• Vegetarian Gado-Gado Salad
• Dosa pancakes
• Laksa soup

It's impossible to understand Singaporean cuisine without at least a brief journey through its historical background. The cross-section of these countries over the centuries is turbulent, and we won't be risking much by comparing it to a kaleidoscope of influences from various nationalities. Since the beginning of time, Asian nations such as Hindus, Javanese, and Siamese have traversed these lands. In 1511, these lands were conquered by Portugal, and in 1819, Thomas Stamford leased the land from the British East India Company.

It's hardly surprising that the world's third-most populous city (after Monaco and Macau) is a true cultural melting pot, and thus also a culinary one. Anthony Bourdain himself noted in one of his shows that it is one of the most diverse cuisines he has ever experienced. Today, Indians, Malaysians, Chinese, and Britons live harmoniously together in Singapore. This is reflected in the city-state's culinary side. The dishes are exotic, aromatic, with names reminiscent of Star Wars or Star Trek. Fascinated by the abundance of ingredients, combinations, and variety, we decided to recreate three local recipes.

#1 Vegetarian Gado-Gado Salad

This is one of the most popular salads in these regions. Different variations of this dish are used depending on the region and season.

Ingredients for the salad:

• thinly sliced ​​carrots,
• one red pepper, thinly sliced
• a small zucchini, cut into strips
• finely chopped cabbage,
• Tomatoes as desired
• a handful of spinach,
• thinly sliced ​​flat beans,
• half a broccoli, cut into pieces
• 100 g firm tofu , drained
• 100 g rice noodles, you can add a handful of fresh coriander,
• for those who want spicier sensations - chili pepper,
• 2 lime quarters,

Ingredients for the sauce:

• Clove of garlic,
• 50 g palm sugar,
• 120 g peanut butter,
• 1–2 fresh red chilies,
• Juice of two limes,
• two teaspoons of fish sauce,
• a tablespoon of soy sauce ,
• a tablespoon of tamarind paste.

One method of preparation:

First, cut the tofu into 2.5 cm pieces and fry in 1-2 tablespoons of sesame oil for about 15 minutes until golden brown, then sprinkle with sea salt.

Cut the cabbage into thin slices if you plan to eat it raw. If you prefer to blanch it (this is more traditional), cut the cabbage into 2 cm thick slices, place them in a colander, and slowly pour a kettle of boiling water over it.

Slice tomatoes, carrots, peppers, zucchini, beans, broccoli, and cherry tomatoes. Season everything with salt.

Prepare rice noodles according to package instructions.

Heat a tablespoon of oil in a wok or large frying pan. Add the broccoli to the hot oil and fry over high heat, stirring frequently. Finally, add the string beans and fry in the same way for about 30 seconds.

Prepare the sauce: First, peel the garlic, then grate the palm sugar and place it in a food processor along with the remaining sauce ingredients. Blend until smooth. Season to taste, allowing the lime's tart aftertaste to become noticeable.

Divide the vegetables, rice noodles, and tofu between two plates. Serve with warm sauce, a quarter of a lime, fresh cilantro, and if you like spicier flavors, add chili slices.

#2 Dosa Pancakes

This type of pancake is one of the most popular dishes in these regions. It requires a great deal of skill, as one of the steps in preparing the perfect dosa is fermenting the batter. The fermentation process is easier in local climates with high temperatures and humidity. It's difficult in our climate, so we have a slightly simpler suggestion without the fermentation process.

Ingredients:

• 300 g raw brown rice,
• 100 g red or other raw lentils
• add water depending on the desired consistency,
• Salt,
• a teaspoon of garam masala or curry powder,
• Optionally, half a teaspoon of chili and ground cumin.

One method of preparation:

Rinse the rice and lentils under running water. Place everything in a bowl and pour cold water over it. Then place the bowl in the refrigerator for 8-12 hours.

After waiting the right amount of time, strain the seeds and mix them with water and spices to get the consistency of pancake batter.

Fry the dough on both sides in a non-stick pan without adding any fat over medium or low heat.

#3 Laksa Soup

Laksa is Singapore's national dish. Be aware that the soup isn't that difficult to prepare.

Ingredients:

• about 1 liter of chicken broth,
• 50 grams of shrimp,
• two onions,
• two cloves of garlic,
• a tablespoon of red curry paste,
• a tablespoon of fresh coriander,
• a can of coconut milk ,
• 20 grams of tofu,
• half a lime,
• four tablespoons of olive oil,
• Cup of mung bean sprouts,
• 70 g rice noodles,
• Sugar, salt.

One method of preparation:

Peel the onion and garlic, chop finely and sauté in olive oil for a few minutes.

Add the stock and coconut milk, lime juice, curry paste, and coriander. Season with sugar and salt and simmer for 5 minutes.

Add the washed and peeled shrimp and diced tofu and cook for another 10 minutes.

Place the cooked noodles and rinsed bean sprouts into bowls. Fill the prepared bowl with the soup.