S is for Satay
Roma Menon
S is for Satay A to Z Guide to Singaporean Food
Aa
Ang Ku Kueh 紅龜粿 is a small oval shaped Chinese pastry with sticky glutinous rice flour skin wrapped around a sweet filling in the centre.It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf.
Bb
Bandung Sirap Bandung, or Air Bandung consists of evaporated milk or condensed milk flavoured with rose cordial syrup, giving a pink colour. In Malay, the term bandung means “pairs”, while sirap means syrup and air means “water”.
Cc
Char Kway Teow “stir-fried ricecake strips�, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. It is made from flat rice noodles stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives.
Dd
Durian
Regarded by many people in southeast Asia as the “king of fruits�.The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting
Economy Rice
Ee
Found in Singapore, Malaysia and Thailand, refers not to a specific dish in the Singaporean, Malaysian and Thai pantheon of cuisine, but rather to a type of food or a food stall commonly found in hawker centres, street vendors or food courts in these countries.
Ff
Fish Head Curry Fish head curry is a dish in Singaporean and Malaysian cuisine with Chinese and Indian origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish
Gao Lak
Traditionally served by street vendors in Singapore, gao lak are chestnuts that have been roasted in an open flame on wooden pushcarts. The chestnuts are served hot and has a sweet, soft texture with a nutty fragrance.
Gg
Hh
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants.
Hainanese Chicken Rice
Ii
Ice Kacang Ais kacang, literally meaning “ice beans�, is a Malaysian dessert which is also common in Singapore (where it is called ice kacang). Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.
JiaJia LiangTeh
Jj
Liangteh (cooling tea) is a Singaporean canned drink made to cool down the body. Some ingredients include Luo Han Guo (Fructus Momordicae), chrysanthemum, ginseng, honey, dried longans, honeysuckle flower, licorice and certain Chinese medicinal herbs with ‘cooling’ properties.
Kk
Kaya Toast
A well-known snack in Singapore and Malaysia Kaya toast is prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. It is considered a breakfast staple, and remains popular in Singapore.
Laksa
Laksa is a popular spicy noodle soup in the Peranakan cuisine,which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur).
LL
Milo Dinosar
Mm
Milo Tabur is a Malaysian and Singaporean drink, composed of a cup of Milo (a chocolate malt powder that is mixed with hot or cold water or milk) over ice with powdered undissolved Milo added to it. Typically sold at Indian food stores, Milo Dinosaur can be accompanied with roti prata.
Nn
Nasi Lemak Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia. It is considered one of the most famous dishes for Malay-type breakfast. Due to the versatility of the dish it is now served and eaten any time of the day.
Oo
Oyster Omelette
čš?ç…Ž is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savory taste. The dish consists of an omelette with a filling primarily composed of small oysters. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste.
Popiah
Pp
A Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, Malaysia and Thailand. The filling is mainly finely grated and stir-fried turnip with a combination of bean sprouts, lettuce leaves, along with grated carrots, slices of Chinese sausage, chopped peanuts, fried shallots, and shredded omelette, depending on the individual vendor.
Kueh Lapis or the thousand layer cake, it is a sweet steamed cake made from rice flour, coconut milk, sugar and various shades of edible food colouring done with many individual layers. Kueh or Kuih are bite-sized snack or dessert foods commonly found in Malaysia, Singapore, Indonesia (where it is called kue), and Thailand.
Qian Ceng Gao
Rr
Roti Prata
Fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable- or meatbased curry and is from Malaysia and Singapore. Prata is also commonly cooked upon request with cheese, onion, banana, red bean, chocolate, mushroom or egg.
Satay It is a dish of skewered and grilled meat, served with a sauce. May consist of diced chicken, goat, mutton, beef, pork, other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled over a wood or charcoal fire, served with various spicy seasonings.
Ss
Teh Tarik
Tt
‘Pulled tea’ is a hot milk tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams within the Southeast Asian countries of Malaysia and Singapore. Its name is derived from the pouring process of ‘pulling’ the drink during preparation. It is made from black tea, condensed milk and/or evaporated milk.
Uu
Ubi Kayu Kueh Malay-Peranakan origin, this sweet kueh uses tapioca or cassava which is a tropical root found in Singapore and Malaysia. Traditionally steamed, due to advance in technology it can now be baked instead.
Vv
Vadai A common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients Vada are generally prepared from a thick batter of Black gram or coarsely ground Bengal gram which has been fermented. The individual vada are then shaped and deep-fried.
Wantan Mee
Sometimes called wonton mee, it is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings.
Ww
Xx
Xiao Long Bao
小笼包 is a type of soup-steamed bun that is traditionally prepared in xiaolong, small bamboo steaming baskets. The characteristic soup-filled kind are created by wrapping solid meat aspic inside the skin alongside the meat filling.
You Tiao
Yy
A long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee or soy milk.
Zz
A rice noodle roll is a Cantonese dish, commonly served either as a snack, small meal or as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Seasoned soy sauce – sometimes with siu mei drippings – is poured over the dish upon serving.
Zhu Chong Fen
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