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 .

Roseanne Paul 3N2

Heyy, Im Roseanne from 3N2. Last week, 24 july 2010 I was down at City Square Mall eating lunch with my family. I had Deep Fried Wanton Noodle and it was super delicious. I enjoy every bit of it. The atmosphere is suitable to have a nice lunch on a any wheather. There was a range of food from western to chinese to south indian to malay. But i decided to go chinese because of racial harmony day.

I love all things ketchup and that includes having the ketchup version of wanton mee. There were three choices of the sauce base for the wanton mee: ketchup without chili, chili or black sauce with chili. Looks-wise, it appeared to be quite similar to the original Wanton Mee.
Fortunately, this is $3.50 that we are talking about right here. To be fair, the Singapore version of Wanton Mee wasn’t as bad as I thought it will be.While the deep-fried wantons were too tiny and lacked any substantial bite. The only saving grace was the bouncy and firm noodles, but portion-wise, it really wasn’t enough. This will make your tastebuds go crazy. It is satisfying and worth the money. What i like most about it is that not only it goes for quantity but also the quality is there. I will give 5/5 because i really love the dish. I would recommend to all Wanton Noodle lovers out there.

Peace Out!

Joann Paul 3N2

HELLO! My name is Joann Paul. In the commemoration of Racial Harmony, we participated actively in this project in search for Chinese food. I went to City Square Mall last week, 24 July 2010. There was a variety of food from all over the world. I had fishball noodle (dry) for my lunch and it was hallelujah!!




Fishballs are traditionally made from raw fish flesh, vigorously mashed to a paste and kneaded in a wooden bucket. The mixture is then flavoured and shaped into bite-size balls. When cooked, they are soft and bouncily succulent. Boiled fishballs served with noodles of different kinds is a very popular dish with Singaporeans. Served either in soup, or dry with the soup on the side, fishball noodles come with toppings such as sliced black mushrooms, minced meat, seaweed and spring onion, or simply fishballs and slices of fishcake. There is a variety of noodles like bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles), kway teow (flat rice noodles) or mee pok (flat yellow wheat noodles). As for me, I had mee pok with fishballs, sliced black mushrooms and fishcake with a bowl of clear soup. For the ratings i give it 4 out of 5. This is recommended for all fishball noodle lovers out there. Not only its cheap but it is also satisfying. Hope you guys enjoy my post and do drop by to try this mouth savoring dish.

Cheers!

Loh Kim Yan, 3N2.

Hello, I'm KimYan from 3N2. I went to the Singapore Food Festival located at Clarke Quay for my F&N assignment on the 23rd of July 2010. For this year's theme, is on chinese food. When I first step into the food fair, there's a lot of people crowding and almost all the seats were being occupied. As it's my first time going to a food fair, thus I'm very anticipate about the stalls and the environment. The only food that caught my eye is this, Dim Sum. As above the picture had shown, there's a picture and words down there pasted on the stall, that the mediacorp's artist had visited the stall before. So the thing that came to my mind is, "I guess the food of this stall would be delicious". I ordered two of each dim sum that is selling. There's Siew Mai, Ha Gao(which is the dumpling), and Char Siew Bao. In the Siew Mai, I tasted mushroom taste inside which made the Siew Mai tasty. The meat is tender but the skin isn't very soft, probably the skin isn't steamed well. As for the Ha Gao, there's prawn in it which is very tasty and fresh, but the skin is too thick and very dry. Next, the Char Siew Bao. The bun has a very unique and special taste which is very delicious. The meat(char siew), is very delicious as well as it also has a kind of special taste which I've never tasted before in any other Char Siew Bao out there. Overall, I'm quite disappointed in the Dim Sum except for the Char Siew Bao as it's the tastiest among the three dim sum. But I've enjoyed this trip to the Singapore Food Festival.