List of Singaporean dishes

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Chilli crab, Singapore's national dish Chilli crab-02.jpg
Chilli crab, Singapore's national dish

This is a list of Singaporean dishes.

Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved to mean something distinctly different in Singapore.

Contents

Noodle dishes

NameImageTypeDescription
Beef Kway Teow Noodle dishFlat rice flour (kway teow) noodles stir-fried with beef, served dry or with soup
Beef noodle soup Pho-style noodle soup.jpg Noodle dishChinese noodle soup made of stewed or red braised beef, beef broth and vegetables.
Mee pok Simple mee pok.jpg Noodle dishNoodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width.
Banmian Ban mian.jpg Noodle dishHand-made flat noodles served with vegetables, minced meat, sliced mushrooms, and an egg in an anchovy (ikan bilis)-based soup.
Char kway teow Charkwayteow.JPG Noodle dishFlat rice flour (kuay teow) noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage, and lard.
Crab been hoon Noodle dish Singapore rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. [1]
Fish soup bee hoon Fish soup bee hoon at Food Junction, May 26, 2013.jpg Noodle dish Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore.
Hokkien mee Newton HokkienMee.JPG Noodle dishA stir-fried dish of egg noodles and rice noodles in a fragrant stock.
Kwetiau goreng Charkwayteow.JPG Noodle dishSoutheast Asia stir fried flat rice noodles.
Shredded chicken noodles Noodle dishNoodle dish topped with shredded chicken, fish dumpling and mushroom.
Vegetarian bee hoon Noodle dishSingaporean noodle dish which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. [2]
Mee rebus Mie Rebus Jawa.jpg Noodle dishThe dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy.
Mee siam Noodle dishThe dish served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean).
Mee soto Soto Mie Bogor 2.JPG Noodle dishSpicy noodle soup dish.
Katong Laksa Katong laksa and otah.JPG Noodle dishKatong Laksa is a variant of laksa lemak inspired by the Straits Chinese who live in the Katong area, Singapore. 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. The noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork. [3]
Mee goreng Mi Goreng GM.jpg Noodle dishThin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
Satay bee hoon Noodle dishSatay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli. [4]

