Food

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Warning: Advertisement included!The site is devoted to all food lovers! Tigermeat eaters take Note, don't get cheated in China!
Goto see Dinning Out

Contents

[edit] Food warning

The contamination of foodstuffs was a great serious concern in China. The former head of Food protection Agency was executed' for allowing foodstuffs to be tainted with illegal chemical and taking bribes. Common people are concerned in the food they had to eat.. China had declared war on food war, a campaign to stop illegal tainting and adding chemical harmful for human consumption.: Alien talk 05:20, 15 July 2007 (SGT)

[edit] Singapore High Hygenic Standards

Singapore food court are graded with A,B,C,D according to local food inspecting authority. We are careful and would never compromise with less standards. Those who failed to comply are not allow to sell foods especially in all food courts on the Island. Anyone who sells food are required to wear serving glooves to protect from unhygenic food handling.: Alien talk 10:24, 16 July 2007 (SGT)Generally all foods sold are safe to eat even those on mini markets, but it is still necessary to be cautious when buying from unlicensed food sellers.

Manufactured or factory processed foodstuffs are required to pass certain standards too, like SISIR benchmarks.

[edit] Common dishes and snacks

need contribution here!!

[edit] Chinese inspired

Image:LavendarFC.jpg Image:FoodImage:Eatery.JPG

  • Bak kut teh, (Chinese: 肉骨茶; pinyin: ròu gǔ chá）pork rib soup cooked in a variety of spices including herbs and garlic.
  • Bak chor mee (肉脞面 ruò cuò miàn), noodles with minced pork and other ingredients, served dry or with soup.
  • Ban mian (板面 bǎn miàn), hand made flat noodles served with vegetables, meat balls, sliced mushrooms and an egg in an ikan bilis soup.
  • Chai tow kway, or "Carrot cake", (菜头粿 cài tóu guǒ) diced, stir fried, and comes in black (with soy sauce) or white (without) versions.
  • Char png, or fried rice (炒饭 chǎo fàn).
  • Char kway teow (炒粿条 chǎo guǒ tiáo), stir fried rice flour (kuay teow) noodles with prawns, eggs, beansprouts, fish cake, mussels, green leafy vegetables and Chinese sausage.
  • Char siew rice (also 叉烧饭 chā shāo fàn) and Char siew noodles (also 叉烧面 chā shāo miàn, Cantonese dish of rice or noodles served with barbequed pork in a thick sauce.
  • Chee cheong fun (猪肠粉 zhū cháng fěn) - rice flour mixed with various spices and oils boiled to form a rice sheet which is then made into rolls and often served with sauces, usually Hoisen sauce.
  • Chicken rice - goto see it! it's a common Singaporean's delight
  • Chwee kway or zhui kueh (水粿 shuǐ guǒ), steamed rice cake topped with chopped preserved radish, usually served for breakfast.
  • Claypot chicken rice (砂煲鸡饭 shā bāo jī fàn)
  • Curry chicken noodles (咖喱鸡面 gā lí jī miàn)
  • Duck rice (鸭饭 yā fàn), braised duck with rice (卤鸭饭 lǔ yā fàn), also served with eggs or hard beancurd (tau kua).
  • Fishball noodles (鱼丸面 yú wán miàn), usually of the Teochew variety.
  • Hainanese chicken rice (海南鸡饭 hǎi nán jī fàn), steamed chicken served with rice cooked in chicken stock.
  • Hae mee (虾面 xiā miàn), prawn noodle soup.
  • Hokkien mee (福建炒虾面 fú jiàn chǎo xiā miàn), rice vermicelli and yellow noodles fried with shrimp, sliced cuttlefish and pork bits.
  • Hor fun, (hé fěn 河粉) broad rice noodles in gravy and often served with fish or prawns.
  • Hum chim beng (咸煎饼 xián jiān bǐng), Chinese flaky pastry filled with bean paste.
  • Jook (粥 zhōu), Cantonese rice porridge in various flavours including fish, chicken, and century egg with minced pork.
  • Kaya toast, a traditional breakfast dish. Kaya is a sweet coconut and egg jam, and this is spread over toasted bread. With a cup of local coffee and half-boiled eggs in soya sauce, it forms a typical Singaporean breakfast set.
  • Kway chap (粿汁 guǒ zhī), Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu derivatives and boiled eggs.
  • Lor mee (卤面 lǔ miàn), Hokkien noodle dish served in thick dark soup.
  • Mee pok (面薄 miàn bó), Teochew dish of thin, flat noodles served with a sauce consisting of chili, vinegar, and other condiments.
  • Misua (面线 miàn xiàn), thin egg wheat noodles in thick soup.
  • Pig's organ soup (猪杂汤 zhū zá tāng; "pig's spare parts" soup), a relative of kway chap.
  • Popiah (薄饼 báo bǐng), Hokkien-style spring roll or rolled crepe, stuffed mainly with stewed vegetables.
  • Rojak, a fruit salad with a topping of thick dark prawn paste.
  • Soon kway (笋粿 sǔn guǒ), a white vegetable dumpling with savoury sauce.
  • Wan ton mee (云吞面 yún tūn miàn), noodles with pork or prawn dumplings.
  • Yong tao foo (酿豆腐 niáng dòu fǔ)
  • You char kway (油条 yóu tiáo), fried dough crullers
  • Yusheng (鱼生 yú shēng), raw fish salad traditionally eaten during Chinese New Year

