Singapore 10 recommended food

Singapore 10 recommended food

Singapore is a gourmet's paradise.

Diverse culture and rich history that Singapore had sufficient proud gourmet. From China, India, Malaysia and many other countries of food culture in this melting pot of Asian cuisine in a fiery crash, Director of the display. "Eat" this is one of Singapore's fun. Thus, food became Singapore speaking another image.

More and more tourists arrive Singapore States that jumped into the cuisine of the ocean, with ease.

Both leisure tourists and business guests, their "extremely Singapore" tour is a wonderful journey of taste buds.

1 pepper/black pepper crabs Chilli Crab Crab & Black Pepper

Singapore is located in the tropics, it is said that the locals to row summer detoxification, eat a variety of cuisine tastes naturally biased towards spicy taste.

And in a variety of traditional spicy taste of Singapore dishes, also with chilli crab and black pepper crabs are most famous.

Chilli crab is a whole big crab meat cuts, even shell with tomato sauce and fried pepper mixed together.

Tastes of fresh crab meat, accompanied by the sweet tomato sauce and a dash of pepper, very fun, is a perfect match. Black pepper crabs centralized sauce, India's black pepper, peppers and Malay-style of butter, to bring up the alternative "red noses" unique taste.

It should be noted that the Singapore's special crab heads, a xiejiao has two finger-like rough, brittle, from thick with crab claws a clip, the fragmentation issue crisp sound, red sauce crab meat from inhale, inspired in spills to eat you laugh.

Here the sea is exquisite with crab meat quality, tasty.

2 Hainanese Chicken Rice Hainan chicken rice

Hainan chicken rice is a quasi-"Singapore Guocai".

Chicken is fresh, delicate, fragrant rice, with chicken, slices of cucumber and pepper sauce with food, wonderful. Extremely simple, yet scrumptious, slanting silhouettes. Hainan chicken rice production methods in particular, the whole chicken cooked with water until tender cooked, cut block, plate, Sprinkle sesame oil and soy sauce, rice is also used for soup and fried with cooking, delicious special fried; then dipped black soy sauce, garlic or a special pepper sauce, sour taste great. Hainan Chicken Rice chicken should not be overdone. To the bone around the meat a little peach, chicken bone marrow or with blood, is considered eligible.

Hainan chicken rice is 20 to 30 years of the last century by Hainan immigrants to Singapore, but accidentally by the locals.

Initial Hainan chicken rice is steamed rice with chicken meat and minced ginger, after evolving have Cantonese chicken with rice and chicken with rice etc. Malay

Philippine President Marcos's daughter also specifically fly to Singapore taste, so don't underestimate the small bowl of rice, and it can be "President" of chicken and! there will be more no wonder it more Chinese Star lights on it, said Andy Lau also frequently made a special trip to Singapore, to go to eat the Mandarin Hotel Hainan chicken rice.

3 ' trotters Bak Kut Teh

The cuisine with herbs, garlic and spices, and pork bone cooking, eating, with rice and black pepper sauce.

It is a popular breakfast and drinking sessions. Go to Singapore, to eat authentic ' trotters, should go to Chinatown, Chinatown's big gears. The hostess seated, the shopkeeper will end on the steaming bowl of delicious ingredients soup, bowls or six blocks ribs, plus a bowl of tasty white rice, and a spare cut into inches long, the hostess of the dough-according to their tastes, you can join the pepper, vinegar, salt, spices. Eating a big bowl of meat and bone, then a small cup of tea in Chaozhou, Teacup, bubble is very strong of microstrip bitter tea, drink is thick, fragrant taste of alcohol into the lungs.

The history of ' trotters have two, one is from a Guangzhou will this recipe to the South to Singapore's friends, the time evolution into today's ' trotters.

Another way is by the local people of Fujian province. When the Chinese labour, likes this kind of affordable food, it is said that regular consumption, there is a salutary effect.

' Trotters on Singapore's food culture impact is profound, indirectly affect Singapore other signs gourmet cooking of death.

In Singapore finished "Hainan chicken rice", "Chaozhou porridge," Curry fish head "and" Satay ", always on a hot cup of tea of Chaozhou. Even before the serving of tea has become an essential program.

4 Satay Satay

In recent years, to Singapore taste of South-East Asia "Satay culture" is becoming the family are all parts of the food in pursuit of new fashion.

Satay refers to traditional Malay fried mutton, beef and chicken, accommodate the South-East Asia, many countries cuisine.

Prior marinate beef, mutton, chicken strings to with charcoal BBQ, and to control the level of attainment.

Don't look at it like and China kebab almost, the taste is very different. The secret is in the local unique satay sauce. Southeast Asia's satay sauce is a peanut butter and coconut sauce, shrimp, etc from alien spices and aromatic, the entrance of Southeast wind, make you addicted. Enjoy the strings of satay, don't forget to point Rancho coconut leaf or ban IP package traditional Malay rice, onions, gherkins and the entrance of the Satay is more distinct taste.

When it comes to Satay origin of this name is also very interesting, then from afar by early settlers in Fujian, see Malays in the barbeque meat skewer, because of the language barrier, then see the kebabs with three pieces of meat, "three" (Sar Hokkien reciting "Tae") were named, the passage is called Satay.

Also there is a saying that the Satay kebab originating from the Middle East (Kebab), and by the early years of the Arab businessmen Singapore business.

