(Barbecued stingray)
Stingray was an inexpensive and largely ignored fish until relatively recently, when this excellent way of cooking it-slathered with Chilli sambal, wrapped in banana leaf and grilled over charcoal-filtered down form neigbouring Malaysia. Needless, the price of stingray has risen with popularity.
(Spicy Chicken Soup with Noodles)
As the ancestors of many Malay Singaporeans originally came from Java, it's not surprising that this Javanese noodle soup is found at most Singapore food centers. It's ideal as a light luncheon dish, or can be eaten as a starter to a main meal.
Skewers of seasoned meat or chicken grilled over charcoal is one of Singapore's most popular Malay stall foods. This Nonya version is made with pork (not eaten by Muslim) and served with a sauce mixed with crushed pineapple.
(Chicken in coconut-milk gravy)
A wonderfully fragrant Malay dish which uses fresh roots and herbs rather than dried spices for its flavour.
(Indian Mutton Curry)
A mixture of dried ground spices, whole spices and the usual trinity of shallots, garlic and ginger provide the basic flavouring for this rich mutton curry. The Singapore touch is evident in the use of candlenuts (not found in India) to enrich and thicken the gravy.
(vegetables in coconut milk with compressed rice)
This seasoned vegetable stew with compressed rice (Lotong) can be served as part of a main meal or eaten alone for breakfast or lunch.