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Singapore hawker food:
Boiled chicken with a touch of soya sauce and sesame oil, coupled with rice cooked in chicken broth and served with soup and chillie/ginger sauce. Sometimes comes boneless. Some call it the national dish!
Minced pork noodles. One of the many varieties of boiled noodles served with various ingredients. Perhaps the most popular lunch item!
A Teochew speciality popular amongst Singaporeans and visitors from the reason. Singapore has great fishballs ... don't miss it!
a rice porridge with various versions. Fish, lean pork and lever, minced pork are the standard ... you find them in every Chinatown ...
Fried flat rice noodles with eggs, beansprouts and cockles and often with sweet dark soya sauce ... leave out the cockles if you don't like shell fish.
Radish cake made of radish and rice flour fried with eggs, preserved turnips, Chinese sausages, mushrooms and served sprinkled with spring onions ...
Egg noodle served with Char Siew (barbequed pork), Won Ton (boiled dumplings with minced pork), vegetables and soup.
a soupy plain rice porridge served with many small dishes of fish, vegetables and meat, many of them steamed.
A herbal pork rib soup topped with fried shallots and served with rice or Chinese fried bread(yew char kway). It has a strong soya sauce, garlic and herbal flavour.
Original Hakka Yong Tao Foo is tofu stuffed with minced fatty pork with salted fish. The hawker version is of various ingredients stuffed with fish paste. You make a selection, it' is then boiled and served either dry or in a soup, with or without noodles.
These days everything might come in a clay pot! The authentic rice claypot should have a crispy layer sticking to the side! Chicken, salted fish and Chinese sausages are common ingredients used. Always served with sambal blacan!
It's a do it yourself family style dish which may consist meat, seafood and vegetables. A ready broth is served in a special pot traditionally heated with burning charcoal.
The Singaporean version of Chendo is more a drink compared to the Malaysian and Indonesian versions. The main ingredients are coconut milk, palm sugar syrup, green flour strips and red beans.
A Hokkien/Teochew speciality. Consists of sweet potatoe flour, eggs and small oysters.
A Hokkien speciality, thick egg noodles served in a sticky sauce with various ingredients including pork, fish and cripsy fried minced pork. A good one is hard to come by.
Pot Sticker. A Northern China speciality not too common in Singapore, it's the wonton of the North. If you've tried those dripping in oil in some parts of China, you'll probably like it better here in Singapore. It's popular in Japan where it is called gyoza.
Indian grilled bread served with a curry. This typical round the clock dish(many Prata shops are opened 24 hrs) is popular during breakfast as well as supper. The bread should be crispy. Come with or without eggs.
Just like a prata with minced mutton, egg and onion added. Served with a variety of curries.
Stir fried noodles with shrimps, pork, squids served with sambal blacan and lime. Somewhat wet and the authentic one comes with pork fat. Hm ... Simple yet heavenly!!
Prepared by both Indians and Chinese, the origin of this dish is somewhat a mystery. It is believed to be a Singaporean creation! It's not a pretty sight but it is shiok!! For the gourmet, the eyes and cheeks are the best parts.
Yummy! Tropical snacks are colorful and delicious. Most snacks are either steamed, pan fried or wrap in leaves and grilled over charcoal. Glutinous rice, rice flour, beans, tapioca, sweet potatoes and fruits are the basic ingredients while palm sugar, coconut, pandan and spices add flavours.