As they say in Singapore, in their country has two national sport – “shopping and dayning” ie, shops and food.
No entertainment for Singaporean interesting lunch. His time from twelve to two days inviolable, as a Muslim prayer time. 13:00 never appoint business meetings.
But some sly like to do it around noon: for, if the meeting is delayed, the owner of the office will not fail to move her to a restaurant, inviting all present. Do not cancel because of some business as something so important as the food!
Dinner is also clear: from six to ten pm. Later, you and the restaurant does not get something, it closes.Death from hunger, however, still is not threatened: offers 11,000 food stalls throughout the city. Most of which are working around the clock.
Food for Singaporean – is more important fetish pornography. Maybe it is because the latter in this orderly city-state is prohibited. As banned gambling, swearing, smoking on the go, spontaneous rallies and strikes. And much more. But the food – a suitable topic for small talk and talk heart to heart. About the food, say at least an hour before lunch and another hour after. About who, where, how many times and how it was … place on the last pages of publications, traditional occupations in America phones and portraits of call girls in Singapore, take pictures of the food. With glossy pages to the reader cry invitingly bare pink shrimp, pork alluring thighs and shamelessly flushed lobsters. For dessert – tasty slices of banana pudding or coconut cream seductive “chendol.” Or if you prefer, obscenely huge “ice-kachang”: mound of snow, poured colored syrups. Sounds strange, but in a tropical climate that is exactly what you need to get some “freeze” the memories of culinary debauchery, which you have just indulged.
Do not think that Singaporeans – a nation of gluttons illegible, a sort of Robin-Bobin. Index of fat on the island – one of the lowest in the world. Singaporeans eat a lot, but subtly choosing what. Benefit to choose from: the ethnic diversity of the country – Chinese, Malays, Indians and Europeans – suggests many culinary traditions. In Singapore, you can have two weeks in a row, never repeat that neither in choosing dishes, but even national cuisine, which it represents.
Chinese views alone do not count here. Canton, nice unusual combinations of ingredients.Futszyanskaya based on a combination of fresh meat and lots of vegetables. Sichuan, seasoned with pepper everything from chicken “gunbao” to tofu. Hainan – the famous “samovar” seafood. And Polynesian tribe Hakka cuisine: it serves as the basis for the familiar Russian edibles, like pork, from which you can make a simple but high-calorie food. Malays inhabiting the island pork, on the contrary, do not eat – because Muslims. But the lack of fat to fill learned soup “laksa” – piping spicy noodles in coconut milk and spices. Bright taste “Lax” is never boring: it can have for breakfast, lunch and dinner.Why, just want to try everything!
How to get past the Malay “Redang” – beef stew acute, which served rice with cinnamon and cardamom spice with a mandatory “self-Ball” of lime, shrimp paste and chilli! Or Thai hot and sour soup “tom yam” with tamarind and kaffir lime leaves. Japanese sushi. Vietnamese cabbage kimchi. “Tiki” from north India. Or curry from the south …
Combination dishes as incredible as their feed. Singapore – a country sharply paced from the “Third World” in the “first”. Thus, in one of the most popular Indian restaurants “Banana Leaf” tandoori chicken and onion chutney bring on this banana leaf. Menu where you can look at the iPads, which is equipped with a table, and the waiter cause silent pager.
Or take “Kendelnat” – one of ten restaurants where you can taste the food that can not be found anywhere else in the world except Singapore. This nation Peranakan cuisine. Peranakan – “born along the Strait” – children of mixed marriages of Malay and Chinese women who came to the island in the last four centuries. Peranakan girls how to teach two things – a fantastic beautiful bead embroider shoes and cook. Adopted from the Chinese Peranakan ingredients, for example, soy bean paste and black mushrooms, and added myself cooking methods – in coconut milk and milled into a powder mixture of spices like chili, lemon grass and turmeric. The result – a rich taste, not like anything familiar. Salty and sweet and sour and spicy – all in one dish. For example, such as “kelak bois”.
Bois kelak – it putamen pangium edule, still known as “football Fruit” because it looks like a stretched leather ball. Bois kelak raw fatally poisonous because it contains prussic acid. But when properly cooked – digested, wrapped in banana leaves and mature in the ground 40 days before the color change from white to black – it is a key ingredient of Peranakan cooking. From it is prepared thick gravy to meat and vegetables, like a melted dark chocolate, walnut-spicy taste that is simply impossible to forget.
Restaurant – not a requirement. Singaporeans, regardless of income, prefer to eat in so-called Hawker centers. Hawker – a street hawkers, cooking on a small stove, which can be easily moved from place to place. They traditional “breadwinner” Singaporeans. A couple of centuries they were preparing for the island attracted British Chinese workers whose families were far away. Since the beginning of modernization of the country and the struggle for sterility and hygiene, street hawkers were collected in neat eatery. Typically several tens of small stalls, each of which is the master, who is also the chef and the seller, in haste, but incredibly tasty prepares any one type of food. For example, a soup with fish balls or “popia” – pancakes made of rice flour with fillings.
In Hawker center usual case, when the company at the same table in the plates completely different: one – Chinese Dim Sum, the second – Malaysian crab donuts third chose an Indian curry, and the fourth did prefer burger. Besides street food – it’s very cheap. Over 30 years of salary in Singapore increased by several times, and the cost of noodle dishes at peddler remains the same – two and a half Singaporean dollar. So eat every day can afford and a seasonal worker and pensioner. Therefore, many Singaporeans do not even know how to use their kitchens.
“The Palace of Food,” “Food Republic”, “grocery kingdom” – island names in fast food outlets felt truly imperial scale. Singaporean cooking motto: many hearty and that all receptors work. And if you ate at the end of the meal will be served in Fig. For careless owners sign: if the house is left of rice – the guests have gone hungry. But to be honest, Singapore is an unlikely scenario.
In the kitchen, chefs prepare “Dim Sum” – Chinese dumplings.
Lack of fat Singaporeans have learned to fill soup “laksa” – piping spicy noodles in coconut milk with spices.
Singaporeans, regardless of income, prefer to eat in so-called Hawker centers.
The combination of courses in Singapore as incredible as their feed.