Thai Cuisine Recipe

Singapore Spicy Noodles

Travel to Singapore: A Guide to Local Singapore Food and Drink

Singapore is commonly known as a shopping haven, a safe and secure traveling destination, a beach and city holiday rolled into one and a meeting point of many cultures and religions. Singapore is also the melting pot of many food and drinks from all over the world.

You can satisfy your gastronomic desire for sumptuous cuisines at any time of the day and anywhere in the island. Singapore’s unique blend of food and drink is considered so special that you can even join the Uniquely Singapore Shop and Eat Tour, and feast in the local cuisine as you explore the city’s ethnic districts and residential neighborhoods.

Here is a list of 7 must-try food and drink when you visit Singapore:

1. Singapore Sling

A cocktail originally invented for the Long Bar in Raffles Hotel in the early 20th century. The original recipe uses gin, cherry brandy and Benedictine, the concoctions though differ in other parts of the country and the world. The drink is shaken and strained into a glass before adding in club soda. You can find the drink in most bars in Singapore and on board flights of Singapore Airlines.

2. Chicken Rice

A local favorite, this dish has been touted as a national dish by several food critics. You can choose a serving of roasted, steamed or barbequed chicken with rice cooked in chicken stock and garlic. Add a dash of chili sauce and dark soy sauce, a plate of chicken rice is both a tasty and filling meal.

3. Laksa

While there are many versions of this dish in Malaysia, a Singapore version has its roots in the Peranakan community. Rice noodles are cooked in coconut spicy gravy and sprinkled with prawns, bean curd and chicken. A very rich and indulgent dish that will leave you craving for more.

4. Fried Carrot Cake

Certainly a comfort food for many Singaporeans, fried carrot cake is a mix of diced radish and egg tossed in soy sauce. A common hawker food, this dish is oily and spicy but promises a truly satisfying gastronomic experience.

5. Indian Rojak

Rojak is loosely used to mean a mix of several ingredients. There are Indian, Indonesian and Chinese rojaks in Singapore. The Indian rojak usually refers to a Muslim-Indian dish comprising of different vegetables, bean curds, fried dough mixtures and seafood served with a spicy and sweet peanut sauce.

6. Satay

If you are familiar with kebabs on skewers in Mediterranean dishes, Satay is the local version of meat on skewers. You can get chicken, beef and lamb Satays served with peanut sauce. Hotels usually add Satays as a side dish to its fried rice or fried noodles.

7. Ice kacang

An all-time favorite, Ice Kacang is a delightful dessert to end a meal. With a base of jelly, red beans, corn and Attap seeds, ice is grated on top of them and topped with various colored sugar syrup and condensed milk. A purely indulgent treat to satisfy your sweet tooth and a great way to quench your thirst in sunny Singapore.

About the Author

Of course there is a lot more about Singapore than just food and drink. For more information about
Singapore travel
and a free guide and map just click on the link. Or if you are looking for a wide selection of
worldwide recipes
and cooking advice visit the Yorkshire pudding blog!

Mee Goreng – Indian Style – Malaysia & Singapore – SPICY STEVE

Noodles $3.48        Noodles are irresistible, easy to cook, and fun to eat – the smart fast food.  Their popularity is nothing new.  They have been invented and reinvented round the world.  The basic mix of flour, water, and salt – with or without egg – is infinitely adaptable.  Noodles are made today in factories, restaurants, and artisans’ workshops, and you can even make them in your kitchen.  No wonder they come in so many varieties!          Noodles are much more than their different shapes.  When mixed with any kind of sauce or dressing, they take on some of its texture and flavor but keep their own personality.  In the author’s words, "Noodles have another attraction for me: they are not snobs, they are at ease in any company and are perhaps the most democratic of foods."  There will always be new noodle dishes because noodles are a theme on which anyone can improvise.  Noodles are culinary jazz.        Sri Owen, who has always said she is "a cook first, a writer second," wants everyone to enjoy the music.  The dishes she describes here are an extensive and varied collection, including such classics as Singapore Fried Noodles, Pad Thai, Laksa Lemak, and Szechuan Shrimp Chow Mein, as well as more unusual and adventurous delights such as Noodles with Roasted Eggplant and Tomatoes, Fried Noodles on Portobello Mushrooms, and Quail Stuffed with Noodles and Herbs.  When you have cooked your way through this invaluable repertoire of recipes, you will have a thorough grounding in the cooking of noodles and good basic knowledge of how ingredients are used together.  You can then continue to "cook by the book" or improvise, confident that the results will be not just easy to prepare, but tasty and nutritious as well.

Noodles Express $3.98 Quick and Easy Meals in 15 to 45 Minutes.Dana McCauley, co-author of Last Dinner on the Titanic and contributor to Canadian Living, Elm Street and Homemaker’s, has put together a collection of fabulous dishes born of her love affair with noodles. Using her expert knowledge of food and ingredients, McCauley incorporates the flavours of Asia, Africa, the Mediterranean and the Middle East into her recipes with ingredients that are readily available in most Canadian supermarkets. All the recipes, including Mango and Rice Noodle Salad in Lettuce Cups, Peas and Potatoes with Orecchiette, Spinach Noodles with Spicy Green Curry and Asparagus, Tarragon and Lemon Fettuccine, are fast and easy to prepare — 45 of these recipes can be made in 15 minutes or less! — they suit the lifestyles of people who must eat on the run but who don’t want to sacrifice taste, quality or nutrition. Noodles Express is also perfect for the occasional vegetarian — those of us who want to eat less meat, but are bored with pasta and tomato sauce. This is quick, healthy cooking at its most delicious and ingenious.

