"Singapore" Food i Never Eat Before
*Disclaimer: Food Pic ahead. If you are Fasting, view this after sundown or before sunrise.
Before i start, this is what i ate this morning. I was thinking about it before i fell asleep, and and a result i had a huge dream about cooking and eating this and i woke up feeling so *ahem very very GIAN and i jumped out and cooked this.
Herb and Garlic Fish Fillets (Oven Baked)
Sauteed Mushrooms, Onion, Garlic, Basil Leaves, in cooking butter.
Damn shiok when it went down my throat i tell you hor.
ok. on with the post. Today, I am talking about
"Singapore" Food i Never Eat Before
I mentioned this on the Eightball Blog and I've done some investigation into this. Please look at Diagram A.
Those of you that have heard of "Singapore Noodles" before one hor, please raise your hands. <*lone mynah cheeps outside class window). Eh, this is not Xing Zhou Chao Mi Fen ok. Look closely at picture A.1 . You eat before anything that look like that anot? Looks like some blood come out after a long and painful watery session. Please look at subsequent pictures A2, A3 and A4. From the cover, it looks like our beloved "Yellow Noodle", the joy of mee rebus, prawn mee and red colored indian mee goreng with egg on top. But do not be tricked. It is actually powdery to the taste, and is more akin to pasta al dente or rubber bands. For the very young and very old, there is also the 'soft' version,in picture A4.
Oh oh, look at A5, "Singapore Noodle Sauce". The color is like plum sauce, and when i surrepticiously slipped the cover off and took a whiff, it smelled sweet. This noodle i have never heard of before has a sauce i have never heard of before, how congruent. it's what you need if you want to be an "Asian Home Gourmet", just make sure none of your guests are indeed Asian, or else they will see through your flimsy guise of pseudo pan-global cuisine straight away. It is as Singaporean as Sophie and Montgomery planning their attack on the comatose Adam (see diagram A6)
Let's move on to Diagram B:
Look at the left side of diagram B1: Singapore Hainanese Chicken Rice. um... hello? Hainanese come from Hainan Island in China, not Singapore... Singaporeans sell this kind of chicken rice by advertising the taste of Hainan Island of China... It is not a Singaoporean creation... though it is very much loved by Singaporeans. However, equating Hainanese with Singaporean is like saying Bangladeshis are Pakistanis (you'll get a nuclear winter before you explain your ignorance).
Now lets look at the right side of diagram B1. Laksa. Coconut curry noodles. Those of you that think that Laksa is actually "Coconut Curry Noodles" please raise your hand. <*lone mynah cheeps outside class window>. But then, apparantly, to them hor, it is Coconut Curry Noodles. If i ask my friends in Singapore to go eat Coconut Curry Noodles they will tell me to fly kite.
If you squint a little, diagram B2 actually says Laksa 'Kit". Quite neat huh? A Laksa Kit. In fact it's just a box, a satchet of seasoning, dried cup noodle noodles. But you got a Laksa Kit. That doesn't taste like Laksa with the wrong noodles too. Look at diagram B3, got see Laksa look like that or not? If got, you power. I never. This Laksa looks like it's good friends with Campbell's Cream of Mushroom and Cream of Chicken. Oh and it even states clearly it's "ASIAN" Laksa in case you mistake it as American, European or god forbid, Australian Laksa.
Sorry about the blur pic in diagram B4. By the time i took this pic i was too shaken with horror.
Look at Diagram B6. Hokkien Noodles. Do you see any white noodle in it? The lovely delectable white noodle we call thick bee hoon, the mainstay of Laksa and Fish Head Bee Hoon Soup? I don't see it either. In Fact, ALL Hokkien noodles sold in Sydney have no thick Bee Hoon inside. It's only the yellow powdery rubber bands inside, exactly the stuff you see in Diagram A(see above). It's all Bluff. And if you look closely at Diagram B5, the Hokkien Noodle Sauce, the picture actually got Broccolliinside. HOKKIEN NOODLE WHERE GOT BROCCOLLI ONE?!
Finally, here are two products which promise alot more accurate portrayal of their culture/countries of origin. The reason is because the makers are good 'ol Yeo Hiap Seng, the guys that gave us the smirking cat in the chin chow commercial. Yeo's have perfectly captured the texture, aroma and taste of what they set out to achieve. The Singapore Curry Sauce (Diagram C1), is overpriced, got GST, cannot eat in kopitiams and bustops or else fine $500, but tastes great. The Malaysian Curry Sauce (diagram C2) is alot cheaper, can eat anywhere, finish oredi throw where you like, tastes great, but got danger, might get robbed or get food poisoning.
Ok, That wraps up my look on
"Singapore" Food i Never Eat Before
Till next time, seeya folks.
Before i start, this is what i ate this morning. I was thinking about it before i fell asleep, and and a result i had a huge dream about cooking and eating this and i woke up feeling so *ahem very very GIAN and i jumped out and cooked this.
Herb and Garlic Fish Fillets (Oven Baked)
Sauteed Mushrooms, Onion, Garlic, Basil Leaves, in cooking butter.
Damn shiok when it went down my throat i tell you hor.
ok. on with the post. Today, I am talking about
"Singapore" Food i Never Eat Before
I mentioned this on the Eightball Blog and I've done some investigation into this. Please look at Diagram A.
