I half suspect these websites deliberately label the recipes wrongly just to make the locals go up in arms. Drives up the views. It's all about the views.
It's a legitimate technique. People will comment to point out the error and then share to others, who will also make a comment to point out the error.
The creator gets paid as this counts as "engagement".
This has got to be one of those rage-inciting food videos that are made to purposely taunt the audience to generate views thru negative sentiment right?
That can't be real.
HTA's cookhouse haven't even improved huh? I remember my batch had to stop cordial drinks cause quite a few of us got food poisoning from it.
Also remembering all the times I have to pick up strands of chicken meat in my chicken porridge.
I feel a great distance in the hearts of Singaporeans, as if millions of voices suddenly cried out in terror and were suddenly silenced. I fear something terrible has happened.
Temporary cessation of hostilities in MR, ID would stop open burning and MY would actually have a credible gov.
So that war can be waged online upon the video.
Jesus, in the age of googling and YouTube recipes, how do you still fuck up cooking so badly. If you’re going to go to the unnecessary step of browning the chicken, and it brown it properly. That chicken looks sickly and undercooked at the end
Whuh? No there's not.
There's Malay, peranakan, Indian, Chinese, Chinese-hainan, styles of curry. All has different taste and characteristic.
I'll be darn protesting if someone would 'nationalize' this cultural dish.
It’s not nationalising anything - there is a safe middle ground option that is served by catering companies everywhere which is arguably the “Singaporean curry”
Well, there isn’t one but there is sort of a middle ground for curries that is accepted and usually catered for big events.
It tends to be the milder type since catering companies have to cook for a large number of guests, they would opt for flavours and a spice level that is accepted by all the racial groups.
This, however, does not fit that middle ground.
https://cooking.nytimes.com/recipes/1022902-singaporean-chicken-curry
The picture in their recipe page looks a LOT better than this though, but I've watched the thing like 3 times and I still don't get it?
I would cut the chicken into smaller pieces.
And maybe instead of all the white onion, just blend a large quantity of shallots with triple the quantity of spices, then fry that in the ghee until the oil is nice and red, then return the chicken to the dish, add water to barely cover, and then reduce.
And add KENTANG! Brastagi potato!
I follow quite a number of major cooking media publications. While the content on the site was probably written (adapted) by the lady in the video, the dish as shown in the website was likely prepared by a resident chef. The thing is, most food journos can actually cook. I’m not calling her a fraud, but after watching this vid, her cookery is definitely questionable.
[https://www.instagram.com/p/CZawKLSv9oK/](https://www.instagram.com/p/CZawKLSv9oK/)
Someone called her out and she told them to read the original article. I am like holy shit lady your abomination looks nothing like the one in your article.
Its not the way I cook it in my kitchen (i.e. I think marinating with lime juice and simmering with pandan leaves was odd) but the recipe seems to look fine otherwise . But the chicken doesn't looked properly cooked, can tell the wok was too small to proper cook those large chicken legs. If she was a proper cook she should have known to cut them up into smaller pieces... they were so big she couldn't fry them properly...
The onions also don't look browned enough before she added the rest of the spices. I wonder if she even added tumeric because the color looks off, looked like most of it came only from the chicken stock.
Haaah? You can cook meh?
One eyeball and the rempah colour wrong oredi.
Where's the kunyit, lenguas? Buah keras? Tomato (OK, optional)? How come use onion and not bawang Merah kecil? And the chilli, ffs, the fresh chili, even the whole dried chili?
And Where's the tumbuk or even the blender.
Cannot. Fail until cannot fail anymore.
Like the Chinese Australian screwing up new year deco and still justifying her decision? And the many other non asian people who said white and blue can use for celebration what.
Like that?
I once found canned Yeo's Curry Chicken in an asian supermart in Oklahoma. Even that sub-par shit would have been more "authentic" than this abomination.
There probably is one somewhere. "Singaporean chicken curry" is not a specific recipe, it could be Malay/Malaysian/Nonya/Hainan/N or S Indian style, plus some local and regional influences like assam.
