#salted egg in singapore

[dasooneggssupplier]

5 Best Places to Buy Salted Eggs in Singapore

Salted eggs have long been a beloved staple in Asian cuisine, known for their unique flavor and versatility. Whether used in traditional dishes or contemporary recipes, they add a savory depth that is hard to match. In Singapore, the demand for high-quality salted eggs has only increased, making it essential to know where to find the best suppliers. This article explores the top five places to buy salted egg in Singapore, ensuring you get the best quality for your culinary needs.

1. Dasoon

A Convenient Choice

Dasoon is a well-known onlinemarket in Singapore, offering a wide variety of eggs, including salted eggs. With numerous outlets across the island.

Quality and Price

Dasoon prides itself on offering products at competitive prices without compromising on quality. Their salted eggs are consistently fresh, and they often have promotions, making it an affordable option for families.

Customer Experience

Shopping at Dasoon is a pleasant experience with well-organized aisles and friendly staff. The onlinemarket offers online shopping, providing added convenience for those who prefer home delivery.

2. Giant Hypermarket

A One-Stop-Shop

Giant Hypermarket is another excellent place to buy salted eggs in Singapore. Known for its extensive range of products, Giant is a one-stop-shop for all your grocery needs, including high-quality salted eggs.

Freshness Guaranteed

Giant ensures that their salted eggs are always fresh, sourcing them from reputable suppliers. This commitment to quality makes it a reliable choice for those who want the best for their culinary creations.

Accessibility

With multiple locations across Singapore, Giant Hypermarket is easily accessible to most residents. Their large stores and ample parking make shopping here a breeze.

3. NTUC FairPrice

A Trusted Name

NTUC FairPrice is one of Singapore's most trusted supermarket chains, known for its commitment to quality and customer satisfaction. When it comes to salted eggs, FairPrice offers some of the best options available.

Value for Money

FairPrice is dedicated to providing value for money, and their salted eggs are no exception. They offer a variety of packaging options, allowing you to buy in bulk or in smaller quantities as needed.

Community Focus

FairPrice also engages in various community initiatives, making it a socially responsible choice for your grocery shopping. Their customer loyalty programs and promotions add extra value to your purchases.

4. Hockhua Tonic

Speciality Store

Hockhua Tonic specializes in health foods and traditional Chinese medicine, making it a unique place to buy salted eggs. Their focus on quality and health benefits sets them apart from typical supermarkets.

Premium Quality

At Hockhua Tonic, you can expect premium quality salted eggs, often sourced from traditional farms. Their eggs are known for their rich flavor and excellent texture, perfect for gourmet cooking.

Expert Advice

The staff at Hockhua Tonic are knowledgeable about their products and can offer expert advice on how to use salted eggs in various recipes. This personalized service enhances the shopping experience.

5. Online Platforms

The Digital Marketplace

In today's digital age, online platforms have become a popular way to buy groceries, including salted eggs. Websites like RedMart, Shopee, and Lazada offer a wide range of salted eggs suppliers, providing the convenience of shopping from home.

Variety and Convenience

Online shopping platforms offer a vast variety of salted eggs, including organic and specialty options. This variety allows you to find exactly what you need without the hassle of visiting multiple stores.

Delivery Services

Most online platforms offer reliable delivery services, ensuring that your salted eggs arrive fresh and on time. This service is particularly beneficial for busy individuals and families.

How to Choose the Best Salted Eggs

Quality Indicators

When choosing salted eggs, look for indicators of quality such as firm texture, vibrant yolk color, and a balanced saltiness. High-quality salted eggs should have a rich, creamy yolk and a pleasant aroma.

Packaging

Proper packaging is crucial for maintaining the freshness of salted eggs. Opt for eggs that are well-sealed and stored in cool conditions to ensure they remain fresh until use.

Price vs. Quality

While price is an important consideration, it's essential to balance it with quality. Cheaper options might not always provide the best flavor or texture, so be willing to invest a little more for premium quality.

Popular Recipes Using Salted Eggs

Salted Egg Prawns

Salted egg prawns are a popular dish in Singapore, combining succulent prawns with a rich, savory salted egg sauce. This dish is perfect for dinner parties and special occasions.

Salted Egg Yolk Chicken

Another favorite is salted egg yolk chicken, where crispy chicken pieces are coated in a luscious salted egg yolk sauce. It's a crowd-pleaser that’s easy to make at home.

Salted Egg Fish Skin

Salted egg fish skin has gained popularity as a snack, offering a crunchy, addictive treat. It's perfect for snacking or as an appetizer.

Health Benefits of Salted Eggs

Nutritional Value

Salted eggs are rich in protein, vitamins, and minerals, making them a nutritious addition to your diet. They provide essential nutrients that support overall health and well-being.

Energy Boost

The high protein content in salted eggs makes them an excellent source of energy, perfect for an active lifestyle. Including them in your meals can help maintain energy levels throughout the day.

Culinary Versatility

Salted eggs can be used in a variety of dishes, from traditional Asian cuisine to modern fusion recipes. Their unique flavor enhances both savory and sweet dishes, making them a versatile ingredient in the kitchen.

Storage Tips for Salted Eggs

Refrigeration

To keep salted eggs fresh, store them in the refrigerator. This helps maintain their quality and prevents spoilage.

Avoid Freezing

Freezing salted eggs can alter their texture and flavor, so it's best to avoid freezing them. Instead, store them in a cool, dry place if refrigeration is not available.

Proper Handling

Handle salted eggs with care to prevent cracks and contamination. Always check the eggs for any signs of damage before use.

Conclusion

In Singapore, the demand for high-quality salted eggs is met by several excellent suppliers. Whether you prefer the convenience of supermarkets like Sheng Siong, Giant Hypermarket, and NTUC FairPrice, the specialty offerings at Hockhua Tonic, or the ease of online shopping platforms, you have plenty of options to choose from. By considering factors such as quality, price, and packaging, you can ensure that you select the best salted eggs for your culinary needs. With their rich flavor and versatility, salted eggs are a valuable addition to any kitchen, enhancing a wide range of dishes with their unique taste.

[buffetlicious]

Walked around and helped myself to Norway Lobster with Chilli Crab Sauce and Fried Mantou. Now, the lobsters were warm and the chilli crab sauce fantastic when you eat it with the mantou but alas, the spiny lobsters weren’t as fresh and succulent as they should be with some on the mushy side.