Those of you that have heard of "Singapore Noodles" before one hor, please raise your hands. <*lone mynah cheeps outside class window). Eh, this is not Xing Zhou Chao Mi Fen ok. Look closely at picture A.1 . You eat before anything that look like that anot? Looks like some blood come out after a long and painful watery session. Please look at subsequent pictures A2, A3 and A4. From the cover, it looks like our beloved "Yellow Noodle", the joy of mee rebus, prawn mee and red colored indian mee goreng with egg on top. But do not be tricked. It is actually powdery to the taste, and is more akin to pasta al dente or rubber bands. For the very young and very old, there is also the 'soft' version,in picture A4.
Oh oh, look at A5, "Singapore Noodle Sauce". The color is like plum sauce, and when i surrepticiously slipped the cover off and took a whiff, it smelled sweet. This noodle i have never heard of before has a sauce i have never heard of before, how congruent. it's what you need if you want to be an "Asian Home Gourmet", just make sure none of your guests are indeed Asian, or else they will see through your flimsy guise of pseudo pan-global cuisine straight away. It is as Singaporean as Sophie and Montgomery planning their attack on the comatose Adam (see diagram A6)
Let's move on to Diagram B:
Look at the left side of diagram B1: Singapore Hainanese Chicken Rice. um... hello? Hainanese come from Hainan Island in China, not Singapore... Singaporeans sell this kind of chicken rice by advertising the taste of Hainan Island of China... It is not a Singaoporean creation... though it is very much loved by Singaporeans. However, equating Hainanese with Singaporean is like saying Bangladeshis are Pakistanis (you'll get a nuclear winter before you explain your ignorance).
Now lets look at the right side of diagram B1. Laksa. Coconut curry noodles. Those of you that think that Laksa is actually "Coconut Curry Noodles" please raise your hand. <*lone mynah cheeps outside class window>. But then, apparantly, to them hor, it is Coconut Curry Noodles. If i ask my friends in Singapore to go eat Coconut Curry Noodles they will tell me to fly kite.
If you squint a little, diagram B2 actually says Laksa 'Kit". Quite neat huh? A Laksa Kit. In fact it's just a box, a satchet of seasoning, dried cup noodle noodles. But you got a Laksa Kit. That doesn't taste like Laksa with the wrong noodles too. Look at diagram B3, got see Laksa look like that or not? If got, you power. I never. This Laksa looks like it's good friends with Campbell's Cream of Mushroom and Cream of Chicken. Oh and it even states clearly it's "ASIAN" Laksa in case you mistake it as American, European or god forbid, Australian Laksa.
Sorry about the blur pic in diagram B4. By the time i took this pic i was too shaken with horror.
Look at Diagram B6. Hokkien Noodles. Do you see any white noodle in it? The lovely delectable white noodle we call thick bee hoon, the mainstay of Laksa and Fish Head Bee Hoon Soup? I don't see it either. In Fact, ALL Hokkien noodles sold in Sydney have no thick Bee Hoon inside. It's only the yellow powdery rubber bands inside, exactly the stuff you see in Diagram A(see above). It's all Bluff. And if you look closely at Diagram B5, the Hokkien Noodle Sauce, the picture actually got Broccolliinside. HOKKIEN NOODLE WHERE GOT BROCCOLLI ONE?!
Finally, here are two products which promise alot more accurate portrayal of their culture/countries of origin. The reason is because the makers are good 'ol Yeo Hiap Seng, the guys that gave us the smirking cat in the chin chow commercial. Yeo's have perfectly captured the texture, aroma and taste of what they set out to achieve. The Singapore Curry Sauce (Diagram C1), is overpriced, got GST, cannot eat in kopitiams and bustops or else fine $500, but tastes great. The Malaysian Curry Sauce (diagram C2) is alot cheaper, can eat anywhere, finish oredi throw where you like, tastes great, but got danger, might get robbed or get food poisoning.
Ok, That wraps up my look on
"Singapore" Food i Never Eat Before
Till next time, seeya folks.
Sid found concrete manifestation for abstract/complicated/foolish/affected/inebrieted musings at 12:55 AM
7 Comments:
fantastic dude, i've been seeing it around too! haha...should have a food we've never tasted party...looks like crap, hows the singapore curry? looks scary though..haha...its all just legal piracy.
eh i actally read that chicken rice is indeeedd a singaporean dish. hainanese ya but like the way it is cooked with rice here or something is unique and unlike how its done in china.
i will ask my foodie luvvie luv for her input.
this post rocks and you're so damn cute! *chuckles*
HAHAHAH...sid, i dont believe u went ard the supermarkets and took those pics and wrote a whole essay abt "what is singapore noodles" essay!
yep, i never did quite get why they have "singapore noodles/curry/laksa"....and most of that stuff u took pic of, taste pretty much like crap...pffft!! but if u are ever craving for curry (singaporean style, but of course) buy Prima Taste...its pretty good....and easy..hahahahah
-sueann-
Jason: Canada also got "Singapore" food ah? not bad not bad... any interesting ones you've seen?
Krissy Rhino Talker: The chicken rice RICE is indeed a singaporean invention, the whole cooking the rice with sesame oil, garlic, chicken stock... giving the fantastic taste i miss...
The chicken (the white colored type) however is really hainanese. I ate a Hainan Chicken Rice recently, authentic one. The chicken was good, but it was plain ol rice -boring! The best part, gone.
Ina: Thank you, and so are you! *chuckles*
Sue-ann: You know, you're the third person asking me to get Prima Taste, after Cassy and Nello. It must be really good, but i can't find it in all 3 supermarkets in my suburb!
Anyway, I'm sure all Singaporeans living overseas can relate to this, I bet Melbourne's pretty much the same haha.
i just bought some singapore mee siam and ayam soto. dont ask ok. my dad conned me into it!
umm.. but i quite like the laksa cup-a-soup! its cheesy and novel. you dont get those kinda stuff in s'pore.
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