Southeast Asian cuisine is known to be extremely diverse and rich, always something that really attracts tourists. Singapore is no exception. This small island nation is not only famous for its skyscrapers and unique architecture but is also known as a place of cultural and culinary interference from many countries around the world. In Singapore, food is considered as the determining factor of national identity and the unifying cultural thread.
Singaporean cuisine is influenced by different cultures due to its position as an international shipping port. Therefore, Singaporean cuisine can be said to be imbued with cultural identity. Discover Singapore cuisine – the culinary capital of Asia, you will encounter typical dishes of China, India, Malaysia, Peranakan… Let’s learn about Singaporean cuisine near us with today’s article.
The feature of Singaporean Cuisine Near Me
Traditional Malaysian flavor
Singaporean cuisine is heavily influenced by the traditional flavors of the indigenous Malays. The dishes often use spices and herbs such as ginger, turmeric, galangal, chili, lime leaves, curry leaves, etc., but not too hot thanks to the combination with coconut milk to soothe. Peanut sauce is also an indispensable ingredient to enhance the flavor of dishes.
Special with Chinese dishes
The Chinese are the largest ethnic group in Singapore, accounting for nearly three-quarters of the country’s population. Therefore, it is not surprising that Chinese dishes occupy a prominent place in Singapore’s culinary culture. Here, you can easily enjoy Peking duck, Hokkien noodles, Dimsum, spicy Sichuan dishes, frugal Chaozhou dishes, and even specialties of other Chinese cuisines. The highlight of Chinese dishes is the combination of ingredients to bring about the harmony of yin and yang. Most dishes have their own meanings, such as symbolizing longevity, luck, prosperity, or prosperity.
A unique blend of Indian food
Singaporeans of Indian origin have contributed to adorn the diverse culinary culture of the island nation with favorite dishes such as Thosai, Vadai, Teh Tarik milk tea, etc. If North Indian dishes are typical with dishes Less spicy and use yogurt in cooking, South Indian dishes leave a mark in the hearts of diners because of their pungent flavor, combined with greasy coconut milk. In addition, strong-smelling spices such as cardamom, cloves, cumin, coriander, chili, etc. also appear in most Indian dishes here.
Interesting Blending with Peranakan Cuisine
Peranakan cuisine (also known as Nyonya cuisine) with its characteristic spicy flavor is perhaps the most prominent feature contributing to Singapore’s culinary culture becoming more diverse than ever. To create a perfect culinary flavor for stews and curries, the Peranakans often use a condiment called Rempah, which is mixed in specific proportions and ground into a fine powder. Typical dishes of Peranakan cuisine include babi pongteh (braised pork with bean sauce), ayam buah keluak (braised chicken in a thick and spicy tamarind sauce with keluak seeds), and beef rendang (beef stewed with coconut milk and spices).
10 Best Singaporean cuisine near me
Hainanese chicken rice
Singapore chicken rice was actually imported from Hainan Island (China) but it has quickly won the hearts of the people here as it has become an indispensable national dish when it comes to Singaporean cuisine. Jute is also one of the most famous dishes here. you can find it almost everywhere on lion island, from luxury restaurants to small street food stalls. What makes the special flavor of Hainanese chicken rice is that the rice is cooked with chicken broth, creating golden, supple, and fragrant rice grains, served with boiled chicken, cucumber, and a rich, delicious ginger sauce. make diners eat once and remember forever.
Besides chicken rice, crab with chili sauce is also a must-try dish if you have the opportunity to visit Singapore. This is a great combination of fresh and delicious crabs with firm, sweet, fatty meat and the pungent flavor of a smooth, rich chili sauce that creates a strong attraction that is hard to refuse.
Crab with chili sauce is often served with fried dumplings dipped in a delicious chili sauce. Crab is prepared for processing with 2 processes, boiled first, then fried for purpose so that the crab meat does not stick to the crab shell. Currently, there are many types of crab cooking that have become very popular such as crab with a salted egg sauce or Singapore crab vermicelli.