[edit] Malay/Peranakan inspired

  • Agar agar - agar extracted from seaweed that is usually moulded into a jelly-like cake, sometimes with layers and colourings, and in various shapes.
  • Ayam goreng (Fried chicken)
  • Curry puff
  • Goreng pisang, bananas rolled in flour, fried and eaten as a snack
  • Ketupat, a Malay rice cake served with satay
  • Kueh lapis, layered cake.
  • Kuih pisang, banana cakes
  • Laksa, rice noodles in a coconut curry gravy with shrimp, egg and chicken. Peranakan in origin. A specifically Singaporean variant (as opposed to shared by Malaysian and Singaporean cuisine) is Katong laksa.
  • Lontong, compressed rice cakes in spicy vegetable soup
  • Mee goreng (fried noodles)
  • Mee rebus, thick noodles served in thick spicy sauce
  • Mee siam, "Siamese noodle", or thin rice noodles in sourish spicy soup, can also be served dry.
  • Mee soto, chicken noodle soup
  • Nasi ayam goreng (fried chicken rice)
  • Nasi lemak, coconut rice with omelette, anchovies, cucumber and chilli paste. Sometimes it may be packed in banana leaves for fragrance.
  • Nasi padang, Indonesian rice dish
  • Otak-otak, spicy fish cake grilled in a banana leaf wrapping
  • Roti john, bread filled with various ingredients and fried
  • Sambal
  • Satay, grilled meat on skewers served with spicy peanut sauce and usually eaten with ketupat, cucumber and onions.
  • Soto ayam, chicken soup.

[edit] Indian inspired

[edit] Cross ethnic inspired

A number of dishes, listed below, can be considered as truly hybrid or multi-ethnic food as they are equally influenced by more than one ethnicities.

[edit] No Tipping necessay

A note about food, it is food above services, that means no service tips needed, when you eat at all food courts and makan stalls, except if you are generous when you and your family go to a family restaurant <except the Ronald's Macdonald> you can provide a tip! Image:Durians.jpg

goto Cuisine of Singapore

[1] - Foodlane.sg . Singapore Food Portal - Read Singapore food reviews, find food, together openings hours, location maps and instructions on 'how to get there' to ensure that you don't get lost!

Supper.com - Where to find food in parts of Singapore
[2] - Guide to the best food in Singapore

  • What about a taxicab driver guide to cheapest makan places [[3]]

[edit] Hawker Food

Let's start to put down Good food from hawker / food centre.

  • Holland Village a favourite for yuppies
  • Old Serangoon Garden Market
  • Certain popular spots like Roti Prata in Jalan Kayu.. & some do go that far for it!
  • Katong Panakan food specialities like Nonya etc...
  • Great piss up at the riverside down near the Singapore River etc..& etc..

Minced Pork Noodle

  • Ang Mo Kio Blk 409 Hawker Centre
  • Blk 85 Bedok North St 4 Hawker Centre

Fried Oyster (A.K.A. Ohr Luah)

  • Ah Hock's Fried Oyster
  • Geylang Lorong 8

Laksa


Hokkien Mee aka Stir Fried Hokkien Prawn noodles

  • ABC Market. Wet, juicy noodles fried with just the right amount of stock and oil makes this a heart-stoppingly ( literally ) good meal. The chilli's not too shabby too.
  • Simon road, Kovan MRT station exit, closed on Sundays and Wednesdays.


Satay

  • ABC Market at Jalan Bukit Merah Hawker Center, just behind IKEA. This is a Chinese satay stall (next to the Hokkien noodle stall), so it's NOT the Halal Malay style satay. But the relatively chunky and juicy chicken and pork satays are good, as is the peanut gravy. It's meat and fat heaven !

