57 Dishes

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Sayur lodeh

Sayur lodeh is an indonesian vegetable soup prepared from vegetables in coconut milk popular in indonesia, but most often associated with javanese cuisine.

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Shabu shabu

Shabu-shabu (japanese: しゃぶしゃぶ, romanized: shabushabu) is a japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. the term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. the food is cooked piece by piece by the diner at the table. shabu-shabu is generally more savory and less sweet than sukiyaki.

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Steamboat

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

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Tahu goreng

Crispy fried tofu, serve with rice, vegetables, bean sprouts, topped with a spicy sauce

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Tongseng

Tongseng is an indonesian goat meat, mutton or beef stew dish in curry-like soup with vegetables and kecap manis (sweet soy sauce). tongseng is commonly found in indonesian region of central java; from surakarta to yogyakarta. however, it is believed that dish was originated from klego district in boyolali, central java.

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Yusheng

Yusheng, yee sang or yuu sahng (chinese: 鱼生; pinyin: yúshēng; jyutping: jyu4saang1), or prosperity toss, also known as lo sahng (cantonese for 撈生 or 捞生) is a cantonese-style raw fish salad. it usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. there is also a vegetarian version of this dish, where the fish is replaced with soy "fish", which resembles salmon. yusheng literally means "raw fish" but since "fish (魚)" is commonly conflated with its homophone "abundance (余)", yúshēng (魚生) is interpreted as a homophone for yúshēng (余升) meaning an increase in abundance. therefore, yusheng is considered a symbol of abundance, prosperity and vigor. the dish originated from china but modern takes of the dish existed in both malaysia and singapore with both countries having competitive claims over who first modified the dish to its modern version. today, the common form of yusheng is the qicai yusheng (七彩鱼生; "seven-coloured raw fish salad") served in local restaurants during the chinese new year period. also referred to as facai yusheng (发财鱼生; "prosperity raw fish salad") or xinnian yusheng (新年鱼生; "chinese new year raw fish salad"). the recipe generally includes ingredients such as shredded white and green radish and carrots, ginger slices, onion slices, crushed peanuts, pomelo, pepper, essence of chicken, oil, salt, vinegar, sugar and more. yusheng during chinese new year is a cultural activity for the chinese population in singapore as well as in indonesia, malaysia and hong kong over the last few decades.

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Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

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Laksa

Laksa is a spicy noodle dish popular in southeast asia. laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur). originating from peranakan cuisine, laksa recipes are commonly served in indonesia, malaysia, and singapore.

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Lontong

Lontong is an indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in indonesia, malaysia and singapore. rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. the texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaf instead. it is commonly called nasi himpit (lit. "pressed rice") in malaysia, despite being created using other methods.arem-arem is a smaller version of lontong, filled with vegetables and occasionally meat, eaten as a snack. the dish is usually served hot or at room temperature with peanut sauce-based dishes such as gado-gado, karedok, ketoprak, other traditional salads, and satay. it can be eaten as an accompaniment to coconut milk-based soups, such as lontong sayur, soto, gulai and curries. it is also used as an alternative to vermicelli noodles.

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Mee bandung

Mee bandung muar, or simply mee bandung, is a traditional malaysian cuisine which is originated in muar, johor, malaysia.the word bandung in its name is derived from the literal meaning of the word in the malay language, which means "mixture", "combined", "coupled", "doubles" or "pairs", as is illustrated in several malay words like sirap bandung (rose syrup beverage mixed with condensed milk) and rumah berbandung (semi-detached or duplex house). meanwhile the district of muar is commonly and widely known to be the origin place of mee bandung.mee bandung is a cuisine that originally cooked with yellow noodle coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. then the dish upgraded by adding prawn, meat, fish cakes and vegetables. special variants were created following times with the additional ingredient of giant freshwater prawn, lobster or even cattle's femoral thigh bone which is fondly dubbed as gear box.it has since became a much loved dish that available throughout malaysia including neighbouring singapore, the original and authentic version served in muar district is still considered the best. it was even reported a favourite of the johor's sultan ibrahim ismail, former singapore's president s r nathan and international celebrity chef cum restaurateur chef wan.mee bandung must not be confused and mistaken for being a dish linked to nor originated from bandung, a place in indonesia because both of them are not related at all despite similarity in the names.

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Sarawak laksa

Rice noodles in a coconut soup with chicken, prawns, omelette, bean sprouts, coriander, herbs, spices

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Soto ayam

Soto ayam is a traditional indonesian dish which uses ingredients such as chicken, lontong, noodles, and rice vermicelli. soto ayam is popular in singapore, malaysia and suriname. turmeric is added as one of its main ingredients which makes the yellow chicken broth. it is one of the most popular variant of soto, a traditional soup commonly found in indonesian cuisine. besides chicken and vermicelli, it can also be served with hard-boiled eggs, slices of fried potatoes and chinese celery leaves. fried shallots are usually added as garnish. coconut milk (santan) is also used as an additional ingredient. koya, a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. krupuk or emping is also a common topping. lalapan is usually served as a side dish.