I enjoyed the Salted Egg Prawn so much that I had seconds. They were not only crunchy but also savoury and sweet with a coating of salted egg yolk sauce. Even better is that I don’t have to deshell them. I think this was my favourite item of the night and my colleague agreed with me.

I avoided the Seafood Spaghetti as the noodles would fill me up and I rather spent it on the other premium proteins. The restaurant was very generous with the Hong Kong Style Barramundi as the fish came in chunky cuts sitting in soya sauce.

[garmmy]

2024 jp trip report (food edition)

i had originally planned to visit tokyo in 2020, but covid happened and...finally this year i managed to go on the trip! ;w; i rarely go overseas but it was really fun just walking around and stumbling upon things. i want to save up for the next japan trip already...

i'm making the post mostly to remember where i've been! i'm splitting up the food and the sights because of tumblr's image limit per post 🙄 will be posting the food here!

(sights edition here)

Day 1 (13/5/2024)

we arrived at night so pretty much everything was closed, but before i went to bed i had some cold haikara udon...i love cold udon so much and wish there was a way to get it cheap back home 😭 i also added some chilli oil with garlic, but it wasn't spicy..only the first day in and i miss singapore's spicy food 😂

Nakau なか卯 (chain store, multiple outlets)

Day 2 (14/5/2024)

we spent day 2 at ikebukuro and nakano...mostly browsing weeb shit 😭

started the day with some breakfast at komeda's coffee, they have a morning set and auugfhjhghh the bread used in japan cafes' toast is always so soft and fluffy..obsessed

Komeda's Coffee コメダ珈琲店 (chain store, multiple outlets)

at nakano broadway, the basement had some supermarkets/grocery stores and one of them sold sashimi. i didn't end up buying from here, but...LOOK at this sashimi, for 580jpy?? omg 😭😭😭 i want

we had lunch at a hayashi rice place near nakano broadway! i had curry omurice myself while my friend got the hayashi omurice. the omelette was sooo good...society if i could cook an egg like this on my own

Hayashi-ya Nakano-so ハヤシ屋中野荘 164-0001 Tokyo, Nakano City, Nakano, 5 Chome-55-15

and for dinner we had monjayaki at ikebukuro..we've never tried like, actually cooking the monjayaki before? so it was a fun experience!

Monjaya Mon もんじゃや紋 170-0013 Tokyo, Toshima City, Higashiikebukuro, 1 Chome−12−10 ヤンズビル 3F

Day 3 (15/5/2024)

on my morning walk i decided to try a canned drink from a vending machine. satsuma-imo milk! so in singapore, there was recently a 'nutri-grade' rating introduced mandatory for all drinks to indicate the sugar level in the drink. i didn't think i would miss it in japan LOL i'm sorry but drinking this drink was like drinking sugar syrup T_TT i think as i got older my sugar tolerance has drastically dropped..

we started at akihabara, and had brunch at niku no mansei (yes the well-known building with like 10 floors of meat before it closed, i think it split into a couple of places?) we went to the akiba place branch for their hemborger hamburg steak...how am i supposed to go back to eating it in singapore after this?? 🫠 IT'S SO GOOD (i'm also laughing at the token broccoli though)

Niku no Mansei Akiba Place 肉の万世 アキバプレイス店 101-0021 Tokyo, Chiyoda City, Sotokanda, 3 Chome−15−1, Akiba Place, 3F

after akiba we went to asakusa, and since it's asakusa we had to have some tendon..we just went into one of the tendon places we spotted but i didn't realise it was akimitsu!? we have akimitsu in singapore too 😂 but loved the tempura eel!

Akimitsu 秋光 111-0032 Tokyo, Taito City, Asakusa, 1 Chome-29-11

Day 4 (16/5/2024)

i got some plum onigiri from famima for breakfast on my morning walk. oughgkhghjh i already miss conbini onigiri so much...affordable yet tasty! i really love onigiri, but our convenience store onigiri in singapore is a bit overpriced, which wouldn't be so bad if the onigiri itself wasn't also terrible with cold hard rice :')

we started the day at tsukiji outer market. SEAFOOD..... we finally got some sashimi today, my beloved,,, we had engawa truffle salt sushi and also a sashimi bowl of the day. and also it was my first time trying shiokara! apparently it's squid in a kind of sauce made from fermented fish/sea animal innards. i'm not sure if it might be an acquired taste, but for a seafood lover like me it was so good 🥺 the lady serving us food was also really nice and we had a little chat even with our terrible spoken japanese lol.

Taneichi たねいち 104-0045 Tokyo, Chuo City, Tsukiji, 4 Chome-9-5

i also found shirako in the market! it was my first time eating it (i think it can be found in singapore? but not particularly common). other than the shiso leaf it was served plain though, while i like the taste i kinda wish i had rice or something to go with it.

also we got some matcha latte from the market before leaving! i got the 'less sweet' which was perfect, when a lot of times the least sweet (without being zero sugar) option from drink stores are too sweet for me..

Matcha Stand Maruni マッチャスタンドマルニ 104-0045 Tokyo, Chuo City, Tsukiji, 4 Chome−14−18

some ramen for dinner at ryogoku! admittedly i'm not a super into ramen person 😅 but butter in noodles is always such a nice combo!

Tadokoro Shoten 田所商店 (chain store, multiple outlets)

and some parfait for supper. look at their logo!! so cute 🥹🥹🥹

Mayonaka Farm (Ryogoku Yokozuna Yokocho outlet) 真夜中牧場 両国横綱横丁店 130-0026 Tokyo, Sumida City, Ryogoku, 3 Chome-22-8

Day 5 (17/5/2024)

started the day with some zaru soba. it was nice but cold soba was kind of a mistake because it was raining that morning and so COLD lol

Yudetaro ゆで太郎 (chain store, multiple outlets)

we started at shinjuku today and walked our way down to shibuya. with my friend's recommendation we tried blue bottle coffee? the latte was nice and even had this natural sweetness(?) to it despite not adding sugar.

Blue Bottle Coffee ブルーボトルコーヒー (chain store, multiple outlets)

and then we went to takeshita street. i think marion crepes is the most well-known one, but the queue..??? so we ended up going to another crepe store. it's still a treat and has a variety of flavours! i got the regular strawberry whipped cream.

Santa Monica Crepes サンタモニカクレープ 150-0001 Tokyo, Shibuya City, Jingumae, 1 Chome-16-16-8

late lunch at yomenya goemon! i had the tarako butter one and i really liked it...i think i could try buying some mentaiko from donki back home and trying it out myself..

