Fishball Noodles Soup

Fishball Noodles Soup

Bak Chor Mee

Bak Chor Mee

Bak chor mee means “minced meat noodle” in Teochew.

Like char kway teow and chwee kueh, bak chor mee is a uniquely Singaporean street food created by early Teochew immigrants. The original version was a soup dish, using mee pok–a type of flat egg noodle. Later, the dry version—noodles tossed in a piquant mix of chilli, vinegar, and lard oil—became more popular. (Source: http://www.hungrygowhere.com/dining-guide/best-and-top/bak-chor-mee-*aid-91aa1c00/)

Laksa

Laksa

The origin of the name "laksa" is unclear. One theory^[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli, which in turn may be derived from the Sanskrit lakshas (लकशस्) meaning "one hundred thousand" (lakh). It has also been suggested^[2] that "laksa" may derive from the Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory^[3] is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance. (Source: http://en.wikipedia.org/wiki/Laksa)