What local cuisines do you have to try in Singapore?

The following mainly introduces the traditional cuisine of Singapore!

1. Chili crab

Pepper crab was invented by a Singaporean Chinese named Xu Yanzhen. I was going to cook it for my husband and children who are picky eaters. So I innovatively added the tomato juice that children love to eat, and added a little pepper at the suggestion of the gourmet husband to enhance the taste level.

Her restaurant is called Donghuang Restaurant. The Chili crabs here taste sweet and spicy. Chili sauce with eggs is not only a good meal, but also a few fried steamed buns. The quality of the crabs used is also good, and the meat is fresh and sweet. The rich crab meat mutton is more delicious when dipped in Chili sauce. Eating crabs here is divided into "big" and "small". If there are few people, a small one can be satisfied.

There are many other authentic Chili crabs to choose from. Only the East Coast Seafood Center in East Coast Park Beach has concentrated three old-fashioned seafood restaurants, including unlicensed seafood restaurants.

(No signboard seafood restaurant), Zhenbao seafood restaurant, Long Beach seafood restaurant.

Seafood.

At the same time, black pepper crab is also very famous in Singapore, which is worth a try!

2. bak Kut teh

Bak Kut Cha-

As the name implies, "meat bone" is a soup made of bone, meat and Chinese medicine. The word "tea" comes from its medicinal ingredients (China people often refer to drinks containing medicinal ingredients as "tea", such as herbal tea), so it was later called "Bak Ku Tea". Snacks themselves do not contain tea.

Baku tea is a delicacy brought by chaozhou people. At that time, these people who went to Nanyang worked hard. Chaozhou people used to drink a bowl of Baku tea after work. Overseas Chinese think that chaozhou people's work spirit is particularly good, and they suspect that it is because he drank Bakucha. Moreover, ribs were very cheap at that time, so Bakucha was very popular.

Personally, I don't particularly like bak Kut teh, because white pepper tastes too strong, but drinking it completely makes me feel blood circulation and very carefree. Especially in tropical countries like Singapore, you can sweat while eating! You can imagine why it can cheer up hard workers!

Yahua rougucha

This is a shop that two sisters have opened for more than 50 years. Yahua is her sister's name, because the old guests are always called "Ahua"! Jen! "

Yahua's bak Kut teh is an authentic Chaozhou bak Kut teh. The soup base is made of garlic, pepper and soy sauce. The big bones and keel are boiled together for four or five hours, then the ribs and bak Kut teh are boiled in the broth, and the sweetness of the bones is released into the soup. As for the meat bones and ribs, they exude a strong meat flavor, and the meat is slightly fat and ribbed. Ounan Garden Yahua Baku-bone Tea is also Chaozhou Tea. Tea soup is light in color, and there are not as many peppers as yellow teeth. Although it's still choking, at least it's acceptable. Spareribs are softer than yellow teeth.

Huangya jingrou bone tea

Their signature meat and bone tea is a signature mixed meat and bone soup, which contains ribs and pork ribs with fried dough sticks. You can smell the thick pepper when you come up at one end. Traditional Chinese medicine and pepper taste heavy, but the taste of traditional Chinese medicine is not bitter, but it feels a little sour after entering the throat.

Songfa meat and bone tea

New Bridge at Clark Pier, Singapore.

Lu's Songfa Bakkude is an old shop, which has been open for more than 40 years. Speaking of this name, it has become the collective memory of many Singaporeans. The bak Kut teh in this family is Chaozhou-style and has no medicinal flavor. It is broth bak Kut teh flavored with Chili. The soup is mellow and delicious, with endless aftertaste.

I prefer to eat their braised chicken feet, pig feet, tofu skin, vermicelli and so on.

Initiator bak Kut teh

Bakute tea, the initiator, is also super rich in pepper flavor. Although the soup head looks a little oily, it won't feel too oily to drink. The meat on the ribs will not be too old. As a Chaozhou Opera school, Baku ancient tea, the initiator's tea soup is lighter in color, but its Chili flavor is still lighter than that of Huang Yaxi and Ou Nan Yuan Yahua, and it has a strong garlic flavor. The ribs are soft and tender, and the taste is very good.

3. Singapore national breakfast -Kaya

Coconut bread, soft-boiled eggs, coffee

Yakun, the first one, is a chain store, but the quality of many stores I have eaten in Malaysia and Singapore is absolutely superior.

