1. BAK KUT TEH
One good way of perking up your mornings is by having a bowl of steaming Bak Kut Teh, a kind of Chinese soup which is very popular in Malaysia, China, Taiwan, and guess what? Singapore!
Translated as meaty bone tea, this flavourful soup is cooked by simmering the meaty pork ribs in a special broth mixed with herbs and spices.
One good way of perking up your mornings is by having a bowl of steaming Bak Kut Teh, a kind of Chinese soup which is very popular in Malaysia, China, Taiwan, and guess what? Singapore!
Translated as meaty bone tea, this flavourful soup is cooked by simmering the meaty pork ribs in a special broth mixed with herbs and spices.
2. CHICKEN RICE
We think it’s safe to say that Singaporeans love their Chicken Rice. For those who do not know what this is, this is a dish of Chinese origin and is usually associated with Hainanese cuisine. It’s also been said that this steamed white chicken topped with light soy sauce and served with fragrant rice is known as the country’s national dish. What makes this simple dish a favourite in this country is the light flavour, which is only enhanced by chillies, chicken broth, garlic, and vinegar.
Photo courtesy of OpenRicer babyyy
We think it’s safe to say that Singaporeans love their Chicken Rice. For those who do not know what this is, this is a dish of Chinese origin and is usually associated with Hainanese cuisine. It’s also been said that this steamed white chicken topped with light soy sauce and served with fragrant rice is known as the country’s national dish. What makes this simple dish a favourite in this country is the light flavour, which is only enhanced by chillies, chicken broth, garlic, and vinegar.
Photo courtesy of OpenRicer babyyy
3. HOKKIEN MEE
Fried Hokkien Mee is a must-try dish which is said to have originated from the Hokkien style of cooking. It’s basically fried noodles cooked in Hokkien style. Ingredients such as squids, prawns, fish cakes, vegetables, and pork strips are added for a more extravagant flavour. A good dish of Hokkien Mee should really be served wet and not dry. This greatly depends on how the cook has mastered the art of frying. Once done, it’s usually placed in a banana leaf for that added aroma (and some say, taste) and served with lemon to remove the oiliness of the dish.
Photo courtesy of The Glass House
Fried Hokkien Mee is a must-try dish which is said to have originated from the Hokkien style of cooking. It’s basically fried noodles cooked in Hokkien style. Ingredients such as squids, prawns, fish cakes, vegetables, and pork strips are added for a more extravagant flavour. A good dish of Hokkien Mee should really be served wet and not dry. This greatly depends on how the cook has mastered the art of frying. Once done, it’s usually placed in a banana leaf for that added aroma (and some say, taste) and served with lemon to remove the oiliness of the dish.
Photo courtesy of The Glass House
4. CHILI CRABS
When it comes to food, the best representation of the term “uniquely Singaporean” is the chili crabs. Its humble beginnings can be traced back to the Kampong Days in Madam Cher Yan Tiam’s humble abode. Back then, dinner she would prepare for his husband was steamed crabs he would catch on the beach after work. One day, her husband suggested they change the style of cooking a bit, so she stir-fried it in tomato sauce and added chili. Over the years, it has undergone many improvements such as the addition of sambal chili and eggs. But one thing stays the same, Singaporeans’ cravings for Chili Crabs will never fade.
Photo courtesy of Redhouse Seafood Restaurant
When it comes to food, the best representation of the term “uniquely Singaporean” is the chili crabs. Its humble beginnings can be traced back to the Kampong Days in Madam Cher Yan Tiam’s humble abode. Back then, dinner she would prepare for his husband was steamed crabs he would catch on the beach after work. One day, her husband suggested they change the style of cooking a bit, so she stir-fried it in tomato sauce and added chili. Over the years, it has undergone many improvements such as the addition of sambal chili and eggs. But one thing stays the same, Singaporeans’ cravings for Chili Crabs will never fade.
Photo courtesy of Redhouse Seafood Restaurant
5. CHAR KWAY TEO
Its name literally means stir-fried rice cake strips. A popular noodle dish in Malaysia, Indonesia, and Singapore, a plate of char kway teo is a chock full of noodles, prawns, sausages, fish cakes, eggs, and many other ingredients
This popular dish started out as food for the labourers because it was cheap and it never failed to fill their grumbling tummies. As time went on, many variations were invented which sealed its place as one of the top local food faves in Singapore.
