SINGAPORE FOOD

Bak Kut Teh
Bak Kut Teh is a Chinese pork ribs soup cooked in herbs like five spices, star anise, cinnamon, clove, fennel seeds, dang gui, pepper and garlic.
It is eaten with rice and other accompaniments including fried dough and salted vegetables. It is also sometimes served with Chinese tea, as many believe that Chinese tea (particularly Tieguanyin) dissolves the copious amount of fat consumed in this pork-laden dish.

Char Kway Teow

Char Kway Teow is a savoury sweet noodle dish.
 It consists of yellow noodles and broad wide noodles cooked together with pork lard, sweet sauce, dark sauce, bean sprouts, eggs, Chinese sausages, fish cakes and optional cockles.

Chilli Crab

Crabs that are being cooked in thick tomato and chilli based gravy. The crab is covered with plentiful of gravy and the crab meat is best eaten with the gravy. A pleasant accompaniment is the fried ‘man-tou” (fried buns) which is best eaten with the thick gravy.Many seafood restaurants offer this delightful dish.
 

Hainanese Chicken Rice

This dish is originated by the people in China, Hainan Island and has since then been Singaporeans regular dish eaten usually for lunch or dinner. It is mainly cooked with garlic, scallion and ginger and the rice is cooked till fragrant.It is commonly found in hawker centres, coffee shops and restaurants.

Hokkien ‘Mee’ (Noodles)

Hokkien Mee dish is cooked with yellow noodles and white noodle cooked with prawn stock, bean sprouts, prawns, squids, eggs and spring onions.
It is eaten with lime squeezed on the noodle dish giving it a slight tangy taste to the noodles and best eaten with sambal chilli.

Fish Head Curry

Fish Head Curry is a dish where the head of a fish, particularly red snapper is semi-stewed in thick curry gravy and lady’s’ fingers, brinjals are added to the dish. It is best eaten with white rice.
 There are various versions to this dish, particularly the Indian, Chinese and Peranakan versions which may differ in terms of the curry gravy.
 

Fried Carrot Cake

Fried carrot cake is a favourite dish among many Singaporeans. It is flour mixed with radish and fried with dark sauce, turnip and sweet sauce and topped off with spring onions (‘black’ version), or fried without the sweet sauce (‘white’ version).

Rojak

A tasty local infused salad consisting of fruits, fried dough fritters, turnips, bean sprouts, cucumbers topped off with prawn paste and crushed peanuts. The gravy has a unique flavour that will entice one’s appetite for more.Rojak can sometimes be found at hawker centres and coffee shops.

Roti Prata

Roti Prata originates from Southern India and is a type of Indian pancake made of flour. It comes with a variation of fillings including egg, cheese, banana, onions, meat or even topped off with a scoop of ice cream. It is served with hot curry gravy. Some people prefer to eat it with sugar.

Satay

Satay is a dish consisting of bite-sized pieces of meat grilled on skewers. They come in chicken, mutton, pork and beef. It is served with a flavourful spicy peanut sauce, slices of cucumbers and onions.

DUSUN FOOD

Steam Fish

TRADISIONAL FOOD OF SABAH..

Hinava

BAMBANGAN-KADAZANDUSUN FOOD

Bambangan
Another dishes from Sabah which has very unique flavour is "Bambangan". The iban people in Sarawak called it - " mawang".

Bambangan is a type of wild mango with brown skin and a somewhat pungent smell. This is not eaten fresh as a fruit but made into a pickle or cooked with fish for a distinctive flavour. Nevertheless, some iban people like to eat it as fruit.

Bambangan is one of the kadazan dusun people's choices for a sour tang to their food. sometimes, the mango is fried with onion and chilli and served as a side-dish or sambal. The Bambangan also can mixed with grated seeds to make the flavour more delicious!

You can get your Bambangan at "tamu" markets or street markets in Sabah.

KADAZANDUSUN FOOD-MIX

Other Dishes-JAPAN

	Tempura Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally.
	Okonomiyaki Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
	Monjayaki Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.
	Gyoza  Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
	Chawanmushi Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside.
	Tsukemono Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.

Noodle Dishes-JAPAN

There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity.

	Soba Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.
	Udon  Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings.
	Ramen  Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time.
	Somen Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold and are considered a summer speciality.
	Yakisoba Yakisoba are fried or deep fried Chinese style noodles served withvegetables, meat and ginger.

