1. MacDonalds
2. KFC
3. Sakae Sushi
History
The only chicken rice found in Hainan in China, an island off the southern coast of China, is made with the Wengcheng chicken, a bony fowl with very little flesh served with rice thick with oil and accompanied by ground green chilli dip. Hainanese chefs also use pork and chicken bone stock unlike their Singaporean counterparts who avoid the pork base in their chicken rice. Thus the Hainanese Chicken Rice dish probably evolved through the Hainanese immigrants in the region and gained from local influences such as the Cantonese. The Cantonese added lime to the chilli sauce and ensured their chickens were tender and young. The Hainanese Chicken Rice dish is said to have taken root in areas like Middle Road, Purvis Street and Koek Road more than 60 years ago.
Description
The rich flavour of the rice comes from the grains that have been pre-fried in chicken fat and then cooked in chicken broth. The chicken is steamed until it is just cooked with a little pink remaining on the flesh near the bones. Whilst the cut chicken is served on a large dish, the rice is set on individual plates. Alternatively, dark brown roasted chicken is also served with the specially cooked rice. The dish is accompanied with a chilli sauce made up of chillies, chicken broth, garlic, and ginger. A thick broth of chicken stock garnished with a sprinkle of spring onions is also a must.
An early version of the dish had rice compacted into balls. Made of shorter-grained rice, cooked in a large metal pot with pandan leaves and ginger slices, the rice is painstakingly shaped into balls with the bare hands before it grows cold. The rice-balls made it easier for a travelling peddler to serve his clients, as he did away with plates and could easily wrap the balls in banana leaves. These Hainanese Chicken Riceballs are seldom seen in Singapore
Our 10 Favourite Food Are :
Chicken Rice,Nasi lemak,laksa,spaghetti,sushi,french fries,roti prata,ben&jerry's,hokkien mee,chilli crab
http://mugeatblog.blogspot.com/ the blog which tell us WHERE we can FIND DELICOUS DOUNUTS!!!!!!!!!!!!!!
hope u enjoy it
Ingredients500g (1 lb) medium prawns 2 cups shallots, peeled 20 dried chillis, softened in hot water 1 tbs belacan (shrimp paste) 3 tbs dried shrimp, soaked for a while in water to soften 10 buah keras (candlenuts) 1 tsp turmeric powder 1 tbs roasted coriander powder 2 stalks lemon grass, white stem portion, crushed 4 tbs oil 4 cups coconut milk 2 tbs salt 1 tbs sugar Pepper 500g (1 lb) dried thick rice noodles 300g (approx 9 oz) bean sprouts, scalded 200g (7 oz) dried glass noodles, scalded and drained Garnishes 4 fresh red chillis, pounded Salt to taste 1 cucumber, peeled, cored and shredded 4 fried fishcakes, sliced1 bunch daun kesom (laksa leaves), finely shredded 100g (approx 3 oz) see hum (fresh cockles), optional
MethodBoil a pot of water and cook prawns till they turn pink. Remove, shell prawns when cool and reserve prawns and stock. Process shallots, chillis, belacan, dried shrimp and buah keras in a chopper till fine. Add powdered spices to the paste. Heat oil in a pot large enough for the gravy. Brown spice paste and add lemon grass stalks, adding a little water from time to time to prevent burning, until oil rises to the surface. Add prawn stock, followed by coconut milk, stirring all the time to prevent curdling till it comes to the boil. Season with salt, sugar and pepper to taste. Boil some water in another pot and boil dried noodles till al dente. Drain and divide noodles among bowls. Top with a little softened glass noodles and bean sprouts. Garnish with a prawn, fishcake slices, shredded cucumber and daun kesom. Pour over hot coconut gravy and serve with a dollop of pounded chilli mixed with a pinch of salt.
this is nasi lemak..it's nice with the chicken wing.
egg and chili sauce to make it taste nicer
The rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.
These are some of the food which can be found in Singapore.
Hainese Chicken Rice
Spaghetti
Sushi
Hokkien Mee
Hope u ENJOY IT!!!
Congratz fayth and cheryln!!!!!!!!!!
AND wan xin ,joyce!!!!!!!!!!!!!!!!!!!!1
1 of my favourite food=)
Normally i would go to rivervale plaza at kou fu and buy their tofu it is quit delicious it is selling $1.3 per roll.
Does this makes u drool use hope it does
Here's a nutrients fact of it
TEXT VERSION OF NUTRITION FACTS:Serving Size: 1/6 of recipe (195 g)Servings Per
Amount per serving
Calories 231
Calories from fat 39
Total Fat 4 g
1 g
Saturated Fat
Cholesterol 82 mg
Sodium 284 mg
Total Carbohydrates 34 g
Dietary Fiber 2 g
Sugars 0 g
Protein 1 g
Vitamin A 50%
Vitamin C 8%
Calcium 4%
Iron 15%