Yomenya Goemon 洋麵屋 五右衛門 (chain store, multiple outlets)

Day 6 (18/5/2024)

conbini haul for the morning. i would like to shoutout to famima's pudding in particular; i feel a lot of store-bought pudding tend to be closer to the jelly-like consistency, but i prefer my pudding to be closer to the creamy? eggy? like consistency and famima's pudding is perfect for the price ;w;

we went to miura peninsula in kanagawa for the day using the misaki maguro ticket (it's so worth!! highly recommend if you want a day trip from tokyo). for breakfast we had some coffee and toast at coffee house poem. their signature blend (kaigan blend) in particular was really unique and nice..kinda regret not ordering that for myself 😂 love the rustic interior too!

Coffee House Poem (Miurakaigan outlet) ぽえむ三浦海岸駅前店 238-0101 Kanagawa, Miura, Minamishitauramachi, Kamimiyada-3130

nearby there's a souvenir shop selling mainly jams, and pickles (including daikon, one of miura's specialties). did you know that i hated eating radish until japanese daikon changed my life 🤣 i also got some persimmon jam to try since i'd never really heard of it! and also some honey+daikon candy.

Temiyage Iroiro Miura Store 手土産いろいろ 三浦ストア 238-0101 Kanagawa, Miura, Minamishitauramachi, Kamimiyada-3255

and finally we got SUSHI...i could cry the maguro here is so good 😭😭😭😭😭 the place is called 'kaitenzushi kaisen', but the sushi does not actually 'kaiten'/revolve, the chefs just serve it 😂 we used the maguro ticket on this so we got some maguro and some local catch!

Kaitenzushi Kaisen 廻転寿司 海鮮 238-0101 Kanagawa, Miura, Minamishitauramachi, Kamimiyada-3372-18

we then took the train to misakiguchi station, and the bus to misaki port. there's a market there called urari marche, which sells seafood and veggies mainly. we got some skewer hotate (scallop) and maguro karaage there! i was not a big fan of the maguro karaage though..i still think maguro is best as sashimi lol

Urari Marché うらりマルシェ 238-0243 Kanagawa, Miura, Misaki, 5 Chome-3-1

right next to the port was a cafe i used my ticket on, for some danish loaf with pistachio ice cream and a coffee drink. the ice cream goes so well with the fruity loaf!

3204 bread&gelato 238-0243 Kanagawa, Miura, Misaki, 3 Chome-12-10

Day 7 (19/5/2024)

went for a short walk at ueno park in the morning. there were some food stalls there! we tried some of the freshly roasted hojicha, and also some mitarashi dango. there's some skewered fish that looked good but i didn't try because i was scared of the bones 😅 and other kinda matsuri-like foods such as kakigori and yakisoba, a bit higher priced i guess because of the tourists there but i'm not a fan of yakisoba so 😆

also there was an asian food festival going on near shinobazu pond! i didn't try the food (it seemed largely SEAsian food, we can get cheaper thai, viet food etc in singapore anyway), but also for some reason there is a food truck for US food? and the representative food is 'american long potato' 😂 is that a thing in US? (ok but i know US is huge)

i met up with a friend for lunch at akiba and they recommended ootoya! a restaurant chain for teishoku. i got the recommended fried fish and veg in sweet vinegar sauce and 🥺 the taste mix is so good! i also wanted to randomly bring up something i'll miss about japan: pretty much every eatery, whether cafe or restaurant, serves free water, or even green tea! you rarely get free water in singapore eateries even though we have friggin drinkable tap water here 🙄 (except in japanese chains like saizeriya or sukiya..lol) you'll have to buy overpriced bottled mineral water or something even if you just want water to go with your meal.

Ootoya 大戸屋 (chain store, multiple outlets)

after some walking around akiba (i.e. combing weeb stores), we stopped for some thick fluffy toast and drink (mine was cinnamon toast and almond cafe latte) at vault coffee. true it was a sunday, but we were surprised that it was some random cafe hidden in third floor of what looked otherwise like a normal commercial building on the outside, and it was still soo crowded, we had to wait a little while to be seated!

VAULT COFFEE 101-0021 Tokyo, Chiyoda City, Sotokanda, 4 Chome−5−1 3F

and this marks the end of our week-long food journey in japan 😆 i had to save a lot of funds for my splurging on weeb and stationery stuff LOL, but i hope the next time i come i can focus more on sightseeing and food maybe! but for now it's back to capitalism to save up first 🏃

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[archeryqueen95]

I was tagged by the amazing @narcobarbies !! Thank you so much for tagging me!! 🥰💕🥰💕🥰💕🥰

Last Song: Off the Record by IVE

Song Stuck in my Head: Every Summertime by Niki

Favorite Color: Purple, Green, Black, Blue sometimes Pink

Currently Watching: Sex Education, Money Heist, and Found on Peacock

Currently Reading: I've been reading a lot of lately. So, I would definitely pick: Hiding a Vampire by @jonghoslvt , The Thing About Pretty Boys by @marycorcaroli , Private Lessons by @anundyingfidelity , Something Else by @misslovasstuff , Strawberry and Black Tea by @bowieandqueen11 , Caramel, Salted by @citrinae , and Distraction by @obscure-imagines

Currently Craving: That's amazing question! I'm craving love and affection!!! 😂😂😂😂 But, for food definitely craving Honey Chicken Chipotle Strips from Chili's and Chinese food

Last Movie:  Anna Lucasta (1958)

Sweet, Spicy, Savory: All of the Above because I'm greedy! 😂🤣😂

Relationship Status: Very single 😪😪 * in Debbie Jelinsky voice* Don't I deserve love... and jewelry?

