Singapore is located in the tropics. It is said that all kinds of dishes eaten by local people naturally emphasize spicy taste in order to get rid of summer heat and poison. Among all kinds of traditional spicy dishes in Singapore, Chili crab and black pepper crab are the most famous.
Pepper crab is made by cutting the whole crab, adding tomato juice and pepper together with the meat and shell. When eaten, the tender and smooth crab meat is accompanied by the sweetness of tomato juice and the red pepper, which is very enjoyable and can be called a perfect match. The concentrated soy sauce of black pepper crab, Indian black pepper, Malay pepper and western-style butter are integrated to create this unique taste of "nose washing".
It is worth mentioning that the sea crabs in Singapore are very large. A crab's feet are as thick as two fingers, and its shell is thick and brittle. When you clamp it with crab tongs, it will make a crisp crack, and only red juice will be spilled in the fresh crab meat, so you can eat it to your heart's content. The sea crabs here are exquisite and delicious.
2 Hainan chicken rice Hainan chicken rice
Hainan chicken rice is a quasi-"national dish" in Singapore. Chicken is delicious and tender, rice is delicious, and it is delicious with chicken soup, cucumber slices and Chili sauce. Extremely simple, but delicious, is a must. The cooking method of Hainan chicken rice is particularly particular. Boil the whole chicken until tender, cut into pieces, put it on a plate, and sprinkle with sesame oil and soy sauce; Rice is also cooked with chicken soup and chicken oil, so it is especially smooth and delicious; Dip it in black soy sauce, minced garlic or special hot and sour Chili sauce. It's delicious. The chicken in Hainan chicken rice must not be fully cooked. Only the meat around the bone is slightly pink 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 1920s and 1930s, but it was unexpectedly welcomed by local people. The original Hainan chicken rice was white rice with chicken and ginger. 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. Don't underestimate this small bowl of rice, which is called "presidential chicken rice"! No wonder so many China stars have a soft spot for it. It is said that Andy Lau often goes to Mandarin Hotel to eat Hainan chicken rice.
3 bak Kut teh bak Kut teh
This delicious food is cooked with herbs, garlic, spices and pig bones. With rice and Chili black soy sauce. This is breakfast and dinner for the public. To go to Singapore, if you want to eat the original Baku ku tea, you should go to the Chinatown booth in Chinatown. When the tea drinker sits down, the shopkeeper will bring a big bowl of steaming fresh soup. There are five or six ribs in the bowl, a bowl of delicious white rice and a plate of fried dough sticks cut inch by inch. Tea drinkers can add spices such as pepper, vinegar and salt according to their own tastes. After eating a big bowl of meat and bones, there is also a small cup of Chaozhou Kung Fu tea. The teacup is very small, and it is made of strong and slightly bitter Pu 'er tea, but it tastes mellow and fragrant.
There are two theories about the origin of bak Kut teh. One is that a person in Guangzhou gave this secret recipe to a friend who came to Singapore from the south, and it evolved into today's Baku-Gucha over time. Another saying was created by local Fujian people. At that time, workers in China liked this kind of affordable food very much. It is said that regular eating has the effect of strengthening the body.
Bak Ku tea has a profound influence on Singapore's food culture, and indirectly affects 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 essential procedure.
4 Sadie Satay
In recent years, going to 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 mutton skewers, beef skewers and chicken skewers, which contain the gourmet essence of many Southeast Asian countries.
Beef, mutton and chicken skewers marinated in advance should be grilled with charcoal, and the heat should be controlled. Although it looks similar to China kebab, it tastes quite different. The secret lies in the local satay sauce. Satay sauce in Southeast Asia is made of foreign spices such as peanut butter, coconut sauce and young shrimp. Extremely mellow, there is a strong Nanyang wind at the entrance, which makes people linger. While enjoying a bunch of satay, don't forget to order some traditional Malay rice, cucumber and onion, wrapped in coconut leaves or banlan leaves, so that the satay at the entrance will be more distinctive.
It is also interesting to talk about the origin of the name Sadie. At that time, early Fujian immigrants saw Malays barbecue mutton kebabs from a distance. Because of the language barrier, they later saw that there were three pieces of meat on the mutton kebab, so they named it "Sankuai" (pronounced "Sar Tae" in Fujian dialect), and over time, it was called Satay. There is also a saying that Sadie originated from kebabs in the Middle East and was brought by Arab businessmen who came to Singapore to do business in the early days.
Five flying cakes, Roti Prata.
Indian flying cake, also known as Indian throwing cake, is the favorite of many Singaporeans for breakfast and dinner. A major feature of flying cake is its unique production technology. A cook is like magic. They skillfully knead the prepared noodles into small elastic dough, and then throw them out rhythmically in a rotating way, which can be turned into thin round cakes and 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 danced happily in the air. When the cake in the small pan swelled a little, the chef carefully picked it up with his hand and quickly threw it on a stove. When the cake was baked by fire, it seemed to be enchanted and shrouded in a 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 and slightly burnt Indian flying cake was blown to pieces and was as full as a peach in June. With a slight poke, a stream of hot air poured out. The outer layer is golden and crisp, and the inner layer is soft and tender. Chewing in the mouth is wonderful. 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 preference. Some people simply eat with their fingers. It's really delicious to suck their fingers.
