Carrot Cake

                                                          Chai Tow Kway
                                  a.k.a = Carrot Cake =)


              Introduction

Carrot Cake is a popular dish in Singapore. Its a dish that is easy to eat as the raddish is cooked to softness. Fried with egg and garnishes added, this dish can make your stomach filled to its delights. Due to its fame, no one really knows who created this dish and when as it has been around for a really, Really, REALLY long time.



                   Ingredients

• Shredded Raddishes
• Eggs
• Spring Onions
• Garlic

Other ingredients can also be added for example sausages and etc and etc and etc and...THERE ARE ALOT OF THINGS YOU CAN ADD! You get the point... haha =]

               Method Of Preparation 

Heat oil and fry garlic, add Chai tow kway( raddish ), then eggs, sauce and chilli

and it's done!  All in 2 minutes just like the way the hawkers do it, I'm 
sure you know how.  Of course you need a very strong stove.  
I suggest using a non stick pan unless you've got a good wok.

Easy isn't it? Hehe now you can try it at home too =]. 

In Conclusion! =]

Well, now that you know all about Carrot Cake, try cooking it at home. Then

maybe open up a store! Do what you want, I don't care. That whole part was 

irrelevant! Haha, if u wish to find famous stalls that sell good Carrot Cake,

look below. =) 

• Serangoon Garden 

• Waterloo Street ( Guan Kee Carrot Cake ) 

 

Char Kway Teow

                                                      Char Kway Teow


            Introduction


Char kway teow, meaning "stir-fried ricecake strips", is a popular noodle dish in Singapore. The dish is typically prepared at a hawker stall. This dish was popularised from the 1950s to 1970s. Char kway teow has a reputation of being unhealthy due to its high saturated fat content. It was usually served to labourers as it was a cheap and energy filled dish.



           INGREDIENTS

• Rice Noodles 
• Eggs
• Cockles
  
• Bean Sprouts 
•  Prawns
• Dark Soy Sauce 
• Garlic

These are the main ingredients to cook up this well-known dish. =] , extra ingredients can be added for example , fishcake etc.

        Method of Preparation

1.  Heat oil in wok on high. You have to maintain high heat throughout. 
2. Stir-fry garlic a few seconds, add Chinese sausage for about a minute. 
3. Toss in fresh seafood and/or meat (if using) and leafy greens, and stir-fry till semi-cooked. 
4. Add noodles and tau pok (if using), drizzle 3 to 4 tbsp of the seasoning sauce soy sauce mixture/ all over the noodles. 
5. Gently stir-fry for 3-5 mins. Make a circular empty space in the middle of the wok, using your ladle to push the noodles up and all around the outer edges of the wok.  
6. Add some oil, pour the beaten eggs and scramble. 
7. Mix into kway teow. Finally add chives (or scallions) and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the kway teow. 
8. Turn off heat, dish onto individual serving plates, garnish with coriander leaves.

And there you go, simple isn't it? Haha =D.


          Conclusion!!
Last but not least, time to share where some famous stalls are. Craving for some delicious Char Kway Teow? Then scroll down and go look for the famous ones! =]

•  Old Airport Road
• Stall 17, Zion Road Food Centre 
• #02-18 Hong Lim Market & Food Centre, Block 53A Upper Cross Street 

Curry Fish Head

Curry Fish Head

    Introduction =]

Curry Fish Head is a dish where the head of a fish, is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread. This dish can be found in coffee-shops and restaurants island-wide. 

Gomez, an Indian cook in Singapore, invented the dish in the 1950s when he decided to cook the fish heads which were usually thrown away. His version of the dish was then modified by another Indian cook. In this version of history, it is believed that Fish Head Curry is a uniquely Singaporean dish, as Indians traditionally do not eat fish heads as a meal in itself. 


Of course this is only one story. There are many other views to the invention of curry fish head.

       INGREDIENTS

• The fish head ( duh!! -_- ) 
• Chilli powder
• Lemon grass 
• Garlic
• Coconut Milk
• Curry Powder
• Curry Leaves
• Tomatoes
• Green And Red Chillies
• Tamarind Juice
• Brinjal
• Ladie's Fingers

And basically, these are the main ingredients to prepare the curry fish head. =D.

