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!

Pig Organ Soup
Description:A Teochew style clear soup boiled with a mix of pig liver, heart, intestines, stomach, tongue, blood cubes, pork meat slices and strips of salted vegetables for several hours. It is then garnished with some Chinese lettuce and sprinkling of chopped onion leaves and pepper. Unless you are used to eating pig offal, this dish might seem like a "fear-factor" challenge to you.
Pineapple Tarts
Description:A small, bite-size pastry typically eaten during Chinese New Year. The pastry itself is made out of butter, egg yolk and cornstarch which accounts for its buttery texture. The pineapple jam is made by slowly reducing and caramelizing grated fresh pineapple mixed with sugar and spices - typically, cinnamon, star anise and cloves. Pineapple tarts come in two different offerings: A flat, open tart topped with pineapple jam under a lattice of pastry or a roll with small line-imprints that look like a small worm with pineapple stuffed inside.
Trivia:The pineapple tart is closely associated with the Chinese New Year as the golden colour of the pineapple jam on top of the pastry circle (the original shape of the first pineapple tart produced) is considered auspicious. The Hokkien term for pineapple, Ong Lai (meaning Golden Pear), also sounds similar to "prosperity come" in Chinese.
Description:A Fujian/Chaozhou-style fresh spring roll. The filling is made mainly from finely julienned turnips and bamboo shoots fried with garlic and mashed fermented beans and left to simmer in a pot. Other ingredients include bean sprouts, lettuce, grated carrots, slices of Chinese sausages, thinly sliced fried tofu, chopped peanuts, fried shallots, shrimps and shredded omelette. The filling is then heaped onto the centre of the round wheat-flour skin with a paste of garlic, chilli and sweet caramel sauce. The stuffing is then rolled into a log and sliced into smaller bite-size pieces.

The perfect popiah should have just enough of all the different ingredients so that you will have a little of everything in your mouth at the same time.

Pulut Hitam
Pronunciation:poo-loot hee-tum
Description:Also known as Black Sticky Rice or Black Glutinous Rice, it is a Malay dessert made from black glutinous rice, palm sugar and coconut cream. Despite its name, Pulut Hitam is actually dark purplish in colour, and is starchy due to its high fibre content.
Trivia:Can either be eaten warm or chilled, this dessert is best eaten with a dash of coconut cream on top. Also, the tastiest Pulut Hitam should be slightly chewy, and not too sweet.