FOODIE ATTRACTIONS
@ SINGAPORE
1. HAINANESE CHICKEN RICE
Actually the dish was created by the immigrants from HAINAN from south china. Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean cuisine. RECEIPE
2 . CHILLI CRAB
It is a SOUTHEAST ASIAN seafood originating from SINGAPORE. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. It is listed at number 35 on the World’s 50 most delicious foods list compiled by CNN Go in 2011 . It is commonly served with a side of either fried or steamed mantou buns, which are used as a vehicle to scoop up the sauce . RECIEPE
3 . LAKSA
It is a one of the most famous dish in SINGAPORE & MALAYSIA .Laksa is a spicy noodle dish popular in Southeast Asia.Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam . Thick rice noodles, also known as “laksa noodles” are most commonly used. The type of Laksa is generally based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, tamarind slice), or a combination of those two.Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as Laksa Lemak or Nyonya Laksa. RECIEPE
4. CHAR KWAY TEOW
It’s a stir fried Chinese-inspired rice noodle dish from Maritime Southeast Asia . In Hokkien, Char means “stir-fried” and kway teow refers to flat rice noodles. It is made from flat rice noodles. It is one of the most popular and expensive breakfast in the Singapore. Noodles are stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan. RECIEPE.
5 . Hokkien prawn mee
There are three distinct types of Hokkien mee found in Malaysia and Singapore.
1.Penang Hokkien mee : It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs. Sliced prawns are also added into the dish, along with pork slices, hard boiled eggs, kangkung, bean sprouts, fried shallots, lard and sambal.
2.Hokkien Char Mee : Hokkien fried noodles, It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork liver is included). The best examples are usually cooked over a raging charcoal fire.
3.Singaporean hae mee : The Singaporean variant consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish). It is most commonly garnished with prawns, fish cake, pork ribs, squid, spring onions or chives. Traditionally, small cubes of fried lard are added RECIEPE
6.FISH HEAD CURRY
Fish head curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines.The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. It is served as CURRY in a Main course.Tamarind (asam) juice is frequently added to the gravy to give the dish a sweet-sour flavor. This variety of fish head curry also has a thinner, orange gravy.Coconut milk can be added to this dish. RECIEPE
7. CHICKEN SATAY
Satay is a seasoned, skewered and grilled meat, served with a sauce. It is a National Dish of Indonesia. Indonesian satay is often served with a sweet soy sauce, and is often accompanied with lontong, a type of rice cake.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce.It is most popular as street food in Singapore. RECIEPE