MULTIRACIALS IN SINGAPORE

Another unique point of Singapore, is that, it is made up of different races and religions.

“Many races, One people.”

To be ‘One people’, Singapore hence possesses Racial Harmony.

This harmony should not be taken for granted, however, which is why the Government often encourages this, and has put in effort for its maintenance.

Examples of the “effort” I am talking about are:

The Inter-Racial and Religious Confidence Circles (IRCCs)

The IRCCs aim to deepen people's understanding of the various faiths, beliefs and practices through inter-faith and inter-ethnic themed activities such as inter-faith heritage trails, inter-faith talks and dialogues and various ethnic and religious celebrations. The IRCCs are also primed to respond quickly to incidents with racial and religious tensions and to project solidarity on the ground during crises.
They serve as important bridges between religious, ethnic and community groups at the local level. Leaders from various religious, ethnic and other community organisations have come together to join the IRCC networks to build friendships and trust.

The Community Engagement Programme (CEP).
It seeks to strengthen the understanding and ties between people of different races and religions, and build up our society's skills and knowledge in coping with emergencies.
Through the Community Engagement Programme, the community will be involved in response plans that will be activated when a crisis, e.g. a terrorist incident, does occur. These plans aim to help Singaporeans cope with the shock and to stay calm and resilient. This will ensure that our society stays together, and we can continue with our daily lives as quickly as possible.

The Malay and Indian Activities Executive Committees (MAECs and IAECs).
It was formed by the PA (People’s Association) with the objectives of organising cultural, educational, social and sports activities for Malay and Indian community and promote Malay and Indian participation in community activities.
To encourage MAECs and IAECs to organise a wide variety of activities to promote harmonious relations between Malays/Indians and other communities, PA has also formed the PA MAEC Coordinating Committee (MESRA) and the PA IAEC Coordinating Committee (NARPANI) to oversee all MAECs and IAECs nationwide.
MAECs and IAECs work closely with other PA grassroots organisations in the constituencies and community centres to build a harmonious multi-racial society.

Team Singapore

Team Singapore is about putting aside personal or organisational interests and working together as a team. It is about Singaporeans striving together for sporting excellence for the nation
At the heart of Team Singapore lies three core values – Fighting Spirit, National Pride and Teamwork – underscoring the notion that by working together, the whole can be greater than the sum of its parts.
Team Singapore gives Singaporeans the opportunity to foster closer relations and gather together to rally support for our athletes. Team Singapore shall be the means through which sports helps to build a cohesive and resilient Singapore.

Orange Ribbon Campaign.

Aims to strengthen the city state’s racial and religious harmony.

There is also a Racial Harmony that is celebrated annually on the 21st of July, the event commemorates the 1964 Racial Riots.
Racial Harmony Day also represents a day for schools to reflect on, and celebrate Singapore's success as a racially harmonious nation and society built on a rich diversity of culture and heritage. In schools all across the nation on that day, students are encouraged to be dressed in their traditional costumes such as the Cheongsam and the Baju Kurung. Traditional delicacies are also featured in the celebrations. Traditional games such as Kutih-kutih and zero point are played in schools, where inter-class competitions are sometimes organised.
They also recite a declaration on Religious Harmony.

This is the MOE Racial Harmony logo. It is in the shape of a heart, representing both the brotherhood of Singaporeans and the deep emotional, visceral bond that we all share. Red is also the colour of passion and energy, representing how we as a country are moving forward and boldly embracing our challenges and future.
This heart is also made up of four people, all joined together in a joyous embrace in a collective dance as they live in harmony. Where they have joined hands, there is a wonderful coming together of energy and efforts, and the yellow represents a bright light shining forth that illuminates our way and progress forward into the future.


Being made up of several races, Singapore hence celebrates many different festivals. This includes:

Chinese New Year

The Chinese New Year or Hua Ren Xin Nian falls in the months of January and February. Also known as Lunar New Year, it lasts 15 days and ends with the Lantern Festival or Yuan Xiao Jie.
Weeks before the New Year, old things are discarded and the house is spring cleaned. Hair is cut and all debts are repaid before New Year’s Day. Red and gold are auspicious colours for the Chinese and so paper decorations in these two colours are hung around the house.
The family reunion dinner is the most important custom observed and is held on New Year’s Eve. Foods served have special significance and ensure family harmony and peace throughout the year. Special food served includes yu sheng or raw fish salad and nian gao or sticky sweet rice pudding.