Nowadays, flying cakes also have many innovative meals. You can ask the chef to sprinkle sardines, tomatoes, even cream and even ice cream on the cake according to his own taste. When eating flying cakes, it will be even more icing on the cake if it is accompanied by fragrant Indian teh tarik.
6 lesha Laksa
It is said that Nyangcai witnessed the marriage and celebration of Malays and China people. China's material restraint meets the unrestrained Malay cuisine, which harmonizes the rare love passion in the world. The descendants of early Malays and Chinese, the man's name is Baba and the woman's name is Nonya. Nyangka cuisine naturally combines the delicious cooking of Malaysian cuisine and China cuisine. Lesha, the most representative of Nyonya cuisine, embodies the romantic and rich characteristics of Nyonya cuisine.
Authentic Niang Jialesha pays attention to the deliciousness of coconut juice, the sweetness of fresh shrimp, and the spiciness of homemade Chili oil. The 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 did it one brace up, and the sluggish appetite suddenly became excited. You have sucked up the rice noodles and seasonings with the flavor of Sarah soup, tempting you to finish it quickly. Even now, I can't control it. I snored and ate it all. At this time, another pot of congou tea is really an unspeakable satisfaction.
In Singapore, I recommend you to try the authentic Kadong Lesha with a business history of more than 50 years. It is said that the Chili oil used by Kadong Lesha was made by the founder himself.
7 curry fish head curry fish head
Curry is an authentic Indian feature, and fish head is the favorite of China people. The combination of the two can really be regarded as an Indian food created by Singapore. This dish was first created by Indians in Singapore. Originally, it was only for China people who love to eat fish heads. Gradually, Malays and Indians began to like this dish. After years of improvement, the reputation of curry fish head began to spread widely.
This delicious Indian flavor is usually made from large pieces of grouper head or red snapper head. Stir-fry ginger and garlic first, then stew the fish head in thick curry sauce. Fresh and tender fish head with spicy curry soup, spicy and sweet, rich in flavor and spicy enough. However, although it is spicy, it is very smooth, and it also jumps with a variety of spices as bright as equatorial sunshine. Crispy scones are filled with soup and sent to your mouth, only to feel full of flavor, so that your internal organs seem to wake up with the taste buds, which is both exciting and satisfying!
8 fried kway teow
When it comes to snacks in Singapore, many people think of fried kway teow. Fried kway teow was originally a traditional snack in Chaozhou, and now it has become one of the representatives of Singapore cuisine. In chaozhou people, all food is made of rice flour, flour and potato flour. They are all called "Guo". The fried kway teow in Singapore is a wide and flat kway teow, which is fried with black sweet soy sauce, bean sprouts, fish cakes, eggs, clam meat and China sausage.
Shacha fried kway teow is to add Shacha sauce to the ingredients. It sounds simple, but it is not. When you fry the kway teow, you must master it properly every minute, especially the heat, in order to fry a delicious dish. People who love spicy food can ask for Chili sauce to stir fry. Sweet and salty are spicy and addictive.
9 fried carrot cake with vegetable head
Vegetable head pot, commonly known as radish cake, "vegetable head" is actually a common name for radish. Caitouguo was originally a kind of rice cake in Chaoshan area of Guangdong Province. At first, the radish is peeled and shredded, and then steamed with sausage, shrimp, mushrooms, celery and other ingredients. Crispy outside and tender inside, it tastes sweet but not sweet.
Now, the Singapore vegetable head pot we eat has been improved through integration. It is a delicious fried radish cake, which is made of white radish with garlic and egg juice and fried in medium heat until golden brown. Singapore's vegetable head pots are divided into black and white, each with its own flavor. The so-called "black and white vegetable head" is to add black sweet sauce and stir fry, salty and sweet, and melt in the mouth; If you want to taste the original flavor, then choose "cabbage head", which is crisp outside and tender inside, smells delicious and will make you like it.
10 Roja Rojak
"Raja" is Malay, which means "hodgepodge". It is a very popular appetizer and side dish before meals, and also a healthy and nutritious snack. The materials used by Luojia include all kinds of fresh fruits and vegetables, such as pineapple, cucumber, sweet radish, bean sprouts, green apples and raw mangoes. Chopped materials, fried tofu, fried dough sticks and shrimp slices are put into a bowl, and served with special shrimp sauce, fresh pepper, lemon juice and roasted peanuts, which is a cool and 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. Although the appearance is not good-looking, the black shrimp sauce tastes delicious and irresistible.