Banana Cake

Topics: Indian cuisine, Singapore, Cooking Pages: 2 (439 words) Published: August 16, 2010
Greetings, my fellow visitors, today, I would like to recommend a few local dishes which you might want to indulge yourself while you are here. Firstly, I would like to recommend you an intercontinental dish known as…

Chilli Crab

Chilli Crab, also known as Singapore’s unofficial “national dish” is cooked in various ways. The most common style is done with chilli and sweet-sour sauce ribboned with beaten egg. My favourite way and probably the most common, is to eat it with French bread or Chinese buns called Mantou to help you soak every last drop of delicious sauce. I strongly recommend all of you to try this dish as it is by far the best seafood dish in Singapore.

Secondly, I would like to recommend to you the famous Chinese dish…

Fried Hokkien Mee

You can easily imagine, from this description, how good this dish tastes! Egg noodles and rice vermicelli otherwise known locally as bee hoon, stir-fried with pork, prawn, squid, bean sprouts and loads of garlic, and then braised in a rich pork and prawn stock. The dish is served steaming hot and garnished with fresh lime and a dollop of spicy chilli sambal. Alive with the pungencies of both China and Southeast Asia, Fried Hokkien Mee is one of the favourite Singapore dishes.

Now, I would like to recommend a unique dish eaten by all races. This dish is none other than… Mee Rebus 

Translated into English, this dish means simply ‘boiled noodles’ — but the dish is anything but simple. It is yellow egg noodles in thick, spicy, slightly sweet gravy, garnished with boiled eggs, sliced green chilies, fried cubes of beancurd, and fresh lime. Some people add a dash of dark soy sauce as a finishing touch…. Just like our multiracial society, Mee rebus is a fine example of a fusion cuisine. The egg noodles, beancurd and dark soy sauce are Chinese touches, while the gravy speaks of combined influences from Indian and Malay cuisine, with its curry-like flavour and use of dried shrimp and tamarind. Last but not...
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