Bukit Batok is a Singaporean neighborhood known for its bustling hawker centers, where you can find a mix of Chinese, Malay, and Indian dishes. This article brings three iconic hawker recipes—Hainanese Chicken Rice, Char Kway Teow, and Sambal Stingray—into your home kitchen. These recipes are simplified for home cooks while keeping the essential flavors, so you can enjoy the taste of Bukit Batok without the queue.
Ingredients
Hainanese Chicken Rice
- 1 whole chicken (about 3 lb / 1.4 kg)
- 2 cups (400 g) jasmine rice, rinsed
- 4 cups (1 L) chicken broth (from poaching)
- 2 inches (5 cm) ginger, sliced
- 4 cloves garlic, smashed
- 2 stalks lemongrass, bruised
- 2 pandan leaves (optional)
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) soy sauce
- Salt to taste
Chili Sauce
- 5 red chilies, seeded
- 3 cloves garlic
- 1 inch (2.5 cm) ginger
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) chicken broth
Char Kway Teow
- 1 lb (450 g) fresh flat rice noodles (kway teow)
- 1/2 lb (225 g) Chinese sausage (lap cheong), sliced
- 1/2 lb (225 g) shrimp, peeled
- 2 eggs
- 2 cups (100 g) bean sprouts
- 3 cloves garlic, minced
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) sugar
- 1/4 cup (60 ml) oil
Sambal Stingray
- 2 stingray wings (about 1 lb / 450 g total)
- 1 banana leaf, softened (or foil)
- For sambal: 10 dried red chilies, soaked, 5 shallots, 3 cloves garlic, 1 tbsp (15 g) belacan (shrimp paste), 2 tbsp (30 ml) tamarind juice, 2 tbsp (30 g) sugar, salt to taste
- 1 lime, cut into wedges
Instructions
Hainanese Chicken Rice
- Bring a large pot of water to a boil. Add ginger, garlic, lemongrass, and pandan leaves. Lower chicken into the pot, breast side down. Return to a boil, then reduce to a gentle simmer. Cover and cook for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove chicken and immediately plunge into an ice bath for 10 minutes to stop cooking and tighten the skin. Reserve the poaching liquid as broth.
- Heat 2 tbsp oil in a wok or pot. Add 2 minced garlic cloves and 1 tbsp minced ginger, sauté until fragrant. Add rice and stir to coat. Add 4 cups (1 L) of the reserved broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Turn off heat and let rest for 10 minutes, undisturbed.
- Make chili sauce: blend chilies, garlic, ginger, lime juice, sugar, and 1/4 cup broth until smooth. Season with salt.
- Brush chicken with sesame oil and soy sauce. Carve and serve with rice, chili sauce, and sliced cucumber.
Char Kway Teow
- Rinse the rice noodles briefly under cold water and drain well. Set aside.
- Heat oil in a wok over high heat until smoking. Add garlic and Chinese sausage, stir-fry for 30 seconds.
- Add shrimp and cook until pink, about 1 minute. Push everything to one side.
- Crack eggs into the empty side of the wok, scramble quickly until just set.
- Add noodles, dark soy sauce, light soy sauce, and sugar. Toss vigorously over high heat for 2-3 minutes until noodles are evenly coated and slightly charred at the edges.
- Add bean sprouts and toss for another 30 seconds. Serve hot.
Sambal Stingray
- Preheat oven to 400°F (200°C).
- Make sambal: blend soaked dried chilies, shallots, garlic, and belacan with a little water into a paste. Heat 2 tbsp oil in a pan, fry the paste for 5-7 minutes until fragrant and oil separates. Add tamarind juice, sugar, and salt. Cook for 2 more minutes, then cool.
- Spread a thick layer of sambal over both sides of the stingray wings.
- Place stingray on a banana leaf or foil-lined baking sheet. Bake for 12-15 minutes, until fish flakes easily with a fork and reaches 145°F (63°C) (USDA FSIS safe minimum).
- Serve immediately with lime wedges.
Tips
- For the chicken, don’t skip the ice bath—it gives the skin a gelatinous, silky texture that is signature to Hainanese chicken rice.
- Char kway teow needs high heat; if your wok isn’t hot enough, the noodles will steam instead of char. Cook in small batches if needed.
- Belacan (shrimp paste) is pungent but essential; if unavailable, substitute with 1 tbsp fish sauce, but reduce salt elsewhere.
- If banana leaves are unavailable, use foil for stingray; the flavor will be slightly less smoky but still good.
Serving Suggestions
Serve Hainanese chicken rice with a bowl of the hot poaching broth, garnished with spring onions. Char kway teow is a complete meal on its own, but pairs well with a side of pickled green chilies. Sambal stingray is best shared as a main with steamed rice and a plate of stir-fried kangkong (water spinach).
Variations
- Hainanese chicken: Use boneless chicken thighs for faster cooking; reduce poaching time to 15-20 minutes.
- Char kway teow: Add cockles or Chinese chives for a more authentic version. For a vegetarian option, omit sausage and shrimp, add tofu puffs.
- Sambal stingray: Substitute with mackerel or pomfret if stingray is hard to find; adjust cooking time to thickness.
Storage and Reheating
Store all dishes in airtight containers in the refrigerator for up to 3 days. Reheat chicken rice in a microwave or steamer until piping hot (165°F/74°C). Char kway teow is best reheated in a hot wok with a splash of water to rehydrate noodles. Sambal stingray can be reheated in a 350°F (175°C) oven for 10 minutes, covered with foil to prevent drying.
Frequently Asked Questions
Can I use frozen stingray? Yes, thaw overnight in the refrigerator before cooking. Pat dry thoroughly to avoid excess moisture.
What is belacan and where can I find it? Belacan is a fermented shrimp paste common in Southeast Asian cooking. It’s available in Asian grocery stores or online. If you can’t find it, substitute with 1 tbsp fish sauce, but the flavor will be less complex.
Why is my chicken rice mushy? This usually happens if you add too much broth or stir the rice while cooking. Use a 1:1 ratio of rice to broth and resist the urge to open the lid.
Can I make char kway teow without a wok? Yes, use a large non-stick skillet, but the high heat is crucial. Cook in batches to avoid overcrowding.
How do I know when the chicken is done? Insert a food thermometer into the thickest part of the thigh, not touching bone. It should read 165°F (74°C) as per USDA FSIS guidelines.
Is it safe to eat leftover sambal stingray? Yes, refrigerate within 2 hours of cooking and consume within 3 days. Reheat to 165°F (74°C) before eating.
Related
- Lobster Roll Reston: Classic New England Recipe
- Chicken Inasal Recipe: Grilled Filipino BBQ
- San Diego Lobster Roll Recipe (West Coast Style)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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