LAKSA
-There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types. The most common type is curry laksa and Peneng Laksa. Laksa is a traditional meal mostly cooked but Malays. Its originated in Malaysia.

Singapore Traditional Laksa

NASI LEMAK

- It is a fragrant rice dish cooked with lemak. With roots in Malay culture and Malay cuisine, its name in Malay literally means "fatty rice", but is taken in this context to mean "rich" or "creamy". The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. This is the same process used to make a dish from their neighboring country, Indonesia, which is nasi uduk, therefore the two dishes are quite similar. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.

 Fragrant rice is traditionally wrapped in Pandan leaves. With IKAN BILIS and SAMBAL.

CHICKEN RICE.

Hainanese chicken rice is a dish of Chinese origin, and is most commonly associated with Hainanese, Singaporean and Malaysian cuisines, although it is also commonly sold in Thailand. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞), due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Hainanese chicken also appears as a speciality in Vietnamese cuisine. Chicken Rice is commonly consumed in Singapore as it is a traditional food in Singapore and the Asian countries.

Chicken rice served at a food court .

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish's unrivalled popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is often considered as the "national dish" of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights. It is listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.

ROJAK

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Rojak (Malaysian and Singaporean spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. The term "Rojak" is Malay for mixture. In Malaysia and Singapore, the term "rojak" is also used as a colloquial expression for an eclectic mix, in particular as a word describing the multi-ethnic character of Malaysian and Singaporean society.
In Indonesia, among the Javanese, rujak is an essential part of the traditional prenatal ceremony called Tujuh bulanan (literally: seventh month). Special fruit rujak is made for this occasion, and later served to the mother-to-be and her guests, primarily her female friends). It is widely known that the sweet, spicy and sour tastes of rojak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and that jeruk bali (pomelo/pink grapefruit) is an essential ingredient. It is believed that if the rujak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.
Mangarabar, or rujak making, is a special event for the inhabitants of the Batak Mandailing region in Tapanuli, Indonesia after the harvest. Normally the whole village will be involved in making and consuming the rujak.

Traditional Chinese Rojak.






Traditional Malay Rojak usually sold in hawker centre

BAK KUE TAY

Bak Kue Tay is commonly served in chinese restaurents as it contains pork. It is not commonly consumed by islamic or muslim people as it is not halal. This traditional dish can be served as a dessert or appetizers. It is a meat dish . Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao / cha kueh [yau char kwai] (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Chinese tea of various kinds is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.

Traditional food served in many chinese

ROTI PRATA.

Roti Prata is commonly served with fish curry and sugar. However it can also be served with chicken curry or dhal. It is a dish usually served by Indians and is originated from India.

Egg prata served with chicken curry.

Crispy Roti Prata.

Roti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked (upon request) with cheese, onion, banana, red bean, chocolate, mushroom or egg. It is listed at number 45 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011

Roti prata is a traditional North Indian food. It has always been known as Paratha in India while it is usually known as roti prata in countries like Singapore. Roti prata and the Malaysian variant Roti canai are served slightly differently, influenced by each country's culture. There are also differences in nomenclature in Singapore and Malaysia. In Singapore, the varieties of roti prata are named mostly in English, such as egg prata, cheese prata or onion prata, whereas in Malaysia they are commonly named in the Malay Language, such as roti telur for "egg prata".