Bak Kut Teh is a traditional Chinese food that consists of pork meat, and a soupy sauce which contains herbs. There can also be other ingredients added in, such as mushrooms, tau pok and such. When the pork meat is eaten with the tender and succulent, dipped in the soup with a little hint of Chinese herbs, the flavor burst in my mouth. This dish is a must try by all and is a traditional Chinese dish.Tuesday 16 September 2014
Bak kut teh
By Jerome Chan:
Bak Kut Teh is a traditional Chinese food that consists of pork meat, and a soupy sauce which contains herbs. There can also be other ingredients added in, such as mushrooms, tau pok and such. When the pork meat is eaten with the tender and succulent, dipped in the soup with a little hint of Chinese herbs, the flavor burst in my mouth. This dish is a must try by all and is a traditional Chinese dish.
Bak Kut Teh is a traditional Chinese food that consists of pork meat, and a soupy sauce which contains herbs. There can also be other ingredients added in, such as mushrooms, tau pok and such. When the pork meat is eaten with the tender and succulent, dipped in the soup with a little hint of Chinese herbs, the flavor burst in my mouth. This dish is a must try by all and is a traditional Chinese dish.
Monday 15 September 2014
Nasi Briyani
By Kyler Ong:
This was my last meal of the day so I decided to try out a different culture. I chose the Indian culture and decided on Nasi Briyani. As I received the plate of rice, the delicious smell of curry wafted to my nose. On the plate, there was rice(not just normal rice, I do not know what rice it is but it was a little spicy, achar and a few pieces of chicken topped with the curry. The chicken is very tender and succulent. Eating the rice with curry and achar tingled my taste buds as there was a mix of spicy, sour, and salty. Here is a picture of the dish:
This was my last meal of the day so I decided to try out a different culture. I chose the Indian culture and decided on Nasi Briyani. As I received the plate of rice, the delicious smell of curry wafted to my nose. On the plate, there was rice(not just normal rice, I do not know what rice it is but it was a little spicy, achar and a few pieces of chicken topped with the curry. The chicken is very tender and succulent. Eating the rice with curry and achar tingled my taste buds as there was a mix of spicy, sour, and salty. Here is a picture of the dish:
The origin of Biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine. There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in the South Asia before Babur came to India.
Friday 12 September 2014
Satay
By Luo LingKe
Satay originated in Java, Indonesia and it is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, the Philippines, and Thailand.
Below is a picture of Satay:
As you can see, this dish is made up of seasoned, skewered, and grilled meat, served with a sauce. Satay usually consists of diced or sliced chicken, goat, mutton, beef, pork or fish. In this case, we opted for chicken satay, which cost 80 cents per stick. From just looking at the tender meat, our whole team drooled and all of us eagerly grabbed a stick, dipped it in the sauce, and let the flavor express itself in our mouths. The meat was grilled to perfection, and together with the sauce, the taste was amazing! The whole plate was finished in a few minutes, and all of us rubbed our tummies in satisfaction. Indeed, this is a must-try dish in Singapore!
Satay originated in Java, Indonesia and it is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, the Philippines, and Thailand.
Below is a picture of Satay:
As you can see, this dish is made up of seasoned, skewered, and grilled meat, served with a sauce. Satay usually consists of diced or sliced chicken, goat, mutton, beef, pork or fish. In this case, we opted for chicken satay, which cost 80 cents per stick. From just looking at the tender meat, our whole team drooled and all of us eagerly grabbed a stick, dipped it in the sauce, and let the flavor express itself in our mouths. The meat was grilled to perfection, and together with the sauce, the taste was amazing! The whole plate was finished in a few minutes, and all of us rubbed our tummies in satisfaction. Indeed, this is a must-try dish in Singapore!
Roti Prata
By Ho Yoong Kwan
Roti Prata is a fried pancake made of flour. It is cooked over a flat grill and usually dipped in vegetable or meat curry before eating. It is also commonly cooked with egg, cheese, onion, etc. Did you know that roti prata is listed number 45 on the world's 50 most delicious foods reader's poll compiled by CNN?
As seen from the picture above, I opted for the egg prata as I personally preferred egg. The prata came with vegetable curry. The prata was very crispy,fluffy and fragrant. The aroma wafted into your nostrils instantaneously and even my friends could not resist the temptation and wanted to have a bite. When dipped in the curry sauce, the prata tasted even better. The curry had an amazing aroma and had a hint of spice in it. It helps to reduce the fattiness and balance out all the flavours. In conclusion, the roti prata was very fresh and crispy, and the curry was amazing.
