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Leader: Aldrich
Secretary: Ashton
Time-Keeper: Aloysius
Resource Manager: Kevin
Sub-topic: Food Cooking Methods

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Natalie Goh, MS, RD. (Date unknown). Cultural Food Practices: SINGAPORE. Retrieved from https://www.snda.org.sg/

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1. Use this padlet to compile all 10 sources for each group.
2. Remember to cite where your sources came from.
3. Follow the examples below when in doubt.
4. You may use sources from the source pack provided.

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Collyer Quay, Singapore, c.1900. Kwan Yue Keng Collection, courtesy of National Archives of Singapore. Retrieved from https://www.roots.gov.sg/stories-landing/stories/the-singapore-river-story/story

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Local Chef Willin observes that Singaporean cuisine is constantly evolving. “I see an increase of regional Chinese cuisine. Vietnamese and Filipino hawkers are also sprouting — one day these dishes will assimilate into Singapore’s local cuisine just as Indian, Malay, Chinese cuisines have done,” he says. “Singapore food is so varied because of the influences of Malay, Chinese, Indian and European flavours. It is this pairing of unexpected ingredients and cooking techniques from very different cuisines resulting in a made-in-heaven gastronomical marriage that inspires me most.”

Yuen Lin, Koh. “Taste Ambassadors”. Experience Singapore: Flavours of the City: How Food Unites a Multi-Ethnic Singapore, A newsletter of The Singapore Cooperation Programme, Issue 54, Apr – Jun 2015, p. 5. Retrieved from file:///C:/Users/User/Downloads/Issue54%20(2).pdf

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Group leader:Harish Samarth(12) 1S7
Resource manager:jie joly(16) 1S7
Time keeper:Evan Alisantoso(10) 1S7
Secretary :Vishal paradiharan(33) 1S7

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Food Places

Adarsh - leader (21)
Justin - time keeper (18)
Joon - secretary (20)
Ryan - resource manager (27)

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𝐏𝐚𝐝𝐦𝐚𝐬𝐫𝐢- Leader (24)
𝐀𝐤𝐬𝐡𝐚𝐢𝐧𝐢- Secretary (4)
𝐂𝐡𝐥𝐨𝐞- Resource manager (9)
(We are all being the time keeper due to lack of people)
＼(^o^)／♡
Sub topic- food variety

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Group Leader: Nitin (25)
Secretary: Min Gyu (29)
Time-keeper: Jayne (13)
Resource Manager: Leira (28)

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Singapore-based Grab's food delivery business has seen a 60 per cent increase in orders since October and November last year, fuelled in part by the COVID-19 outbreak, which has led to more people working from home and opting for food deliveries.

Citation: Ahmad Zhaki, Abdullah. (2020, June 11). Growth in food delivery business not enough to cover transport decline amid COVID-19 outbreak, says Grab Singapore head. Retrieved from: https://www.channelnewsasia.com/business/covid-19-grab-food-growth-orders-transport-business-724476

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Pasar malam is the Malay term for night market. It was discontinued in 1978 as it had caused health, traffic, and pollution problems in the residential areas. In 1991, pasar malam returned to HDB estates and this hawking culture continued. Unlike the travelling pasar malam of the 1950s and 1960s, present-day pasar malam generally operate once a year at fixed locations by grassroots organisation, and charitable institution.

Prasad, Vina Jie-min. (2015, March 2) Pasar Malam. Retrieved from https://eresources.nlb.gov.so/infopedia/articles/SIP_2015-03-02_121952.html

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Link:https://www.roots.gov.sg/stories-landing/stories/Serving-Up-a-Legacy
date: unknown
writer: unknown

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Prompted by repeated reports of widespread food poising, the Singapore government stepped in and funded purpose-built centres. These on the streets food-carts became market halls with proper sewage systems, and running water - offering hawkers affordable rental prices for a spot. Eventually almost all of Singapore's street food sellers moved into hawker
centres like this and they became a city icon.

Quandoo. (2018, May 8) Singapore Hawker Food: past, Present and Future. Retrieved from http://quisine.quandoo.sg/trends/singapore-hawker-food/

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Paul, Piollet. (1970, December 5). Hawker stalls at the corner of Wayang Street (now Eu Tong Sen Street) and Merchant Road, in front of Thong Chai Medical Institution. Retrieved from National Archives Singapore https://www.nas.gov.sg/archivesonline/photographs/record-details/d6b0704d-1161-11e3-83d5-0050568939ad

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Yuen Lin, Koh. “Taste Ambassadors”. Experience Singapore: Flavours of the City: How Food Unites a Multi-Ethnic Singapore, A newsletter of The Singapore Cooperation Programme, Issue 54, Apr – Jun 2015, p. 5. Retrieved from file:///C:/Users/User/Downloads/Issue54%20(2).pdf

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Tan, Annett. (2019 August 8). A Short History of Singapore Food. The Edge Singapore. Retrieved from https://www.theedgesingapore.com/options/food-beverage/short-history- singapore-food

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Sethlui.com, (2015, June 1) 12 Best Korean Bingsu in Singapore And Where to Find Them. Retrieved from https://sethlui.com/best-korean-bingsus-singapore/

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https://www.authenticfoodquest.com/food-in-singapore/

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Top 12 Authentic Food in Singapore You Want To Try

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When “Makan” or “have you eaten”, is the main greeting in Singapore, that immediately tells you something about the importance of food in the country. On our quest for authentic food in Singapore, we were

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Max Falkowitz Aug. 10, 2018 An
introduction to Singaporean food https;//
www.seriouseats.com/an-introduction-to-
singaporean-food-cyisine

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https://www.roots.gov.sg/stories-landing/stories/Nasi-Ambeng/Nasi-Ambeng

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TL;DR

Commonly served during Javanese family events, Nasi Ambeng has become an important dish in Javanese food culture and identity in Singapore. Overtime, this dish has weaved its way into becoming a visible and prominent dish in the wider Malay food cuisine in Singapore.

By Syafiq Moklas (NTU History Programme)

Commonly served during Javanese family events, Nasi Ambeng has become an important dish in Javanese food culture and identity in Singapore. Over time, this dish has weaved its way into becoming a visible and prominent dish in the wider Malay food cuisine in Singapore.

Nasi Ambeng often consist of juicy beef/chicken rendang (slow cooked meat), aromatic sambal goreng (fried chilli paste cooked with fermented soybeans and long beans), crispy tempe goreng (fried fermented soybeans), crunchy mix of urap (salad with coconut dressing) and serunding (sautéed grated coconut), accompanied by a large portion of fragrant white rice. It is the combination of these ingredients which epitomises the delicacy, exquisiteness, and the goodness of Javanese food into one large sharing platter. The actual combination of ingredients differs from place to place. It is the spirit of communal eating that forms the core of Nasi Ambeng.

While other Javanese dishes such as Nasi Tumpeng ties in spiritual significance with the food, Nasi Ambeng is more often seen as a dish for everyone, for every occasion. Singaporeans of Javanese descent fondly remember having Nasi Ambeng during every majlis (‘occasions’ in Malay). For 97 years-old Sa’adiah binte Haji Hamzah, she vividly recalls how Nasi Ambeng was served for most communal occasions during her stay at Kampong Java.

“From majlis doa kesyukuran (thanksgiving prayer ceremony) to slamaten (Javanese communal feast), Nasi Ambeng would be served to guests after wrapping up the prayer sessions during these events.”

Yet, the Nasi Ambeng platter was never meant to be eaten completely. Instead, guests eating from the platter will leave some food to be shared among themselves and brought home for their respective families. This tradition is also known as Nasi Berkat (food blessed by host to be brought home) and was a common practice at most Javanese events. It was only in the late 1970s that the commercialization of Nasi Ambeng began, with the dish being introduced to restaurants and eateries. Madam Azizah Ali, who founded Azizah’s Restaurant, located along Emerald Hill, was one of the pioneers in serving Nasi Ambeng commercially. It quickly grew to become one of the most popular dishes in her restaurant.

Padi@Bussorah's co-owners (from left) Salman Abdullah, Normala Sah, Hashim Ali and Adam Malikh Zainul. The eatery sells up to 600 Nasi Ambeng platters a month, 2015. Image credit: Kenneth Goh.

Today, Nasi Ambeng is often served in many Malay restaurants and eateries. Perhaps, this is a prime example of the amalgamation of 2 identities – both Malay and Javanese. With more sub-ethnic Malay groups (such as Javanese, Boyanese and Bugis) identifying oneself as being ‘Malay,’ it is interesting on how they have infused parts of their own culture into the Malay culture; food being one of them!

The shifting identities of the Javanese and Malay communities inevitably saw the absorption and adaptation of Nasi Ambeng into Malay food cuisine. One example would be Padi @ Bussorah. While they present themselves as specialists in Malay cuisine, Padi @ Bussorah has included Nasi Ambeng into their menu. Not only does this widen their selection of Malay cuisines, it also solidifies Nasi Padang’s acceptance as being part of the wider Malay cuisines.

To further illustrate Nasi Ambeng’s position within the Malay community, we take a look at a humble eatery that serves Nasi Ambeng as part of their main set meals. Currently situated at 182 Woodlands Street 13, its owner, Madam Rosliah (a lady of Boyanese-descent), has incorporated Nasi Ambeng into its menu- since the mid-1990s- as she saw an increasing demand among her customers. Having already served Nasi Padang, the addition of Nasi Ambeng reinforced the diverse array of food traditions on offer at the restaurant, highlighting the cultural diversity encapsulated within Malay food.

Madam Rosliah in front of her stall, 2021. Image credit: Author

It is evident that Nasi Ambeng has become popular among many within the Malay community and has become an important staple dish in the evolving Malay cuisine of Singapore. Additional dishes have begun to be included into Nasi Ambeng, creating more variety and vibrancy to the meal. Also, eateries and restaurants are starting to serve Nasi Ambeng as an individual plate, instead of the usual sharing platter. This demonstrates the adaptability of the Nasi Ambeng dish as it began to cater to a new audience and market.

Speaking of new audiences and markets, Nasi Ambeng saw itself to be the centre of a debate with Violet Oon’s rendition of the ‘Nyonya Nasi Ambeng Tray,’ later renamed to ‘Family Trays.’ While members of the Javanese Singaporean community expressed concerns over the possibility of misappropriating their culture, it can also be viewed as an example of how Nasi Ambeng’s popularity has transcended cultural borders. The fluidity of culture proves to be its remarkable element, yet, it is also undoubtedly important to understand the value and meaning of the Nasi Ambeng dish within the Javanese community.

Violet Oon’s launching its ‘Nyonya Nasi Ambeng Tray’ which was later renamed to ‘Family Tray.’ 2020. Image credit: Violet Oon

Finally, we examine Warong Anak Wedok (“Female’s Stall” in Javanese), ran by two sisters, Madam Sulami Margimin and Madam Suriati Margimin (both of Javanese-descents). Unlike the previous eateries, Warong Anak Wedok aims to not only serve authentic Javanese cuisines but also to introduce Singaporeans to new and interesting Javanese dishes. Since its inception in early 2018, Warong Anak Wedok has served a variety of Javanese dishes to their customers such as Ayam Lemak Pecel (Chicken cooked in Pecel Coconut Milk). Needless to say, Nasi Ambeng places itself as one of their top sellers!

