Easy Zi Char Recipes to Recreate at Home

Singaporean food culture is deeply rooted in comfort, flavour, and sharing, and nothing represents that more than a hearty zi char meal. A culinary institution in its own right, zi char (short for “cook and fry” in Hokkien) is where homestyle Chinese dishes meet the bustling energy of a hawker kitchen. Think smoky wok hei, savoury gravies, crispy textures, and bold umami flavours.

While dining out at your favourite zi char stall is always a treat, sometimes you just want to enjoy these nostalgic flavours from the comfort of your home. Whether you’re a home cook trying to recreate your childhood favourites or simply looking to try something new, we’ve rounded up some easy zi char recipes that you can whip up in your own kitchen, no massive wok required.

1. San Lao Hor Fun (三捞河粉 – Stir-Fried Hor Fun with Fish Slices)

What makes it zi char?
It’s all about that silky rice noodle, velvety egg gravy, and that slightly charred wok hei flavour from the sear. At zi char stalls, this dish is beloved for its balance of textures and light but savoury taste.

Ingredients:

• 300g flat rice noodles (hor fun)
  
• 200g sliced fish fillet (snakehead, seabass, or grouper)
  
• 1 egg (lightly beaten)
  
• 3 cloves garlic (minced)
  
• 1 tbsp light soy sauce
  
• 1 tsp sesame oil
  
• 2 tbsp cornstarch (mixed with 2 tbsp water)
  
• 400ml chicken stock
  
• Choy sum or bean sprouts (optional)
  

Instructions:

1. In a hot wok or pan, stir-fry the hor fun with light soy sauce for 2-3 minutes until slightly charred. Set aside.
   
2. In the same pan, add a bit of oil and sauté garlic.
   
3. Add chicken stock and bring to a simmer.
   
4. Add fish slices and cook until just opaque.
   
5. Stir in cornstarch slurry to thicken.
   
6. Swirl in the egg and stir gently.
   
7. Pour the gravy over the seared hor fun and serve hot.

2. Har Cheong Gai (虾酱鸡 – Shrimp Paste Fried Chicken)

What makes it zi char?
This is a Singaporean classic. Juicy chicken wings marinated in umami-rich fermented shrimp paste, then deep-fried to crispy perfection. It’s intense, aromatic, and utterly addictive.

Ingredients:

• 500g mid-joint chicken wings
  
• 1 tbsp fermented shrimp paste (har cheong)
  
• 1 tbsp light soy sauce
  
• 1 tsp sugar
  
• 1 tsp sesame oil
  
• 1 egg
  
• 3 tbsp cornflour
  
• 2 tbsp plain flour
  

Instructions:

1. Marinate wings with shrimp paste, soy sauce, sugar, sesame oil, and egg for at least 4 hours (preferably overnight).
   
2. Mix cornflour and plain flour. Coat wings just before frying.
   
3. Deep-fry in hot oil until golden and crispy.
   
4. Drain and serve with chilli sauce or lime.

3. Sambal Kang Kong (马来风光 – Spicy Water Spinach)

What makes it zi char?
A staple side dish, this packs a punch. The umami from the sambal, savoury dried shrimp, and crunch of the kang kong makes this both refreshing and addictive.

Ingredients:

• 200g kang kong (water spinach), washed and cut
  
• 1 tbsp dried shrimp, soaked and minced
  
• 2 tbsp sambal belacan
  
• 2 cloves garlic, minced
  
• 1 tbsp oil
  

Instructions:

1. Heat oil in a wok, fry garlic and dried shrimp until fragrant.
   
2. Add sambal and stir-fry until oil separates.
   
3. Toss in kang kong and stir-fry quickly on high heat for about 2 minutes.
   
4. Serve immediately.
   

4. Salted Egg Prawns (咸蛋虾)

What makes it zi char?
Salted egg yolk dishes are all the rage, and zi char stalls perfected them long ago. This creamy, savoury, and slightly sweet dish coats crispy prawns in a rich golden sauce.

Ingredients:

• 300g large prawns, shelled and deveined
  
• 3 salted egg yolks, steamed and mashed
  
• 1 tbsp butter
  
• 1 sprig curry leaves
  
• 1 chilli padi (sliced, optional)
  
• 1 tbsp evaporated milk
  
• 1 tbsp sugar
  
• Cornflour for coating
  
• Oil for deep frying
  

Instructions:

1. Coat prawns lightly with cornflour and deep-fry until crispy. Set aside.
   
2. In a separate pan, melt butter and fry curry leaves and chilli padi.
   
3. Add mashed salted egg yolks and fry until bubbly and aromatic.
   
4. Add milk and sugar. Stir until smooth.
   
5. Toss in the fried prawns until coated evenly.
   
6. Serve with white rice or mantou buns.

Don’t Feel Like Cooking? Get Zi Char Delivered to Your Doorstep!

While these recipes are fun to make and taste amazing, we all have those days when we just want to relax and enjoy zi char without spending time in the kitchen. That’s where Crabs Delivery Singapore comes in.

Kai Xin Crabs brings the full zi char experience straight to your home. From their signature Salted Egg Crab to classic Prawn Paste Chicken and Hokkien Mee, every dish is prepared fresh and delivered piping hot to your doorstep. It’s the perfect solution for family dinners, casual gatherings, or when you just want to indulge in your favourite local comfort food.

Zi char is a cornerstone of Singaporean food culture, offering everything from smoky noodles to spicy seafood in a familiar, comforting way. With the right ingredients and a bit of technique, many of these dishes are surprisingly doable at home. But for the days when convenience is king, ordering from a zi char delivery restaurant ensures that the same delicious experience comes straight to you, no wok required.