# data[].attributes.body
Char Kway Teow

7th Mile Bukit Timah Food Centre

Flip the noodles and cover the egg, and wait for about 15 seconds. Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok. Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately for a plate of hot pipping Char Kway Teow.

# data[].attributes.body
Hokkien mee

# data[].attributes.body
A place to have chicken rice day and night: It is not difficult to find a place with good chicken rice for lunch or diner in Singapore. But it not easy to find a good one for late night dining. Opened till 04:30, Boon Tong Kee is where we can have tasty chicken rice at any time, even in the middle of the night.

True taste of chicken rice in a comfortable restaurant: For those who want to taste a good plate of chicken rice but cannot stand the sweltering temperatures in Singapore, Boon Tong Kee is an ideal choice. The place is air-conditioned, clean, bright and comfortable.

An extensive menu that goes beyond chicken rice: Boon Tong Kee offers not only chicken rice but also a good selection of Chinese home-style foods. It is convenient for those who wish to have more foods than just chicken rice in one meal.

# data[].attributes.body
咖喱鸡
正统的咖喱鸡，是要有生辛香料搅拌成糊（传统是用石捣臼捣的）再加上八角桂皮之类的香料，咖喱粉倒是不必用得特别多的。 这三者之间需要达到一个平衡，咖喱的味道才会丰富温和。
我最喜欢吃在
Killiney Kopitiam

67 Killiney Road Singapore 239525

6734 3910
Open until 11:00 PM

材料:
2 磅鸡肉 (洗净切块)

1 根桂皮 Cinnamon Stick

2 只八角 Star Anise

2 只豆蔻籽 Cardamom Pod

2 只土豆（马铃薯）

大约15片咖喱叶 Curry Leave

2 tbsp  Baba’s meat curry powder  或 自制的马来咖喱粉

5-6 tbsp 椰浆粉 或  2 cup 鲜榨椰浆（不鼓励用罐头椰浆，味道差太远了）

以下所有材料搅拌成糊状：

8 只红葱 （Shallots）

3/4 寸 姜

3 瓣 蒜瓣

1 tsp 辣椒粉 （不嗜辣可以减半）

3 只石鼓仔(Candle nuts) 可用6只腰豆 （Cashew Nuts)或 3只macadamia nuts 代替

调味：
1 1/2 tsp 盐 或适量
1 tsp 糖

1. 鸡肉切块用一点点的胡椒粉和盐稍微腌20分钟，然后锅里下2 tbsp的油 (如果用的鸡肉不带皮请自行增加1 tbsp的油），入桂皮，八角和豆蔻籽（捣开）中火翻炒大约30秒。

2. 把搅拌好的辛香料倒入锅内中火煮干，下咖喱叶，加入3大匙的咖喱粉翻炒，倒入鸡肉翻匀，一直保持中火熬至边上泛油。这个程序很重要，一定要煮到鸡肉出油为此，不然香料的味道不出来，就不好吃了，把土豆块加入。

3. 椰浆粉 5-6 tbsp 加入2 cup 温水搅拌至溶解或两杯椰酱倒入锅里，先大火煮滚，后中火偏小火焖35分钟，记得不要大滚，微滚的就好了，咖喱是要焖够才会好吃的。 35分钟后，加盐和糖调味。不要趁热吃，先熄火加盖虚焖大约20分钟再吃，味道更好。

就着泰国香米饭，特别好吃哦！

https://www.youtube.com/watch?v=BVjHqQiFYFw

# data[].attributes.attachment_link.title
Delicious Boneless Chicken Rice at Katong Shopping Centre

# data[].attributes.attachment_link.description
A chicken rice stall which is hidden at the basement coffee shop of Katong Shopping Centre. The chicken comes in a pool of sesame oil sauce that goes perfectly with the their well roasted chicken. Another selling point is for their free-flow soup that comes with chucks of ingredient and their free-flow achar.

# data[].attributes.body
我会介绍 Katong 的

叻沙

叻沙是面条在一个独特的汤底，融合了中国和马来菜系一碗。有两种不同类型的叻沙：基于罗望子亚参叻沙和椰子叻沙饭，虽然有这些类型的许多变化

叻沙赋予其独特的风味和香气的主要成分是叻沙叶，在当地被称为道恩kesom，或辣椒植物或水蓼。还必须是由柠檬草和虾酱，在当地被称为马来栈的辣糊。正宗叻沙是由薄白粉丝，或米粉，和鱼为主的汤股票。像鱼和虾，以及蔬菜慷慨的发展帮助海鲜，添加。

# data[].attributes.attachment_link.description
wanton noodle picture wantoon noodle picture

# data[].attributes.body
我喜欢吃 咖喱螃蟹应为很好吃。

菜谱简介

+团子QQ群：14866245      今天下午 安排好工地的事情 跑路去跟姑娘一起看2012 。看着电影我跟姑娘说 你让我没事再学学木工是不是为了能给你做一艘诺亚方舟啊！

材料

螃蟹1只，土豆1枚，胡萝卜1根，洋葱半块，油咖喱11盒

做法

1.螃蟹剥开外壳 去掉肺

2.所有原料切成丁

3.热油 下洋葱 炒到半透明 加土豆胡萝卜丁

4.加水！~

5.煮开后加咖喱 下螃蟹块

6.小火煮至汤浓！~

小诀窍

梦多咖喱 做日式咖喱不败的选择！~

# data[].attributes.body
剪刀切咖喱饭 （Beach Road）
虽然看起来不会很好看但是，这个见到咖哩饭是新加坡的最好吃的。他们的咋猪肉片和咖喱鸡跟白饭吃是我最喜欢的。虽然我在新加坡住，我每天还渴望。在 229 Jalan Besar 从 十一点到三点可以吃。不要迟到！他们很快卖完了。