    Method Of Preparation

Alright firstly,

Ground onions, garlic and tumeric.  Crush lemon grass and gelangal.
     Prepare coconut milk and tamarind juice.
     Slice diagonally brinjal and ladies' fingers, quarter tomatoes. 

Then secondly,

Heat oil and fry grounded onions, galic and tumeric till fragrant. Add in lemon grass, gelangal, curry powder, curry leaves and chili powder, fry briefly. Take care not to burn the ingredients.

And lastly,

Add in tamarind juice, half of the coconut milk, ladies' fingers 
brinjal, some salt and let it cook, when half cooked, add in fishhead,
tomatoes and green and red chillies. When it's cooked, add in the 
rest of the coconut milk, remove from heat before it start to boil.

   In Conclusion

Now you know what is curry fish head.Its a fish head in curry! =P

If you wan to know where are some famous curry fish heads. Look below =]

•  Serangoon  Road ( Muthu Curry )

• Beach Road ( Coral Village Bistro )

• 15 Up East Coast Rd (Jln Tua Kong) ( Rajah's Curry )

Chicken Rice

C hicken Rice

                 INTRODUCTION

Chicken Rice is truely a very famous dish in Singapore. Nearly every coffee shop has at least one stall that sells Chicken Rice. Chicken Rice is a dish of Chinese origin most commonly associated with Singaporean cuisine or Malaysian cuisine. The version found in the Singapore region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region. The dish was popularised in SIngapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.

             Ingredients 

• chicken ( duh -_- ) 
• rice ( double duh -_- )
  
• tomatoes
• cucumbers  
• ginger 
• garlic

These are the common ingredients to make this well-known and tasty dish in Singapore.

          METHOD OF PREPARATION

The first step is the boiling of the chicken meat in water flavoured with garlic and ginger only topping it up with water when needed. The bird is dipped in ice after cooking to produce a jelly-like skin finishing. The resulting water used in the preparation of the chicken becomes also soup for a complete meal

The dish is usually served with several dips, including chilli sauce and pounded ginger. Dark soy sauce can also be added to the rice to add more flavor to the dish. Most dishes are served with sliced cucumber and that completes the preparation of chicken rice.

              IN CONCLUSION

Below are some places where the stalls have made this dish famous to Singapore. Hope that if you have nothing better to do and feel like going out to enjoy some delicious Chicken Rice, do come to these places.

• Downtown East - E-hub ( Mr Chicken Rice )
• Balestier Road ( Mun Tong Kee )
• Mandarin Hotel ( Charterbox )
  

 


    

                                                                 

Chilli Crab

Chilli Crab

                                                                                 

                 INTRODUCTION

Chilli Crab is a Singaporean seafood dish created by a Singaporean Chef, Cher Yam Tian with her husband, Lim Choon Ngee in 1950. They ran a restaurant called '' Palm Beach '' at Upper East Coast Road. This dish is usually eaten with ''Mun Tou'' ( chinese bread ). Every true Singaporean has definitely heard of the famous chilli crab. It has a sweet and spicy taste to it which delights our Singaporean hearts.
 
              Ingredients

• mud crabs ( commonly used) / blue swimmer crab / soft-shell crab
  
• chilli sauce and tomato sauce
  
• rice vinegar
• soya sauce
• eggs
• garlic 
• coriander leaves
  

These are the common ingredients used to make this fine dish.

         Method Of Preparation

The crabs are lightly fried or steamed first with ginger, before being stir-fried in a chilli sauce made mostly with chilli paste, ketchup, and chicken eggs. The shells are usually partially cracked before cooking for ease of eating later. It is commonly garnished with coriander leaves.

             In Conclusion

The Chilli Crab is truely a fine dish in Singaporean Culture. There are a few examples of places where this dish is well known at. If your family and you have a craving for chilli crab, now you know where to find good ones =].

• East Coast Park ( Jumbo )
• Punggol Marina
• Changi Village