Chilli Crab

1. Chilli Crab 辣椒螃蟹是新加坡原产的海鲜菜肴。它创建于1950年由新加坡厨师，与她的丈夫，林雪儿与Choon义荫田。这对夫妻在上跑棕榈滩海鲜酒家东海岸路（近现今东海岸海鲜中心。）泥蟹常用的搅拌，并在一个半厚，香甜可口的番茄和辣椒酱炒的基础。它可广泛存在于马来西亚和新加坡海鲜小贩摊档，科皮tiams或餐厅。尽管它的名字，辣椒螃蟹是不是一个非常辣的菜。

2. Indian Cuisine in Singapore Achar-混合蔬菜印度咸菜。现在还担任了中国和马来人与他们的传统食品。纳西biryani- 流行印度穆斯林藏红花米饭和肉类菜。其售价都印度人和马来人，马来人的婚礼是在至关重要的。咖喱- 基本印度蔬菜或肉肉汁。目前它在当地华人和马来人传统的'美食无处不在。一个例子是叻沙土生华人，他的名字来自于为'十万'梵语而来。一个例子是魔鬼咖喱欧亚，而中国的例子是辣椒蟹。鱼头咖喱-标志性的新加坡菜，印度人（特别是一Mr.Gomez）发明的中国口味哪些值纹理。没有发现在印度.

3. Indian Cuisine...(con’t) • 印度罗惹-沙拉油炸受虐土豆，鸡蛋，海鲜，豆腐和其他物品。配热和甜辣酱。这道菜不存在印度和新加坡是唯一的及其周边地区。Roti普拉塔鸡curry.Indian眉goreng-中国黄面条，准备'印度风格'和香料炒，肉末，豌豆和土豆。Murtabak-丰盛的煎酿酥皮鸡，羊肉和沙丁鱼。Roti约翰 -分裂，panfried面包配上鸡蛋，碎羊肉和洋葱，番茄酱和服务。Roti普拉塔- '新加坡的答案，羊角面包'。离开夜总会后流行吃晚饭。变化包括榴莲，奶酪普拉塔。

4. Malay Cuisine in Singapore • 菜典型的节日开斋节期间票价Puasa或开斋节哈吉（从左下角顺时针方向）：牛肉汤，纳思himpit（压缩水稻立方体），仁当牛肉和sayurlodeh.Apambalik- 又称“特兰补篮“或”Martabak马尼斯“在印度尼西亚，它是一个像糖，玉米，中间粗螺母粉扑面包。Ayampercik-辣鸡酱烤。Ayamgorengkunyit-炸鸡，腌在姜黄和其他调味料基地。Gulai- 一种糊状的咖喱类菜肴，可以从不同的原料制成型;肉类或蔬菜。热门之一的GulaiKambing（羊或羊肉gulai）和GulaiAyam (chicken gulai).

5. Malay Cuisine (con’t) • 卡尔 -马来咖喱菜的适应。就像Gulai，它可以制成各种配料;肉类或蔬菜。热门之一的卡里Ayam（鸡肉咖喱）。爱看巴卡尔-烤/烧烤- ED镜头，无论什么辣椒，kunyit（姜黄）或其他香料的酱鱼。爱看彩-烤黄貂鱼爱看阿萨姆pedas-炖的鱼酸（通常是鲭鱼），罗望子，辣椒，西红柿，秋葵和越南香菜（马来语：道恩kesum）。Kangkung马来栈是空心菜镬中虾酱（马来栈）和辣椒炒辣椒。其他各种这样烧项目，包括臭豆（这是相当苦生吃时，一些老一代的马来人仍然吃的是）和yardlong豆类。

6. Malay Cuisine (con’t) • Keropoklekor, a specialty of the state of Terengganu and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce. • Kuih (plural: kuih-muih) is usually a selection of cakes, pastries and sweets eaten as a snack during the morning or during midday, and are an important feature during festive occasions. It is a tradition shared by both the Malay and the Peranakan communities. Some example include: • Ondeonde - small round balls made from glutinous rice flour with pandan [screwpine] leaves essence, filled with palm sugar and rolled in fresh grated coconut. • Kuihtalam - steamed layered coconut pudding made of rice flour, sago flour and coconut milk is cooked by steaming. Pandan leaves lends aroma and the green color to one layer. A white coconut layer goes on top. • Pulutinti - a kind of steamed 'dry' rice pudding made from glutinous rice & coconut milk. It is traditionally wrapped in banana leaves folded into a pyramid shape, and topped with fresh grated coconut sweetened with palm sugar. • Lemang - Glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves. • Mee rebus - a famous noodle dish which consists of mee (noodle, salt and egg) served with a tangy, spicy and sweet potato-based sauce. It is sometimes also called meejawa, perhaps as a nod to its Javanese origins.

7. Malay Cuisine (con’t) • Nasilemak - rice steamed with coconut milk • Nasiberlauk - Plain rice served with different variety of dishes • Nasidagang - the NasiLemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan. • Nasikerabu - a type of rice which is blue in colour (dyed by a kind of blue flower), originated in Kelantan state. • Nasipaprik - originated from southern Thailand, rice with "lauk", typically chicken. • Nasigoreng - fried rice. Nasigorengkampung is a typical variant, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it. • Satay - Satay were originated from Java and Sumatra in Indonesia, and distributed widely across Southeast Asian archipelago. It is widely popular and common within Indonesian cuisine with rich variations and recipes. Malay chicken satay is closely resembled Madura satay with rich peanut sauce. In Malaysia the most popular variant are KajangSatay. • Soto - The most popular is Soto Ayam, chicken soup with rice vermicelli and ketupat, it clearly shows Indonesian cuisine influences. • Pulut - Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is widely used during the Raya festive seasons as traditional food.

8. Malay Cuisine (con’t) • Ketupat - a type of glutinous rice dumpling that has been wrapped in a woven palm leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture. Usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay or gado-gado. Ketupat is also traditionally served by Malays at open houses on festive occasions such as IdulFitri (Hari Raya Aidilfitri). • Rendang - a spicy meat stew originating from the Minangkabau ethnic group of Indonesia,[2] and adopted by Malay throughout archiplego. Rendang is traditionally prepared by the Malay community during festive occasions. • Rotijala - The name is derived from the Malay word 'roti' (bread) and 'jala' (net). A special ladle with a five-hole perforation used to make the bread looks like a fish net. It is usually eaten as an accompaniment to a curried dish, or served as a sweet with 'serawa'. Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaves.

9. Malay Cuisine (con’t) • Sambalbelacan - sambal a common codiment in Indonesian cuisine as well as Malaysian cuisine. It is made with chilies, shallots, garlic, stewed tomatoes, tamarind paste, coconut sugar, salt and belacan (shrimp paste). • Sambalsotong - squid are cooked in a sambal-based sauce, made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan. • Sayurlodeh - a stew of vegetables cooked in a lightly spiced coconut milk gravy. • Sup kambing - a hearty mutton soup slow simmered with aromatic herbs and spices, and garnished with fried shallots and fresh cilantro. • Serunding - Shredded meat in a form of meat floss with spices. • Tempoyak - a popular Malay delicacy. It is durian extract which is preserved and kept in an urn. Commonly eaten with chillis and other dishes. • Drinks • Gin pahit - cocktail made of gin and bitters • TehTarik