Ais kacang or ice kacang (Chinese: 红豆冰; pinyin: hóngdòu bing; literally "red bean ice"), is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. The word "air batu", literally meaning "stone water" means ice and "campur" means mixed. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term "ice".
Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. Often, a large serving of attap chee (palm seed), red beans, sweetcorn, grass jelly, cubes of agar agar and chendol form the base. Evaporated milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings like durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.
Many South-East Asian coffee shops, hawker centres and food courts offer this dessert. Ais kacang tends to be patronised by tourists and locals alike.
XD posted at 8:42 PM
Jerald HERE ^^
Fast food is the term given to many items that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, such as TV dinners, typically the term refers to food sold in a restaurant or store which is low quality prepared and served to the customer in a packaged form for take out/take away. The term "fast food" was recognized in a dictionary by Merriam-Webster in 1951.[1]
XD posted at 8:31 PM
Jerald here ^^
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base of cakesas thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture that does not sink into it.
XD posted at 8:10 PM
Tom yum, also sometimes romanized as tom yam or dom yam) is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine. It is widely popular in neighboring countries such as Malaysia, Singapore, and Indonesia, and it is now also globally popularized.[citation needed]
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.
The less popular variety of tom yum is tom yum nam khon, where coconut milk is added to the broth. This is not to be confused with tom kha or tom kha gai - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom klong. Sometimes Thai chili jam is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics to that made with fresh herb ingredients.
XD posted at 2:31 AM
This is the result of the surveys forms we did.(ps. the graphic is not very nice as it is supposed to be smaller but we made it larger) 25 People did this surveys.
Overall everyone thinks that Slim is not everything. They would prefer exercising then eating pills. And most of the people Love to eat Junk food although they know it is bad for their health.
Makansutra Gluttons Bay So for all those sleepless in Marina Bay, breeze by our 12 custom made push carts manned by top hawkers themselves (all rated by Makansutra of cos!) and devour in style by the bay and under the moonlight. Of course you run when it rains (to the nearest umbrella-ed seating) Dine and snack local style on some of Singapore’s best loved street food icons like Char KwayTeow, Chicken Rice, Chili/Pepper Crabs, MeeGoreng, Oyster Omelette and BBQ Chicken Wings and more. Also cool sugar cane with lemon.
After telling you all this, i feel so hungry i am going to EAT now~~~
Thursday, April 3, 2008
XD posted at 8:48 PM
XD posted at 8:37 PM
After the main couse it is time for....DERSERT
Of couse everyone loves ice-cream..
For example strawberry
Cramel and so on YUMMY!!
Our personal favioute is lemon sobert, Chocolate, Vanilla&Durian
XD posted at 8:37 PM
Ok a little information about us..
Kimsiew: The group leader, the bossy one, the know-it-all girl
Jerald: The guy who don't want to be exposed. He named himself The siao2. Really is one of the menber of the Ah-SIAOS...
Christine: The super quite girl which no one in the group knows what is she thinking about
Dino: The cubby one... the one who does his part...then run off to play..
XD posted at 8:30 PM
Christine Here
Hainanese chicken rice is a Chinese rice dish most commonly associated with Malaysian cuisine or Singaporean cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region. The Hainanese chicken rice originated from China, and is Chinese in origin.
Wednesday, April 2, 2008
XD posted at 11:38 PM
Kimsiew here. I am going to post about 2 of the food i found online. Information from Uniquely Singapore's webside.
CHILI CRABS
Chili crab is a famous seafood dish served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy with a tomatochili base. It is a favourite at seafood restaurants in Singapore. The Chili Crab is currently celebrated as the unofficial national dish of Singapore, much as sushi and sashimi are known as such for Japan. Various festivals like the Singapore Chili Crab Festival that takes place on a weekend in the first 2 weeks of August each year in Williamsburg, Brooklyn attest to that. Nowadays, the dish also has many incarnations: some are packed with fresh spices like galangal, ginger, and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato sauce.
SATAY
Satay is one of the earliest foods to be associated with Singapore since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides. Open only after dark with an al fresco concept, the Satay Club was to define the way satay is popularly served in Singapore since then, although they are also commonly found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around the vicinity of Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay. Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls has been noted to have moved to Sembawang in the north of the city. Equally famous are the satay stalls which opened at Lau Pa Sat, particularly popular with tourists. Served only at night when Boon Tat Street is closed from vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments. Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central. The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
Thursday, April 10, 2008
XD posted at 8:47 PM
Dino here
Ais kacang or ice kacang (Chinese: 红豆冰; pinyin: hóngdòu bing; literally "red bean ice"), is a dessert served in Malaysia and Singapore. It is also popularly known as air batu campur in Malay or ABC for short. The word "air batu", literally meaning "stone water" means ice and "campur" means mixed. It is sweet-tasting and is primarily ice served with sweet flavoured syrup and jelly. The word Kacang is a Malay word for bean, and the word "ais" is a transliteration of the English term "ice".
Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced which contain aloe vera in some form or another, such as in jelly form. Often, a large serving of attap chee (palm seed), red beans, sweetcorn, grass jelly, cubes of agar agar and chendol form the base. Evaporated milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings like durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.
Many South-East Asian coffee shops, hawker centres and food courts offer this dessert. Ais kacang tends to be patronised by tourists and locals alike.
