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The Intercontinental cuisines in Singapore offer the gourmands a taste of the multi-cultural society that forms to be an integral part of Singapore. The wide varieties of intercontinental cuisines are extremely delicious and specially prepared to meet the demands of the food-loving crowd in Singapore. The roadside hawker stalls are the best places to look for intercontinental cuisines in Singapore.
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A Chinese chef in Singapore hawker stall is free to experiment with Indian influences like tamarind, turmeric and ghee. In the same manner an Indian chef may also incorporate Chinese cooking traditions in his new and lip-smacking dishes. Due to the close historical and cultural ties the cuisines in Singapore bear a close resemblance with Malaysia. The intercontinental cuisine in Singapore is a significant attraction of the island state and offers a glimpse of the multi-cultural society of Singapore.
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Fish head curry: The wonderful fish head curry derived its roots from the Indian and Chinese forms of cooking. The head of the red snapper is prepared or cooked in hot water along with vegetables so that it takes the shape of a thick curry. It is generally served along with rice and bread.
Satay bee hoon: One of the most popular intercontinental cuisines in Singapore comprises of rice vermicelli served along with peanut satay spicy sauce.
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Spicy Kangkung: This intercontinental dish is prepared by deep-frying the leafy green vegetables in sambal.
Tauhu goreng: In this dish fried tofu is served with sweet sauce.
Singapore-style Western food: The western cuisine in Singapore is prepared in a special Singaporean style that is much preferred by the Singaporeans. Since the time of the British colonial era the western cuisines were given a special preparation to suit the palates of the native people. Stewed pork chop here is cooked with tomato sauce and served along with green peas.
Know more about Dinners in Singapore from focussingapore.com log on to: Focussingapore
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