What are Singapore’s specialties?
1.Crab Chili
Chili crab is a typical Singaporean dish consisting of a crab and its shell bathed in a sweet and spicy sauce . Part of the fun of chili crab is that it can be presented a little messily on the plate when eaten.
To prevent the sauce from sticking to your hands when removing the crab meat, many restaurants provide plastic gloves. Generally, mangrove crab is the preferred crustacean, although high-end restaurants also use California stone crab or other more expensive imported crabs. The side dish is mantou, steamed buns that are perfect for dipping.
2. So toast
To start your day off right, don’t miss kaya toast. Kaya is a deliciously sweet jam made from coconut , sugar, and eggs . The mixture is cooked until thick, rich, and slightly caramelized.
Pandan leaves give this spread its distinctive fragrance and green color . The aroma of pandan resembles vanilla, blended with a hint of pine. With a little butter on perfectly toasted slices of white bread, kaya toast is a traditional Singaporean breakfast often served with kopi (coffee) and a boiled egg.
3. Laksa
Rice noodles and a spicy, aromatic coconut curry broth come together in a delicious bowl. Laksa owes its wonderfully nuanced flavor to a spice paste made from laksa leaves , shallots, chili peppers, galangal, lemongrass, and dried shrimp paste.
All these ingredients are blended with a rich coconut cream and fish stock to create a very nourishing and aromatic broth. When it comes to toppings and spices, many cooks get creative. From shellfish to quail eggs to tofu , anything goes, but shrimp and other seafood are very popular.
4. Hokkien mee
The Singaporean version of this Fujianese classic, hokkien mee, is a sumptuous bowl of yellow noodles floating in a spicy chili broth and usually topped with a large prawn . The preparation of hokkien mee varies depending on the restaurant or street vendor. Popular toppings include pork ribs , pork belly , octopus , fish balls , boiled eggs, and ground peanuts. Sometimes the prawns are replaced with smaller crabs.
The best cooks simmer their broth for hours and use a mixture of shrimp heads and pork bones, which brings richness and plenty of flavor to each bowl.
5. Turn the wheel
Today, these flat, crispy pancakes can be seen grilling in every hawker center across the city. These delicious, buttery pancakes are especially delicious when dipped in curry sauces , but they are also served on their own.
Roti prata are often topped with an egg, and modern variations are filled with cheese , onions , and other savory and sweet toppings .