Bak chor mee, which translates to
minced meatnoodles, is a
Singaporean noodle dish common in hawker centres. The noodles are tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. The dish can be categorised into two variants: a dry version and a soup version. Most dry versions come with slices of stewed mushroom, minced pork, slices of lean pork and sometimes fried
anchovies, atop noodles tossed in a chilli-vinegar sauce, while soup versions include a pork flavoured broth.[1]
Chilli crab is considered one of Singapore's national dishes, it was invented in 1956 by a Singaporean couple and was originally sold from a
push cart.[2] In 1963, another famous chef adapted the dish into a sourer version which became the common version seen in Singapore.[3]
Hainanese chicken rice, also considered one of Singapore's national dishes. It was first invented by Hainanese immigrants in Singapore during the 1920s.[4][5][6]
Kopi is a type of traditional coffee originating from
Singapore. Invented in the early 20th century at the now
Downtown Core such as
Chinatown, it is a highly caffeinated black
coffee served with
condensed milk. It usually goes along with kaya toast, another Singaporean dish.There are more than one type of kopi, there is also kopi o, which means that there is no milk added and also kopi c, which adds evaporated milk. These are the words that local singaporeans use to oder kopi in kopitiams around singapore.[9][10][11]
^Lai, Ah Eng (2015). "The Kopitiam in Singapore: An Evolving Story about Cultural Diversity and Cultural Politics". Food, Foodways and Foodscapes: 103–132.
doi:
10.1142/9789814641234_0006.
ISBN978-981-4641-21-0.
^Luo, Serene (21 August 2006).
"RACK YOUR BRAINS". The Straits Times. [...] milo-dinosaur, milo-godzilla, ta-chiu, and I have drunk and loved them all.
Bak chor mee, which translates to
minced meatnoodles, is a
Singaporean noodle dish common in hawker centres. The noodles are tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. The dish can be categorised into two variants: a dry version and a soup version. Most dry versions come with slices of stewed mushroom, minced pork, slices of lean pork and sometimes fried
anchovies, atop noodles tossed in a chilli-vinegar sauce, while soup versions include a pork flavoured broth.[1]
Chilli crab is considered one of Singapore's national dishes, it was invented in 1956 by a Singaporean couple and was originally sold from a
push cart.[2] In 1963, another famous chef adapted the dish into a sourer version which became the common version seen in Singapore.[3]
Hainanese chicken rice, also considered one of Singapore's national dishes. It was first invented by Hainanese immigrants in Singapore during the 1920s.[4][5][6]
Kopi is a type of traditional coffee originating from
Singapore. Invented in the early 20th century at the now
Downtown Core such as
Chinatown, it is a highly caffeinated black
coffee served with
condensed milk. It usually goes along with kaya toast, another Singaporean dish.There are more than one type of kopi, there is also kopi o, which means that there is no milk added and also kopi c, which adds evaporated milk. These are the words that local singaporeans use to oder kopi in kopitiams around singapore.[9][10][11]
^Lai, Ah Eng (2015). "The Kopitiam in Singapore: An Evolving Story about Cultural Diversity and Cultural Politics". Food, Foodways and Foodscapes: 103–132.
doi:
10.1142/9789814641234_0006.
ISBN978-981-4641-21-0.
^Luo, Serene (21 August 2006).
"RACK YOUR BRAINS". The Straits Times. [...] milo-dinosaur, milo-godzilla, ta-chiu, and I have drunk and loved them all.