SOME SHAVED ICE FOR YOU?

Credits Image Source: http://grabyourfork.blogspot.com/2009/11/sweet-corn-ice-cream-tiong-bahru-market.html

Ice Kacang can be found at most of the place in Singapore so that people who are craving for something cold can get their hands on it easily. I suppose the reason why Ice Kacang is so commonly found in Singapore is due to the intense heat of the weather. Nowadays, Singaporeans have evolved the old and simple Ice Kacang into a whole new level. There are now many different variety of flavours to choose from. Including durian, mango, the traditional red beans, sweet corn, grass jelly, as well as those with chocolate toppings. I'm sure that if you've been living in Singapore all this while, you have got to be kidding if you say you have not tried Ice Kacang. You can easily find Ice Kacang at hawker centre, food courts, certain coffee shops and etc. their costs ranged from $1.20 and above depending on where you are eating this from.

Remember we visited the National Museum? We managed to find a old Ice Kacang maker at the museum.

Credits Image Source: goodmorningyesterday.blogspot.com

Credits Image Source: http://sparklette.net/travel/cambodia/siem-reap-pub-street-old-market/

 Here are some pictures taken from the Internet. These are the olden days Ice Kacang maker.

Do head down to any nearby coffee shop for a ice cool treat in such a humid country, Singapore!

Roti Prata/Roti Canai!

Credits image from: http://www.visiting-singapore.com/best-singapore-food.html

In modern Singapore, Roti Prata had become a dish that not only attracts indians but also people of other races even foreigners. This had become a popular dish for people who are craves for a bite in the middle of the night or even breakfast. In some places, you can actually see "live performances" by the prata man in which they show you the process of making prata. There are a variety of curry to choose from, like chicken, mutton, and fish. Roti Prata has also added more variety to itself, there are cheese prata, chocolate prata, egg, and many more.

We tried to make the Prata on our own after just looking at how others did it. We had no clue what to do and we merely took the ingredients we needed and headed down to one of our group member's house for a trial of Prata making! Please enjoy and dont mind the clumsy-ness!

 Our second prata!

 Our final Egg Prata!

We had fun making the prata as you can see from our faces.

Origins of Char Kway Teow (Information)

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                                            credits image from: http://digitalmediad.blogspot.com/

Char kway teow is made by wok-frying rice noodles with dark soy sauce together with other ingredients such as vegetables, bean sprouts, eggs, deep-fried lard, and cockles. this dish is well known for its flavour but was not recommended for daily consumption due to high cholesterol. Char Kway Teow Despite it being unhealthy, you can ask for it to be less sweet or oily or even add more greens into it to make it not-so-unhealthy.

Satay Sate

Satays are commonly found around hawker centers and the meat used are mutton, chicken, pork and beef. However, there are also a few more different types of Satay to choose from. Satay is usually accompanied by cuts of onion, cucumber, Ketupat(rice cakes) and peanut dip(the sauce for satay). The making of Satay is whereby the meat is being skewered onto wooden sticks and then being barbequed over charcoal fire, while constantly brushed with oil. Satays are usually ordered as a side dish as a bonus point for yourself after a meal.

source: http://en.wikipedia.org/wiki/Satay#Origins
              http://www.squidoo.com/satay
              http://infopedia.nl.sg/articles/SIP_888_2005-01-10.html

LAKSA

Laksa is a popular spicy noodle soup which may include bean sprouts, fishcakes and cockles. Laksa has a very unique taste to it with "the key ingredient Laksa leaf, locally known as the daun kesom (Polygonum Hydropiper) or the pepper plant or water pepper." The noodles that are usually found when eating Laksa are vermicelly and egg noodles.  Katong Laksa originated from Joo Chiat area. The hawker was nicknamed 'Jangok" by the peranakan, because he had a few strands of hair at his chin. He was an itinerant hawker and lived in Tembling Road/Joo Chiat Terrace. Later he moved his business into the eating house at East Coast Road/Ceylon Road. Because the Katong people loved his laksa, it has come to be known as the Katong laksa throughout the world in Hong Kong and New York.

There are a variety of Laksa.

Click it for a larger view.

We have did a mind map according to what we have found out. There's a huge variety of laksa as different cultures and countries have altered the recipe to suit their own taste.

Here's a few links you can find out more about Laksa.

• AsiaCuisine.com: Discovering Laksa: Penang Laksa, Nonya Laksa and Singapore Laksa
• Laksa recipe from Singapore Tourism Board
• Laksa recipe from Singapore's Health Promotion Board
• Article on Sarawak Laksa in Kuala Lumpur

Source: http://en.wikipedia.org/wiki/Laksa
              http://infopedia.nl.sg/articles/SIP_884_2004-12-27.html
          http://www.squidoo.com/laksa

Nasi Lemak Facts!

                                         Image Source: http://diet-karene500.blogspot.com/2010/08/nasi-lemak-ori.html

Nasi lemak is a dish that can be commonly found around the hawker centers, food courts, and coffee shops of Singapore. This food comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies, roasted peanuts, hard boiled egg, and sambal chilli. This food is usually taken as breakfast due to its quantity and ingredients to give you a kick start for the day ahead.

source: http://en.wikipedia.org/wiki/Nasi_lemak

HOW DID CHICKEN RICE CAME ABOUT

History

The only chicken rice found in Hainan in China, an island off the southern coast of China, is made with the Wengcheng chicken, a bony fowl with very little flesh served with rice thick with oil and accompanied by ground green chilli dip. Hainanese chefs also use pork and chicken bone stock unlike their Singaporean counterparts who avoid the pork base in their chicken rice. Thus the Hainanese Chicken Rice dish probably evolved through the Hainanese immigrants in the region and gained from local influences such as the Cantonese. The Cantonese added lime to the chilli sauce and ensured their chickens were tender and young. The Hainanese Chicken Rice dish is said to have taken root in areas like Middle Road, Purvis Street and Koek Road more than 60 years ago.

source: http://infopedia.nl.sg