Top 1 Recommended Foods in Singapore

Chili/Black Pepper Crab & Black Pepper Crab

Singapore is located in the tropics. It is said that in order to get rid of heat and poison, the local people naturally prefer spicy taste in all kinds of dishes they eat. Among all kinds of traditional spicy dishes in Singapore, Chili crabs and black pepper crabs are the most famous.

Chili crab is to cut up the whole big crab, stir-fry the meat with shell, tomato juice and pepper. Eating, the tenderness of crab meat is accompanied by the sweetness of tomato juice and the rush of pepper, which is very enjoyable and can be called a perfect match. Black pepper crab's concentrated soy sauce, Indian black pepper, Malay pepper and western-style butter are integrated into one, which creates the unique taste of this kind of "nose-washing".

It is worth mentioning that the sea crabs in Singapore are extremely big. One crab's foot is as thick as two fingers, and the crab shell is thick and brittle. When you clamp it with crab tongs, it makes a crisp cracking sound, only to see red juice splashing from the tender crab meat, which makes you eat heartily. The sea crabs here are very delicate and delicious.

2 Hainan chicken rice Hainanese Chicken Rice

Hainan chicken rice is a quasi-"national dish" in Singapore. The chicken is delicious and tender, the rice is fragrant, and it is delicious to eat with chicken soup, sliced cucumber and Chili sauce. Extremely simple, but delicious, it is a must. The production method of Hainan chicken rice is particularly exquisite. The whole chicken is boiled in water until tender and cooked, cut into pieces, put on a plate, and sprinkled with sesame oil and soy sauce; Rice is also cooked with chicken soup and chicken oil, so it is particularly smooth and delicious; Dip it in black soy sauce, minced garlic or a special hot and sour Chili sauce. It tastes great. The chicken in Hainan chicken rice must not be fully cooked. Only when the meat around the bone is slightly peach-colored and the chicken's bone marrow is still bloody can it be considered qualified.

Hainan chicken rice was brought to Singapore by Hainan immigrants in the 192s and 193s, but it was unexpectedly welcomed by local people. The original Hainan chicken rice was white rice with chicken and ginger, and after continuous evolution, there are now Cantonese chicken rice and Malay chicken rice.

The daughter of Philippine President Marcos also flew to Singapore to taste it, so don't underestimate this small bowl of rice, which is called "presidential chicken rice"! It is no wonder that so many Chinese stars have a special liking for it. It is said that Andy Lau often makes a special trip to Singapore to eat Hainan chicken rice at Mandarin Hotel.

3 Bakkutteh Bak Kut Teh

This delicious dish is cooked with herbs, garlic and spices, and pork bones. It is served with rice and Chili black soy sauce. It's breakfast and supper for the masses. To go to Singapore, if you want to eat the original Baku Ku Tea, you should go to the stall of Chinatown Chinatown Chinatown. When the tea drinkers sit down, the shopkeeper will serve a steaming big bowl of fresh soup. There are five or six ribs in the bowl, a bowl of fragrant white rice and a plate of fried dough sticks cut into inches. According to their own tastes, the tea drinkers can add spices such as pepper, vinegar and salt. After eating a big bowl of meat and bones, there is a small cup of Chaozhou Kung Fu tea. The teacup is very small, and it is made of very thick and slightly bitter Pu 'er tea, but it tastes mellow and fragrant.

There are two theories about the origin of Baku-Gucha. One is that a Guangzhou man gave this secret recipe to a friend who came to Singapore from the south, and it has evolved into today's Baku-Gucha over time. Another saying was created by the local Fujian people. At that time, Chinese workers liked this kind of affordable food very much. It was said that it was often eaten and had the effect of strengthening the body.

bak Kut teh has a far-reaching impact on Singapore's food culture, indirectly affecting the cooking of other famous dishes in Singapore. After eating "Hainan Chicken Rice", "Chaozhou Porridge", "Curry Fish Head" and "Satay" in Singapore, there is always a cup of hot Chaozhou tea. Even drinking tea before serving has become an indispensable procedure.

