few other additions, while ice kachang piles on beans, corn, jelly and palm seeds and is coloured with rose syrup and evaporated milk. Chendol is creamier and simpler; ice kachang is louder and more layered.","What is the difference between ice kachang and chendol?",{"answer":404,"question":405},"Sweetened adzuki, the small red beans used across East and Southeast Asia in desserts. They are simmered until soft and cooked with sugar so they taste like a sweet, not a pulse. Canned sweetened red beans from an Asian grocer are a completely normal shortcut and are what many hawker stalls use.","What kind of beans go in ice kachang?",{"answer":407,"question":408},"Usually warm bowls, wet toppings, or ice that was crushed rather than shaved. Freeze the bowls beforehand, drain every canned component thoroughly, keep the toppings cold until the moment you assemble, and serve it the second the milk goes on. Even a perfect bowl is meant to be eaten within a few minutes.","Why does my ice kachang turn into a puddle so quickly?",[410,411,412,413,414,415],"Chill the serving bowls in the freezer for an hour. A room-temperature bowl melts the base of the mound before anyone picks up a spoon.","Toppings go in the bottom of the bowl, never on top of the ice — they sink and drag the mound apart.","Drain the corn, beans and attap chee properly. Their packing syrup thins your ice into water within a minute.","Add the evaporated milk last and pour it slowly from the centre out, so it streaks the dome instead of washing the syrups off.","Cook the red beans until they crush easily between two fingers but still hold their skins — undercooked beans are chalky and ruin the texture.","Assemble one bowl at a time and hand it straight to whoever is eating it. This dessert has a working life of about four minutes.","🍧","Ice kachang is the hawker centre answer to a 33-degree afternoon: a bowl loaded first with sweet things — soft red beans, canned sweetcorn, chewy attap palm seeds, cubes of black grass jelly — then buried under a dome of ice shaved fine enough to melt on contact. Over the top go three liquids: fluorescent pink rose syrup, dark smoky palm sugar syrup, and a slow pour of evaporated milk that turns the whole thing into a marbled pink-and-brown mound. You eat it from the outside in with a spoon, and the reward is at the bottom, where the ice has half-melted into the syrups and the beans have gone cold and sweet.","The name gives away the original recipe. Kacang is Malay for bean, and the earliest ais kacang really was just shaved ice and sweetened red beans, sold by street vendors across Malaya from hand-cranked ice-shaving machines mounted on pushcarts. Ice was a luxury of the colonial era, made possible once ice factories reached the region, and a block of it lasted a vendor an afternoon under a wet sack. Everything else on the modern bowl — the corn, the jelly, the syrups, the milk — piled on over the following decades as canned and bottled goods became cheap.\n\nThe fixed components are still recognisably a Malay-Chinese-Indian compromise, which is very Singaporean. Attap chee, the translucent chewy seed of the nipah palm, is a Malay ingredient. Grass jelly, cooked from a mint-family herb into a bitter black set jelly, is Chinese. Rose syrup arrived through Indian and Middle Eastern trade and is the same bottle that colours bandung, the pink rose-and-milk drink. Palm sugar syrup made from gula melaka anchors the whole bowl with something smoky and caramel, and is the flavour most Singaporeans would miss first if it were left out.\n\nWhat separates a good bowl from a bad one is entirely the ice. Hawker machines shave a block into feather-light flakes that compress into a mound and then dissolve the moment they hit your tongue, which is why the dessert eats as cold cream rather than cold gravel. That is genuinely hard to replicate at home — a blender produces crushed ice, closer to a snow cone, which still works but drinks more syrup and melts faster. The workaround in this recipe, freezing a shallow tray and scraping it, gets you closer than crushing does, and nobody at your table will complain about the difference once the gula melaka goes on.","Assembled