Introduction:
September 24th 2006 22:58
Introducing Travelmezze:
Welcome to a world of travel and feasting. We aim to share tips, insights and food delights to enhance your appetite and senses, in your journeys around the globe.
Today, our introduction on the Far east.
SINGAPORE: the 'switzerland of the east'- a tiny republic with cash reserves in excess of other 'rich' countries. Surrounded in a sea of larger and poorer nations- it is a benchmark for the have-nots. There you will find a melting pot of nationalities existing in their own distinct way, carrying on the traditions of lifestyle, dress and food customs.
It has its own 'little India', a miniature Malay village and of course Chinatown- where you can browse and enjoy their specialties to your heart's content. The chinese make up the highest percentage of the population. There are scattered areas where traditional dwellings can be seen. The endearing 'shophouses' are two to three story terraces ornately decorated outside with plaster and wood carvings - often floral, and painted in a shock of colours. A distinct feature is the 'light well' - a central opening that allows the sun and nature to stream into a central courtyard. The windows are small and often covered by glassless vertical wooden shutterlike bars. Sadly a lot of the old districts have been pulled down and replaced by modern buildings that seem incongruous next to smaller traditional dwellings. Nowadays, without installation of air-conditioning, the shop-houses are stifling in the hot and humid tropical climate- for Singapore sits on the equator and the temperature is virtually the same each day, 25-32 degrees celsius with over 90% humidity. Some relief is afforded by the December/January 'wet season' when torrential tropical rains wash down suddently, and just as quickly disappear to leave behind a more intense humidity in its wake.
One aspect that any visitor will enjoy is the plethora of food available. If you have a liking for poultry, chinese roast peking duck, soy chicken, roast chicken is available at many food stalls and restaurants. These dishes are usually served with rice, noodles and a smattering of green vegetables for just a few dollars.
Meat is also available (although much is now halal-in deference to the Malaysian or muslim Indian population groups who do not eat pork).
Chinese specialties are crispy roast pork-with the best crackling you have ever had!, char shu-the other red-coloured roast pork-sweeter and versatile when eaten as is, or stir fried with vegetables, noodles or added to fried rice. My favourite eating method?- strips of juicy char shu -including the fragrant burnt pieces-packed into some freshly baked french bread.
The old street food markets are now strictly controlled for hygiene so that only a few outdoor locations exist- mostly for the benefit of tourists. There are instead streets and streets of 'eating houses' packed next to each other in Chinatown or near housing estates- that offer the same, yet different versions of local favourites including pigs entrails and pork meat-steeped in soya sauce, the famous 'chicken rice'- a delicate steamed chicken, cooked until still pink, served with fragrant rice cooked in chicken fat, and condiments of luscious chopped ginger with oil, a special thick soya sauce, and soup from cooking the chicken topped with a sprig of chinese parsley. A morning favourite (aside from soup noodles) is 'porridge'-a bowl of thick watery rice served in a variety of ways-seasoned and topped with spring onions, sliced crisp dough sticks, chopped salty cooked turnip, fish, or 'century egg'. Eggs are seasoned and stored in straw in large ceramic pots for several months, and when removed, have a darkened yolk, while the egg white has become jellified and almost black in color. The egg is chopped and added to the porridge to make 'century egg porridge'.
The benefits of being an island state is evident in the seafood available.
The East coast is famous for its seafood park where lines of restaurants vie for attention.
Large fish tanks contain a miriad of seafood for the choosing. Families and tourists promenade along the beachfront to choose a location to enjoy Chilli crab, or pepper crab, garlic mussels, pippins, steamed whole grouper fish, assorted prawn dishes, fried squid cooked in salt and pepper seasoning or deep fried in chilli paste-all provide a good excuse to eat with your hands! The provision of wet towels-or taps ensure you can wash off after your seafood feast. ..
More on Singapore tomorrow.
Welcome to a world of travel and feasting. We aim to share tips, insights and food delights to enhance your appetite and senses, in your journeys around the globe.
Today, our introduction on the Far east.
SINGAPORE: the 'switzerland of the east'- a tiny republic with cash reserves in excess of other 'rich' countries. Surrounded in a sea of larger and poorer nations- it is a benchmark for the have-nots. There you will find a melting pot of nationalities existing in their own distinct way, carrying on the traditions of lifestyle, dress and food customs.
It has its own 'little India', a miniature Malay village and of course Chinatown- where you can browse and enjoy their specialties to your heart's content. The chinese make up the highest percentage of the population. There are scattered areas where traditional dwellings can be seen. The endearing 'shophouses' are two to three story terraces ornately decorated outside with plaster and wood carvings - often floral, and painted in a shock of colours. A distinct feature is the 'light well' - a central opening that allows the sun and nature to stream into a central courtyard. The windows are small and often covered by glassless vertical wooden shutterlike bars. Sadly a lot of the old districts have been pulled down and replaced by modern buildings that seem incongruous next to smaller traditional dwellings. Nowadays, without installation of air-conditioning, the shop-houses are stifling in the hot and humid tropical climate- for Singapore sits on the equator and the temperature is virtually the same each day, 25-32 degrees celsius with over 90% humidity. Some relief is afforded by the December/January 'wet season' when torrential tropical rains wash down suddently, and just as quickly disappear to leave behind a more intense humidity in its wake.
One aspect that any visitor will enjoy is the plethora of food available. If you have a liking for poultry, chinese roast peking duck, soy chicken, roast chicken is available at many food stalls and restaurants. These dishes are usually served with rice, noodles and a smattering of green vegetables for just a few dollars.
Meat is also available (although much is now halal-in deference to the Malaysian or muslim Indian population groups who do not eat pork).
Chinese specialties are crispy roast pork-with the best crackling you have ever had!, char shu-the other red-coloured roast pork-sweeter and versatile when eaten as is, or stir fried with vegetables, noodles or added to fried rice. My favourite eating method?- strips of juicy char shu -including the fragrant burnt pieces-packed into some freshly baked french bread.
The old street food markets are now strictly controlled for hygiene so that only a few outdoor locations exist- mostly for the benefit of tourists. There are instead streets and streets of 'eating houses' packed next to each other in Chinatown or near housing estates- that offer the same, yet different versions of local favourites including pigs entrails and pork meat-steeped in soya sauce, the famous 'chicken rice'- a delicate steamed chicken, cooked until still pink, served with fragrant rice cooked in chicken fat, and condiments of luscious chopped ginger with oil, a special thick soya sauce, and soup from cooking the chicken topped with a sprig of chinese parsley. A morning favourite (aside from soup noodles) is 'porridge'-a bowl of thick watery rice served in a variety of ways-seasoned and topped with spring onions, sliced crisp dough sticks, chopped salty cooked turnip, fish, or 'century egg'. Eggs are seasoned and stored in straw in large ceramic pots for several months, and when removed, have a darkened yolk, while the egg white has become jellified and almost black in color. The egg is chopped and added to the porridge to make 'century egg porridge'.
The benefits of being an island state is evident in the seafood available.
The East coast is famous for its seafood park where lines of restaurants vie for attention.
Large fish tanks contain a miriad of seafood for the choosing. Families and tourists promenade along the beachfront to choose a location to enjoy Chilli crab, or pepper crab, garlic mussels, pippins, steamed whole grouper fish, assorted prawn dishes, fried squid cooked in salt and pepper seasoning or deep fried in chilli paste-all provide a good excuse to eat with your hands! The provision of wet towels-or taps ensure you can wash off after your seafood feast. ..
More on Singapore tomorrow.
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