CALONOTE · LIGHTER SINGAPORE HOME COOKING
Singapore favourites at home.Big flavour, measured carefully.
Chicken rice, laksa, nasi lemak and wok dishes each get a different lighter method built around heat, broth, aromatics and visible portions.
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120 recipes
Otah: a lighter Singaporean recipe with a clear doneness check
Singaporean Otah for eight: pound a coarse fish paste, wrap shallow portions in banana leaf, and grill until aromatic and set. The measured formula uses white fish, prawns, light coconut milk, egg, and chilli; the reliable finish is the parcel is firm but moist with visible fish flakes and no free oil. About 420 kcal per portion.
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Chicken satay: a lighter Singaporean recipe with a clear doneness check
Singaporean Chicken satay for eight: marinate equal chicken pieces, grill on spaced skewers, and thin measured peanut sauce with lime. The measured formula uses skinless chicken thigh, peanut butter, cucumber, red onion, and lemongrass; the reliable finish is the chicken reaches 74 °C with charred edges and remains juicy. About 420 kcal per portion.
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Roti prata with dhal: a lighter Singaporean recipe with a clear doneness check
Singaporean Roti prata with dhal for eight: rest and stretch dough very thin, cook with a film of oil, and serve with softly simmered dhal. The measured formula uses whole-wheat flour, low-fat yoghurt, red lentils, tomatoes, and onion; the reliable finish is the prata has crisp blisters and the dhal remains spoonable. About 420 kcal per portion.
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Roti jala with curry: a lighter Singaporean recipe with a clear doneness check
Singaporean Roti jala with curry for eight: pipe a thin lacy batter on a nonstick pan and pair it with chicken curry reduced to a coating sauce. The measured formula uses whole-wheat flour, eggs, low-fat milk, turmeric, and skinless chicken; the reliable finish is the nets stay flexible and the chicken reaches 74 °C. About 420 kcal per portion.
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Popiah: a lighter Singaporean recipe with a clear doneness check
Singaporean Popiah for eight: braise the jicama filling until dry, cool it, and roll each thin skin immediately before eating. The measured formula uses fresh popiah skins, jicama, carrots, bean sprouts, and tofu; the reliable finish is the wrapper stays supple and no liquid leaks from the cut roll. About 285 kcal per portion.
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Kway chap: a lighter Singaporean recipe with a clear doneness check
Singaporean Kway chap for eight: braise lean pork and tofu in strained spiced stock while blanching rice sheets separately. The measured formula uses broad rice sheets, lean pork loin, firm tofu, eggs, and bok choy; the reliable finish is the pork is tender, broth clear brown, and rice sheets do not clump. About 420 kcal per portion.
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Lontong: a lighter Singaporean recipe with a clear doneness check
Singaporean Lontong for eight: simmer vegetables by firmness in a reduced-light coconut gravy and add rice cake only to heat through. The measured formula uses compressed rice cakes, cabbage, long beans, carrots, and tofu; the reliable finish is the vegetables hold colour and the sauce coats without splitting. About 420 kcal per portion.
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Soto ayam: a lighter Singaporean recipe with a clear doneness check
Singaporean Soto ayam for eight: poach chicken gently in toasted spice broth and assemble blanched vegetables just before ladling. The measured formula uses skinless chicken, rice vermicelli, cabbage, bean sprouts, and turmeric; the reliable finish is the chicken is juicy at 74 °C and the broth has no oily slick. About 420 kcal per portion.
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Mee soto: a lighter Singaporean recipe with a clear doneness check
Singaporean Mee soto for eight: toast the spice paste, simmer a clear aromatic chicken broth, and blanch noodles separately before serving. The measured formula uses yellow noodles, skinless chicken, bean sprouts, cabbage, and turmeric; the reliable finish is the broth stays clear and fragrant while noodles remain distinct. About 420 kcal per portion.
