Easy One-Pot Wonders: Singaporean Delights In A Snap

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Singaporean cuisine boasts a vibrant blend of Malay, Chinese, Indian, and Peranakan influences. These one-pot meals capture the essence of Singaporean flavors in a convenient and fuss-free format, perfect for busy weeknights or quick lunches. Each recipe features readily available ingredients and requires minimal cleanup, making them ideal for both experienced and novice cooks. So, grab your wok or pot, and get ready to whip up some delicious and authentic Singaporean fare!

Chicken Curry Laksa

Easy One-Pot Recipes To Save Singaporeans From Endless Dish
Easy One-Pot Recipes To Save Singaporeans From Endless Dish

Laksa is a beloved noodle soup in Singapore, known for its rich and creamy coconut curry base. This one-pot version simplifies the process without compromising on flavor.

Ingredients:

1 tbsp vegetable oil

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 lemongrass stalk, white part only, chopped
  • 1 red chili pepper, deseeded and chopped (optional)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 can (400ml) coconut milk
  • 4 cups chicken broth
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup yellow noodles (fresh or dried)
  • 1 cup bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Fried shallots (store-bought or homemade)
  • Sambal oelek (chili paste) (optional)

  • Directions:

    1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, garlic, ginger, lemongrass, and chili pepper (if using). Cook until softened, about 5 minutes.
    2. Stir in turmeric, coriander, and cumin powders. Cook for an additional minute, allowing the spices to release their aroma.
    3. Pour in coconut milk and chicken broth. Bring to a simmer.
    4. Add chicken pieces and simmer for 15-20 minutes, or until cooked through.
    5. If using dried noodles, cook them according to package instructions. If using fresh noodles, add them to the pot a few minutes before serving.
    6. Stir in bean sprouts and cilantro.
    7. Serve hot with lime wedges, fried shallots, and sambal oelek (for an extra spicy kick).

    Hainanese Chicken Rice (One-Pot Version)

    Hainanese chicken rice is a national dish of Singapore, famous for its incredibly flavorful rice and perfectly cooked chicken. This one-pot adaptation streamlines the process without sacrificing taste.

    Ingredients:

    1 whole chicken (around 2 lbs)

  • 3 cups jasmine rice, rinsed
  • 4 cups chicken broth
  • 2 cloves garlic, smashed
  • 1 inch ginger, sliced
  • 1 pandan leaf (optional)
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • Chopped green onions, for garnish

  • Directions:

    1. Place chicken in a large pot. Add rinsed rice, chicken broth, garlic, ginger, pandan leaf (if using), soy sauce, and salt.
    2. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 30 minutes, or until rice is cooked and fluffy and chicken is cooked through.
    3. Remove chicken from the pot and let it rest for 10 minutes before carving.
    4. Fluff the rice with a fork and discard pandan leaf (if used).
    5. Serve chicken with rice and garnish with chopped green onions.

    Spicy Shrimp Fried Rice

    This vibrant fried rice dish is a delightful combination of savory shrimp, fluffy rice, and a touch of heat.

    Ingredients:

    2 tbsp vegetable oil

  • 1 egg, beaten
  • 1/2 lb shrimp, peeled and deveined
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 2 cups cooked rice (cooled)
  • 1/4 cup soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sriracha (or chili paste)
  • 1/2 tsp sesame oil
  • Chopped green onions, for garnish

  • Directions:

    1. Heat oil in a large skillet or wok over medium-high heat. Add beaten egg and cook until scrambled, then remove from pan and set aside.
    2. Add shrimp to the pan and cook for 2-3 minutes, or until pink and opaque. Transfer shrimp to a plate.
    3. Add onion, garlic, and bell pepper to the pan. Cook for 3-4 minutes, or until softened.