Singaporean cuisine is generally the combination of culinary traditions of different ethnic groups living here, especially the Chinese, Malays and Indians. These traditions have given rise to a separate Singaporean, without losing sight of culinary ethnic differences.
Many of the dishes brought by the early Chinese immigrants have been adapted for use locally available ingredients. Most
popular: Bak kut teh- soup pork ribs or Dim sum – soup with meat dumplings.
Malay dishes have been adapted to local tastes and differ from the originals from Malaysia or Indonesia. Just as there the coconut milk is used in abundance. The most popular dishes include:
Gado-gado – a traditional Indonesian salad
Nasi goreng – fried rice
Lontong – coconut soup with rice cakes
The most przed Singaporean cuisine is called Nyonya cuisine – these are Chinese dishes spiced the Malay way.
Katong laksa – my favorite soup, rice noodles with thick sauce based on coconut milk, with the addition of seafood
Fish head curry – curry fish head
Mee Goreng – fried egg noodles with toppings
Crabs in pepper sauce – the queen Singaporean dishes
The cheapest and most popular places to eat in Singapore are hawker centres, essentially former pushcart vendors directed into giant complexes by government fiat. Prices are low ($2-5 for most dishes), hygiene standards are high and the food can be excellent — if you see a queue, join it! Visiting hawker centers are a must when in Singapore. In Chinatown, in the food hawker on the 2nd floor, alley on the left, there is a stand Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle, which in July 2016 was awarded a Michelin star. The queue is for about an hour of waiting. They sell about five dishes, the cheapest chicken with rice costs $ 2, the maximum price per serving is $ 3. They close about 5 p.m. What I loved there were the pork ribs and cabbage in oyster sauce with peanuts. OMG.
Ten post dostępny jest także w języku: PL
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