Char Siew Rice
"Char siew" means "roast", it uses a traditional method of cooking long marinated pork strips over fire. Char siew rice is also plated with cucumber slices and is topped with a sweet gravy or dark soy sauce.
Rice is also another staple food here in Singapore. Rice is often imported from Thailand, which is characterised by its thin, long grains. This type of rice matches impeccably with gravy-rich dishes, or when stir-fried with other fragrant spices. Not forgetting the classic Hainanese Chicken Rice, or Nasi Padang, enjoy your favourite rice-based dish from an array of choices! From waking up to homely porridge for breakfast, to having economy rice (or what we fondly call Cai Png) with all your favourite side-dishes for a quick, satisfying bite during lunch hour, there will always be the perfect rice dish to suit your lifestyle and tastebuds!
"Char siew" means "roast", it uses a traditional method of cooking long marinated pork strips over fire. Char siew rice is also plated with cucumber slices and is topped with a sweet gravy or dark soy sauce.
Shredded boiled chicken served with boiled rice. Don't be mistaken by the humble looks of a simple dish. Akin to a mouthful of chicken flavored rice gravy and easy to consume for all ages. Option to include ginger slices and light soy sauce for added taste.
Hainanese Chicken Rice serves poached chicken and chicken seasoned rice. Every mouthful of deep chicken essence accompanied by cucumbers and hard-boiled herbal egg. Don't forget to request for ginger paste sauce or chili sauce and add a little dark soy sauce over the rice as locals usually have it.
A Teochew dish of braised duck served with white rice or yam rice as some shops would have it. The braised duck is prepared with yam and shrimp over many hours for ever so tender texture and flavourful bite. A side dish of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd goes well with thick duck gravy over the rice too.
Indian dish where rice is prepared beforehand and cooked with several different spices before mixing all together, thus the multi-colored rice. Served with lots of curries either of chicken, fish or mutton. Achar (Pickled cucumber and pineapple) is also served together to whet your appetite.
Glutinous rice is a dish that is commonly enjoyed in Asia, it has grown widely in Southeast and East Asia. The rice has opaque grains and is especially sticky when cooked.
Malay fragrant rice where rice is soaked in coconut cream before steaming the mixture with banana leaf for its distinctive flavor. Sambal Chili is a must-have to go with every mouthful of rice. Side dishes of cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and a hard-boiled or fried egg. Choices of the main dish may vary with Ayam Goreng (fried chicken), Sambal Sotong (Squid in chili) or Rendang Daging (Beef stewed in coconut milk and spices)
Hakka Lei Cha is commonly known as 擂茶 which literally means Thunder tea. Originally a tea grounded with various tea leaves, herbs, nuts, seeds and grain. It has evolved to be a contemporary healthy dish.
Economy rice stalls consist of an array of about 10-15 troughs of food, including meat, vegetables, eggs and tofu dishes, it is cutomisable based to your taste and is served with a portion of steamed white rice. In Singapore, it is common to find the food on open troughs kept warm by hot water and an electric heater below.
Claypot rice is a traditional Chinese dinner dish that consists of presoaked rice that is finished off to cook in a claypot infused with additional ingredients to flavour the rice.