Us :D

I hope you enjoyed our food trail as much as we did.:)

Racial and religious sensitivities:

Singapore is a multi-racial country, so we have different cultures together in Singapore. Such as Malays, Indians, Chinese and Eurasian. Each of these cultures have different ways of making their dish. We must respect each and every one race and understand their culture.

Reflections:

Teamwork

Amy - Leader, camera person, editor

Elfie - Editor, interviewer

Chelsea - Editor, scribe 

Hazirin - Editor 

Roopa - Editor, Interviewer

Together we work as a team to do this project. Though we had some hardships and we were a bit discouraged  when we were not able to interview some of the stall holders, we still tried our best and try to find other ways to get to know about each dish. After this food trail, we have learned more about the history and origins of the 5 food. Although this was a project, we still had fun doing this food trail together. This was a very enriching and fun experience.

Reviews:

"All the dishes were very delicious."

Research evidence:

Wikipedia, Infopedia, food.com

Popiah ( spring roll )

Popiah

Location of delicious popiah: 

Blk 449 Clementi Ave 3
See Lam Herm coffee shop

Social and cultural significance of food preparation and consumption: 

Spring rolls are eaten during the spring festival. 

They symbolize wealth, because their shape is similar to gold bars. 

When having spring rolls, people eat the entire roll from one end to the other, symbolizing that everything in the coming year will end in success! ^^ 


History of popiah:

Popiah  is a Fujian/Chaozhou-style fresh spring roll. It originated from China and was brought into Singapore.

Food Preparations:

A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheat flour.

It is eaten in accompaniment with a sweet sauce, a blended soya sauce or hoisin sauce or a shrimp paste sauce optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include pork, shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

Sometimes, they fry the popiah so it becomes crunchy.

Consumption

Just eat it.

Reviews:

"It is very tasty and nice."

" You can taste many different vegetables in the popiah."

"Not only its full of fresh ingredients filling like turnip, bean sprouts, carrot, minced garlic, grated peanuts, eggs, and also included shredded cucumber . This not only improve the taste, but it also adds on to the crunchiness of the popiah and once you started eating, its "non stop" and I would buy 2 more rolls. The popiah skin is soft and I especially like the chilli to me, its spicy enough and when blended with the garlic, it is superb. To make things better, the sweet sauce is especially nice and not artificially sweet or overboard, its just an abosolutely perfect combination. Its worth of the price as some stalls that are selling at a higher price are smaller in size and their ingredients are fresh and soft."

Ratings:

4/5

:)

Credits:

Wikipedia

Tutu Kueh ^^

Tu Tu Kueh

 

We visited a famous tu tu kueh stall in Singapore, which is located at Clementi. 

Here's the address:

Blk 22B Havelock Road

#01-25
9am to 3pm
449 Clementi Ave 3, #01-211
3pm to 9.30pm
97372469

Social and cultural significance of food 

preparation and consumption:

It is usually eaten as a snack or dessert.^^


Food Preparations

Made primarily with rice flour or glutinous rice flour, the light snack contains either peanut and sugar or shredded coconut as its filling. The typical method of preparation involves rapid steaming of the flour and the filling. Once ready, the Tutu is served on pandan leaves to add fragrance.

How Tu Tu Kueh was introduced to Singapore?

Tutu Kueh's history started from the 1930's when it was first popularized by Tan Yong Fa, a man who arrived in Singapore from Fujian (a place in China).  He started making a traditional Fujian steamed rice cake called song gao 松糕 which was a large plain rice cake made from pounded rice that cut into smaller slices after steaming.  Somewhere along the line, he (or one of his clansmen) started making them smaller and filling them with peanuts and grated coconut and thus Tutu Kueh was born!!! :) YUMMM...

------------------------------------->>>
        From steamed rice cakes
                     to
        Tutu Kueh!!!

Consumption:

Just eat it.

Our Reviews:

"It's is sweet and crunchy"


"It is simple but tasty." 

"It is the original tan’s family tutu kueh. Though the tutu kueh was salty and chewy on the outside, it was crunchy, if it was peanut flavour and soft if it was coconut flavour. The peanut is really tasty if you have a sweet tooth but coconut is really good if you are on a healthy diet."

Ratings:

4/5

:)

Credits:

Wikipedia

Chendol

Chendol

ß----Which is located here

Location: Clementi Town Centre

Social and cultural significance of food preparation and consumption:

Chendol is usually eaten to quench your thrist or as a dessert.^^

Food Preparations

 

 It is made from coconut milk, thin green pandan flavored noodles, shaved ice and palm sugar. Red beans, rice and grass jelly are added on top as additional toppings. 