On New Year’s Day, one can hear loud beating of gongs and cymbals accompanied by lion dances. Children and singles receive hong baos or red packets of money from parents and married relatives. Mandarin oranges are presented to hosts in twos to signify double happiness or prosperity. The Chinese wish each other Gong Xi Fa Cai or “Happy and Prosperous New Year” on this special day.
To welcome the New Year and to expect prosperity and good fortune throughout the year, there are many taboos to be avoided during the New Year period. For example, one must not sweep the house; otherwise, prosperity and good luck will be swept away.

Hari Raya Haji

Hari Raya Haji, or the “pilgrimage festival”, marks the end of the Muslim’s pilgrimage to the holy city of Mecca in Saudi Arabia. It is also known as the Festival of Sacrifice, which commemorates Prophet Ibrahim’s test of obedience in sacrificing his son, Ismail. Hari Raya Haji is the Malay term for Aidil Adha.

Ramadan and Hari Raya Puasa

Ramadan, the Muslim month of fasting and giving alms, falls on the ninth month of the Islamic calendar. This is also the month when Prophet Muhammad received the first words of the Holy Quran. During this period, Muslims practise self-discipline, show gratitude for blessings received and reflect on all their past deeds.
Two of the Five Pillars of Islam, fasting and Zakat or gift of money to charity, are practised during Ramadan. Muslims, except the very young and sick, abstain from food and drink from daybreak till sunset. Zakat-ul-Fitr or the payment for breaking fast is collected from every family and given to charity.
At the end of the fasting month, when the new moon is sighted, Muslims celebrate the festival of Hari Raya Puasa or Aidilfitri. Prayers are held in the mosque in the morning, after which families gather at their homes for a grand feast. Youngsters seek forgiveness and blessings from their parents on this day too.

Thaipusam

Thaipusam is a Hindu festival celebrated in January or February annually. Thaipusam is actually derived from "thai" which means "10th", and "pusam" meaning "when the moon is at its brightest". It is thus celebrated when the moon is full in the Tamil month of Thai (between January and February).
This Hindu festival commemorates the feats of the Hindu God, Lord Subramaniam, son of Lord Siva. It also acknowledges Subramaniam's triumph over the evil forces. Hence, some who have made vows and pledges to Lord Subramaniam prove their gratitude to him by undergoing self-mortification on Thaipusam day.
The most popular form of sacrifice is the carrying of the kavadi, which means, "sacrifice at every step". The symbolism of carrying the kavadi originates from a myth where the kavadi represents a mountain with Lord Subramaniam at its apex. The smaller, semi-circular kavadi is a steel or wooden frame with bars for support on the shoulders, normally decorated with flowers and peacock feathers. The larger ones with spikes can weigh as much as 40 kg and reach a height of four metres. Other forms of sacrifice include piercing silver pins through the cheek and tongue and pricking the body with hooks and spear-like needles. The devotees who intend to perform the sacrifice are customarily required to observe strict physical and mental discipline. Throughout the 10th month of Thai, purification of the body is a necessity. This includes taking just one vegetarian meal a day, and sexual abstinence. In addition, a 24-hour fast is observed on the eve of Thaipusam. Most women devotees carry a pot of milk called a palkuddam. The milk is poured over the statue of Lord Subramaniam after the procession.

In Singapore, this Hindu festival starts at the Sri Srinivasa Perumal Temple at Serangoon Road. The kavadi carriers, together with their relatives, friends and well-wishers congregate here in the morning to participate in the procession which will take them through Serangoon Road, Orchard Road and finally to the Sri Thendayuthapani Temple, commonly known as the Murugan Temple at Tank Road or Chettiar's Temple. All along the way, devotees chant hymns in praise of the deity. The kavadi carriers' arrival at the Murugan Temple at Tank Road marks the accomplishment of their task. A mixture of fruits and honey is prepared and distributed among the devotees.

Muslim New Year

Muharram is the first month of the Islamic calendar and the first day of Muharram is celebrated as the Muslim New Year.
Al Hijrah or the Muslim New Year commemorates the flight of Prophet Muhammad from Mecca to Medina.
Hijrah or the migration which took place on 2 July 622 A.D. became the first day in the Islamic calendar. Each year, the Islamic New Year falls on different days since the Islamic calendar is based on the moon cycle and it is eleven days shorter than the Western calendar. On this day, Muslims attend special prayers, recite Quranic verses and share stories about Prophet Muhammad’s migration.

