TOP 10 BEST  KEY INGREDIENTS           SINGAPOREAN HAWKER FOODS

Singapore street food is characterized by vibrant flavors and ingredients that reflect the city-state's multicultural influences. Here are top 10 best key ingredients commonly found in Singapore street food:

Key ingredients in Singapore street food

1. **Soy sauce**:

- **Strong soy sauce**: 

Adds depth and color to dishes such as stews and stir-fried noodles.

- **Light soy sauce**: 

Used to flavor sauces and dipping sauces. 

2. **Chilli**:

- Fresh or dried chili peppers are an integral part of many dishes, adding heat and flavor, especially in iconic dishes like chili crab. 

3. **Lemongrass**:

- This aromatic herb is often used in soups and curries to add a citrus flavor. 

4. **Coconut Milk and Cream**:

- Essential for dishes like laksa, coconut milk adds richness and creaminess. 

5. ** Belacan (shrimp paste) **:

- Fermented shrimp paste, which adds depth with minds to many dishes, especially in sambal and fried. 

6. **Palm Sugar**:

- Used to balance the flavor and sweetness of various sauces and desserts. 

7. **Kangkung (Water Spinach)**:

- These leafy greens are usually stir-fried with belacan to add texture and nutrients. 

8. ** Ikan bilis (dried anchovies) **:

-Confirm that is often used as a soup decoration and ingredients, and provides a salty flavor. 

9. **Taro and Yam**:

- These tubers are used in both savory and sweet dishes to add flavor and savory taste. 

10. **Tomato Sauce**:

- Surprisingly, it is often used in local dishes to add sweetness and richness, especially in chilli crab sauces. 

Additional Ingredients

- **Garlic and Shallots**: 

Basic seasonings used in almost every type of cooking.

- **Rice Noodles and Egg Noodles**: 

The base for many noodle dishes such as Hokkien Mee and Char Kway Teow. 

- **Fresh Herbs**: 

Such as coriander and mint, used as garnishes and flavour enhancers.

- **Meat**: 

Includes chicken, pork, beef and seafood, each prepared uniquely on a different counter. These ingredients contribute to the rich flavors that characterize Singaporean hawker food and are highly valued as part of the country's culinary identity.