Some people like combining their eggs and toast, but I don’t like mixing sweet and savory foods. I also loved the tangy, flavorful laksa broth. There were so many different flavors on one tray.
Each of these foods is prepared differently.
For satay, small pieces of seasoned meat are placed on wooden skewers and grilled. They are often served with peanut or tomato-based sauces.
Chicken rice usually starts with chicken that is gently cooked so that it stays tender and juicy. The rice is an important part of the dish, too! It's cooked with flavorful ingredients rather than simply being served as plain white rice.
For kaya toast, bread is toasted until crisp and then spread with kaya and butter. It is traditionally served with very soft-boiled eggs and kopi. I learned pretty quickly that breakfast here can look very different from breakfast back home!
Singapore is a multicultural country, and its food reflects that. East Asian countries have cultivated high-yield grains, such as rice, for generations. Because of this, Chinese, Malay, Indian and other communities have influenced the foods people eat here. Open-air food centers in Singapore also take a quick, energy-efficient, affordable approach to making meals. Instead of seeing these cultures only in museums or reading about them in a book, I encounter them every day just by deciding what to eat. My university cafeteria is a great example. There are different stalls where I can choose between foods from different cuisines, and a meal often costs me around $5.00 USD.
