Singapore's multicultural customs are hidden behind the dining table. Spicy curry fish head, fragrant satay kebab, delicious seafood dinner, fragrant Nyonya dishes ... you can taste different ethnic customs such as Malays, Indians and Chinese. Feel the unique Singapore cuisine.
Chinese food on the other side of the ocean
In order to build Singapore, the early British colonists brought in a lot of labor from the south of China, so China people crossed the ocean to take root in this tropical jungle swaying country, and China cuisine came to Singapore. Baku-gu-cha is an authentic special meal. In this meal, pork bones are cooked with herbs such as spices and pepper, accompanied by plain rice, vegetables and greasy tea. It is said that ingredients such as peppers in soup are the key to fresh and sweet bones, which depends on the craftsmanship of each family. It is said that Hainan chicken rice was really developed in Singapore. Boil the whole chicken in water until it is soft, separate the flesh and blood, cut it into pieces and put it on the rice. Sprinkle with soy sauce, chicken juice and sesame oil, add spices such as red pepper and minced garlic, and the chicken tastes fresh and sweet. However, in Singapore, Cantonese cuisine is the protagonist of Chinese food. Lots of seafood and fresh fruits. Apart from Cantonese cuisine and snacks famous for steaming and frying, the most famous thing in Singapore is fried crabs with Chili sauce. Singapore seafood is mostly imported from Australia or Sri Lanka, and a large number of spices such as garlic juice, sugar, soy sauce and spices are used to cook with crab paste, such as red pepper crab, black pepper crab and white pepper crab, or spicy or umami, so people can choose according to their own preferences. There are many new restaurants in Singapore, focusing on layout and decoration, highlighting the combination of cement, glass, chestnut and running water, and emphasizing the artistic conception of dining. My humble abode is a typical representative.
Niangjie cuisine under romantic love.
It is said that Nyangcai witnessed the marriage and celebration of Malays and China people. The descendants of early Malays and Chinese, the man's name is Baba and the woman's name is Nonya. Nyangka cuisine naturally combines the delicious cooking of Malaysian cuisine and China cuisine. That's why there is a saying to the effect that "China's material restraint meets unrestrained Malay cuisine, which harmonizes the rare love passion in the world". Nyangra dishes use a lot of Nanyang spices and sauces, such as coconut milk, pepper, shrimp sauce, ground plant roots and leaves, sweet and sour fruits and so on. Among them, the most representative is Lesha, which embodies the romantic and rich characteristics of Nyonya cuisine. Put noodles or rice sticks into the thick curry soup mixed with coconut milk, and add fish fillets, shrimps, bean sprouts, oil tofu and other ingredients. This is a sweet, sour, salty and spicy Sarah. The most typical home-cooked dishes in Niangjia cuisine are fried peanut tofu and braised chicken with black fruit.
Malay style wrapped in banana leaves
Malays were the first people to live on the island of Singapore. During the British rule, Malays who originally lived in the estuary of Singapore were dispersed, so they gathered in the bud cages in the east and worked in the local lemongrass farm and coconut shell processing factory. Malay cuisine is deeply influenced by living habits and natural environment. Malays like to barbecue at home. Grilled fish and roast chicken are quite common. Satay is a refreshing and simple snack. Cut the salted sheep, chicken and beef into pieces, sign it, roast it until it is greasy, and then dip it in thick peanut butter, which tastes special. The dense coconut groves in the natural environment also affected the dining of Malays. Malay coconut milk rice is wrapped in banana leaves, boiled with coconut milk, served with crispy dried fish, cucumber and side dishes, and sprinkled with small red pepper. OtakOtak is the most common Malay snack. Fish, coconut milk and chili sauce with pickled spices are wrapped in banana leaves, and baked slowly with low fire, which is spicy and delicious. Rojak is a malai salad. Bean sprouts, cucumbers, pineapples, shrimp slices and vegetables are mixed with shrimp paste and sprinkled with chopped flowers. It tastes sweet and sour, and the sauce is just right with fresh fruits and vegetables.
Grab Indian food
It is said that at the end of 19, Indians came to Little India District to open brick kilns and cattle farms, and gradually formed a community with strong Indian customs. Flowers+spices, skillfully woven flower necklaces, brilliant red, bright purple, bright yellow, all kinds of colors flowing in the streets. Due to the climate, Indian cuisine is also divided into north and south. South India has a dry and hot climate, and curry is mixed with spices made from roots, leaves and seeds of plants, which tastes spicy. North Indian food is refreshing, and yogurt, whipped cream and light spices are often used in cooking, and the taste is slightly light. "Curry Fish Head" consists of fresh fish heads stewed in curry, spices, citronella, coconut milk, pepper and other soup materials, and the soup is fresh. The authentic way to eat Indian food is to grab food with your right hand (Indians think that your left hand is unclean). You can try. "La Cake" is baked with cream. It tastes good to dip in curry. If there are fillings such as meat, fruit and vegetables in the cake, it is an Indian pancake. "teh tarik" is a milk tea-like beverage, which is made of condensed milk and tea, and has a delicate taste.