Saturday, July 12, 2008

Singapore Foods FDC

Singapore FDC
Name: Local Delights (Macao, China - Singapore Joint Issue)
Date of Issue: 04 July 2008

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:
Carne de Porco à Alentejana (葡式燴豬肉)
Carne de Porco à Alentejana is one of the most traditional pork dishes of Portuguese cuisine, and it is typical from the Alentejo region, 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.

1ST LOCAL: Grilled Codfish Slices (馬介休層)
Codfish, also known as Bacalhau in Portuguese, is considered a delicacy and 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.

1ST LOCAL: Crispy Fried Chicken (炸子雞)
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.

1ST LOCAL: Yangzhou Fried Rice (揚州炒飯)
Yangzhou fried rice is one of the most popular varieties of fried rice. It is so popular that if 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.

Singapore Fare:
Roti Prata (印度煎餅)
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 supper.

65 CENTS: Hainanese Chicken Rice (海南雞飯)
Chicken rise 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.

65 CENTS: Satay (沙爹)
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.

65 CENTS: Laksa (叻沙)
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.

Comment: Have you eaten these fares? which one is your favourite fare? Yangzhou Fried Rice (揚州炒飯) is my favourite fare, if you haven't eaten it, you should try.

2008 Singapore Local Delights FDC
2008 Singapore Local Delights Minisheet FDC

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