Shrimp Dumplings & Wonton Soup
Shrimp Dumpling and Wonton Soup is well known in the Chinese cuisine and is often served as a complimentary side dish accompanying the main order of a bowl of dry noodles. It can also be ordered as a main soup dish on its own as well. The dumplings or wontons are made from a dough skin consisting of a mix of egg, flour and water and filled with stuffings of shrimp or minced pork. The fillings are marinated with salt, spices, garlic, spring onions and other ingredients such as mushrooms and salted fish, which are then boiled in a soup and served piping hot with some leafy vegetables.
Steamed Minced Pork with Salted Fish
This is a very popular and extremely tasty Singaporean home cooked dish that is quick and easy to prepare and can be found in many hawker centers. Minced pork (or chicken) are mixed well together with some fat which provides that springy texture. It is then marinated with Chinese wine, sesame oil, soya sauce and steamed for a few minutes. When cooked, it is then garnished with chopped spring onion, shredded ginger and sliced chilli and served with toppings of salted fish. The full flavours of this dish make it go really well when eaten with a serving of white rice.
Fried Oyster Omelette
Fried oyster omelette is a Chinese hawker centre dish of Teochew origin that is often a favourite among many locals due to its savoury taste. Egg batter is mixed and pan fried together with garlic, small oysters, potato or tapioca starch and chilli paste. The omelette-like mixture is fried until crispy, then garnished with spring onions and served with a side serving of spicy chilli sauce mixed with lime.
Mee Goreng With Mata Lembu
Mee Goreng is a fried noodle dish that is commonly found in Indonesia, Malaysia and Singapore with each of them done in their own special way that gives them their unique tastes. The Singapore version of this dish uses yellow noodles that is fried with garlic, onions, green chillis, diced tomatoes, chilli paste, bean sprouts, Chinese cabbage, egg, potatoes and minced mutton. This flavourful and spicy dish is then served with a side serving of sliced cucumber and ketchup. The entire taste of the dish can be further enhanced by the addition of a ‘mata lembu’ or bull’s eye egg placed on top, whereby the runny yolk is mixed and eaten together with the noodles.
Frog Legs with Spring Onions & Ginger in Claypot
Frog Legs with Spring Onions & Ginger in Claypot is a delicacy of Cantonese origin but this version is particularly Singaporean. Chopped pieces of frog legs and meat are cooked in a claypot mixed with dark and sweet soya based sauces, ginger and topped with generous amount of spring onions and served bubbling hot. Due to the rich and salty flavours of the gravy, this dish is best eaten with a serving of plain porridge so that you would enjoy the overall balance of taste and texture.
Fried Carrot Cake
Fried Carrot Cake or ‘Chye Tow Kway’ is a very common breakfast staple found in many neighbourhood hawker centres. It is a favourite among many locals as most of us have grown up eating it. It is made up of steamed rice cakes that are broken into little cubes fried with eggs, garlic, sweet sauce (for the black version), preserved radish, soya sauce, chilli paste and served with toppings of chopped spring onions. There are two versions available: white or black, and the former (white) version would provide a more subtle flavour of eggs and preserved radish without the caramelized sweetness that comes from frying it together with the sweet sauce.
Roti Prata or Roti Canai (as they call it in Malaysia) has its influence from Pakistan and India and is a comfort food for many Singaporeans young and old. It is a pancake made up of flour that is fried over a flat round iron pan and usually served with a side dish of vegetable, chicken or fish curry. For those who are not able to handle the spiciness of curry, they may even eat it with sugar. Roti Prata usually comes plain (kosong) or with egg (telor or plaster), and some other variations may include it being mixed with sliced onion, cheese, banana, sardines and chocolate sauce.
Steamed Kai-lan With Oyster Sauce
This is a vegetable dish that is not only quick to prepare but also easy and nutritious. Because of its ease in preparation, it can be found at most stalls, namely those that sell chicken rice, Zhi-Char or claypot dishes. This fuss-free dish is prepared by serving steamed or blanched Chinese brocolli/kale or “kai-lan” drizzled with a mix of sesame oil, oyster and soy sauce and garnished with fried shallots and garlic.
Claypot Chicken Rice
Claypot chicken rice as the name implies is typically rice cooked with marinated chicken (usually Chinese wine) over a certain period of time in a claypot. Other ingredients like oyster and dark soy sauce, Chinese sausage, vegetables, mushrooms and salted fish are also added that would enhance the overall taste. They are all cooked together over a charcoal flame for some time, thereby allowing the dish to develop a distinct flavour with a very slight burnt and smokey fragrance.
Congee with Dough Fritter
This is one of the most common breakfast staple choices among many Singaporeans and it comes prepared in a variety of main ingredients like Minced Pork, Shredded Chicken, Sliced Fish or Century Egg. Mostly found in neighbourhood hawker centres, this dish is also known to the locals as ‘chok’ and is served piping hot garnished with fried shallots, spring onions, ginger slices and sesame oil. For most people, eating it with a piece of Dough Fritter would make this hearty breakfast complete.