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:||Originally from Indonesia, mee goreng is made from thin yellow noodles fried with garlic, onions or shallots, fried prawns, chicken or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, eggs and acar (pickles). Mee Goreng is Malay for “fried noodles”. But some sources suggest that it was the Muslim Chulias of Madras who originally popularised the dish. Nevertheless, the dish still has a strong associatiation with the Indian Muslim community. The absence of pork and lard in favour of shrimp, chicken, or beef caters to the Muslims, thereby rendering itself a Malay dish sometimes.|
|Trivia:||Some argue that mee goreng should be considered a national dish of Singapore due to the apparent multi-racial nature of its ingredients and cooking methodology. It is cooked in a Chinese wok with Chinese cabbage, Hokkien noodles, Malay chilli padi, Indian mutton (marinated with the Sup Kambing) and American Ketchup.|
|Description:||In literal translation, mee rebus means ‘boiled noodles’ in Malay. Mee Rebus is yellow egg noodles in a thick, spicy, slightly sweet gravy, garnished with boiled eggs, sliced green chilies, spring onions, Chinese celery, fried tofu (tau kwa), fried shallots, bean sprouts and fresh lime. The gravy itself is made out of potatoes, curry powder, water, salted soy beans, dried shrimps, and peanuts. Some eateries add dark soy sauce to the noodles before serving it.|
|Description:||A Thai dish with a Singapore twist, the Mee Siam in Singapore has a whole range of variations depending on who the dish is prepared by. It is generally made from rice flour noodles (vermicelli) and served with a light gravy made from tamarind juice and dried shrimp, topped with fresh calamansi, tiny cubes of fried bean curd, chives and slices of boiled egg. The most popular mee siam is made in the Peranakan tradition which includes coconut milk. Indian mee siam is slightly pinkish in colour with a sweeter gravy taste. The Chinese tend to uses more bean curd and salted fermented soybeans. For extra zing, the juice of half a lime can be added to the gravy.|
|Trivia:||Although the name Mee Siam is a Malay term for 'Siamese noodle', there is no such dish in Thai cuisine. It has been suggested however that the Mee Siam has a close resemblance to Thailand's Mee Rad-Na or Pad-Thai.|
|Description:||Milo Dinosaur is a drink comprising of a glass of Milo (a malted chocolate beverage) with an extra spoonful of undissolved Milo powder added to the top. Beware: this drink is made for those with a serious sweet-tooth. An even sweeter variation of the Milo Dinosaur is its 'cousin', the Milo Godzilla. As the name suggests, this version is even "fiercer" with an extra scoop of ice-cream on top.|
|Trivia:||Milo was originally developed by Thomas Mayne in Sydney, Australia in 1934. Today, Milo is a more popular hot chocolate beverage among the Southeast Asia parts than anywhere else in the world.|
A Hainanese dish where mutton is double-boiled with Chinese herbs to give a thick broth with a strong mutton flavour without the gaminess, which is masked by the flavours of the herbs.
|Trivia:||At some stalls, you may choose which part of the goat you would like in your soup - the leg, innards, brains or even the penis!|