Don Signature Crab - Singapore Food Guide

Garlic Bread (Homemade)

Singapore-style homemade garlic bread — crusty baguette slathered with garlicky butter and baked until golden, a perfect side for family meals or potluck makan.

Garlic Bread (Homemade)

About this dish

This homemade garlic bread is the kind of comforting carb that fits right into Singapore home dinners, weekend potlucks, and late-night supper runs after a session at the kopitiam. Crisp on the outside, soft and buttery inside, it’s versatile: serve it with pasta, tomato soup, or alongside a chilli crab feast for a cheeky fusion touch. Busy parents and kopi-break crowds alike will appreciate how quickly it comes together with pantry staples from NTUC FairPrice or Cold Storage.

The flavour is simple and bold — lots of garlic, softened butter, and fresh parsley for brightness, with an optional sprinkle of Parmesan or cheddar for a melty finish. For a local twist, mix in a spoonful of sambal or finely chopped bird’s eye chilli for heat that sings like a zi char stall sambal. Think East Coast picnic vibes or a cosy Tiong Bahru flat where the smell of toasted garlic draws neighbours in for a shared meal.

Texturally it’s about contrast: golden, blistered edges and a soft, buttery crumb. You can make it in a conventional oven, a toaster oven for small batches, or a hot skillet if you don’t want to heat the whole kitchen. Leftovers reheat beautifully — pop them back into a hot oven or skillet to revive that crackly crust before packing into a lunchbox for work in the CBD or a casual family-style makan at home.

Ingredients

  • 1 medium baguette or French loaf (about 300–350 g)
  • 100 g unsalted butter, softened to room temperature
  • 4–6 garlic cloves, finely minced (about 2–3 tbsp)
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 50–80 g grated Parmesan or cheddar (optional for cheesy garlic bread)
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp lemon zest (optional, for brightness)
  • 1–2 bird's eye chillies, finely chopped (optional local chilli kick)
  • 1 tbsp sambal oelek or sambal belacan (optional Singapore-style sambal butter)
  • 1 tbsp chopped spring onion or chives for garnish
  • Lemon wedges to serve (optional)

Step-by-Step Method

  1. Preheat the oven to 200°C (fan 190°C). If using a grill/broiler, set to medium-high for the final browning step.
  2. Slice the baguette in half lengthwise or into 2–3 cm thick diagonal slices, depending on how you like to serve it; keep the slices connected if you prefer pull-apart style.
  3. In a bowl, combine the softened butter, minced garlic, chopped parsley, olive oil, salt, pepper and lemon zest (if using). Mix until smooth. Taste and adjust salt or lemon for brightness — the garlic should sing but not overpower.
  4. For a Singapore twist, stir in chopped bird's eye chilli or 1 tbsp sambal to part of the butter if you want a spicier batch for guests who like heat.
  5. Spread the garlic butter generously over each cut surface of the bread. If using cheese, sprinkle grated Parmesan or cheddar evenly on top.
  6. Place the bread on a baking tray lined with foil or parchment. Bake in the preheated oven for 8–12 minutes until the butter has melted and the edges are golden.
  7. If you like a charred finish, switch to grill/broil for 1–2 minutes — watch closely so it doesn't burn. For a softer top, skip the broil.
  8. Remove from the oven and let rest for 1–2 minutes. Garnish with chopped spring onion or extra parsley and squeeze a little lemon if desired.
  9. Serve hot as a side with pasta, tomato soup, or as part of a casual zi char-style spread at home. Leftovers can be reheated in a hot oven or dry skillet to restore crispness.

Tips & Serving Ideas

  • Buy a day-old baguette from your neighbourhood bakery or NTUC for better crunch and flavour — slightly stale bread soaks up garlic butter without going soggy.
  • If you don’t have an oven, heat slices in a hot skillet capped with a lid for 2–3 minutes until the butter melts and the base is crisp.
  • For an authentic local kick, mix a spoonful of sambal into half the garlic butter so you can offer both a classic and a spicy version for guests.
  • Use freshly minced garlic for the best aroma; if using garlic paste, reduce the amount slightly as it’s more concentrated.
  • To reheat leftovers, warm in a 180°C oven for 5–7 minutes or toast in a skillet — this brings back the crust better than a microwave.
  • Find grated cheeses and good-quality butter at Cold Storage, Sheng Siong or online grocers; ready-made garlic butter from the deli is a time-saver if you’re short on time.
  • If serving to kids or those sensitive to heat, leave chilli or sambal on the side and garnish cooked slices individually.

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