Is there really a "Singaporean" dishes?

Question

Most of the items are either Malaysian, Thai, or from China. So is there authentic singaporean dishes? And if yes, what is it?

Answer 1

I'm sure there are many, but here's one I like :)

singapore noodles

Ingredients:

1/4 pound thin rice stick noodles (rice vermicelli)

1 1/2 cups mung bean sprouts

2 leeks

1 red bell pepper

1 1/2 cups shredded Napa cabbage

1 onion

2 cloves garlic

2 teaspoons minced ginger

6 ounces barbecued pork

1/4 cup chicken broth

2 tablespoons soy sauce

1 teaspoon brown sugar

Salt and pepper, to taste

1 1/2 - 2 tablespoons curry powder, (Vietnamese brands are good)

Oil for stir-frying, as needed

Preparation:

Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Rinse the mung bean sprouts and drain thoroughly. (Blanch and drain if desired). Wash all the remaining vegetables. Shred the leeks. Cut the bell pepper in half, remove the seeds and cut into very thin 2-inch strips. Shred the cabbage. Peel and chop the onion. Mince the garlic and ginger. Cut the barbecued pork into thin slices.

In a small bowl, mix together the chicken broth, soy sauce and brown sugar. Set aside.

Heat a large wok over medium high to high heat. Add the oil for stir-frying. When the oil is hot, add the curry powder and ginger. Stir-fry briefly until fragrant. Add the onion, stir-fry for 1 to 2 minutes until it begins to soften. Push to the side and add the ginger and leeks and stir-fry for 1 - 2 minutes, until the leeks soften. Add the red bell pepper, stir-fry for another minute, then add the cabbage and stir-fry until it softens (about 2 more minutes).

Stir in the bean sprouts, cook briefly, then add the barbequed pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black or white pepper to taste. Add more curry powder, soy sauce or sugar if desired. Serve hot.

Answer 2

Bak Ku Teh or Pork Rib Tea Soup

1 pound pork spareribs (chopped into bit size pieces)

5 cloves garlic - peeled

1 thumb-sized piece tung kwai (optional)

2 1/2 quarts water

3 cinnamon sticks

5 whole star anise or broken pieces equal to 5 stars

1 tablespoon white peppercorns

1 tablespoon black peppercorns

2 teaspoons salt

2 teaspoons sugar

1 tablespoon dark soy sauce, or to taste

2 tablespoons crisp shallot flakes

1 tbs shredded coriander

Soy sauce with thinly sliced red chilies (for dipping)

2 Chinese crullers, sliced diagonally (optional)

Place sparerib pieces in a large pot and add enough cold water to cover them

Parboil until foam rises to the surface

Drain, rinse the meat with cold water and return it to the pot

Add garlic, tung kwai and 2 1/2 quarts of water

Wrap cinnamon, star anise and peppercorns in cheesecloth; tie it and add bag to the pot

Bring water to a boil, reduce heat and simmer uncovered for 1 hour or until the meat shrinks from the bones

Skim excess oil from the surface and discard

Remove spice bag

Season soup with salt, sugar and dark soy sauce to taste, spoon entire mixture into an attractive clay pot

Answer 3

For that matter, there really aren't "Malaysian" dishes either; one need to understand that both, Malaysia and Singapore, with distinct ethnic groups (Chinese, Indian, Malays) will invariably serve up cuisine from their respective cultures.

Intermarriages between the 3 main races are too rare to breed a true "Malaysian" or "Singaporean" culture - both so-called "cultures" do not exist because their cultures again are the results of historical influences from the region: China, Malay Archipelago, India.

However, because of shrewd marketing and advertising by the Singapore Tourism Board, ethnic dishes which are hugely popular in Malaysia (too) has been 'claimed' by Singapore as "theirs" for instance: Satay, Hainan Chicken Rice (now known as Singapore Chicken Rice), Singapore Fried Vermecelli and cuisine of the Peranakan culture (mix of Malay & Chinese) - these and a few other dishes are known internationally as "Singapore" dishes... and why ever not? Malaysia (dominated by moslem Malays) is too "arrogant" to identify popular Chinese dishes, or local "Malaysian-Indian" cuisine to promote them internationally as "Malaysian food" - so in step clever Singaporeans and the rest is hysterical!!

Answer 4

Chilli crab, chicken rice, lontong, chicken rice. Please visit a hawker center for the experience of a lifetime.

These dishes may be distinguished by racial lines, but most distinguished Singaporean dishes are fusions of cultures and races.

The same dish may be prepared and consumed by many races too. For example, mee siam, can be chinese, indian or malay.

I may been away from home for a while, but my stomach still longs for food from Singapore.

Answer 5

CRAB BEE HOON is truly a Singaporean dish:

http://lovesingaporefood.blogspot.com/20...

http://www.visitsingapore.com/publish/st...