Pepper Crab

  • Still Road

Chilli Crab

  • Changi V
  • No Signboard Restaurants - at Geylang, Esplanade, Pasir Panjang, and Kallang. This is my personal favourite, although the quality varies from time to time. Must be due to the rapid expansion of the chain, resulting in lower quality control. But still, it's worth a finger licking visit.


Wanton Mee, Malaysian Style

  • Simei
  • Old Airport Road Blk 13

Chicken rice

  • Far east shopping center?, (The one at Scotts road) lvl 5
  • Maxwell road hawker center (the stall with the longest queue)
  • At block 149 AMK corner coffeeshop a plate is Sing$1.00 opp. the police post at Kebun Baru

Roti prata

  • The Prata shop, Upper Thomson rd, Sin Ming

Nasi Lemak

  • Upper serangoon road
  • Changi Village Hawker Center. There's always a queue at this stall, even late at night. It's arguable whether this is due to the popularity, or the fact that the hawker is a little too slow. It's quite tasty, although I personally do not find it THAT good to be worth a 30 minute drive and a 20 minute queue.

[edit] Link

catmerchants
      • Chinese are lovers of strange cusine [[4]]

On Cat!

  • Maybe Rat should be bothered with too many cats, but not in Peking!
        • Commentary by G.H. Wright

"Twelve miles from Peking, and at the point where the Pei-ho ceases to be navigable by junks or boats of burden, is situated Tong-chow-foo, a city of the second rank. It is surrounded by brick walls upwards of sixty feet in height, and possesses a dense population, apparently in a state of poverty, although, from the place being the port of Peking, an active trade is conducted. Hither the produce and manufacture of the southern provinces, as well as any foreign importations that elude the vigilance of Imperial illiberality at the sea-ports, are carried, and landed, and hence conveyed to the capital. In English history, the name of this populous, bustling, yet impoverished place, occurs; for it was here that Duke Ho, and President Muh, had that memorable interview with Lord Amherst, in which they explained to his excellency the nature and necessity of those genuflections and prostrations which he would be called upon to make when presented to the emperor. It may possibly form a subject of regret that our ambassador returned without having accomplished any of the objects of his expensive mission; and it is known that Napoleon ridiculed his fastidiousness; but, judging from subsequent experience of Chinese cha Yaceei, it is more than probable that, had his lordship yielded a single point, where the honour and dignity of his country and sovereign were concerned, as "increase of appetite grows by what it feeds on," the Chinese would have grown more insolent in their demands and he would have left, with the additional chagrin of having paid homage, in the name of his royal master, to a Tartar potentate. Napoleon was not an emperor when he smiled at the squeamishness of the British ambassador; when the imperial diadem enwrapped his brow, he would not have suffered his representative to make an obeisance so humiliating, and in the name of France, before any monarch in the civilized World.

"A sufficient supply of wholesome food seems to be the influencing power, the spring of action, the end of industry, in every part of our globe; and the difference in the degrees of avidity with which mankind pursue it, is regulated by the degree of civilization and intelligence to which they have attained. It does not follow, that the acquisition of food is an object of less anxious attention in the educated countries of Europe, because they subdue the coarser appetites of our nature, and publicly exalt intellectual pursuits and refinements. Such nations have the same natural wants as their Eastern fellow-creatures; but, the very refinement which conceals them is also an auxiliary to the acquisition of a regular and satisfying supply. In China the voracity of the people obtrudes itself continually; every object of industry or occupation seems to have such a tendency to the appeasing of appetite, that it becomes rather a disgusting contemplation. The rich and elevated are decided epicures; the middle and lower classes as decided sensualists. The tastes of the one are scarcely limited by the extent of their revenues, the voracity of the other unrestricted by the most nauseous species of food.

"Being the most omnivorous people in the world, there is not an animal or plant that can be procured by art and industry, and eaten without risk of life, that is not pressed into the service by these astronomers: the flesh of wild horses is highly prized, the larvae of the sphinx-moth, bears' paws, and the feet of other animals brought from Tartary, Cambodia, and Siam, are deemed delicious; and edible birds' nests are esteemed at the banquets of the mandarins, for which they are occasionally made into a soup.

