Jun Jie 3E2

This year, the Singapore Food Festival theme is on Chinese food, and the food I got was the chicken rice. It is a simple dish that comes together with chicken and rice. It is also served with sliced cucumbers, dark soy sauce and chilli. The chilli usually includes a mixture of chilli and garlic, maximizing its flavour. The chicken used to make chicken rice are dipped into ice after cooking to produce a jelly looking skin. It is cooked by boiling the chicken in water flavoured with ingredients, garlic, ginger, pork stock and chicken stock. The oily rice is made by cooking the rice with chicken stock, garlic and ginger. These chicken and rice has got a very unique taste and fragrance.

Chicken rice cost around $3 to $4 and could be found almost anywhere.

Jeremy Eng 3E2

Fried hokkien prawn noodles is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. This dish is originated from the Fujian province in China. It is garnished with prawns, bean sprouts, eggs, squid, vegetables, egg, pork ribs, lime and chili. The chili is sambal chili and the lime juice makes the dish more moist so that it will not be too dry when eaten. The lime juice also help bring in a sour taste which makes it delicious. I like to mix all the sambal chili in because i like it spicy. This dish can be bought at around $3.

Erisusanti 3N1.

The Chinese Food I am going to share about is Ban Mian. It is a Hokkien-Style egg noodle soup common in parts of China's Fujian province and also in other parts of the world such as Singapore and Malaysia although the dish itself may vary significantly. It is served in soup, usually with pieces of minced chicken or minced pork, anchovies(ikan bilis), vegetables and an egg and also commonly comes with sliced mushrooms and fish balls. On the other hand, Handmade ban mian stalls often offer alternative toppings. For example, deep fried anchovies or fresh slices of fish. Overall, the dish is very appealing and delicious as it has a variety of foods from meat to vegetables and the soup which is sweet and thick, making you slurp the noodles deliciously.

Nur Aminah 3N1.

The Chinese Food I chose to write up on is Hor Fun. It is a type of wide chinese noodle made from rice. It is enjoyed by Southeast nations such as Thailand, Indonesia, Malaysia and Singapore all of which have sizeable Chinese population. The noodles are white in colour, broad and somewhat slippery and the texture is elastic and abit chewy. It can also be served with vegetables, mushrooms and some meat to go along with the dish so that there would be a variety of foods to eat. Overall, the dish is really tasty as the noodles are tender and chewable and the gravy is thick and sweet but not so oily.

Aqilah 3n1

hellooooooooo!!!

aqi from 3n1 reporting on what i ate.

i ate ... minced chicken meat noodle which are the pictures above. i went to banquet, bought it and ate it. at first i was like what the so little but DO NOT underestimate, though little its very filling! it taste like normal noodle just that there was something extra to it which makes the taste unique and delicious at the same time. the chicken was boiled but only for a few minutes. the noodles were placed into hot water as soon as i ordered it and not long after, it turned soft and READY TO EAT! there was fishball too in the dish and it had a bouncy chewy feeling so it must be eaten in small bites as its prone to choking(:

there's also mushroom and it was also chewy. overall the dish has a chewy feeling altogether. though there is a little of the colour red, it is not spicy at all. just the taste of chilly but no spicy taste. i rate this dish the fullest point due to the uniqueness of taste.

GO TRY!:D hhehheh, CANTEK.

aqii.

Anjali Pun 3N1.

The Chinese Food which I am presenting is called Fried Wonton Noodle. I brought it at the nearest hawker centre in the neighbourhood and costs $3. It is a Cantonese noodle dish which is popular in HongKong, Malaysia and Singapore. It includes noodles, leafy vegetables(preferably cai-xin), barbecued pork(char siu) and bited-size dumplings or wonton. It is either served dry or in soup form with the former being more popular. If served dry, the wontons will be served in a seperate bowl of soup. Fried wontons(wontons deep-fried in oil)are sometimes served instead of those boiled in the soup. This dish has good points and bad points as well. The good point is that it is delicious and appealing. The bad point is that the noodles are quite small in portion so customers may not be satisfied. Overall, I think that this dish really is worth buying because the ingredients are tasty and are being cooked using different cooking methods.

Shalini 3N2

Hello. my name is shalini and i have chose yong tau foo as my dish as firstly it was to commerate Racial harmony day and we were required to do a project on Chinese food. i chose yong tau foo as it is my favourite food and i love to pick different ingredients .a Chinese soup dish with Hakka origins commonly found in China , Singapore , Thailand and Malaysia . Yong Tau Foo usually comes with soup and food items such as fishballs , crabsticks , bittergourds , cuttle fish , lettuce , ladies fingers as well as chillis. the food fair is a very good experience for me as i had a chance to see and try most of the chinese food.

