Singapore Cuisine

Singapore food, the fireworks in the food pavilion

In this world, wherever there is ethnic diversity, there must be great food. Singapore is such a place. In terms of population, Singapore has 9.2% Indian, 13.4% Malay and 74.1% Chinese, and 3.3% European American Asian, which is a Chinese-dominated society.

First, let me introduce some typical Singaporean dishes.

1. Several famous dishes in Singapore

Top of the list, of course, is the delicious black pepper crab.

The dish is truly tender, juicy, peppery and evocative, and has been called Singapore’s national dish. It is said that the dish is called the national dish not only because it is delicious, but also because it embodies Singapore’s ethnic fusion. The crabs used as the main materials are mangrove mud crabs from the waters of Singapore. They are large and tender. The main seasoning black pepper from the Malay Islands, full of hemp; Curry leaves are the soul of Indian cuisine; The oyster sauce, dark soy sauce and black bean sauce in the sauce are typical Chinese flavors. A dish that combines the flavors of the three ethnic groups is naturally popular. I tasted it on my first trip here seven years ago, and I can’t forget it. I heard that the black pepper crab from Jewel Seafood Restaurant in Singapore is the ceiling of this dish. I have the chance to try it.

The second course was fish head curry.

The dish was created in an Indian restaurant in the 1940s and is believed to have been created by a combination of fish heads and the Indian favourite curry. It is now a common dish in Chinese, Indian, Malay and Nyonya cuisine, with slightly different versions, some with tamarind juice for extra acidity, others with coconut milk for a more dense texture. The only constant is the main ingredient red snapper head.

Maybe it has something to do with personal taste. I don’t really like this dish. I don’t think it’s very good.

The third course is Hainanese chicken rice.

This dish is typical of the flower on the wall and the fragrance on the outside. This dish is originally a Hainanese dish. In the 1930s, Wang Yiqing, a Hainanese, took it to the Malay Peninsula to seek a living in South Asia. In Malaysia, he made a living selling Hainanese chicken rice, a delicacy that became popular with locals and spread throughout Southeast Asia. It is said that the two countries have been engaged in a decades-long war of words over whether the dish is Malaysian or Singaporean, both vying for UN heritage status. It doesn’t really matter anymore, because now it’s in all of Southeast Asian cuisine.

To put it simply, it’s braised chicken served with green vegetables, white rice in chicken fat, a sauce of mashed garlic, hot sauce and soy sauce, and sometimes a bowl of chicken broth. I ate it, and I didn’t feel so bad.

The most special recipe for this dish is in Malacca, which I was lucky enough to try seven years ago. Everything else is about the same, except that they roll sticky, fragrant rice into pellets and sell them by the grain, in 3-grain or 6-grain versions, on demand.

The fourth dish is fish sheng.

“Lo” originated from Cantonese, meaning “mix”, this is a raw fish and all kinds of vegetables mixed together to eat cold dish, belongs to Chaoshan cuisine, currently in Singapore and Malaysia around the Spring Festival is a necessary dish.

The main material of Yusheng is raw fish sticks, which are served with shredded radish, shredded carrot and other vegetables cut into filaments in various colors, and then mixed with sweet and sour sauce and sesame. At the time of eating, a commander issued by a person, we will pick up all kinds of dishes on the plate together, and say: “Pick up! Scoop it up! Every year is better than every year!” It represents people’s good expectations for the coming year. This dish is sometimes eaten on New Year’s Eve or on the seventh day of the first lunar month.

2. food pavilion in the world fireworks gas

When it comes to Singapore cuisine, we have to mention the food court, because it is an indispensable part of Singapore cuisine culture. Food court, a bit like a community canteen, almost every HDB neighbourhood or downstairs, or traffic nodes, there are food court.

My usual food court in Jurong East

Young Singaporeans hardly ever cook at home. Older Singaporeans sometimes cook for dinner, or two or three times a week. Most of them work out their meals in food courts or restaurants. In fact, I have carefully calculated that the cost of cooking at home is about the same as eating at a restaurant, sometimes even higher than eating at a restaurant, because of the high water and electricity costs in Singapore, of course, cooking at home, the ingredients must be better.

In order to experience the Singapore food court culture, I wandered around the food court for a few days. I found a few features, first, the food court from morning to night, people are uninterrupted. Some of the grandfathers and grandmothers seemed to spend the whole day eating and chatting in the food court. In the early morning, they drank kopi (a kind of coffee loved by Singaporeans, I tried it, it was too sweet) and ate breakfast, taking their time and chewing carefully, like the Cantonese drink morning tea.

Dumpling noodles are S $3.80

After breakfast, lunch, lunch, afternoon tea, and then dinner, I often come out of the library at 9 PM, and from a distance, the dining hall is still buzzing with people and bright lights.

Second, in terms of price, in most food courts, the average 5 Singapore dollars can solve a meal, the price is still very cheap. On the whole, the price of food courts in the east is higher than that in the west, and the price of food courts in residential areas is cheaper than that in commercial areas and traffic node areas. I buy black chicken soup for about $3.50 at the HDB Food Court in Lakeside, or about $5 in Jurong East. Dessert is basically between 1 and 2 Singapore dollars per serving, milk tea is basically about 5 to 7 Singapore dollars, the price of a meal between 3.5 and 8 pieces!

Beef Rice Noodles 4.5 new

The spicy pot is slightly more expensive, about 10 Singapore dollars per person for meat and vegetables, and between 5 and 20 Singapore dollars for stir-fried dishes. I calculated that it was cheap relative to the income of Singaporeans.

Spicy Fragrant pot 9 new about

Here are a few delicacies from the food court. The first one is laksa, this is a famous Malay dish, once was named by a magazine as “one of Asia’s 50 cuisines”, what is “one of the 20 dishes you must eat before you die”, I think it is different! I don’t really like it. In a nutshell, this is a curry seafood noodle.


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