        • In the market Tong-chow, to which the stewards of the noble families of Peking repair to purchase viands for their lords, it is a good diversion to see the butchers, when they are carrying dogs' flesh to any place, or when they are leading five or six dogs to the slaughter-house: for, all the dogs in the street, drawn together by the cries of those going to be killed, or the smell of those already dead, fall upon the butchers, who are obliged to go always armed with a long staff, or great whip, to defend themselves from their attack, as also to keep their doors closed shut, that they may exercise their trade in safety. The salesmen enter the marketplace, or step from their junks upon shore, having baskets suspended at the extremities of a carrying-pole, in which are contained dogs, cats, rats, or birds, either tame or wild, generally alive--sea-slugs, and grubs found in the sugar-cane. The species of dog most in request is a small spaniel; the poor animals appear particularly dejected in their imprisonment, not even looking up in the hope of freedom; whilst the cats, on the contrary, maintain an incessant squalling, and seem never to despair of escaping, from a fate which otherwise must prove inevitable.
        • To a foreigner, Christian or Turk, the sight is sufficiently trying, both regarding the dog as amongst the most faithful of inferior animals, and the cat as one of the most useful. In the ancient Chinese writings, cats are spoken of as a delicacy at table; but the species alluded to was found wild in Tartary, and brought thence into China, where they were regularly fed for the markets of the principal cities. As far as appearance is concerned, cats, when butchered, for they are not brought to market alive, are by no means disgusting. They are neatly prepared, slit down the breast, and hung in rows from the carrying-poles by skewers passed through their distended hind-legs.
        • "In the immediate vicinity of the wharfs, or horses' heads, the accustomed name for landing-places or jetties amongst the Chinese, at Tong-chow, are stalls where refreshments are sold to the boatmen and loungers; tea, however, is the universal beverage; and the vender, standing beneath a canopy of sail-cloth, made of the fibre of the bamboo, and supported by bamboo canes, invites all passers-by to taste the favourite refreshment. Cups, much inferior in capacity to those in general use amongst us, are laid with regularity along a marble counter, at the end of which stands a stove and boiler, where the tea is prepared and kept warm. The scene around presents an extraordinary instance of the universal application of the bamboo. Beside the tarpaulin supporters, table-frame, and trellis-work of the tea-vender's shop, the conical baskets in which the cats are brought to market, the pole from which they are suspended, the broad-leafed hat of the cat-merchant, the walking-stick of the buyer, the masts, sails, ropes, of the trading junks which lie close to the shore, as well as the frame-work and sail-cloths that sustain and form an awning, are all obtained or manufactured from this invaluable cane.

Tastes less fastidious would probably not repudiate the wild birds, eagles, storks, hawks, and owls, which are amongst the rarities arrayed by poulterers; although they are excluded from all European markets, with perhaps little reflection upon the grounds of that exclusion. But the popular fowl in China is the duck, in the rearing of which Chinese perseverance and animal instinct are conspicuous. In every province, the peasantry are familiar with the mode of hatching eggs by heat, either in an oven or a manure-heap. When the ducklings are able to be removed, they are put into boats, and carried away to the nearest mud bank or heap where shell-fish feed. Arrived at the scene of action, the conductor strikes on a gong, or blows a whistle, upon which signal his flock instantly paddle away to the feeding-ground, and commence a search for everything digestible. On the repetition of the signal, they paddle back again to their respective conveyances unerringly, although one hundred boats, and so many flocks, might be on the feeding ground at the same time. As the flock approaches, the conductor places a broad plank against the boat's side for the young waddlers to ascend; and the scene that takes place when the crowd reaches the plank is both interesting and ludicrous. It forms part of the conductor's duty to chastise the loiterers, but reward the most docile and active; this he does by giving the foremost of those that return some paddy, but the last a few taps of a bamboo; when, therefore, they reach the inclined plane, the efforts of all are redoubled, and the older and stronger actually waddle over the backs of the juniors into the boat, influenced evidently by a sense of rewards and punishments. This mode of feeding, however, is little calculated to produce fat or tender food; and when the ducks are dried, they present the appearance of skin strained over an anatomical prepation of that aquatic bird. "A man hawking about the streets of a town," says Mr. Lay, "with a bundle of dried ducks at his back, might be taken as a characteristic of the Chinese nation. The blood of the domestic fowl is spilled upon the ground, but that of the duck is preserved in a small vessel, that it may be moulded into a cake by the process of coagulation; it is then put into water, to displace a portion of the colour, and to enhance its good qualities. We see then that the Chinese are discriminating, even in the use of that inhibited article, blood: 'For blood, with the flesh thereof, which is the life thereof, ye shall not eat'."

MandarinDinnerParty

Image:Tigermeat.jpg

In parts of China, it is still meant as a great honor when someone is offered the delicacy of a "cat plate." They appreciated and exclaimed with cries of meow, meow Meow !At the same time, it is possible to find houses where cats are kept, or at least tolerated, as pets. These cats are still pampered far less than their counterparts in Western countries. -MABeline

[edit] It's big shame for Singapore

goto see bak chor mee

[edit] [[5]]

Terry to Kiss

[edit] We eat too much, so spare some to give to needy

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