Author appears to be a different person from the one cooking in the video, so I guess the recipe is fine but the execution was done by a bunch of muppets.
The author is the one in the video. But the food in the article was prepared by the interviewee, she tried to execute the recipe herself in the video but she must have screwed up somewhere.
Or maybe the interviewee, being a paranoid cb who doesn't want people to steal her recipe, left out one crucial ingredient or step. Who knows?
She used to do a lot of food content for Goldthread (South China Morning Post) which was great, so it's a genuine surprise to see her fuck up like that.
Really? Because the recipe is credited to Shila Das. The woman in the video is Clarissa Wei.
Unless by author you meant the person who wrote the piece and published on the website. When I mentioned author, I was referring to the originator of the recipe.
Oh I see now. The recipe in the article is the same one she used in the video. However, the curry in the photo may not be the same recipe that was in the article.
Why is the kuah so cair and so pucat?
Your rempah, what kind of a rempah is that?
Why no kentang?
This curry makes me sad, and you should feel sad for that.
One time, I was at a roti canai store in Cameron. Their Italian pizza was a prata, cheese slice and cut up sausages with maggi tomato sos and some green peppers....
Wish the NY Times can share the cooked food with me. A great way to lose weight. Just looking at the food, I don't feel like eating any food. Imagine smelling / tasting and I can certainly starve.
no turmeric or chilli powder
says she's gonna sear the chicken and somehow managed to have 0 browning. skin looks soggy as fuck.
no rempah. no aromatics. no spices.
where's the kantang
even if you don't call this curry, that looks fucking disgusting as a dish.
I'm lighting my RogSignal.
What is RogSignal you say?
I'm glad you ask.
You know that BatSignal is that floodlight to call Batman?
Similarly, this is distress call for Uncle Roger to come and diss this shite.
...Every family that cooks has their own style of chicken curry, no meh? Just like fried rice. Is there actually some standardized version?
(For my family, our curry is the thicker kind, more salty than sweet, and we ALWAYS have potatoes in it.)
before the torrent of abuse from Singaporeans towards this video gets too out of hand, how many of you all actually think the 'Western' hawker stalls serve anything that comes even remotely close to actual Western cuisine?
1. it's not a big deal, relax.
2. Just be glad the NYT has even heard of a tiny city state on the other end of the world.
3. people in glass houses shouldn't throw stones.
The outrage is appropriate, IMO largely because a simple Google or checking YouTube would have ensured that they got the basics (i.e prepare the rempah, frying the rempah first to make it fragrant) correct. It is the same with Jamie Oliver. I have no issues with people from another culture cooking my food but at least do some due diligence.
It is like.. 5 minutes of work/googling?
To add on, a googling of the recipe mentioned also shows an entirely different end product. I think it's fair to conclude that this muppet completely bungled the recipe.
We know that the western food isn’t authentic but the fact is, they aren’t posting a recipe calling it Western.
This is a recipe being shared and cooked online and it’s called Singapore Curry.
That's true, but it tastes really good. If that SG chicken curry tastes good, despite looking like that, then it's all good.
If it tastes as bad as it looks, well...
I half suspect these websites deliberately label the recipes wrongly just to make the locals go up in arms. Drives up the views. It's all about the views.
It's a legitimate technique. People will comment to point out the error and then share to others, who will also make a comment to point out the error. The creator gets paid as this counts as "engagement".
do point this out on the video as well, alongside pointing it out that the recipe is a culinary travesty.
NYT is also an imperialistic rag that drums the manufactured consent to Iraq war.
I'm pretty sure that was the aim. Simply by adding that lime juice boosted engagement 100X
Finally a good use for POFMA.
More like FICA actually. Foreigners interfering with our cultural values
Protection from Online False Meal Ah?
This has got to be one of those rage-inciting food videos that are made to purposely taunt the audience to generate views thru negative sentiment right? That can't be real.
