Chinese food variety in Singapore

In Singapore you can get some unusual Chinese food variety. Don’t worry if you are an Indian or Chinese and visiting Singapore. You can relish food according to your taste. Singapore is very liberal in its culture. The tourism industry is very high in Singapore and this is the reason why varieties foods are available here.

Kway chap: Kway chap is basically sheets made of rice flour. This is served in some brownish soup. Generally a plate of braised pork and pig organs are the best accompaniments. Prawn noodles i.e. hei mee in Hokkien is a prawn-based dark brown soup served with noodles. A giant tiger prawn or two on top can be seen in usual case. Some stalls serve it with some boiled pork ribs and I must say it enhances the taste.

Steamboat: In Singapore, Steam boat is also known as hot pot. It is the do-it-yourself soup available in Chinese style. Generally you get a pot of broth bubbling on a tabletop burner. You can pick some meat, fish or veggies to your liking from a menu or buffet table. The dish can be made according to your liking. When finished, some noodles can be added or you can also ask for some rice. This usually requires a minimum of two people and it is obviously good if perond are more.

Yong tau foo: This dish literally means ‘boiled tofu’ in Singapore. But the dish is of course more exciting than it sounds. The diner can select their favorites from a vast assortment of tofu, seafood, fish paste, and vegetables. All the ingredients are then sliced into bite-size pieces which are cooked briefly in boiling water and then served either in broth as soup. It can also be served ‘dry’ with the broth in a separate bowl. The dish can be eaten by itself and also with noodles. The spicy chili sauce and a distinctive brown sweet sauce for dipping are the indispensable accompaniments.

Exotic Nonya cuisine

Some exotic dishes in Peranakan or Nonya cuisine are randomly selected and listed below:

Rojak: This dish means a mixture of everything in Malay. There are two different types. Chinese rojak is a kind of salad made of white turnip, cucumber, pineapple, tau pok i.e. fried bean curd with thin tiny slices of bunga kantan or torch ginger flower buds. The dish can be tossed in shrimp paste sauce and also sugar. You can also sprinkle some crushed peanuts and that will definitely enhance the taste. On the other hand Indian rojak consists of mainly fried fritters. This fried fritters are made from flour and various pulses with tofu and cucumber. Sweet and spicy sauces are the best accompaniments.

Popiah: Popiah is the other name of spring rolls. This one comes fresh or fried. They usually consist of fried tofu, boiled turnips, fried shallots and also garlic. Chopped omelet, chopped stir-fried long beans are the ingredients while chili sauce is optional. This is usually found wrapped in a thin rice skin covering. You can eat it like a fajita.

Ice cream: Ice cream is exactly like the one that can be found in Western countries. In Singapore various local flavours can be found such as durian and red bean. These are not available outside the region. While in Singapore you should try it once and I am telling you won’t repent. If you want to impress the locals, just try asking for ice cream in roti or bread.

Satay bee hoon: Satay bee hoon is usually rice vermicelli. This bee hoon can be served with the some peanut and some chili sauce. These ingredients are also used for satay and that is the reason for the naming the dish. Usually see ham or cockles, pork slices and dried squid are added in the dish.

Besides these dishes, the Peranakans are also known or their kueh or snacks. These are always different from the Malay versions and the reason is the stronger Chinese influences.

Peranakan or Nonya cuisine

The most acknowledged cuisine in the area is Peranakan or Nonya cuisine. This is born from the mixed Malay and also Chinese communities. These were once the British colonies of the Straits Settlements. But in modern-day these are the places named Singapore, Malacca and Penang. Chili crab is one of the most well known dishes of this cuisine where a whole crab is cooked ladened with oodles of sticky and tangy chili sauce. This is very difficult to eat but at the same time appealingly delicious. Most of the seafood restaurants of the East Coast region are famous for this. You can ask for black pepper crab for a less messy but equally tasty alternative.

Kaya is a jam-like spread. This is usually made from egg and coconut. I know this sounds odd but mark my words, you can get a tasty combination. Usually this is served on toast for breakfast which when accompanied by runny eggs and strong, sweet coffee or kopi is just taste awesome. Kaya exists in two distinctive styles. One can be mentioned as the greenish Nonya version which is colored with pandan leaf and the other one is brownish Hainanese version.

Mee siam can be explained as the rice flour noodles usually served with sour gravy made from dried shrimp, tamarind, and fermented beans. This can be served with tau pok i.e. bean curd cubes and hard boiled eggs. In Singapore the Chinese, Indians and Malays all have their own versions. But the Peranakan version is most popular among the Singaporeans.

Laksa is another one. This is prepared in the Katong or lemak style. This can boasts of as the best known Singaporean dish. Laksa can be described as a fragrant soup of noodles and that too in a coconut-based curry broth. Usually the dish is topped with cockles or shrimp. Singapore laksa is somewhat different from Penang laksa. Penang laksa is made with a tamarind-infused broth as the replacement of coconut, and this has a spicy taste.