Madam Sulami Margimin (left) and Madam Suriati Margimin (right) at their previous store in Fragrance Empire,
2018. Image credit: Farid Hamzah

Previously situated in Fragrance Empire Building, Warong Anak Wedok catered to the needs of its customer by serving Nasi Ambeng in an individual plate, instead of its usual sharing platter. This move demonstrates how culture can still be appreciated in respect with the changing of setting.

As Warong Anak Wedok is gearing up to re-open their business in a new location, they are also keen to introduce a new rendition of Nasi Ambeng. Known as Nasi Remes (mixed rice), this dish consists of Nasi Liwet’s (Javanese spiced anchovies rice) and Nasi Ambeng’s dishes. While Nasi Ambeng was originally served as a sharing platter, Nasi Remes is served individually. This interesting development shows how Nasi Ambeng is being continually modified and served in new ways, even within Javanese cuisine.

“We want to showcase the fluidity of Javanese cuisines, particularly Nasi Ambeng.”

Amidst the commercialisation of Nasi Ambeng, it is often forgotten that the essence of Nasi Ambeng is to bring family members and friends together. Sharing a meal on the same platter binds people in a very different manner from a group eating from separate plates. For 67 years-old Moklas bin Ma’arof, Nasi Ambeng (on a platter) has been a norm since his younger days and his family would try their best to have it together on special occasions such as birthdays or at get-together sessions.

“Nothing beats seating together around a tray of delicious food, shared among my loved ones.”

Undoubtedly, Nasi Ambeng has maintained its significance and position in the hearts of the Javanese community, although it has been absorbed into wider Malay cuisine and also been transformed through processes of culinary innovation and cross-cultural fusion. Understanding its past and its evolution highlights the fluidity of culture - in this case, food culture. Importantly, it provides us a better understanding of Nasi Ambeng within the Javanese community.

About partner

Syafiq Moklas (NTU History Programme)
Syafiq Moklas is an alumni of the History undergraduate programme from Nanyang Technological University. Currently, he is working on a project, initiated by Assistant Professor Koh Keng We (Nanyang Technological University, History) regarding Perceptions, Practice, and Performance: Negotiating Javanese Identity and Heritage in post-1965 Singapore.

The NTU History Programme strives to be a leading centre for researching and teaching interdisciplinary, Asian, and world/transnational history, while pushing innovative and immersive approaches to learning about and exploring Singapore's past and heritage. It welcomes students, scholars, and interested members of the public to join us in these endeavours! Find out more about our programmes, research, and events at https://www.ntu.edu.sg/soh/about-us/history or find us on Twitter (@NTUHistory)!

This photo essay was produced as part of the Singapore HeritageFest (SHF) 2021.

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Mandy, How. (2022, April 5). Pasar malam returning to Punggol Interchange from Apr.17 - May 2, 2022. Retrieved from mothership.sg, https://mothership.sg/2022/04/pasar-malam-punggol-2022/

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https://eresources.nlb.gov.sg/infopedia/articles/SIP_888_2005-01-10.html

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Satay ( Arabs were known to skewer their meat on swords before roasting it and Middle Eastern nomads would barbecue their meat on metal skewers in a dish known as kebab. Satay sauce is made from ground peanuts, and other spices such as coriander and cumin seeds. The satay is barbecued over a flaming charcoal fire and constantly brushed with oil for a tantalising glaze, until well-browned. Some types of satay come with a much sweeter flavour with a twirl of Today, satay is sold in many A local variant of the traditional satay sauce has the peanut mix topped with In 2007, Kopitiam at Lau Pa Sat made the world's longest satay, which made it into the , 18 September 1952, 6. (From NewspaperSG) (Konemann: Culinaria, 1999), 166. (Call no. RSING 641.5959 SOU), 22 January 1983, 2. (From NewspaperSG) (New York: Oxford University Press, 1995), 14. (Call no. RSING 394.10959 HO-[CUS]) (Singapore: Periplus Editions, 2005), 82. (Call no. RSEA 641.59595 FOO) (Singapore: Tiger Press, 1976), 62, 64, 66. (Call no. RCLOS 641.8653 YU), 9 June 1987, 4. (From NewspaperSG), 7 July 2005, 11. (From NewspaperSG), 22 July 2001, P8. (From NewspaperSG), 24 August 1980, 10. (From NewspaperSG), 14 November 2009, 42. (From NewspaperSG) sate in Bahasa Indonesia ¹) is a dish similar to kebabs in that it is made of cubes of skewered meat that is grilled and eaten with a peanut sauce dip. 2 Tracing its origins to the ⁵ The spice trade brought Arab traders to Southeast Asia, which led to the spread of Arabic cuisine to Indonesia, and eventually to Malaya. ⁶ The kebab can also be found in India and other countries such as Greece and Turkey. ⁷ However, a key adaptation of the dish in Asia is that wooden rather than metal skewers are used. ⁹ Various seasonings are used to marinate the pieces of meat and the specially-made peanut sauce is usually served as a dip together with the grilled meat. ¹⁰ ⁸ Description The commonly used meats in satay are beef, mutton, lamb and chicken. ¹¹ Among non-Muslims, pork is also used. ¹² The small cuts of meat are marinated in various spices that also tenderise the meat. ¹⁷ The sticks of grilled meat are then served with a bowl of peanut dip and cuts of cucumber and onion. ¹⁸ Several sticks can be eaten at one go due to the small, bite-sized pieces of meat. Satay is often accompanied by (steamed rice) wrapped in woven coconut leaf packets. ¹⁹ kechap manis (sweet sauce) added to the peanut sauce. ²⁰ Other spices such as galangal (a type of ginger) and finely cut dashes of the limau purut (kaffir lime) leaf further heighten the flavour of the satay and its sauce. Satay in Singapore The travelling satay man, a street hawker who prepared his delicacy with a portable charcoal grill, was a familiar sight in Singapore up to the late 1970s. ²² These roaming peddlers later set up permanent stalls by the roadside. ²³ The hawker centres and whole industries have grown around it. 25 There are now wholesalers that prepare uncooked satay for hawkers, taking over a tedious task that used to be the sole duty of the satay hawker. In 1995, Hainanese Poh Kee Satay became the first company to franchise their satay using a specially designed machine that could skewer up to 30,000 sticks a day. There are also many companies that cater satay for parties. ²⁶ pineapple puree. ²⁷ Another innovation in recent times is shrimp satay. ²⁸ Prawns are coated in minced garlic, skewered and barbecued, but not served with the peanut sauce. Guinness Book of Records. It was 140.02 m in length with 150 kg of chicken. ³¹Suchitthra Vasu

References
29 Satay has also inspired other dishes such as satay bee hoon (rice vermicelli with spicy peanut sauce) which contains satay's unmistakeable ingredients. ³⁰ Satay Club, a collection of stalls hawking solely satay in the evenings at the edge of the park at the Esplanade, was a popular dining destination until it was demolished in 1995 to make way for new developments. ²⁴ 21 ¹³ They are then skewered through sharp, wooden sticks. ¹⁴ Dried, thin stems of the coconut leaf were originally used as satay sticks. ¹⁵ But, these days bamboo sticks are used. 16 Arabs,
3 satay has been adapted to the multicultural palates of Asians, with various spicy sauces and different ways of marinating the meat. ⁴

1. Magdalen Lum, " From Swords and Skewers to Restaurants Dish," Straits Times, 9 March 1997, 6; Natalin Ling, " Long, Lean, Tender Satay," Straits Times, 29 October 1983, 5; Stanley Street, " On the Margin,"
Straits Times2. Lum, " From Swords and Skewers to Restaurants Dish"; " Three Styles to Choose From," Straits Times, 6 June 2004, 28 (From NewspaperSG); Rosalind Mowe, ed., Southeast Asian Specialties: A Culinary Journey3. Mowe, Southeast Asian Specialties4. Mowe, Southeast Asian Specialties, 166; " Three Styles to Choose From"; Ling, " Long, Lean, Tender Satay"; Tan Lee Leng, " Skewer That Meat," Straits Times5. Lum, " From Swords and Skewers to Restaurants Dish"; Barbara Sheen, Foods of Indonesia (United States of America: KidHaven Press, 2012), 26 (Call no. RSEA 641.59598 SHE); Alice Yen-Ho, At the South-east Asian Table6. Lum, "
From Swords and Skewers to Restaurants Dish7. Tan, " Skewer That Meat8. Sheen, Foods of Indonesia, 25; David Burton, Savouring the East (London: Faber & Faber, 1996), 42-43 (Call no. R 641.595 BUR); Mowe, Southeast Asian Specialties9. Lum, " From Swords and Skewers to Restaurants Dish"; Wendy Hutton, The Food of Malaysia10. Ling, " Long, Lean, Tender Satay"; Hutton, Food of Malaysia11. Mowe, Southeast Asian Specialties, 166; Evelyn Yap, " Satay Seller First Singaporean Hawker to Franchise Grilled Meats," Straits Times, 16 January 1995, 3 (From NewspaperSG); Yu Yoon Gee,
Nyonya Food, Satay and Padang Curry Cooking12. Margaret Chan, " An Old Recipe Adds Fillip to Satay Dish," Straits Times, 22 November 1987, 4 (From NewspaperSG); Mowe, Southeast Asian Specialties, 166; Lum, " From Swords and Skewers to Restaurants Dish13. Ling, " Long, Lean, Tender Satay"; Chan, " An Old Recipe Adds Fillip to Satay Dish14. Mowe, Southeast Asian Specialties15. Mowe, Southeast Asian Specialties, 166; Sheen, Foods of Indonesia16. Haron Abdul Rahman, " Amazing Features of the Bamboo Plant," Straits Times17. Mowe, Southeast Asian Specialties, 166; Hutton, Food of Malaysia18. Mowe, Southeast Asian Specialties, 166; Lum, " From Swords and Skewers to Restaurants Dish19. Ling, "
Long, Lean, Tender Satay"; Chan, " An Old Recipe Adds Fillip to Satay Dish"; Mowe, Southeast Asian Specialties, 166; Lum, " From Swords and Skewers to Restaurants Dish20. " Eat," Straits Times21. " Three Styles to Choose From"; Charmaine The Complete Asian Cookbook - Indonesia, Malaysia & Singapore (Australia: Hardie Grant Books, 2011), 197 (Call no. RSING 641.595 SOL); Lee Hun Ching, " Like Satay? Join the Club," Straits Times22. Mowe, Southeast Asian Specialties, 166; Chan, " An Old Recipe Adds Fillip to Satay Dish"; Lum, " From Swords and Skewers to Restaurants Dish23. Mowe, Southeast Asian Specialties24. " Satay Club Hawkers Have to Move Out by April Next Year
," Straits Times, 2 November 1994, 24; " Peng's English," Straits Times25. Lum, " From Swords and Skewers to Restaurants Dish26. Yap, " Satay Seller First Singaporean Hawker to Franchise Grilled Meats27. Lum, " From Swords and Skewers to Restaurants Dish
"; Chan, " An Old Recipe Adds Fillip to Satay Dish"; Yap, " Satay Seller First Singaporean Hawker to Franchise Grilled Meats28. Mowe, Southeast Asian Specialties29. Sheen, Foods of Indonesia30. Lee Geok Boi, " Bottled Gravy for Satay Dish," New Nation, 30 August 1981, 14; Jenny Tan, " Gravy Train," Business Times31. " Longest Satay," Guinness World of Records, accessed 24 July 2017; " Yummy Record," New PaperThe information in this article is valid as at 2017
and correct as far as we are able to ascertain from our sources. It is not intended to be an exhaustive or complete history of the subject. Please contact the Library for further reading materials on the topic.