ice kachang cannot be stored for even ten minutes; it is built to order and collapses fast. The components, though, all keep well: cooked red beans last 4 days refrigerated or 2 months frozen, gula melaka syrup keeps a month in a jar in the fridge, and grass jelly and attap chee keep several days once opened, submerged in their own liquid. Make everything ahead and treat assembly as a five-minute job.",[421,422,423,424],"A home ice method that scrapes rather than crushes, which is far closer to hawker texture than a blender gets.","Real gula melaka syrup made from scratch — the smoky caramel backbone that bottled syrups never supply.","Layering order that keeps the toppings cold and the ice from collapsing into slush before it reaches the table.","Every component can be made days ahead, so assembly takes under two minutes per bowl.",[426,427,428],"Ice shaver, or a wide shallow freezer tray and a sturdy metal spoon","Small saucepan for the syrup","Deep bowls, chilled in the freezer",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},4,84,7,62,110,8,390,[438],"Nothing — it is eaten on its own, usually standing in the shade, with long spoons and no ceremony.",[440,443,446],{"name":441,"description":442},"Ice kachang with durian","A spoonful of durian flesh or durian purée on top. Divisive by design, and one of the most popular hawker upgrades in Singapore.",{"name":444,"description":445},"Chendol","The close cousin: green pandan rice-flour worms, coconut milk and gula melaka over shaved ice, with no rose syrup and far fewer toppings.",{"name":447,"description":448},"Ais kacang with ice cream","A scoop of sweetcorn or vanilla ice cream planted on the summit, which melts down through the ice and turns the bottom of the bowl into a milkshake.",[450,456,459,463,466,470,474,479,481,483,487,491,493],{"qty":451,"name":452,"note":453,"unit":454,"group":455},150,"dried adzuki (red) beans","or 400 g canned sweetened red beans, drained","g","For the red beans",{"qty":457,"name":458,"unit":454,"group":455},80,"sugar",{"qty":460,"name":461,"unit":462,"group":455},1,"fine salt","pinch",{"qty":451,"name":464,"unit":454,"group":465},"gula melaka (palm sugar), chopped","For the palm sugar syrup",{"qty":467,"name":468,"unit":469,"group":465},100,"water","ml",{"qty":471,"name":472,"unit":473,"group":465,"optional":8},2,"pandan leaves, knotted","piece",{"qty":475,"ref":476,"name":477,"unit":454,"group":478},200,"corn","sweetcorn kernels, drained","For the toppings",{"qty":451,"name":480,"unit":454,"group":478},"attap chee (palm seeds), drained",{"qty":475,"name":482,"unit":454,"group":478},"grass jelly, in 1 cm cubes",{"qty":471,"name":484,"unit":485,"group":486},"water, for shaving into ice","l","To assemble",{"qty":488,"name":489,"unit":490,"group":486},6,"rose syrup","tbsp",{"qty":451,"name":492,"unit":469,"group":486},"evaporated milk",{"qty":494,"ref":495,"name":496,"unit":490,"group":486,"optional":8},3,"condensed-milk","sweetened condensed milk",[498,501,506,510,513,516,520],{"text":499,"title":500},"Pour the water into wide, shallow trays no more than 3 cm deep and freeze solid, at least 4 hours. Shallow trays are essential — a deep block is impossible to scrape and too hard for most home shavers.","Freeze the ice",{"tip":502,"text":503,"title":504,"timerSeconds":505},"Add the sugar only after the beans are soft — sugar added early keeps them stubbornly firm.","Soak the dried beans for 4 hours, drain, then simmer in fresh water for about 45 minutes until they crush easily between two fingers but the skins are still intact. Stir in the sugar and salt and cook 10 minutes more until syrupy, then cool completely and refrigerate.","Cook the red beans",2700,{"text":507,"title":508,"timerSeconds":509},"Simmer the chopped palm sugar with the water and knotted pandan leaves over low heat for 5 to 8 minutes, until every lump has dissolved and the syrup coats a spoon like warm honey. Strain it, cool it, and chill until cold — warm syrup will melt straight through the ice.","Make the gula melaka syrup",420,{"text":511,"title":512},"Put the serving bowls in the freezer and the corn, attap chee, grass jelly, beans and both syrups in the coldest part of