Spoilt for Choice
Story by: Melissa Mae
Photo by: Online sources
Singapore is known for its different variations of certain local food. Laksa, rojak and fish head curry are some examples of these variations. Each one of these cuisines can be prepared in different ways, by different cultures.
Popular in Peranakan culture, Laksa has become one of Singapore’s best staple dishes. This dish infuses elements from both the Chinese and Malay culture, and is sure to tickle your tastebuds.
It consists of rice noodles with chicken, prawn or fish, served in spicy soup. There are two ways to prepare laksa – either with rich and spicy curry coconut milk, or sour asam; otherwise known as curry laksa and asam laksa respectively.
Rojak is a traditional fruit and vegetable salad dish often drizzled with a sweet and sour sauce, comprising of local prawn paste, sugar and lime. More often than not, stalls selling rojak are guaranteed long lines of customers hungry for the tasty dish.
There are two main types of rojak that can be found in Singapore – the fruit rojak, primarily made by the Chinese and mamak rojak, traditionally made by Indians.
FISH HEAD CURRY
Fish head curry is a dish invented based off Indian and Chinese culture. This delicacy requires the head of a red snapper to be semi-stewed in a Kerala-style curry with assorted vegetables, such as okra and eggplants.
This dish, usually served in a claypot, can be shared amongst many, and is typically not as cheap as usual local food, with their prices usually ranging between $10 and $20.
Currently, Indian, Malay, Chinese and Peranakan restaurants or hawker stalls in Singapore serve their variations of this dish.