This creative specialty is Singapore's "national dish". The bright red sauce made of chili powder, ketchup and egg mixed together brings a special sweet and spicy flavor. This sauce is also a great addition to some steamed buns and is sure to be a crowd pleaser.

Preparation time: 25 minutes Cooking time: 15-18 minutes Serving size: 2

Preparation: 2 tablespoons of vegetable oil, 1 packet of Chili Crab Sauce Packet, 1 whole crab to spare, or use crab legs,

300 ml of water, 1 beaten egg, 2 small green onions (30 grams) cut into finger-length segments (optional)

Preparation method: Heat the oil in a wok, add the chili crab sauce packet, stir-fry until the aroma comes out, then pour in the crab, stir-fry until the crab turns red, add 300 ml of water and cover the wok with a lid. Simmer over medium heat for 15 minutes, stirring in the beaten egg and spring onions.

This dish can be served with baguette and a salad. If the crab claws aren't crushed, you'll need a nutcracker at each table.

2. Singapore Specialties - Singapore Hainanese Chicken Rice

Preparation time: 15 minutes Cooking time: 1 hour (including steaming time)

Serves 6-8 people

Ingredients: 4 cups of long-grain rice (600 grams), 750 ml of water, half a bottle of Hainanese chicken sauce, 1.5 cups of rice, 1.5 cups of water, 1.5 cups of rice, 1.5 cups of water, 1.5 cups of water, 1.5 cups of water, 1.5 cups of water. ml, half bottle of Hainan Chicken Sauce

2 whole chickens (1.2 kg) or chicken breasts, 4 tablespoons of garlic-ginger-chili sauce,

freshly ground ginger mixed with 1 tablespoon of minced onion, 4 tablespoons of dark soy sauce, half a cucumber, 2 saints' fruits

Method of Preparation: Put the rice and water into a rice cooker, and add the Hainan Chicken Rice Seasoning. When the rice is cooked, mix well with a fork, cover the pan and simmer for 10 minutes. Meanwhile, bring a large pot of water to the boil, add the chicken and simmer over moderate heat for 30 minutes. Do not allow the soup to boil too much during this process. Remove the chicken when it becomes a little tougher and submerge it in cold water. When the chicken is cold remove it from the water, dry it to remove the bones and cut it into thin slices. Rice can be served in a bowl or on a banana leaf, with some of each of the three seasonings (and chili peppers), and garnished with cucumber and sage.

3. Singapore Specialties - Laksa

Preparation time: 25 minutes Cooking time: 15 minutes Serving size: 2-3

Preparation: 1 box of laksa sauce, 600 ml of water, 300 grams of fresh rice vermicelli or rice noodles

Fresh bean sprouts (remove roots, rinse, and add to the mixture). 1 handful of fresh bean sprouts (remove roots, wash and dry), 150g of shrimp (steamed and peeled)

80g of cucumber (julienned or thinly sliced)

6 hard-boiled quail eggs (or 1 hard-boiled egg), 1 bean curd (optional)

200g of fresh clams (optional), 2 laksa leaves

Preparation:

Place the laksa sauce in a small saucepan with 600ml of water, add 600ml of fresh rice noodles or rice vermicelli. small saucepan, add 600ml of water and laksa paste. Stir well so that the ingredients sweat to mix well and bring to the boil over high heat. Continue stirring and add the laksa leaves, then simmer for 2 to 3 minutes. This will give you 3 ? cups of laksa soup mix. Turn off the heat. Keep the lid on the crockpot on. Bring a large pot of water to a boil, then add the rice vermicelli noodles or rice vermicelli and continue to cook for 2 to 3 minutes, until the rice vermicelli is tender. Strain the rice vermicelli and let them cool in cold water. If you are using fresh rice vermicelli, then please just soak the rice vermicelli in boiling water and let it cool. Divide the rice vermicelli into 2 or 3 bowls, mix in the bean sprouts, and then add the laksa soup mix made earlier. Top with shrimp, cucumber, egg, dried bean cake, and boiled sea shells (just cook them for a while). Finally, decorate with some laksa leaves. You can also use a shallow dish with some red chili as a condiment.

4. Singapore Specialties - Satay Skewers

Preparation time: 30 minutes Marinating time: 6 hours Cooking time: 10 minutes

Serving size: 4 people

Preparation: 350g satay chicken skewers (makes 16 satay skewers), 1 box of ready to cook Singapore Satay Set

4 tablespoons of vegetable oil, 16 satay sticks or bamboo skewers

150 to 200 ml of water, 1 cucumber,

1 carrot, 1 onion (optional)

Method of Preparation:

Chop the chicken into bite-sized pieces, mix with the satay sauce packet in the Ready-to-Cook Singapore Satay Skewers Set, and marinade . Store in the refrigerator for 6 hours. Skewer 3 pieces of chicken on each skewer. Meanwhile, prepare the satay sauce. Pour the satay sauce packet into a small saucepan with 150 ml water, heat to almost boiling, add 2 tablespoons vegetable oil and mix well. Stir well with the Singapore Satay Peanut Sauce in the packet and bring to the boil over medium heat. When an oily film forms on top of the sauce, remove from the pan. If the sauce is thick, add some water, mix well and bring to a boil. Set aside the prepared sauce. Brush the chicken satay skewers with the remaining vegetable oil and grill over the charcoal or in a pan on both sides for 2-3 minutes, until cooked through. Serve the chicken satay skewers with the sauce, cucumber and carrot sticks, and diced onion.