Ang Wen Yi Glenn, 3N1

Yo people this is glenn of 3n1. The chinese food I'm doing is about laska. It was to commerate racial harmony day. I bought it in the nearest hawker centre at my house, it cost me $2.50 for one bowl of it but it was worth it as the gravy was one of the tastiest that I had tasted. Even though there are good points about this food, there are also bad points like the prawns are too soapy and the gravy is a bit too salty. Even if the laska tasted salty in every dish there are always points to improve on there are no dish that is perfect so it still had points to improve on. In the laska there are ingredients like tofu, eggs, yellow noddles and prawn. To end of if I had to give ratings for this dish I'll give it 3 and 1/2 over 5. However this dish taste nice, so I hope you would try this cause my words my not be reliable as I love eating execpt for eating vegetable so yeah this is all I have to say.

nur farah bte ali ; 3n2

fried carrot cake

fried carrot cake, also known as chai tow kueh. from the name itself is known as chinese food. this is a steamed cake of riceflour and shredded white radish - the "carrot" it's named after. diced and stir fried with garlic, salt pickled radish, and eggs. it comes in two versions, one flavoured with sweet black soy sauce ; the other left white and enchanced with extra egg and sometimes prawns. both get a sprinkle of chopped spring onion and fresh coriander leaves as a final garnish. chilli addicts typically request a dash of chilli paste to be added to the mix too.

fried carrot cake is the most commonly eaten for breakfast and supper. when done well, it has a scrumptious mix of smooth and crisp textures, salty - sweet and mellow flavours, and the smokiness that only a roaring fire can achieve. it's absolutely addictive! this picture was taken from fork and spoon.

HI, i'm SHEEREEN FROM 3N2. Last week, i went to the food festival at Clarke quay, i went on a Saturday, so as expected, it was jam packed with people. I decided to try the Yong tau foo. Yong Tau Foo is a dish which originated from Hakka, and it is commonly found in China, Singapore, Thailand and Malaysia. The dish is also available in 2 other different types such as the Teochew and Hokkien variations.. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner. However, these days, Yong tau Foo has commonly become halal in Singapore.

Stephanie Tan Shi Ya ( 3N2 )

HEY:) My name is Stephanie Tan and my class in 3n2. In the commemoration of Racial Harmony, we participated in this project and we are required to search for Chinese food. Therefore, i bought this Fried Hokkien Prawn Noodles at the Kim Keat Food Court on the 26th July 2010. It was not my first time trying this dish because i'm a Chinese :) I do not really like fried hokkien prawn noodles a lot, however, i like the Kim Keat food court fried prawn noodles because it was not very dry neither was it too wet. It was just nice. Prawns were indeed big and fresh too! This dish will be nicer if you squeeze a little lime juice onto it and eaten together with some sambal chili. I swear it taste heavenly! This Fried Hokkien Prawn Noodles contains ingredients like Mee (yellow noodles), Chu Mee Fen, Vegetables, Bean Sprouts, Eggs, Prawns, Squid (Sotong), Lime and Chili . Chu Mee Fen is actually another type of bee-hoon. By the way, the lime and chili is not a compulsory ingredients. It is optional. Many of the residents staying at Kim Keat avenue should have tried it before and i believed they would also agree with what I've said the earlier on. It taste nice and it look attractive too! Do drop by the food court and give it a try! After eating i believe you will have nothing to say but thumbs up! :) Try it if you doubt my words ! Thanks. I think that is all about this dish :D

Siti Nurulhuda 3e2 31st July

CHEE CHEONG FUN






A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of Shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig.





In Cantonese cuisine, rice noodle roll is most often served in dim sum. The most common types traditionally offered as part of dim sum cuisine are:
Rice noodle roll with lightly marinated shrimp

Rice noodle roll with beef -usually ground beef with heavy addition of corn starch as filler and promote tenderness

Rice noodle roll with dried shrimp

Hanxiang 3E2

This year's Singapore food festival theme is on Chinese Dialects Food.
On the 28 July 2010, I went to a small restaurant in Chinatown which specializes in selling noodles. I bought the Hokkien prawn noodles. It is a little bit salty but it is still very delicious because of the prawn and sotong in it. It also consists of eggs and some meat. It is watery, therefore it it is very easy to chew. This cost me only $3 which I think is worth it since the amount of noodle and seafood used are quite a lot.

Hanxiang 3E2

Kerry Chan, 3E2

CLARKE QUAY FOOD FAIR.