Mid-Autumn Festival

The Chinese celebrate the Mid-Autumn Festival or Zhong Qiu Jie on the 15th day of the eighth month in the Chinese lunar calendar. Also known as the Mooncake Festival or the Lantern Festival, it usually falls in late September or early October. The moon, a symbol of wholeness, unity and harmony in Chinese traditions, is the brightest and fullest on this day.
During the Mid-Autumn Festival, mooncakes and other goodies are offered to deities and ancestors at the family altar. Youngsters present mooncakes to their elders as a mark of respect. On this night, many houses are illuminated with lanterns. Family members gather to view the full moon and eat mooncakes while children carry colourful lighted lanterns. This is also an auspicious day for Chinese weddings.

Due to the number of ethnic groups in Singapore, there are, also, numerous religions.
Examples of these are Buddhism, Christianity, Hinduism, Islam and Taoism.

Being a Multi-racial and Multi-religious country makes Singapore unique.
But, of course, there are many other aspects too!

Done By: Goh Xiu Li

SAFETY

One important aspect of Singapore when I think of her as my homeland is safety security. How everything always run smoothly. Even though they might be a few cases of accidents of theft they will always be dealt promptly and efficiently. Living in Singapore for close to 18 years, I have never been robbed or attacked. This can show how well the government and people work together to bring about a safe community. For this to succeed, much effort has been put together especially by the National Safety Council of Singapore(NSCS)with various Government agencies, employer organizations, workers unions, grassroots organisations and many other professional bodies from the industry to achieve the common goal in raising safety awareness in all prospects of safety, especially safety precautions and prevention of accidents.

The NSCS covers all aspects of safety, from road safety and even workplace safety and health.

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ROAD SAFETY

Majority of road accidents are the results of drink driving, speeding, using of handphone or smoking while driving. As to prevent road accidents, National Safety Council of Singapore organises safe driving classes such as the Defensive Driving Course, held road safety talks and work closely with the Land Transport Authority (LTA) and the Traffic Police to bring safe driving messages across to all drivers- To make the road safe for motorists and pedestrians.

In services, the Council actively promotes Occupational Safety and Health by providing monitoring services for occupational hazards such as noise, chemicals and biological monitoring through the Occupational Safety and Health Unit. The Unit also provides on-site audiometric tests and workers' education to clients.



To keep members abreast with the current safety issues, the Council publishes a quarterly newsletter. It contains informative articles on different safety topics and up to-date news on safety issues around the region.

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HOME SAFETY

Safety in the home is an integral part of our lives. The Home Safety Committee would organize safety education programmes to raise awareness in the household, organize campaigns, exhibitions, and give talks to schools, institution of higher learning, community centers as well as corporate organisations. The Council also disseminate safety tips through the media to teach parents, caregivers and children the importance of Home Safety.

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WORKPLACE SAFETY

In services, the Council actively promotes Occupational Safety and Health by providing monitoring services for occupational hazards such as noise, chemicals and biological monitoring through the Occupational Safety and Health Unit. The Unit also provides on-site audiometric tests and workers' education to clients.

To keep members abreast with the current safety issues, the Council publishes a quarterly newsletter. It contains informative articles on different safety topics and up to-date news on safety issues around the region.

Done By: Queenie Leong

HDB Flats in Singapore

Having to build HDB Flats in Singapore instill harmony with different races as Singapore is a multi racial country. This enables Singaporeans to create a stronger bond with each other by communication and learning different cultures. Also, HDB Flats allow different range of income to live together. Be it low income or moderate income families for accommodation as there are people may not be able to afford for private housing such as terrace houses and bungalows.HDB Flats also gives a unique image of Singapore as other countries might not have. Besides, HDB Flats give convenience to people as they are situated near primary schools, secondary schools or even polytechnics. In this way, traveling distance will be a short one and sometimes, transport cost could be saved as depends on the location of the housing estate and the schools.HDB flats made Singapore a beautiful due to the structure built and this way, it also encourages more population of people living together and get along with each other, Increase their social circle.

