Chilli / Black Pepper Crab Chilli Crab & Black Pepper Crab
Singapore is located in the tropics, it is said that the local people in order to remove the summer heat toxins, eat a variety of food flavors naturally favor spicy taste. Among all the traditional spicy dishes in Singapore, chili crab and black pepper crab are the most famous.
The chili crab is a large crab that is cut open and stir-fried with its meat and shell, plus eggplant juice and chili. The tenderness of the crab meat is accompanied by the sweetness of the eggplant sauce and the punch of the chili peppers, making it a perfect match. Black pepper crab centralized soy sauce, Indian black pepper, Malay chili and Western-style butter in one, to create this alternative "nose" unique flavor.
It is worth mentioning that the sea crabs in Singapore are particularly large, a crab leg is as thick as two fingers, the crab shell is thick and brittle, with the crab pincers a clip, issued a crisp cracking sound, only to see the red juice from the tender white crab meat spattered out, attracting you to eat with open arms. The meat of sea crabs here is very delicate and delicious.
2 Hainanese Chicken Rice Hainanese Chicken Rice
Hainanese Chicken Rice is a quasi "national dish" of Singapore. The chicken is tender, the rice is aromatic, and it is served with chicken broth, sliced cucumber, and chili sauce. It is extremely simple, yet incredibly tasty, and is one of the best in the world. Hainanese Chicken Rice is prepared in a very particular way: the chicken is boiled in water until tender, cut into pieces, served on a plate, sprinkled with sesame oil and soy sauce; the rice is also steamed with chicken broth and chicken oil, making it especially smooth and flavorful; and dipped in dark soy sauce, minced garlic, or a special hot-and-sour chili sauce for a great taste. The chicken in Hainanese chicken rice should never be fully cooked. The meat around the bones has to be slightly peach-colored, and the chicken's marrow still has blood in it to qualify.
Hainanese chicken rice was brought to Singapore by Hainanese immigrants in the 1920s and 1930s, but it was an unexpected hit with the locals. The original Hainanese chicken rice was white rice with chicken and grated ginger, which has since evolved and is now available in flavors such as Cantonese chicken rice and Malay chicken rice.
Philippine President Ferdinand Marcos's daughter also took a plane to Singapore to taste, so don't underestimate this small bowl of rice, it can be "presidential chicken rice" called it! More no wonder there will be so many Chinese stars to it, it is said that Andy Lau also often special trip to Singapore, to the Mandarin Hotel to eat Hainan chicken rice.
3 Meat Bone Tea Bak Kut Teh
This delicacy is made with herbs, garlic and spices, plus pork bones cooked and served with rice and chili black soy sauce. It is a popular breakfast and evening snack. When you go to Singapore, you should go to the big stalls in Chinatown's Chinatown Chinatown to get the original pork bone tea. Tea guests seated, the shopkeeper will serve a steaming bowl of fresh soup, the bowl has five or six pieces of pork ribs, plus a bowl of fragrant white rice, there is a plate cut into inches long fritters, tea guests according to their own tastes, you can add pepper, vinegar, salt and other condiments. After eating a big bowl of meat and bones, followed by a small cup of Teochew kung fu tea, tea cups are very small, the bubble is very thick and slightly bitter Pu-erh tea, while drinking is the taste of mellow, fragrant into the lungs.
There are two ways to describe the origin of meat and bone tea, one is that a Guangzhou man gave the recipe to a friend who came south to Singapore, and it evolved over time to become the meat and bone tea it is today. Another theory is that it was created by local Hokkien people. Chinese laborers, back in the day, were very fond of this affordable delicacy, which was said to have the effect of strengthening the body when consumed on a regular basis.
The impact of meat bone tea on Singapore's food culture is far-reaching, and indirectly affects the cooking of other signature dishes in Singapore. In Singapore after eating "Hainan chicken rice", "Teochew porridge", "curry fish head", "satay", there will always be After the "Hainan chicken rice", "Chiu Chow congee", "curry fish head", "satay", there is always a cup of hot Chiu Chow tea. Even drinking tea before serving dishes has become an essential program.
