Chapter 03 · Nasi
Rice & Chicken Rice
Chicken rice worth a pilgrimage, nasi lemak, claypot, congee — Singapore judges a kitchen by its rice first.
03Rice & Chicken Rice·40 min·Beginner
Teochew Porridge潮州糜 · muay
Loose Teochew rice porridge — grains swimming in cloudy water, ringed by salty dishes. It came with migration, and it carried the island through leaner years.
03Rice & Chicken Rice·90 min·Beginner
Cantonese Congee广东粥
Rice broken down over an hour into a silken, bowl-clinging porridge, seasoned with century egg and slivered lean pork, ginger and white pepper — Chinatown's cure for everything.
03Rice & Chicken Rice·90 min·Intermediate
Soya Sauce Chicken Rice豉油鸡饭
Cantonese master-stock chicken lacquered mahogany in dark soy and rock sugar, carved over chicken-fat rice — the hawker plate the world started queuing for after 2016.
03Rice & Chicken Rice·180 min·Advanced
Teochew Braised Duck Rice卤鸭饭 · lor ark
A whole duck simmered in a Teochew master braise of galangal, dark soy, and five-spice, sliced over rice in its own gravy — an heirloom pot you keep alive.
03Rice & Chicken Rice·255 min·Advanced
Beef Rendangrendang daging
Minangkabau slow science — beef simmered in coconut milk for hours until the liquid vanishes, the oil splits, and the meat fries in its own spiced fat.
03Rice & Chicken Rice·80 min·Intermediate
Nasi Lemaknasi lemak
Coconut rice you can smell from the corridor, sambal fried until it darkens, crisp ikan bilis and peanuts — the Malay kampong breakfast, done properly.
03Rice & Chicken Rice·80 min·Intermediate
Claypot Rice砂煲饭
Rice cooked in the pot it is served in, lap cheong and salted fish laid on top, dark soy over everything — and the bottom crust is the whole point.
03Rice & Chicken Rice·100 min·Intermediate
Hainanese Chicken Rice海南鸡饭
A whole bird poached to silk at a sub-boil, rice fried in its fat and cooked in its stock, three sauces standing by — the island's quietest masterpiece.