Lobster Roll

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Lobster Roll

 
A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side.


 
There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper.



 
 Traditional New England restaurants serve lobster rolls (made with butter, not mayonnaise) with potato chips or french fries on the side.


Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a "New England" or "Frankfurter" roll that is baked slightly differently from a standard hot dog roll, so the sides are flat and can be buttered on the outside and lightly grilled or toasted, and is split on the top instead of the side;



 second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun or tossed with the meat before filling the roll, though usually do not have any other ingredients typical of the "lobster salad" variation in other parts of New England.

 
 The lobster meat is usually knuckle, claw, and tail meat chunks, with 4oz of meat ("1/4 pound") the common advertised serving size.

 
They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets.



 
The traditional sides are potato chips and dill pickles.

 

 
Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item when McDonald's can buy frozen lobster cheaply, called the McLobster Roll.

Omurice

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Omurice

Omurice or omu-rice is an example of yōshoku consisting of an omelette made with fried rice and usually topped with ketchup.

 
 With omu and raisu being contractions of the words omelette and rice, the name is an example of wasei-eigo.

Kichi2 Fluffy Omurice

It is a popular dish both commonly cooked at home and often found at western style diners in Japan.

 
The dish was brought to Korea during Japanese rule,and today it is a fixture on gimbap restaurant menus throughout South Korea, where it is rendered as "omeuraiseu" in Hangul.

 
 Omurice is also popular in Taiwan, another territory formerly occupied by Japan.

 
 Children, in particular, enjoy omurice, and it is often featured in okosama-ranchi or kids' meals.

 

Hamburger Omurice!

Omurice is said to have originated around the turn of the 20th century at a western style restaurant in Tokyo's Ginza district called Renga-tei, inspired by chakin-zushi.


The dish typically consists of chikin raisu (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried egg.

 The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper.

 
Sometimes, rice is replaced with fried noodles (yakisoba) to make omusoba.

 
 
 A variant in Okinawa is omutako, consisting of an omelet over taco rice. Fried hotdog and Spam are also two popular meats to include in the dish.


If you’re like me and secretly enjoy covering your scrambled eggs in ketchup, then you’ll love omurice.
-Kaito

Char Kway Teow

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Char Kway Teow

 Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.

 
The dish is considered a national favourite in Malaysia and Singapore.

 
There is no stopping Singaporeans from indulging in this high-fat hawker favorite. Flat rice noodles stir-fried with lard (for best flavor), dark and light soy sauce, chilli, de-shelled cockles, sliced Chinese sausage, bean sprouts, Chinese chives and sometimes prawns and egg. Essential to the dish is good “wok hei” or breath of wok, the qualities and tastes imparted by cooking on a wok using high heat. Many now choose to omit the cockles but char kway teow will always be incomplete without the sinfully rich fried pork lard pieces.


As the dish has become increasingly popular, many cooks have come up with their own interpretations of the same basic main ingredient of ricecake strips/flat rice noodles fried with anything from eggs (chicken or duck), onions, garlic, prawns, cockles, Chinese sausage, chives, etc.



In the past it was usual to stir-fry char kway teow in pork fat without eggs (which were, however, available on request). More recently, ordinary cooking oil is commonly used for health or religious reasons, and eggs have become a standard ingredient in the dish.


In Singapore, some of best 'old school' char kway teow can be found in hawker centres. There are also healthier versions with more vegetables and less oil. Furthermore, the greens and bean sprouts gives off a fresh, crunchy texture that makes the dish taste even more unique from other dishes of the cuisine.

Curry Puff

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Curry Puff

Curry puff is a Bruneian, Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada.


The curry puff is possibly the country’s favorite tea-time snack. Deep-fried like samosas, these are generally filled with curried potatoes, chicken and a slice of egg.

 
 The popularity of the curry puff has spawned puffs with other fillings like sardines, black pepper chicken, tuna and sweet yam.


Curry puffs are commonly seen in Singapore's Pasar Malams and other stalls in shopping centres. Additionally, the aforementioned epok-epok is a popular variation in some of Singapore's hawker centres, usually amongst Malay stalls.

 
 Alternatively, the more common type of curry puff has a thick or flaky English-style crust, with a mixture of Chinese and Indian styles in the filling.

 
They may also be categorized into hand-made or mass-produced machine-made puffs. Both variations are popular in Singapore, although some might argue that the former is typically more delicious.


 
Other puff snacks modelled on the curry puff concept have also been introduced. For example, 1A Crispy Puff also sells puffs with yam, durian, corn, red bean, nata de coco, grass jelly, bird's nest and even custard fillings.

 

 Sardine

Besides the more "exotic" fillings mentioned, there are also more conventional flavours which are quite popular with the locals. These puffs are readily available in Singapore, which include sardine, black-pepper chicken and tuna fillings. For example, Pie Connection sells these hand-made puffs.

 
In Singapore, Old Chang Kee has been selling curry puffs for over 70 years and now has outlets all over Singapore, Malaysia, Indonesia and the Philippines. Other well-known brands include 1A Crispy Puff and Sim Sun Pastries. Polar Puffs and Cakes introduced a version of the curry puff that uses Western puff pastry, which has a different taste and shape. This version of the curry puff can also be found at Delifrance in Singapore as Curry Chicken Feuillette.

Fish Head Curry

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Fish Head Curry

Waiter, there’s a decapitated head in my soup! Well, that’s the highlight. A whole large head of red snapper stewing in curry gravy.


Fish head curry is a dish in Singaporean cuisine with Chinese and Indian origins and also popular in Malaysia and Nepal.

 
 The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.

 
 It is usually served with either rice or bread, or as a shared dish.


Surprisingly, there’s a lot of meat to be had on the bony head, but the best (and most tender) part is the cheeks.

 
 This dish is purely a Singapore creation. About 30 years ago, an Indian restaurateur here decided to use fish head (not an Indian delicacy) in his curry to please Chinese customers. It became a runaway hit, spreading even across the Causeway to Malaysia.


Visitors can either have it with rice or as the Chinese would sometimes do it - wipe the curry gravy clean with a soft bun. The sweetness of the dough helps to neutralize the spices in the curry - a great way to enjoy the dish even if you have a low tolerance for spice. 


Savour the soft chunks of meat and dig into the eyes of the fish and complement the spicy flavours with a tall glass of Kingfisher (Indian beer) or ice-cold lemonade.

 
 This is another dish you must have during your visit here, as you are unlikely to find something like this anywhere else in the world.

 
The Peranakans (Straits-born Chinese) also have their own unique version of the Nonya Fish Head Curry. In the Nonya recipe, the curry contains a richer rempah (mixed spices) and the use of dried sour fruit slices, giving the dish a distinctive tanginess.

 
The Curry Fish Head is usually served with a mix of vegetables such as eggplant (aubergine), okra (lady fingers), long beans and tau pok (fried beancurd).