1. Frozen crab:
A long time ago, people's living habits changed from hunting to gathering, but there was only one exception: the ocean, the last hunting ground of mankind. In Singapore, all kinds of seafood are common ingredients on the table, the most famous of which is Chili crab. The fresh crab meat is tender, and the special sauce is spicy and slightly sweet. This is a "national dish" that Singaporeans are proud of.
The super magic of Chili crab is to make people who dare not eat spicy food fall in love with it hopelessly! Pour the spicy and thick tomato pepper juice on the delicious and ripe crab, which is sweet and sour.
Second, BakKutTeh Bakkutteh:
Baku-bone tea is not tea, but soup made of bone, meat and traditional Chinese medicine. Very popular in Singapore. There are different schools of bak Kut teh: Fujian school, thick soup, Chinese herbal medicine and spices, plus soy sauce, which has a strong medicinal flavor; Chaozhou pie, clear soup, seasoned with pork bones and pepper, served with soy sauce, fragrant and sweet.
Third, Hainan chicken rice
For thousands of years, food has been migrating and changing with people's footsteps. Hainan chicken rice in Singapore was brought to Singapore by early Hainan immigrants in China. It's simple, but it's very skillful. The cooked chicken should be smooth and tender, the rice cooked in chicken soup should be soft and chewy, the black soy sauce in the sauce should be thick, and the Chili sauce should be spicy. Too spicy and too light will affect the success or failure of the whole dish.
The most primitive Hainan chicken rice is boiled chicken and ginger with white rice, but influenced by Singapore's multi-ethnic food culture, it has formed "Singapore Hainan chicken rice". Its practice is to slowly cook chicken in water, cut it into pieces, arrange it on white rice, cook it with chicken soup and chicken oil, and dip it in black soy sauce, minced garlic or Chili sauce. It is chosen as the representative of Singapore's food.
Four, coconut milk rice (NasiLemak):
NasiLemak is a very common food in Singapore. The color is milky white, giving off a strong coconut fragrance. Coconut paste rice is milky white in color, emitting a strong coconut fragrance.
Verb (abbreviation of verb) Tariq in teh tarik:
Teh tarik, also known as "flying tea", is a kind of tea drink that pulls two cups back and forth. The longer it is pulled, the more bubbles there are, and the better the taste. It is the most popular and popular tea drink.
Six, satay satay:
Satay is to string salty beef, mutton and chicken, roast them in medium heat, and then dip them in a thick layer of satay sauce.
Satay is to string salty beef, mutton and chicken, roast them in medium heat, and then dip them in a thick layer of satay sauce.
Seven, Le Sha La Sha:
Lesha is the most representative food of Nyonya. Mix coconut milk, pepper, shrimp, mussel meat, fish cake and oil tofu in curry soup to make soup head, and then add fine white coarse rice flour to make a bowl of spicy food.