5 most famous national dishes of Singapore

//www.facebook.com/parkhotelgroup presents a description of Singapore's national dishes.

CHILLI CRAB

The two most famous crab cooking methods in Singapore include gravy made from sweet spicy tomato chili sauce or black pepper sauce. Cooking crab with chili usually involves two steps: first they are boiled, then fried so that the meat does not stick to the shell.

Recently, crabs fried in egg batter or crab noodles have gained great popularity.

LAKSA

Lax is the brainchild of Chinese and Malay cuisine, in other words, a dish of Peranakan culture (descendants of Chinese immigrants). There are two types of laks: kari and assam-laks. Mostly in Singapore they eat lax with curry, the second you will find in the Malaysian regions, like Penang (Malaysian island). In fact, all versions of this dish are different varieties of fish, broth and even noodles.

Traditional Singapore curry lax is made from vermicelli, coconut milk, tofu (tau pok) with fish slices, shrimp and shellfish. To save money or due to a drop in demand, some stalls may refuse to make laks with shrimps and mussels.

The main ingredient of the unique Singaporean laksa, also known as Katong Laksa, is a vermicelli cut into pieces. Traditionally, it is eaten exclusively with a spoon! Now there is a lot of debate about who came up with this dish.

ROTI PRATA

Roti Prata is another cross-cultural dish that has been firmly entrenched in Singapore's cuisine. Indian origin, Malay name, and the Chinese are preparing it! This is a great example of racial harmony in Singapore!

Roti Prat's popular dish is made from flour, cheese, eggs, mushrooms or even chocolate are added to the dough. Pancakes bake from thin pastry and turn over several times before wrapping the filling. Some shops make pancakes so thin that they start to crunch right in the pan.

They are even called "paper" or "silk." Prata is served with fish or chicken, curry sauce, some even prefer to sprinkle them with sugar.

ROJAK

Chinese or Malay Rojak in Singapore is Yutiao (fried dough), bean sprouts, tau pok (puff tofu), radishes, pineapple, cucumbers and roasted peanuts. Then all this is mixed with shrimp paste sauce. The set of ingredients in Chinese / Malay cuisine is quite standard.

In another distant version of Indian cuisine, you can choose any ingredients for Rojak. Red sauce is made from potatoes and spices. You can also add peanut sauce.

CHIKHEN RICE

More specifically, Hainan chicken with rice is the most popular holiday dish in Singapore. The menu of any cafe in Singapore will be incomplete if there are no "chicken with rice" columns. The whole chicken is dipped in a boiling broth with pork, so that the meat absorbs the aroma. In another embodiment, the bird is immersed in ice to obtain a jelly-like skin, which is then easily cleaned.

Also, chicken can be fried, this option is called "black chicken" to distinguish it from the original dish. Good-service stores can even help you remove bones.

Rice, which is used in the preparation of this dish, is cooked in chicken broth with ginger, garlic and sometimes with pandanus leaves, which give a special aroma. Chicken served with chili sauce with garlic and red pepper. Sometimes the dish is poured with dark sauce and chopped ginger is added to the spoons.