Traditional Lip smacking breakfasts of Singapore that are worth trying
Singaporean people are a mix of different cultures and ethnic groups from Chinese, Indonesian, Peranakan, Portuguese, English, and Indian. This variety has led to diversity in the culinary dishes of the country, paving the path for a host of traditional local dishes. These dishes are classics in the country and must haves for travelers from abroad. They in fact reflect the way the people from different nationalities have imbibed the traditional roots to develop a unique culture.
As per the local citizens, breakfast Singapore is the most important meal of the day. People here continue to enjoy till the lunchtime whole-heartedly. Here some of the authentic culinary dishes served in the morning in Singaporean households, hawkers, and food joints that you would simply love savoring on.
This is a national breakfast of kaya toast with Kopi. Kaya is a jam made of pandan leaves, egg, and coconut with a layer of margarine. You can taste them with runny soft-boiled eggs coupled with the Singaporean style coffee- Kopi. It is a widely available hearty breakfast sure to keep you happy for the rest of the day.
Originally a Malaysian and Indonesian breakfast, this is also very much Singaporean. This dish is a blend of a pile of rice between anchovies, peanuts, cucumbers, and fishy sambal. The assorted condiments and leaves give simply outstanding taste.
Fish Ball Mee
This local breakfast does not have limits to eggs, toast, and kopi. Noodles in breakfast are common in the country. Fish Ball Mee comes with fish balls in chili paste swimming in light broth lubricating the dish and mixing flavors.
A number of porridges are available in the country, out of the Cantonese style offers smooth texture. This local breakfast comes with choice of proteins and fried dough-sticks. Taiwan porridge comes along with a portion of sweet potatoes. Another dish of its kind, Teo Heng Porridge is a bowl of steaming fish light in flavor and with vegetables, stewed eggs, and ramen.
This local breakfast has omelet and radish as the prime ingredients. A generous portion of pickle flavor in vegetables adds a spark of tang to the soft smooth subtle taste of the eggs and radish. Adding sugary soy sauce caramelizes the dish and gives beautiful tone of color.
As the name suggests, this traditional breakfast Singapore dish originates from India. It contains a prata (or paratha) that is soft in the inside and crisp on the outside and comes along with a spicy curry that has a splash of flavors. Curry is made of pulses or one can also opt for mutton curry.