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Singapore Food: Something not common from different dialects group

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      CommentAuthorScasi Low (CommentTimeAug 25th 2008 edited)
     
    Hockchew Ang Chao Kuay aka red wine chicken serve with ?? or rice.
    Hockchia heng hua lor mee white color lor mee with lala and ku chai
    Hockchia heng hua cha bee hoon dry bee hoon fried with peanuts and meat
    Hailam Pock Chop pork cutlet serve with sauce
    Hakka original Yong Tau Fu pork stuffing with salted fish and chestnut
    Hokkien Mee Hun Kuay with Money Chai (Dunno how to spell)
    Shanghainese Pian Tang cabbage soup with dried shrimp serve with dough
    Malay Kacang Pool peanut sauce with egg, green chili and onion serve with bread
    Teochew Ice jelly pork meat or shark meat
    more to add later if i recall
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      CommentAuthoreym C (CommentTimeAug 27th 2008)
     
    Hakka original Yong Tau Fu pork stuffing with salted fish and chestnut>? - i have not tried one with salted fish, but Hakka Yong Tau Foo stuffings are made up of minced prawn/pork/chestnut... Not many hawkers used these ingredients already, most use fish paste which I dun really like. Only a few stall I know use pork - two yau tau foo stalls from amoy food centre (2nd centre). The older coupl even use Hakka to communicate with one another.
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      CommentAuthorfatpig (CommentTimeAug 27th 2008)
     
    Teochew Bua Kee - fermented crab
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      CommentAuthorScasi Low (CommentTimeAug 27th 2008)
     
    <blockquote><cite>Posted By: fatpig</cite>Teochew Bua Kee - fermented crab</blockquote>
    Oh yes, bua kee, cannot see much nowadays already. And also got one is the fermented lala with soy sauce, part of the same family also
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      CommentAuthorScasi Low (CommentTimeAug 27th 2008)
     
    Hokkien Kan chia mee, aka kee mee, using big yellow noodles, fish cake, fish ball and bak cho, the soup is slight yellowish
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      CommentAuthorScasi Low (CommentTimeAug 27th 2008)
     
    <blockquote><cite>Posted By: eym C</cite>Hakka original Yong Tau Fu pork stuffing with salted fish and chestnut>? - i have not tried one with salted fish, but Hakka Yong Tau Foo stuffings are made up of minced prawn/pork/chestnut... Not many hawkers used these ingredients already, most use fish paste which I dun really like. Only a few stall I know use pork - two yau tau foo stalls from amoy food centre (2nd centre). The older coupl even use Hakka to communicate with one another.</blockquote>

    Thanks! My Step-grand father which is a hakka makes with salted fish pork and chestnut.. very nice the salted fish has given a twist, we normally eat with a wrap of chinese cabbage.
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    Hakka suan pan zi (whats this called in english?)! I've only eaten those my daddy make though. yummy!
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      CommentAuthorcontrarian (CommentTimeAug 29th 2008)
     
    Abacus seeds.
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      CommentAuthorcaniggia (CommentTimeSep 23rd 2008)
     
    teochew - low hum (pickled cockles)
    teochew - bar chor dtang chai (minced pork with pickled veg)
    teochew - her poong (fish rice aka fish as staple)
    teochew - tao juu (fermented tofu cubes) - goes best with plain porridge
    teochew - ter huang kiam chai (pig intestines with pickled cabbage)
    teochew - ku chai kueh, soon kueh & poong kueh
    teochew - ang ku kueh - sweet & salty
    teochew - kuey neng kor (egg muffins)
    teochew - peh guey & tao kee (gingko & bean stick dessert)
    teochew - orh nee (yam paste dessert)

1 to 9 of 9

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