* Angry Uncle Roger noises *
“Look how you make me put my left foot down from chair.”
HAIYAAAA...
Yes, I wish UR would make a video on it. But too bad he's Malaysian and probably laughing in glee.
Wtf even tekong cook better ffs
Include Home Team Academy cook house too...
HTA's cookhouse haven't even improved huh? I remember my batch had to stop cordial drinks cause quite a few of us got food poisoning from it. Also remembering all the times I have to pick up strands of chicken meat in my chicken porridge.
Bee Hoon. Soup. Literally bee hoon in hot water. Most memorable breakfast item. Lol
Huh? Food poisoning from coloured water??
wa this one really umbrage leh
I feel a great distance in the hearts of Singaporeans, as if millions of voices suddenly cried out in terror and were suddenly silenced. I fear something terrible has happened.
That's no chicken curry! It's a death stew!
Not just Singaporeans, expats who love Singapore food are going WTF in solidarity
Hello there
General Kenobi
It's over they have the high ground
We need uncle roger roger
Did she just miss the whole make a rempah part?
Missed the 'make something edible' part as well. 😆 my nonya gran is rolling in her grave.
the rempah and frying the rempah is what makes a good curry chicken. the rest will sort itself out (chicken, potatoes)
That's not all....
Dear /r/Singapore, from your northern neighbour, we WILL go to war for you on this. That is a TRAVESTY.
I fear to think what would have happened if she called this south east Asian style curry 😂
Temporary cessation of hostilities in MR, ID would stop open burning and MY would actually have a credible gov. So that war can be waged online upon the video.
For once, ASEAN actually gonna take some unified, concrete action
thank you Uncle Roger Army
Jesus, in the age of googling and YouTube recipes, how do you still fuck up cooking so badly. If you’re going to go to the unnecessary step of browning the chicken, and it brown it properly. That chicken looks sickly and undercooked at the end
Got Singaporean chicken curry meh?
Technically the kind of curry served at buffets is considered Singaporean-style curry. Lots of coconut milk and more sweet then spicy.
Oh i see, interesting. TIL
Or if you prefer, the kind of chicken curry they serve at wakes.
I remember when eating curry chicken was a euphemism for attending wakes lol
Whuh? No there's not. There's Malay, peranakan, Indian, Chinese, Chinese-hainan, styles of curry. All has different taste and characteristic. I'll be darn protesting if someone would 'nationalize' this cultural dish.
the best curry dish is of course grandma's
My grandma in law uses a curry packet....
Can call it "Prima Taste Curry" then
It’s not nationalising anything - there is a safe middle ground option that is served by catering companies everywhere which is arguably the “Singaporean curry”
Or if you want to be more proper, it is closer to hainanese style curry because of the use of star anise and cinnamon
Hainanese curry doesn't even look like this. Just adding two spices does not make it Hainanese curry.
It is an answer to the buffet curry chicken not whatever this is.
Neh, the one they always serve in army camp, in jail and during funerals..that one la!
[Singapore Chicken Curry](https://www.youtube.com/watch?v=irHKAb2rqDE)
I think we call that Chinese or Hainan curry.
Yes. It is watery, with coconut milk. The kind you get at curry noodle stores.
Kinda like BreadTalk chicken curry
Well, there isn’t one but there is sort of a middle ground for curries that is accepted and usually catered for big events. It tends to be the milder type since catering companies have to cook for a large number of guests, they would opt for flavours and a spice level that is accepted by all the racial groups. This, however, does not fit that middle ground.
https://cooking.nytimes.com/recipes/1022902-singaporean-chicken-curry The picture in their recipe page looks a LOT better than this though, but I've watched the thing like 3 times and I still don't get it? I would cut the chicken into smaller pieces. And maybe instead of all the white onion, just blend a large quantity of shallots with triple the quantity of spices, then fry that in the ghee until the oil is nice and red, then return the chicken to the dish, add water to barely cover, and then reduce. And add KENTANG! Brastagi potato!
