Classic Singapore recipes you can create at home | Zi char favourites | Marion’s Kitchen


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Ready to feast like a Singaporean local? These two popular recipes – cereal prawns and sambal sotong, or sambal squid …

21 replies
  1. Marshall Lewis
    Marshall Lewis says:

    Hi Marion. As usual, "YUUUM!!!!". Just received your cook book in the mail, (ALWAYS DELICIOUS, MARION GRASBY) only "3 days" for delivery!!!. I'm at the other side of the world and you still deliver. "ABSOLUTLY AWSOME!!".. Cant wait to "get cookin!!!!!!!!!!!!!!!!!!!!!!.. Thank you so much. Kind regards M.

    Reply
  2. Greg Brooks
    Greg Brooks says:

    Both dishes look delicious. I like some spice, but I would have to tone down the sambal squid's heat level by at least half. That was a lot of dried and fresh chiles! Thanks for sharing.

    Reply
  3. norf
    norf says:

    When I saw the sambal sotong for the first time, I thought hmm that looks authentic. And yup it was authentic alright. You used legit dried chilies and you even toasted the belacan (a lot of people trying to cook SG/MY/ID dishes don't know this). Some people used tomatoes or sriracha or sambal olek to substitute dried chili and honestly none of those works lol.

    Reply
  4. Hollis H
    Hollis H says:

    I don't have access to fresh peppers. Could you please do an episode about what peppers can be reasonably substituted, and which are the best? For instance, the only "hot" peppers I can buy are jalapeños and serantos.

    Reply
  5. moonbladem
    moonbladem says:

    I couldn't help it… my mouth was watering while you were making the sambal squid! And I could almost smell the spices you were churning up in the blender! I agree that the squid tentacles is the best part of the squid. As for the cereal prawns, I've never heard of them, but they do look amazing!

    Reply
  6. Udo Kessi
    Udo Kessi says:

    Can you show more of Singapore's Hawker Foods like Stingray, Fish Head Curry ? Laksa you did already i think. The prep of tofu 2b used in Laksa would be great. You also did a great job on the variations
    of Soja, very helpful for my next shopping. Can you do something comparable on the vinegar-varieties ?
    Love your channel ❤️

    Reply

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