A dish that mimics the scorched rice formed on the sides and base of a pot when it was still common to cook grains over a direct flame. The less well-off often kept these pot-crust as snacks or ate them as a meal with other leftovers. While the advent of rice cookers eliminated scorched rice, it has recently made a comeback in restaurants where prepacked crispy rice is incorporated into different stews.

Crispy Rice Crust Topped with Seafood Stew (海鲜锅粑)

S$12.80Price
  • One Person

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