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.

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). 

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/

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/

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/

 

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

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

Written by: Pamela Chia [Author, contributer]

Date: 1st June 2019

Book: Wet Market To Table

 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

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

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

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

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

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 

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

Last updated: February 2022

“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