XD posted at 8:42 PM
Jerald HERE ^^
Fast food is the term given to many items that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, such as TV dinners, typically the term refers to food sold in a restaurant or store which is low quality prepared and served to the customer in a packaged form for take out/take away. The term "fast food" was recognized in a dictionary by Merriam-Webster in 1951.[1]
XD posted at 8:31 PM
Jerald here ^^
Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base of cakesas thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture that does not sink into it.
XD posted at 8:10 PM
Tom yum, also sometimes romanized as tom yam or dom yam) is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine. It is widely popular in neighboring countries such as Malaysia, Singapore, and Indonesia, and it is now also globally popularized.[citation needed]
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.
In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms - usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves.
The less popular variety of tom yum is tom yum nam khon, where coconut milk is added to the broth. This is not to be confused with tom kha or tom kha gai - where the galanga flavor dominates the soup. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand - tom klong. Sometimes Thai chili jam is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Commercial tom yum paste is made by crushing all the herb ingredients and stir-frying in oil. Seasoning and other preservative ingredients are then added. The paste is bottled or packaged, and sold around the world. Tom yum flavored with the paste may have different characteristics to that made with fresh herb ingredients.
XD posted at 2:31 AM
This is the result of the surveys forms we did.(ps. the graphic is not very nice as it is supposed to be smaller but we made it larger) 25 People did this surveys.
Overall everyone thinks that Slim is not everything. They would prefer exercising then eating pills. And most of the people Love to eat Junk food although they know it is bad for their health.
Makansutra Gluttons Bay So for all those sleepless in Marina Bay, breeze by our 12 custom made push carts manned by top hawkers themselves (all rated by Makansutra of cos!) and devour in style by the bay and under the moonlight. Of course you run when it rains (to the nearest umbrella-ed seating) Dine and snack local style on some of Singapore’s best loved street food icons like Char KwayTeow, Chicken Rice, Chili/Pepper Crabs, MeeGoreng, Oyster Omelette and BBQ Chicken Wings and more. Also cool sugar cane with lemon.
After telling you all this, i feel so hungry i am going to EAT now~~~
Thursday, April 3, 2008
XD posted at 8:48 PM
XD posted at 8:37 PM
After the main couse it is time for....DERSERT
Of couse everyone loves ice-cream..
For example strawberry
Cramel and so on YUMMY!!
Our personal favioute is lemon sobert, Chocolate, Vanilla&Durian
XD posted at 8:37 PM
Ok a little information about us..
Kimsiew: The group leader, the bossy one, the know-it-all girl
Jerald: The guy who don't want to be exposed. He named himself The siao2. Really is one of the menber of the Ah-SIAOS...
Christine: The super quite girl which no one in the group knows what is she thinking about
Dino: The cubby one... the one who does his part...then run off to play..
XD posted at 8:30 PM
Christine Here
Hainanese chicken rice is a Chinese rice dish most commonly associated with Malaysian cuisine or Singaporean cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region. The Hainanese chicken rice originated from China, and is Chinese in origin.
Wednesday, April 2, 2008
XD posted at 11:38 PM
Kimsiew here. I am going to post about 2 of the food i found online. Information from Uniquely Singapore's webside.
CHILI CRABS
Chili crab is a famous seafood dish served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy with a tomatochili base. It is a favourite at seafood restaurants in Singapore. The Chili Crab is currently celebrated as the unofficial national dish of Singapore, much as sushi and sashimi are known as such for Japan. Various festivals like the Singapore Chili Crab Festival that takes place on a weekend in the first 2 weeks of August each year in Williamsburg, Brooklyn attest to that. Nowadays, the dish also has many incarnations: some are packed with fresh spices like galangal, ginger, and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato sauce.
SATAY
Satay is one of the earliest foods to be associated with Singapore since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides. Open only after dark with an al fresco concept, the Satay Club was to define the way satay is popularly served in Singapore since then, although they are also commonly found across the island in most hawker stalls, modern food courts, and upscale restaurants at any time of the day. Moved several times around the vicinity of Esplanade Park due to development and land reclamation, the outlets finally left the area permanently to Clarke Quay in the late 1990s to make way for the building of the Esplanade - Theatres on the Bay. Several competing satay hotspots have since emerged, with no one being able to lay claim to the reputation the Satay Club had at the Esplanade. While the name has been transferred to the Clarke Quay site, several stalls has been noted to have moved to Sembawang in the north of the city. Equally famous are the satay stalls which opened at Lau Pa Sat, particularly popular with tourists. Served only at night when Boon Tat Street is closed from vehicular traffic and the stalls and tables occupy the street, it mimics the open-air dining style of previous establishments. Other notable outlets include the ones at Newton Food Centre, East Coast Park Seafood Centre and Toa Payoh Central. The common types of satay sold in Singapore include Satay Ayam (chicken satay), Satay Lembu (beef satay), Satay Kambing (mutton satay), Satay Perut (beef intestine), and Satay Babat (beef tripe).
Chili crab is a famous seafood dish served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base. It is a favourite at seafood restaurants in Singapore.
Satay is one of the earliest foods to be associated with Singapore since the 1940s. Previously sold on makeshift roadside stalls and pushcarts, concerns over public health and the rapid development of the city led to a major consolidation of satay stalls at Beach Road in the 1950s, which came to be collectively called the Satay Club. They were moved to the Esplanade Park in the 1960s, where they grew to the point of being constantly listed in tourism guides.
