No journey in Singapore is complete without tasting some of the best local delights and foods that this country has to offer. Instead of just writing a normal article about Singapore food and local delights and rattle of some of the local restaurants and their local foods, I shall give you our signature local foods and some of the favourites - some of the best our local culinary skills has to offer. The list starts and ends with the familiar for anyone that is local and will bring great memories of good tasting food.
Hainanese Chicken Rice Chicken rice is one of the popular dishes in Singapore. The rich flavour of the rice comes from the grains that have been pre-fried in chicken fat and then cooked in chicken broth. The chicken is steamed until it is just cooked with a little pink remaining on the flesh near the bones. It is usually accompanied with a chilli sauce made up of chillies, chicken broth, garlic and
ginger. Diners can enjoy an accompanying soup or consommé with stock of chicken and some herbs added lightly to its mixture.
Satay Satay is small bite-sized pieces of chicken, mutton and beef steeped in a sweet piquant preserve. These chunky pieces of mouth watering meat are skewered on giant toothpicks and fanned over a large flame. Side dishes include cut cucumbers, rice dumplings, onions and a peanut sauce.
Roti Prata This dish is like a fried croissant or pancake, originating from South India. The pancake is fried on a hot, oily griddle until it's cooked, and marked with brown spots, then served with curry
gravy. Prata is a popular choice for breakfast and supper.
Chilli Crab Singapore's unofficial "national dish" and a favourite at seafood restaurants!
It has a sauce that is drawn from the strengths of great chillies, the freshest eggs, tomatoes and other hers and ingredients. It can be eaten on its own, scooping great dollops of chilli or soaked in bread for a spicy serving.
Laksa Laksa is an exciting concoction of noodles made from flour in a curry like gravy made of spices, herbs, dried shrimp, coconut milk and chilli. It is served with slices of fishcakes, prawns
and cockles. What began as a spicy peanut based gravy evolved into today's version, combination of Chinese, Malay and mostly Peranakan influences.
Nasi Lemak is a breakfast concoction of the Peranakan dishes and some say are the threshold of the Malays in Singapore. Coconut rice served with anchovies, fresh fried frish, special sambal and egg plus cucumber combo, it is a signature kampong dish that you cannot miss.
So there is a list of some of the best and greatest food that we can offer. Although this is just the tip of the iceberg, there are so many more you can eat and choose from. Just walk along the local streets and pop into anyone of the coffee shops you find - you will be sure to find a local savoury hit!
Hainanese Chicken Rice Chicken rice is one of the popular dishes in Singapore. The rich flavour of the rice comes from the grains that have been pre-fried in chicken fat and then cooked in chicken broth. The chicken is steamed until it is just cooked with a little pink remaining on the flesh near the bones. It is usually accompanied with a chilli sauce made up of chillies, chicken broth, garlic and
ginger. Diners can enjoy an accompanying soup or consommé with stock of chicken and some herbs added lightly to its mixture.
Satay Satay is small bite-sized pieces of chicken, mutton and beef steeped in a sweet piquant preserve. These chunky pieces of mouth watering meat are skewered on giant toothpicks and fanned over a large flame. Side dishes include cut cucumbers, rice dumplings, onions and a peanut sauce.
Roti Prata This dish is like a fried croissant or pancake, originating from South India. The pancake is fried on a hot, oily griddle until it's cooked, and marked with brown spots, then served with curry
gravy. Prata is a popular choice for breakfast and supper.
Chilli Crab Singapore's unofficial "national dish" and a favourite at seafood restaurants!
It has a sauce that is drawn from the strengths of great chillies, the freshest eggs, tomatoes and other hers and ingredients. It can be eaten on its own, scooping great dollops of chilli or soaked in bread for a spicy serving.
Laksa Laksa is an exciting concoction of noodles made from flour in a curry like gravy made of spices, herbs, dried shrimp, coconut milk and chilli. It is served with slices of fishcakes, prawns
and cockles. What began as a spicy peanut based gravy evolved into today's version, combination of Chinese, Malay and mostly Peranakan influences.
Nasi Lemak is a breakfast concoction of the Peranakan dishes and some say are the threshold of the Malays in Singapore. Coconut rice served with anchovies, fresh fried frish, special sambal and egg plus cucumber combo, it is a signature kampong dish that you cannot miss.
So there is a list of some of the best and greatest food that we can offer. Although this is just the tip of the iceberg, there are so many more you can eat and choose from. Just walk along the local streets and pop into anyone of the coffee shops you find - you will be sure to find a local savoury hit!
Wow that's a wonderfull blog having all details & helpful. singapore local food
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