Food in Singapore, Singapore

Hard shelled crabs cooked in tick tomato and chilli gravy. Best eaten with “man tou” (fried bun) soaked in the gravy and not to afraid to used your hands eat the crab to have a uniquely Singaporean taste.

Beside chilli crab you would also try a dish of pepper crab is hard shelled crabs that cooked with thick pepper gravy. You can get chilli and pepper crab in most of the hawker centres, coffee shops and seafood restaurants.

Steamed chicken accompanied by fragrant rice cooked in chicken stock. Served with cucumber slices, minced ginger, chilli sauce with dark soy sauce. This is one of the common dish where most Singaporean like to eat for lunch and dinner when they eat outside. You will be able to find in all the hawker centres, food courts and coffee shops.

Stick-skewered marinated meat grilled over charcoal fire. Served with rice Ke tu pat (rice cake), onions, cucumber and a spicy peanut gravy. The barbecue meat is usually is usually chicken, beef and mutton.

You only able to get pork meat from Chinese stall. It cost you around $0.40 per stick and you buy satay at most of the hawker centres.

Rice noodles bathed in spicy coconut curry gravy with shrimps, eggs, chicken and cockles. You can have Laksa at hawkers and food courts. Perhaps one of the famous Laksa in Singapore is the Katong Laksa it differs from its counterparts in that it is served only with a spoon no chopsticks.

Bak kut teh in Hokkien means pork ribs and Chinese tea. There are two main styles of the pork ribs soup. One is serves with peppery and clear soup and the other consists of a darker soya-sauce coloured soup. It usually served with rice,youtiao (fired dough) and red chilli with soy sauce. It is also good to take with Chinese tea to dissolve the fat consumed in the pork-laden dish. You can get Bak Kut teh in most of the hawker centres and food courts.

Roti prata is crispy, crusty South Indian pancake make of fat, flour and water. You choose to include egg or just simply plain prata. It is served with curry gravy and sugar for plaint prata. The best taste is to use your hand and soaked the prata into the curry gravy. I like to watch the chief flicking the prata it require skill do the flicking. Most of the time it is sold at coffee shop and hawker but sometime you can even find it at food court.

Is a spicy curried disk made using a hug fish head and vegetables served with rice or bread. Is a famous dish for Singaporean Indian and Chinese and can be find in both Indian and Chinese restaurant. Chinese restaurant will served the dish in a large clay pot while in Indian restaurant fresh banana leaves are laid before the diners and steaming rice is scooped onto them. How to eat? You can poured the curry over the fragrant rice and eat the rice with the vegetable and the fish head or use the bread to soak into the curry to enjoy the taste and fragrant of the curry gravy.

Singapore frog porridge, one of the specialties of this Lion Island. Someone says that “if you have not eaten Singapore frog porridge yet, you also have not been in Singapore”.

The porridge is cooked from the soft, aromatic rice in the bone broths, so it tastes sweet and flavorful naturally. Among the white of the porridge are the green of the chopped spring onions as well as the fragrance of the pepper. The most attractive thing here is the pots serving of frogs. Frog meat tastes like chicken meat but much sweeter and softer version.