Variety in foods in Malay

Malay delicacies are really awesome where we have a wide range to choose our favorite. Special mention can be given to Malay desserts. The sweet pastries and jellies i.e. kuih or kueh are awesome in taste. These are made largely from coconut and palm sugar or gula melaka. Sometime distinct resemblance can be felt to those of Thailand desserts. But in the sweltry tropical heat, one of many concoctions made with ice can be tried:

Chendol is made with green pea noodles, palm sugar kidney beans, and coconut milk.

Bubur cha-cha consists of cubed yam. Sweet potato and sago are usually added into coconut milk soup. This can be served warm or cold which is hot favorite among the Malays.

Durian is not exactly a dish. This can be mentioned as a local fruit. Because of a type of distinctive odor one can smell this a mile away. The rich creamy yellow flesh is often sold in places like Geylang and Bugis and also elsewhere. This conveniently comes in pre-packaged packs. The price range starts from $1 for a small fruit to $24 per kg. The price range depends up on the season and type of durian. This is often known as ‘king of fruits’. Usually made into ice cream, sweets, puddings, cakes, and other decadent desserts, this dish is really a treasure. You have to take care of one thing that you are not allowed to carry durians on the MRT and buses. They are also banned from many hotels in Singapore.

In Malay, Ice kachang means ‘ice bean’. Shaved ice and sweet red beans the two major ingredients. Sometimes gula melaka i.e. palm sugar, sweet corn, grass jelly, attap palm seeds can also be found. You can see later that the whole thing is drizzled with coconut cream and canned condensed milk or colored syrups. The end result is very interesting and also refreshing.

Pisang goreng is a batter-dipped deep-fried banana. Another variety is Kuih or kueh. This is prepared with coconut milk, glutinous rice or tapioca and grated coconut flesh. They are very colorful and usually cut into fanciful shapes.

Different types in Malay cuisine

Malays are defined as Singapore’s original inhabitants. Though they are presently outnumbered by the Chinese, still their cuisines are very distinctive till date. The dishes are usually prepared using lots of spices. Authentic Malay dishes are curries, stews and also dips of a kind. Mee rebus is a sweet soup which is spicy in taste and accompanied with egg noodles. A slice of hard boiled egg and lime usually enhance the taste of the soup. Mee soto is chicken soup in Malay-style. This has clear broth in which shredded chicken breast and egg noodles can also be used.

Nasi lemak or fat rice is a tasty dish which is widely taken as Malay breakfast. This is actually rice cooked in light coconut milk accompanied with peanuts, some ikan bilis or anchovies, a dab of chili and a slice of cucumber on the side. Other common accompaniments are a larger fried fish or chicken wing.

Otah or Otak is a type of fish cake. This is made of minced fish usually mackerel, chili, coconut milk, and other spices. This grilled in a banana or coconut leaf is usually served to accompany other dishes like nasi lemak.

Rendang is occasionally dubbed as ‘dry curry’. To prepare this dish the meat is stewed for hours until almost all water is absorbed. Beef rendang is the most common while chicken and mutton rendang are also available.

Sambal is the generic term for chili sauces. This is available in many kinds. Sambal belacan is a common seasoner made by mixing the shrimp paste belacan with chili. Sambal sotong is a popular dish that consists of squid or sotong cooked in red chili sauce.

Satay can be explained as barbecued skewers of meat. This is typically prepared with chicken, mutton or beef. Satay is different from ordinary kebab. Spices are usually used to season the meat added with some spicy peanut-based dipping sauce. In Singapore the Satay Club at Lau Pa Sat near Raffles Place is one well-liked location for this delicacy.

Singapore and its food

Singapore is truly famous for its wide range of ethnic foods. Chinese, Italian to Malay food, Indian to French, you can taste all kinds of food right in Singapore. Singapore food always attracted a lot of tourists. Singapore is not that big a country but its variety in food is really praiseworthy. The Singaporeans are very particular about their food. I would prefer to say that they are very passionate about their food and drinks. While visiting the place for the first time people may become confused about where to go and what to eat. But it is always an exciting experience to explore a new place and knowing the whereabouts of it.

Singapore delicacies have a lip smacking taste which is usually unforgettable. Some of the cuisines include Satay which was originated by the Malays. Now a day only the Chinese people in Singapore sell this food. Roti prata is another dish that is popular as Indian pizza. Fried Kway Tiao is fried black noodles usually served with cockles. Hokkien noodles i.e. seafood noodle and Hainanese chicken rice, all of these are favorite in Singapore. Some of the local desserts are Chendol, Grass jelly, Ice kachang, and Tao Suan. Chendol is coconut based dessert, Ice kachang is usually described as flavored ice with red bean and jelly. These are the common ingredients. Grass jelly is a freshening black jelly. This helps to cool down at the time of hot summer. Tao Suan is bean in sticky paste type material and also topped by fried dough.

There are some comfortable and cozy restaurants in Singapore where you can enjoy your dinner with your family and kids. The ambience of these restaurants are extra ordinarily sober and you can definitely spend a good time with the near and dear ones. I can suggest one thing, before visiting Singapore just spend some time with your laptop. There are hundreds of sites where you can get information about various food plaza and cozy coffee shops.