Spicy $32.78 Spicy

Singapore $10 Singapore

Singapore! $16.15 Singapore!

Noodles the New Way $12.98 Sumatra-born, London-based food writer and cooking consultant Sri Owen has traveled throughout Asia to research regional cuisines for her previous books. But it was in London that she realized that noodles had become the health food of choice in the western hemisphere as well. The fusion of Sri’s worlds inspired her to write Noodles: The New Way, which presents more than 80 recipes that marry authentic Asian dishes with a Western feel. The book is a contemporary collection of dishes from Indonesia, Malaysia, Vietnam, Thailand, China, Singapore, Japan, India and Bali that can be made from ingredients found at local Asian markets.In the introduction Sri Owen pays homage to the personality characteristics of noodles – they’’e lean, quick, flavorful, and democratic. Images by renowned food photographer Gus Filgate won this book a James Beard Foundation award for Best Photography. The photographs capture the varying temperatures, textures, hues and incarnations of noodles – the image for the Fried noodles on Portobello mushrooms recipe sizzles with vibrant orange, green, and brown. Next, Owen describes the types of noodles – such as egg, rice, and Udon – and explains basic cooking techniques. There are recipes for stocks, such as miso stock, dipping sauces, dressings, There are recipes for vegetarian, seafood, poultry, and meat dishes. Owen suggests fine egg noodles with scrambled tofu, which can be made with angel hair pasta, and the protein-rich avocado and tofu tempura. For light, lean dishes there are formulas for asparagus tips with crab wontons, Indonesian chicken soup and Vietnamese noodle soup with steamed duck. For meat-lovers, Owen proposes barbecued pork spareribs with shitake noodles, as well as traditional Pad Thai. The section on noodle salads offers a variety of distinctive recipes, such as cold soba noodles with lobster meat salad and green papaya and mango salad. The book rounds out with a glossary that clarifies more unusual ingredients. Throughout the book, Owen demonstrates how tastes and textures from different sources can work together to create new noodle recipes that are both eastern and western, traditional and modern. "The imaginative cook may well feel like an artist who has been given a paint box full of completely new colors," she gushes.

All about Pasta & Noodles $15.95 “”The book that taught America how to cook, >now illustrated with glorious color photography”>ALL ABOUT>PASTA & NOODLES>A fresh and original way to put the classic advice of “Joy of Cooking” to work — illustrated and designed in a beautiful and easy-to-use new book. > >More than 90 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne, and classic Macaroni and Cheese> >Explanations for 27 different pasta shapes, featuring cooking times, creative substitutions, and appropriate sauces> >Step-by-step recipes for preparing a wide range of sauces — from pesto to ragu to Alfredo — as well as noodles, from Spdtzle to Beef Chow Fun>>>Sixty years after Irma Rombauer advised new cooks to “Stand facing the stove,” America’s love affair with “Joy of Cooking” continues unabated. And why not? “Joy” in hand, tens of millions of people — from novices to professionals — have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, “Joy of Cooking” has taught America how to cook, serving as the standard against which all other cookbooks are judged.>”All About Pasta & Noodles” upholds that standard. While keeping the conversational and instructional manner of the flagship book, “All About Pasta & Noodles” is organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 of “Joy’s” best-loved recipes — Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You’ll also find rules for cooking pasta, step-by-step information for making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.>Whether you belong to one of the millions of American households that already own a copy (or two) of “Joy, ” or you have never cracked the spine of a cookbook before, “Joy of Cooking: All About Pasta & Noodles” is for you. It is a spectacular achievement, worthy of its name. “Joy” has never been more beautiful.>”The Indispensable Kitchen Resource…>All-New, All-Purpose, and now All-in-Color”>”

Worried Noodles $13.43 Worried Noodles

Oodles Of Noodles $14.67 Oodles Of Noodles

Love With Noodles $23 Love With Noodles

The Story of Noodles $14.57 The Story of Noodles

Asian Noodles $189.15 Asian Noodles

Takashi’s Noodles $22.45 Takashi’s Noodles

Laksa, a Popular Spicy Noodle Soup Which Is a Mix of Chinese and Malay, Singapore Photographic Poster Print by Eightfish , 18×24 $49.99 Laksa, a Popular Spicy Noodle Soup Which Is a Mix of Chinese and Malay, Singapore is digitally printed on archival photographic paper resulting in vivid, pure color and exceptional detail that is suitable for any museum or gallery display. Finding that perfect piece to match your interest and style is easy and within your budget!…

Snapdragon Singapore Curry Rice Noodle Soup Bowl, 2.1-Ounce Boxes (Pack of 12) $18.62 Journey to the culinary capitals of Asia with Snapdragon, where every stop brings a new taste discovery. Rice noodle soup bowls are a traditional soup with authentic rice noodles. Snapdragon Singapore Curry with the smoothness of coconut milk blends perfectly with mildly spicy curry flavors….