 Then mix everything together and there you have it! J

In Indonesia, chendol is a dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In Javanese, chendol refers to the green jelly-like part of the beverage. The influence of Singapore have also added other toppings such as durians and vanilla ice cream.

History

Chendol is a traditional dessert originated from Malaysia. It is also popular in Indonesia , Singapore, Vietnam, Philippines and Southern Thailand. Chendol has become a part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts. There is possible that each country developed its own recipes once ice became readily available.

Origin

It is a Malay dish which was brought to from Malaysia to Singapore. Now it is a popular Malay dish in Singapore.

Consumption

It is served as a dessert so just drink and eat it.

Reviews:

“It is very sweet and tasty.”

“It has a bit too much coconut milk, but still taste as delicious.”

"Though there is a lot of coconut milk, the milk makes it more refreshing, the green noodles are chewy and the shaved ice makes it cooling. I recommend everyone to try it ^^ "

Ratings:

3/5

Credits:

www.food.com

www.Wikipedia.com

www.cendolah.blogspot.com

Roti Prata

Roti Prata

 ß----Which is located here

Location: 374 Bukit Batok Street 31, Singapore 650374

Social and cultural significance of food preparation and consumption: 

It is usually eaten as a snack or any meal time.

The prata has always been known as Paratha in the Indian subcontinent while it is usually known as roti prata in countries like Singapore. Roti prata is derived from the original pancake recipes from Pakistan and India, and is commonly known "Roti Prata" in Singapore.

Food Preparations

Roti prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough will then be heated on a hot plate. Flavorings or toppings, if ordered, can be added either before or after it is flipped, depending on the flavorings or the desired outcome.

History

The Roti Prata belongs to a group of breads which are from to India. these were brought to Singapore by Indian immigrants. Whatever the origin, it has become an integral component in the Singapore Indian cuisine.

Origin

It was from India but brought to Singapore. Now it a popular Indian dish in Singapore.

Consumptions

It is usually eaten with curry for a spicy taste or sugar for a sweet taste. 

Other ingredients can be added too such as egg so it would be called egg prata.

Reviews:

“It’s very simple yet so delicious.”

“It tastes very nice.”

J

Rating 4/5

:D

Credits: 

Wikipedia and Infopedia

Fish Head Curry

Fish Head Curry

 ß----Which is located here

Location: 1 Bukit Batok Street 31, Singapore 659439

Social and cultural significance of food preparation and consumption:

Fish head curry or Muri Ghanto is an essential Bengali food item. Made with rice and fish head. The fish used generally is Rohu. It is a festive item in Bengali menu used in many occasion like Bhai Phota, Aiburo Bhaat and Saadh. The item is cooked as such the rich is not totally boiled, giving the dish a grany texture. This can easily be called paella of Bengal.

Food Preparations

Fish head curry - a dish where the head of a fish (red snapper) is semi-stewed in a thick curry with a variety of vegetables. Different cultures may decide to use a different fish and other vegetables or the way the cook it such as the curry. In Indian restaurants, fresh banana leaves are placed with steaming rice on them. The curry is then poured over the fragrant rice.

History

Fish head curry was first concocted in a small restaurant in Tank Road about 30 years ago. A Chef who tried to suit the taste of different cultures said fish head was not particularly an Indian delicacy. Understanding it was a favourite of the Chinese, he made this dish to please his Chinese customers. Since then, the dish has become a hit in Singapore and across the causeway.

Consumption

It is usually eaten with rice or bread with a variety of vegetables and of course the fish head and curry.

Origin

The origins of the modern dish began in Singapore (Chinese and Indian Roots) , with a chef wanting his South Indian-style food to cater to more cultures. Mostly Chinese customers who considered fish head a specialty. It is a dish popular amongst Malaysians and Singaporeans and tourists, although it is not that cheap. Today, restaurants of not only Indian, but Malay, Chinese and Peranakan association, serve this dish in different prepartions.

Reviews:

“It was spicy and it tasted delicious!”

“It is very fragrant and it has a variety of vegetables which you can eat.”

"The fragrant aroma of the curry entices the person who is going to eat and the first mouthful makes you immediately fall in love with it. The spicy curry makes you crave for more and the soft eggplant just melts in your mouth, the long beans is really chewy and the cabbage is crunchy."

Rating:

	4/5

 

:D

Credits:

Wikipedia and Infopedia