Main dishes

NameImageTypeDescription
Hainanese Curry Rice Hainanese Curry Rice by Banej.jpg Rice dishHainanese Curry Rice is a dish consisting of plenty of steamed white rice smothered in a mess of curries and braised pork gravy. [5]
Bak kut teh Bakutteh.jpg Meat dishMeat dish cooked in broth
Chai tow kway Chai tow kway.jpg Rice dishCommon dish or dim sum of Teochew cuisine
Drunken prawn SeafoodPrawns cooked with Chinese rice wine
Char siu Charsiu.jpg Meat dishBarbecued pork in Cantonese cuisine.
Duck rice Roast duck rice in Singapore.jpg Rice dish Singaporean Chinese meat dish, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added.
Har Cheong Gai Har Cheong Gai.JPG Meat dishChicken wings fried in a batter with fermented shrimp paste.
Pig's brain soup Meat disha soup dish comprising pig brain with special herbs.
Pig fallopian tubes Meat dishPig fallopian tubes (Sang Cheong) are used as an ingredient in some Singaporean dishes.
Pig's organ soup Pigorgsoup.JPG Meat dishThe dish is a clear and refreshing soup; the reason why sometimes referred just as chheng-thng, served with other optional side dishes as well as rice.
Sliced fish soup Sliced fish soup, Pek Kio Market & Food Centre (25065937730).jpg Seafood dishSliced fish soup is a dish in Singapore.
Teochew Porridge Rice dishRice porridge dish accompanied with various small plates of side dishes. Singapore Teowchew-style rice porridge is plain, simply cooked and not flavoured at all by the stock it's cooked in. [6]
Turtle soup Turtle soup chinese.jpg Turtle dishTurtle soup is soup or stews made from the flesh of the turtle. The dish exists in some cultures and is viewed as a luxury or delicacy.
Assam pedas Seafood dishSeafood and vegetables cooked in a sauce consisting of tamarind, coconut milk, chilli, and spices.
Ayam penyet Ayam penyet.JPG Meat dishFried chicken dish consisting of fried chicken that is smashed with the pestle against mortar to make it softer, served with sambal, slices of cucumbers, fried tofu and tempeh.
Dendeng paru Meat dishDish of dried beef lung cooked in spices.
Gudeg Putih Vegetable dishWhite jackfruit curry
Gulai daun ubi Vegetable dishSweet potato leaves stewed in coconut milk
Lemak siput ShellfishShellfish cooked in a thick coconut milk-based gravy.
Nasi goreng Fried rice in Singapore.jpg Rice dishStir-fried rice
Satay LauPaSat Satay.JPG Meat dishDish of seasoned, skewered and grilled meat, served with a sauce.
Sayur lodeh Sayur lodeh.JPG Vegetable dishVegetables in coconut milk soup
Soto Soto Ayam Savoy Homann Hotel.JPG SoupSoup mainly composed of broth, meat and vegetables.
Soto ayam Soto ayam.JPG SoupYellow spicy chicken soup.
Soup kambing Sup kepala kambing.jpg SoupTamil Muslims dish of spiced mutton soup
Soup tulang Soto ayam.JPG SoupMutton or beef leg bones stewed in a spicy.
Fish head curry Fisheadcurry.JPG CurryThe head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.
Kari lemak ayam CurryChicken curry with a coconut milk base
Kari debal SoupEurasian Singaporean curry dish with Portuguese and Peranakan influences. Includes chicken, cabbage, sausage, and bacon pieces stewed in a curry sauce.
Cereal prawns Seafood dishPrawns that have been stir fried with sweetened cereal.
Black pepper crab Black Peppered Crab (6895480431).jpg Seafood dishIt is made with hard-shell crabs, and fried with black pepper.
Chilli crab Chilli crab-02.jpg Seafood dishSingaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce.
Oyster omelette Oyster omelette - Singapore style.JPG Seafood dishThe dish consists of an omelette with a filling primarily composed of small oysters.
Hainanese chicken rice Hainanese Chicken Rice.jpg Rice dishIt is based on a well-known Hainanese dish called Wenchang chicken.

Snacks and desserts

NameImageTypeDescription
Kaya toast Kaya Toast with Coffee.jpg SnackKaya toast is prepared with kaya (coconut jam).
Roti john Roti John - preparation.jpg SandwichOmelette sandwich from Singapore.
Curry puff Pastel isi sayur daging.JPG SnackIt is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked).
Pisang goreng Goreng Pisang.jpg SnackSnack food made of banana or plantain being deep fried in hot cooking oil.
Keropok Kroepoek.jpg SnackDeep fried crackers made from starch and other ingredients that serve as flavouring
Otak-otak Katong otak otak.jpg SnackGrilled fish cake made of ground fish meat mixed with tapioca starch and spices
Cheng tng BugisHawkerFare16072009-02 (3728533701).jpg DessertA light refreshing soup with longans, barley, agar strips, lotus seeds and a sweet syrup, served either hot or cold. It is analogous to the Cantonese Ching bo leung.
Ice kachang Ais kacang.jpg DessertMalaysian dessert which is also common in Singapore.
Cendol Chendol in a bowl.JPG DessertThe dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar.

Beverages

NameImageTypeDescription
Bandung (drink) Bandung Drinks.jpg DrinkIt consists of evaporated milk or condensed milk flavoured with rose cordial syrup, giving a pink colour.
Chin chow drink DrinkGrass jelly made into a sweet beverage.
Kopi Kopi O.jpg DrinkNanyang coffee, mixed with condensed milk and sugar.
Milo DrinkChocolate and malt powder typically mixed with hot water and condensed milk. Served hot or cold (Milo Peng).
Milo dinosaur Cup of Milo Dinosaur June 29, 2013.jpg DrinkComposed of a cup of iced Milo (a chocolate malt beverage) with undissolved Milo powder added on top of it.
Teh tarik Teh Tarik.jpg DrinkPulled tea, made from black tea blended with condensed milk.
Singapore Sling Singapore Sling.jpg BeveragesThe cocktail was invented in Singapore's Raffles Hotel, and is still served at the hotel's Long Bar.

