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This curry rice stall that occupies two shophouses at Jalan Besar is among the OG curry rice outlets established approach back in the 1920s. Each plate is an train in sloppy deliciousness: rice, cabbage, pork chop, braised pork belly, fried prawn and egg slathered with starchy, barely candy curry. Adam Liaw, MasterChef Australia’s Season 2 winner ate at the stall and snapped the above image. “Seaside Street Scissor Lower Curry Rice. Wonderful Hainanese-type curry rice, ironically on Jalan Besar. 4 bucks,” he raved on Facebook a coupla years in the past. A minimal order of three packets ($30) is required for delivery. Pre-order here; supply payment ranges from $5 – $15, depending on location.

Stir in rice and broth and convey mixture to a boil, then reduce heat to medium-low and stir in the yogurt. (Be aware: Full fat yogurt is much less more likely to curdle and provides further creaminess here; but if you may solely find low fats it is fine, and still tasty even with a bit of curdling — mine did a little bit, nonetheless good 😉 )

To cook the rice, carry a big pot of water to boil. Add the rinsed rice and proceed boiling for half-hour, decreasing heat as crucial to forestall overflow. Remove from heat, drain the rice and return the rice to pot. Cowl and let the rice relaxation for 10 minutes or longer, until you’re able to serve. Just earlier than serving, season the rice to style with salt and fluff it with a fork.

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Deliver the heat to medium-low and press the rice down into the pan, flattening it along with your spatula. Let the rice sit like this, undisturbed, for 2-three minutes. After that point is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this course of 3-5 times, until you get the quantity of crispiness in your rice you need. Season with salt and pepper, to taste, if needed.