Asam Laksa

                                           

Asam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko" , a thick sweet prawn/shrimp paste.

Mee rebus

                                          

Mee rebus (literally boiled noodles in English) is a noodle dish popular in Indonesia (where it's spelled as either mie rebus or mi rebus), Malaysia, and Singapore.

The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soybeans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef, though rarely found in hawker centres, or add dark soy sauce to the noodles when served. The dish also goes well with satay.

In the past, mee rebus was sold by mobile hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the dish.

In certain area, due to the local situation, a similar variety of this Mee Rebus is called Mee Jawa.

Satay

                                                             

Satay or sate, is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay may have originated in Java or Sumatra, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.

Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and even tripe. Some have also used more exotic meats, such as turtle, crocodile, horse, lizard, and snake meat.

Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

Chicken rice

                                                           

     Nasi Ayam is basically Chicken Rice prepared in Malay-style. Roast chicken is usually used. This dish is commonly known amongst the Malay fraternity in Singapore as Nasi Ayam Goreng (ie. In Malay, "Nasi" means rice, "Ayam" means chicken and "Goreng" means Fried).
The skin is different from that of the roast chicken for Chinese Chicken Rice, the skin is orange in color compared to the Chinese roast chicken which is brown in color which could be due the spices that is coated on the chicken before roasting.
     The Malay roast chicken is supple and tender although it is roasted as we would expect most of the moisture in the chicken to be gone. Like the Chinese Chicken Rice it is served with cucumbers as well.
The chilli also plays an important part in this Singapore Malay Cuisine. The chilli, to complement the dish, should be a slightly tangy in taste. The chicken mixed with rice and chilli would make anyone come back another time.

Roti canai

   

       Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh and Sri Lanka. It is also consumed in parts of the Southern Caribbean, in particular Trinidad and Tobago. Its defining characteristic is that it is unleavened. The Indian bread naan, in contrast, is a yeast-leavened bread.

      Roti and its thinner variant, known as chapati, are an integral part of Indian / Pakistani cuisine It is particularly popular in India and Pakistan.

     There are many different variations of flat breads found in many cultures across the globe, from Indian subcontinent to the Americas. The traditional flat bread originating from the Indian subcontinent is commonly known as roti, Nepali; pronounced "rho tee". It is normally eaten with curries or cooked vegetables; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to the tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, and may be spread with ghee (clarified butter).

                                                 

Asam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko" (蝦羔), a thick sweet prawn/shrimp paste.

Snakes are elongate, legless, carnivorous reptiles of the suborder Serpentes that can be distinguished from legless lizards by their lack of eyelids and external ears. Like all squamates, snakes are ectothermic, amniote vertebrates covered in overlapping scales. Many species of snakes have skulls with many more joints than their lizard ancestors, enabling them to swallow prey much larger than their heads with their highly mobile jaws. To accommodate their narrow bodies, snakes' paired organs (such as kidneys) appear one in front of the other instead of side by side, and most have only one functional lung. Some species retain a pelvic girdle with a pair of vestigial claws on either side of the cloaca.

Living snakes are found on every continent except Antarctica and on most islands. Fifteen families are currently recognized, comprising 456 genera and over 2,900 species.^[1][2] They range in size from the tiny, 10 cm-long thread snake to pythons and anacondas of up to 7.6 metres (25 ft) in length. The recently discovered fossil Titanoboa was 15 metres (49 ft) long. Snakes are thought to have evolved from either burrowing or aquatic lizards during the Cretaceous period (c 150 Ma). The diversity of modern snakes appeared during the Paleocene period (c 66 to 56 Ma).

Most species are nonvenomous and those that have venom use it primarily to kill and subdue prey rather than for self-defense. Some possess venom potent enough to cause painful injury or death to humans. Nonvenomous snakes either swallow prey alive or kill by constrictionSnakes are elongate, legless, carnivorous reptiles of the suborder Serpentes that can be distinguished from legless lizards by their lack of eyelids and external ears. Like all squamates, snakes are ectothermic, amniote vertebrates covered in overlapping scales. Many species of snakes have skulls with many more joints than their lizard ancestors, enabling them to swallow prey much larger than their heads with their highly mobile jaws. To accommodate their narrow bodies, snakes' paired organs (such as kidneys) appear one in front of the other instead of side by side, and most have only one functional lung. Some species retain a pelvic girdle with a pair of vestigial claws on either side of the cloaca.

Living snakes are found on every continent except Antarctica and on most islands. Fifteen families are currently recognized, comprising 456 genera and over 2,900 species.^[1][2] They range in size from the tiny, 10 cm-long thread snake to pythons and anacondas of up to 7.6 metres (25 ft) in length. The recently discovered fossil Titanoboa was 15 metres (49 ft) long. Snakes are thought to have evolved from either burrowing or aquatic lizards during the Cretaceous period (c 150 Ma). The diversity of modern snakes appeared during the Paleocene period (c 66 to 56 Ma).

Most species are nonvenomous and those that have venom use it primarily to kill and subdue prey rather than for self-defense. Some possess venom potent enough to cause painful injury or death to humans. Nonvenomous snakes either swallow prey alive or kill by constriction