4 Satay Satay

In recent years, visiting Singapore to appreciate the Satay Culture in Southeast Asia has gradually become a new fashion pursued by gourmet families everywhere. Satay refers to the traditional Malay kebabs of mutton, beef and chicken, which contains the essence of food in many Southeast Asian countries.

Beef, mutton and chicken kebabs salted in advance should be barbecued with charcoal, and the heat should be controlled. Although it looks similar to China kebabs, it tastes quite different. The secret lies in the local satay sauce. Satay sauce in Southeast Asia is made of peanut butter, coconut sauce, young shrimp and other spices from foreign countries. It is extremely mellow and has a strong Nanyang wind at the entrance, which makes you nostalgic. While enjoying a string of satay, don't forget to have some traditional Malay rice, cucumbers and onions wrapped in coconut leaves or banlan leaves, so that the satay at the entrance will be more distinctive.

It's also very interesting to talk about the origin of the name Satay. At that time, early Fujian immigrants from afar saw Malays barbecuing kebabs. Because of the language barrier, they later saw that there were three pieces of meat on kebabs, so they were named after "Sankuai" (pronounced "Sar Tae" in Fujian dialect), and over time they were called Satay. There is also a saying that Satay originated from Kebab in the Middle East and was brought by Arab businessmen who came to Singapore for business in the early days.

5 flying cakes Roti Prata

Indian flying cakes, also known as Indian throwing cakes, are the favorite of many Singaporeans for breakfast and supper. One of the unique features of flying cake is its unique production technology. Chefs are like magic tricks. They knead the prepared noodles into a small elastic dough with skillful techniques, and then they are thrown in a rotating way rhythmically, which can be transformed into a thin round cake, which is heated slightly in a small flat pot. Next to the small flat pot is a simple small stove. Without the barrier of the pot, the light blue flame dances happily in the air. When the cake in Xiaoping's pot swelled a little, the chef carefully picked it up by hand and quickly threw it on a stove. When the cake was baked by fire, it seemed to be enchanted and hung over the blue flame. Soon, the chef took it out and put it on the plate. In less than three minutes, a freshly baked flying cake flew in front of the diners.

The golden-colored, slightly burnt Indian flying cake is blown and broken. It is as full as a peach in June. Just poke it gently and a hot air rushes out. The outer layer is golden and crisp, and the inner layer is soft and tender. It is wonderful to chew in your mouth. Indian flying cakes can be eaten with or without eggs, and you can choose different curries or white sugar to dip in according to your preferences. Some people simply eat with their fingers, which is really a delicious finger sucking.

Today's flying cakes also have many innovative meals. You can ask the chef to sprinkle sardines, tomatoes, even cream and even ice cream on the cakes according to your own taste. When eating flying cakes, it would be even more icing on the cake if they were accompanied by a fragrant Indian teh tarik.

6 Lesha Laksa

It is said that Nyangka cuisine witnessed the marriage and celebration between Malays and Chinese. The introversion of China's material meets the unrestrained Malay cuisine, which harmonizes the rare passion for love in the world. The descendants of Malays and Chinese in the early days were called Baba for men and Nonya for women. Nyonya cuisine naturally combines the delicious cooking of malaysian cuisine and China meals. Lesha, the most representative of Nyonya cuisine, embodies the romantic and rich characteristics of Nyonya cuisine.

The authentic Niangjialesha pays attention to the delicious taste of coconut milk, the sweetness of fresh shrimp and the spicy taste of homemade Chili oil, and its staple food must be coarse rice flour. Take a sip, and the strong fragrance and pepper-flavored hegemony invade the touch of your tongue buds like a flood. If you swallow it in your throat, you can still hear it make a "zi zi" sound; The spirit does it one brace up, and the flagging appetite suddenly gets excited. You have already sucked up the rice noodles and seasonings with the fragrance of Lasha soup, tempting you to finish it quickly. Even now, I can't take care of it. I snore and eat it completely. At this time, another pot of congou tea is really an indescribable satisfaction.