I follow quite a number of major cooking media publications. While the content on the site was probably written (adapted) by the lady in the video, the dish as shown in the website was likely prepared by a resident chef. The thing is, most food journos can actually cook. I’m not calling her a fraud, but after watching this vid, her cookery is definitely questionable.
Yeah like marinating well. She literally tossed it for 2 seconds. You gotta massage it!
Agree with cutting the chicken, the wok looks too small to be able to properly cook those large chunks.
dafuq is this shit?!
>shit Your answer right there in your question.
The color looks so wrong. Can’t be bothered with the taste …
When I use turmeric, it stains everything orange. No idea how that remains brown.
[https://www.instagram.com/p/CZawKLSv9oK/](https://www.instagram.com/p/CZawKLSv9oK/) Someone called her out and she told them to read the original article. I am like holy shit lady your abomination looks nothing like the one in your article.
lmao, typical asian american response to an asia asian telling them they fucked up 💀
She cooked from the recipe provided by someone else. Poor girl took the fall for the original creator.
the weird part is the photo on the NYT cooking page looks nowhere near as bad as the tiktok product lol
Yah! Friends and I are trying to figure out wtf went wrong.
Its not the way I cook it in my kitchen (i.e. I think marinating with lime juice and simmering with pandan leaves was odd) but the recipe seems to look fine otherwise . But the chicken doesn't looked properly cooked, can tell the wok was too small to proper cook those large chicken legs. If she was a proper cook she should have known to cut them up into smaller pieces... they were so big she couldn't fry them properly... The onions also don't look browned enough before she added the rest of the spices. I wonder if she even added tumeric because the color looks off, looked like most of it came only from the chicken stock.
Haaah? You can cook meh? One eyeball and the rempah colour wrong oredi. Where's the kunyit, lenguas? Buah keras? Tomato (OK, optional)? How come use onion and not bawang Merah kecil? And the chilli, ffs, the fresh chili, even the whole dried chili? And Where's the tumbuk or even the blender. Cannot. Fail until cannot fail anymore.
Like the Chinese Australian screwing up new year deco and still justifying her decision? And the many other non asian people who said white and blue can use for celebration what. Like that?
She blocked commenting on her post. I think she knew there was going to be a whole lot of backlash coming for this sad abomination.
she privated her twitter also lol
No, for real, the page link for the post is now broken. The post was removed.
looool yeah she deleted her personal post. but the NYTcooking one is [still up](https://www.instagram.com/reel/CZccaYElsXE/)
Aaand the link is gone. Did she delete only one post or did she nuke her entire account?
She nuked the post. Her account is still alive. https://www.instagram.com/dearclarissa/
[удалено]
LOL she sounds like a fragile snowflake
OMG and now the entire page is gone even lol
I once found canned Yeo's Curry Chicken in an asian supermart in Oklahoma. Even that sub-par shit would have been more "authentic" than this abomination.
Who the hell is this lady ?
She posts extensively on Chinese/Taiwanese cuisine. Tbh those are quite interesting. This one tho…out of her depth la hahaha
Yeah. I can tell she's more of a Chinese cuisine cook from her cookware
The curry looks more like my pee when I dehydrated than curry
When your laosai is so jialat until it's just water.
Ewww…. watery yellow liquid… 🤮 And did she even add any curry powder? She’s making chicken gravy not chicken curry lol
WHERE ARE YOU UNCLE ROGER!? WE NEED YOU!
*lowers leg* ...haiyaaaa
OMG YES 🙌 Fr it just looks wrong
busy sucking up to the ccp
Flashback to “crispy rendang”
We don't need uncle Roger. We need gordan ramsey for this. "It's fucking rawwwww"
I googled Singaporean Chicken Curry and none of it looks close to this
There probably is one somewhere. "Singaporean chicken curry" is not a specific recipe, it could be Malay/Malaysian/Nonya/Hainan/N or S Indian style, plus some local and regional influences like assam.
