S’pore vs M’sia With 8 Hawker Food Which Is Same But Look and Taste Different Different
As we all know that our culture is pretty similar to the food culture in Malaysia when it comes to the traditional foods which we usually find in a hawker stall. But, some of you might not know that some of this food is sharing the same name but the look and taste might be completely different.
Wantan Mee
Malaysia – This famous egg noodles usually come with broth or a dry version with soy sauce with pork wantan, char siu, and vegetables.
Singapore – cooked in chilli sauce along with the usual soy sauce and some might be served in light colour sauce only and also served with pork wonton, char siu and vegetables.
Chee Cheong Fun
Malaysia – small rice rolls topped with sweet sauce and chilli sauce with sesame seeds which usually will top with fishballs, fu chuk, fish paste and other fish products.
Singapore – similar to Hong Kong-style where it is rolled up with thicker rice with hoisin sauce, chilli sauce and sesame seeds.
Bak Kut Teh
Malaysia – based on Hokkien Style bak kut the where pork and bones are cooking in a dark and fragrant broth with a variety of herbs and spices to enhance the smell of these bak kut the.
Singapore -Teochew style of cooking which is boiling the pork and bones in garlic and pepper and the broth is coloured in a lighter version.
Hokkien Mee
Malaysia – filled with dark soy sauce and lots of crispy pork lard and will usually come only with the thick yellow Hokkien mee noodles.
Singapore = it usually comes with light coloured appearance with a clear gravy soupy with a mixture of eggs noodle and bihun.
Laksa
Malaysia – the most popular laksa will be found in Penang which is called the Asam Laksa where you can find classic sour soup made with mackerel and other variety of ingredients which make the bowl of Asam Laksa becomes reddish and strong in shrimp paste flavour.
Singapore – flavoured with coconut milk and dried shrimp which is sweeter and closer to laksa Lemak.
Nasi Lemak
Malaysia – the usual rice cooked with fresh coconut milk, sambal, fried anchovies, peanuts, cucumber and hard boil eggs.
Singapore – nasi lemak with rice coloured in slight greenish which boost the fragrant rice on the smell and it usually comes with side ingredients such as deep-fried drumstick, chicken franks, fish cakes, curried vegetables, otak otak and more.
Stir-Fried Radish Cake
Malaysia – this traditional Teochew style variant is lighter in colour and cooked with stir-fried with egg, preserved chopped turnip, diced garlic, bean sprouts, spring onions, and savoury fish sauce.
Singapore – light-coloured dish resembles an omelette and usually serve with lightly with egg, garlic, chopped preserved turnip, and Chinese fish sauce. It is also served with a side of sambal or tangy chilli.
Char Koay Teow
Malaysia – usually comes with a fried of Koay Teow in dark colours and served with cockles.
Singapore – usually served with a mix of flat rice noodles and egg noodles which is pretty similar in both countries.