Dried meat (Bakwa)

BakK wa means dried meat in Minnan dialect, generally referring to smoked dried pork. Bakkwa is one of the favorite snacks for many Singaporeans when they were young, and it is also a must for Chinese Singaporeans to visit relatives and friends.

Dried meat in Singapore is unique, and almost every shop is made of artificial charcoal. Watching a large piece of red dried meat spread on the barbed wire, grilled by charcoal, risking oil and gas. When the appearance of the dried meat gradually becomes brittle, it means that the dried meat has been roasted.

Tear off a small piece and taste it carefully, and the thick meat fragrance will come to my face. It's crispy on the outside and chewy on the inside. The faint smoky smell makes it sweet but not greasy, and it can't stop eating!

Rojek

Rojak is a common fruit salad in Indonesia, Malaysia and Singapore. Different from the sweet fruit salad in the west, this snack is full of strong Southeast Asian flavor.

The main raw materials are fresh fruits and vegetables. Generally speaking, the occurrence rate of ingredients such as apples, mangoes and cucumbers is relatively high, and some crispy fried dough sticks and fried tofu will be added to the side dishes.

The most distinctive thing is its seasoning. Sweet palm syrup and spicy pepper seeds are mixed together to create a sweet, spicy and delicious taste. Finally, sprinkle some crispy peanuts and the unique fruit salad will be ready ~

Coconut toast (Kaya toast)

Coconut toast is one of the favorite breakfasts for Singaporeans. After baking two pieces of original bread, it becomes crispy and delicious, then put a piece of cold frozen butter on it, and finally spread a thick layer of coffee coconut juice made of coconut milk and eggs, and you can start.

The cold butter is gradually melted by the temperature of toast, and then mixed with sweet coffee coconut juice, which is super satisfying in one bite. If you can add a half-boiled egg, the warm Nanyang "Kopi" (coffee) will become the national breakfast for Singaporeans.

Ch Zhou, um

There are many kinds of "crust" in Singapore, which generally refers to the soft glutinous snacks obtained by steaming rice pulp, and also divided into "sweet crust" and "salty crust". Shui Pi is a kind of salty skin, which was brought to Singapore by people from Chaoshan area.

The way to make a rice bowl is to grind the rice into slurry first, then pour the rice slurry into a set of small cups, and then steam it on the boiler with high fire. After cooking and cooling, the steamed rice slurry looks like a flying saucer. Finally, put the pickled food into a naturally sunken nest and pour it with sweet sauce.

satay

As a neighbor of Singapore, Malaysia has a deep cultural origin with Singapore, and its food inheritance is no exception. Satay is not only a traditional Malay food developed in Singapore, but also a special kebab in Southeast Asia.

Bake the marinated beef, mutton or chicken skewers slowly over medium heat, and then dip them in a thick layer of satay sauce after the oil flavor in generate comes out. Sha zui sauce is made of peanut butter, coconut juice and shrimp sauce, and it has a strong aroma. Silky and mellow Satay sauce wrapped in oily mutton kebabs is super satisfying.

Curry puffs

As we all know, curry originated in India. So, this curry jiaozi is actually a Singaporean dish with Indian food culture. Salted curry jiaozi has a crispy shell and thick chicken curry stuffing. Chicken, mashed potatoes, mushrooms, onions and other ingredients make the stuffing emit a unique compound aroma of curry, which makes people smell the forefinger move.

When you pass a store selling curry jiaozi, you will find that you can smell the unique wheat flavor of baked pasta from far away, especially at the moment when it is just baked. Take a bite when you are hungry, and you will feel satisfied physically and mentally.