Done By: Isabelle Lee

Convenience

Singapore is a small bustling city with shopping malls, MRT stations and bus stops on every corner. It roughly takes about a little less than 2 hours to travel from one end of the country to the other. Buses and train services are regular, and the maximum waiting time for a bus is usually about 30 minutes. This has been something I have, and I guess many Singaporeans have been accustomed to, and sometimes taken for granted. I learned this when I waited for a bus in the middle of nowhere for over an hour, in a country far far away.

Among other things, having everything a stone’s throw away from home is why I appreciate living in this country. My home is a mere 10 minutes walk to a shopping mall that meets all my daily needs; a supermarket for groceries, a hawker centre for meals, restaurants for occasional indulgences, a few clothing stores, a bookshop (really Popular with the students) and a pharmacist. Accompanying the shopping mall is an underground MRT station that links to other stations with other malls in other parts of the country.

In areas with clusters of HDB flats and more people, the malls are bigger and with more shops to accommodate the people. Ang Mo Kio and Tampines are examples, with AMK Hub, Tampines mall and Tampines 1. Students can be found thriving in such malls after school, hanging out at fast food outlets , catching a film or shopping. This is because schools are often near housing estates, which are also near shopping centres. You can also find public facilities and amenities in most estates, catering to people of all ages and interests, for example, polyclinics, stadiums, community centres, libraries and swimming complexes.

Just when you thought that things could not be any more accessible, the oldest, most traditional form of shops often forgotten and has been right under our noses all these while, literally! Yes. That is the convenience stores usually found in void decks of HDBs; the “Ma ma shop”. You can get all sorts of things there, from bread, to feather dusters. Other shops can also be found in close proximity; hairdressers, dollar stores, clinics, pet shops, wet markets, coffee-shops and many more. No need for driving, neither for bus or train taking; everything is at a walking distance.

Singapore is one of the few cities that no matter which part of the island you live in, cars are not necessary. We have an excellent transport system that links the city from corner to corner, edge to edge.

With the recent opening of the circle line, the MRT network has expanded, and has brought things even closer, allowing commuters to travel from place to place faster than before.

Having amenities and transport at the tips of our fingers really makes Singapore a great place to live in, and that is why I call Singapore my home.

Done by: Tan Kiat Yi

Food in Singapore

As Singapore is a cultural mix or racial mix, or in short, a country with a mixture of quite a number of cultures, races, religions and nationalities, you can find a large variety of food here in Singapore, each with their own distinct identity. Singapore is a melting pot of cuisines from around the world, and many Singaporeans are obsessive gourmands who love to makan (eat in Malay). You will find quality Chinese, Malay, Indian, Japanese,korean, Italian, French, American and other food in this city-state.

If you are a food lover, or a sucker for good food, then Singapore is the place for you. Singapore is a haven for food.

Singaporeans generally "down" tons of noddles or rice yearly. There is a huge variety of how these noodles or rice is prepared. For example, the famous dim sum (made popular by Hong Kongers), Beijing Roast Duck, Nasi Lemak, Roti Prata (from our Indian friends), Curry Fishhead etc. etc are all available here. There are fast food, Italian food, Vietnamese food, Japanese food etc. available almost everywhere, but these are usually more costly and not what the average Singaporeans eat daily. The list goes on and on, and you do not need to pay a bomb to enjoy all these good food.

A typical good meal for a local does not costs more than S$5 (including soft drinks) for one person, and even if you wish to pamper yourself, you do not need to spend more than S$20 per person for a meal, that is how affordable it can be! Most such meals are available at "hawker centres" or "coffee shops" (or 'kopi-tiam' as local would call it) where you can enjoy good food at good prices. Look around at the food stalls displaying their food, and chooses what you want. Most display their food names and prices quite clearly.

There are literally hundreds if not thousands of variety of local food here.

A typical soft drink costs about S$0.80 - S$1.50 per can/pack/bottle. A typical glass of fruit juice is about S$1.50 - S$3.00 per glass. A typical glass of hot drink costs about S$0.60 - S$1.20 per cup.

These are some famous local food in Singapore.

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Chinese Food

Chinese cuisine which originated from China has made an influence in many parts of Asia which includes Singapore with Chinese as the highest number of population. Some well-known ones are laksa, bak kut teh, chicken rice, rojak and fried kway teow.

