Singaporeans love to eat and everywhere you go in the city there are numerous hawker centres and food stalls with countless food offerings, whether a quick snack or full blown meal. To begin we’ve got chicken satay - spicy skewers served with a sweet and tangy peanut sauce and a simple cucumber salad. Next up curry laksa, a dish with everything you need in one bowl - noodles, beansprouts and prawns covered in a mildly spiced coconut broth served with a fiery chilli sambal. Finally a cooling dessert of Chinese influence known as mango pudding, flavoured with ginger and galangal and topped with sesame seeds.

• Satay Marinade: shallot, turmeric, chilli, lemongrass, galangal, black pepper, fennel, garlic, ginger
• Tamarind Blend: tamarind (tamarind, cornstarch), amchur
• Laksa Ground Spices: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia, cloves, paprika, lemongrass, galangal, kaffir lime leaf
• Laksa Whole Spices: kaffir lime, lemongrass
• Sambal Spices: chilli, mild chilli flakes, garlic, cumin, coriander
• Mango Pudding Blend: ginger, galangal
• Sesame Seeds: black SESAME, white SESAME

May contain celery
Allergens are listed in CAPITALS

• 200g diced chicken (thighs are best)
• 200g shelled prawns (raw ones are best) or use extra diced chicken
• 150g shallots or 1 medium red onion
• 2 cloves of garlic
• Fresh ginger
• ½ cucumber
• 150g beansprouts
• 25g bunch of coriander or mint
• 1 lime
• 1 medium mango (or 200g ready-prepared)
• 40g peanuts
• 60g sugar
• 25ml soy sauce (any type)
• 1 tbsp fish sauce or use extra soy sauce
• 1 ½ sheets of leaf gelatine
• 400ml full fat coconut milk
• Dried noodles for 2 (any type)