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Satay (sate in Bahasa Indonesia) is a dish similar to kebabs in that it is made of cubes of skewered meat that is grilled and eaten with a peanut sauce dip. Tracing its origins to the Arabs, satay has been adapted to the multicultural palates of Asians, with various spicy sauces and different ways o…

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https://www.roots.gov.sg/ich-landing/ich/kueh-tutu

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Kueh Tutu

Kueh tutu is a small steamed cake made of finely pounded rice flour, typically with ground peanuts or grated coconut filling. The methods of making kueh tutu and its ingredients are similar to those of putu piring, a popular Malay snack which is said to have origins in South Indian's putu mayam. Hence the existence of claims that kueh tutu could have been of South Indian origins, and that the term tutu comes from the word putu. Putu piring, which uses gula melaka (palm sugar) as filling and is served with fresh grated coconut.
Read more...

Many also associate kueh tutu to be of Singaporean origin. This rice snack is said to have been created in Singapore in the 1930s by Mr Tan Eng Huat, who hailed from Fujian, China. Mr Tan was said to have been inspired by the Chinese rice cake known as soon kueh in Hokkien. He came up with the idea of making smaller rice cakes, and added fillings such as coconut shreds and pounded peanuts, to the delight of customers. Each piece of kueh tutu was served on a pandan leaf, to add fragrance.

Geographic Location

Kueh tutu is commonly sold and enjoyed alongside cup corn and other finger food at pasar malam (night markets), as well as in stalls at hawker centres.

Communities Involved

There are various food establishments and hawker stalls that sell kueh tutu in Singapore. Two well-known family enterprises who take heart in preparing the rice cakes based on family recipes are Lau Tan Tutu Kueh and Tan's Tutu Coconut Cake. The former was started by first-generation kueh tutu maker Mr Tan Hay Swee in 1949. The latter was established by the creator of kueh tutu, Mr Tan Eng Huat. Interestingly, both first-generation makers and sellers had lived in the " pasoh beh" area, a colloquial term for Bukit Pasoh Road, where many Chinese migrants settled in the early 20 th century.

The wider community in Singapore of diverse age groups and ethnicities enjoy and consumes kueh tutu.

The snack has also been brought overseas by the Tan family, who introduced it to their relatives in Shaocuo Village in Quanzhou prefecture, Fujian province, China.

Associated Social and Cultural Practices

Kueh tutu is usually in a flower-shaped form, believed to have be inspired by the chrysanthemum flower as it was common for first-generation migrants in Singapore to drink chrysanthemum tea for relief from the tropical heat at one point in time. Some have also shared the story of how the name kueh tutu allegedly originated from the sound produced by the charcoal steamer used for making the first kueh tutu. Specialised equipment, knowledge and skills are needed to prepare this snack.

The making of kueh tutu involves the tradition of pounding and sifting rice grains to obtain a white and light rice flour. This is naturally a labour-intensive and costly process.

To make the kueh, the mould is first filled with rice flour. A gap is scooped out, and filled with either shredded coconut or ground peanuts, then covered with more flour. The mixture is covered with muslin cloth before steaming. The kueh is then served on small square pieces of pandan leaf. In contrast, a cheesecloth is usually used to cover putu piring before steaming, while a banana leaf is used in addition to a topping of freshly grated coconut for a savoury taste. The Malay putu piring and the South Indian putu mayam are often served as dishes during major festival such as Hari Raya Puasa and Deepavali, and at weddings and birthdays.

Kueh tutu were peddled on streets including at Chinese opera sites, carnivals and amusement parks in 1970s due to the crowds gathered there. These food items have become part of Singapore's social practice of hawker and pasar malam culture.

Experience of a Practitioner

Tan's Tutu Coconut Cake is now run by Ms Tan Bee Hua, the founder's daughter. She has helped her father with the business since she was a child. The founder's grandson, Mr Jacky Tan Boon Perng, also helps out at the stall. The Tan family is adamant in using top-grade rice, which they feel differentiates their product from others. However, due to how kueh tutu is associated as a small street snack, most Singaporeans expect the price to be low. Thus, the family is unsure about the viability of their business beyond the second generation.

In 2015, Tan's Tutu introduced chocolate filling, using dark chocolate with higher cocoa content. Innovations by other kueh tutu makers include using red bean filling or chocolate sprinkles.

Present Status

Kueh tutu is popular in Singapore to the extent that the shape of the kueh has been used as a design for products ranging from erasers to cushions by Meykrs, a Singapore design and manufacturing firm. As the snack is still commonly found at night markets and is well-known to residents of Singapore, it is likely to continue being a local favourite. Just as the Tan family shared it with relatives in China, kueh tutu is following the Singaporean diaspora to other parts of the world as well.

References

Reference No.: ICH- 068

Date of Inclusion: March 2019
References
Ang, Adeline. "The Sound of Food: Tu Tu, Lok Lok Ding Ding And Kok Kok." Makansutra, 24 February 2015.

Lim, Yi Han. "Hard toil and good times on the streets." The Straits Times, 13 July 2013.

Kong, Lily and Sinha, Vineeta. Food, Foodways and Foodscapes: Culture, Community, and Consumption in Post-Colonial Singapore. Singapore: World Scientific Publishing, 2015.

Wong, Hong Suen. Wartime Kitchen: Food and Eating in Singapore. Singapore: Editions Didier Millet, 2009.

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Kueh Tutu Kueh tutu is a small steamed cake made of finely pounded rice flour, typically with ground peanuts or grated coconut filling. The methods of making kueh tutu and its ingredients are similar to those of putu piring, a popular Malay snack which is said to have origins in South Indian's putu mayam.

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National Archives of Singapore. (1950, July 20). Traditional Cooking Method Using Firewood and
Charcoal. Retrieved from https://www.nas.gov.sg/archivesonline/photographs

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During those pre-electricity days, charcoal and firewood were the fuel for
cooking and boiling. For bigger family like ours (9 in a family) we used a huge
stove and a huge cauldron) metal pot. For smaller families, smaller stoves
were used. Aluminium kettles were usually placed over the stove for boiling.
For cooking, a wok was used. To start a charcoal or wood fire, either a
starter or kerosene was used. When the fire became more intense more
charcoal or wood was added using a pair of tongs. A blower (in the form of
a short metal tube) was used to blow the ember to burn better.

Yeo, Hong Eng. (1960). The Charcoal stove and Kettle. Retrieved from
https://www.singaporememory.sg/contents/SMA-9238b27a-aed9-46a5

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In the absence of electricity, most families would cure their food (drying,
smoking and salting) to preserve their food. Each method drew moisture out
of foods to prevent spoiling. Fruits and vegetables were dried by placing out
in the sun or near a heat source. Meat products were preserved through
smoking or salting. Nowadays, chefs especially in Japanese restaurants still
used curing as a method to ensure the freshness of their ingredients.

Hybarger, Courtney. (2007). When Dinner Wasn’t Quick and Easy. Retrieved from
https://www.ncpedia.org/culture/food/cooking-in-the-1800s

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Chefs around the world, from Stockholm to Singapore are returning to one
of the oldest and primal methods of cooking. Though it is odd to call it a
trend since flames are the oldest method of cooking food, an increasing
number of chefs are embracing wood fire cooking, deriving inspiration from
the distinct flavours that only smoke and flame can impart. For example,
Firebake Woodfired Bakehouse & Restaurant is a special bakery in Singapore
that bakes their bread with a full-scale woodfire oven handbuilt from 37
tonnes of brick, sand and mortar.

Maureen. (2017, July 7). Firebake – The Theatre of Breadmaking Unfolds. Retrieved from
https://www.misstamchiak.com/firebake/

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People are now investing in smart, timesaving and incredibly compact
appliances that can perform more tha one task. For example, nowadays, some
of the more advanced electric rice cooker comes with 10 pre-set cooking
modes that can cook not only rice, but also even porridge, beans, oatmeal
and soup. It can also steam vegetables, eggs or meat with steaming trays
and bake cakes.

Kitchen Of The Future. (2016, May 8). The Past, Present and Future of Cooking. Retrieved from
https://kitchenofthefuture.wordpress.com/2016/05/08/the-past-present-future-of-cooking/

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Mortar and pestle

A good solid mortar and pestle is a must for pounding spice pastes, pulverising garlic or ginger, bruising lemongrass and general preparation for Singaporean dishes. Experienced cooks prefer the hands-on aspect and control a mortar and pestle gives as opposed to a blender or food processor.

Rojak bowl
A big deep bowl, often ceramic, in which ingredients for the crunchy salad rojak are mixed and the dark viscous soy dressing is added and tossed through.

Wok
A versatile round-bottomed pan that is primarily identified with cooking stir fries, but can also be used to deep fry, braise, stew, smoke or make soup.

Bamboo steamer

Food to be cooked is placed on a plate in the steamer and then sat inside a wok over simmering water. Bamboo steamers are available in many sizes that can stack on top of one another.

SBS Food, (2013, September 6).

Utensils: Singaporean. Retrieved from https://www.sbs.com.au/

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SBS | Latest News, Audio, TV, Video Streaming, Sports, Food & More

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Stay informed & entertained with SBS's diverse range of multi-lingual content including latest news, audio, TV, video streaming, sports, food and more.

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Cooking methods are basically the procedures done to create a dish.

In culinary arts, cooking methods are generally divided into two categories:

Dry Heat Cooking Method

Roasting

Broiling

Sautéing

Moist Heat Cooking Method

Braising

Steaming

Poaching

As their names imply, the main difference between the two is how the heat is exposed to the ingredients- dry or moist.

Dry heat cooking is any means of cooking by which the heat is transferred without the aid of water-based moisture.

For this reason, sautéing and deep-frying are included since oil or fat are not water based.

Baking and Roasting are also included since the air is used as a medium of heat transfer.

Pan searing is also classified as dry heat cooking because of the use of the metal as the heat conductor.

Temperature of 150°C or higher is usually needed for this method of cooking.

Moist heat cooking as an opposite of dry makes use of water-based liquids to transfer the heat.

