Take a Break! Here Are Five Dishes to Try While Studying Abroad in Singapore!

Submitted By: Donald Pang

Life is both exciting and stressful when you are studying abroad. The downside is being miles away from your comfort zone. You have to make new friends. And also get used to a whole new culture. The best part is? You get to explore new places, see new sights; experience how life is lived on another part of the world, and become an independent, smarter individual.
Such a life is draining. Fun, yes. But it can just be SO TIRING! Why not rejuvenate yourself with some fantastic food? Having a good meal refreshes the body and mind. Look out for some tasty treats and energize yourself before you start studying again!
Introduction to Food in Singapore
Singapore was a port town way before it gained independence in 1965. Many nationalities from around the world have traded here. And those who made Singapore their home contributed to the huge range of food you can find here today.
The food culture in Singapore is largely influenced by the main races in Singapore, being: Chinese, Malay and Indian. Minority races have also done their part to contribute to Singapore’s variety of food.
Here are five local favorites:
#1 Chili Crab
It is a Singaporean dish invented in the 1950s. Crabs are cooked in a chili and tomato base. And it is popular amongst locals and tourists alike. Cracks in the cooked crab allow for the sauce to seep into the meat and give it flavor. The dish is served with crab forks so you can scoop the meat out easily.
The sauce is delicious even when you are done with the crab. So some restaurants provide small buns to mop up the remainder like a dip.
Do not worry about getting your hands dirty! A small wash basin with lime will usually be provided for you to wash your hands after the meal.
Price Range: SGD$30-100++/KG (Depending on type of crab
#2 Hainanese Chicken Rice
Chicken rice is a local favorite. An old man in Singapore once told me that years ago, chicken rice was only eaten during special occasions. But due to the country’s prosperity, it is now a common everyday dish. Many other locals agree that no trip to Singapore is complete without a meal of chicken rice.
This dish is made of boiled or roasted chicken slices served with rice cooked in chicken stock. Slices of cucumber will be served on the side to balance the meal. The result is a flavorful, hearty meal that is affordable. You can choose to flavor the dish with dark sauce or pounded chili with garlic and ginger.
Price Range: SGD$2-$6
#3 Roti Prata
This is a localized Indian dish that looks like a pancake. To make it, the chef kneads some pre-made dough upon order, flips it in the air like pizza, and folds it before frying it in oil. The texture is crispy on the surface and is mostly chewy. It can be taken with various toppings like sugar, curry, cheese, or even ice cream!
A Raffles student from Mumbai once told me: “In India there is roti. And there is paratha. But there is NO SUCH THING AS ROTI PRATA!”
Welcome to Singapore. Innovation is everywhere. Even the food.
Price Range: SGD$0.80-8 (Depending on topping and fillings)
#4 Laksa
In the early past, Chinese settlers came to Singapore to find work. They were often men. Many of them courted Malay local ladies. And this was the start of Singapore’s Peranakan culture – a marriage of Chinese and Malay backgrounds. To make meals for their family, Peranakan wives cook with Chinese and Malay preferences in mind.
Laksa is one of the many dishes that fuse Malay and Chinese elements. It is a soup-noodle dish. Thick vermicelli noodles are added to a curry-based soup. Coconut milk is added to give the dish fragrance. Sometimes, lime juice and other herbs and spices are added. For a hearty element, other ingredients like sliced fish cake, cockles, bean curd puffs, and shrimp are included.
Love spicy stuff? Then you have to try this dish! But keep in mind, the coconut milk makes it high in fat, so eat in moderation.
Price Range: SGD$3-6
#5 Bak Kut Teh
The origin of Bak Kut Teh is still being debated. Some say it is from China. Others claim it originated in Klang. And another group claims that it originated in Singapore. Wherever it came from, this is one fantastic soup dish that requires high-level culinary skills to cook from scratch.
The name translates to “meat bone tea”. Main ingredients of the soup include pork ribs, garlic, and pepper. Depending on the culinary creativity of the chef, different assortments of herbs and spices are used. The soup is high in protein for strength. Other ingredients like herbs, pepper and garlic will keep you feeling perky.
Awesome Tip: Bak Kut Teh is a good cure for hangovers.
Price Range: SGD$5-18

Published At: Isnare.com