Flavours of Singapore

LAKSA

A staple of Peranakan cuisine, variations of laksa can be found across Southeast Asia. A Singaporean version, known as laksa lemak, is made with chilli paste, coconut milk and fish stock. Then, cockles, fishcakes and prawns are added, followed by vermicelli rice noodles. Depending on which stall you’re at, tofu, boiled egg and/or bean curd puffs may also be added.

NASI LEMAK

Meaning ‘rich’ or ‘creamy’ rice in Malay, nasi lemak is pandan leafinfused rice, cooked in coconut milk. It’s traditionally wrapped in a banana leaf and served with sambal, cucumber and toasted peanuts, but it’s often served with fried fish and marinated chicken wings on the side, too. The Singaporean version, which originates in Malaysia, comes with whole fried ikan bilis (a local white anchovy), otah (grilled fish paste) and fried egg.

CHILLI CRAB

Chilli crab was born along the Kallang River in 1956, when a street food seller named Madam Cher Yam Tian decided to stir-fry the crustaceans with tomato sauce and chilli paste, rather than steaming them. The dish was a hit, and today it can be found across the city. Most chefs use local mud crabs, which are larger and meatier than other varieties, with sambal paste and egg yolk in the sauce.

GLUTINOUS RICE WITH BARBECUED PORK

Glutinous rice has a sticky, absorbent consistency that’s perfect for rich sauces, and while it’s served with a range of meat and vegetables in Singapore, barbecued pork is a firm favourite. Pork belly is coated in a sweet and salty marinade made with soy, hoisin sauce, honey and five spice.

The meat is then roasted and charred over an open flame and served over the rice.