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This curry rice stall that occupies two shophouses at Jalan Besar is without doubt one of the OG curry rice retailers established method 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 on the stall and snapped the above image. “Seashore Highway Scissor Lower Curry Rice. Wonderful Hainanese-fashion 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 supply. Pre-order here; supply payment ranges from $5 – $15, relying on location.

Stir in rice and broth and produce mixture to a boil, then reduce heat to medium-low and stir in the yogurt. (Note: Full fat yogurt is less more likely to curdle and adds extra creaminess right here; but when you possibly can only find low fats it’s high quality, and nonetheless tasty even with a bit curdling — mine did a little, still good 😉 )

To cook the rice, deliver a large pot of water to boil. Add the rinsed rice and proceed boiling for 30 minutes, decreasing heat as vital to stop overflow. Take away from heat, drain the rice and return the rice to pot. Cowl and let the rice relaxation for 10 minutes or longer, till you’re able to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

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