Singaporeans treat their food almost religiously. The natives here are foodies who spend hours debating where to get the best *insert dish* and are willing to travel all around the island for it.
Singaporean food reflects the multiethnic makeup of the city-state by incorporating elements of Malay, Chinese, Indonesian, Indian, and Western cooking styles.
Going to one of the hawker centers or food courts in a mall will be educational and delicious. Remember to consider your health as you explore the various delicacies and also select the best restaurants that will offer clean eats.
Every time, a simple eggless cake recipe yields a very moist, airy, and delicious traditional sponge. There is something for everyone regarding eggless cakes in Singapore, from decadent chocolate treats to fruity, refreshing ones and everything in between! Don’t want to spend much time in the kitchen yet have a sweet tooth? Your sweet taste can be satisfied by the amazing eggless chocolate cake!
Cooked with a tomato-chili base in a semi-thick sauce are hard-shell crabs. The partially cracked crabs are softly stir-fried in a mixture made of eggs, ketchup, and chili sauce after being steam-cooked. Chilli crab is not as fiery as its name might suggest. Dig in with both hands, as bread is typically requested to suck up the gravy!
Barbecued stingray, which first appeared on the streets, has become popular as a seafood dish offered at hawker stalls. The traditional dish includes rich sambal sauce over stingray flesh. Diced tomatoes, chiles, and shrimp paste serve as the foundation of this hot condiment. After that, it is wrapped in a banana leaf and slowly grilled.
Chinese Rice with Chicken
Rice cooked in chicken broth is eaten with steamed chicken. This lunchtime staple is an efficient and satisfying option. With this dish, the quality of the chicken stock is essential, and you can tell by how flavorful and fragrant the steamed rice is. Try it out by drizzling some dipping sauce over the chicken.
Curry with FishHead
It is a large fish head cooked in a curry with veggies and eaten with rice or bread. Most frequently served with a glass of “calamari” or local lime juice. With influences from Malaysia and China, it has South Indian origins. Some variations include tamarind juice to enhance a sweet-sour flavor, so if you’re a fan of fish, you’ll love this dish!
Hokkien Mee is one of Singapore’s most well-liked fried noodle hawker fare, along with Char Kway Teow. It is a cuisine that originated in the Hokkien people’s native province of Fujian in China and has now spread to Malaysia and Singapore.
Hokkien Mee comprises white rice noodles and yellow egg noodles fried in a wok with an egg, bean sprouts, and frequently seafood, typically shrimp and squid. It’s prepared slightly differently by different hawkers; some stir-fry it more dryly, while others do it with gravy.
A Sweet Tooth’s Desserts
Drink some fresh fruit juice or coconut water to wash down your meal. On a sweltering day, finish your lunch with a cool native treat like chendol or ice kacang. A mountain of grated ice covered in various sweet syrups, with a base of jelly, red beans, corn, and atap seeds, is known as ice kacang. If you’re feeling more daring, the “king of all fruits,” the durian, makes for a relatively “rich dessert.”
One of the best examples of blending Chinese and Malay flavors and ingredients in one bowl is laksa. A bowl of laksa starts with noodles, frequently rice noodles, then topped with gravy or curry, some pieces of protein, and frequently some vegetables and herbs.
There are wide distinct varieties of laksa, some are more water-based, and some of which contain creamy coconut milk. The Malay peninsula enjoys a lot of laksa, and Singapore is home to many world-famous laksa eateries.
But, only durian does not require prior preparation; it is beautiful in its raw form. One cannot express it more simply than this: durian is one of the most remarkable natural phenomena on Earth.
It’s a fruit that can be so sweet, buttery, creamy, and rich that nothing, not even a block of the butter itself, can compare to it; it grows in an oblong shape and has sharp thorns and the strong perfume of delicious jungle honey. Among all that sugar and creaminess, there remains a consistent bitterness.
Wantan mee is a noodle dish that originates in the Cantonese region of China and can be found at almost any hawker center in Singapore. The staple ingredients, including yellow egg noodles, wanton dumplings, small boiled veggies, and sometimes pieces of char siu, are all present. You enjoy a variety of noodles, but one of your favorites is egg noodles. Freshly prepared egg noodles have a great chewiness and tang that you’ll love.
Slice of Carrot Cake
Chai tow kway, often known as a carrot cake, is another one of the standard Singapore meals that can be found at virtually any hawker food center in the city. It’s a snack food well-liked all around Southeast Asia, not only in countries like Thailand and Vietnam.
Carrot cake in Singapore, in contrast to the sweet carrot cake made with orange carrots in the West, contains no carrots at all but gets its name from the fact that daikon radish can be used interchangeably with carrots in some Chinese dialects. The rice cakes that comprise chai tow kway are created from rice flour and shredded daikon and then cooked in a combination of pork fat and eggs.
Keep nutritious options in mind while you explore Singaporean cuisines. A diet abundant in fresh produce, whole grains, and low-fat dairy products has been shown to lower blood pressure and cholesterol levels, lowering the risk of cardiovascular disease.
Too much salt and saturated fats in the diet can lead to high blood pressure and cholesterol. It has also been shown that eating oily fish like salmon and trout once weekly can help reduce the risk of heart disease.