Singapore, mostly Chinese from coastal provinces in southern China, created the " Chinese food culture" on this small island of Sil.
Among the many delicacies in Singapore, three dishes are said to be known as " national dish ".
They are:
. Hainanese chicken rice Hainanese Chicken Rice
Hainanese chicken rice
It is said that the production method of Hainan chicken rice is particularly exquisite. Remove the internal organs and cook the chicken in water until tender, cut into pieces, put them on a plate, and drizzle with sesame oil and soy sauce. The rice is boiled with chicken soup, chicken oil, coconut milk steamed, ginger and . It is original and emits a natural and sweet taste after cooking. It leaves a fragrance after eating, and the aftertaste is endless.
It is said that the local "God of Cooking" in Singapore also went to Hainan Island to look for the "authentic" "Hainan Chicken Rice". As a result, I searched all over Hainan Island but couldn't find the "authentic Hainan rice". After returning to Singapore, the "God of Cookery" expressed his doubts to the media, and an old man from Hainan told him a story.
In the 1930s, an Hainanese named Wang Yiyuan came to Singapore to make a living. But I am new to the world and have no job to make a living. He set up a small stall on the side of the road to sell his own chicken rice . The chicken rice he sells is fragrant and delicious, cheap, and has a lot of portions. It can be said that it is "good and cheap". Diners are rushing to buy his chicken rice, and their business is booming. People only know that he is from Hainan, so it is called "Hainan Chicken Rice".
local English newspaper reports
Hainan chicken
In June this year, the "chicken rice crisis" in Singapore due to neighboring countries Malaysia announced a ban on export of live chickens, causing a "chicken rice crisis" in Singapore. mainstream media even used Malaysia's chicken ban to crack down on Singapore's "national cuisine" to cause huge response in society. It can be seen that "Hainan chicken rice" has become an important part of the daily diet and life of Singaporeans.
2. Chili Crab/Black Pepper Crab Chilli Crab Black Pepper Crab
Black Pepper Crab
There is no story about pepper or black pepper crab. It is a new delicacy that combines Chinese and Western styles.
At first, it was just a crab with onion, garlic, shallot , ginger, curry leaves, chili, etc. and stir-fry over high heat. Later, people found that when they drizzled with black pepper juice that Southeast Asian diners like, the crab flavor is stronger and the crab meat is tender and delicious.
Black pepper crab
3. Bak Kut tehBak Kut Teh teh 2
Bak Kut teh
Bak Kut Teh typical Minnan dialect spelling.
Bak Kut Teh is not a pork rib made of tea, but a food that uses Chinese herbal ingredients and Nanyang spices to make pork ribs.
Bak Kut Teh has a strong medicinal flavor, which is said to contain more than ten flavors of Chinese herbal medicines and spices. These common Chinese herbal medicines and spices in southern Fujian are roughly: star anise , licorice , cinnamon , pepper, angelica , yuzu , Huai Niu Xi, wolfberry, Chuanxiong , Codonopsis pilosula, Rehmannia . There are also short stories about the origin of
. It is said that the dock workers at that time did physical work, and in order to maintain their physical strength for a long time and adapt to the hot climate in the tropical areas, they also needed to supplement them. However, these dock workers are reluctant to buy expensive Chinese herbal ingredients. Therefore, based on the commonly used folk Chinese herbal medicines and some spices, they are boiled before work in the morning, and brought to the dock where they work and served with rice as lunch. At that time, Bak Kut Teh was a "big tonic" food for people to maintain their physical strength by doing cool labor, and it is now being brought to the food table.
