Singapore Food Dictionary
Constantly on the lookout for the best places to indulge ourselves in our favourite foods, Singaporeans always have a diverse range of recommendations for every kind of cuisine. Must-try Singaporean foods include Hainanese Chicken Rice, Chilli Crab, Katong Laksa and the Singapore Sling. Other signature dishes in Singapore include Nasi Lemak, Bak Kut Teh, Kaya Toast and Roti Prata. Spend some time indulging your stomach in Singaporean classics during your stay here. Browse through the list we have compiled in our Food Dictionary and start your culinary adventure here!
|Description:||Laksa is a popular spicy noodle soup. It is a Peranakan classic consisting rice noodles soaked in a gravy of coconut milk, spices, dried shrimp and chilli, with toppings of fresh prawns, cockles and sliced fishcake. Assam laksa is another variation of the original laksa. It has a lighter but tangier sauce. The most famous laksa in Singapore is the Katong laksa, named after the area in which it was created. The noodles in Katong laksa are cut up such that they can be slurped directly from a single soup spoon rather than needing the use of chopsticks.|
|Trivia:||No one actually knows the origin of the name 'laksa'. Some suggest that it originates from the Hindi/Persian word 'lakhshah' which refers to the type of vermicelli used. The word also sounds similar to a Chinese word which means 'spicy sand', suggesting that laksa might have been named according to the dried prawns which accounts for the sandy or gritty texture of the sauce. It also sounds similar to the Hokkien word for 'dirty' and might be named as such due to its appearance.|
|Description:||A Hokkien noodle dish served in a thick starchy brown gravy and with thick flat yellow noodles. The thick gravy is made of corn starch, spices and eggs. The dish itself includes ngo hiang (wu xiang - Chinese five spices sausage), fish cake, fish, round and flat meat dumplings (usually chicken or pork), and half a boiled egg to compliment the noodles. Other sides available at certain stalls include fried shark meat, fried fish meat, braised duck meat and deep-fried dumplings. Vinegar, garlic and red chilli can be added by individuals to tailor each serving to their own taste and to enhance its flavour. If your not a fan of the flat yellow noodles, most hawker stalls also provide vermicelli as an alternative.|
|Trivia:||According to some, Lor Mee was created out of need in the mid-1950s when there was a shortage of meat. Stall holders would stew small pieces of meat and fish to make a thick gravy.|