Authentic Hainanese Curry Rice (Scissor Cut)

Ingredients

• 300 g jasmine rice (uncooked) or 2 cups, cooked in rice cooker
• 2 tbsp vegetable oil (for curry base)
• 1 large onion, finely chopped (about 150 g)
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2–3 tbsp Hainanese or Madras curry powder (adjust to taste)
• 1 tbsp plain flour (for light roux)
• 2 tbsp tomato paste
• 500 ml chicken stock (use stock cube dissolved in water if needed)
• 100 ml evaporated milk or 100 ml coconut milk (optional for creaminess)
• 1 medium potato, peeled and 1.5 cm diced (about 200 g)
• 200 g cabbage, shredded (or Chinese cabbage)
• 2 pork loin chops (about 250–300 g total) or 2 chicken thighs for chicken chop
• 1 egg, fried sunny-side up (per 2 servings)
• 1 tbsp light soy sauce
• 1 tsp sugar
• Salt and white/black pepper to taste
• Pickled achar (store-bought or homemade), to serve (about 80–100 g)
• Sambal belacan or sliced bird’s eye chilli for heat, to serve (optional)
• Spring onions or coriander, chopped, for garnish
• 1 tbsp cornflour mixed with 2 tbsp water (slurry to thicken if needed)
• Cooking oil for frying (about 200 ml for shallow fry if frying chops)

Step-by-Step Method

1. Cook the rice: rinse 300 g jasmine rice until water runs clear, then cook in a rice cooker with the appropriate water ratio. Keep warm until serving.
2. Prep proteins and veg: season pork chops with 1 tsp light soy sauce, a pinch of pepper and a little salt; lightly dust with flour or breadcrumbs if you prefer a crisper chop. Cut potato into 1.5 cm cubes and shred the cabbage.
3. Make a light roux: heat 2 tbsp vegetable oil in a wok over medium heat. Add 1 tbsp plain flour and stir continuously for 1–2 minutes until it smells slightly nutty and turns a pale golden — this builds the curry’s body.
4. Build the curry base: add chopped onion, minced garlic and grated ginger to the wok, raise heat to medium-high and stir until onion softens and becomes translucent (about 4–5 minutes). Add 2–3 tbsp curry powder and 2 tbsp tomato paste, stir for 1 minute to bloom the spices.
5. Simmer the sauce: pour in 500 ml chicken stock, bring to a boil then reduce to a gentle simmer. Add diced potato and simmer for 10–12 minutes until potato is tender. Stir occasionally and skim any foam. Season with 1 tsp sugar and salt to taste.
6. Finish the curry: stir in 100 ml evaporated milk or coconut milk for a silky finish if using. If the curry is too thin, make a cornflour slurry (1 tbsp cornflour + 2 tbsp water) and stir in little by little until sauce coats the back of a spoon. Keep on very low heat while you cook the chops.
7. Fry the chops: heat oil in a frying pan or shallow skillet over medium-high heat. Shallow-fry pork or chicken chops until golden brown and cooked through (about 3–4 minutes per side depending on thickness). Drain on paper towels.
8. Fry the egg and quick-sauté cabbage: in the same pan, lightly sauté shredded cabbage with a little oil and salt just until wilted (1–2 minutes) to keep bite. Fry eggs sunny-side up to serve with each plate.
9. Plating the hawker way: mound steamed rice on plates. Use kitchen shears to scissor-cut the fried chop into bite-sized pieces straight onto the rice — this gives the authentic hawker presentation and makes sharing easy.
10. Assemble and serve: ladle generous amounts of curry sauce over rice and meat, add a portion of braised cabbage and potato, spoon achar on the side and top with a fried egg. Garnish with chopped spring onions or coriander and offer sambal belacan or sliced chilli for heat.
11. Taste and adjust: like a zi char stall, taste the curry and adjust seasoning — add more soy for umami, a pinch of sugar to balance acidity, or extra curry powder for warmth.
12. Leftovers & reheat tip: store curry sauce separately in the fridge for up to 3 days; reheat gently on low so milk doesn't split. The sauce freezes well for up to 1 month.