What food recommendations do you have in Singapore?

Singapore's list of must-eat foods is too long! From the special food cooked by well-known hawker experts to the creative food created by highly acclaimed local chefs, there are also delicious food in Michelin-starred restaurants. Taste different foods in different ways, indulge your appetite and taste all the delicious food in different environments. Every meal gives you a unique experience and enjoys the tip of your tongue.

Indian pancakes, a special food from India, are full of color, flavor, crispy and delicious. Look at the skillful skills of pancake masters, and the vegetarian dough changes luxuriously between pulls.

Indian pancakes with crisp outside and soft inside are very enjoyable every time you taste them. South Indian tortillas are made by throwing and stretching dough with ghee (Indian clarified butter), and are usually eaten with fish or mutton curry.

Roti means "bread" in Hindi, while prata or paratha means "flat". Some people think that this dish evolved from the pancake practice in Punjab, India, but it crossed the new soft long beach to Malaysia. This flat round cake is called "roti canai", and some people think it originated in Chennai.

Indian pancakes are delicious at any time of the day, no matter where they come from. Although the classic Indian pancakes are original or with eggs, the local menu now offers a variety of fancy flavors, such as cheese, chocolate, ice cream and even durian-both as a main course and as a dessert.

Different doughs

If you have the opportunity to visit pancake stalls more, you will also find that the texture of each pancake is different, some are sticky and some are crisp, but most pancakes give people a soft and crisp feeling.

The most difficult part of pancake making is stretching the dough, and the scene often makes people stop. Watch the pancake master spin the dough as thin as paper, and the area is expanded to four or five times that of the original dough. The master folded the dough into a thin rectangle and put it on the oiled baking tray.

Recommended way to eat: get started directly!

Chili crab Chili crab is fried with fresh crabs in sweet and sour sauce, which sets off the sweetness of crab meat and makes people stay fragrant.

Crabs are great, but the sauce is the brightest-sweet and salty, slightly spicy and extremely delicious. When you open the crab shell, the sauce will get all over your hands. It is impossible to enjoy the taste without sucking your fingers at this time.

You will also want some fried or steamed bread and taste them in the sauce-this sauce is made of tomato and Chili sauce, and the shredded egg adds to its consistency, which is great.

Chili crab is the greatest cooking invention in Singapore, ranking first among all crab dishes. Most seafood restaurants are easy to find, and the typical way is to eat them with delicious, sweet and juicy fresh crab paste.

The invention of crab cooking

This world-famous dish originated from a trolley in 1956. The operator is a couple, and the husband wants his wife to try to cook crabs in a way other than steaming.

Ms. Cher Yam Tian tried fried crabs with tomato sauce for the first time, but she decided to add Chili sauce to add flavor. They sell Chili crabs by the Canadian cold river and open a restaurant called Palm Beach.

Later, the famous chef who opened Longfeng Restaurant added a little complex flavor to this dish-the marinade boiled with ginseng sauce, tomato sauce and eggs replaced the bottled Chili sauce and tomato sauce. Since then, his recipes have become the most common Chili crabs in Singapore.

Hainan chicken rice, one of Singapore's national dishes, is Singapore's "national dish". This iconic food can be seen everywhere, from the deli center full of market flavor to the elegant high-end restaurant, which is deeply loved by residents and tourists.

When you see the cooked chicken lined up in the food stalls, you should know that this is one of Singapore's national dishes-Hainan chicken rice.

It can be seen everywhere in Singapore National Hawker Center, and it is also a dish in many big restaurants and even hotel cafes. Different prices of the same dish: a bite-sized chicken nugget-or the whole chicken in a team meal-is eaten with fragrant rice, choking pepper and fresh ginger juice.

The recipe of this dish was adapted from early immigrants from China, who came from Hainan Island, far from the southern coast of China. Hainan locals call this dish Wenchang chicken. They use a special variety of chicken, thin and thin, and enjoy it with chicken oil rice. The dark green pepper dip icing on the cake.

Singapore flavor chicken rice

Its cooking method can be traced back to Hainan. Cook or blanch the chicken in boiling water until it is fully cooked, and then soak it in ice water to keep the meat fresh and tender. According to a complicated local practice, chicken can also be roasted or roasted with soy sauce to bring a different taste.

In Singapore, this dish is deeply influenced by Cantonese cuisine, using spicy red pepper dipping sauce and tender chicken.

However, the success or failure of this dish lies in rice and pepper. Rice cooked with chicken soup, ginger and vanilla leaves needs a proper amount of oil. Pepper, on the other hand, must combine spicy taste with sour taste just right.