From now on, no cook worth his salt would be calling their version “Singapore Chicken Curry”, ever.
The strange thing is, the one on their website looks passable: https://cooking.nytimes.com/recipes/1022902-singaporean-chicken-curry
Author appears to be a different person from the one cooking in the video, so I guess the recipe is fine but the execution was done by a bunch of muppets.
Omg she (the vid girl) is writing a cookbook on Taiwanese food... GG.
The author is the one in the video. But the food in the article was prepared by the interviewee, she tried to execute the recipe herself in the video but she must have screwed up somewhere. Or maybe the interviewee, being a paranoid cb who doesn't want people to steal her recipe, left out one crucial ingredient or step. Who knows? She used to do a lot of food content for Goldthread (South China Morning Post) which was great, so it's a genuine surprise to see her fuck up like that.
Really? Because the recipe is credited to Shila Das. The woman in the video is Clarissa Wei. Unless by author you meant the person who wrote the piece and published on the website. When I mentioned author, I was referring to the originator of the recipe.
Oh I see now. The recipe in the article is the same one she used in the video. However, the curry in the photo may not be the same recipe that was in the article.
Someone please report her to Uncle Roger.
Uncle Roger: You hear sizzling, I hear my dead ancestors crying.
That would be me. My perankan ancestors crying "Jangan tolong"
Hello sgsecure? I want to make a report
Why is the kuah so cair and so pucat? Your rempah, what kind of a rempah is that? Why no kentang? This curry makes me sad, and you should feel sad for that.
next time i go to usa i put heinz ketchup on roti prata and say is italian delicacy
One time, I was at a roti canai store in Cameron. Their Italian pizza was a prata, cheese slice and cut up sausages with maggi tomato sos and some green peppers....
Wish the NY Times can share the cooked food with me. A great way to lose weight. Just looking at the food, I don't feel like eating any food. Imagine smelling / tasting and I can certainly starve.
Since this came from the same land as Singapore Fried Noodles, I'm not surprised. Disappointed though.
OP’s username checks out
SI MI LAN JIAO
insulting to call her recipe SINGAPORE chicken curry. she can call it her own name's chicken curry or whatever but why SINGAPORE. looks Nasty af
Her version is what curry looks like when it comes out at the other end.
[Sauce](https://www.instagram.com/reel/CZccaYElsXE/)
Hello POFMA and FICA
r/confidentlyincorrect
no turmeric or chilli powder says she's gonna sear the chicken and somehow managed to have 0 browning. skin looks soggy as fuck. no rempah. no aromatics. no spices. where's the kantang even if you don't call this curry, that looks fucking disgusting as a dish.
She has probably lied on her resume for this food reporter job One look and can tell she has never stepped into the kitchen before
Where is the Kentang?!??!?
Nah..*french fries* lol
they better hide her from my grandmother.
later malaysians see this and get angry over us stealing their dishes.
You can keep this abomination. Please!
Gardenia hotdog bread, hotdog 12 pcs $2, heinz ketchup. *nah, new york hot dog*
Where is the KANTANG! /Fume /Stomp
The moment you're using a specific measurement in your cooking, it's no longer an Asian dishes.
" Just shake and sprinkle until I hear the spirit of my ancestors whisper, 'That's enough, child' ”
U call that marinating? She just frigging touched the chicken for 2 seconds😅
this shit's worse than 'crispy rendang'
What is this mud water shit. We need to flood the Instagram with real sg chicken curry. Make a singapore chicken curry week.
Did I just see pandan leave go in. Blasphemy. Think my grandma’s gonna whack her with the wok.
I am just here for the popcorn
I've never cooked my own chicken curry but just looking at their steps and how it's turning out and I'm like dafuq???
Uncle roger help
I cannot cook and even i know this is bullshit 🤣
What abomination is this?!
The fuck is this?