4 Satay Satay
In recent years, to Singapore to enjoy the Southeast Asian "satay culture", is gradually becoming the pursuit of a new fashion around the food family. Satay refers to the traditional Malay skewers of lamb, beef and chicken, incorporating the best of many Southeast Asian cuisines.
The pre-marinated beef, lamb and chicken skewers are grilled over charcoal over a controlled fire. It looks similar to Chinese kebabs, but the flavor is quite different. The secret is in the local satay sauce. Southeast Asian satay sauce is made from peanut butter, coconut sauce, young shrimp and other exotic spices, the flavor is incredibly mellow, and when you enter the mouth of the strong South Seas wind, you will be fond of it. While enjoying the skewers of satay, don't forget to have some traditional Malay rice, cucumber and onion wrapped in coconut or banh mi leaves for a more flavorful satay in your mouth.
The origin of the name satay is also very interesting. The early Hokkien immigrants, who came from a faraway land, saw Malaysians grilling meat skewers, and due to the language barrier, saw three pieces of meat on the skewers and named them "Sar Tae", which means "three pieces of meat" in Hokkien. The name "Sar Tae" (pronounced as "three pieces" in Hokkien) came to be known as "Satay" over time. There is also a theory that satay originated from Kebab in the Middle East and was brought by the Arab traders who came to Singapore for business in the early days.
5 Roti Prata
Roti Prata, also known as Indian pancakes, is a favorite breakfast and late-night snack for many Singaporeans. One of the most unique features of roti is its one-of-a-kind production process. The cooks are like jugglers, they skillfully knead the prepared dough into a small elastic dough, and then rhythmically perform a rotating toss, which transforms it into a thin round pancake, which is slightly heated in a small pan, which is next to a simple stove, and without the barrier of the pan, the light blue flame dances happily in the air. When the cake in the pan swells up a bit, the chef carefully picks it up by hand and quickly throws it onto the stove, the cake is roasted by the fire, as if by magic, suspended above the blue flames, very quickly, the chef removes it and puts it on a plate, in less than three minutes a freshly baked pancake flies in front of the diners.
The golden-colored, slightly charred Indian pancake is as full as a peach in June, and a gentle poke sends a rush of hot air out. The outer layer is golden and crispy, the inner layer is soft and tender, chewing in the mouth, wonderful. Flying Indian cakes can be eaten with or without eggs, and can be dipped in different curries or sugar according to your preference. Some people simply eat it by grabbing it, which is indeed a finger-licking delicacy.
Today, there are many innovative ways to eat the pancakes. You can have the chef spread sardines, tomatoes, or even cream or even ice cream on the pancakes, depending on your taste. The icing on the cake is the strong Indian tea that accompanies it.
6 Laksa Laksa
It is said that Nyonya cuisine is a testament to the joyous marriage between the Malays and the Chinese. The introversion of Chinese material meets the exuberance of Malay cuisine, harmonizing the rare passion of love on earth. In the early days, the descendants of intermarriages between Malays and Chinese were called Baba for males and Nonya for females. Nyonya cuisine is a fusion of Malay and Chinese flavors. Laksa, the most representative of Nyonya cuisine, embodies the romantic and rich characteristics of Nyonya cuisine.
The authentic Nyonya Laksa is characterized by the freshness of coconut milk, the sweetness of fresh prawns and the spiciness of homemade chili oil, while the staple food in it must be made of coarse rice flour. Taste a mouthful, the strong flavor and the dominance of the chili flavor like a flood of invasion of the touch of your tongue, swallowed into the throat as if you can still hear the sound it makes "ZiZi"; the spirit of the spirit of a revitalized, depressed appetite suddenly excited, has been full of laksa soup flavor of the rice noodles and condiments, tempting you to quickly eat it all up. At that moment, do not care about the hot, sob, sob, sob, sob, sob, sob, sob, sob, sob, sob, sob, sob, sob. And then a pot of Kung Fu tea, there is really an indescribable sense of satisfaction.