Current Obsession: I'm not really sure what I'm obsessed with of lately. I guess it would be health, my painting skills, and mental health

3 Favorite Foods: I'm addicted to good food. So, I'm going to list them all:  Crab Rangoons, Spinach and Artichoke dip, Southwestern Egg rolls, Cinnamon rolls, Brownies, Pound cakes, Cheesecakes, Cookies, Pancakes, Waffles, Dumplings, Potstickers, Ham Lo Mein, General Tso's chicken, Orange Chicken, Hunan Wings, House Special Fried Rice, Shrimp Egg Foo Young, Moo Shu Pork, Crunchwrap Supremes, Chicken Chalupas, Cinnamon Twists, Coconut Shrimp, and Crispy Honey-Chipotle Chicken

Last Thing I Googled: List of Christmas Movies to Watch

Dream Trip: I want to travel the world actually one day. My dream destinations would be: South Korea, Japan, Maldives, Hawaii, Bora Bora, London, Singapore, France, Biloxi, Mississippi and Bali

Anything I Want Right Now: I want to go to sleep and I want Chinese food

I'm going to be tagging (No Pressure!) I Love Y'all!!!: @cmcclain001 @5tar1117 @evilgeniusandcats @untilspringdays @seungkwan-s @syeiralei @unica-angel @thenerdybonbon @laymedead @to1gf @stardustspell @atinystraykid @xandis @baekhyunsbambi @siyeona @blackinkedobsession @mars-aria @iamcon-fu-sion @negrowhat   @saudadewrites @sweetcantae @cozygurlll @ravensfreckles @six2vii @dreamsxannie @astarkey @youremysputnik @sinpiesinpie @lovwonho @bxrn-thxs-wxy-90five @lonesplendour   @inlove-withfrogs @hydesjackiespuddinpop @soolucky @ijkailm @trashlord-007 @cakeandcloth @lunaintheskyforever @aengustheprizewinninghog @grl-supremacy @dental-jewelry @hohowonho

[weightlessisthenewblack]

Food log May 24:

Breakfast:

2 hard boiled eggs - 155

6 cherry tomatoes - 18

2 medium strawberries - 8

Total - 181

Lunch:

Pizza Pocket - 250

5 Buttery garlic pretzel twists - 33

Total - 283

Dinner:

150g homemade Singapore noodles - 261

Snacks:

2 lemon cream cookies - 190

2 chocolate fudge cookies - 190

25 g salt and vinegar crispy minis - 113

Total: 493

Total consumed: 1218

Burned: 313

Total Net: 905

Snacks will be the death of me

[jewelry-making]

How to Celebrate the Dragon Boat Festival: History, Culture and Customs

The Dragon Boat Festival (Duan Wu Jie) is a traditional Chinese festival that has been celebrated for over 2,000 years. It is held on the fifth day of the fifth lunar month, which usually falls in June on the Gregorian calendar. The festival has a rich history and culture that is celebrated in different ways across China and other parts of the world. The most popular theory of the origin of the festival is that it was derived from the commemoration of a great patriot poet, Qu Yuan. Qu Yuan was a minister in the state of Chu during the Warring States period (475-221 BC). He was exiled by the king for opposing alliances with other states and committed suicide by drowning himself in the Miluo River. The local people who admired him raced out in boats to save him or retrieve his body. They beat drums and splashed their paddles in the water to scare away fish and evil spirits. This is said to be the origin of dragon boat racing.

The Dragon Boat Festival is celebrated in different ways across China. In southern China, especially in Guangdong, Hong Kong, and Macau, people eat zongzi (sticky rice dumplings) wrapped in bamboo leaves. The fillings can vary from sweet to savory and include pork belly, salted egg yolk, mushrooms, chestnuts, and red bean paste. In northern China, people eat wheat dumplings called jiaozi instead. Dragon boat racing is another popular activity during the festival. It involves teams of paddlers racing dragon-shaped boats to the beat of drums. The races are held on rivers or lakes and are accompanied by loud cheers and applause from spectators.

The Dragon Boat Festival has become an important cultural event around the world. It is celebrated in many countries including Singapore, Malaysia, Vietnam, Korea, Japan, and the United States. In addition to dragon boat racing and eating zongzi, other activities include making sachets filled with herbs to ward off evil spirits and hanging calamus and wormwood leaves on doors to repel insects. I hope this information helps you understand more about this wonderful festival! Let me know if you have any other questions or if there’s anything else I can help you with. This is another blog post I wrote in French. If you are interested, please click to read https://teaware.over-blog.com/

[sunshineandsuitcases]

Dubai, UAE (2022)

Part 2

Hari pertama di Dubai kita ke Burj Al Arab. Burj Al Arab artinya “Menara Arab”. Hotel yang arsitekturnya kayak yacht Arab tradisional. Kalau ikut tour pastinya don’t expect too much. Di sini cuma singgah aja di depan (sebelum pos satpam hotel) buat foto dengan view hotel yang iconic.

Sepanjang jalan menuju Burj Al Arab, kalian bakal disuguhkan pemandangan rumah-rumah besar dan mewah. Udah paham strata sosial di Dubai kan? Kalau locals itu hanya ada kategori rich, very rich, very very rich, dan crazy rich. Locals tapi ya! Yang beneran warga negara UAE (Emirati), bukan pendatang. Pokoknya kalau locals dari lahir sampai meninggal bakal diprovide sama Sheikh.

Burj Al Arab ini hotel yang konsepnya “kemewahan Arab”. Hotel bintang 7, ratenya start dari 27 juta IDR semalam. Tapi, sejak masa pandemi mereka bikin “tour inside Al Arab” buat keliling Burj Al Arab. Jadi bisa datang untuk foto-foto aja.

Nah, paketannya kalau berdasarkan insideburjalarab.com ada yang tour + minum kopi berlapis emas, ada tour + spa, dsb. Tour keliling Burj Al Arab dan ngopi cappuccino ber-sprinkle emas dibanderol dengan harga 399 AED atau sekitar 1,7 juta IDR. Termasuk murah untuk luxury experience, nggak? (Please, jangan dihujat karena nanti di part-part selanjutnya bakal lebih fantastis lagi harga-harga atraksinya).

Di depan Burj Al Arab, udah puas foto-foto, kita lanjut keliling Palm Jumeirah. Palm Jumeirah adalah gugusan pulau buatan yang bentuknya seperti pohon palem. Isinya real estate dan hotel berbintang, ada juga apartemen-apartemen mewah yang dibeli artis-artis Hollywood. Sebenarnya Burj Al Arab ini juga termasuk dalam Palm Jumeirah tapi kita jalan ke sisi-sisi lainnya.

Ini salah satu apartemen yang kita lewatin, harganya start from 3,7 juta AED atau sekitar 15 miliaran IDR. Ingat, start from ya!

Next, kita ke tempat nongkrong masyarakat Palm Jumeirah. Walaupun sebenarnya pas ke sini juga nggak ketemu Emirati, dan banyakan pendatang. Jadi, ini namanya The Pointe. Kayak tempat rekreasi keluarga, di pinggir pantai. Bisa main air di pantai, kayaking, naik boat, dsb. Ada tempat shopping, resto, arcade, dan tempat bikin festival-festival gitu tiap weekend. Mirip dengan Pier 39 di San Fransisco tapi ini versi high end.

