We list down three delicious Singaporean-Chinese fusion dishes:
Wonton Mee, which means dumplings served with noodles, is a famous Cantonese noodle dish in Southeast Asia, especially in Singapore. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings (steamed or deep-fried). The dumplings contain prawns, chicken or pork, spring onions with some mushroom, and black fungus. The dish is served either dry or in the form of a soup. The sauce for dry Wonton Mee is made with dark soy sauce and sesame oil.
Laksa is a popular spice-laden Peranakan noodle dish found in Singapore. Laksa or curry laksa is a noodle dish in a coconut milk and curry soup base. There are different variants to Laksa, but the two dominant ones are curry Laksa (coconut milk-based) and Asam Laksa (tamarind-based). Peranakan or Straits cuisine is a vibrant cuisine, and this particular Peranakan version is rich with seafood ingredients such as cockles, prawns and fish cake, swimming in a chicken or ikan bilis stock enriched with coconut milk. It is also flavoured with loads of dried shrimp. Laksa is an iconic street food served by street vendors throughout Singapore. Find the recipe for Laksa here.
Rojak is a local salad of mixed fruits and vegetables, drizzled with a sweet-sour sauce made out of local shrimp paste, sugar and lime. The Rojak available in Singapore includes an assortment of local vegetables such as morning glory, cucumbers and beashoots, fruits like green mangoes and pineapples, tofu and Chinese doughnuts. Often eaten as a side dish or an appetiser, rojak can also be served as a main meal.
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