Anything with the use of wine to steam falls under this category.

Cooking temperatures for this method are significantly lower than that of the dry, starting from 60°C to a maximum of 100°C because that is the maximum amount of heat that water can absorb and give off.

Cooking Class Singapore, (2013-2022). Makings of a Chef. Retrieved from https://www.cookingclass-singapore.com/cooking-methods/

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Although the modern state of Singapore was officially founded in 1965, the island-city’s long history dates back centuries before as a major port in the region; and where there are ships, there will be a traders from all over the world. Over these centuries, foreign immigrants have helped shape the population; Chinese, Malaysian, Indonesian, Indian, European and Japanese influences are just the main contributors to what is now the Singaporean population of today. Needless to say, with all those culturally-rich settlers, a diverse culinary scene was bound to form.
City Nomads, (17 June 2014). Singapore’s Cuisine: The Past, Present and Future of Singaporean food. Retrieved from: https://citynomads.com/singapores-cuisine-the-past-present-and-future/

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There has been a lot of talk about the death of the hawker. However I don’t think this is the case. The Singapore hawker is alive and kicking and as quickly as some close down, more and more are opening up. However something has got to give. With prices increasing, and the cost of living seeming to constantly increase, it’s only a matter of time before hawker food prices will increase across the board. And that’s not necessarily a bad thing. Opening ourselves up to this can be a good thing too. Having slightly higher prices means the Chefs have more leeway to experiment with even better ingredients and (if possible) improve on their already delicious offering. Singapore has some absolutely incredible Chefs and I can only hope that more will continue to break the strict  ‘hawker’ mould and keep on making waves across the world representing this little red dot of a country.

There is and always will be a place for both traditional and contemporary Singaporean food. The great culinary mountains will always stand tall.

City Nomands Radio, ( PUBLISHED JUNE 17TH, 2014 01:10 AM | UPDATED DECEMBER 22ND, 2017 02:54 PM). Singapore’s Cuisine: The Past, Present and Future of Singaporean food. Retrieved from:https://citynomads.com/singapores-cuisine-the-past-present-and-future/

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To ask what is Singaporean food and drink is almost to ask and discover: what is a Singaporean?

This tiny island that takes 45 minutes to cross by car is home to a phenomenally diverse history of cultures. You need only look around and see how 'rojak' Singapore is. Amongst its 5 million people, it plays host to veritable melting pot of skin colours, races, religions, customs, and of course: food.

The Past

Although the modern state of Singapore was officially founded in 1965, the island-city's long history dates back centuries before as a major port in the region; and where there are ships, there will be a traders from all over the world. Over these centuries, foreign immigrants have helped shape the population; Chinese, Malaysian, Indonesian, Indian, European and Japanese influences are just the main contributors to what is now the Singaporean population of today. Needless to say, with all those culturally-rich settlers, a diverse culinary scene was bound to form.

You only need to look around at any hawker centre to see Roti Prata dished out alongside delicious seafood, with an aromatic Xiao Long Bao stall just next to it.

When I think about Singapore's food scene, it somehow reminds me of tectonic plates shifting. Shifting all the time, new dishes and cuisines are born and have risen like mountains, others crumble to the sea and become forgotten to the abyss. Of course the best always survive somehow, with their loyal followings seeking them and protecting them throughout the ages. Great examples of this are Chili and Black Pepper Crab (popularized in the 1950s), Chicken Rice, Laksa, Carrot Cake, Popiah, Rendang, Fish Head curry and many, many more. While some of these dishes have regional 'cousins', your average Singaporean will defend the authenticity and 'Singaporean-ness' of these dishes as if defending a family member.

The Present

Singapore and its citizens are very proud of its culinary heritage, as they rightly should be! Food here is awesome. Whilst I recoil at the irritating saying that Singapore is only a 'shopping and food paradise' (of course, we all know it's much, much more than that!), it is undeniable that the search and criticism of good food in Singapore is something of a national sport. If anything, it's something that unites all the races, and both Singaporean and foreigners alike.

You only need to look around at your local hawker and see how packed they are at most times of the day and night with local and foreigners alike to know that Singaporean cuisine is as popular as it's ever been, if not more so. It's also incredibly affordable.

It's perhaps the issue of price that upsets me. As someone who used to work in a kitchen in Singapore and who and shops primarily at local markets, I have a pretty good idea on the costings of ingredients. Prices and cost of living are going up, and the famous 'uncles' and 'aunties' who slave away for 14 hours a day or more to bring you $3 chicken rice command your respect. It's a tough job working in a kitchen so when I hear someone making noise about the price of a dish going up from $3 to $4 when they would then happily spend $25 for a bowl of pasta at their favourite Italian trattoria, I get a little upset.

To confine Singaporean cuisine to the status of hawker food is to stunt its potential growth and development.

Don't get me wrong, some of the best of Singapore's food can be found is hawkers, and it is DIRT CHEAP but perhaps it's time to take a step back and open our minds to what Singaporean food is and what it can become.

Globalisation has brought amazing ingredients from all over the world. Some Chefs are starting to use Singaporean ingredients and styles and certainly some Singaporean chefs are using foreign styles. A great example of this is at Immigrants Gastrobar in Joo Chiat (closed). Their Beef Rendang is over $20 which might just make it the most expensive in Singapore, however this absolutely mouthwatering dish is made from Wagyu beef cheek. It's absolutely divine and well worth the money.

It's Chefs like Damien daSilva (Immigrants Gastrobar), Shen Tan (Ujong) and LG Han (Restaurant Labyrinth) that are leading the charge and paving the way for ...

The Future

There has been a lot of talk about the death of the hawker. However I don't think this is the case. The Singapore hawker is alive and kicking and as quickly as some close down, more and more are opening up. However something has got to give. With prices increasing, and the cost of living seeming to constantly increase, it's only a matter of time before hawker food prices will increase across the board. And that's not necessarily a bad thing. Opening ourselves up to this can be a good thing too. Having slightly higher prices means the Chefs have more leeway to experiment with even better ingredients and (if possible) improve on their already delicious offering.

Singapore has some absolutely incredible Chefs and I can only hope that more will continue to break the strict 'hawker' mould and keep on making waves across the world representing this little red dot of a country. It was only last year that I visited London and came across a huge 'Singapore Chilli Crab Festival' at the famous Spitalfields Market. And boy was it packed! The rest of the world has already begun to see how incredible Singaporean food is. It's time for us to elevate its status from within and not fear the change.

There is and always will be a place for both traditional and contemporary Singaporean food. The great culinary mountains will always stand tall.

Founder & Director
Check out more local food at The next hawker generation in Singapore and 5 restaurants that take Singaporean cuisine to new heights

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Singapore's cuisine: The past, present and future of Singaporean food

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To ask what is Singaporean food and drink is almost to ask and discover: what is a Singaporean? This tiny island that takes 45 minutes to cross by car is home to a phenomenally diverse history of cultures. You need only look around and see how 'rojak' Singapore is.

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Source:https://www.oursgheritage.gov.sg/hawker-culture-in-singapore

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From the early 1800s, itinerant cooks roamed the island, clanging bells or smacking wooden blocks with sticks to announce their arrival. They trawled the streets and lanes with pots and woks strapped to bicycles and pushcarts, or balanced on shoulder-poles. They crowded the curbs with makeshift eateries. Scattered all over the island for 12 to 15 hours a day, exposed to the elements, they fed the largely migrant and rapidly growing population. While this was the norm in a bustling port city that had grown from a fishing village, it became problematic as the country developed apace without providing infrastructure to supporting its massive itinerant food industry. With fresh water in short supply, rudimentary sanitation and no trash removal in abominably overcrowded areas such as Chinatown, waste piled high along curbs and swales. And with every rainfall the waterways were flooded with rotting food, trash, bugs and rats.

Expat, Living. 2020, June 2. Hawker centres – Where did they come from? Retrieved from: https://expatliving.sg/want-to-know-the-history-of-your-local-hawker-centre-the-rise-of-singapores-iconic-kitchens-uncovered/

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Lifestyle Guide To Moving To & Living in Singapore - Expat Living

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Nearly every prominent city has something that it's universally recognised for: the Opera House in Sydney; the Statue of Liberty in New York; the Eiffel Tower in Paris. But Singapore's celebrated signature is its food. So, it only makes sense that the home to this nation's classic cuisine - the hawker centre - is also its most treasured national icon.

Noisy, bustling and unadorned, the hawker centre is a culinary heaven, and still the cornerstone of Singapore's modern food culture. Walking around a hawker centre is a sensory adventure; a full-body workout sweetened by culinary eye candy, the likes of which you won't see anywhere else in the world.

The din of happy eaters combines with the clanging of hot woks, the chopping of razor-sharp cleavers and the sizzle of food cooking all around you. This dizzying kaleidoscope of smoke, smells and sounds mixes with the tension in your gut over what to order and the humid wash of sweat on your neck and back.

How it all started

Today there are more than a hundred hawker centres on this island, each with its own identity, look and feel but all offering one-stop eating opportunities for everyone. They're an anchor for local communities and culture; a principal gathering place for family and friends.

But it wasn't always that way. From the early 1800s, itinerant cooks roamed the island, clanging bells or smacking wooden blocks with sticks to announce their arrival. They trawled the streets and lanes with pots and woks strapped to bicycles and pushcarts, or balanced on shoulder-poles. They crowded the curbs with makeshift eateries. Scattered all over the island for 12 to 15 hours a day, exposed to the elements, they fed the largely migrant and rapidly growing population.

While this was the norm in a bustling port city that had grown from a fishing village, it became problematic as the country developed apace without providing infrastructure to supporting its massive itinerant food industry. With fresh water in short supply, rudimentary sanitation and no trash removal in abominably overcrowded areas such as Chinatown, waste piled high along curbs and swales. And with every rainfall the waterways were flooded with rotting food, trash, bugs and rats.

None of this sat well with the colonial leadership, which in 1950 proclaimed the island's hawkers a "disorderly sprawl...in defiance of all order and reason". A Hawker Inquiry Commission was set up that same year, but little changed in the ensuing couple of decades.

When Singapore gained its independence, the new government also took on the unresolved hawker dilemma. In 1968, a massive licensing and registration effort was implemented to document each hawker and move them from the crowded streets to back alleys and open lots. But many hawkers ignored the new regulations, and by 1973, indiscriminate hawking was still rampant.

An air of change

Now the government took a tough stance. It classified unlicensed hawkers as illegal and set up a Hawker's Department Special Squad to root out the scofflaws. In the raids on stalls and pushcarts that followed, police confiscated hawkers' equipment, dumped their food and shut them down. Violent conflicts exploded in the streets between cooks and cops, who abused the vendors by day but ate their food by night; because, they, too, depended on street food to sustain their own families.

Something had to change, because in the proud, blossoming county with lofty goals and global ambitions people still had to eat. And so it was that the hawker centre (or "food centre" to give it its more official - and much more bland! - title) was born.

