There are many popular Singapore foods that Singaporean eats daily but
not many people know which dishes are originated from Singapore.As a
tourist,it is good to know dishes that are originated from the country
so that you can try out the uniquely Singapore food when you are in
Singapore.
Singapore foods
Malaysia has stated a claim on some of the popular Singapore dishes
such as chili crab,back kut teh,Chicken rice,nasi lemak and laksa
with its Tourism Minister saying that other countries had “hijacked”
their dishes.This arose the interest of the Singapore food critics to
study all the Singapore foods and dishes and point out five dishes that
no other country can “ own”
Uniquely Singapore foods
The five uniquely Singapore dishes are Yusheng,Lor Mee,Teochew-style Bak Chor Mee,Satay Beehoon and Hokkien Mee.
Some,like satay beehoon,were inspired creatively,while others,like
lor mee,were invented out of need.Others,like Yusheng (Chinese New
Year salad),are indisputably Singaporean and have been “exported” to
become popular elsewhere.
比較有名的食物：
Teochew-style Bak Chor Mee
Bak Chor Mee is a Chinese flat and yellow noodle served with pork minced
meat.The noodle is served with minced meat,pork slices,roast pork,
sliced mushrooms,meat balls,beansprouts,bits of deep-fried lard and a
slice of lettuce.Hokkien-style bak chor mee (minced pork noodles) was
brought to Singapore by a family from China’s Fujian province.
Teochew-style bak chor mee is a distinctly Singaporean creation.
Teochew-style bak chor mee used sambal and vinegar to flavour the
noodles with meat topping.It was also reported by Lianhe Wanbao last
year that Tai Hwa minced pork noodle stall,which started out in Hill
Street in the 1930s,was the “godfather” of Teochew bak chor mee.Now
you can taste this dish in most of the hawker and food court in
Singapore.
Satay Bee Hoon
This dish is a hybrid between Malay Cuisine and Chinese Cuisine.The
Satay Bee Hoon sauce is a chilli-based peanut source very similar to the
sauce served with satay.It is usually served with a few stalks of Kang
Kong,slices of cuttlefish and fried fish cake,pork slices and
cockels.The satay sauce is pour on top to mix with the stalks.This
Singapore dish might origins from Teochew but the satay sauce used is
definitely a Singapore adaptation,as well as the beehoon and kang-kong
all these ingredients makes this dish truly Singaporean food.
Lor Mee
Thick flat yellow noodles served in thick starchy gravy.Ingredients
added into the noodles are usually ngo hiang,fish cake,fish,round and
flat meat dumplings,half boiled egg and other items.Optional
ingredients are vinegard,garlic and chili which you can add yourself.
According to the Singapore food expert,Lor Mee was created out of
need,it was created in the mid-1950s when there was a shortage of meat.
Stall holders in Rochor market stewed small pieces of meat and fish
ball to make thick gravy.