Hainanese chicken rice is a Chinese rice dish commonly associated with Malaysian cuisine or Singaporean cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. Due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region. The food came from china.

The Hainanese prefer using older chicken to maximise the amount of oil extracted, thus creating a more flavourful dish.The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating "master stocks". This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice".

By Lian Wen Wei Alexander

Claypot rice

This dish desirably is cooked in a clay pot on charcoal stove as the rice will form a brown , crispy layer at the bottom of clay pot, thus making the rice more fragrant. By:Jensen

Laksa

Laksa is a bowlful of noodles in a unique soupbase which blends the Chinese and Malay styles of cooking. There are 2 distinct types of laksas namely, the tamarind-based assam laksa and the coconut-based laksa lemak, although there are many variations of these types.


By:Jensen

Ban Mian(Chinese Noodle)

Ban mian is a Hokkien-style egg noodle soup common in parts of China's Fujian province, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly. Some forms of ban mian, for instance, comprise hand-kneaded pieces of dough, while others use regular strips of noodles.
Ban mian is so named due to the characteristic flat shape of its noodles.



By:Jensen