Singaporean chicken curry? Or longkang water chicken?
Singaporeans have been triggered by a New York Times recipe for “Singaporean Chicken Curry” that looks like… spice water.
NYTCooking, Why?
Honestly? I could not even get past the first five seconds of the video. When she drizzled curry that had the consistency of water on the chicken… No.
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The New York Times (NYT) Cooking segment has published a recipe for “Singaporean Chicken Curry”, and has uploaded an Instagram video to go with it.
The video features Clarissa Wei demonstrating how to cook the curry, which ended up not looking like the photo published on the NYT Cooking website.
Here, I’ll let you judge for yourself. This is the curry from the Instagram video:
View this post on Instagram
And this is a screenshot of the NYT Cooking recipe:
Looks… pretty different, doesn’t it?
Reader Bao: Dude, that’s the understatement of the century.
Original Recipe Wasn’t Used Properly
Wei’s recipe came from another woman, Shila Das.
Das clarified in an interview with media outlet Coconuts that she had provided her father’s recipe for curry chicken to Wei. What happened after that is a mystery to her too.
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To defend her recipe’s honour, Das provided a photo of her own home-cooked curry chicken.
This image really makes us wonder what happened to Wei’s chicken curry.
Was the video a creative interpretation of the recipe? Was it meant to symbolise the original recipe’s sadness while sobbing in a corner? We’ll never know.
Netizens’ Response
Needless to say, everyone was bamboozled.
An Instagram comment wondered if this is satire, which would honestly make a lot more sense.
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Another comment labelled Wei’s curry “culturally illegal”, while another said “that’s just spice water”.
A comment read, “Singaporean here, this looks like toilet water. Curry doesn’t look like this at all in ANY part of the world LOOOOL”.
The roasting wasn’t only just on Instagram, as one TikTok called the dish “longkang (drain) water chicken”.
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No Such Thing As “Singaporean Curry”
Many Instagram commentors also said that actually, there’s no such thing as a generic Singaporean curry.
There are many different versions of chicken curry across the different ethnic groups like the Peranakans, Indians, Malays, Chinese and Eurasians.
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But one thing’s for sure: nobody’s curry looked like Wei’s curry.
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Featured Image: Instagram (NYT Cooking) and NYT Cooking
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