Wash prawns and shell them, reserving heads and shells for stock. Devein the prawns. Heat 1 tablespoon oil in a large saucepan, add prawn shells and heads. Fry, stirring, until they turn red. Add 2 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. A hot, spicy, soupy, noodle dish is perfect for this time of the year. Laksas are a great way to ...

When we talk about ‘kings’ in the context of Singaporean food, I’m sure your mind turns to King of Fried Rice. But what if I ...

Laksa is an incredibly popular dish across Australia, which has led to a very haphazard approach to making it. Some versions ebb on the side of bizarre, often being hideously over sweetened, thickened ...

Pumpkin and Cheese Scone with Candied Onion and Chive Sour Cream, Crispy Salami Cheesy Smoked Haddock Stuffed Potatoes with Salsa Verde Crema Apricot Jam Sponge Puddings with Amaretto and Nutmeg ...

What’s better than fancy restaurant pasta? Fancy restaurant-style pasta by a hawker at low prices! This stall on Level 3 of the hawker centre in Raffles Place serves, as they say, “Basically Pasta” ...

Heat a griddle pan to very hot, brush with a little groundnut oil and then cook the squid for 30 to 45 seconds on each side until golden. Place on a plate and leave to cool. Add the monkfish to the ...

Curry laksa’s outsized reputation in Melbourne means fans of this Peranakan dish are spoilt for choice. Pappa Laksa ranks among the best for its complex soup base, a harmony of prawn and chicken bone ...

Once located in SS2 with a Hong Kong slant, Lew then found a home in Centrepoint for almost eight years, until it closed ...

The recipe for laksa, the absurdly but understandably popular noodle soup eaten across Malaysia, Indonesia and Singapore, is versatile; it may change every few miles, kind of like Appalachian barbecue ...