Roti Prata 5 flying cake

India India flying cake also called, are the many new paobing

Breakfast with slope and the night of love. One of the great flying cake uniqueness lies in its unique manufacturing process. Cook is like a magic, they use a skilled approach to a prepared surface malleable to a resilient little dough and rhythmically to Rotary can throw, changes into a thin round cakes, placed in the square pot slightly heated, the square next to the pot is a simple small stove, not a pot of barrier, light blue flame in a pleasant dance in the air. When square pot pie is a bit of expansion, the chefs carefully hand-picked it up quickly thrown into a furnace, bread baked by a fire, just as it is magic, have suspended above the blue flame, quickly, cook it out on disk, in less than three minutes for a fresh fly flew into the cake eaters.

Color and luster is golden, slightly roasted in India is broken flying cake chuidan, full up like peaches, in June, a stamp, a hot start coming out.

Outer Golden crisp, white inner soft, chewy, wonderful taste in the mouth. India flying biscuit with egg or egg, you can choose according to their preferences or different Curry dip eat sugar. Some people simply use grab food, is indeed a shunzhi delicious.

Today's flying cake also many innovative dinner, you can according to their tastes and let Cook in cake drizzled sardine, tomato, and even cream and even ice cream.

Eat when flying cake if matched with fragrant tea, India, is the icing on the cake.

6 laksa Laksa

It is said that Niang provoked food witnessed Malay and Chinese marriage happy.

China footage of restraint in Malay cuisine of unrestrained, concocted room rare love passion. Early Malay and Chinese intermarriage of future generations, male is called Baba (Baba), female is called mother provoked (Nonya). Niang provoked food naturally integrates Malay dishes and delicious Chinese food cooking. Niang provoked food the most representative of laksa embodied the romantic rich mother got food.

Authentic Niang provoked laksa is fastidious coconut shrimp flavor, sweet and spicy taste of homemade Tabasco, but it is the staple food is important to use thick rice noodles.

I sipped a mouth, deep aroma and pepper flavor of hegemony as a flood of encroaching on your tongue Lei, pharyngeal into the throat like you can hear it "buzzing" sound; Bary, flagging appetite was excited, has sucked enough laksa soup flavor of rice and spice, seduced you hurry up and ate it. They also think about hot, Hey miles it eats hulu completely. At this time to work on a pot of tea, there is an indescribable sense of satisfaction.

In Singapore, it is recommended that you have to try more than 50 years of operating history of authentic katong laksa.

It is said that East Coast laksa now used by chilli oil remains from its founder was cooked up by hand.

7 Curry fish head Fish Head Curry

India Curry is authentic, and fish head and Chinese love, they can come together, it can be said of India, together with Singapore's own cuisine.

This dish was the first person by Singapore's India open, originally just love to eat fish head of the Chinese eat; little by little, Malays and India who are starting to fall in love with this dish, and after years of improvement, Curry fish head's reputation began to spread widely.

This road of India flavor food, usually with a large grouper or Red sea bream head as the main material, first with ginger and scallions and garlic-scented with thick curry sauce with boiled fish head.

Fresh fish head with spicy curry soup and spicy and sweet, spicy aroma, enough. However, although the spicy Chili, but abnormal tongue, which also jumping Equatorial sunshine bright Akira Akira of spices taste. Scones with crispy and full of toucheth the stock to send entry, just think, make you mouth organs seem to follow the taste buds with stun awakened, it is both stimulating and satisfying!

8 fried Char Kway Teow snacks

When it comes to Singapore's snacks, many people will think "fried snacks".

Fried snacks former Chaozhou traditional snacks, today has become one of the representatives of the Singapore cuisine. Chaozhou people for whatever use rice, flour, potato flour, after processing of food products, are referred to as the "cake". Singapore fried snacks are dark sweet sauce, bean sprouts, egg, fish cake, as well as Chinese sausage clam with fried flat snacks.

BBQ sauce and fried snacks are ingredients on Gaza tea sauce.

Sounds simple, but it is not. Fried snacks, minutes and seconds must grasp properly, so having the right to obtain in particular, to a plate of fried out with plenty of color, flavor and fine cuisine. L. spicy pepper sauce can be asked to join, with fried sweet salty, spicy taste with a little, so fun.

9 turnips snacks Fried Carrot Cake

Turnips snacks, commonly known as radish cake, "dishes head" is the popular name of radish.

Turnips snacks originally Guangdong Chaozhou-Shantou area of a rice cake. The first is the turnip, peeled and sliced into sausages, dried shrimp, mushrooms, celery seed, and other ingredients steam blown, crisp taste of fragrance in the tender, but not the rich.

And now we eat turnips cake of Singapore has been improved by the fusion of radish sauce with garlic and eggs should be to a moderate level of attainment jianchao to golden yellow, that is to say, delicious fried carrot cake.

Singapore dishes head cake more divided into black and white, each has its flavor. The so-called "black cabbage head cake" that is, a dark sweet sauce over fried, salty and sweet, a portal that is; to taste the flavor, then select "cabbage head cake", in soft, brittle, smelled the same will let you like.

10 Rojak Rojak

"Rojak" is Malay, a "patchwork" of meaning, is a very popular meal before appetizers and dishes, but also a healthy nutritious snack.

The materials of Rojak comprises a variety of fresh fruits and vegetables, such as pineapple, cucumber, sweet carrots, bean sprouts, Green Apple, mango, etc. Cut into thin pieces of material, together with fried dried beancurd, fritters and Artemia flakes; into the bowl, plus special shrimp paste sauce, fresh peppers, lemon juice and roasted peanut with very fine mixing, it is a cool refreshing characteristic salad.p>

This dish although it looks normal, but the taste is very good, which also formed the Singapore dishes of Vista.

Tastes sweet and sour Rojak, sauce and fresh fruits and vegetables optimally. Color tanned shrimp paste sauce in spite of the ugly, but delicious, one does not resist.