This 60-year-old shop is not simple either. The boss, Yakun, went to Nanyang to work by boat when he was a teenager. He has never been exposed to coffee. He studies hard to make coffee. At that time, these people who went to Nanyang suffered all kinds of hardships. In order to open the door early, Yakun sleeps on the desktop of his bunk every night. My wife will stay at home.

KAYA, the coal stove was used at that time, because KAYA

Although the sauce is not difficult to make, it takes a lot of work, and it takes nearly 2 hours to cook one, so Yakun's wife contracted lung disease and died of pneumonia. Now Yakun is run by the second and third generations.

Their bread is still baked by an ancient method-charcoal fire, which makes the bread have a very attractive aroma of charcoal fire.

4. curry fish head

There are several schools of fish head curry in Singapore: China local flavor and Indian flavor.

Today, I want to introduce this South India Muthu's to you.

Curry dishes

What's the difference between the taste of South India and the taste of curry fish head of local Chinese?

The curry fish head made in China is light in taste, thin in soup and strong in sour taste. Mutu boss

1 1 0 years old came to Singapore from India to work. He blended Chettinad from South India into this dish, and the curry fish head soup was thick, sour and delicious.

6. Sarah

Lakasha

A frost-covered bridge

For more than half a century, their family still insisted on cooking with charcoal fire, because the firepower of charcoal fire was mild. And the price remains the same, the small bowl is S $2 and the big bowl is S $3. Lakasha

Chili sauce and perm are both difficult ~

7. Fried kway teow

Fried kway teow is a traditional home-cooked dish in Chaoshan area. Many changes have taken place since I came to Nanyang. Singaporeans are used to frying kway teow with oil noodles, and there are also black and white kway teow. The black one is added with local sweet soy sauce, and the fried kway teow is slightly sweet. They also fry the clams.

Ounanyuan fried kway teow noodles

The owner has more than 30 years' experience in fried kway teow, and this store also won the first prize in the street food master competition of vendors held in 20 1 1 Singapore.

Jessie fried kway teow.

The fried kway teow in Jubilee Street is more innovative, and the cooking is traditional but creative. Noodles are fried with pigs, but they are not too greasy. Sweet soy sauce is strong but not too sweet. The fried kway teow in this restaurant has a good balance between the taste of ingredients and the taste of seasonings. This shop has a history of more than 40 years and won the second place in the food selection of a hawker center in Singapore.

8. Fried Shrimp Noodles

9. Lin Zhiyuan bacon

I have eaten a lot of Hong Kong, Macao, Singapore and Malaysia, and their bacon is the best I have ever eaten, not one of them.

Their family insists on using only hind leg meat, 600 grams per catty.

10. Hainan chicken rice

This is Hainan people's food for ancestor worship. Rice is often rubbed into large round grains, which is convenient for people to carry.

It is an indisputable fact that Hainan chicken rice originated from Wenchang chicken in Hainan. The problem is that locals don't have this name, so many people can't find Hainan chicken rice when they go to Hainan to find their roots in the early days, so they think it is the re-creation of Hainan people's diet in overseas Nanyang.

Wenchang Chicken is a traditional dish in Hainan Island, ranking first among the "four famous dishes" in Hainan. Whether it is a banquet, a reward for the gods or a Chinese New Year holiday, it will come in handy. The traditional practice is to cook and chop the whole chicken, mix it with chicken oil and chicken soup, and then dip it in sauce, which is not far from the practice of Hainan chicken rice in Singapore and Malaysia.

However, of course, when Hainan chicken rice arrived in Nanyang, it must have changed and developed because of different soil and water. For example, chickens in Hainan are more important than those in East Asia, and chickens in South Asia are smoother and softer. In the rice part, Nanyang basically uses a lot of fragrant rice, which is made by mixing new rice and old rice in a certain proportion; Chili sauce has also been improved by many stores.

Tian Tian Hainan chicken rice

This store must go as early as possible, and it will basically be sold out by dusk.

Jinjin restaurant

1 1. Noodles

This is a kind of food that Fujian people brought to Singapore and Malaysia, but it was unrecognizable after it was spread to the local area.

There are many ingredients in Fujian noodles in Singapore ~

There are fried fish, fried fish cakes, fried meatballs, braised pork, five coriander and so on.

Yuanchun famous noodles

Their family won the first place in the best snack shop in Singapore on 20 14.

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