BBQ SEAFOOD
The location of Singapore makes it a food paradise . This apply to seafood as well and Barbecued Seafood is a favorite not only for tourists but for locals also and is best enjoyed with friends and family . The range for BBQ Seafood include stingray, squid, prawns, crabs and different types of fish such as parrot fish, seabass, pomfret and mackerel. Some places also offer various kinds of mussels but these are usually wok fried with chilli. The seafood is marinated, usually with belacan or chilli paste, and then barbecued on a flat griddle. They are served on a banana leaf to give an added fragrance. A generous amount of sambal chilli is added to the dish with cut lime. Sometimes, people will also ask for a bowl of white rice to go with the dish. Some places serve the seafood with a special Peranakan condiment called chincalok, made from fermented shrimp.
A good BBQ Seafood dish is one where the sambal chilli is not spicy until the original taste of the seafood is gone , the seafood is fresh and not overcooked . And remember to squeeze the lime on the dish .
Singaporeans usually have barbeque stingray (Hang Hir in Hokkien) and squid and for these dishes the whole experience is important so have it together with friends and beers, al fresco.Visitors trying this delicacy should be able to take high level of spiciness .
Usually the hawkers that offer barbequed seafood also cooked up other dishes, in Singapore called 'zhi cha' (Hokkien for cooking and frying).
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
A good BBQ Seafood dish is one where the sambal chilli is not spicy until the original taste of the seafood is gone , the seafood is fresh and not overcooked . And remember to squeeze the lime on the dish .
Singaporeans usually have barbeque stingray (Hang Hir in Hokkien) and squid and for these dishes the whole experience is important so have it together with friends and beers, al fresco.Visitors trying this delicacy should be able to take high level of spiciness .
Usually the hawkers that offer barbequed seafood also cooked up other dishes, in Singapore called 'zhi cha' (Hokkien for cooking and frying).
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs