Wednesday, April 2, 2008
XD posted at 11:38 PM
Kimsiew here. I am going to post about 2 of the food i found online. Information from Uniquely Singapore's webside.
CHILI CRABS
Chili crab is a famous seafood dish served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base. It is a favourite at seafood restaurants in Singapore.
The Chili Crab is currently celebrated as the unofficial national dish of Singapore, much as sushi and sashimi are known as such for Japan. Various festivals like the Singapore Chili Crab Festival that takes place on a weekend in the first 2 weeks of August each year in Williamsburg, Brooklyn attest to that.
Nowadays, the dish also has many incarnations: some are packed with fresh spices like galangal, ginger, and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato sauce.
SATAY
Satay is one of the earliest foods to be associated with Singapore since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an al fresco concept, the Satay Club was to define the way satay is popularly served in Singapore since then, although they are also commonly found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around the vicinity of Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.
Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls has been noted to have moved to Sembawang in the north of the city. Equally famous are the satay stalls which opened at Lau Pa Sat, particularly popular with tourists. Served only at night when Boon Tat Street is closed from vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.
Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central.
The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
Wednesday, April 2, 2008
XD posted at 11:38 PM
Kimsiew here. I am going to post about 2 of the food i found online. Information from Uniquely Singapore's webside.
CHILI CRABS
Chili crab is a famous seafood dish served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base. It is a favourite at seafood restaurants in Singapore.
The Chili Crab is currently celebrated as the unofficial national dish of Singapore, much as sushi and sashimi are known as such for Japan. Various festivals like the Singapore Chili Crab Festival that takes place on a weekend in the first 2 weeks of August each year in Williamsburg, Brooklyn attest to that.
Nowadays, the dish also has many incarnations: some are packed with fresh spices like galangal, ginger, and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato sauce.
SATAY
Satay is one of the earliest foods to be associated with Singapore since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
Open only after dark with an al fresco concept, the Satay Club was to define the way satay is popularly served in Singapore since then, although they are also commonly found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around the vicinity of Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay.
Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls has been noted to have moved to Sembawang in the north of the city. Equally famous are the satay stalls which opened at Lau Pa Sat, particularly popular with tourists. Served only at night when Boon Tat Street is closed from vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments.
Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central.
The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
