Devil's Curry ~

Devil's curry (also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia. It is often served during Christmas and on other special occasions.Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Other popular Kristang dishes include curry feng, Eurasian smore (a beef stew), and sugee cake.

http://en.wikipedia.org/wiki/Singapore_food

[V]adai

[V]adai can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.Vadai is a traditional South Indian food known from antiquity.[2] Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all through the day.

http://en.wikipedia.org/wiki/Singapore_food

Hokkien Prawn Mee ~

Refers to either the Penang prawn noodle or Singapore prawn noodle. Soup based (Penang) and stir fried (Singapore). Egg noodles and rice noodles with no dark soya sauce used.Prawn is the main ingredient with slices of chicken or pork, squid and fish cake. Kang Kong (water spinach) is common in the Penang version. http://en.wikipedia.org/wiki/Singapore_food

The Popiah

Non-fried : ChineseSpringRoll.

(Hokkien): Chinese spring rolls (non fried). Various condiments and vegetables wrapped in a flour skin with sweet flour sauce. Condiments can be varied, but the common ones include turnip, bamboo shoots, lettuce, Chinese sausage, prawns, bean sprouts, garlic and peanut. Origins from China. Hokkien and Straits Chinese (Nonya) popiah are the main versions . http://en.wikipedia.org/wiki/Singapore_food

Chili Crab

Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road (near the present day East Coast Seafood Centre.) Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. It can be widely found at Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. Despite its name, chili crab is not a very spicy dish.

Chilli crab sauce is usually semi-thick, sweet and savoury although there are some that are served watery. The base of the chilli crab sauce is usually chilli sauce and tomato sauce. It is thickened with a thickening flour. Flavoured with garlic, rice vinegar, soya sauce and etc. Beaten chicken eggs are added near the end of the cooking process to create egg-ribbons in the sauce.

The basic method of the crabs are lightly fried or steamed first with ginger, before being stir-fried in a chilli sauce made mostly with chilli paste, ketchup, and chicken eggs. The shells are usually partially cracked before cooking for ease of eating later. It is commonly garnished with coriander leaves (cilantro).

http://en.wikipedia.org/wiki/Singapore_food