Have you heard of Bak Chor Mee Sua?
Flat yellow noodles that soak in a mixture of chilly, minced meat, vinegar, stewed mushrooms etc that caress your tastebuds with every juicy bite.
How about Bak Kut Teh?
Then pork lovers should. Pork ribs are boiled for hours together with pepper, herbs, garlic and a number of other spices. I really don’t have to describe the taste of well boiled food with lots of spices. Being a spice lover, I can’t stop the waterfalls in my mouth. 😛
Imagine. Chicken is smashed well and marinated so that the marinade seep in well and settles in every bit of the juicy pieces. This means, every bite is a roller coaster ride of tangy, spicy and sour fancies. It is then served with crispy batter, fried beans, vegetables, curd etc.
No! Not Roti and Parantha. But yeah it is similar. The dough is kneaded, drawn into thin sheets, folded into multiple layers and then fried until crisp. Sometimes, they come with fillings – cheese, potato, vegetables etc.
The famous Chilli Crab?
You might definitely know what a Chilly Crab is. How about giving a feast for your eyes? The gravy has been thickened with egg so that the consistency stays with every drop of it.
This is but, a very few number of dishes from the umpteen dishes that Singapore offers. It is as though one fine day, Singapore caught hold of a magic wand, swished and flicked and cast a spell. The place was endowed with I-have-no-idea-how-many varieties of food.
There are a wide variety of cuisines one can choose from. No, I am not talking about the Singapore specialties alone. Food from other countries are prepared with a Singaporean twist that makes it a variety.
I am sure many were not aware of this fact. Singapore is a food haven and if one plans to visit the place, one must be prepared for some tummy time. Keep aside the dieting schedules, allot some time in your trip for eating alone and hog on the unlimited flow of Singapore food. For you don’t always get tea made of pork ribs everywhere. 😉 Ah… did I tell you? Bak Kut Teh is basically Tea. 😀
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