Photo courtesy of OpenRicer purplelicious
Its name literally means stir-fried rice cake strips. A popular noodle dish in Malaysia, Indonesia, and Singapore, a plate of char kway teo is a chock full of noodles, prawns, sausages, fish cakes, eggs, and many other ingredients
This popular dish started out as food for the labourers because it was cheap and it never failed to fill their grumbling tummies. As time went on, many variations were invented which sealed its place as one of the top local food faves in Singapore.
Photo courtesy of OpenRicer purplelicious
6. MEE GORENG
A dish which is well-loved in Malaysia, Indonesia, and Singapore, Mee Goreng is a noodle dish which is cooked alongside garlic, shallots, eggs, and meat such as mutton, pork, or chicken. It’s a huge favourite among locals (and even tourists) that you can find it everywhere from hawker centres to fine-dining restaurants.
Photo courtesy of OpenRicerSai1985
A dish which is well-loved in Malaysia, Indonesia, and Singapore, Mee Goreng is a noodle dish which is cooked alongside garlic, shallots, eggs, and meat such as mutton, pork, or chicken. It’s a huge favourite among locals (and even tourists) that you can find it everywhere from hawker centres to fine-dining restaurants.
Photo courtesy of OpenRicerSai1985
7. ROTI PRATA
This dish of Indian origin is a dough-based flat pancake, which is cooked by heating over a flat grill pan. It’s commonly served with curry mixed with either vegetables or meat. However, you can still eat like it is for it is still rich in flavour. Roti stalls are a common sight in hawker centres, and this only proves this dish’s popularity to Singaporeans today.
Photo courtesy of OpenRicer aarontan
Photo courtesy of OpenRicer aarontan
8. LAKSA
Laksa is a spicy noodle soup which comes from the Peranakan culture. It’s mostly known for its soup, which is really filling due to its curry and coconut milk base. Of course, the ingredients such as prawns, vermicelli noodles, tofu puffs, cockles, and many more only add to the laksa’s fine taste. If you want it to have more flavour, sambal chili can be added to spice it up!
Laksa is a spicy noodle soup which comes from the Peranakan culture. It’s mostly known for its soup, which is really filling due to its curry and coconut milk base. Of course, the ingredients such as prawns, vermicelli noodles, tofu puffs, cockles, and many more only add to the laksa’s fine taste. If you want it to have more flavour, sambal chili can be added to spice it up!
9. PORRIDGE
When you’re feeling a little bit under the weather, one way you can feel better is by eating porridge. This yummy bowl of goodness is made from rice and cooked with other ingredients such as fish slices, chicken bits, pork slices, and even eggs. Also a good snack during a rainy weather, it is a good snack as it warms you up with every spoonful.
Photo courtesy of Claypot Fun
When you’re feeling a little bit under the weather, one way you can feel better is by eating porridge. This yummy bowl of goodness is made from rice and cooked with other ingredients such as fish slices, chicken bits, pork slices, and even eggs. Also a good snack during a rainy weather, it is a good snack as it warms you up with every spoonful.
Photo courtesy of Claypot Fun
10. LOR MEE
One more dish that is inspired by the Chinese, Lor Mee is a noodle dish which is cooked in starchy gravy made of cornstarch, eggs, and spices. One thing that makes this different is that the noodles are flat. Ingredients which are usually added in this favourite dish are eggs, meat dumplings, spices, fish cakes. Other items can also be included depending on who is cooking…and eating it.
Photo courtesy of OpenRicerShiok58
One more dish that is inspired by the Chinese, Lor Mee is a noodle dish which is cooked in starchy gravy made of cornstarch, eggs, and spices. One thing that makes this different is that the noodles are flat. Ingredients which are usually added in this favourite dish are eggs, meat dumplings, spices, fish cakes. Other items can also be included depending on who is cooking…and eating it.
Photo courtesy of OpenRicerShiok58