The idea was simple: create centralised locations for the hawkers. Between 1971 and 1986, the government constructed pavilions following a uniform model: concrete and tile stalls, each with electricity, clean running water and even refrigeration. The conditions were hygienic, with proper trash disposal, drainage and restrooms for all. They built them at housing estates, transportation hubs and places where people regularly gathered. By the time the effort was complete, there were 113 hawker centres across Singapore, housing more than 6,000 food stalls and providing not just a place to eat, but an agora for the nation's multicultural people.

The modern hawker centre

Today, hawker centres continue to be the kitchens of Singapore, with more Singaporeans eating there than cooking at home. But the tide is slowly turning. Globalisation is changing personal tastes, and the usual fast-food giants are infiltrating the local food culture, replacing it with soulless illusions of progress. At the same time, government subsidies are phasing out and hawker-stall rents are increasing.

As hawkers retire, there are fewer willing to take over the family business, its long hours and hot kitchens. This makes the future uncertain for the nation's iconic hawker centre and, in turn, the very fabric of Singapore's incredible culinary culture. Don't believe it? Just look at Hong Kong.

So, how do we preserve the national treasure that is the Singapore hawker centre? The answer is simple and delicious: get out to one and eat!

5 unusual hawker classics

Everyone who has set foot in a hawker centre knows the "national dishes" like chicken rice and char kway teow. But there are others that you may not know - or shudder at the thought of! Singaporeans have been eating them forever, though, so how bad could they be? Here are five to try next time you wander into tasty-town.

1. Kway chap: Pig parts and offal stewed in a dark broth of soy and herbs, and served with rice noodle ribbons, fishcakes, tofu and egg. Hey, don't knock it till you've tried it!

2. Sambal skate: Skate wing slathered with belachan chilli paste, grilled on a banana leaf over an open flame and squirted with calamansi (lime juice). Crazy.

3. Sup tulang: Mutton bones cooked in a crimson, sweet-hot Indian broth until the meat is tender and the marrow is like butter. Slurp that marrow or spread it on bread. It's the foie gras of sheep!

4. Lontong: Mashed rice cakes simmered with tofu and vegetables in a spicy coconut milk broth. Rich and smooth, it isn't pretty - but it is tasty.

5. Or luak: A batter of oysters, eggs, herbs and starch, deep fried into a brown, crispy-edged "omelette" of just-cooked oyster goodness. Just don't tell your cardiologist.

10 hawker dishes your kids will love

Find more info on these great hawker picks for little tummies here!

Expat Living
We hope you found this interesting; click here if you'd like to read more.

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Hawker centres - Where did they come from?

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Nearly every prominent city has something that it's universally recognised for: the Opera House in Sydney; the Statue of Liberty in New York; the Eiffel Tower in Paris. But Singapore's celebrated signature is its food. So, it only makes sense that the home to this nation's classic cuisine - the hawker centre - is also its most treasured national icon.

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Singapore cuisines perfectly combine the characteristic elements of local culinary culture in Singapore, including the rich food culture of some ethnic groups in Singapore. Meanwhile, distinctive features from the cuisines of Chinese, Indians, Malays, and some western countries have profound effects on the food culture in Singapore. The diverse culture and rich history make Singapore proud of its cuisine.

Singapore's food features focus on local cuisines, including Chinese food, Indian food, and Malay food. Among Singapore's food specialties, Indian food and Malaysian food are unique. Local people pay great attention to the quality of the food, as well as the food combination, so that lots of tourists are satisfied with no matter the quality, price, or variety of local food

Citation:
food culture in Singapore, topasiatour.com, Best food to eat in Singapore,2016. Retrieved from https://www.topasiatour.com/singapore/best-food-to-eat-in-singapore.html

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Chilli crab is a popular seafood dish among locals and foreigners in Singapore, and consists of mud crabs deep-fried in a sweet, savoury and spicy gravy. It has been referred to in various food publications as Singapore’s national seafood dish or even Singapore’s national dish.

Chilli crab is readily available in Singapore, with numerous seafood restaurants across the island offering the dish. Ready-mix chilli crab pastes have been developed for those who prefer to cook it themselves.The popularity of chilli crab has also brought about innovative adaptations such as chilli crab dumplings and chilli crab sandwiches.

Citation:
Damien, Lim & Valerie, Chew,(2016) Chilli Crab. Retrieved from

https://eresources.nlb.gov.sg/infopedia/articles/SIP_1112_2011-06-17.html

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Wet markets promise charm and authenticity that  and online grocers cannot replicate as their food is the freshest. A local chef, Pamelia Chia, explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories of grocery shopping with her mother and how each ingredient inspires her to push the boundaries of local cooking. This just shows that different types of food varieties have different taste and memories in each dish.

Citation:
https://www.amazon.sg/Wet-Market-Table-Pamelia-Chia/dp/9814845248

Written by: Pamela Chia [Author, contributer]

Date: 1st June 2019

Book: Wet Market To Table

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Singapore in the 19th century was a strategic entrepot, drawing merchants and labourers from around the region.

The Singapore River was one of the busiest districts back in the day where coolies would toil for days on end loading and unloading sacks of rice and other goods. It was said that Bak Kut Teh (Pork Bone Soup) was invented as a dish to provide an early morning energy boost for these coolies.

Citation:

Written by: Chris Lee

Date: 02 Dec 2019

Tittle: Bak Kut Teh(A slice of Singapore’s history in 10 dishes)

Retrieved from: https://nowboarding.changiairport.com/live-local/singapore-hawker-food.html

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Being in a multi-cultural society, we are spoilt for choice when it comes to local and traditional desserts. In today’s blog, we highlight a sweet dessert called Kuih JongKong.

Kuih Jongkong is a well-known traditional dessert among the Malay and Peranakan community here in Singapore and Malaysia. The dessert got its name ‘jongkong’ as it resembles an ingot. Among the Malay community, kuih jongkong is also known as kuih bongkong.

Traditionally, kuih jongkong is made from rice flour infused with pandan extract, gula melaka (palm sugar) coconut milk and steamed in banana leaves. The process of making this delicious dessert takes about three hours!

Citation:
Kuih bongjong, lemaq, lemaq.com.sg, Our signature dessert- kuih bongkong, 26 June, Retrieved from https://www.lemaq.com.sg/blog/blogart13

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Chicken rice is a stalwart dish in Singapore’s hawker culture. Stop at any coffee shop or hawker centre and you’ll be sure to find at least one stall selling the dish. Chicken Rice, or more properly Hainanese Chicken Rice traces its origins back to the Hainan province in Southern China, though the version we have grown to love is an adaptation with a touch of Cantonese influence. The dish at its core, is deceptively simple – poached white chicken (there is also the roast variation) sitting on a bed of rice with soy sauce and a garlic chilli dip on the side. In Hainan,  wen chang chicken is used, which is a smaller and bonier animal, giving the resulting dish a  much more lean and fibrous bite. The version we’re used to favours younger and tender chickens, a preference derived from Cantonese cooking.

Citation:
Written by: Chris Lee

Date: 02 Dec 2019

Tittle:Chicken Rice (A slice of Singapore’s history in 10 dishes)

Retrieved from:

https://nowboarding.changiairport.com/live-local/singapore-hawker-food.html

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Char kway teow (炒粿条; chao guo tiao in Mandarin) is a dish of flat rice noodles and tubular yellow wheat noodles fried in garlic, sweet soya sauce and lard, with ingredients such as egg, Chinese waxed sausage, fishcake, beansprouts and cockles. The dish, of Teochew origins, is a familiar one in hawker centres, coffeeshops and food courts in Singapore.

In the Hokkien vernacular, char means “stir-fried” and kway teow refers to flat rice noodles.To prepare the dish, rice sheets are cut into thin noodle strips. The flat noodles are then combined with thick yellow wheat noodles and stir-fried in dark, sweet soya sauce, garlic and lard.

Citation:
Bonny Tan, Char Kway Teow, Singaporeinfopedia, https://visit Singapore.com, https://www.roots.gov.sg/ich-landing/ich/char-kway-teow

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Nasi lemak is a rice dish commonly served with roasted nuts, egg, ikan bilis (anchovies), and slices of cucumber. Literally meaning “fatty rice” in Malay, nasi lemak’s distinctive taste comes from cooking the rice in coconut milk and pandan leaves which gives the dish its rich flavour and fragrant aroma. It is rounded off with spicy sambal – a chilli paste made from dried chilies, garlic, shallots, and belacan (shrimp paste).

Nasi lemak has roots in Malay cuisine. It is believed to have originated from the indigenous community who lived by the sea on the West coast of Malaysia in the 19th century, where coconuts and anchovies were widely accessible. The dish later became a staple diet for farmers who worked in the rice fields. In the 1970s, nasi lemak was sold in packets by hawkers travelling from house to house.

In Singapore, nasi lemak is a notable Malay dish, and is acknowledged as an important part of Singapore’s food heritage.

Citation:
Nasi Lemak, Intangible cultural heritage, roots.gov.so, Intangible cultural heritage, https://www.roots.gov.sg/ich-landing/ich/nasi-lemak

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Most Asian cultures are mostly focused on noodles and rice but in Singapore they're both. Noodles are typically served stir fried or in soup. The Malay dishes are usually based on a foundation of spicy, fishy sambal, sour herbs, and/or complex citrus. Their heat typically comes from a wallop of chili paste stirred into broth, or a small dish of even hotter sauce on the side.

Chinese-inspired noodles, called wanton noodles [馄饨面] , are a little less complex but no less fantastic. They consist of meat, noodles, noodles and their famous wanton dumplings.

Citation:
Wanton noodles, seriouseats, food varieties in Singapore

https://www.seriouseats.com/an-introduction-to-singaporean-food-cuisine

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You'll hear that crab is the national dish, and that's true depending on who you talk to, but shrimp—always called prawns—are the everyday seafood. Singapore has virtually no domestic agriculture, fish, or meat industry, so most ingredients, seafood included, have to be imported. But that means majestic platters of Chilli Crab , shrimp in every conceivable style, and bubbling cauldrons of fish head hurry are never in short supply. In the West, Curry fish tends to be seen as the demure alternative to meat. And if not an alternative, at least a more subtle, clean protein paired with quieter flavors. That is not, in my experience, how they do fish in Singapore.

Citation:
Curry fish, seriouseats, Food varieties in Singapore

https://www.seriouseats.com/an-introduction-to-singaporean-food-cuisine

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Over time, many hawker centres were transformed into watered-down
versions like shopping mall food halls. They are more like structured air-
conditioned spaces shared with chain food outlets. Still, the hawking culture
of the past still exists as hawker centres and food centres continue to feed
residential housing estates with a wide variety of cheap and affordable food.

Ghani, Azhar. (2011, February 28) A recipe For Success: How Singapore Hawker Centres Came
Tobe. Retrieved from http://lkyspp.nus.sg/doc/default-source/ips/ag_history-of-
hawkers_010511.pdf

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The streets were bustling with activity, colours, aromas, and flavours. Chinese hawkers would carry their mobile kitchens around, balanced on a bamboo pole along with their ingredients and utensils, so they could serve up piping hot meals on the go. Malay hawkers typically sold fruits and flame grilled meat sticks, a dish that we would come to know as satay. Indian hawkers added colourful sweets, cakes, and jellies to the street scene. One could even see a hawker walking his cow or goat on the street, ready to “dispense” fresh milk whenever a customer demanded.

