NextSharkNextShark.com

‘Delete this right now’: New York Times’ Singaporean Chicken Curry dish savaged online

‘Delete this right now’: New York Times’ Singaporean Chicken Curry dish savaged online

A video of “Singaporean chicken curry” created from a recipe published by New York Times Cooking has stirred online fervor.

February 3, 2022
SHARE
A video of “Singaporean chicken curry” created from a recipe published by New York Times Cooking has stirred online fervor, as the resulting curry’s appearance drew comparisons to “drainage water.”
The video, uploaded to New York Times Cooking’s Instagram on Tuesday, shows Taipei-based freelance journalist Clarissa Wei preparing one of the publication’s recipes for Singaporean Chicken Curry. 
People on the internet immediately criticized the curry’s appearance, which did not match the bright and thick curry promised by the recipe’s accompanying pictures. A description of the original recipe assured: “Any leftovers taste better the next day.”
Subscribe to
NextShark's Newsletter

A daily dose of Asian America's essential stories, in under 5 minutes.

Get our collection of Asian America's most essential stories to your inbox daily for free.

Unsure? Check out our Newsletter Archive.

The chicken is marinated in lime juice and then gently simmered in a spicy and earthy sauce anchored by coconut milk,” the description reads, also qualifying that there is no one recipe for curry in Singapore, since “every family in Singapore has its own spice mix depending on heritage.”
“This feels like an act of war,” wrote one person.
Some questioned why the video was still up. 
Other commentators threatened to “call Uncle Roger,” a character played by Malaysian British comedian Nigel Ng, who is famous for mocking Asian recipes gone wrong. 
A video making fun of the dish posted to TikTok by user @boblet21, who said his Indian mother would find the dish a “travesty,” has garnered over 113,000 views, as of this writing. “What did you even add to the pot to make it this mucous-y color?” he asks in the video. 
The original author of the recipe, Shila Das, who is Singaporean of Indian and Vietnamese descent, commented to Coconuts that she was “unsure” what had happened to make the result of the recipe, which was her father’s, look different than the bright orange-red dish depicted in the recipe photo printed by the New York Times.
Featured Image via @NYTCooking
MOST READ
    HAPPENING NOW
      Sarah Yukiko

      Sarah Yukiko is a contributor at NextShark

      SHARE THIS ARTICLE:

      RELATED STORIES FROM NEXTSHARK

      Support
      NextShark's
      Journalism

      Many people might not know this, but NextShark is a small media startup that runs on no outside funding or loans, and with no paywalls or subscription fees, we rely on help from our community and readers like you.

      Everything you see today is built by Asians, for Asians to help amplify our voices globally and support each other. However, we still face many difficulties in our industry because of our commitment to accessible and informational Asian news coverage.

      We hope you consider making a contribution to NextShark so we can continue to provide you quality journalism that informs, educates, and inspires the Asian community. Even a $1 contribution goes a long way. Thank you for supporting NextShark and our community.

      © 2023 NextShark, Inc. All rights reserved.