Singapore is a wonderful city with the largest selection of piquant Asian flavors. Recipes of national cuisine of Singapore were created for more than one century. Of course, many of the neighboring nationalities influenced the ingredients and method of preparation, as well as cultural traditions . A huge variety of Singaporean cuisine surprises many tourists, both as a way of cooking (for example, fried noodles) and amazing spicy tastes of Indian spices (tamarind, turmeric, paprika). The chefs of the best restaurants or street stalls where you can eat cheaply , always try to please their visitors, especially tourists, and put in each dish a piece of the soul.
National cuisine of Singapore
A great influence on the main national dishes of the cuisine of Singapore is provided by the Malay, Indian and Chinese cultures. A huge variety of herbs, seafood in sweet and sour sauce, unusual soups with curry - all this you can find in local restaurants in Singapore. Consider the "crown" dishes of Singaporean cuisine:
- Chile-lobster - this dish you just have to try, if you are in Singapore. What is special about it? The main ingredient in this dish is a lobster or crab. It is marinated and baked in a fairly spicy sauce (a mixture of tomato paste with cayenne pepper), but in order to "reduce" the severity, the dish is served with rice. It is not surprising that this dish is considered "crown" on every table of Singaporean cuisine, because it has collected the notes of all influential folk cultures.
- Hainan rice with chicken - steamed rice with chicken pieces. What is unusual about it? It's all about the sauce served with the dish: soy or ginger. It is ginger sauce or pasta that gives this dish an unusual shade. The recipe for this food came from Chinese cuisine.
- Sate - these are miniature shish kebabs in peanut sauce. The recipe for this dish came to Singapore from Malay cuisine. Peanut sauce can be replaced with coconut, which will make the meat surprisingly gentle.
- Roti Prata - Indian pancakes, crispy from the outside and soft inside. Usually they are served with sugar sauces, chocolate, durian or masala. Many of Singapore's chefs like to add to the pancakes a refueling of seafood (squid, mussels, shark meat).
- Lax - rice noodles with an unusual dressing. Usually it is watered with coconut sauce and prawns (fish, tofu) are added. This dish in Singaporean cuisine appeared under the influence of Malay culture.
- Buck Kut Tek - soup of pork ribs, which deserved the recognition of many. The main additives of this dish are: pepper, rice and Indian herbs (star anise).
- Kaya Toast - traditional breakfast of Singapore cuisine. Toasted white bread cut into rectangles, spread a thick layer of butter. Toasts can be seasoned with various spicy spices or soy sauce. Traditionally, this dish is served lightly toasted eggs, or boiled soft-boiled.
Do not be afraid, try the dishes of the cuisine of Singapore from seafood, because the main ingredients (stingrays, shrimps, lobsters) are always fresh and, undoubtedly, deliciously cooked. Generally, Singaporean cooks are a little afraid of negative criticism, so even in the usual snack kiosk you can buy yourself a quality and amazingly delicious dish.
Prices of food in Singapore
In Singapore, every street and square is simply teeming with a variety of markets (the most popular of them is the market of Teloc Air), cafes, restaurants or snack bars. In any institution chefs are ready to perform the most daring and unusual your whim for relatively little money. In ordinary snack bars in Singapore, food prices are very low. For example, for soup Buck Kut Tek you will pay an average of 3 Singapore dollars. Naturally, in first-class restaurants this dish will cost higher, but not significantly - 3.5-4 Singaporean cu Consider the estimated prices for food in Singapore:
- seafood dish - 4-6 SGD;
- laksa-5-7 SGD;
- traditional breakfast - 7 SGD;
- soup (rice, with seafood, meat, etc.) - 8 SGD;
- coffee, tea, juice and drinks - 2-3 SGD.
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