The History and Evolution of Singapore’s Hawker Culture
- 1800s - The origins

Roots.gov.sg

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The Housing Development Board (HDB) was responsible for the meticulous planning of every hawker centre to make sure that they were in well-populated areas. Each hawker centre was built within walking distance for most residents of the HDB estate, or a short bus ride away, while not being too close to one another.

The History and Evolution of Singapore’s Hawker Culture
-Late 1960s to 1980s - The first Hawker Centres.

https://www.google.com.sg/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwip8-eZoYT5AhX48DgGHT-oD6kQFnoECBAQAQ&url=https%3A%2F%2Fwww.roots.gov.sg%2F&usg=AOvVaw0Qcd_vAGapCdak0B_IBvqS

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13 Must-Try Hawker Centres In Singapore to Experience Total food bliss.
-By Ryan O’rourke / Last updated : October 23, 2021

https://www.treksplorer.com/best-hawker-centres-singapore/

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https://www.cnbc.com/2018/04/10/one-attraction-still-drawing-shoppers-to-malls-food.html
J.M. Eddins Jr. | The Washington Post | Getty Images
10 April 2018

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You might've noticed more and more mall food courts are changing, ditching fast food chains for local eateries. And that's not an accident.

Mall owners say they've been steadily increasing the percentage of retail square footage at any given property dedicated to food and beverage, creating new food halls. The push to make these changes is compelling, industry experts have told CNBC. The goal is to drive traffic to the property and keep shoppers lingering longer.

"Every landlord today is thinking about increasing the percentage of [gross leaseable area] to food," Naveen Jaggi, head of the retail advisory business in the Americas at commercial real estate services firm Jones Lang LaSalle, told CNBC. "The old model of having a food court ... it was a precursor to having a food hall."

Food halls, unlike food courts, often include a bar, which can appeal to a younger audience. Some mall owners, like Washington Prime Group, are going as far as adding their own craft breweries. Gone are traditional fast food chains like Wendy's, Subway and Burger King. Instead, there's an emphasis within food halls on local restaurateurs, healthier options and eclectic fare.

Forty percent of consumers today will pick a mall or shopping center to visit primarily based on the restaurants located there, according to a new report from JLL. And younger shoppers are turning to new brands like Sweetgreen, Bareburger and Cava Grill for a meal. McDonald's won't cut it.

Further, customers who eat at the mall will then spend 35 additional minutes, on average, browsing stores than the person who doesn't eat there, JLL found in surveying retail properties across the globe. That's good news for landlords and tenants.

JLL said it also sees the biggest spikes in foot traffic at those retailers' stores situated right near the food options, making it an attractive strip of real estate.

"What we are hearing from millennials is they want authentic dining experiences," Jaggi said. "There's a direct parallel between the quality of food and time spent in a mall."

Mall owners have been more and more vocal about their plans to upgrade food offerings.

GGP, for example, has said only 25 percent of its future deals with tenants will be for apparel (based on gross leaseable area), compared with more than 50 percent in 2015. Food is expected to account for about 22 percent of deals moving forward, according to GGP. It used to be just 11 percent.

Macerich, Taubman, Simon and PREIT - the publicly traded U.S. mall owners with some of the highest-quality assets in their portfolios (based on sales per square foot) - have said more of the same recently. The trend is really just beginning to pick up steam, with many redevelopments coming down the pipeline.

Turnberry Associates' and Simon's Aventura Mall in Aventura, Florida, late last year was remodeled to include a massive food hall, bringing in a dining concept curated by celebrity chef Todd English, Shake Shack, Luke's Lobster and a handful of other local options serving poke bowls, ceviche and Mediterranean-inspired meals.

Food halls offer consumers a definitive experience - and for that reason, they're largely e-commerce-proof.

national retail research director, Cushman & Wakefield

GGP has been testing a pop-up food hall known as FOMO, which stands for "fear of missing out." At the first FOMO location at GGP's Northbrook Court in Northbrook, Illinois, restaurants are rotated in and out of the space, sometimes on a daily basis. One of the FOMO restaurants was "Blind Cafe," where customers have dinner in the dark to experience what it's like to be blind.

Melinda Holland, senior vice president of business development at GGP, told CNBC the response to FOMO has been overwhelmingly positive, and the REIT plans to take it to other malls.

"Food and entertainment ... are the new traffic drivers," Lawrence Group Chief Executive Officer Steve Smith told CNBC. He's helped bring in new food and beverage options to a mixed-use development called City Foundry STL in St. Louis' historic midtown district. "We want to be local, not national ... especially on the food side."

PREIT's Fashion District Philadelphia, currently under construction, will include a whole host of local eateries with a big emphasis on farm-to-table, CEO Joseph Coradino has told CNBC. The area, known as "Market Eats," will feature outdoor seating with food carts, a made-from-scratch pizza spot, a sports bar and bakery, among other options, he said.

Taubman's $500 million renovation of the Beverly Center in Los Angeles will include "The Street," a food hall curated by chef Michael Mina that is set to be unveiled later this year. Roughly 15 restaurants in the new space could include a ramen bar, poke bowls and an eatery with globally inspired barbecued meats, Mina has said.

More people are eating out
Source: JLL, U.S. Census Data
JLL found that an additional 12 percent of sales are generated at other stores in the mall by those shoppers who stop to eat there compared with those who don't. Spending meanwhile on meals out is on the rise, data from the U.S. Census Bureau show.

In a separate report released earlier this week, commercial real estate services firm Cushman & Wakefield is predicting that by 2020, there will be three times as many food halls across the U.S. at retail properties. The firm is currently tracking more than 200 existing and planned food halls.

"Food halls are about so much more than just real estate," said Garrick Brown, national retail research director at Cushman & Wakefield. "No other retail category has generated as much aggressive expansion over the past few years as food-related retail. ... Food halls offer consumers a definitive experience - and for that reason, they're largely e-commerce-proof."

Other retail properties often cited by industry experts for their attractive food offerings today include Westfield's Century City development in Los Angeles, which brought Eataly and Chick-fil-A to the West Coast, along with The Grove in Los Angeles, another foodie mecca developed by Caruso.

A mall owner's return on investment in adding a food hall might not be exactly linear, said Ami Ziff, director of national retail at Time Equities.

"I can't tell you exactly how you're going to make money, but if you spend more money on renovations and create a better ambiance ... we feel strongly more people will shop there, and sales will rise," Ziff told CNBC. "And as sales rise, rents rise, and you can increase tenant retention."

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One attraction still drawing shoppers to malls: Food

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You might've noticed more and more mall food courts are changing, ditching fast food chains for local eateries. And that's not an accident. Mall owners say they've been steadily increasing the percentage of retail square footage at any given property dedicated to food and beverage, creating new food halls.

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By Vidya Murthy, Researcher, National Museum of Singapore
Images: National Museum of Singapore BeMuse Volume 3 issue 3 - Jul to Sep 2010

https://www.google.com.sg/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwip8-eZoYT5AhX48DgGHT-oD6kQFnoECBAQAQ&url=https%3A%2F%2Fwww.roots.gov.sg%2F&usg=AOvVaw0Qcd_vAGapCdak0B_IBvqS

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However, the pasar malams were slowly phased out in 1978 due to the requirement of licensing. They were believed to be the cause of traffic congestion, noise pollution and public health problems. Thes street hawkers moved to Hawker centres-that’s why we have a prominent number of them today

Enjoy the true night market experience at Ramadan bazaars and pasar malams in Singapore
Written by Nicole Nithiyah [Apr 20 2022]

https://thehoneycombers.com/singapore/pasar-malam-singapore

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https://www.helpguide.org/articles/healthy-eating/cooking-at-home.htm
Authors: Lawrence Robinson, Jeanne Segal, Ph.D., and Robert Segal, M.A.

Last updated: February 2022

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healthy eating
We all love convenience food, but one of the simplest ways to improve your health is by preparing more home-cooked meals. Here's how to get started.

The benefits of cooking at home

Whether you live on your own or are a busy parent, finding the time and energy to prepare home-cooked meals can seem like a daunting task. At the end of a hectic day, eating out or ordering in might feel like the quickest, easiest option. But convenience and processed food can take a significant toll on your mood and health.

Convenience food is typically high in chemical additives, hormones, sugar, salt, unhealthy fat, and calories, all of which can adversely affect your brain and outlook. It can leave you feeling tired, bloated, and irritable, and exacerbate symptoms of depression, stress, and anxiety.

Restaurants often serve more food than you should eat. Many restaurants serve portions that are two to three times larger than the recommended dietary guidelines. This encourages you to eat more than you would at home, adversely affecting your waistline, blood pressure, and risk of diabetes.

When you prepare your own meals, you have more control over the ingredients. By cooking for yourself, you can ensure that you and your family eat fresh, wholesome meals. This can help you to look and feel healthier, boost your energy, stabilize your weight and mood, and improve your sleep and resilience to stress.

Cooking at home doesn't have to be complicated. The cornerstone of a healthy diet is to eat food that is as close as possible to the way nature made it. That means replacing processed food with real food whenever possible and eating plenty of vegetables and healthy sources of protein. It doesn't mean you have to spend hours in the kitchen combining hundreds of different ingredients or slavishly following elaborate recipes. In fact, simple meals are often the tastiest.

Cooking at home can even take less time that eating out. There are plenty of quick, simple, and wholesome meals you can cook at home in less time than it takes to travel to a restaurant or wait for a delivery.

Cooking at home is also a great way to spend time with others -and you don't have to be an accomplished chef. Whatever your abilities or experience as a cook, you can learn to prepare quick and healthy meals that can have real benefits for your mental and physical health.

Benefits of cooking at home

Health benefits

Preparing healthy meals at home can support your immune system and reduce the risk of illnesses such as heart disease, cancer, high blood pressure, and diabetes.

It can give you more energy, improve how you sleep at night, and help you better manage health problems.

In women, cooking healthy food can help reduce symptoms of PMS and menopause, and boost fertility.

If you're on a special diet or trying to lose weight, preparing meals for yourself gives you more control over ingredients and portion sizes, enabling you to better control your weight or cope with food allergies.

By practicing safe food handling while you cook at home, you're less likely to contract a foodborne illness.

Cooking at home can sharpen your mind, fight cognitive decline, and decrease your risk of Alzheimer's.

It can stabilize kids' energy and help them grow into healthy, confident adults.

Emotional and social benefits

The simple process of cooking at home can be empowering and improve your mood and self-esteem.

Taking time out from a busy schedule to cook can also be a great stress reliever.

Preparing even simple meals at home can be creatively fulfilling.

Adopting a diet of healthy, home-cooked meals can increase your resilience to stress, anxiety, and depression and boost your mood and outlook.

