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hi, i am jasmine, a 14 year old singaporean

my blog is about sharing traditional food from hawker centres in singapore

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tiong bahru market is a lively food centre with Singaporean hawker stalls.

it offers a variety of hawker fare, including popular dishes like chwee kueh, lor mee, hainanese curry rice, and fried carrot cake

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Chwee kueh, a steamed rice cake, is of hokkien origin. it is slightly salted, essential to bring out the taste of the rice flour. the texture is neither firm nor stodgy, but light and supple

chwee kueh itself is made from glutinous rice flour and water, creating a soft, somewhat chewy texture. it has a subtle, slightly salty taste that's meant to complement the other flavours

the best part of it is the Chai poh, it is preserved white radish that is both savoury and slightly sweet. the fried topping adds a nice crunch and a fragrant aroma to the overall flavour

lastly i will always have chilli on the side for an extra kick

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in the 1950s and 1960s, hawker centres were considered to be a venue for the underprivileged. they had a reputation for unhygienic food, partly due to the frequent appearance of stray domestic pets and pests. many hawker centres were poorly managed by their operators, often lacking running water and proper facilities for cleaning.

more recently, hygiene standards have improved, with pressure from the local authorities. this includes the fulfilment of requirements, where a decent standard of hygiene is required for the stall to operate, and rewarding good hygiene

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nothing can go wrong with a bowl of Laksa.

the seafood-based broth added with coconut milk which gives the soup a slightly creamy, sweet flavour but with a spicy kick.

my personal go-to is a Curry laksa, it has a balance of sweet (from coconut milk), spicy (from chilies and curry paste), and savoury (from broth and spices). the broth can also be slightly fishy depending on the ingredients, such as prawns or fish cakes

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hawker centres consists a wide range of cultural diversed foods including Chinese, Malay, Indian.

it also incorporates elements from Eurasian, Indonesian, and other cuisines.

diverse cuisines includes

Chinese: hainanese chicken rice, hokkien mee, dim sum, and many more

Malay: nasi lemak, satay, and various curries

Indian: biryani, curries, roti prata, and various rice dishes

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hawker culture is a part of Singapore’s identity.

hawker culture is a cultural heritage that best represents Singapore’s multicultural heritage, it’s viewed as a important community space and a hope for a greater appreciation and recognition for our hawkers

it is an integral part of the Singapore way of life as evolved from street food culture, hawker centres have become markers of Singapore as a multicultural city-state