Katong District, Singapore·No signature white pepper crab
When it comes to Singapore's so-called "national dishes", chili crab and white pepper crab are definitely the two best dishes that are hard to compete with each other. This famous dish from the Katong district on the east coast of Singapore uses king crab or meat crab imported from Sri Lanka as the main ingredient. It occupies a supreme position in the local "cook-char" culture. In contrast to the strong sweet and sour taste of the chilli crab, the white pepper crab pays more attention to the use of relevant spices from the country of origin. It uses white pepper from Kuching, Sarawak. It has full grains and a spicy flavor. It stimulates a unique refreshing aroma during the fierce stir-frying process. The crab meat has a firm, fresh and sweet texture, and the white pepper juice is just right and adheres to the crab shell. It is full of spicy, fragrant and fresh flavors during the aftertaste. All experienced food lovers in this city know that the Yongcheng Restaurant on Still Road is particularly outstanding among them. The environment of the dining room is as simple as that of a hawker center. However, the plate of white pepper crab that was golden in color and full of tangy steam was brought to the table, but many people wanted to gorge themselves on it even if they drove half an hour away to get over the craving and taste the authentic taste.
Singapore Geylang Frog Porridge and Kung Pao Frog
Geylang is a famous dining area in Singapore. It is also the birthplace and pilgrimage place of frog porridge. The frog porridge here is not a single style of porridge, it is a "double-flavor combination": a bowl of white porridge cooked with Thai fragrant rice until it is smooth and piping hot, and paired with a pot of frog in a uncooked state. There are two choices of frog, original flavor and Kung Pao. The original flavor is delicious and tender, which is brought to the forefront when it is set off by shredded ginger and green onions. The Kung Pao flavored frog is sweet yet spicy, and the sauce is thick and rich, wrapping every piece of garlic clove meat. When eating, put the frog with sauce into the hot porridge. The heat of the porridge instantly enhances the aroma again. In the authentic sense of Geylang Frog Porridge, the frogs must be killed on the same day, so that the meat is chewy enough. This kind of late-night canteen-style fireworks is an important part of Singaporeans' late-night snack culture, and it is also a display of the various tastes that this diverse city tolerates.
Joo Chiat·Nonya Cuisine and Black Fruit Braised Chicken in Singapore
Joo Chiat, plus the area there, is the core area for experiencing Peranakan culture, and there is something called Nyonya cuisine, which is exactly the carrier of the taste produced by this cultural fusion. The essence of Nyonya cuisine lies in the exquisite use of spices. One of the most famous and particularly challenging Kung Fu dishes is Braised Chicken with Black Fruit, which is also called Babi Pongteh or Ayam Buah Keluak. The core ingredient of this dish is Buah Keluak, which is a nut originating from South Asia. Its black pulp needs to be processed through a complex process of repeatedly soaking, hollowing out, and then stuffing. The purpose is to neutralize its natural toxins and release a unique smoky and rich and mellow aroma like chocolate. Chicken, or pork, is simmered with Buah Keluak, sambal sauce, and coconut sugar for several hours until the meat becomes crispy and the sauce becomes dark and shiny. When you first enter your mouth, you are hit by rich spices, followed by the unique flavor of black fruit, which is deep, slightly bitter and sweet. In Singapore, only restaurants that can cook this dish well can claim to be proficient in authentic Nyonya cuisine.
Singapore Little India Roti Pancakes and Teh Tarik
The key to the authentic method lies in the skill of "throwing" and "throwing". The master rotates and beats the dough in the air until it forms a thin layer that can transmit light like paper. Then it is folded in half and fried, thus creating a texture that is golden and crispy on the outside and soft on the inside. Grab some pancake, dip it in the thick curry sauce, and then take a sip of cool Teh Tarik. The aroma of the tea and the fine foam of milk instantly neutralize the stimulation of the curry. This kind of comfort of ice and fire is the most vivid representation of Singapore's diverse food culture. Eating it with your hands is the highest praise for savoring this delicacy.
Singapore Thomson Road Musang King Durian
Speaking of Singapore’s iconic fruit, it has to be the Musang King durian. Malaysia is its main place of production, but Singapore is one of the largest markets for tasting and consuming Musang King. During the durian season between July and the end of December every year, the entire city will fall into the frenzy of the so-called "King of Fruits." The authentic Musang King has the iconic five-pointed star pattern on its bottom. This five-pointed star pattern is its distinctive feature. Its pulp is turmeric color. This yellow color is the color characteristic of its pulp. Its taste is as smooth as gelatin. This smooth texture like gelatin is its unique taste, and it has almost no fiber. The almost lack of fiber reflects the delicacy of its pulp. Its flavor is not simply sweet, but has an extremely rich layer of bitterness and sweetness intertwined with each other. There will be a slight bitterness in the mouth, and then it will be covered by a strong sweetness and a mellow wine aroma (XO grade), and the aftertaste will be sweet and long. At the durian stalls along Thomson Road or Air Force Sampa, gourmets sit around a table and open the durian shells on the spot to examine the fruit inside. The persistent pursuit of the ultimate taste has long been integrated into the Singaporean lifestyle, and has become a unique social scene that connects neighbors and relieves the heat in the tropical region.
Comments NOTHING