| Main Menu
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- Chinese Food
- Peranakan Food
- Malay Food
- Indian Food
- Others inclusive of Italian, Japanese and Thailand Food
- Queer Food
- Places where you can find good food
- Survey
- Introduction of the six chefs
- Acknowledgements
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While I was at the Chinatown Food Centre, I saw a shop selling tang yuan
(glutinous rice balls with paste filling). This kind of traditional
Chinese food is hardly found in food centres nowadays. Unfortunately,
I wasn't able to capture an image of the making of this tang yuan as the
shopowner had all of them frozen up. He cooked the glutinous rice balls only
when there is a customer. This shows that hawkers today are also adapting to
new technologies in the society.
At a dim-litted section of the market, I saw a woman making sung kueh (a kind of cake).
A mixture of flour and water is used to make a thin skin which is then used
to wrap vegetables in. The flour cakes are then steamed before they can be
eaten.
The woman happened to be making sung kueh when I passed by her stall. Upon
my request, she agreed to me taking a picture of her making sung kueh.
Dessert stalls are common as Singaporeans generally have a sweet tooth.
There was a stall selling Peanut Cream and Sesame Cream.
When I spotted its existence, I was overjoyed by the simple fact that I could have a
bowl of Sesame Cream. Sesame Cream used to be available in common deserts
stalls seven to eight years ago. Now, if you can spot a stall with this desset, you are very fortunate.
Gradually, they "disappeared", and packet forms started to appear on the
shelves of supermarkets. This stall serves a well-blended starchy Sesame
Cream which tastes absolutely heavenly. For those of you out there who
aren't familiar with this dessert, I suggest you to make a trip down to the stall: Xing yun tang shui,
Lucky Sugar Water when translated into English at #02-025.
Not far away was the origin of a sweet smell which intrigued my nose. A
framed newspaper report was proudly placed in front of the stall with its
headlines reading "An uncommon variety of fritters". The article was
featured in The Sunday Times.
There were a lot of people crowding by the stall choosing the fritters. It
took me quite a while before I could have a clear view to take a picture.
(The stall's name is "Zhong Zhong wu xiang shu xia bing" Fine Spice Stall,
#02-019)
Those who like soups, there is a stall which sells different kinds of soups.
There are goat's kima, sheep's brain, mutton leg, balls, brain,
vein, thigh, kima, stomach , liver, tongue and liver soup available.
When I asked the shopowner where he got these meat from, he told
me that they were imported from New Zealand. This stall also had a
recognised newspaper report hung on the right of the shop. (The stall's
name is "Ming Shan" at #02-179)
There is also a shop nearby selling frozen pig's leg. It is something like a
jelly, but this time round with the pig's meat
and fat frozen together to form a cold dish.
This dish is even more rare than anything I can find and I see that being
able to find a stall which sells it is like finding a shop which sells snake
meat. Ten years ago, you have a few stalls in Singapore which sells it,
today, you can go around hunting and might not
even find it.
 
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