In Singapore, it is recommended that you try the authentic Katong Laksa, which has been in business for more than 50 years. It is said that the chili oil used in Katong Laksa is still made by its founder.
7 Fish Head Curry
Curry is an authentic Indian specialty, and fish head is a Chinese favorite, so the two can come together to create a Singaporean Indian dish. This dish was first created by the Indians in Singapore, and was originally made only for the Chinese who love to eat fish head; gradually, the Malays and Indians also began to fall in love with this dish, and after many years of improvement, the reputation of fish head curry began to spread widely.
This Indian-inspired dish is usually made with a large piece of grouper head or red snapper head, which is first sautéed with ginger, onion and garlic, and then simmered in a thick curry sauce. The tender fish head and the spicy curry broth are spicy, sweet, flavorful, and pungent. However, the spiciness, although spicy, is very smooth, with a multi-spice flavor that shines like the equatorial sun. With a crispy baked cake full of soup dipped into the mouth, only to feel the full texture, so that your organs seem to follow the taste buds together with the shock of awakening, really both exciting and satisfying!
8 Fried? Char Kway Teow
When it comes to Singaporean snacks, many people immediately think of "Char Kway Teow". Char Kway Teow is originally a traditional Teochew snack. Originally a traditional Teochew snack, it has become one of the icons of Singaporean cuisine. The Teochew people call any food made from processed rice flour, flour, potato flour, etc. as "?@"。 @". Singapore's fried ? @ strips are wide, flat noodles stir-fried with dark sweet soy sauce, bean sprouts, fish cake, egg, clam meat and Chinese sausage. @strips.
Sacha stir-fry? @strips, on the other hand, are topped with sacha sauce on top of the toppings. It sounds simple, but it's not. It's not. When you stir-fry the sriracha, you have to get it right every second, and you have to get it right when you're on fire, in order to stir-fry a plate of food that is full of color and flavor. Spicy people can ask to add chili sauce stir fry, sweet and salty with a little bit of spiciness, addictive.
9 Vegetable Head? @ Fried Carrot Cake
Cai Tou? @ Fried Carrot Cake is the common name for radish. Caotou? is originally a kind of rice cake from the Chaoshan region of Guangdong. It was first made by peeling and shredding radish, then adding diced sausage, shrimp, mushrooms, celery and other ingredients and steaming it, which is crispy on the outside and tender on the inside, and tastes fresh and fragrant without being sweet and greasy.
And now we eat Singaporean beetroot? @ has long been improved by the fusion, is from the white radish with garlic and egg sauce, with moderate heat fried until golden brown, that is, delicious fried radish cake. Singapore's choi tau@ is also available in black and white. There are two different types of vegetables in Singapore, black and white, each with its own distinctive flavor. The so-called "Black Vegetable Head? is stir-fried with dark sweet sauce, which is salty and sweet, melting in your mouth; if you want to taste the original flavor, then choose the "Pak Choi Tau @", which is crunchy on the outside and crispy on the inside. @", crispy on the outside and soft on the inside, with a great flavor, will also make you like it.
10 Rojak Rojak
Rojak is a Malay word meaning "smorgasbord" and is a very popular appetizer and side dish, as well as a healthy and nutritious snack. The ingredients of Rojak include a variety of fresh fruits and vegetables such as pineapple, cucumber, sweet radish, bean sprouts, green apple and raw mango. The finely chopped ingredients are put into a bowl along with fried dried tofu, fritters and shrimp slices, and then tossed together with a special shrimp paste sauce, fresh chili peppers, lemon juice and crushed roasted peanuts for a cool and refreshing specialty salad.
This dish may look ordinary, but it tastes great, and it makes for a great addition to Singaporean cuisine. Rojak is sweet and sour in flavor, with just the right blend of sauce and fresh fruits and vegetables. The dark-colored shrimp paste sauce is irresistibly tasty despite its appearance.