Cooking and eating with family is a great way to bond with your loved ones.

Inviting friends to join you can expand your social circle, which can alleviate stress.

Eating wholesome meals can even add joy to your life. When your body feels healthier, you feel happier-inside and out.

Studies have also shown that when you regularly prepare home-cooked meals, you're also more likely to make healthier choices on those occasions when you do eat out. In other words, eating healthy food can become a habit.

With over 25,000 licensed counselors, BetterHelp has a therapist that fits your needs. It's easy, affordable, and convenient.

Online-Therapy.com is a complete toolbox of support, when you need it, on your schedule. It only takes a few minutes to sign up.

Teen Counseling is an online therapy service for teens and young adults. Connect with your counselor by video, phone, or chat.

The pleasures of sharing a home-cooked meal

Food brings people together and cooking at home is a great way to unite your family over the dining table. Everyone loves a home-cooked meal-even moody teenagers or picky eaters. And if you live alone, that doesn't mean you have to cook or eat alone. Sharing meals with others is a great way to expand your social network. Getting appreciative feedback on a meal you've prepared for someone can bring a real boost to your self-esteem, too.

Make mealtimes a social experience. The simple act of talking to a friend or loved over the dinner table can play a big role in relieving stress and boosting mood. Gather the family together and stay up to date with each other's daily lives. If you live alone, invite a friend, coworker, or neighbor over.

Switch off screens. Take a break from the TV, turn off your phone, and avoid other distractions so you have a real chance to connect with the person you're sharing a meal with. By avoiding screens and eating with others, you'll also help to avoid mindless overeating.

Cook with others. Invite your spouse, roommate, or a friend to share shopping and cooking responsibilities-one prepares the entrée, the other dessert, for example. Cooking with others can be a fun way to deepen relationships and splitting the costs can make it cheaper for both of you.

Overcoming obstacles to cooking at home

Despite all the benefits, many of us still think of preparing meals as a chore, either something that we don't have time for, or something that's only suitable for experienced cooks. Maybe you've tried cooking before and didn't like the end results, or maybe your kids just prefer takeout food?

Overcoming obstacles to cooking at home often starts with changing the way you view meal preparation or time spent in the kitchen. Some common reasons why we don't cook at home, and what to do about them, include:

Obstacle 1: "I don't have the time to cook."

Sure, shopping, chopping ingredients, cooking, and then cleaning up afterwards can be time-consuming. But there are plenty of ways to speed things up:

Shop online and have all the ingredients delivered to your door.

Get your family involved. Trade off shopping and cleanup duties with your spouse or a roommate.

Do some of the preparation ahead of time. Chop vegetables over the weekend when you're less pressed, for example, to cut down on your final cooking time.

Use fresh ingredients. Salads and raw food recipes can take just minutes to prepare.

View cooking meals as a pleasant, relaxing experience rather than a chore-it won't seem nearly as time-consuming.

2: "It's cheaper to eat fast food."

At first glance, it may seem that eating at a fast food restaurant is less expensive than making a home-cooked meal. But that's rarely the case. A study from the University of Washington School of Public Health revealed that people who cook at home tend to have healthier overall diets without higher food expenses. Another study found that frequent home cooks spent about $60 per month less on food than those who ate out more often.

3: "I'm too tired to cook at the end of a busy day."

Creating healthy meals doesn't have to involve a huge investment of effort.

Loading a slow cooker with meat and vegetables in the morning allows you come home to a piping hot meal at night, with minimal preparation and little cleanup.

Make meals in bulk and freeze leftovers in single portions to eat when you don't have the time or energy to cook.

By cooking your main protein once a week, such as a roast chicken or slow cooked turkey breasts, you can use the meat to create quick and easy meals during the week, such as soup, salads, sandwiches, burritos, or pasta dishes.

4: "I don't know how to cook"

If you're intimidated by the prospect of preparing a home-cooked meal, it's important to remember that cooking is not an exact science.

It's usually perfectly OK to skip an ingredient or substitute one thing for another.

Look online or buy a basic cookbook for simple recipe ideas.

As with anything, the more you cook, the better you'll become. Even if you're a complete novice in the kitchen, you'll soon master some quick, healthy meals.

5: "Even if I cook a healthy meal at home, I can't get my family to eat it."

Over time, you can wean your family (and yourself) off the taste of takeout and packaged food.

Start small, cooking just once or twice a week to give everyone's taste buds chance to adjust.

Young children love to cook and find it fun to eat what they've helped to make.

The childhood impulse to imitate is strong, so the more your kids see you eating healthy food, the more likely they are to follow suit.

Tips for getting started

Don't think that have to make every meal at home. Cooking at home just a few times a week to begin with can reap rewards. The more you prepare your own meals, the better you'll get at it. Eventually, you may find that eating out or ordering in becomes an occasional treat rather than the norm. Here are some tips to get you started:

Start with fresh, healthy ingredients. Baking sugary treats such as brownies, cakes, and cookies won't help your health or your waistline. Similarly, adding too much sugar or salt can transform a healthy home-cooked meal into an unhealthy one. To ensure your meals are good for you as well as being tasty, start with healthy ingredients and flavor with spices rather than sugar or salt.

Keep it simple. Steam or sauté some veggies, grill some fish or chicken, add some herbs, spices, or a healthy sauce. Simple cooking can be tasty and quick.

Cook enough for leftovers. It's great to have leftovers that can be used for a quick and easy lunch or dinner the next day. When making things like rice or pasta, cook at least double the amount you need and store it in the fridge to use with other meals. Freezing leftovers can also ensure you have a home-cooked meal on hand whenever you don't feel like cooking.

Make substitutions for healthier meals. Grill or bake instead of fry. Replace salt with garlic or onion powder. Cut the sugar called for in most recipes by 1/3 to 1/2. Decrease the meat and increase the vegetables in stews and casseroles. Choose whole-grain versions of pasta and bread, and substitute whole-wheat flour for bleached white flour when you bake.

Stock up on staples. Ingredients such as rice, pasta, olive oil, spices, flour, and stock cubes are staples you'll likely use regularly. Keeping cans of tuna, beans, tomatoes and bags of frozen veggies on hand can be helpful in rustling up quick meals when you're pushed for time.

Give yourself some leeway. It's okay to burn the rice or over-cook the veggies. After a few tries it will get easier, quicker, and tastier!

Authors: Lawrence Robinson, Jeanne Segal, Ph.D., and Robert Segal, M.A.

References

Food, Mood, and Brain Health: Implications for the Modern Clinician. (n.d.). Retrieved February 12, 2022, from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6170050/

Nutritional psychiatry: Your brain on food-Harvard Health. (n.d.). Retrieved February 12, 2022, from https://www.health.harvard.edu/blog/nutritional-psychiatry-your-brain-on-food-201511168626

Roberts, S. B., Das, S. K., Suen, V. M. M., Pihlajamäki, J., Kuriyan, R., Steiner-Asiedu, M., Taetzsch, A., Anderson, A. K., Silver, R. E., Barger, K., Krauss, A., Karhunen, L., Zhang, X., Hambly, C., Schwab, U., Triffoni-Melo, A. de T., Fassini, P. G., Taylor, S. F., Economos, C., ... Speakman, J. R. (2018). Measured energy content of frequently purchased restaurant meals: Multi-country cross sectional study. BMJ, k4864. https://doi.org/10.1136/bmj.k4864

Tiwari, A., Aggarwal, A., Tang, W., & Drewnowski, A. (2017). Cooking at Home: A Strategy to Comply With U.S. Dietary Guidelines at No Extra Cost. American Journal of Preventive Medicine, 52(5), 616-624. https://doi.org/10.1016/j.amepre.2017.01.017

Wolfson, J. A., & Bleich, S. N. (2015). Is cooking at home associated with better diet quality or weight-loss intention? Public Health Nutrition, 18(8), 1397-1406. https://doi.org/10.1017/S1368980014001943

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healthy eating Whether you live on your own or are a busy parent, finding the time and energy to prepare home-cooked meals can seem like a daunting task. At the end of a hectic day, eating out or ordering in might feel like the quickest, easiest option.

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Starker Q opened in July this year, and gives us a reason to travel all the way to Punggol. This huge space at Punggol Town Plaza houses all sorts of dishes, from satay to cone pizza and pancakes. Beer lovers, hit them up on Wednesdays from 7pm to 11pm for free-flow beer at $38++! Just like Wild Market, they offer live music frequently Plaza houses all sorts of dishes, from satay to cone pizza and pancakes. Beer lovers, hit them up on Wednesdays from 7pm to 11pm for free-flow beer at $38++! https://eatbook.sg/hipster-hawker-centres/

Just like Wild Market, they offer live music frequently

10 Hipster Hawker Centres And Kopitiams With Modern Decor And IG-Worthy Food
26th January 2018

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Disadvantages of Food Delivery Services

“1.Quality of food may suffer.  2. Food delivery services are often late.  3.Food may get cold.  4.Not the same personal touch as in a restaurant. 5.Person who delivers food may not be trustworthy 6.Food delivery may cost some money .  7.You may get lazy.  8.Food delivery may contribute to social isolation.9.Some restaurants may become  obsolete in the long run. 10.Hard to manage for smaller restaurants.  11.Excessive waste production.  12.Bad for our environment”

https://environmental-conscience.com/food-delivery-pros-cons/
Author name: Andreas

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" My specialties include macaroni and cheese and ordering Chinese-food delivery."

Ad-Rock, Musician

Instead of going to a restaurant, people often just order online or over the phone and get their favorite food delivered to their homes.

Although food delivery is quite convenient and has many additional advantages, there are also some problems related to this concept.

1. You don't have to dress up

2. Food delivery is quite convenient

3. You can eat your favorite food on your favorite spot at home

4. Watching your favorite TV show while eating

5. Using food delivery can save you time

6. No need for a babysitter

7. Huge variety of different foods

8. Food delivery is good for stressful days

9. Good for old people who cannot leave the house anymore

10. Suitable for people with disabilities

11. You may try many new foods over time

12. Ordering food online or on the phone is quite simple

13. Less risk to get infected by diseases

14. Good for shy people

15. Restaurants can win many new customers

One important advantage of using food delivery services is that you don't have to dress up when you use them.

If you want to go to a restaurant, there might be a certain dress code that you have to comply with.

Moreover, especially women are often rather insecure and want to look as good as possible when they go to a venue.

However, this often takes quite a lot of time for doing the makeup and dressing.

In turn, it will often take quite a lot of time until you are finally able to leave the house and drive to the restaurant.

With food delivery, you can save all this time and effort since you don't have to impress anyone and you can just enjoy your food wherever you want in your home.

Many people also consider food delivery services as quite convenient since you get your food delivered right to your front door and you don't have to do anything other than to push a few buttons online or to catch the phone for a minute.

While you are waiting for your food to get delivered, you can help your kids with doing the homework or with other things you urgently have to do.

While you are often seated in a restaurant and are often not able to freely choose where you want to sit, you can pick your favorite spot at home when it comes to eating your food.

