Chai tow kueh
Chai tow kueh is also called carrot cake, including pieces of radish rice flour steamed, then fried like eggs and finally decorated with spring onions. You can enjoy the most delicious carrot cake by visiting Singapore and coming to Makansutra food area, inside Marina Bay near The Esplanade, or Newton Food Centre.
Hokkien hae mee
Hokkien hae mee (Hokkien prawn noodles) was created by Hokkien sailors from the South China. Today, this dish is sauteed with garlic, egg, soy sauce, yellow noodles, sprout, shrimp and squid. Tasty broth is also a crucial factor for a great dish, and usually is processed by stewing shrimps, clams and dried fishes.
To cook this dish, the chefs need to stew noodles in broth for about a minute, then add seafood and saute until they’re out of water. Lard is also an important part of Hokkien hae mee, but now it’s used very little because they think it is not good for health.
Bak kut teh
Bak kut teh literally means “meat bone tea”. Normally this dish is served with rice or porridge, together with a little sauce made from chopped chili and minced garlic.This is an unique and well-known breakfast of Singapore.
Bak kut teh is very nutritious. It has strong traditional medicine taste but still so appealing. You can join in a Singapore tour and buy all the needed ingredients to bring it home.
This is a not-to-be-missed street food for tourists in Singapore. Especially at cold nights, Satay is something will never make you bored.
Satay is usually marinated chicken, beef or lamb on skewers, grilled on burning charcoal for typical aftertaste and fragrant smell. This dish is often served with chutney, sweet peanut sauce, chopped spring onions, cucumber and ketupat (Malay rice cake wrapped in coconut leaves).