Foto Hotel Atlantis The Palm yang diambil dari The Pointe. Hotel ini yang ada perosotan dan waterboomnya melewati kolam ikan hiu itu (sering lihat pas scroll reels di instagram). Rate semalam di Hotel Atlantis ini start from 11 jutaan IDR.

Untuk pemandangan lebih jelasnya bisa search aja di google. Ini saking menikmatinya sampai nggak banyak foto-foto di sini. Cuma sempat ke Starbucks buat beli oleh-oleh tumblr Dubai. Yang berbeda dari Starbucks Indonesia apa, Nad? Pertama menunya dong pasti! Yang kedua cemilannya banyak banget! Starbucks UAE ini isi cemilannya beraneka ragam. Coklat susu bentuk telur, pretzels, coklat almond. Keripik kentang, kacang-kacangan, buah kering.Sampai bingung. Emirati apa suka ngemil banget ya?

Mini egg milk chocolate Starbucks Dubai, temen-temennya ada pretzel dan almond chocolate. Sebelahnya itu roti 7 days yang di Indomaret atau Alfamart Indonesia ada tiruannya, 5 Days. Tapi rasa dan isiannya 7 Days tetap juara 1!

Yang dipesen di Starbucks Dubai nama minumannya “Double Caramel Frappucino”. Sebagai orang yang tidak suka minuman manis termasuk caramel macchiato, frappucinonya ENAK! Caramelnya beda dengan Starbucks lain, kayak caramel yang salted dan rasanya kayak nggak terlalu manis, tapi caramel? Bingung, pokoknya enak! Foto sebelah kanan itu official merch Starbucks untuk World Cup. Di dasar botolnya ada gawang, bisa dilepas pasang. Hahahaha

Di bawah ini beberapa footage jalanan dubai yang aku jadiin GIF. Kayak beneran living in the future ya, Dubai ini?

Dua menara ini adalah hotel, lupa namanya apa. Tapi mirip sama Marina Bay Sands Singapore, bedanya cuma ada 2 menara. Kalau melintas di depannya, di antara tower bisa lihat Burj Khalifa di tengahnya.

Jalanannya menurutku persis di film Disney zaman SMP, Meet The Robinsons. GIF sebelah kanan itu kelihatan public transportnya masyarakat Dubai, seperti MRT cuman relnya di atas. Seatnya ada kelas-kelasnya kayak Gold, Silver, dll. Tapi kalau naik, make sure kalian duduk sesuai tiket yang dibeli soalnya di Dubai itu strict banget masalah public rules. Kalau kalian pendatang di Dubai, jangan berani macam-macam. Hukumannya sedikit-sedikit deportasi. Bahkan ada yang sampai dicekal, nggak bisa masuk Dubai lagi seumur hidup.

Salah satu bukti Dubai ini living in the future adalah gerbang tolnya nggak bayar pakai kartu lagi! Yes! Di GIF kalian bisa lihat yang segiempat kayak portal itulah gerbang tolnya. Otomatis langsung terdebit dari saldo kalian.

Oh iya, kalau kalian lihat Emirati mobilnya bagus-bagus, itu memang betulan! Mereka beli mobil kayak kacang goreng. Yang kurang mampu dipinjemin uang sm Sheikh. Yang nggak mampu beli rumah? Dikasih tanah sama Sheikh, terus bangun rumahnya dikasih pinjaman uang dan terserah balikinnya mau kapan aja, tanpa bunga. FOR EMIRATI ONLY YA!

Kalau kita nikah sama Emirati terus jadi warga negara, dapat jatah dari pemerintah nggak? Tergantung! Kalau kalian cewe, no. Nggak dapat apapun, sepeserpun. Yang bakal dapat anaknya, jika mereka citizen. Dapat apa? Sekolah, kuliah, pekerjaan, termasuk rumah, mobil kalau kalian nggak mampu beli, bahkan meninggal yang bikinin tenda pun pemerintah ya! Kalau laki-laki yang menikahi cewe Emirati? Dia akan dapat hak seperti Emirati. Gila kan? Hahahahahaha

Part selanjutnya kita jalan-jalan ke Abu Dhabi🏎️

[umakemehungry]

BBQ & seafood at Chomp Chomp (1) Salted Egg Sotong 蛋黄苏东 (2) Stir Fried Qing Long Vegetables 清炒青龙菜 (3) BBQ Stingray 烧烤方鱼 📍Fu BBQ Seafood Location: Chomp Chomp Food Centre, 20 Kensington Park Rd, 01-21, Singapore 557269  #umakemehungry #singapoeinsiders #burpplesg #singaporefoodie #ontheblog #foodporn #food #foodie #shiokfoodfind #foodspotting #foodiegram #autogramtags #foodlover #eatnonstop #nomnom #foodspiration #foodiegram #eateateat #foodphotography #foodgrammerph #foodshare #foodieheaven #TeamPixel #notsponsored #ForkYeahFoodies #TheFoodieInitiative #eatwithfoodiez #madmunchies #letstreatworldfoodies #internationalfoodiesunite #teamhappyfoodies (at Chomp Chomp Food Centre) https://www.instagram.com/p/Cj9HYRPBtQE/?igshid=NGJjMDIxMWI=

[dasooneggssupplier]

Uncovering the Secret of Salted Egg in Singapore

With its deep origins in Asian culinary traditions, salted eggs in Singapore are a popular delicacy that has gained popularity. Both locals and tourists have been won over by the adaptability and unique flavor of salted eggs, which has influenced everything from traditional dishes to innovative culinary creations. In this blog, we'll examine the history, preparation methods, and innumerable delicious dishes that call for this well-liked spice. Read more

[buffetlicious]

The slow braised Black Angus Prime Beef Rib was tender and soft with the right amount of fat in there and the gravy was rich and flavourful. Here are the bits and pieces I picked up walking among the different food stations. I love the Truffle Mashed Potatoes with the subtle perfume of the earthy fungus.

See, I told you I went for more of the Salted Egg Prawn and also picked up a piece of the barramundi which while meaty wasn’t a hit with my palate as I found it on the plain side. Dining partner came back with this Pan-Fried Lobsters from the Indian Station. Unfortunately, it was overcooked and the flesh was dry.

