| Main Menu
|
- Chinese Food
- Peranakan Food
- Malay Food
- Indian Food
- Others inclusive of Italian, Japanese and Thailand Food
- Queer Food
- Places where you can find good food
- Survey
- Introduction of the six chefs
- Acknowledgements
|
Apart from being single-dish delicacies like the Hainanese chicken rice and fried rice with mixed vegetables, Singaporean chefs can do a lot of wonderful things to rice.
Noodles, for example, do not come singularly from wheat. In Singapore, rice noodles are
common. The rice vermicelli, for instance, has the white slightly sticky texture possessed by rice. It is recognisable with its translucence in both raw and cooked states. Though one must take care of the vermicelli's sticky nature when it is stir or deep-fried, it can be a palatable treat garnished with slices of carrots and vegetable mixings. Rice noodles have a bland flavour, which makes them ideal as an accompaniment for highly flavoured or rich dishes.
Talking of noodles, Singapore too, has a story to tell. It has a wide variety of the long, stringish, both flour and rice-made delicacy. There is a variation of vermicelli noodles: the beancurd noodles. While the former easily sticks together, the latter is as slippery and transparent as clear water. Although they are dry and brittle to handle when they are raw, they give a beautiful appearance after served in stir-fries, vegetable broth or salads. Sometimes flatter and wider pieces can be used to replace ho fan noodles provided that they are seasoned really thoroughly. There is also the ordinary wheat flour noodles, either round or flat, both added with ammonia solution to their flour. Thus they appear yellowish and, if not added with plenty of sauce and gravy, might taste just a little bitter. Nevertheless,noodles are regarded as one of the most popular food by Singaporeans and foreign visitors.
Traditional Chinese food also plays an important part in Singaporeans' much westernised lives. For instance, the word "dumpling" has more than one meaning in Singaporean cookery.
It may be the stuffed dumplings(tang yuan) made of glutinous rice flour served in a sweet soup on the 15th day of the Lunar New Year. It may be the pyramid-shaped dumpling made of the above-said rice wrapped in bamboo or reed leaves after been soaked thoroughly in soy sauce, and eaten during the Dragon Boat Festival (or Duan Wu Jie) on the 5th of May on Lunar calendar. It may even be the ordinary steamed dumplings or stir-fried pot stickers (guo tie) with meat and vegetable feeling.
 
|