the fridge for at least an hour. Every component should be properly cold before assembly begins.","Chill everything",{"text":514,"title":515},"Working one bowl at a time, spoon 2 tablespoons each of red beans, sweetcorn, attap chee and grass jelly into the bottom of a frozen bowl. This layer goes underneath, never on top — the ice mound needs a stable foundation.","Build the base",{"tip":517,"text":518,"title":519},"Work fast and keep the trays in the freezer between scrapes; ice that starts glistening has already begun to slump.","Shave the ice, or scrape the frozen trays hard with a metal spoon to lift fine flakes, and pile it over the toppings into a tall dome, pressing very lightly with the back of the spoon so it holds together without compacting into a snowball.","Shave and mound the ice",{"text":521,"title":522},"Drizzle the rose syrup over one side of the dome and the gula melaka syrup over the other so the colours stay distinct, then pour the evaporated milk slowly over the peak and finish with a thread of condensed milk if you want it sweeter. Serve immediately, before the mound settles.","Syrup and milk, then serve","ice KAH-chang",[525,529,533,537],{"note":526,"swap":527,"original":528},"You are after a translucent, chewy, mildly sweet bite. Nata de coco is the closest in texture, lychee the closest in sweetness.","Canned lychee or longan, halved, or nata de coco cubes","Attap chee (palm seed)",{"note":530,"swap":531,"original":532},"Muscovado brings the molasses depth but not the faint smokiness that comes from palm sap boiled over wood. It is a good 80 percent of the way there.","Dark muscovado sugar simmered with a strip of lime zest","Gula melaka (palm sugar)",{"note":534,"swap":535,"original":536},"Bottled rose syrup is intensely sweet and artificially pink; the homemade version tastes cleaner but looks paler, which some people mind.","4 tbsp sugar syrup mixed with ½ tsp rose water and a drop of beetroot juice for colour","Rose syrup",{"note":538,"swap":539,"original":540},"Grass jelly has a distinctive faintly bitter, herbal edge that balances all that syrup. Plain agar is neutral, so cut the syrup slightly if you use it.","Cubes of plain agar jelly, or aiyu jelly","Grass jelly","singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang","singapore",20,60,120,"easy",[551],"dessert",[553,554,555],"vegetarian","gluten-free","nut-free",[476,495],[558,561,563,565],{"alt":559,"src":560},"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":559,"src":562},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[568,569,570,571,572,573,574],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap chee","2026-08-21","dishroute-kitchen","A mountain of powder-fine shaved ice heaped over sweet red beans, corn, palm seeds and grass jelly, then streaked with rose syrup, palm sugar and evaporated milk.",{"en":579},"\u002Frecipe\u002Fsingapore-ice-kachang",{"items":581,"total":862,"page":460,"limit":863,"hasMore":864},[582,616,647,677,706,716,750,777,806,834],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"romanized":587,"countrySlug":545,"region":588,"baseServings":430,"prepMinutes":589,"cookMinutes":590,"difficulty":549,"course":591,"diet":594,"mainIngredients":596,"images":600,"keywords":610,"publishedAt":575,"updatedAt":575,"authorSlug":576},"singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","Teochew Singapore",15,105,[592,593],"soup","main",[595],"dairy-free",[597,598,599],"white-pepper","garlic","soy-sauce",[601,604,606,608],{"alt":602,"src":603},"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":602,"src":605},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[587,611,612,545,613,614,615],"pork rib soup","white pepper","teochew","clear broth","you tiao",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":545,"baseServings":430,"prepMinutes":621,"cookMinutes":622,"restMinutes":623,"difficulty":624,"course":625,"diet":628,"mainIngredients":629,"images":632,"keywords":642,"publishedAt":575,"updatedAt":575,"authorSlug":576},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",25,75,480,"medium",[626,627],"street-food","breakfast",[553,595,555],[630,631,598],"daikon","eggs",[633,636,638,640],{"alt":634,"src":635},"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":634,"src":637},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[643,644,645,630,646,613],"chai