Vietnam Time

7/31/2018 3:11:26 PM

Eat your breakfast the Singaporean ways

(VNF) – Vietnamese people have different breakfast choice, including noodles, porridge, baguette, steamed rice, etc. And so do Singaporeans. If you visit the Merlion country, don’t miss the chance to have your breakfast like a Singaporean does.

Here are some yummy and affordable breakfast dishes recommended by Singaporean's food site Hungry Go Where.

KAYA TOAST, SOFT-BOILED EGGS AND KOPI SET:

Kaya toast, soft-boiled egg

Kaya Toast (photo: Tris Marlis)

This default set with a cup of kopi (hawker-style coffee), kaya toast and soft-boiled eggs is considered a national breakfast item.

The egg is poached in hot water so precisely that the egg white comes out velvety and egg yolk is creamy and runny. The toast (two pieces, $3.50), done French, crispy or steamed, is of good medium thickness and has perfect texture. The best part of this meal is still the kaya spread, it has strong egg-y flavour, not overly sweet and has rather rough custard like texture. When it's heated, the kaya blends with the slice of molten butter and becomes an instant bread pudding – Singapore style, of course.

PORRIDGE:

Porridge

There are several types of porridge that are popular in Singapore (photo: Tris Marlis)

There are several types of porridge that are popular in Singapore. The Cantonese version has very smooth and almost paste-like texture, and is usually served with your choice of protein and crispy you tiao (fried dough stick). There is also Taiwan porridge that comes with chunks of sweet potatoes.

Hungry Go Where recommends eaters to try Teochew style porridge at Teo Heng Porridge Stall.

"Their steamed fish (from $5) is always fresh, it's lightly flavoured from being poached in preserved vegetables. The natural sweetness of the fish stands out. Their stewed egg is prepared like the Japanese onsen eggs usually found as an accompaniment of ramen: it is firm on the outside and creamy in the centre. Other simple offerings like fish cakes, stewed pig innards and duck are prepared beautifully. The star, however, is the bowl of porridge, done al dente with every grain still intact, and the liquid, fragrant," the site says.

CHEE CHEONG FUN

Chee Cheong Fun

Chee cheong fun (photo: Tris Marlis)

Chee cheong fun (glutinous rice roll) is another popular dim sum item, either served street style with hoisin sauce or upgraded with protein stuffings. 

The latter is usually found in restaurants, so imagine our joy when we found a stall that still made this delicacy a la minute.

Hungry Go Where recommends diners to try Freshly Made Chee Cheong Fun, where its owners, the Lee sisters have been mastering the craft for over three decades. The rice roll is made with rice flour and water, poured on a square sheet of cloth and steamed for less than a minute. The result is silky, soft and thin rice roll that is so delicate, it melts in your mouth. Choose from the variety of stuffings (char siew, prawns, mushrooms and chicken, $1 per roll, minimum order of $2), enjoy it with the sweet soya sauce and chilli.

CARROT CAKE

Carrot Cake

Carrot cake (photo: Tris Marlis)

Its name contains "cake" but it is absolutely not a pastry. You might be surprised to discover that it is almost the same as the Southern Vietnamese students' favorite snack "bột chiên". 

Singaporean carrot cake is a combination of omelette and radish ('white carrot’ in Mandarin) cake, which has an unique flavors, with both crispy and soft texture.

CHWEE KUEH 

Chwee Kueh is traditionally made with stone-milled rice, though these days they are mostly substituted with rice flour and are made in factories.

Hungry Go Where highly suggests a food stall in Ghim Moh selling Chwee Kueh since the 1950s. Their tiny stall is packed with thousands of aluminium moulds waiting to be poured over with the rice mixture.

Chwee Kueh

Chee Kwueh (photo: Tris Marlis)

According to Hungry Go Where, their cake is firm, soft and has a stickiness characteristic of rice. The simple but good topping with chai po (pickled vegetables), garlic and pork lard. 

Wonton mee

Master Tang Wanton Mee

Wonton mee (photo: Tris Marlis)

"While Joo Chiat and Katong is home to a number of famous wanton mee stalls, tucked away in a coffeeshop off Sixth Avenue is an 84-year-old man who has been responsible for the taste of Crystal Jade Kitchens for the past 17 years. He does the more Cantonese-style wanton noodles that you get in Hong Kong" said Hungry Go Where.

According to the site, Tang Siu Nam, Crystal Jade's former head chef and trainer, retired in 2013 but opened a small stall selling Hong Kong-style noodles and dumplings a year later in Chinatown Food Centre. He shifted to Bukit Timah towards the end of 2014 but his classic Cantonese fare like beef brisket noodles, wanton noodles and chicken feet noodles remain the same. 

His wanton noodles sell for $3.50 and comes with very al dente noodles and wantons that have generous fillings of prawns and minced meat. The other popular dish is his beef brisket noodles where the beef and tendon comes meltingly soft and the gravy thick, full-flavoured with hints of anise./.

  ( VNF )
[ Back ]
  •   
  •  

Send comment

Code
Video