Blog7: Food in Singapore

Last Monday, I introduced the food in Singapore in my oral report.  However, there are many other dishes in Singapore besides those four dishes. Here I would like to introduce you another 2 dishes.

The first dish I want to introduce to you is Satay.  This dish quite looks like our Mutton String(Yang Rou Chuan) from Xinjiang.  However, the taste is different.  I think we all have eaten this dish when we barbecued during the camp.   Satay is usually cooked with jerk chichen, mutton or beef.  The key of the attractive taste comes from the sauce, which is made from peanut butter, kaya and shrimp paste and so on.  This dish originates from Malayshia and that how the name comes from is  very intersesting.  It is said that when Fujianese first came to Singapore, they saw some Malays were selling Kebab.  However, they did not know the language they spoke.  They saw that there were three pieces of meat on each stick, so they call in "three pieces of meat". (in Haokan means Satay)  Therefore, Satay got its name among people.

The second dish comes from India,named Roti Prata.  Many Singaporeans like to have it as breakfast.  The process to cook Prata is unique.  First, the cook regularly throw the dough in to the air until it turns to the shape of a pie.  Then the cook throw it into the pan.  After the pie gets a little plump, the cook carefully move the pie to another smaller pan to grill with a strong fire.  Within 3 minutes, the coustomer can enjoy the hot, delicious Prata.  Prata can be cooked with eggs or not, just according to personal preference.  you can also use your hand to eat Prata, just like Indians do, which can be more enjoyable.

After reading my introduction, do yu want to have a try by yourself ?  Just take an action. You can not miss it.