tow kway","fried radish cake","carrot cake singapore","hawker food",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":545,"region":652,"baseServings":430,"prepMinutes":653,"cookMinutes":547,"restMinutes":546,"difficulty":624,"course":654,"diet":655,"mainIngredients":656,"images":661,"keywords":671,"publishedAt":575,"updatedAt":575,"authorSlug":576},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","Islandwide",30,[593],[595],[657,658,659,660],"chicken","jasmine-rice","ginger","scallions",[662,665,667,669],{"alt":663,"src":664},"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":663,"src":666},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[672,673,674,675,676,646],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":545,"region":652,"baseServings":430,"prepMinutes":653,"cookMinutes":622,"difficulty":624,"course":682,"diet":683,"mainIngredients":684,"images":689,"keywords":699,"publishedAt":575,"updatedAt":575,"authorSlug":576},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[593],[595],[685,686,687,688],"shrimp","egg-noodles","pork-belly","squid",[690,693,695,697],{"alt":691,"src":692},"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":691,"src":694},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[700,701,702,703,704,705],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"baseServings":430,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":707,"diet":708,"mainIngredients":709,"images":710,"keywords":715,"publishedAt":575,"updatedAt":575,"authorSlug":576},[551],[553,554,555],[476,495],[711,712,713,714],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573,574],{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":545,"region":721,"baseServings":430,"prepMinutes":722,"cookMinutes":723,"difficulty":724,"course":725,"diet":726,"mainIngredients":728,"images":732,"keywords":742,"publishedAt":575,"updatedAt":575,"authorSlug":576},"katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","Katong, East Coast",40,55,"hard",[592,593],[727,595],"pescatarian",[729,730,685,731],"rice-noodles","coconut-milk","dried-shrimp",[733,736,738,740],{"alt":734,"src":735},"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":734,"src":737},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-1x1.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-4x3.jpg",[743,744,745,746,747,748,749],"katong laksa","singapore laksa","coconut curry noodles","peranakan","rempah","dried shrimp","laksa lemak",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":545,"baseServings":430,"prepMinutes":589,"cookMinutes":755,"difficulty":549,"course":756,"diet":757,"mainIngredients":758,"images":760,"keywords":770,"publishedAt":575,"updatedAt":575,"authorSlug":576},"kaya-toast","Kaya Toast (Singaporean Coconut Jam Toast with Soft Eggs)","Kaya Toast","咖椰吐司",45,[627],[553,555],[730,631,759],"butter",[761,764,766,768],{"alt":762,"src":763},"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":762,"src":765},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-1x1.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fkaya-toast\u002Fhero-4x3.jpg",[771,772,773,774,775,776],"kaya toast","coconut jam","kopitiam","singapore breakfast","pandan","soft boiled eggs",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"countrySlug":545,"baseServings":430,"prepMinutes":722,"cookMinutes":782,"difficulty":724,"course":783,"diet":785,"mainIngredients":786,"images":790,"keywords":800,"publishedAt":575,"updatedAt":575,"authorSlug":576},"singapore-popiah","Popiah (Singaporean Fresh Spring Roll with Braised Turnip)","Popiah","薄饼",70,[784],"appetizer",[727,595],[731,787,788,789],"carrot","peanuts","tofu",[791,794,796,798],{"alt":792,"src":793},"Sliced fresh popiah rolls showing braised jicama, shredded omelette, peanuts and lettuce inside a soft wheat skin","\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-1x1.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-4x3.jpg",[801,802,803,746,545,804,805],"popiah","fresh spring 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