Willamette World News

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As a staunch believer of the saying “I live to eat” rather than the survival concept “I eat to live”, I am grateful to be born in Singapore. Singapore is commonly known as the ‘food paradise’ in the Southeast Asian. The diverse selection of Singapore foods is the reflection of the country’s unique multi-racial tradition. From the all-time favourite’s Indian roti prata to the Chinese’s sensational chicken rice, Singaporeans have every reason to pamper themselves with good food no matter how bad the day gets.

While it’s impossible for me to introduce every single delicious gourmet, I would handpick the strongest contenders. However, I have the duty to warn you that reading any further from this point would make you salivate without you even knowing.  Don’t believe, continue reading at your own risk.
Let South Korea give you the most authentic ramen experience, let Italy impress you with their pasta. But if you ever swing by Singapore, let Singaporean’s ‘Laksa’ mesmerised you with the intriguing spicy it is well-known for. Laksa is a kind of spicy noodle served with coconut milk and curry soup base giving it a mixture of spicy, sour and sweet. The origin of Laksa can be traced back
as a dish within the Straits-Chinese tradition who are also known as the “Peranakan”. The recipe of Laksa includes noodles, prawns, bean sprouts and egg. The two primary types of Laksa consist of Curry and Asam Laksa. The main difference is the soup stock which is used. While the curry Laksa promises a slight hint of sweetness with coconut milk as the dominant base, Asam Laksa offers more of a sour flavour with tamarind paste as the soup base. The cost of a bowl of Laksa is between three to four American dollars which makes it even more appealing.
The next dish I would like to introduce is Indian’s roti prata. The heritage of roti prata was brought to Singapore by Indian immigrants. Roti prata basically means ‘round pancake’ and they are usually found in coffee shops owned by the Indian Muslim. The unique feature of roti prata comes in the preparation. Indian owners are highly skilled professionals who swirl and twirl the dough in a circular machine and throw it into the mid-air simultaneously. The process of making a large dough into a circular pancake is both fascinating and entertaining. In fact it is a kind of an art in my Ming Jay Tan opinion. Eating a roti prata is usually done with bare hands, using only fingers to tear the roti prata into bite-size pieces. Although the plain roti prata is delicious enough, it is usually served with curry. Roti prata comes in different flavours like cheese, egg, mushroom cheese and even chocolate just to name a few. It is a must-try delicacy in Singapore.
The last contender I would like to introduce is the Hainanese chicken rice. It is a dish founded by a group of Chinese who originated from Hainan Island. If you ever bump into a Singaporean, ask them which is the all-time classic Singaporean’s dish is and you have a good 8 out of a 10 chances, the answer will be chicken rice. The main recipe of a chicken rice mades up of chicken and stream rice. The difficulty of such a highly acclaimed dish lies in the preparation of the chicken which involved steeping the chicken in a broth at such precision where too high or low of a temperature would prove costly to the reputation of the dish. Chicken rice is usually served with hot chilli sauce and garlic and a decent plate of chicken rice can be found readily in restaurants and coffee shops.
With the variety of gourmet to choose from you are spoiled by the choices. To free yourself from the hunger frustration you unknowingly generated from reading this article, I suggest a trip down to Singapore as soon as possible as a remedy.

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