Seafood Dishes-JAPAN

	Sashimi more information Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi.
	Yakizakana Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.

Popular Dishes-JAPAN

Rice Dishes

For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes.

	Rice Bowl A bowl of plain cooked rice is served with most Japanese meals. Forbreakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings.
	Sushi more information Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.
	Domburi more information A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).
	Onigiri Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores.
	Kare Raisu Kare Raisu (Curry Rice) is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.
	Fried Rice Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice.
	Chazuke Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. It is a suitable dish for using left over rice.
	Kayu Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily.

how to making mayonnaise

Fruit juice

-Fruit juice is a natural product that contains few additives, or none. Citrus products such as orange juice and tangerine juice are very familiar breakfast beverages.Grapefruit juice, pineapple, apple, grape, lime, and lemon juice are also familiar products. Coconut water is a highly nutritious and refreshing juice.

-Many kinds of berries are crushed and their juices mixed with water and sometimes sweetened. Raspberry, blackberry and currants are often popular juices drinks but the percentage of water also determines their nutritive value. Juices were probably humankind's earliest drinks besides water. Grapes juice that was allowed to ferment produced the alcoholic drink wine.

-Fruits are highly perishable and so the ability to create juices and store them was of significant value. Some fruits are highly acidic and mixing them with additional water and sugars or honey was often necessary to make them palatable. Early storage of fruit juices was labor intensive, requiring the crushing of the fruits and the mixing of the resulting pure juices with sugars before bottling and capping them.

-Orange juice and coconut water remain by far the most highly consumed juices on the market and are there because of their valuable nutrients and hydration abilities.

popular chines food

Woh Kei Restaurant      Hoppy Baru Restaurant
          


Muar Restaurant           Bao Bao Restaurant


         

Chef Choi                      Face To Face Noodle House
                  

Nam Heong Chicken Rice Mid Valley Megamall

Nam Heong has perfected the age-old recipe of chicken rice over its 70 years of existence. Nam Heong provides a fresh outlook to Chinese cuisine, with excellent service, innovative dishes served in a cool, distinctive environment. The restaurant is renowned for its succulent tasting and aromatic chicken, and you can also look forward to other delicious dishes such as Roast Chicken, BBQ Pork, Crispy Roast Pork and Healthy Herbal Soups.

chines food

China Treasures

The restaurant is helmed by a renowned Chinese chef who offers many impressive specialties. Located amidst lush greenery in Bukit Kiara, the outlet is ideal for private functions. It has a seating capacity of 106 persons with three private rooms, which can accommodate from eight to 12 persons per room. China Treasures also offers a wide selection of sumptuous halal Chinese cuisine in a cosy yet elegant ambience. For the time being they are offering the popular Peking duck at only RM38++ per dish which makes it one of the cheapest Peking duck offers among restaurants in town. Prepared with the chef's own secret recipe to ensure a deliciously crispy skin, the dish is served with wafer-thin Mandarin pancakes, fresh green onions (scallions) and a special aromatic sauce.

Butter Chicken - Chicken Tikka Masala

      Ingredients:

• 8-10 pieces of Tandoori Chicken
• 3 cups canned peeled whole tomatoes in
tomato puree
• 4 green chilies, seeded and chopped fine,
[or ½ teaspoon ground red chili pepper to taste]
• 2 tablespoons ginger root, peeled and
chopped fine
• 10 tablespoons butter
• 4 teaspoons ground cumin
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 ½ cups heavy cream
• 2 teaspoons garam masala
• ¼ cup cilantro leaves, chopped

Nasi Lemak

Nasi lemak is a must try! Nasi lemak, which means rice cooked in cream and in this case coconut cream, is traditionally a breakfast dish. However, today it has also been added to the lunch and dinner menu. You can find it at the road side stall in a cone shaped packet, or even at restaurants.

Nasi lemak is usually eaten with spicy sambal gravy, fried anchovies (ikan bilis), fried groundnuts, topped with fried or boiled egg and slices of cucumber. The fragrant aroma of Pandan (screw pine) leaves makes it even more tempting. Add more side dishes like fried chicken, squid or prawn sambal for a complete meal.

malay food

Nasi Lemak               Banana Leaf Rice     
    

Chicken Rice            Roti Canai & A Hot Cup of Teh Tarik
    

Satay                           Char Kuey Teow
    


Kopitiamm                 Seafood
    

Hawker Food             Local Fruits