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.
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.
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