Introduction
If you’re a tourist or traveler, it’s likely that your first introduction to the world of spicy foods comes in the form of curries. And while I’m not saying that curries aren’t delicious (they’re very much so), there is a whole world of spicy foods out there which don’t involve thick, creamy sauces and more spice than you could imagine. If you’re looking to kick things up a notch during your next trip abroad, these are six dishes that will do just that:
Fried Crab Claws
Fried crab claws are a popular snack in China. They’re served with a soy sauce dip, which adds a spicy and salty flavor to the dish. If you like crab, these will be right up your alley!
Douhua (Soft Tofu)
Douhua is soft tofu, and it’s a staple in Chinese cuisine. It’s made by boiling fresh soy milk until the curds separate from the whey (a process called coagulation). The curdled soy milk is then poured into molds and left to set–typically overnight or longer–so that it becomes firm enough to eat.
Douhua can be eaten plain on its own as an appetizer; topped with sugar syrup or ice cream; served in soup; or cooked with other ingredients like eggs and shrimp for an even heartier dish called douhua guo (literally “fried tofu”). Some restaurants specialize solely in this dish! If you’re looking for more options than just plain douhua, here are some suggestions:
Congee and Rice Porridge
If you’re looking for a warming, spicy meal that’s not curry, congee is an excellent choice. Congee is a rice porridge often served as breakfast or late night snack in China and other parts of Asia. It’s made from boiling rice in water until it becomes soft and porridgy (and even more delicious than regular rice).
The most common way to serve congee is with toppings like pickled mustard greens or dried chili peppers–but don’t let this stop you from experimenting! You can also add fried tofu cubes or bits of meat if you’re feeling adventurous. If you’re feeling under the weather while traveling abroad, consider ordering some congee at your local restaurant: it may be just what the doctor ordered!
Fish Balls
Fish balls are a popular street food in Asia. They’re made with fish, water and flour and deep fried before being served with sweet and sour sauce. Sometimes you’ll find them as an appetizer at your local Chinese restaurant or takeout place, but they can also be served in soup–either way it’s best to eat them while they’re hot!
The origin of fish balls is unclear; there are conflicting accounts about whether they came from China or Japan first. However, we do know that they have been around since the 1600s when Dutch traders brought over their version of this dish called “viskoppen” (or “fish heads”).
Kimchi
Kimchi is a traditional Korean dish made with vegetables and salt. It’s fermented and spicy, which means it can be enjoyed as an appetizer or side dish. Kimchi is also good for you!
Kimchi uses ingredients like cabbage, radishes and onions to create a tangy flavor that’s perfect for summer picnics or parties. The fermentation process helps preserve the vegetables so they last longer in your fridge–perfect if you’re planning on making this dish ahead of time!
Kaya Toast (Coconut Jam On Toast)
Toast is a common breakfast food in Singapore, but it’s not quite as simple as it sounds. Kaya toast is made from coconut milk, eggs and sugar blended together with pandan leaves–a type of fragrant herb–and then poured onto bread or toast before being topped with butter and condensed milk. The result is an incredibly sweet and savory dish that can be eaten any time of day (or night), though it’s most commonly enjoyed for breakfast with coffee or tea.
The joys of kaya go beyond just eating: You can also use the spread as an ingredient in other recipes! Try adding some kaya to your next batch of pancakes or waffles for a sweet twist on classic toppings like maple syrup or jam
If you’re looking to spice things up while traveling, these are all worth trying.
If you’re looking to spice things up while traveling, these are all worth trying.
- Singaporean Chili Crab: This dish is typically served with rice and salad–and it’s not a meal if there isn’t a side of Hainanese chicken rice. The crab itself is steamed in a rich tomato-based sauce that contains butter, garlic and onions before being finished off with lots of chili powder (hence the name).
- Thai Pad Ka Pow: This dish features stir-fried pork or chicken with basil leaves, bell peppers and onions served over rice noodles or vermicelli noodles for added texture. It’s also common to add fish sauce or soy sauce at the end for extra flavor; though traditionally made without any type of condiment whatsoever! This can be found throughout Southeast Asia including Malaysia where they have their own version called Pad Kra Pao which uses fried tofu instead of meat proteins like beef/pork/chicken etc…
Conclusion
We hope this list has been helpful in your quest to find spicy foods in Singapore. We certainly know that we have enjoyed trying all of these dishes, and we encourage you to do the same! If there are any others that we missed here, please let us know in the comments below so we can add them as well.
