Local Delights
When it comes to food in Singapore, anyone along the street is able to rattle off a few food dishes that are famous and representative of Singapore. Even when tourists arrive in Singapore, there are a few must-try food dishes for them to savour and allow the taste to linger in their memories. In this joint issue with Macao, a delightful selection of dishes popular in Singapore and Macao is featured in this set of stamps.
Macao Fare
Claypot Rice
Claypot chicken rice is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and chinese sausage are added in later. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish.
Grillled Codfish Slices
Codfish, also known as Bacalhau in Portuguese, is considered a delicacyand is also eaten on special occasions like Christmas Eve and Holy Week, especially on Good Friday. Greens or matured wine are served alongside as well. This selected dish is served with roasted potatoes, bell pepper, turnip tops and corn bread.
Yangzhou Fried Rice
Yangzhou fried rice is one of the most popular varieties of fried rice. It is so popular that it is served in almost every Chinese restaurant around the world. Chinese barbecued meat or “cha shao” is an essential ingredient in Yangzhou fried rice. It is the meat that gives it a special sweetish flavour.
Crispy Fried Chicken
Crispy fried chicken is one of the most standard dishes in the Cantonese cuisine of southern China. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.
Carne de Porco à Alentejana
Carne de Porco à Alentejana is one of the most traditional pork dishes of Portuguese cuisine, and it is typical from the Alentejo, in Portugal. It is a combination of pork and clams. This dish has been passed down since the days of the Portuguese colonization in Macao.
Macao Fare
Claypot Rice
Claypot chicken rice is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and chinese sausage are added in later. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish.
Grillled Codfish Slices
Codfish, also known as Bacalhau in Portuguese, is considered a delicacyand is also eaten on special occasions like Christmas Eve and Holy Week, especially on Good Friday. Greens or matured wine are served alongside as well. This selected dish is served with roasted potatoes, bell pepper, turnip tops and corn bread.
Yangzhou Fried Rice
Yangzhou fried rice is one of the most popular varieties of fried rice. It is so popular that it is served in almost every Chinese restaurant around the world. Chinese barbecued meat or “cha shao” is an essential ingredient in Yangzhou fried rice. It is the meat that gives it a special sweetish flavour.
Crispy Fried Chicken
Crispy fried chicken is one of the most standard dishes in the Cantonese cuisine of southern China. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.
Carne de Porco à Alentejana
Carne de Porco à Alentejana is one of the most traditional pork dishes of Portuguese cuisine, and it is typical from the Alentejo, in Portugal. It is a combination of pork and clams. This dish has been passed down since the days of the Portuguese colonization in Macao.
Singapore Fare
Chilli Crab
Singapore’s unofficial “national dish” and a favourite at seafood restaurants! With hearty gravy made from fresh red chillies, tomato sauce, fresh eggs and spring onions, Chilli Crabs are best eaten with your fingers. Let the gravy run down your arm, clean it up with cubes of French bread or Chinese buns (known as mantou), that are served as side dish.
Roti Prata
This dish is like a fried croissant or pancake, originating from South India. The pancake is fried on a hot, oily griddle until it’s cooked, and marked with brown spots, then served with curry gravy. Prata is a popular choice for breakfast and suppe
Satay
Satay is small bite-sized pieces of chicken, mutton and beef steeped in a sweet spicy marinate, strung along wooden skewers and roasted over coals. These are served with peanut sauce for dipping and fresh cucumbers, raw onion and steamed rice cakes on the side.
Hainanese Chicken Rice
Chicken rice is one of the popular dishes in Singapore. The rich flavour of the rice comes from the grains that have been pre-fried in chicken fat and then cooked in chicken broth. The chicken is steamed until it is just cooked with a little pink remaining on the flesh near the bones. It is usually accompanied with a chilli sauce made up of chillies, chicken broth, garlic and ginger. A thick broth of chicken stock garnished with a sprinkle of spring onions is also a must.
Laksa
Laksa is an exciting concoction of noodles made from flour in a curry like gravy made of spices, herbs, dried shrimp, coconut milk and chilli. It is served with slices of fishcakes, prawns and cockles. What began as a spicy peanut based gravy evolved into today’s version, combination of Chinese, Malay and mostly Peranakan influences.
Denominations : 1st Local and 65¢ (each value in se-tenant block of 4 designs)
Stamp Size : 40mm X 30mm
Miniature Sheet with two $2 stamps : 140mm X 90mm
Perforation : 13¼ X 14
Paper : Unwatermarked
Printing Process : Fine Screen
Offset-litho with Spot UV
Printer : Joh Enschede Security Printers
Sheet Content : 16
Designers : Thomas Au Man Hou and Carlos Goncalves
Photographer (Singapore Food) : Aun Koh
Chilli Crab
Singapore’s unofficial “national dish” and a favourite at seafood restaurants! With hearty gravy made from fresh red chillies, tomato sauce, fresh eggs and spring onions, Chilli Crabs are best eaten with your fingers. Let the gravy run down your arm, clean it up with cubes of French bread or Chinese buns (known as mantou), that are served as side dish.
Roti Prata
This dish is like a fried croissant or pancake, originating from South India. The pancake is fried on a hot, oily griddle until it’s cooked, and marked with brown spots, then served with curry gravy. Prata is a popular choice for breakfast and suppe
Satay
Satay is small bite-sized pieces of chicken, mutton and beef steeped in a sweet spicy marinate, strung along wooden skewers and roasted over coals. These are served with peanut sauce for dipping and fresh cucumbers, raw onion and steamed rice cakes on the side.
Hainanese Chicken Rice
Chicken rice is one of the popular dishes in Singapore. The rich flavour of the rice comes from the grains that have been pre-fried in chicken fat and then cooked in chicken broth. The chicken is steamed until it is just cooked with a little pink remaining on the flesh near the bones. It is usually accompanied with a chilli sauce made up of chillies, chicken broth, garlic and ginger. A thick broth of chicken stock garnished with a sprinkle of spring onions is also a must.
Laksa
Laksa is an exciting concoction of noodles made from flour in a curry like gravy made of spices, herbs, dried shrimp, coconut milk and chilli. It is served with slices of fishcakes, prawns and cockles. What began as a spicy peanut based gravy evolved into today’s version, combination of Chinese, Malay and mostly Peranakan influences.
Denominations : 1st Local and 65¢ (each value in se-tenant block of 4 designs)
Stamp Size : 40mm X 30mm
Miniature Sheet with two $2 stamps : 140mm X 90mm
Perforation : 13¼ X 14
Paper : Unwatermarked
Printing Process : Fine Screen
Offset-litho with Spot UV
Printer : Joh Enschede Security Printers
Sheet Content : 16
Designers : Thomas Au Man Hou and Carlos Goncalves
Photographer (Singapore Food) : Aun Koh
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