In Singapore, it is recommended that you must try the authentic Kadong Lesha with a business history of over 5 years. It is said that the Chili oil used by Kadong Lesha is still made by its founder himself.

7 Curry Fish Head Curry

Curry is an authentic Indian feature, and fish heads are the favorite of Chinese people. They can come together, which can really be regarded as an Indian delicacy created by Singapore. This dish was first created by Indians in Singapore. It was originally only for Chinese who love fish heads. Gradually, Malays and Indians began to love this dish, and after years of improvement, the reputation of curry fish head began to spread widely.

This Indian-flavored delicacy usually takes a large piece of grouper head or red snapper head as the main ingredient. First, ginger and garlic are sauté ed, and then the fish head is stewed in thick curry sauce. Fresh and tender fish head with spicy curry soup, spicy with sweet, rich flavor, spicy enough. However, although spicy, it is very smooth, and it also jumps with multiple spice flavors as bright as equatorial sunshine. The crispy scones are filled with soup and sent to your mouth, only to feel full of taste, so that your internal organs seem to wake up with the taste buds, which is both exciting and satisfying!

8 fry? @ Char Kway Teow

When it comes to snacks in Singapore, many people will think of "Fried". @ Article ". Fried? @ Tiao was originally a traditional snack in Chaozhou, and today it has become one of the representatives of Singapore cuisine. In chaozhou people, all foods made of rice flour, flour and potato flour are called "? @”。 Singapore's speculation? Is @ Tiao a wide flat fried with black sweet soy sauce, bean sprouts, fish cakes, eggs, clam meat and Chinese sausage? @ Article.

stir-fried sand tea? Article @ is to add sand tea sauce to the ingredients. It sounds simple, but it is not. Fried? Every minute must be properly mastered, especially the heat, in order to stir up a dish of delicious food. Spicy people can ask to add Chili sauce to stir fry, which is sweet and salty with a little spicy taste, which makes people addicted.

9 vegetable head? @ friedcorrotcake

vegetable head? @, commonly known as radish cake, "vegetable head" is actually the common name of radish. Vegetable head? @ turned out to be a kind of rice cake in Chaoshan area of Guangdong. At first, radish was peeled and shredded, and then steamed with ingredients such as sausage, shrimp, mushrooms and celery. It was crispy outside and tender inside, and it tasted fragrant but not sweet.

and now we have Singapore dishes? @ has been improved by fusion. It is a delicious fried radish cake, which is made of white radish with garlic and egg sauce and fried until golden brown at moderate heat. Singapore's vegetable head? @ is divided into black and white, both of which have their own flavors. The so-called "black vegetable head"? @ "is to add black sweet sauce and stir fry, salty and sweet, and melt at the entrance; If you want to taste the original flavor, then choose "cabbage head?" @ ",crispy outside and soft inside, fragrant, will also make you like it.

1 Raja Rojak

"Raja" is Malay, which means "hodgepodge". It is a very popular appetizer and side dish before meals, and it is also a healthy and nutritious snack. The materials used in Luojia include all kinds of fresh fruits and vegetables, such as pineapples, cucumbers, sweet radishes, bean sprouts, green apples and raw mangoes. Chopped materials, together with fried dried bean curd, fried dough sticks and shrimp slices, are put into a bowl, and mixed with special shrimp paste sauce, fresh pepper, lemon juice and roasted peanuts, which is a cool and refreshing special salad.

Although this dish looks ordinary, it tastes very good, which also forms a beautiful scenery of Singapore cuisine. Royale tastes sweet and sour, and the sauce is properly blended with fresh fruits and vegetables. Despite its unattractive appearance, the black shrimp paste is delicious and irresistible.