Singapore is not only known for its outstanding airport facilities, thrilling amusement parks, and jaw-dropping city skyline but also for its mouth-watering local dishes. Despite being a tourist destination, locals also highly favor Singaporean food. Because of this, many people in Singapore want to know the secrets behind famous local dishes. This article will help to know how some of the best local Singaporean foods are served. There are several top recipes of Singaporean food that you might want to try if you are a foodie who enjoys cooking and eating. The article consists of the five Best Singaporean Recipes.
Nasi Lemak — Popular Malay Coconut Rice
Nasi Lemak is one of the best Singaporean recipes. Nasi Lemak is a dish in which rice is cooked with coconut milk.
- 3 cups of coconut milk
- 3 cups of Basmati or Jasmine rice
- 2 Pandan leaves, tied
- 1 cup of water
- 1 tsp. of salt
- After rinsing the rice, put it in a saucepan and run the water until it clears.
- Add coconut milk, salt, pandan leaves, water, and coconut milk. Place it on medium-high heat.
- Reduce the heat to simmer, then turn it off.
- After stirring the rice, let it boil for about 12 minutes. Stir again after six minutes.
- Approximately five minutes have passed since cooking the rice, so remove it from the heat.
- Just before serving, mix the rice with pandan leaves.
Tip: The rice will stick if you don’t stir it a few times. Combining fried fish, peanuts, anchovies, egg slices, cucumber slices, and spicy chili paste makes Nasi Lemak the best.
Cooking time: 15 min
Serves: 6 – 8 people
Chilli Crab is an easy Singaporean recipe. Singapore street food serves stir-fried crustaceans with spicy, sweet, and delicious tomato sauces, chili crabs, mantou, or deep-fried buns.
- 7 tbsp. of peanut oil
- 1 tbsp. of cornstarch
- 1 ½ -inch grated knob of ginger (about 2 tbsp)
- 2-3 minced shallots (about ½ cup)
- Four minced Thai chilies
- Six medium minced garlic cloves (about two tablespoons)
- 2 cups of low-sodium chicken broth
- 2 Dungeness crabs (about 1 pound each)
- ½ cup hot-sweet chili sauce
- ¼ cup tomato paste
- ½ cup thin-sliced green onions
- One large egg, beaten
- 1 cup Chinese parsley leaves
- Rice or steamed Chinese buns
- The first step is to mix cornstarch with water in a small bowl.
- In a medium saucepan, heat the oil and add the shallots, ginger, garlic, and chilies.
- The pieces of crab and broth are added, and the heat can be increased to medium-high.
- Wait until the crab boils before covering it. It takes approximately six minutes.
- The cover can then be released, and add tomato paste and chili sauce. Add salt, sugar, or chili sauce to taste after simmering for about 1 minute. The cornstarch thickens the liquid when it is boiled.
- After the mixture has been heated, please remove it from the heat and combine it with the egg. Put the serving dish in the bowl and stir in the green onion. Chinese parsley can be sprinkled over the meal for added appeal.
Cooking time: 15 min
Serves: 2 people
Singaporeans enjoy satay as a local dish. It is perfect for late-night dinners. Satay is one of Singapore’s most famous hawker staples. Juiciness and delicious flavor make this a favorite among locals and tourists alike. The preparation is also effortless.
- Two pcs. sliced green onions
- 1/3 cup low-sodium soy sauce
- Two tsp. of lime juice
- 3 tbsp. of Thai chili sauce
- 1/3 cup peanut butter
- 1 pound pork (cut into ¼-inch slices)
- 3 tbsp. of brown sugar
- 2 tsp. minced garlic cloves
- 2 tbsp. of sesame oil
- 3 tbsp. minced cilantro
- 3 tbsp. of hot water
- Sliced cucumbers (optional)
- Onion (optional)
- Take 1/4 cup of the dipping sauce and mix it with all seven of the first seven ingredients. Add the pork to the resealable plastic bag with the remaining sauce. Turn the bag to coat it and seal it. Put the combination in the refrigerator for about 30 minutes.
- After the marinated pork has been marinated for a period of time, drain and discard it. Put all the pork slices on 20 skewers made of metal or wood. Next, grease a baking pan that measures 15x10x1 inches and place all the skewers on it. For 3-4 minutes (or until meat juices are clear) broil each side 3-4 inches from the heat.
- Make peanut butter sauce by mixing peanut butter with water in a small bowl. In the second step, add the lime juice and reserved soy sauce mixture. Skewer it and serve it.
Tip: Pork Satay is served with cucumber and onions for better taste.
Cooking time: 30 – 40 min
Serves: 20 people
Hokkien Mee is the best stir-fried noodle in Singapore. It is a stir-fried dish with a combination of rice and egg noodles. Though it has many recipes or versions, it usually comes with prawns, squid, oysters, spring onions, and fresh lime.
This recipe is flavorful with a thick and fragrant sauce made from dried prawns and fresh shrimp. Besides, one can also eat it with Sambal sauce, chilies, and some soy sauce.
- ¼ cup oil
- Five pcs. of giant Calamari
- Five chopped garlic cloves
- Ten pcs. of prawns (shelled)
- 500g vermicelli noodles
- 500g thick yellow noodles
- 2 cups of prawn stock
- 200g bean shoots
- 1 tbsp. pork lard
- Two pcs. of eggs
- 50g chopped chives
- 1 tbsp. of soy sauce
- Chile paste (optional)
- Using a large wok, heat the oil on high heat. Then stir-fry garlic and add chili paste (if one wants) for about 2 minutes.
- You can now add Calamari and prawn. Stir for a better mix.
- Then put in the noodles along with the stock. Put a generous amount of salt to taste and mix them well.
- Put all ingredients on one side of the work. In the remaining space, put the pork lard with eggs. Scramble them and stir in bean shoots before it gets cooked.
- Add the soy sauce with a bit of water and stock to moisten the ingredients. Tightly cover and cook for about 5 minutes or until the noodles are soft (depending on your desire for softness).
- Remove the heat and spoon on the serving dish, then serve immediately.
Cooking time: 14 min
Serves: 6 – 8 people
Laksa is one of the top recipes for local Singaporean food. It is popular street food in Singapore, which has various types. The most dominant among all is the curry laksa and asam laksa.
- 1/2 pack Malaysian instant curry paste
- Two stalks of pounded lemongrass (white part only)
- 2 cups of chicken broth
- 2 cups of water
- Ten tofu puffs (slice in pieces)
- 3 tbsp. of cooking oil
- 1/2 cup of coconut milk
- 1/2 cup of evaporated milk
- Pinch of Salt
- Bean sprouts
- Yellow noodles
- Ten pcs. of peeled shrimp (deveined and cooked)
- fish cakes (cut into pieces)
- Three pcs. Hard-boiled eggs (cut into half)
- Using a stockpot, add the oil and sauté the instant curry paste. Stir in the chicken broth, water, lemongrass, and tofu puffs. Next, bring the soup to a boil. Low the heat and keep it at a simmer. Now add coconut and evaporated milk. Season it with salt to taste, and keep the stock on a simmer.
- Next, rinse well the yellow noodles and bean sprouts. Drain it and set it aside.
- Boil a handful of yellow noodles and a small portion of bean sprouts.
- Transfer the boiled noodles to a serving bowl.
- Put 2-3 shrimp on top of the noodles and a few pieces of fish cake and eggs.
- Pour the soup into the serving dish and add a few pieces of tofu puffs on top of the noodles. Serve it immediately.
Cooking time: 30 minutes
Serves: 3 people
You can also check out Best Western Food Restaurants In Singapore
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