I went to the food fair at clarke quay on 24 July 2010. There were many different food and delicacies at the food fair. It was a mixture from the different dialects. I tried the durian pancake, from four seasons durian, which i thought was a great dessert/snack.

The durian pancakes are freshly made when you order.

They take quite a short time to be ready. The durian filling(which is 100% durian) is very generous and just right. The durian filling doesnt really have the strong smell that some people are afraid of.

The pancake was crispy enough, while still keeping the inside moist.

It tastes best when eaten hot and fresh.

It was a great snack, even though it didnt really come from any dialect... its more of a singapore created snack.

The food fair was definitely a great experience.

Kerry Chan 3e2

jonathan boooo 3e2

This year's singapore food festival theme is on chinese dialects food which is one of singapore's many great food. This is the Kway Chap which is a teochew dialect famous food. Kway chap is flat , broad white sheets in a soup made in dark soy sauce, served with pig offal, braised duck meat, various kind of bean curd, preserved salted vegetables, and braised hard boil egg. The Kway Chap is usually soft and the soup is usually salty but the other dish is then served with another even saltier gravy so that the taste of the soy sauce is there.

Nursyahirah Rosman 3E2

This year theme for singapore food festival is chinese foods. I am going to introduce two kinds of foods. Firstly is the fish maw food. It is a hokkien dish. It has a little bit of chunky ingredients such as bamboo shoot and black fungus. the soup is alos thick. this is alos a healthier version of fish maw soup.

Next i am going to introduced the singapore local kueh. It have all the traditional food. all of them taste delicious. some of them are quite sweet. All this kueh is from hokkien,cantonese,teochew,nyonya,and malay.

All the different kinds of traditional kueh

Claire Chan 3E2

On 26th july 2010, I had gone to a chinese restaurant in china town. This particular chinese restaurant sold SiChuan food. Chuan dishes is one of the four great food in China. The one in the picture is called the 'suan la fen' which means sour and spicy noodle. It tastes hot and spicy, and it is sour too. On the surface of the noodle they had put some yellow bean, garlic sprout and some minced meat. The texture is a bit oily, as Chuan dishes is significant by adding a lot of oil. This noodle is nice to eat, and it is really spicy, I think it will be suitable for people who like to it spicy stuff, it will definitely a good choice for them to it Chuan dishes.

Nicole Sim 3E2.

This year theme for Singapore food festival 2010 is Chinese dialect food , I went to the Clarke quay food festival which has many different kinds of dialect food . I'm going to introduce a hokkien food which is also known as ' Popiah ' or in chinese 薄饼 ( bao bing )

This is the stall that sells popiah . Fortune food popiah . *Yums*.

The popiah is a fujian or chaozhou style of spring roll , the popiah skin is like a soft , thin paper like texture which is actually made out of wheat flour . It will always be eaten either with sweet sauce which is often bean sauce or shrimp paste , or with hot chilli sauce , due to personal preference . The popiah filling is turnip which commonly know as bangkuang in singapore , bean sprouts , carrots , sliced tofu , peanut powder and egg . The popiah is then ready for its wrap , it will be wrap from the edges to the middle then from top to bottom . Then its ready to cut into smaller pieces for easier consumption . The popiah is a cheap and fun dish to make as it doesnt require alot of ingredients to it . I hope you learned abit more from me about this dish . Enjoy !

Nur Syahirah bte Mohd Syafiq, 3E2

CLARKE QUAY FOOD FAIR 2010

We paid a visit to the food fair at Clarke Quay in search of delicacies from various dialect groups.
I have decided to talk about two of my favourite choices.

As everyone know, durians is the king of fruit. I will be introducing the durian pancake.

The pancakes being prepared.


Freshly-made durian pankcakes.


Closer look at the full durian fillings.

Durians are known to have a strong pungent smell, but amazingly, this durian pancake does not, and has crispy crusts.
This is undoubtly, the nicest durian pancake I have ever tasted.

The second item I'm going to introduce is the ever famous tutu kueh.
The tutu kueh is a common and famous chinese delicacy. The tutu kueh is very close to the putu piring, the malay traditional delicacy.

Piping hot tutu kueh.

Vendors are usually generous when it comes to the fillings, rich peanut, coconut, sesame or even chocolate are used. It is a good tasting snack for every occasion!

YewPeng 3E2

On the 25th july 2010, i went to the food festival at chinatown. There, i bought my favourite traditional foods, muah chee and tutu kueh. tutu kueh is made mainly from rice or glutinous rice, with either coconut, peanut or chocolate as filling. thinking why pandan leaves are use to served? Pandan leaves are used as they can add fragrance to it. this delicious chinese traditional delicacy is only 5 for $2!

