Diverse Singaporean Cuisine Singapore’s multiculturalism is hidden behind the dining table.

Hot and spicy curry fish head, fragrant satay meat skewers, delicious and vigorous seafood feast, fragrant Nyonya delicacies... From the feasts with different colors and flavors, you can taste Malay, Indian,

Chinese and other ethnic groups have different customs and experience the unique Singaporean delicacies.

Chinese cuisine traveled across the ocean. In order to build Singapore, the early British colonists recruited a large number of workers from southern China. The Chinese traveled across the ocean and took root in this country with swaying tropical jungles. Chinese delicacies came to Singapore.

Bak Kut Teh is made by boiling pork bones with pepper and other spices and medicinal materials, and served with rice, vegetables and greasy tea. It is a very authentic special meal.

It is said that the pepper and other ingredients in the soup are the key to bringing out the sweetness of the bones. This depends on the skill of each cook.

It is said that Hainanese chicken rice really became popular in Singapore.

Boil the whole chicken in water until tender, separate the bones and meat, cut into pieces and place on top of rice.

Pour in soy sauce, chicken juice and sesame oil, and add seasonings such as red pepper and minced garlic in the sauce to enjoy the fresh and sweet taste of the chicken.

However, in Singapore, Cantonese food is the protagonist of Chinese food.

A large amount of seafood plus fresh fruits. In addition to the Cantonese dishes and dim sum that are famous for steaming and deep-frying, the most famous thing in Singapore is the fried crab with chili sauce.

Singaporean seafood is mostly imported from Australia or Sri Lanka. It uses a lot of garlic juice, sugar, soy sauce, spices and other spices to cook with mashed crabs, such as red pepper crab, black pepper crab, white pepper crab, etc., or it is hot, spicy or fresh.

Taste, let each one choose his own.

Nowadays, there are many new-style restaurants in Singapore, which pay attention to layout and decoration, highlighting the combination of cement, glass, maroon wooden boards and flowing water, emphasizing the artistic conception of dining.

"Humble House" is a typical representative.

Nyonya delicacies under romantic love It is said that Nyonya delicacies bear witness to the joyful marriage between Malays and Chinese.

The descendants of early intermarriage between Malays and Chinese were called Baba for men and Nonya for women.

Nyonya cuisine naturally combines the culinary delicacies of Malay and Chinese cuisine.

This is why there is such a saying, which basically means "the restraint of Chinese ingredients meets the unrestrainedness of Malay cuisine, harmonizing a passion for love that is rare in the world."

Nyonya cuisine uses a large number of Nanyang spices and sauces, such as coconut milk, chili, shrimp paste, ground plant roots and leaves, and sweet and sour fruits.

Among them, Laksa, the most representative, embodies the romantic and rich characteristics of Nyonya cuisine.

Put noodles or rice cracker strips into the rich gravy of curry soup mixed with coconut milk, and add fish fillets, shrimps, bean sprouts, fried tofu and other ingredients to create a laksa that is both sour, sweet, salty and spicy.

The most typical home-cooked dishes in Nyonya cuisine include fried peanut tofu and black fruit braised chicken.

Malay style wrapped in banana leaves. The Malays were the first residents to live on the island of Singapore.

During the British rule, the Malays who originally lived at the mouth of the Singapore River were dispersed, so they gathered in the Geylang area in the east and worked in the local lemongrass farms and coconut shell processing plants.

Malay cuisine is deeply influenced by living habits and the natural environment.

Malays like to barbecue at home. Charcoal-grilled fish and charcoal-grilled chicken are quite common. Satay is a refreshing and simple late-night snack.

Cut the marinated lamb, chicken, and beef into pieces, grill them until the fat is smooth, and then dip them in thick peanut sauce for a unique flavor.

The natural environment of dense coconut groves also affects Malay cuisine.

Malay nasi lemak is wrapped in banana leaves, rice cooked with coconut milk, served with crispy dried fish, cucumbers, side dishes, and sprinkled with small red peppers.

The most common Malay snack is Otak Otak, which is marinated fish meat, coconut milk, and chili sauce wrapped in banana leaves and roasted slowly over low heat. It tastes spicy and fragrant.

Rojak is a Malay salad. Bean sprouts, cucumbers, pineapples, shrimp crackers, and vegetables are mixed with shrimp paste, and topped with crushed peanuts. The taste is sweet and sour, and the sauce is perfectly blended with fresh fruits and vegetables.

It is said that at the end of the 19th century, Indians came to Little India to open brick kilns and cattle ranches, and gradually formed a community with a strong Indian style. Flowers + spices, skillfully hand-woven flower necklaces, bright red, bright purple,

Bright yellow, various colors flow on the street.

Due to climate reasons, Indian cuisine is also divided into north and south. The climate in South India is dry and hot, and curry is often mixed with spices ground from roots, leaves, seeds, etc. of plants, giving it a spicy taste. North Indian cuisine is relatively refreshing, and yoghurt, cheese, and other ingredients are often used in cooking.

Fresh cream and light spices, slightly mild taste.

"Curry fish head" is made of fresh fish head stewed in curry, spices, lemongrass, coconut milk, chili and other soups, and the broth is fresh.

The authentic way to eat Indian food is to eat with your right hand (Indians think the left hand is unclean), you can try it.

"Pull-pulled pancakes" are fried and baked in butter and taste delicious when dipped in curry. If the pancakes are filled with fillings such as meat, vegetables and fruits, they are Indian pancakes.

"Teh Tarik" is a milk tea-like drink that combines condensed milk and tea leaves, with a delicate taste.