Chili crab and black pepper crab (Chili crab &; Blac
K Chili crab)
Pepper crab is a fresh crab drenched with spicy tomato pepper juice, which tastes rich and sweet, leaving fresh and sweet spicy energy on the taste buds; Black pepper crab is usually served with traditional bread or Chinese fried steamed bread, dipped in sauce, which can not only eat skillfully, but also be full. Black pepper crab concentrates soy sauce, black pepper, pepper and butter, creating an alternative "nose-flushing" spicy fragrance. The black pepper spice permeates into the meat, which not only makes the crab meat thick and pure, but also smokes a pungent smell of black pepper with a slightly burnt taste outside the shell. Baku-Gucha (Baku-Gucha)
Baku-bone tea is a famous medicinal soup for ribs in Nanyang. There are three theories about its origin, which are roughly related to the early Chinese coming to Nanyang to start businesses. Regardless of the origin of the name, today's Baku ku tea has developed into a famous Singaporean cuisine, which is the most distinctive breakfast for local Chinese. In addition to cooking soup with fresh ribs, there are also excellent medicinal materials such as angelica, codonopsis pilosula, hay, medlar and white pepper. After a long period of stewing, the fragrance of medicinal materials can penetrate into the ribs. Baku bone tea set has the functions of generating blood, enriching blood and invigorating qi, which can be described as a tonic suitable for both men and women. When eating, add a little sweet soy sauce and pepper, sip it slowly, and add a bowl of white rice, which can better set off the rich taste of bak Kut teh. Make another pot of good tea, even in hot summer, you are still addicted to eating and sweating! satay
Some people say that if you haven't eaten Satay, you have never been to Southeast Asia. It is also said that in Singapore, I didn't eat Satay, so I went for nothing. Satay is a kebab with Nanyang flavor. Although it looks similar to the kebabs in China, it tastes quite different. Satay is a traditional Malay cuisine-the most important thing is to dip salted beef, mutton and chicken skewers in a thick layer of satay sauce after roasting in medium heat! Satay sauce is made of peanut butter, coconut juice and young shrimp. Extremely mellow, it will definitely make people feel nostalgic after eating. Enjoy a bunch of satay, with traditional Malay rice, cucumber and onion wrapped in coconut leaves or banlan leaves, and the taste of satay is more distinct. Chicken Rice, Hainan Style
With the vigorous promotion of many artists from Hong Kong and Taiwan, Hainan chicken rice in Singapore has already become a representative of national cuisine in the past ten years, and some people even call it the "national quintessence" of Singapore. The famous Hainan chicken rice looks just like an ordinary boiled chicken rice. Only when you taste it yourself can you appreciate its excellent taste. Exquisite Hainan chicken rice, the whole chicken is cooked until tender, and the cooked chicken is cut into pieces and placed on the rice, sprinkled with a lot of sesame oil and soy sauce; Rice is also cooked with chicken soup and chicken oil, so it is especially smooth and delicious; Dip in black soy sauce, minced garlic or special hot and sour Chili sauce. It tastes great! Indian pie
Singapore's famous Indian bread (called "flying cake" in Shanghai) is not only the first choice for Indian breakfast in Singapore, but also the favorite of many Singaporean Chinese for breakfast and supper. Indian pastry chefs first knead the dough with simple and skillful gestures, then fry it with cream or oil in a pot, and at the same time, they spin it rhythmically, which is full of movement and is definitely a visual enjoyment. Light and crisp Indian bread can be eaten with or without eggs, and can also be dipped in different curries (or white sugar) according to preferences, which makes people fondle it. Some people simply use the most traditional way of eating-grasping with their hands, which is really delicious to suck their fingers and feel the fun of rural customs. India teh tarik
Eating Indian bread with Indian teh tarik tastes more fragrant and delicious than foamed milk tea.
Indian teh tarik is both an art and a science. Use two cups to "pull" tea, and raise it to produce foam. The reason why they want to "pull" tea is because they think it will help condensed milk to be perfectly mixed in tea, thus setting off the rich tea fragrance and light tea taste of milk tea. Indian teh tarik has a unique rich fragrance, which is indescribable-delicious! Lakasha
Nyonya's food culture inherits the tradition of Chinese food, with Malay flavor and good appearance and taste. Leshak is the most representative Nyonya cuisine and one of the must-try snacks in Singapore. Authentic Niangjialesha pays attention to the delicious coconut milk, the sweetness of fresh shrimp and the spicy of homemade Chili oil. The soup head is curry soup mixed with coconut milk, which is sweet, salty and spicy, which is the biggest feature; The ingredients are fresh clams, fried tofu, fish cakes, shrimps and bean sprouts. , plus white coarse rice flour, is a bowl of delicious lesha. The strong and spicy taste is very challenging. If you take a sip, it seems that your ears are full of fire, and your tongue buds are completely occupied by rich and tangled umami, spicy and curry flavors. Take the second bite, and it tastes slightly different from the last bite? Eating the third and fourth bites ... seems to have a kind of magic, which makes people forget the spicy taste and just want to finish the whole bowl of Lesha in one breath. Fried kway teow
When it comes to "Singapore food", many people think of "fried kway teow". Fried kway teow is a wide and flat kway teow, which is fried with black sweet soy sauce, bean sprouts, fish cakes, eggs, clam meat and China sausage. It sounds simple, but it is not. When you fry the kway teow, you must master it properly every minute, especially the heat, in order to fry a dish of delicious food with good color and flavor. People who love spicy food can ask for Chili sauce to stir fry. The sweetness and salty taste are a little spicy and addictive. Niangjie cake
Nyonya cake is a representative of Nyonya candy, and it is also a typical cultural crystallization of Chinese and Malays. The bride's family cake is generally made of coconut milk, isatis leaf, glutinous rice, sugar and so on. It is characterized by rich fragrance, smooth texture and instant melting in the mouth. Coconut, durian, banana, mango and other common tropical fruits in Southeast Asia are all commonly used materials in Nyonya cake, especially sweet coconut.
Whether it is red turtle shell brewed peanut mung bean or shredded coconut, blue glutinous rice cake, mung bean cake, cassava cake, thousand-layer cake and so on. , or by Chinese mainland, Hongkong, Taiwan Province artists love vanilla cake, small and exquisite, colorful Nyonya cake is famous for its delicious taste, making people's index fingers move! Curry fish head curry fish head is one of the most representative foods with Singapore flavor and another local delicacy. It was first created by local Indians and cooked for China people who love to eat fish heads. Gradually, Malays and Indians began to love this dish and create different styles, and the reputation of curry fish head began to spread widely. This Indian-style dish usually consists of a large piece of grouper head or red snapper head, and the fish head is stewed with thick curry sauce. Usually use white rice. Fresh fish head with spicy curry soup, rich in flavor and spicy enough. Matters needing attention in Xinmatai tourism:
Visitors to Malaysia must pay attention to some social etiquette and customs, for example, they must take off their shoes when they go back to church to pray, and some female tourists who go back to church have to wear headscarves. Visitors are generally allowed to take pictures in churches, but they should ask in advance. Remember to use your right hand when eating or accepting and giving anything. You can't point to places, people or things with your right index finger. On the contrary, it is more appropriate to use your right thumb.