HISTORY OF SINGAPOREAN DISHES

Singaporean cuisine evolved from several ethnic groups as a result of centuries of political, economic, and social changes in this cosmopolitan city-state. It contains influences from the cuisines of the Malays, Chinese, and Indians, as well as Indonesian, Peranakan, and Western traditions (especially English and Portuguese-influenced Eurasian, called Kristang). Influences from neighbouring regions such as Japan, Korea, and Thailand are also present. Singapore views food as an integral part of its national identity and a common cultural thread. Eating is a national pastime and food is an obsession in Singaporean literature. Food is a frequent topic of conversation among Singaporeans. It is true that there are religious dietary restrictions. Muslims do not eat pork, Hindus do not eat beef, and there are significant numbers of vegetarians and vegans. Often people from different communities eat together, respecting each other's cultures and choosing food that is acceptable to all. Singapore also has many restaurants serving cuisine from many different countries around the world in addition to local Singaporean cuisine.

FOOD CULTURE

Singapore dishes uses a lot of ingredients and is culturally diverse. You can find almost any spice in Singapore. Singaporeans enjoy dining into hawker centres compared to restaurants as they taste better and tends to be cheaper. They can enjoy food that are spicy to some that does not smell very good for example the Durian.

POPULAR DISHES

HAINANESE CHICKEN RICE

The cooking method hails back to its Hainanese roots, with a few uniquely Singaporean twists. The chicken is steeped in boiling water or blanched till it is fully cooked, before soaking it in cold water to ensure the meat remains tender. In a local twist, the chicken can also be roasted or braised in soya sauce for a different taste.In Singapore, the dish is infused with local Cantonese influences which inspired the tangy red chilli sauce dip and the use of tender and young chicken. It is, however, the rice and chilli sauce that can make or break the dish. The rice, cooked in chicken stock with ginger and pandan leaves, should have just the right amount of oiliness, while the chilli must possess the right blend of both spiciness and sourness.

CHILLI CRAB

Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sauce. The story of chilli crab's origin is a well-known anecdote - it was invented in the 1950s by Cher Yam Tian, who wanted to modify her stir-fried crab recipe by adding bottled chili sauce into the dish. The result was so delicious that her family persuaded her to start selling the dish, so chilli crab began its way to become the signature dish of Singapore. The dish is served in many restaurants in the country, and since the crab is served in a shell, the consumption of chilli crab is a unique experience. The diners must use their hands to crack the shell open in order to get hold of the tender crab meat hiding on the inside. Usually, mallets or nutcrackers are used to ease the whole procedure. Bread is commonly served together with the crab, and it is mainly used to soak up the delicious spicy gravy.”

LAKSA

There are various types of laksa (spicy coconut milk-based noodle soup) in Singapore–from the tamarind-tang of Penang laksa to the curry-like Sarawak laksa. But none is more famous than our home-grown Katong laksa. Katong laksa is inspired by the Peranakans* who live in the Katong area. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake. Its defining characteristic is the noodles: thick vermicelli cut into shorter pieces that can be easily slurped up with a spoon. At some stalls, you only get a spoon to eat the laksa–no chopsticks needed. The taste is so sought-after that Katong laksa has travelled beyond the east to reach every corner in Singapore, due to franchising and enterprising laksa stalls imitating the flavours..

LOCATION TO VISIT THE DISHES

Bedok Food Centre

Bedok Food Centre is located in the east side of Singapore, close to Bedok Camp.

Tekka Food Centre

This iconic landmark nestled in the heart of Little India was originally built in 1915 and upgraded in 1982. Housing a wet market, shopping arcade and hawker centre