Continuing the topic Street meal in Singapore I would like to note the same dishes as well:
Fish-Head Steamboat.
Steamboat is an Asian special saucepan, in which stewed with meat with vegetables, and it is served on the table in this pot, still boiling, because in the center of the pan, the hole, where coals lay and they are smoothed and heated. It turns out such a steam locomotive! In such pots are preparing in Thailand, and in Japan and Korea (and they can also be tried in Singapore).
But the classic Singapore street food is a stamboat with fish heads. If you want to try something different from the usual tourist kitchen in Singapore, choose this! It happens, however, electric stamboat is usually in restaurants, but that smoke that your soup is soaked - that's what the savage!
Soup add fish (and fish heads), some meat and tendons (all these small ingredients only add taste, they are almost impossible to distinguish) and spices. It is possible to choose from several species of fish, garupa, mackerel and snapper - slices of fish are cut by large pieces. Also added cabbage and yams (sweet potatoes). Sometimes they throw pieces of chicken, as well as ginger and sour plum to make soup slightly sharp. Nnakonets, the pieces of dried cambals are baked and added as a side dish (with chili-based sauces).
As a separate dish, this soup is rarely eaten - this is only part of the meal. Usually take it "ZI CHAR" - Har Cheong Gai (fried chicken with shrimps) and Sambal Kangkong (roast spinach in acute sauce with pieces of shrimp): Stamboat and these dishes are always standing near the table. Usually such a pot is worth S 20 $ -35 (without rice and Zi Char, and, if with them, plus $ 8 - 20). This is not a very common dish, but can find it here:
"Whampoa Xin Heng Feng Fish-Head Steamboat" (Whampoa Market, 91 Whampoa Drive. Wednesday Monday 17: 00-21: 30)
"Tian Wai Tian Fish-Head Steamboat" (1382 SERGOON ROAD, every day 17: 30-23: 00)
"Hai Chang Fish-Head Steamboat" (137A Tampines Street 11, Wednesday Monday 17: 00-21: 45)
You can also find this dish In a cafe next to North Bridge Road.
Next dish: Wonton Mee (Vonton mi).
The dish of Chinese origin combined two beautiful dishes - noodles and dumplings (dumping). Add to this generous portion of fried pork and you will have a delicious dish, which will cost you only in S $ 3-4. You can enjoy noodles with Wontons (Pelmeshkami) in any region of China, but there are several things that make the Singapore version of unique. "Mi" - "noodles" on Hawk-cie -Dalekt in China, rather rare, so if you ask "Wonton Mi" in Beijing, you may not understand at all.
So, Mi is a flat yellow egg noodle prepared by al-Dente. Many street kiosks use a shop noodles, and the best cooks make their own fresh noodles every day. This noodles throw a mixture of shrimp, pork mince and mushrooms. Traditionally, this dish is prepared in boiling broth, but in Singapore, it is sometimes fried.
Top noodles sprinkled with grid pork slices and greens called Kailan. Although this is not always a sharp dish, but for local residents, Vonton Mi is sometimes served with chili pickled green and chili sauce (separately in a plate). Well, love Singapurts in fool! When ordering this dish, you may notice that there are two options - wet or dry faces. The wet version is fed in the form of a soup with all the components in one big bowl.
In the dry version, noodles and pork are served on a plate, and Boujong with Vontonami - in a separate bowl. Look for this dish here:
"ENG'S CHAR SIEW WANTON MEE" (287 Onan Road)
"Dunman Road Char Siew Wan Ton Mee" (# 02-19 Dunman Road Food Center)
"CHO KEE NOODLES" (Tray # 01-04 Old Airport Road Food Center)
"KOK KEE WAN TON NOODLES" (# 01-06 Lavender Food Square)
Further, Tosai. Thoseai. (also meets as "DOSA" ) - This is something like a pancake with spicy sauces. Like many Indian cuisine dishes, popular at Singapore Center, Tosai Cheap, Tasty and 100% Vegetarian.
The Posai recipe brought a migrants from southern India to Singapore, where Vegetarianism is normal. The dough is made from rice and lentil flour, then all this is thrown into a hot frying pan and slightly fry. The result is a pancake with crispy edges and a little more delicate middle, with a slightly tart taste. Often, Tosai in India replaces bread.
But the main thing is the sauces that are served on a pan with a pancake. As a rule, at least three sauces are served, including a sharp chille with chili, chilled coconut chutney and a small bowl of lentils with curry or sambar (tomato sauce, lentils and spices (Masala). Although the cutlery can be used, the traditional method is Tosai - Hands. Indeed, the most practical way to make a cake in fragrant sauce.
The simplicity of this dish inspired local cooks into many variations. You can order Tosai with onions, fried eggs, cheese, or big thin Tosai - "Paper Those". But the most popular option is "Masala Tosai" - damn, stuffed with spicy potatoes - one can be asleep for a whole day. It is worth it $ 1.50 for simple Tosai and to S $ for different variations.
You can easily find Tosai in Tekka Centre. or any vegetarian restaurant In the area of Little India. And also:
HEAVEN'S INDIAN CURRY (# 01-15 GHIM MOH HAWKER CENTRE, 06: 00-13: 00 or later)
"DOSA DELI" (Tray # 93, Lau Pa Sat, 09: 00-21: 00 daily)
Komala Vilas Restaurant "76-78 SERGOON ROAD, 07: 00-22: 30 daily)
Next dish - Popiah, Something like Spring Rolls, a dish of Chinese origin.
This is a healthy snack for S $ 1.50 per roll. Traditionally, the roll filling is a mixture of stewed turnips, hikama (root-rods resembling raw potatoes or a pear), bean sprouts and peanuts (therefore stuffing crispy). Although fried tofu, eggs, Chinese sausage and shrimp are added there. Sweet soy sauce and pepper spreads inside Popiah, so there is no need to surpage roll in the sauce - it is so juicy. Popiah is placed on order, so be prepared to wait a few minutes.
Roll cut into pieces and eating with chopsticks. These are not fried, so it's some of the most healthy types of street food. If you want to learn more about Popiah, go to "Kway Guan Huat" in East Singapore. Popiah is riding already since 1938. Every morning from 8:30 to 11:00 you can see how these rolls are prepared, well, and then try. And you can also find them here:
OLD LONG HOUSE POPIAH » (Tray # 01-03 Toa Payoh Food Center, 06: 00-15: 00)
Fortune Food (Tray # 02-004 Chinatown Complex Food Center, 10: 00-21: 00)
«Qiji» (Bugis Village, 160 Rochor Road, 09: 30-22: 00)