'Longkang water': Confused Singaporeans react to New York Times' Singapore Chicken Curry recipe

Singaporeans can get pretty sensitive over the topic of food, so it isn't surprising that some of us got a little worked up over a New York Times recipe for "Singapore Chicken Curry" that looked less than appetising. 

The recipe in question was first shared in the publication's NYT Cooking section on Jan 18 and in an Instagram reel on Feb 2.

In the reel, Taipei-based freelance journalist Clarissa Wei whipped up her rendition of "Singapore Chicken Curry" in honour of the Lunar New Year.

According to Clarissa's recipe, this is because "piping hot curry is a typical dish on the Lunar New Year table in Singapore”. 

As per her recipe, Clarissa whipped up the dish using chicken marinated in lime juice, which was then simmered in spicy sauce with coconut milk. 

However, the end product, a watery, murky concoction, was a far cry from the rich, orange curry we usually see in Singapore.  

 

 

 

 

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A post shared by NYT Cooking (@nytcooking)

As of the time of writing, the reel has over 442k views and 1,600 comments. 

Many took to the comments to voice out their feelings towards the bizarre-looking dish, with some going as far as to describe it as "spice water" and "longkang (drain) water". 

And apparently, locals weren't the only ones who weren't feeling it.

One netizen also pointed out that just like "Singapore noodles", "Singaporean Chicken Curry" doesn't even exist. 

According to Clarissa, the recipe was adapted from Shila Das, who is a second-generation Singaporean of Indian and Vietnamese descent. 

Speaking to media platform Coconuts, the sales professional said that she was "not sure" what happened to Clarissa's dish, adding that the recipe belonged to her father. 

She also shared a photo of her rendition of the dish with Coconuts and we have to admit that it's like comparing apples to oranges. 

However, Clarissa herself is no stranger to the kitchen — according to her website, she is currently working on her first cookbook called Made In Taiwan. 

Clarissa has yet to address the backlash, and has since made her Instagram private. 

This isn't the first time the Asian community has been left horrified by a recipe from an international publication. Back in 2020, a BBC Food came under fire for a rather unorthodox fried rice recipe which involved washing undercooked rice under a tap. 

melissateo@asiaone.com