The prata has always been known as Paratha in the Indian subcontinent, while it is usually known as roti canai in other countries such as Malaysia. It is only called roti prata in Singapore, which makes it uniquely Singapore! What does roti prata mean? Roti means bread, while prata means flat. Roti Prata has played an integral role in SIngapore's Indian cuisine. It is a famous choice for breakfast amongst many heartland Singaporeans of different cultures. It is always easy to find a roti prata shop wherever you are, which shows how important it is in Singapore cuisine.
Roti Prata is a fried pancake made of flour. It is cooked over a flat grill and usually dipped in vegetable or meat curry before eating. It is also commonly cooked with egg, cheese, onion, etc. Did you know that roti prata is listed number 45 on the world's 50 most delicious foods reader's poll compiled by CNN?
As seen from the picture above, I opted for the egg prata as I personally preferred egg. The prata came with vegetable curry. The prata was very crispy,fluffy and fragrant. The aroma wafted into your nostrils instantaneously and even my friends could not resist the temptation and wanted to have a bite. When dipped in the curry sauce, the prata tasted even better. The curry had an amazing aroma and had a hint of spice in it. It helps to reduce the fattiness and balance out all the flavours. In conclusion, the roti prata was very fresh and crispy, and the curry was amazing.
The prata has always been known as Paratha in the Indian subcontinent, while it is usually known as roti canai in other countries such as Malaysia. It is only called roti prata in Singapore, which makes it uniquely Singapore! What does roti prata mean? Roti means bread, while prata means flat. Roti Prata has played an integral role in SIngapore's Indian cuisine. It is a famous choice for breakfast amongst many heartland Singaporeans of different cultures. It is always easy to find a roti prata shop wherever you are, which shows how important it is in Singapore cuisine.
Nasi Lemak
By Luo LingKe
Nasi Lemak, considered as Malaysia's national dish, is a fragrant rice dish cooked in coconut milk and pandan leaf. It is also very popular with Asian countries such as Brunei, Singapore and Thailand. Due to the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
Below is a picture of the Nasi Lemak:
Nasi Lemak, considered as Malaysia's national dish, is a fragrant rice dish cooked in coconut milk and pandan leaf. It is also very popular with Asian countries such as Brunei, Singapore and Thailand. Due to the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.
Below is a picture of the Nasi Lemak:
Nasi Lemak is usually served with anchovies, peanuts, boiled egg, lamb curry (I opted for the chicken this time round) , cucumber, and traditional chili paste. The rice, together with the peanuts, gave out a fragrant smell, and being a foodie, I could not await to sample the delicious food after a long morning of activities. I scooped some rice with the chili paste into my mouth and I felt a sweet taste in my mouth. I chewed slowly to sample the popular Malay cuisine. After finishing the peanuts and the boiled egg, which were a complement to add to the flavor of the dish, I munched on the cucumbers next, which was crispy and left a cooling sensation in my mouth to prepare me for the chicken wing, which I had planned to have last. The chicken was succulent and tender and anyone would drool at the sight of that.
The ingredients that made up this meal were finely chosen and was a match made in Heaven. It was a delectable meal I would never forget.
Introduction
Food For Thought
We are a group of Secondary 1 students from Hwa Chong Institution who will be embarking on our food project, discovering foods from the different cultures of Singapore. This blog will be where we post the pictures of the food we have taken, and describe the significance of them in the heritage and rich culture of Singapore. We decided to visit the Malaysian Food Street at Resorts World Sentosa as we figured out that the types of food there was very versatile, consisting of most of the cultures found in Singapore, Chinese, Malay and Indian.
As foodies, we were eagerly looking forward to savouring the food at the Malaysian Food Street. The 4 of us decided to eat a different culture for Lunch and dinner. Of course, we also had a lot of fun playing at the beach and sitting the luge.
Prawn Noodles
By Ho Yoong Kwan
Savory sweet and spicy soup, when eaten with yellow noodles and bee hoon causes a burst of flavor in the mouth. Just a simple look might make someone drool over this dish. Smelling it will be even better, but tasting will be the best. The pork is soft and chewy, and since it was soaked in the sweet spicy soup, it is delicious and mouth watering. The prawns are well cooked to a nice color and very succulent. Adding the boiled egg made the experience an even more wonderful one.There are 2 different types of prawn noodles. One is fried while the other is served in soup. I tried the one which was served with soup. The soup was made of fried prawn shells and other ingredients which really made the soup taste so fantastic. It even had a hint of chilli. Basically, this prawn noodle soup is very significant in Singapore because it was created by our ancestors when they were toiling away in the factories and had to create something out of the leftover food they had. One of the must try hawker dishes in Singapore is definitely this prawn noodle soup.
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