The wait staff were busy serving drinks with a skewered lychee perched on top. They came over to our table as asked if daddy (that would be moi) would like one. I nodded, not sure how to response as my “son” opposite me is a colleague. :D A non-alcoholic Fruit Juice Cocktail was placed in front of me. I think it was just a concoction of lime juice and canned lychee syrup in there but refreshing, nonetheless.

Later in the evening, the staffs were handing out Goodies Bag to male diners or at least men who look like fathers. I got my office’s “son” with me so they gave one to me. The perks of being a “father” minus the responsibility! :D The bag contains a 20% off return voucher for a certain buffet theme as well as an Inductive Charger for handphone.

[thehungrykat1]

Tung Lok Seafood From Singapore Opens Third Branch at Greenhills Mall

Tung Lok Seafood, a renowned destination for Singaporean-Chinese style seafood, has now opened their third branch at the new Greenhills Mall in San Juan City. This international franchise from Singapore has captured the hearts of Filipinos with their tantalizing array of dishes including award-winning classics such as Tung Lok's signature Chilli Crab. Now we have more locations to enjoy these all favorites.

You can find the newest branch of Tung Lok Seafood at the ground floor of the new Greenhills Mall. It was also our first time to visit this newly renovated area inside the Greenhills Shopping Center so everything really looks pristine.

The Tung Lok Group was established in 1984 by Mr. Andrew Tjioe and is the leading restaurant group in Singapore with over 30 restaurants across Asia. This popular restaurant made its way to the country courtesy of Eric Teng, who also owns and manages other local favorites such as Mango Tree, Genki Sushi, Kureji, Sen-Ryo, and Wong Place.

The Greenhills Mall branch is quite spacious, with a total seating capacity of 113 guests. The elegant interiors make it a great venue for celebrating special occasions with family and friends.

Aside from the main dining hall, it also has several private and semi-private dining rooms which can cater from 8 up to 40 guests when combined.

Tung Lok Seafood sets itself apart from the usual traditional Chinese restaurants by offering a mouthwatering range of traditional Chinese cuisine from Cantonese, Shanghainese, and Sichuan dishes with a dash of modern creations. Tung Lok 同乐 means being happy together, and true to form, Tung Lok has been a part of many happy occasions from birthdays to anniversaries and other celebrations.

I was happy to be reunited again with Gwen Jacinto who invited us to visit this new location together with a few of our friends.

We started by ordering a few of Tung Lok Seafood's refreshing Fresh Fruit Shakes and Juices like the Watermelon Shake (P250) and the Ripe Mango Shake (P250). I went for their Coconut Shake (P250) which you can also order fresh from the coconut shell.

We were presented with some of Tung Lok Seafood's signature dishes. It had been a while since I last dined at Tung Lok so I was excited to see these Cantonese favorites.

One of the must-try dishes at Tung Lok Seafood is the Crispy Fish Skin with Salted Egg (P490). Do you know that it was the Tung Lok Group which started selling the Crispy Fish Skin in their restaurants even before Irvin's made it a global snack? These fish skins are unbelievably crispy while bursting with salted egg flavors. I really love every bite of this, especially since it is served fresh and hot off the fryers, unlike that of Irvin’s which has already been sealed inside their packages for a long time.

I love eating prawn salads so the Wasabi Mayo Prawns (P750) was also on my radar. These plump pieces of coated prawns are deep fried then combined with Tung Lok’s signature wasabi mayo sauce. It’s quite different from the usual prawn salads I have tasted, with the wasabi mayo giving it a distinct flavor.

Instead of the usual Yang Chow fried rice, we had the Black Garlic Fried Rice (Medium-P550). This is a deep garlicky fried rice which really goes well with all the other dishes.

We also tried the Fried Mee Sua with Seafood (P780). Everything served at Tung Lok comes with so much flavors including their noodles. This can be an entire meal on its own but we have plenty more exciting dishes to come.

One of the highlights of our lunch was the Collagen Fish Soup (P3200). I know about the benefits of adding collagen to our diets, especially for the skin, so we were really looking forward to this.

The whole grouper is cooked in a collagen-rich broth and then served to us individually on our soup bowls. The soup was really thick and comforting, much like eating a rich bowl of ramen. I really loved this dish.

We also had the Slow Cooked Beef Brisket with Bean Curd (P700). This goes so well with the black garlic fried rice and the beef was really tender.

Finally, the Tung Lok Signature Chili Crab (market price) is a Singaporean specialty that is also a favorite here in the country. The crab is big and meaty, so you will need to get your hands messy for this one. The sauce comes with a spicy kick, so it’s good to have it with some rice. The Chili Crab is also served with a side of fried and soft mantou breads.

For our desserts, Tung Lok Seafood brought out its very pretty Taro Puree with Ice Cream (P280). It comes with real chunks of taro so it is quite filling for a dessert. On the other hand, you can also order the Chilled Mango Sago with Pomelo (P250) if you want something more familiar.

We would like to thank Gwen Jacinto and the staff of Tung Lok Seafood for hosting our exquisite seafood lunch. Tung Lok Seafood has always been known for their premium and delicious seafood offerings so this new branch in Greenhills is perfect for this location's discerning crowd.

Tung Lok Seafood

Ground Floor Greenhills Mall, San Juan City

(0917) 702-4024

www.facebook.com/tunglokseafoodPH

[mayevanessa]

CTS WEE 3

The theme of today's week is: This Is How You Connect Practice with Society.

The first question presented to us was Can I be a social agent if I am an artist/ designer? To me, both things can work together! You can express yourself and spread awareness of social problems through art! A big example in our modern society is Bansky.

" His works of political and social commentary have appeared on streets, walls, and bridges throughout the world."

Some of his work! We can see that his political view is the main matter of his work. With graffiti, Bansky talks about violence, war, and intolerance.

Class activity: Working in lecturer-assigned groups create a 1~1.5 minute documentary about a local issue you consider important to highlight.

Me and my group, we decided to talk about inflation and the GST increase. "Singapore will raised its Goods and Services Tax (GST) rate from 8% to 9% in 2024. This is the second rate hike since the Minister for Finance announced GST rate increase during its tabling of the national budget 2022."

Chart of the Day: Rate of Singapore GST hike over the years

And how does the increase of GST affect our lives? From what I have seen, the main thing that me and my friends complain about is the price of food. Last year, we would go out and eat with $X amount of money, nowadays, we go to the same place and eat the same food, and now we pay $X+2,50 (Salted Egg Chicken Rice shop at SimLim).

