Understand Singapore’s representative cuisine in one minute

Singapore is a multi-ethnic country. Chinese account for a large proportion of Singapore’s citizen population, as well as Malays, Indians, Eurasians and other ethnic groups, forming a hodgepodge of food. And take a look to learn about Singapore’s representative cuisine in one minute.

1. Chill Crab:

A long time ago, people’s living habits have changed from hunting to gathering, but there is only one exception: the ocean, the last hunting ground of mankind. In Singapore, all kinds of seafood are common ingredients on the table, the most famous of which is chilli crab. The fresh crab meat is tender and chewy, and the special sauce is spicy and slightly sweet. This is the "national dish" that Singaporeans are proud of.

The super magic power of chili crab is that people who dare not eat spicy food will fall hopelessly in love with it! Pour the thick red tomato chili sauce on the delicious and fragrant crab, which is sweet and sour. Tempting.

2. Bak Kut Teh:

Bak Kut Teh is not tea, but a soup made from meaty bones and Chinese medicine. It is very popular in Singapore. There are different schools of making Bak Kut Teh: the Fujian style, which has a thick soup, uses Chinese medicinal materials and spices, and adds dark soy sauce, and has a rich medicinal aroma; the Teochew style, which has a clear soup, uses pork bones and pepper as the main seasonings, adds light soy sauce, and has a fragrant aroma. And sweet.

3. Hainan Chicken Rice

For thousands of years, food has been constantly migrating and changing with the footsteps of people. Singapore’s Hainanese Chicken Rice was brought to Singapore by early Chinese immigrants from Hainan; it is simple to make but very skillful. The chicken must be smooth and tender, the rice cooked in chicken soup should be soft and chewy, the dark soy sauce in the sauce must be thick, and the chili sauce must be spicy. Too spicy or too light will affect the success or failure of the entire dish.

The original Hainanese Chicken Rice is made of white rice with steamed chicken and minced ginger. However, influenced by Singapore's multi-ethnic food culture, "Singapore Hainanese Chicken Rice" was formed. The method is to put the chicken into water and slowly cook it, then cut it into pieces and arrange it on the white rice. The white rice is steamed with chicken soup and chicken oil. It can be dipped in dark soy sauce, minced garlic or chili sauce. It is selected as Singapore's favorite dish. Food representative.

4. Nasi Lemak:

Nasi Lemak is a very common delicacy in Singapore. Nasi Lemak is milky white in color and exudes a rich coconut flavor. Fresh fragrance. Nasi lemak is milky white in color and exudes a strong coconut fragrance.

5. The Tarik:

Teh tarik is also called: "flying tea". It is pulled back and forth with two cups. The longer it is pulled, the more foamy it will be. The more it tastes, the better it will taste. It is the most popular tea-containing beverage that people like and drink most.

6. Satay:

Satay is made by skewering marinated beef, mutton, and chicken, grilling them over charcoal over moderate heat, and then dipping them in a thick layer of Eat it with satay sauce.

Satay is made by skewering marinated beef, mutton, and chicken, grilling them over charcoal over moderate heat, and then dipping them into a thick layer of satay sauce.

7. Laksa:

Laksa is the most representative Nyonya delicacy. Coconut milk, chili, dried shrimps, clam meat, and fish cakes are mixed in the curry soup. And ingredients such as fried tofu are mixed into a soup, and fine white thick rice noodles are added to create a bowl of spicy food that will make you spit fire.