The bak kut teh is a must-try at the Singapore food festival. Photo Provided to China Daily
With two ongoing celebrations of Southeast Asian food inXiamen, visiting the seaside city in Fujian province now means atasty bonus for gourmet travelers.
A Singapore food festival held in the Hotel Indigo Xiamen Harbor,which ends on April 12, presents a variety of the island's mouth-watering street fare.
Chef Xu Jing, who has been training in Southeast Asian cuisinefor about two decades, says the menu reflects Singapore'smulticulturalism.
"As Singapore has immigrants from different countries,Singaporean food is also a blend of diverse flavors," Xu says.
For instance, the slightly sweet-and-spicy prawn noodle is sharedwith Malaysian cuisine, and the salmon fish curry with steamedrice is part of an Indian culinary tradition, Xu says.
Among the menu items, the bak kut teh (pork-rib soup), a Singaporean signature dish, is a must-try. Known for enhancing blood circulation and restoring energy, the soup is one of the healthiestoptions at Singapore's street stalls.
Boiled for hours with spicy white peppercorns, plenty of garlic, spices and medicinal herbs, themeat on the long premium ribs becomes silky-soft.
To enrich the texture, it is common to mix rice with the aromatic broth. A cup of warm teasometimes is used to counter the fats of the meaty pork.
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