Muah chee is actually cooked flour coated with peanut. however, it is not easy to make. The muah chee is very chewy, which is the reason why many loves it. However, this stall i bought from, he cuts the muah chee but it sticks together again. They say :" it takes skills for them not to stick together." in the end, i end up eating large pieces of them. Each packets cost $2, but i heard from my mum it only costs $1 in about the year 2000.

YewPeng 3E2

Angeline Lua 3E2

This year in Singapore Food Festival 2010, it themed the signature dishes of main Chinese Dialects food in Singapore. There are different kind of dialect group such as Teochew, Hakka, Hokkien, Hainan and so on. Since my dialect is hokkien, here by I will introduce you Popiah as the picture seen below.

Popiah(Spring roll) is a Fujian dish.

The outer layer of popiah is soft and think paper-like made from wheat flour. It eaten together with sweet sauce or chilli sauce. The filling are mainly turnip(known as bangkuang), bean sprouts, peanuts, sliced fried tofu. Other than the main fillings, there are also filling such as think sliced carrot, chopped boiled egg and sliced cucumber. All the fillings are placed in the centre of the skin which then rolled it into a log-like shape, which may be sliced.


I get to know more other foods from different chinese dialect groups from Singapore food festival and get to taste them too

Angeline Lua 3E2

Amanda Chan, 3E2

FOOD FAIR @ CLARKE QUAY

On 20July 2010, My friends & I went to the food fair at clarke quay.

We tried different food and snacks which originated from different dialects.

Out of which, i chose 2 which were my favourite.

~ TuTu Kueh (Hokkein)

-TuTu Kueh is a chinese sweet snack originated from the Hokkiens .

The skin is made of a rice flour and for the fillings you can choose from 2 traditional fillings: Peanut or coconut . But in the modern society, there are some stalls that even puts chocolate in it! It is steamed and just after a few minutes it is done! It is placed on a pandan leave(to enhance the fragrant) and served. And the fillings are usually generously added. I paid $2 for 4, which i thought was quite reasonably priced. It was really nice when eaten hot and fresh... this is one of my favourite street snack.

~Fried Carrot Cake(Teochew)

-Fried carrot cake is a dish originated from the teochews.

It is carrot cake fried with egg on top and then garnished with spring onions. This was something i called 'the best one', reasons being, the egg was crispy but in the inside it is still moist. It is fried with garlic and 'chye poh' (a kind of preserved veggie), to add more flavour to it. I paid $3 for this, the price is around the same as those in hawker centres. Fried Carrot Cake has always been one of my favourite dish of all time and this was definitely a good try. It wasnt too salty neither was it too burnt.

This trip to the food fair was definitely worth it. I got to try some food which i had never tasted before and got to know more about the food from different dialects.

-Amanda Chan, 3e2

Dilys 3e2

On the 24th of july 2010, i went to the food festival at Chinatown. I bought this rice dish called the Eight treasures lotus leaf rice. See those 4 pieces of meat on the top? Those are called Cantonese braised vegetarian pork belly.
The rice tasted a little like glutinous rice. It had peas, carrots, corn, mushrooms and some vegetables in it. It was sticky and chewy, unlike ordinary rice dishes. This rice dish was pretty special as i've never heard of it before but i would say that it isn't worth $3.50. Maybe it was because of self-prefences but to those who like tradition tasting food, it should be good(:
-dilys 3e2

Elizabeth , 3E2 .

FOOD FESTIVAL AT CHINATOWN !



Hello .
I went for the Food Festival at Chinatown on the 24th of July !

There was 2 dish or rather , snacks which i've decided to buy from the shops .

1) The Big Chicken Bao or The Big Chicken Bun

2) The Walnut Chicken

The chicken bao has chunks of chicken in it and also a few slices of the Chinese Sausages.

There was also half an egg in it .

The bun outside was nice and soft which makes the combination of the ingredients inside taste delicious when eaten with the bun.

The chicken chunks were cut into sizes just nice for people to pop it into their mouths.

Though it was a little too much to pay $2.50 for the bun , i think that it'd be worth to buy as such a huge bun will be enough to fill hungry tummys .

Look how big it is !

I bought the bun from this stall.

The next dish which i bought was the "Walnut Chicken".

I think that this dish was not up to my standards as i could not really taste the walnut.

And i think they had over fried the chicken as it was really hard to chew.

To top it all , it tasted like normal fried chicken with flour.
But, the aroma of the chicken did attract me.
It is not worth it to pay $2 for this chicken.

I bought the chicken at this stall.

- Elizabeth , 3E2 .