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Fried Hokkien mee: a lighter Singaporean recipe with a clear doneness check
Singaporean Fried Hokkien mee for eight: sear seafood briefly, braise both noodles in concentrated stock, and return seafood only at the end. The measured formula uses yellow noodles, rice vermicelli, prawns, squid, and bean sprouts; the reliable finish is the noodles absorb stock without becoming mushy and prawns remain springy. About 420 kcal per portion.
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Yong Chow Fried Rice: sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; rice is dry and separate with juicy prawns and soft egg ribbons
Yong Chow Fried Rice: sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps. cold jasmine rice, prawns, lean roast pork, eggs, peas. rice is dry and separate with juicy prawns and soft egg ribbons.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Thunder Tea Rice: blanch and chop vegetables separately, toast tofu, and pound a vivid herb-tea broth; vegetables retain colour and the broth tastes herbal without bitterness
Thunder Tea Rice: blanch and chop vegetables separately, toast tofu, and pound a vivid herb-tea broth. brown rice, tofu, long beans, cabbage, peanuts. vegetables retain colour and the broth tastes herbal without bitterness.. This measured Singaporean recipe serves eight at about 285 kcal per portion.
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Curry Rice: braise vegetables and chicken in a reduced-light coconut curry and ladle it beside measured rice; chicken reaches 74 °C and curry coats rather than floods the rice
Curry Rice: braise vegetables and chicken in a reduced-light coconut curry and ladle it beside measured rice. brown rice, skinless chicken thigh, cabbage, potatoes, carrots. chicken reaches 74 °C and curry coats rather than floods the rice.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Wat Tan Hor: char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil; noodles show smoky edges and egg forms silky ribbons
Wat Tan Hor: char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil. fresh rice noodles, prawns, chicken breast, bok choy, eggs. noodles show smoky edges and egg forms silky ribbons.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Mui Fan: stir-fry proteins briefly and thicken clear stock only enough to glaze the rice; prawns are springy and gravy flows slowly without gumminess
Mui Fan: stir-fry proteins briefly and thicken clear stock only enough to glaze the rice. cooked jasmine rice, chicken breast, prawns, bok choy, mushrooms. prawns are springy and gravy flows slowly without gumminess.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Claypot Rice: par-cook rice, arrange measured toppings, and finish covered before forming a light crust; chicken reaches 74 °C and a thin fragrant rice crust releases
Claypot Rice: par-cook rice, arrange measured toppings, and finish covered before forming a light crust. jasmine rice, skinless chicken thigh, Chinese mushrooms, bok choy, lap cheong. chicken reaches 74 °C and a thin fragrant rice crust releases.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Nasi Goreng Ikan Bilis: crisp anchovies in measured oil, remove them, and return half only after the rice is hot; anchovies stay crisp and the rice has no wet clumps
Nasi Goreng Ikan Bilis: crisp anchovies in measured oil, remove them, and return half only after the rice is hot. cold jasmine rice, dried anchovies, eggs, long beans, carrots. anchovies stay crisp and the rice has no wet clumps.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Nasi Goreng Kampung: fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat; the paste coats separate grains and water spinach stays green
Nasi Goreng Kampung: fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat. cold brown rice, chicken breast, water spinach, anchovies, eggs. the paste coats separate grains and water spinach stays green.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Yangzhou Fried Rice: cook egg ribbons and proteins separately before tossing cold rice in a smoking wok; each grain is hot and separate while prawns remain springy
Yangzhou Fried Rice: cook egg ribbons and proteins separately before tossing cold rice in a smoking wok. cold jasmine rice, prawns, lean char siu, eggs, peas. each grain is hot and separate while prawns remain springy.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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Salted Egg Fried Rice: dry-toast crumbled yolk until foamy, then toss cold rice and prawns over high heat; rice grains are separate and evenly coated without an oil slick
Salted Egg Fried Rice: dry-toast crumbled yolk until foamy, then toss cold rice and prawns over high heat. cooked brown rice, salted egg yolks, prawns, peas, spring onions. rice grains are separate and evenly coated without an oil slick.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
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