food stalls in 1960s
Singapore,have been a food paradise.As singapore is a multi racial country,the variety of food have been vast.
There are dishes from the 3 main races in singapore,chinese,malays,indians.These food are introduced mostly by our forefathers as they are the early immigrant of singapore.It has the origin of,India,Malaysia,China.
food stalls in 1970s
In the1960s, people had been eating roadside hawkers,sitting on stools,without tables.eating cheap food,which cost a few cents.As singapore progresses through the times,price of food increases.Environment changes.These roadside hawker has upgraded to hawker centres to posh restaurant .
Maxwell food centre
Nasi lemak
Fishball noodles
BIG MACS!!!!!!
macdonalds first outlet in singapore opened in 1979 in liat towers ,orchard road.till now.there are 100 oulet around singapore.
1st A&W restaurant in Singapore.
Most of us knew that the first A&W store opened at Dunearn Road in 1966. It was the first fast food from US to step into Singapore and later expanded throughout the island and including the zoo.Due to competition from other fast food chain, business was affected. In 1999, the outlet at the Singapore Zoo was closed down. By 2002, there were only 7 outlets around the island. So did A&W finally closed in 2003 or 2004
One of the famous fingerfood stores in singapore!!
In the 1960s,choice of food has been limited.As people are not rich .they have few dishes to chose from like, fish ball noodles.It is a light fish-flavoured broth with yellow noodles or mee pok.Another example dish is Nasi lemak ,coconut rice with fried egg,(ikan bilis), peanuts, cucumber, sambal it is traditionally wrapped in banana leafs to enhance flavour.As Singapore progresses through the ages, the variety of food has increased.More foreign food has come to the cuisine of Singapore and the likes of fast foods and finger foods(For those who wants quick lunch!!!) has increased the variety of food in Singapore.people now get to have more choice to chose from.
Chinese ,being the largest population in Singapore had lots of traditional food.They are all subdivided into dialect groups.Example,Cantonese,Hakka,Teo chew and Hokkien.
One of the famous Cantonese dish is sweet & sour pork.It is a deep fried pork bits & stir fried in a sweet & sour sauce make from ketchup,sugar white vinegar and soya sauce
One of the favourites for small kids!!
Another favourite dish is congee.the white rice is boiled many times its weight of water and cook for a long time until it becomes porridge.It can be eaten with lots of other side dishes.It is use to feed sick people as it is easily digest.
congee.
one of the dialect group,hakka.
dish famous in singapore food yong tau foo .It is a dish where you can select variety of food like fishball,cuttlefish,bittergourds and many more.You can chose to eat with white rice or yellow noodle. You can also chose to eat it "dry" or with broth.You can it eat with sweet sauce or laksa gravy too.
interesting dish!!
one of the dialect group teo chew,has dishes famous in singapore.It is duck rice.it is rice cook with yam & shrimp.It can be seved with white rice too.Side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd
duck rice!!!
another dialect group hainan,has Hainan chicken rice.
The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. The rice can also be dipped with dark soya sauce. There are two type of chicken you can chose from.roast chicken and white chicken.
traditional chicken rice!!
newton hokkien mee!!!
lastly,i want to introduce another dialect group hokkien, one of their favourite dish in singapore is the Hokkien mee. Hokkien mee refers to a another of the Penang version of Hokkien hae mee. The dish uses the same egg noodles and rice noodles used in Hokkien hae mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambal chilli.
2nd largest population in singapore is the Malays. Some of their food have affluence of indonesia.i am going to introduce 2 of the famous malay dish in singapore.
Satay is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour.It may be served with a spicy peanut sauce dip, or peanut gravy, onions and cucumbers, and ketupat (rice cakes).
delicious Satay!!
Another dish is mee siam, mee siam is a dish of thin rice noodles in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore. A "dry" version, which is essentially stir-frying the rice noodles with the same spices used in the "gravy" version, are also popular among the Chinese in Singapore.
"dry "version of mee siam
Indian is the 3rd largest population in singapore,most of their food is spicy as indian loves spices.i am going to introduce 2 of their dish famous in singapore.
One of the famous dishes is Roti prata, Roti prata is the Singaporean evolution of the Pakistani and Indian paratha, a pancake bread made of dough composed of fat, egg, flour and water. Roti means bread in Hindi, while Prata means flat. It is traditionally served with curry and sugar. In addition, although consumed at any time of the day by some locals, the vast majority tend to consume it as a late night or early morning dish, particularly at 24-hour outlets.
another food is vadai .it is more of a snack than dish.
Vadai can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.
Vadai is a traditional South Indian food known from antiquity. This food can be bought in night market and mostly ,indian food stall.
Vadai .
