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Curry puff, also known as epok-epok, a flaky pastry usually stuffed with curry chicken, potato cubes, and a slice of hard-boiled egg. Sardines are sometimes used in place of chicken. Dendeng paru, a dish of dried beef lung cooked in spices. Goreng pisang, bananas rolled in flour, fried, and eaten as a snack.
Meat dish a soup dish comprising pig brain with special herbs. Pig fallopian tubes: Meat dish Pig fallopian tubes (Sang Cheong) are used as an ingredient in some Singaporean dishes. Pig's organ soup: Meat dish The dish is a clear and refreshing soup; the reason why sometimes referred just as chheng-thng, served with other optional side dishes ...
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. [1] It is based on a well-known Hainanese dish called Wenchang chicken ( 文昌雞 ), which is one of four important Hainan dishes dating to the Qing dynasty. [10] The original dish was adapted by the Hainanese overseas ...
Southern Min. Hokkien POJ. Bah-kut-tê. Bak kut teh (also spelt bah kut teh and abbreviated BKT; Chinese: 肉骨茶; Pe̍h-ōe-jī: Bah-kut-tê, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally ...
Singapore-style noodles ( Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. [1]
A plate of Singapore-style hokkien mee. In Singapore, Hokkien mee ( 福建面) refers to a dish of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid. The key to the dish is copious quantities of an aromatic broth made from prawns and pork bones, slowly simmered for many hours.
Putugal, a steamed rice cake. Kueh kochi pulot hitam, a cake of black and white glutinous rice flour with a filling of mung beans or coconut. Semur, a type of meat stew (mainly beef), that is braised in thick brown gravy. Seybak, a salad made with pork offal. [4]
In Singapore, the dish is commonly consumed for breakfast or as a late afternoon snack. It became integrated into coffeeshop culture, being widely available in eating establishments such as kopi tiams, hawker centres, food courts and café chains such as Ya Kun Kaya Toast, Killiney Kopitiam and Breadtalk's Toast Box.