As we were filming the video, we wanted to talk about our main concern, but also, we wanted to make a funny video. So we edited it to make it more enjoyable for our friends! At the end of the class, we all sat together and watched the videos. Some friends also talked about inflation, others about public transport.

It was really interesting to see how each one of us used our creativity to create a critical and funny video at the same time!

REFERENCE LIST:

Wikipedia contributors. “Banksy.” Wikipedia, 7 Sept. 2024, en.wikipedia.org/wiki/Banksy.

“Banksy 班克斯 | Love is in the Air 愛在空氣中 | Contemporary Evening Auction | 2022 | Sotheby’s.” Sotheby’s, www.sothebys.com/en/buy/auction/2022/contemporary-art-evening-sale/banksy-ban-ke-si-love-is-in-the-air-ai-zai-kong-qi?locale=en.

“10 Facts About Banksy’s Napalm.” MyArtBroker, 5 June 2023, www.myartbroker.com/artist-banksy/10-facts/10-facts-about-banksys-napalm.

HSBC Business Go. www.businessgo.hsbc.com/en/article/singapores-gst-hike-2024.

Redirect Notice. www.google.com/url?sa=i&url=https%3A%2F%2Fsbr.com.sg%2Feconomy%2Fnews%2Fchart-day-rate-singapore-gst-hike-over-years&psig=AOvVaw2cF8RxM9wkRDpGdmQv_S2y&ust=1726568154444000&source=images&cd=vfe&opi=89978449&ved=0CBQQjRxqFwoTCPjyyd2dx4gDFQAAAAAdAAAAABAI.

[yafaiah-raaida-cham]

Top 6 must try Street-food of Singapore: What & Where to Eat

 Situated in Southeast Asia just to the south of the Malay Peninsula Singapore is a bustling island nation and city-state formally known as the Republic of Singapore. Singapore's advantageous location as a hub for maritime routes in the region is attributed to its bordering the Straits of Johor to the north, the Straits of Malacca to the west and the Singapore Strait to the south. The country is made up of one Major Island and sixty-three smaller islets and satellite islands that have greatly increased in size as a result of land reclamation initiatives. Singapore is well known for its urban design, which has produced many green and recreational areas amid its contemporary cityscape, despite its small size and high population density. 

Obtaining a Singapore visa in advance is essential for a hassle-free and delightful vacation to Singapore. Your Singapore Visa will be your pass to an amazing culinary adventure whether you're savouring these must-try street dishes or taking in the other sights the city has to offer. Accept the flavours and delight in the diverse range of delicacies that make Singapore a culinary enthusiast's dream come true.

Originally known as the Republic of Singapore Singapore is a vibrant island republic and city-state in Southeast Asia that is located immediately south of the Malay Peninsula. Due to its proximity to the Straits of Johor to the north the Straits of Malacca to the west and the Singapore Strait to the south Singapore enjoys a prime position as a center for maritime routes throughout the area. One large island and sixty-three smaller islets and satellite islands which have significantly expanded in size due to land reclamation activities make up the nation. Despite its small size and high population density Singapore is well known for its urban design which has developed many green and recreational places amid its modern cityscape.

Here are the Top 6 must try Street-food of Singapore: What & Where to Eat

1. Rice with Hainanese Chicken:

A renowned staple in Singapore Hainanese chicken rice is praised for its outstanding flavour and simplicity. This meal which comes from the Chinese province of Hainan, is made with aromatic rice cooked in chicken stock and soft poached chicken. The dish is elevated by the addition of layers of flavour that make every bite unforgettable such as the accompanying ginger paste and hot chili sauce. Hainanese Chicken Rice is so widely available that it can be found in both upscale dining establishments and neighbourhood hawker centers demonstrating its unofficial status as Singapore's national cuisine. It has a unique mouth-watering flavour that has won over many people's hearts thanks to the delicate combination of spices and sauces used in the preparation.

2. Chili Crab:

For lovers of seafood Singapore's Chili Crab is a must-try meal that CNN Go ranked among the best in the world. This meal combines sweet, spicy and savoury flavours in a delicious way. It consists of crab stir-fried in a tangy and spicy tomato-based sauce. The creamy sticky sauce that coats the crab, which is usually served with mantou a type of deep-fried bun is highly irresistible. Aside from the traditional chili crab other varieties such as salted egg crab and crab bee hoon add more tastes highlighting the dish's adaptability and the creative spirit of Singapore's food culture.

3. Fish Head Curry:

A specialty of Singapore Fish Head Curry blends regional ingredients with the flavours of traditional South India. This dish consists of a whole or half head of fish, generally red snapper, cooked with vegetables like okra and eggplant in a hot and tangy curry sauce. This curry, which has its origins in Malaysia and Kerala, is a symbol of the diverse and varied cuisine of Singapore. This meal is meaty and exotic ideal eaten with rice or roti, thanks to the combination of the fish's flavour and the deep aromatic spices of the curry.

4. Fried Carrot Cake:

In Singapore Fried Carrot Cake is unrelated to the popular sweet dish carrot cake, despite its name. Rather it's a savoury dish prepared with eggs, sweet soy sauce and radish flour cakes. The cake gets its name from the radish, but this is no ordinary delicacy. This street snack, called 'chai tow kway' in Teochew, is stir-fried to produce a crispy outside and a soft, tasty inside. It's a favourite among locals and tourists alike since the sweet sauce provides a depth of taste and the beaten egg makes a lovely crust.

5. Char Kway Teow:

Translating to "stir-fried rice noodles," Char Kway Teow is a traditional street meal from Singapore that is adored for its deep Smokey flavours. This meal is made with bean sprouts, chives, egg and Chinese sausages (lap cheong) all stir-fried together in a hot pan with flat rice noodles. Traditional recipes have a distinct richness from the use of lard however some utilize oil for a lighter option. A wedge of lime is typically placed on top of Char Kway Teow, which is served on banana leaves and gives the savoury noodles a cool, refreshing taste.

6. Kaya Toast:

A simple but tasty traditional breakfast from Singapore is called kaya toast. This delicacy consists of a pat of butter, sweet coconut and egg spread and toasted white bread covered in kaya. Kaya Toast, served with soft-boiled eggs and occasionally topped with soy sauce and pepper is a satisfying way to start the day. Using round buns or other kinds of bread are two examples of variations. While brown kaya is made using caramelized brown sugar for a fuller flavour green kaya is made with pandan leaves for a more subdued aromatic flavour. Kaya Toast offers a delicious combination of savoury and sweet flavours with every bite.

