Singaporean cuisine is a combination of Chinese, Indian, and Indonesian with influences from England, Portugal, Philippines, Sri Lanka, and Thailand. With such an ethnic diversity of dishes to choose from eating in Singapore is a national pastime enjoyed by locals and tourists.
A national favorite dish that can be found at hawker centers, food courts, and upscale restaurants all around Singapore is Char Kway Teow; a mix of noodles, seafood, and vegetables. Below is a recipe you can try wherever you are.
CHAR KWAY TEOW (Singapore Noodle Dish)
2 cups mung bean sprouts (rinsed)
1 pound fresh rice noodles
3 carrots, sliced
1 yellow onion, chopped
1 cup shredded cabbage
4 chilli peppers (seeds removed and chopped very finely)
2 garlic cloves
1/4 pound barbequed pork
7 ounces cooked & peeled shrimp
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon brown sugar
3 eggs, beaten
2 tablespoons fresh cilantro
3-5 tablespoons of oil for frying
Mix together the oyster sauce, soy sauce and brown sugar in a small bowl; set aside.
In a large wok heat the oil and fry the beaten eggs over medium heat; add the carrots, onions, chili peppers, and garlic. After everything is cooked remove, set aside and heat some oil in a wok cooking the cabbage, mung bean sprouts, barbecued pork, and shrimp. Add the mixture of oyster sauce, soy sauce and brown sugar along with the rice noodles and allow to cook. Once it's cooked add the previously cooked egg mixture into the wok combining everything together. Place 2 tablespoons of fresh cilantro on top of the dish to enhance the flavor.
Belgium , a culinary masterpiece where food is at it's finest in Central Europe. Belgium where the land is fertile and the sea beck...