Singapore- Home to some extraordinary culture, food, and people. This little island city has so much in its store that one can hardly finish exploring it in one go.
Back in Time:
This Modern city was first founded in the year 1965 and was popular as one of the major port cities. Along with large ships, people could also find traders on this land from all around the world. In all these centuries, foreign immigrants from Japan, Europe, India, Indonesia, Malaysia, and China helped in shaping the population of this island city. With so many diverse cultures, it is needless to say that a “diverse culinary scene” was destined to form. Just take a look around and you will find roti paratha getting served alongside a mouth-watering seafood.
Singaporean Dishes are like tectonic plates that keep shifting every now and then. Every day, new dishes are discovered and make popular. Some old dishes also lose their followers and slowly get forgotten. However, the best dishes always survive. Some example of such great dishes is Fish Head Curry, Rendang, Popiah, Carrot Cake, Fried Hokkien Mee, Laksa, Chicken Rice, Chilli and Black Pepper Crab, etc.
Singaporeans are very proud of their food and cultural heritage. Well, that is quite justified because this island city is also popular as a “shopping and food paradise”. However, the country has lot many things in its store. Most importantly, Singapore unites many races. Take a look around the hawkers center and you can see how packed they are day and night with foreign as well as local customers.
Singaporean dishes are incredibly cheap- Sounds delightful isn’t it? Well, it won’t if you know that the people preparing these dishes spend 14 to 15 hours in the kitchen and still doesn’t earn enough to live a decent life. Its way more heartbreaking when you hear people making noise for a little rise in the price of the dishes.
What To Expect in Future:
Lot many people talk about the death of hawkers and the hawkers stall in Singapore. However, this isn’t the case at all. Hawkers are still alive and more of them are about to open shortly. Prices are increasing lately and will continue increasing with time. Well, this isn’t a bad news at all because we don’t want them to close down.
Singapore already has some excellent chefs in their kitchen and hopefully, there are more to join.
Singapore cuisine is extensively diverse just like its people. It has a blend of Indian, Indonesian, Chinese, Malay and the western culture. Pay a visit to the hawker’s center in Singapore and you can experience the diversity they cherish in their cuisine.
Hainanese Chicken Rice:
This is basically steamed chicken, cooked in chicken stock and rice. It is one of the most favorite dishes in Singapore and can be considered as a great choice for lunch. The quality of the stock is the most important element, which you can understand by taking a look at the flavorful rice.
This is Hard-shelled crabs cooked in the base of tomato chili and semi-thick gravy. The steamed crabs are slightly cracked and then fried in a paste of eggs, ketchup, and chili sauce. Irrespective of its name, chili crab isn’t at all spicy.
Rice noodles cooked in a spicy coconut curry with chicken meat, egg, fish cake, and shrimps. Laska is also available in various varieties, but the one you will find in Singapore is known as the Katong Laksa along with cut-up. Sometimes, tofu puffs and cockles are also added along with it.
Char Kuay Teow:
White noodles fried with Chinese sausages, clams, fish cake, bean sprouts and soy sauce.
Hokkien Prawn Mee:
Stir-Fried Hokkien Mee is cooked with fish cake, squid, pork, prawns and sliced chicken, which is again season with chili, vinegar, and soy sauce. While serving, the hawkers also add sambal sauce and lime wedge to the dish. Singaporean Version of this dish is cooked with flat egg noodles.
Originates from the streets of Singapore, barbecued stingray is a very popular dish seafood served in the hawker’s stall. The traditional way of cooking this dish features stingray slated in sambal sauce along with shrimp chili paste and diced tomatoes. After this, the entire staff is wrapped in banana leaf for a slow cook or grill.
Fish Head Curry:
Vegetables and a huge fish head cooked in a curry and served hot with bread or rice. Usually, combines with a glass of lime juice or calamansi. Sometimes, tamarind juice is also combined to add a little sour taste to the dish.
This is a very popular side dish, skewered grilled meat offered with cucumber chile relish, peanut sauce, and rice sauce. It can also become a great party snack. It comes with the strong scent of turmeric and spicy flavor.
Peeled prawns 4
Fish cake 4 slices
Squid 2 pieces
Minced garlic 1 tbs
Udon noodles and thick Hokkien 250g
Some Choy Sum
Tapioca starch 1 tbs
Cold water 2 tbs
Thick caramel sauce 2tbs
Light soya sauce 1 tbs
Chicken stock 200ml
Sugar ½ tbsp
Chicken stock granules 1tsp
Dash of pepper
In a bowl, mix some tapioca starch in cold water and keep aside.
Now, take a saucepan and heat it until smoking. Add 2 tbsp oil and bring it to the smoking point again.
Add noodles, garlic and stir fry. Little later, add chicken, squid, fish cake and prawns in the pan and cook for some minutes.
Now, add all the ingredients you had for seasoning and allow to simmer.
Add some Chinese greens and cook again for 30 seconds. Once done, mix the tapioca starch mixture and simmer it until thick.
Remove it from heat and serve hot with calamansi lime and fresh belacan sauce.