Curry Fishhead Curry Fishhead Curry fish head is one of the most representative delicacies in Singapore and is another local homemade delicacy.

It was first created by local Indians and cooked for Chinese people who love to eat fish heads. Gradually, Malays and Indians also began to fall in love with this dish and created different styles of their own. The reputation of curry fish head began to spread.

for dissemination.

This Indian-flavored dish usually features a large piece of grouper head or red eagle fish head, which is simmered in a thick curry sauce and is usually eaten with white rice.

The tender fish head and the spicy curry soup are rich and spicy!

Fried Carrot Cake "Fried Carrot Cake" as it is commonly known locally is actually fried carrot cake.

Cai Tou Cake is made by adding garlic and egg sauce to the processed white radish and frying it over a moderate heat until golden brown. It is a delicious fried radish cake that contains radishine and is very nutritious.

There are two types of cabbage cakes: black and white. Both have their own deliciousness and flavor, making it difficult to choose.

The so-called "black cabbage cake" is stir-fried with dark sweet sauce. It is salty and sweet and melts in your mouth. If you want to taste the original taste, then choose the "cabbage cake", which is crispy on the outside and soft on the inside, with a tangy aroma.

It’s so addictive!

Rojak "Rojak" in Malay means hodgepodge.

A variety of roe can be found all over Southeast Asia with different flavors depending on the ingredients.

The main ingredients of the "Singapore version" of Rojak include grapes, cucumbers, bean sprouts, fried dough sticks, peanuts, pineapples and other rich ingredients, mixed with unique shrimp paste and crushed peanuts, which is very refreshing and delicious.

Bak Kut Teh "Bak Kut Teh" may be mistaken by many people as the name of a tea. In fact, this "tea" is not that "tea".

It is a famous pork ribs herbal soup in Southeast Asia.

So why is this soup called "tea"?

There are several theories about the origin of its name: First, it is said that when the Chinese first came to Nanyang to start their own businesses, their living conditions were very poor. Because they were not adaptable to the hot and humid climate, many people suffered from rheumatism.

People cook medicine every day, but they call the medicine "tea" because of taboos.

Once, a Chinese worker accidentally dropped the pork bones into the "tea can". Unexpectedly, the "tea soup" tasted very fragrant and unique.

Later, people specially adjusted the ingredients for making tea, and after continuous evolution, it became one of the famous local delicacies.

Secondly, in the early days, most of the Chinese who came to Nanyang were tricycle drivers or worked as coolies in the dock area.

At that time, Chinese medicine practitioners improved the tea drinking in southern Fujian and Chaoshan areas. They used locally produced pepper, angelica, chuanxiong, cinnamon, licorice, etc. to make bak kut teh bags, and asked them to stew the ribs for breakfast to increase their physical strength.

Later, because this soup was so delicious, it became popular and spread.

Thirdly, local people like to drink a cup of kung fu tea to remove greasiness when tasting this soup, so the soup is called "Bak Kut Teh".

Regardless of the origin of the name, today, Bak Kut Teh has developed into a famous Singaporean delicacy and is the most distinctive breakfast for local Chinese.

In addition to using fresh pork ribs to make soup, of course, high-quality medicinal materials are also indispensable, such as angelica root, dangshen, licorice, wolfberry, white pepper, etc. After a long period of stewing, the flavor of the medicinal materials can penetrate into the pork ribs.

Bak Kut Teh has the effects of promoting blood circulation, promoting blood circulation and replenishing qi. It can be said to be a tonic suitable for both men and women.

Bak Kut Teh - full of flavor from spices and Chinese medicinal materials, tender meat; when eating, add a little sweet soy sauce and chili, chew slowly, and add a bowl of white rice to complement the rich taste of Bak Kut Teh.