2 min reads
1.Mr and Mrs Mohgan’s Super Crispy Roti Prata
The greasy stall front features old newspaperclippings of Mr and Mrs Mohgan’s Super Crispy Roti Prata. And if you’re a regular, you’ll notice that the guy flipping dough behind the stall at this Crane Road kopitiam remains Mohgan’s long-time assistant cook. And he knows exactly what your usual order is. So you’ll be forgiven for thinking that the newly renamed Famous Crispy Prata Indian Muslim Food stall, where Mr and Mrs Mohgan used to operate their famous biz, is still run by the latter.
2.Chilli Crab
Listed as the 35th most delicious food in the world by CNN Go, the Singaporean chilli crab is a stir-fried crustacean dish, doused in sweet, spicy and savoury tomato sauces. Served with deep-fried buns called mantou, this street food is a Singapore staple which is a must-try for seafood enthusiasts. There are two styles of cooking crabs in Singapore with a sweet, spicy tomato-ish chilli sauce or with black pepper sauce. Many new famous styles have also been discovered like crab bee Hoon and salted egg crabs.
3.Fish head curry
Fish head curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines. The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
4.Fried Carrot Cake
The popular street food if Singapore, Fried Carrot Cake is ironically a black and white dish, rather than the bright orangy dessert carrot cake. It is made with eggs, chai ooh and white radish flour cake, which is basically a white carrot (radish), giving rise to carrot cake. Commonly referred to as ‘chai tow kway’ in the Teochew dialect, the fried carrot cake is served with a sweet sauce on top of a beaten egg to create a crust and chunks of cake.
5.Haron Satay
There are plenty of stalls selling satay at East Coast Lagoon Food Village but this particular stall has been in the business for 38 years. Ms. Lynna is a 2nd generation hawker who took over the business about 6 years ago, when her father fell ill.
The satay, rice cakes and satay sauce here are all handmade, and they are not stingy with the portion. We enjoyed dipping the succulent meats into their homemade satay sauce, which contains a generous amount of peanuts. You should not miss out this particular Singapore street food!