Surely, customers are no strangers to crepes found everywhere in the world, this flat cake originating from South India still has a very “sing” quality through the transforming hands of the chef. lion island country. Roti Prata is a light, sweet and fragrant snack made from toasted wheat flour, very suitable for daily breakfast. The flour is thinned, then added some kind of filling inside such as butter, eggs, onions, or even chocolate, and then baked. The flour is kneaded several times into thin layers before folding the edges. Roti Prata is served with fish or chicken curry sauce, or it can also be sugar.
Fish head curry
Fish head curry originates from South India but is strongly influenced by the multi-ethnicity of Singapore. The dish has a very special taste, half or whole ikan merah (sea snapper) fish head is stewed with curry with a mixture of some vegetables such as okra and eggplant. Indian-style curries are richer and spicier, while Chinese-style curries are lighter and sweeter. Alternatively, you can try the fish head curry with a hint of sour tamarind. Fish head curry should be enjoyed while still hot, served with rice, dumplings, or bread to take advantage of the delicious curry juice.
Hokkien prawn mee
As a dish originating from Malaysia, the “version” of Hokkien Mee in Singapore is still very different through the skillful processing of the chefs. Singapore’s Hokkien Prawn Noodles is a combination of egg noodles and fried rice vermicelli with shrimp, shredded char siu, and squid. At some hawker stalls, people also add thinly sliced pork as well as many other unique flavors. Another variation of this meal, Hokkien Char Mee with black sauce, uses just one egg noodle.
This is a popular dish in Singaporean cuisine near me. You can easily find it at hawker stalls as well as at night markets and are very popular with foreign tourists and locals alike. Oysters fried with eggs can be found at fried dough stalls because these two dishes have similar processing methods and ingredients, including eggs, and potato flour is mixed into eggs when frying to create porosity. Another type of processing is the one without potato flour with a slightly higher price than the regular one due to the higher amount of eggs required. In addition, in Singapore, there is a special chili vinegar only for this egg-fried oyster dish.
Laska noodle soup is a dish from Chinese and Malaysian cuisine, otherwise known as Peranakan culture. There are two types of Laska noodle soup: Curry Laska and Sour tamarind Laska. Curry Laska vermicelli is more widely known in Singapore, while tamarind Laska vermicelli is more conspicuous in Malaysian lands like Penang Laska. In fact, laska vermicelli has a variety of different recipes with differences in fish ingredients, broth, and even the type of vermicelli.
Traditional Singaporean curry Laska vermicelli uses vermicelli or noodles, coconut milk, deep-fried tofu, and several slices of fish, shrimp, and cockles. Depending on the price adjustment or the taste of each person, the meal may or may not include shrimp and blood cockles. Another unique style of Laska noodles in Singapore is known as Katong Laska, with noodles cut into short pieces that are scooped and eaten with a spoon.
In the past, Nasi Lemak was a breakfast dish, but now this dish is also popular in the afternoon and evening. Although originating as a traditional dish of Malaysia, with a slight change in processing, Singaporean Nasia Lemak still retains its rich and greasy taste. The rice is steamed with coconut milk and mixed with pandan leaves, creating a very distinctive flavor. This is also one of the 10 famous dishes in Singaporean cuisine near me.
Bak Kut Teh
Bak Kut Teh is a very famous pork rib soup in Singapore. The origin of this dish is told by the ancients that in ancient times in Singapore, there was a hungry beggar who went to a pork noodle shop to ask for food. The owner of the restaurant at that time was also in a situation of need, but still had the heart to help the beggars. He simmered a few leftover pork bones, adding the popular spices he used to season the soup, including star anise and pepper to give it a tea-like color. And from there, rib tea was born.
As a result, It is hard to believe that a peninsula with such a small area as Singapore contains such a diverse interference of rich oriental cuisine. You don’t need to go anywhere, just travel to Singapore, it seems that the taste has been traveled everywhere with culinary cultures from other countries. The “globalization” of flavors has helped to harmonize Singapore’s culinary culture with richer and more vivid colors than ever before. Our article today has listed the 10 best Singaporean cuisine near me that if you have a chance to come to Singapore, try and come back and let us know. We’ll be back with more food articles.