# data[].attributes.body
福建面。 福建炒虾面选用猪肉、虾仁、鱿鱼圈、黄面和细米粉炒制，使用熬煮过的上汤焖煮，润滑、饱满，入口劲道。其它必需作料还包括辣椒酱和青柠檬，加入之后味道大不相同。吃起来口味辛辣而香料适中，相当美味可口。
#01-32, Whampoa Drive Makan Place, 90 Whampoa Drive, 320090

# data[].attributes.body
我会介绍鸡饭在katong shopping centre.他的饭和鸡很香很好吃。从学校打死十八来到鸡饭店。停在 amber garden 然后走去 katong food centre. Katong shopping centre 是一个大蓝色的大楼。
https://chinchaijiak.wordpress.com/2015/01/07/delicious-boneless-chicken-rice-at-katong-shopping-centre/

# data[].attributes.body
我们会介绍啰喏,因为啰喏里面有很多配料，比如油条和菠萝,都很好吃。可以在 Eat May Know: #01-32 Bendemeer Market & Food Centre, Blk 29 Bendemeer Road, Singapore 330029 去吃。

# data[].attributes.body
鸡饭。
Address: Heng Ji Chicken Rice

#02-131, Chinatown Silk House, Smith St

Singapore : 6327 1654

一个好的鸡肉饭有三个主要组成部分：
（1）鸡必须光滑和皮肤凝胶状质地;
（2）将米粒大蒜，芝麻和鸡油先炒，然后鸡汤煮沸，香兰叶。大米必须是芳香，并且不能过于油腻;
（3）和辣椒大蒜酱必须有一个平衡，它必须有很好的味道，但不麻木的舌头。

通常提供了黑酱油和姜末。如果汤是很好的，这是一个奖金，但没有人真正关心它。

在 Chinatown 的鸡饭 有哪三个观点，所以我认为带好

At: http://ieatishootipost.sg/seng-heng-chicken-rice-my-lunch-with-dr-tan-cheng-bock/

Video: https://www.youtube.com/watch?v=AgMO9uYa1hg

# data[].attributes.body
辣椒螃蟹🌶️🦀️

Master Crab Seafood Restaurant, Block 19 Ghim Moh Road, Singapore 270019, p. 6314 1868.
Read more at http://thehoneycombers.com/singapore/2014/06/25/best-chili-crab-in-singapore/#EOjD84l6jhpDoa7Y.99

Eating at Roland Restaurant is definitely a blast from the past, because the eponymous Roland is the son of Madam Cher (the creator of chilli crab). Not only do they serve the original version of chilli crab, which is lighter and not as rich, they’re also still serving the dishes the original Palm Beach Seafood was renown for, like soy sauce prawns and crispy baby squid.

Jumbo Seafood

JUMBO Seafood has always been the place to go for chilli crab since it opened in 1987 at the still-popular East Coast Seafood Centre. The gravy accompanying the flavoursome crab at Jumbo is slightly more tomatoe-y than elsewhere and richly layered with egg.
Jumbo Seafood Restaurant, Block 1206, #01-07/08 East Coast Parkway, East Coast Seafood Centre, Singapore 449883, p. 6442 3435.

Hua Yu Wee

Housed in a grand mansion along Upper East Coast Road, Hua Yu Wee is the only 1970s seafood restaurant that stayed along the stretch and did not relocate to East Coast Park like the others. Snag a table at the open-air backyard and be transported back to the yesteryears of Singapore. Must orders are the piquant chilli crab and crispy baby squid.
Hua Yu Wee, 462 Upper East Coast Road, Singapore 466508, p. 6442 9313.

Read more at http://thehoneycombers.com/singapore/2014/06/25/best-chili-crab-in-singapore/#HOMxHhp0Sh8PcS62.99

拉架螃蟹是新加坡最有名的食物。它的味道很香，辣椒不是很辣，吃了后也能有个甜的味道。

螃蟹自是上等佳品，但说到底，酱汁风头才最劲！甜咸滋味交融，略带香辣，美味之极让人欲罢不能。剥开蟹壳，酱汁涌出，沾满十指，此时此刻已顾不得失态，先吮指赏味再说!

这色香味俱全的浓稠酱汁以辣椒和番茄酱调制而成，先以蒜蓉和米醋将酱汁爆香，加入勾芡，再徐徐倒入打散的蛋液形成蛋花，使酱汁浓稠中带着松软口感。再点些煎或蒸的馒头蘸着吃，饱含酱汁的馒头，口感滋味妙不可言。

辣椒螃蟹是新加坡最伟大的烹饪发明，在所有蟹类料理中独占鳌头。绝大多数海鲜餐馆皆可轻松尝到这道佳肴，典型的烹饪法是以味美甜香多汁的泥地螃蟹为主食材。

这道闻名于世的佳肴源起于 1956 年的一辆手推车。经营者是一对夫妇，丈夫要妻子尝试用清蒸以外的其他方式烹煮螃蟹。

为妻的徐炎珍女士先是试着以番茄酱炒螃蟹，后来决定再加点辣椒酱提味。夫妇俩此后就在加冷河畔沿街售卖辣椒螃蟹，不料生意大好，最后还开了“棕榈滩海鲜”餐馆 (Palm Beach Seafood)。

而后，名厨许国辉师傅开了另一家餐馆“龙凤大饭店”，对辣椒螃蟹的烹调法稍作改良，用参巴酱、番茄酱和鸡蛋取代了瓶装辣椒酱和番茄酱制作酱汁。自此以后，他的配方成为新加坡辣椒螃蟹最常见的版本。