Q:what is the difference between chinese and malay nasi lemak??
A:the chinese nasi lemak has much more ingredients than malay nasi lemak

Q:do you know the orgin of nasi lemak?
A:was from the malay

Q:how to prepare satay?
A:no

Q:what is the main ingredient for satay?
A:the sauce pork chicken and mutton

survey done by wei yong xiang

Q:do u know the origin of nasi lemak?
A:no

Q:what is the diffence of malay and chinese nasi lemak?
A:not sure

Q:how to prepare satay?
A:not sure

Q:what is the main ingredients of nasi lemak??
A: dont know

acidity of food

1.suggest one harmful effect of consuming too much acid
2.give 3 types of acidic fooods
3.in some instances,our stomach may produce eccessive acid.suggest what a person may consume to treat this problem.

this a chocolate fudge

stingray it crispy at the outer but it inside is soft and tasty and the layer of sauce it add on the taste of the sting ray

muffin

muffin crispy at the outer layer but soft in the inside

CURRY FISH HEAD

THE BEST OF THE BEST . IT is the CURRY FISH HEAD . everyone i9n singapore love it so much.it is cook with fregrant curry.it is a indian dish but everyone love it

sushi one of singaporen favorite dish it a japenese food but the raw taste taste nice and tasty...

nasi lemak is a famous in singapore and this malay food has make it favourite for no just malay but other races also

Nasi Lemak Recipe (Fragrant Coconut Milk Rice)
Ingredients :
600 g 450 g 4 2 cm 6 3 cloves 1 teaspoon 1 piece 3	Rice Grated coconut, extract 5 cups of milk by adding equal amount of water Fragrant screwpine (pandan) leaves, tie into knot Ginger, slice finely Shallots, slice finely Garlic, slice finely Salt Cinnamon Cloves
Method : Wash the rice and drain well. Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed. Loosen rice grain and test for doneness. Add a little water if the rice is not well-cooked. Cover the pot tightly until rice is fluffy.

prawn mee looked kind of messy but it is nice

Ingredients:

1/2lb yellow Hokkien noodles
1/4lb fine rice-flour noodles
1/2lb boiled squid
1/4lb cooked prawns/shrimps
1/2lb belly pork finely diced and deep fried until crisp
1/4lb bean sprouts
2 eggs beaten
2 cloves garlic, finely minced
2 spring onoins finely sliced
1 1/2 tsps salt
1 tbsp light Soy sauce
1 tbsp oyster or Hoi sin sauce
2 tspns lard
2 red chillies sliced(optional)

Directions:

chicken chop most children like the taste of it the chicken is nice and the fry food make it better but a small number of adult like it if you do not like it you can see other food and their recipe to make it

Ingredients for the chicken :
1 whole Chicken (to be boiled in a large pot of water by itself)
70 ml of Sesame Oil 60 ml of Light Soy Sauce
1 medium sized cucumber 1 sprig parsley
60 ml of Concentrated Chicken Stock ( made from boiling chicken bones or from chicken stock concentrate e.g. Maggie chicken stock)
Ingredients for Chicken Stock (Optional)
300 to 500 gm of chicken feet or bones. 2 liters of water
Ingredients for the rice
1 Clove Garlic 20 gm Ginger Bruised
4 cups of Thai Fragrant Rice Cooking Oil
150 gm of chicken fat Chicken Stock
1/2 teaspoon of salt
Water that was used to boil the chicken (some to be used for cooking the rice, the balance is to be used as a base stock for an accompanying soup)
Ingredients for the condiments
20 gm Galangal (optional) 100 gm Ginger
100 gm red peppers 1 teaspoon chicken oil
20 ml concentrated chicken stock 10 to 15 ml of dark soy sauce for each diner as dip
2 cloves Garlic
Ingredients for Soup to accompany the Chicken rice
Balance of water used to boil the chicken 250 gm of cabbage
20 gm peeled shallots Spring onion for garnishing

laksa recipe

3 long fat stalks of lemon grass, mincing only their tender hearts and reserving the rest of the stalks for another use
4 hot red chilies, discarding the stem and as many seeds as you wish to reduce the fire of the paste
4 slices of galangal (substitute ginger if you can't find this fresh)
thumb-size lump of ginger
1 teaspoon shrimp paste
3 shallots, peeled and chopped
3 large cloves garlic
4 Tablespoons peanut oil
1/4 cup cilantro leaves, chopped
1 teaspoon ground turmeric
1 teaspoon sugar
1/4 cup tamarind paste Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquify it into a speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colorful but uniform paste. Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.

singaporean favourate

The favourate food of all singaporean must be satay!
It is a muslim food but now 9 out of 10 singaporean love to eat satay.

chilli crab is one favourate food of singaporean

they eat them whenever they have meals together

damai makan

this is asingaporean favourite.this are the igredients.one whole chicken two onion 3tomatoes 2 green chilli 1tsp ginger paste 1tsp garlic paste 2tbsp vinegar 2tsp curry powder 2tsp rewd chilli powder 1tsp tumeric powder 8 cloves 2 inch piece cinnamon 8cardamon 3bayleaf 1tbsp dried fenugreek leaves 4tbsp vegetable oil. thats all