Different Chinese food available in Singapore

In Singapore you can get any type of food according to your own taste. Chinese and Indian also get foods according to their choice. Some of the important Chinese dishes can be discussed below:

Chee cheong fun is a favorite breakfast among all Singaporeans. It consists of rich noodles which are lasagna type. This rice noodles rolled up and some other types of fried meats include fish balls and fried tofu. The dish is generally topped with a definite amount of sauce.

Chwee kway is a dish consisting of rice cakes. Chai po is found as top to it. This is generally served with some chili sauce. Fish ball noodles come in lots of forms. Out of them mee pok is seen most often. This consists of flat egg noodles where chili sauce is added to it. Fish balls are usually seen floating on the soup which is kept in a different bowl.

Hainanese chicken rice is actually steamed i.e. white or roasted i.e. red chicken flavored with soy sauce and also sesame oil. This is served with fragrant rice that has been cooked in chicken broth and sometimes flavored with ginger and garlic. Chili sauce made from crushed fresh chilies, garlic, ginger, and thick dark soy sauce are the best accompaniments. Cucumber is also added to the small bowl of chicken broth.

Hokkien mee is a fried noodle in soupy style. Light, fragrant stock with prawns and other seafood can also be added. It sometimes bears little resemblance to the Kuala Lumpur dish and this is also in the same name. This dish usually uses thick noodles in dark soy. In Penang version the dish is served in very spicy soup.

Wantan mee is actually thin noodles. This is topped with wantan dumplings of seasoned minced pork. This soup is usually served dry.

Chinese cuisine prevalent in Singapore

Singapore is the abode of different kinds of food. You can enjoy food according to your own choice. Chinese foods are usually eaten in Singapore. These are commonly originated from southern China. Special mention can be given to Fujian and Guangdong. Authentic menu is certainly available and more commonly in fancier restaurants, the daily menu are generally served in hawker. These centres have riveted a number of tropical touches. Heavy use of chili is prominent and the Malay fermented balacan i.e. shrimp paste as seasoners. Noodles can be served as soup i.e. tang and also as dry i.e. kan. The actual meaning is that the noodles will be served tossed with chili and some spices in one bowl, and the soup will be served in a separate bowl as well

Bak chor mee can be explained as noodles with minced pork. This is found tossed in a chili-based sauce with lard. Ikan bilis or fried anchovies are also present with vegetables and some mushrooms.

Bak kut teh, i.e. ’pork bone tea’, is a soup of pork ribs. This can be prepared by simmered the pork ribs for hours in broth until they are ready to fall off the bone. Singaporeans have a preference for the light and peppery Teochew style. But a few shops also offer the original aromatic and dark Fujian kind. Bak kut teh is typically eaten with mui choy i.e. pickled vegetables, white rice, and a pot of strong Chinese tea. The name has been coined because of these side dishes. The stock itself doesn’t contain any tea. If you want to impress the locals order some tiao fritters from a nearby stall. You can cut them up into bite-sized chunks and then dip into your soup.

Char kway teow is the typical fried noodle dish in Singapore style. It consists of different types of noodles in thick brown sauce. Strips of fishcakes accompany the noodles. Chinese sausage, a token of veggie or two and either shrimp and cockles can also be found. It is quite cheap and the rate is $2-3 per serve.

Indian cuisine in Singapore

The Indians are regarded as the smallest of the area’s minorities. It is expected that the Indians have had proportionally the smallest impact on the local culinary scene. But if you are an Indian don’t worry there are also options for you. There is no shortage of Indian food in Singapore. You can get it even at many hawker centres. Scrumptious and authentic Indian food can be had at Little India. South Indian typical meals such as dosa i.e. thosai crepes, idli i.e. lentil-rice cakes and sambar soup are widely available. North Indian meals are also available. This list of North Indian meals includes various curries, tandoori chicken, naan bread, and more. It is very funny at times that a number of Indian dishes have been ‘Singaporeanized’. This way they have been adopted by the entire population in Singapore. The list includes:

Nasi briyani: This nasi biriyani is actually rice cooked in turmeric. The recipe gives it an orange color. The difference between the Hyderabadi Biriyani and Nasi Biriyani is that nasi biriyani is usually bland. Some of the specialist shops do turn out more flavorful versions. It is usually served with curry chicken and also some Indian crackers.

Fish head curry: Fish head curry is a gigantic curried fish head. It is cooked whole until ready to fall apart. The head itself is not eaten. There is plenty of meat to be found inside and all around. You can find this dish in Singapore’s Little India. There are two distinct styles. One is the fiery Indian and the other one is the milder Chinese kind.

Roti parata: This is the local version of paratha. This flat bread tossed in the air like pizza. Rotis are usually cooked in oil and eaten dipped in curry. In present day’s cheese, chocolate and even ice cream can be incorporated in the rotis. But some canonical versions include roti telur i.e. with egg, roti kosong i.e. plain, and murtabak i.e. layered with chicken, mutton or fish. But strict vegetarians beware because in Singapore roti prata batter is usually made with eggs.

Putu mayam: This is a sweet dessert composed of vermicelli-like noodles. You can top with shredded coconut and orange sugar.