Related Research Articles

<span class="mw-page-title-main">Nasi lemak</span> Traditional Malay breakfast item

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish. It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore and Southern Thailand. In Indonesia it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan. It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in most of the country's tourism brochures and promotional materials.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<span class="mw-page-title-main">Hokkien mee</span> Southeast Asian noodle dish

Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.

<span class="mw-page-title-main">Bak kut teh</span> Malaysian dish

Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.

Devil curry also known as curry Debal in Kristang is a very spicy curry flavoured with candlenuts, galangal, mustard seed and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia, Indonesia and the Indo-Dutch diaspora. It was historically served one or two days after Christmas and on other special occasions.

<span class="mw-page-title-main">Singaporean cuisine</span> Culinary traditions of Singapore

Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.

<i>Kopi tiam</i> Traditional coffee shop found in Southeast Asia

A kopitiam or kopi tiam is a type of coffee shop mostly found in parts of Indonesia, Malaysia, Singapore, Brunei and Southern Thailand patronised for meals and beverages, and traditionally operated by the Chinese community of these countries. The word kopi is an Indonesian and Malay term for coffee and tiam is the Hokkien/Hakka term for shop. Menus typically feature simple offerings: a variety of foods based on egg, toast, kaya, plus coffee, tea, Horlicks and Milo.

Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.

<span class="mw-page-title-main">Rice vermicelli</span> Thin dried noodles made of rice

Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.

<span class="mw-page-title-main">Chilli crab</span> Southeast Asian seafood dish

Chilli crab is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.

<span class="mw-page-title-main">Fish head curry</span> Singaporean fish curry dish

Fish head curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines. The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. The dish was first sold in a Singaporean restaurant called Gomez Curry in 1949.

<span class="mw-page-title-main">Roti john</span> Malay traditional sandwich, popular in Indonesia, Malaysia and Singapore

Roti john is an omelette sandwich first believed to be made in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food.

Satay bee hoon is a dish invented by Singaporean due to cultural fusion between Malay or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.

<span class="mw-page-title-main">Fish soup bee hoon</span>

Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".

<span class="mw-page-title-main">Hainanese chicken rice</span> Southeast Asian rice and chicken dish

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken.

Vegetarian bee hoon is a Singaporean noodle dish which comprises vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. Usually, the bee hoon is fried first and put in a large container, when an order is placed, other cooked ingredients are added to the bee hoon.

<span class="mw-page-title-main">Teochew porridge</span> Teochew dish popular in Malaysia, Singapore and Chaozhou

Teochew porridge is a Teochew rice porridge dish often accompanied with various small plates of side dishes. Teochew porridge is served as a banquet of meats, fish egg, and vegetables that is eaten with plain rice porridge. It may be simply prepared plain, or include sweet potatoes. The rice grains, while softened from cooking, are still whole and not in an overly starchy state. Because the porridge is served plain, it is suitable to accompany salty side dishes. The recipe originated in Chaozhou and was later modified by early immigrants prepared in Malaysia and Singapore over the generations to suit local tastes.

Crab bee hoon is a Singaporean rice vermicelli dish with whole mud crab served in a claypot and spiced milky broth. Bee Hoon or rice noodle has the ability to soak up the stock from any dish and that's the reason it is so popular among the locals. There's also a dry version, where thinner rice noodles are tossed in a hot wok before stewing in a broth until every strand is permeated with similar sweetness.

Sin Huat Eating House is a restaurant located in Geylang, Singapore. It is run by Danny Lee and primarily serves seafood dishes, including crab bee hoon.

References

  1. "All you need to know about crab bee hoon in Singapore-Beate Baldry". February 2014.
  2. "Top 10 hawker food stalls in Singapore". 24 October 2014.
  3. "A taste of Katong beyond laksa".
  4. "RICE NOODLE WITH PEANUT SAUCE / SATAY BEE HOON". 6 December 2012.
  5. Ng, Marcus (12 November 2019). "Tian Tian Hainanese Curry Rice Review: Famous Redhill Hawker Stall That Has Been Around Since 1973". Eatbook. Eatbook.sg.
  6. Ebrahim, Naleeza; Yee, Yaw Yan (2006). Singapore by Naleeza Ebrahima and Yaw Yan Yee. ISBN   9789812329226 . Retrieved 2016-01-19.