For instance, if you feel you want to have a different experience today, you might want to eat your food on the balcony and enjoy the silence instead of sitting inside in the kitchen or the living room.

This can be especially nice in summer when temperatures at night are still warm.

Hence, using food delivery also allows you to be quite flexible regarding where you want to eat your food at your home.

Some people even make gaming marathons and don't leave the house for several days.

In such a case, relying on food delivery services is urgently necessary so that people will not starve during their marathon.

Hence, if you are one of those guys who really enjoy watching some sort of series and eating in front of your favorite device, using food delivery services instead of going to a restaurant might be the right way to go for you.

In general, using food delivery can also help you save quite a lot of time.

For instance, if you go out to a restaurant, you will often have to drive there for quite a while.

After you ordered, you will have to wait quite a while until your food is ready. Hence, it will often take a lot of time to go out for dinner to a nice restaurant.

In contrast, you can save plenty of time by relying on a food delivery service instead. Yes, delivery will also take some time.

However, you can use this time in a much more efficient manner since you are at home and can do everything you want or have to do while you are waiting.

Using food delivery services also helps you take care of your children by yourself.

If you go out to a restaurant, you have to get a babysitter who takes care of your kids.

Moreover, you don't know how reliable and trustworthy your babysitter really is and you may not want to leave your kid alone with a person you don't really know.

Hence, by avoiding going to a restaurant and using food delivery instead, you would no longer need a babysitter anymore since you can just look after your kids yourself.

Food delivery also enables you to choose from a big variety of different foods.

For instance, big food delivery chains offer you a huge variety of different dishes and depending on your mood, you can choose whatever you want.

In contrast, in case you attend your local restaurant, your food selection may be quite limited and there might also be the chance that some dishes will not be available at the moment.

Therefore, if you really want to make sure that you can choose every dish you want, going for food delivery instead of going out to a restaurant may be better for you.

Many people in our nowadays society work for quite long hours in a demanding job and do not have too much time for eating.

In fact, in case you leave your office in the late evening, many shops and also some restaurants may be closed and it can be quite convenient to order food from delivery companies instead of attending a restaurant in person.

Especially if you still have some work to do that night, you can just order some food online and work while you are waiting for your food to be delivered to you.

Thus, food delivery may also be an excellent option for stressful days when every minute counts.

Another advantage of food delivery is that it can also be quite helpful for the older generation in our society.

Once we get old, our physical and mental fitness often suffers quite a lot and many of us will no longer be able to walk for longer distances or to use a car.

In such a case, food delivery can be a great help since older people can just order over the phone or also over the internet if they know how to do it.

Consequently, also older people will be able to get their favorite food, even though they may no longer be able to attend a restaurant in person.

Also in case you suffer from disabilities, you may no longer be able to leave your home.

In order to get your favorite dishes, you may want to rely on food delivery since this will be the most convenient way to get your food in most cases.

In general, for all people who cannot leave their homes anymore due to several possible health issues, food delivery is a great way for those people to get their favorite foods to their homes.

Another benefit of food delivery is that you can try many different foods over time.

The selection of different foods is huge online and you have literally thousands of options to choose from.

Over time, you will be able to try many different foods and you will be surprised how good some of those foods will taste.

If you love cooking as I do, you can also get some inspirations for the future from food delivery since you can try to cook those dishes by yourself.

Another reason why food delivery services are so popular is that it is so easy to order our food online or over the phone.

You just have to make a few mouse clicks, use your favorite online payment method and you are ready to go.

Even people who are not familiar with using the internet can simply order on the phone.

If you attend a restaurant in person, there will be many other people sitting around and the chances to catch the flu or other diseases will often be much higher compared to just staying at home and using food delivery.

Especially for older people, those diseases pose a serious risk and food delivery may be the better way to go.

This is especially true for seasons of the year where the flu or other diseases are quite common.

Some people also simply do not like to go out to a restaurant.

Instead, they often just want to stay at home since they fear contact with other people.

This may be due to negative experiences from their past or due to several other mental factors.

Food delivery is not only a great tool for the general public to get their favorite food without having to go to a restaurant, it can also be a great way for restaurants to expand their customer base.

In fact, since food delivery has become increasingly popular over the past years, restaurants may even be forced to offer food delivery if they want to be able to compete in the fierce food market in the future.

1. Quality of food may suffer

2. Food delivery services are often late

3. Food may get cold

4. Not the same personal touch as in a restaurant

5. Person who delivers food may not be trustworthy

6. Food delivery may cost some money

7. You may get lazy

8. Food delivery may contribute to social isolation

9. Some restaurants may become obsolete in the long run

10. Hard to manage for smaller restaurants

11. Excessive waste production

12. Bad for our environment

Apart from the many upsides of food delivery, there are also some issues related to it.

For instance, one problem with food delivery services is that the quality of delivered food is often worse compared to eating out in a restaurant.

Quite often, food has to be delivered over rather long distances and over time, precious vitamins may be lost.

Moreover, food from delivery services is often also delivered in plastic packaging, which will often not be too appealing for your eyes compared to having food that is nicely placed on your plate in a restaurant.

Another downside of using food delivery services is that they are often not on time.

If you ask on the phone when your food will be delivered, you can often add a couple of minutes on the time food deliveries tell you.

In some cases, you might even have to wait for a quite long time and this can be quite annoying, especially if you are very hungry and urgently wait for your meal.

Due to the long delivery distances, your food may also get cold once it is finally delivered to your home.

You may have to reheat it or even have to eat it cold.

This is especially true in case you order at rush hour since the streets are often quite crowded and delivery cars often get stuck in traffic.

Hence, you may want to choose to order your food before or after rush hour is over in order to get it as hot as possible.

In some restaurants, there is also a quite nice atmosphere which you will miss out if you just order your food to your home.

For instance, if you spend your evening in a nice Greek restaurant, you will often feel like you are really in Greece since the decoration and the whole atmosphere will be in line with the Greek lifestyle.

If you just order food to your home, you will miss out on all of this.

Moreover, from time to time, it will also be quite nice if you take your spouse out for dinner to a nice restaurant in order to spend a nice evening.

Depending on where you live, using food delivery may also not be too safe.

While it is not problematic to use food delivery services in most regions, there may be areas where it is not safe to use those services.

In fact, some food delivery people may not be trustworthy and there had even been cases where people got robbed.

Hence, if you also heard from those incidents in your area, you may want to refrain from using food delivery services.

Another disadvantage of food delivery is that it can cost some money to use those services.

While food delivery will be free in most countries if you order for a certain minimum amount of money, you may have to pay for delivery if you just order food for a few bucks.

Hence, make sure to check out if delivery is free at your favorite delivery service in order to save money.

Since people do no longer have to leave their homes, food delivery may also lead to a state where people get lazy.

If you just spend your time on your couch after work on a regular basis and don't go out anymore, chances are that you will not only get lazy, but that you also gain weight since a certain level of exercising is necessary to keep us fit and healthy in the long run.

People who rely on food delivery services too much may also get socially isolated in the long run.

For instance, imagine you order from your favorite food company every day and do no longer attend restaurants or other venues anymore.

Chances are that you will lose many of your social connections over time and in the long run, there will be no social connections left at all.

Thus, make sure to have at least some time out in your life in order to avoid becoming socially isolated.

Food delivery not only implies some problems for customers, it can also lead to problems for local restaurants who don't want to engage in food delivery.

Our world is changing on a continuous basis and restaurants who don't adapt to the changing preferences of consumers will go out of business sooner or later.

Therefore, many restaurants who don't want to offer food delivery will no longer be able to compete in the future.

For smaller restaurants, it might also simply not be feasible to offer food delivery.

Those restaurants are often family businesses and every family member has to work in the restaurant in order to make the business work.

There will simply often be no manpower left to also offer food delivery in a cost-efficient manner.

Another problem with food delivery is that using those delivery services also implies the excessive production of unnecessary waste.

Food is often packaged in plenty of plastic, which is disposed into the garbage can after just a single use.

Plastic waste is a big environmental problem and by using food delivery services, you make this problem even worse.

Hence, also from a waste production perspective, you should avoid using food delivery and go for other options instead.

In general, using food delivery services can also be regarded to be quite bad for our planet.

Apart from excessive waste production, food delivery often also implies the use of food delivery cars which emit significant amounts of harmful gases into our atmosphere.

This not only leads to air pollution, it also speeds up global warming.

Therefore, if you want to make a positive contribution to our environment, you should rather cook at home instead of using food delivery on a regular basis.

Food Delivery Pros

Food Delivery Cons

Food delivery is quite convenient

Excessive waste production

You do not have to dress up

Food delivery is not always free

You can lie on the couch while eating

Often lower food quality

Using food delivery is good for lazy people

Food may get cold

Good for shy people

Food delivery can take a quite long time

Can save you time

May contribute to social isolation

Especially good for stressful days

Special feeling of restaurants is missing

Good for the older generation

People who deliver food may not be trustworthy

Helpful for people who can't cook

Some restaurants may go out of business

Lower risks for diseases

Bad for our environment

From the previous analysis, it becomes clear that there are many advantages and disadvantages of using food delivery services.

In my opinion, while it might be ok to order food from time to time, you should not rely on it on a daily basis.

Instead, eat out in restaurants from time to time.

You can also cook your own dishes at home.

If you want more information on the topic of cooking, check out all the advantages and disadvantages of cooking at home.
Sources https://en.wikipedia.org/wiki/Food_delivery https://www.t3.com/news/best-food-delivery-services-in-the-us https://urbantastebud.com/best-food-delivery-service-apps/ About the author
My name is Andreas and my mission is to educate people of all ages about our environmental problems and how everyone can make a contribution to mitigate these issues.

As I went to university and got my Master's degree in Economics, I did plenty of research in the field of Development Economics.

After finishing university, I traveled around the world. From this time on, I wanted to make a contribution to ensure a livable future for the next generations in every part of our beautiful planet.

Wanna make a contribution to save our environment? Share it!

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27 Major Pros & Cons Of Food Delivery - E&C

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" My specialties include macaroni and cheese and ordering Chinese-food delivery." Ad-Rock, Musician Instead of going to a restaurant, people often just order online or over the phone and get their favorite food delivered to their homes. Although food delivery is quite convenient and has many additional advantages, there are also some problems related to this concept.

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https://agfundernews.com/grab-lays-off-5-of-workforce-as-covid-19-continues-to-chill-food-delivery-providers
Citation: Grab lays off 5% of workforce as Covid-19 continues to chill food-delivery providers
June 17, 2020

Jack Ellis

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Sze Wee. Low.
"We Are What We
Eat: The Evolution Of Chinese Food
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Singapore", Biblio asia: National
Library, Singapore. Volume 18,
Issue 1, April to
June 2022. Retrieved from https://biblipasia.nib.gov.sg/yol-_18/issue=1!apr-to-jun-2022/evolution-chinese-food-singapore

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june 2022. retrievedform https://en.wikipedia.org/wiki