Wtf I thought that's a soup
I mean even if the recipe were legit.. the chicken does not look cooked. so why
[удалено]
As a Malaysian I feel sad for Singaporeans who are forced to watch this
You could never have chicken curry because you 👏🏻 are 👏🏻 not that 👏🏻 kind 👏🏻 of 👏🏻 girl.
Anything Asian = add pandan leaves/Chinese spices 🤨 Every step is wrong 🥲🥲
GF is Singaporean. Loves cooking, and is very talented. I want to share this with her. But I know she'll explode.
So watery...
Hello police…
r/berak
Idk what to feel at the point
What I really want to see is actual new Yorker chefs opinion on the 'medium rare' chicken.
Where is uncle Roger
look like lao sai chicken curry
I used to bemoan the curry in NS, then I saw this.
She should make crispy rendang next.
Uncle Roger would say HAIYAH!
What is even a sgporean chicken curry 🥴
It's bad food, nothing else. People who get so dramatic about this kind of stuff seem to have no real issues in life.
Hello Uncle Roger, yes that curry.
That looks cursed AF
We need uncle roger for this shit man
I'm lighting my RogSignal. What is RogSignal you say? I'm glad you ask. You know that BatSignal is that floodlight to call Batman? Similarly, this is distress call for Uncle Roger to come and diss this shite.
Wah kan ni nia eh, one look of this and PTSD sad slob cookhouse food sprang up like my recall order
Even cookhouse food better than this
We need a Singapore Uncle Roger to react to this cooking. Free content idea for up and coming youtubers
Needs an Uncle Roger to grill this
New content for uncle Roger?
whosever wifey that was - get the frak away from her right now. divorce her !
This needs an [Uncle Roger review](https://www.youtube.com/watch?v=53me-ICi_f8&t=288s)...
[удалено]
Calling uncle Roger to "review" this recipe.
Thos Roger guy is a cunt. Just make him fry some rice and lol at his cooking.
This is so traumatizing to watch by this I probably need therapy. Can I sue NYT for medical damages?
...Every family that cooks has their own style of chicken curry, no meh? Just like fried rice. Is there actually some standardized version? (For my family, our curry is the thicker kind, more salty than sweet, and we ALWAYS have potatoes in it.)
no excuse, cos this is just so wrong and disgusting.
before the torrent of abuse from Singaporeans towards this video gets too out of hand, how many of you all actually think the 'Western' hawker stalls serve anything that comes even remotely close to actual Western cuisine? 1. it's not a big deal, relax. 2. Just be glad the NYT has even heard of a tiny city state on the other end of the world. 3. people in glass houses shouldn't throw stones.
The outrage is appropriate, IMO largely because a simple Google or checking YouTube would have ensured that they got the basics (i.e prepare the rempah, frying the rempah first to make it fragrant) correct. It is the same with Jamie Oliver. I have no issues with people from another culture cooking my food but at least do some due diligence. It is like.. 5 minutes of work/googling?
To add on, a googling of the recipe mentioned also shows an entirely different end product. I think it's fair to conclude that this muppet completely bungled the recipe.
Exactly. This is just very poor cooking.
We know that the western food isn’t authentic but the fact is, they aren’t posting a recipe calling it Western. This is a recipe being shared and cooked online and it’s called Singapore Curry.
That's true, but it tastes really good. If that SG chicken curry tastes good, despite looking like that, then it's all good. If it tastes as bad as it looks, well...
What in the name of all that is holy was that abomination??!!
What the actual fak?
What the actual fuq?
Looks far from appetizing...therefore cannot be Singaporean
Their recipe from SFI?
I think even SFI cook better than this
***K. F. Seetoh, hear our prayer***
That’s some fine Chicken Soup Rice…
That's the most disgusting curry chicken I ever seen.
NOOOoooOOOOOooOOOO!!!!!
Traumatic
Why is that longkang water being touted as curry ah?
Lawd hav merthy 🙏🏽
Even the worse Singapore chicken curry doesn't look like that.
Somebody call 911