HOTPLATE SG60 · Seven cooking lessons
Dinner starts before anyone sits down. Garlic hits the wok. The rempah releases its red oil. By the time the claypot lid lifts, someone’s already reaching for a bowl.
Start with rempah and sambal, take your time over pastry and a slow pot, then bring a dish to your own table. Pause the films at the moments you want to try.
01 · In the pan
What draws you into the kitchen.
Red oil collects at the edge of the rempah. Sambal goes into the fried radish cake. These are dishes that carry memories of home.
With Hossan Leong · 3:48
Chris makes the rempah from scratch before simmering chicken and potatoes with coconut milk. Hossan remembers his mother’s kitchen in Queenstown.
Watch at 0:35. Red oil separates from the frying spice paste before the chicken goes in. The film shows the measured recipe at 3:02.
Read the chicken curry recipeWith Sister Theresa Seow · 4:15
This Singapore fried carrot cake starts with white radish and two rice flours. Sister Theresa recalls a neighbour who sliced the steamed cake with string.
Watch at 2:05. See how Chris steams the cake, then fries it with garlic, lard and egg before adding sambal.
Read the chai tow kway recipe02 · Give it time
Seal the pastry. Let the pot simmer.
With Pato, the work is in the fold. With Gerry, it’s in what happens after the lamb browns. Neither moment needs rushing.
With Pato Furlong · 5:52
The lesson pairs Chris and Pato’s lamb empanadas with a separate recipe for spiced mutton soup with potatoes and carrots.
Watch at 1:59. See how the pastry is folded and sealed before it’s fried or baked. The soup starts at 3:03.
Read both recipesWith Gerry Cox · 5:20
Brown the lamb in butter, soften the vegetables, and add Guinness stout before simmering gently in chicken stock.
Watch at 2:27. Chris pours in the stout to loosen the browned bits from the pot. The stock and gentle simmer follow at 3:13.
Read the Guinness lamb stew recipe03 · Bring it to the table
The dish they’ll ask you how to make.
Toss the noodles in a hot wok or lift the lid on ginger, mushrooms and crisp-edged rice. Both recipes are ready to print and cook.
With Eddie Rivera · 4:58
Brown the garlic, coat the flat rice noodles and season against the side of the wok. The egg goes in before the pre-cooked prawns.
Watch at 2:15. The noodles take on a sheen before the sauces and stock go in.
Read and print the full recipeVegetarian · 6:41
Layer ginger, hot mushroom and vegetable topping, and bok choy over jasmine rice. The covered rest comes before loosening the crisp edges.
Watch at 3:55. Chris tastes the topping before adding the separately mixed thickener.
Read and print the full recipe04 · Fresh at the table
A roll-off worth passing around.
Chris returns to the table with a fresh Popiah lesson: bright, hands-on and made for sharing.
New lesson · Cook with Chris
Watch the newest HOTPLATE lesson, then bring the warm filling and all the toppings back to your own table.
Read the Popiah recipe Watch Popiah on YouTubeFilms and thumbnails from HOTPLATE SG60.
From the kitchen to your people
Pick a dish from the films and take the written ingredients and steps with you to the stove.
If there’s a birthday, a reunion or simply someone you haven’t seen in too long, tell us who’s coming and the kind of evening you’d love to share.
Plan my gatheringExplore the Around the World menu Watch Pineapple Braised Duck in the archive