Conclusion:

Discovering Singapore's colourful and diversified street food scene is a must for anybody interested in the city-state's extensive culinary history. Every dish delivers a distinct sense of Singapore's multicultural influences, from the well-known Hainanese Chicken Rice and mouth-watering Chili Crab to the unusual Fish Head Curry and crispy Fried Carrot Cake. The complexity and range of tastes that characterize Singaporean street cuisine are further highlighted by dishes like Char Kway Teow and Kaya Toast. These foods are more than simply meals they're cultural encounters that capture the past and present of this vibrant metropolis.

Read more

Top Reasons Why Your Singapore Tourist Visa Application Gets Rejected

[dubaiactivities]

Top 6 must try Street-food of Singapore: What & Where to Eat

 Situated in Southeast Asia just to the south of the Malay Peninsula Singapore is a bustling island nation and city-state formally known as the Republic of Singapore. Singapore's advantageous location as a hub for maritime routes in the region is attributed to its bordering the Straits of Johor to the north, the Straits of Malacca to the west and the Singapore Strait to the south. The country is made up of one Major Island and sixty-three smaller islets and satellite islands that have greatly increased in size as a result of land reclamation initiatives. Singapore is well known for its urban design, which has produced many green and recreational areas amid its contemporary cityscape, despite its small size and high population density. 

Obtaining a Singapore visa in advance is essential for a hassle-free and delightful vacation to Singapore. Your Singapore Visa will be your pass to an amazing culinary adventure whether you're savouring these must-try street dishes or taking in the other sights the city has to offer. Accept the flavours and delight in the diverse range of delicacies that make Singapore a culinary enthusiast's dream come true.

Originally known as the Republic of Singapore Singapore is a vibrant island republic and city-state in Southeast Asia that is located immediately south of the Malay Peninsula. Due to its proximity to the Straits of Johor to the north the Straits of Malacca to the west and the Singapore Strait to the south Singapore enjoys a prime position as a center for maritime routes throughout the area. One large island and sixty-three smaller islets and satellite islands which have significantly expanded in size due to land reclamation activities make up the nation. Despite its small size and high population density Singapore is well known for its urban design which has developed many green and recreational places amid its modern cityscape.

Here are the Top 6 must try Street-food of Singapore: What & Where to Eat

1. Rice with Hainanese Chicken:

A renowned staple in Singapore Hainanese chicken rice is praised for its outstanding flavour and simplicity. This meal which comes from the Chinese province of Hainan, is made with aromatic rice cooked in chicken stock and soft poached chicken. The dish is elevated by the addition of layers of flavour that make every bite unforgettable such as the accompanying ginger paste and hot chili sauce. Hainanese Chicken Rice is so widely available that it can be found in both upscale dining establishments and neighbourhood hawker centers demonstrating its unofficial status as Singapore's national cuisine. It has a unique mouth-watering flavour that has won over many people's hearts thanks to the delicate combination of spices and sauces used in the preparation.

2. Chili Crab:

For lovers of seafood Singapore's Chili Crab is a must-try meal that CNN Go ranked among the best in the world. This meal combines sweet, spicy and savoury flavours in a delicious way. It consists of crab stir-fried in a tangy and spicy tomato-based sauce. The creamy sticky sauce that coats the crab, which is usually served with mantou a type of deep-fried bun is highly irresistible. Aside from the traditional chili crab other varieties such as salted egg crab and crab bee hoon add more tastes highlighting the dish's adaptability and the creative spirit of Singapore's food culture.

3. Fish Head Curry:

A specialty of Singapore Fish Head Curry blends regional ingredients with the flavours of traditional South India. This dish consists of a whole or half head of fish, generally red snapper, cooked with vegetables like okra and eggplant in a hot and tangy curry sauce. This curry, which has its origins in Malaysia and Kerala, is a symbol of the diverse and varied cuisine of Singapore. This meal is meaty and exotic ideal eaten with rice or roti, thanks to the combination of the fish's flavour and the deep aromatic spices of the curry.

4. Fried Carrot Cake:

In Singapore Fried Carrot Cake is unrelated to the popular sweet dish carrot cake, despite its name. Rather it's a savoury dish prepared with eggs, sweet soy sauce and radish flour cakes. The cake gets its name from the radish, but this is no ordinary delicacy. This street snack, called 'chai tow kway' in Teochew, is stir-fried to produce a crispy outside and a soft, tasty inside. It's a favourite among locals and tourists alike since the sweet sauce provides a depth of taste and the beaten egg makes a lovely crust.

5. Char Kway Teow:

Translating to "stir-fried rice noodles," Char Kway Teow is a traditional street meal from Singapore that is adored for its deep Smokey flavours. This meal is made with bean sprouts, chives, egg and Chinese sausages (lap cheong) all stir-fried together in a hot pan with flat rice noodles. Traditional recipes have a distinct richness from the use of lard however some utilize oil for a lighter option. A wedge of lime is typically placed on top of Char Kway Teow, which is served on banana leaves and gives the savoury noodles a cool, refreshing taste.

6. Kaya Toast:

A simple but tasty traditional breakfast from Singapore is called kaya toast. This delicacy consists of a pat of butter, sweet coconut and egg spread and toasted white bread covered in kaya. Kaya Toast, served with soft-boiled eggs and occasionally topped with soy sauce and pepper is a satisfying way to start the day. Using round buns or other kinds of bread are two examples of variations. While brown kaya is made using caramelized brown sugar for a fuller flavour green kaya is made with pandan leaves for a more subdued aromatic flavour. Kaya Toast offers a delicious combination of savoury and sweet flavours with every bite.

Conclusion:

Discovering Singapore's colourful and diversified street food scene is a must for anybody interested in the city-state's extensive culinary history. Every dish delivers a distinct sense of Singapore's multicultural influences, from the well-known Hainanese Chicken Rice and mouth-watering Chili Crab to the unusual Fish Head Curry and crispy Fried Carrot Cake. The complexity and range of tastes that characterize Singaporean street cuisine are further highlighted by dishes like Char Kway Teow and Kaya Toast. These foods are more than simply meals they're cultural encounters that capture the past and present of this vibrant metropolis.

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[letsadaworld]