If you think Asian food is all Beef ball noodles and pork fries, think again. Here's good fish and great vegetarian food for a lifetime
Being a single city country, Singapore has an effortless edge blending the East and Western cultures. Having no real boundaries but welcoming foreign talent makes this melting pot of cultures even more deliciously aromatic and tasty. Local food is best tasted in the hawker stalls, which are local versions of stand-alone food courts. These courts have multiple stalls each serving a unique cuisine, Chinese, Indian, Malay, Western etc but not authentic, just very Singaporean.
Breakfast of Bee Hoon- Bee hoon is rice vermicelli or thin noodles, prepared with a chinese touch. It is either white noodles with sesame seasoning or yellow with soya based seasoning. I have always liked Asian countries for healthy steamed food and this one just tops my list.
Kaya toast has its own space for western influenced breakfast. Kaya spread is a mixture of egg yolk and coconut paste, usually served with butter toast. It goes great with the local coffee and is served throughout the day at dedicated Kaya toast cafes.
Lunch the Laksa – Noodle soup with coconut curry flavor. When I first tasted Laksa, I felt it was very Malay but noodle soups are very Chinese by definition. This culture blended dish comes with a couple of huge prawns and lots of bean sprouts as any other dish in the region. No trip to Singapore would be complete without Laksa.
Nasi Lemak- Again a blended dish. Usually served for work lunch. It is available any stall and contained sticky rice, fried fish and really spice groundnut sauce, all wrapped in banana leaf. Being Indian, I thought no other culture beats the spice we make. But I was wrong. The spicy groundnut paste with Nasi Lemak beats the living daylights out of most unsuspecting people. There are various flavours of Nasi Lemak, the Malay version sell well in Singapore, though Indonesian versions are just as tasty.
Rojak- This one comes in Chinese, Malay and Indian flavors. I have tried the Indian/Malay Rojak which serves as an appetizer and the stalls can throws in the mixture of vegetables and fruits with sweet-n-sour chilli based sauce in just a few minutes., the time you wait for another hawker stall to put together a quick dinner.
Roti Prata- Indian immigrants form 9% of Singapore’s total population and with a majority being collared workers, Roti Prata is a staple dinner in most stalls. The corn flour bread has its history from India’s Kerala state and in Singapore it is served with curry, egg or chocolate.
Dessert it off with Mango Sago- It was only when I moved to Singapore, that I realized there are a whole range of desserts very specific to south east Asia. Sago seeds are the same as
Sabudana in India. These are dunked in Mango Puree and topped with mango fruit to serve. So tropically exotic and so Singapore!
Which one's your favorite?