Chili crab- is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road (near the present day East Coast Seafood Centre .) Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savory tomato and chili based sauce.

Chicken Rice - This is one meal swore by a large number of Singapore Chinese. It is fragrant rice (fragrance made by pandan leaves and the soup used to cook the chicken) served with chicken meat (either boiled or roasted, some offer other varieties as well, but not common) and some cucumber slices. It is usually served together with a small bowl of soup (which is the soup-based used to cook the chicken). Such servings generally cost S$2.50 to S$3.00 per plate.

Sometimes this dish is known as "Hainanese Chicken Rice" as it is usually prepared and made famous by Hainanese. It is meltingly smooth steamed chicken served with chicken-flavored rice and 3 dips- hot chilli, thick black sauce and minced ginger. Hainanese chicken rice is often considered as the "national dish" of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. In fact, Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served at stalls and food courts. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Tian Tian (restaurant), Loy Kee and others which have many outlets island wide. The price range is around S$2-4. Some stalls serve extras such as a hard boiled egg, chicken liver, firm tofu and kailan as side dishes, each dish usually costing around S$0.50 to S$1.50. Some may serve set meals which include these side dishes. Even canteen vendors in schools also sell chicken rice. However, this tends to be simpler in style, and comprises just sliced chicken with rice and soy sauce as a healthier choice.

Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, with chicken rice being the main highlight. Other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew. Most of these shops are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street. The dish was touted popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.

Hainanese Chicken Rice

Fishball Noodles - It is noodles served with fishball (made from fish paste, into shapes of a ball, that is why it is called fishball) and some minced pork.

It is served either "dry" (mixed with chilli paste) and soup (in soup form, soup usually made of ikan bilis (small fish) stock). Dry versions are usually served with a small bowl of soup.

The dry version is called "Ta Mee" (Hokkien for Dry Nooddle), the soup version is called "Tng Mee" (Hokkien for Soup Noodle).

WanTon Mee-The dish also comes with a generous helping of tasty, chunky slices of char siew, But somehow the burnt barbecued pork blended well with the spicy mee kia, giving it a pleasing smoky textual. The wanton, however, was rather ordinary.

Prawn Noodles (Dry/Soup) - Similar to the fishball version, the prawn noodles are a mixture of noodles and prawns, and usually with some cut learn pork as well. It is also served with soup (prawn stock).

Chilli paste for the prawn noodles are contains a little sweet taste, whereas the fish ball noodles version does not contain any sweet taste.

Ba Kut Teh (loosely translated to Pork's Bones Tea) - It is pork ribs/limbs stewed in soup served with rice.

A serving of Ba Kut Teh should costs about S$3.50 - S$5.00.

Laska- in particular the Katong or lemak style is probably the best known Singaporean dish: a fragrant soup of noodles in a coconut-based curry broth, topped with cockles or shrimp. Note that Singapore laksa is very different from Penang laksa which is made with a tamarind-infused broth instead of coconut, and has a spicy sourish taste.

Bak chor mee- It is a popular local favorite noodle soup with minced pork, sliced mushrooms, fishcakes and meat dumplings on top. The noodles are tossed in a special chilli sauce with some vinegar.

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Malay Food

The Malay cuisine in Singapore is a blend of traditional dishes from Malaysia with strong influences from the Indonesian islands of Sumatra and Java. For religious reasons, pork is never used in Malay and Indonesian cuisine. They use ingredients such as coconuts, belacan, spices and herbs.

Nasi Lemak - is a dish sold in Malaysia, Brunei, Singapore and southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. This is fragrant rice (made by smell of pandan leaves and ginger) boiled and served with other ingredients. A typical serving usually includes small fish (ikan bilis and ikan kuning), fried egg, cucumber, and peanuts. Together with a small serving of chilli paste (which is hot and sweet), it makes a wonderful meal.

Nasi Ayam Goreng (translated Fried Chicken with Rice) - This is just like the chinese version of Chicken Rice, but for this case, the chicken meat is deep fried. It is one of my personal favourite for the way the chicken is fried.

You can find it around the Geylang Serai area though. A typical serving costs about S$3.00 to S$4.00.

Beef Rendang-Large chunks of beef are cooked with lashings, spices and herbs to come up with Beef Rendang. It is another hearty, and very spicy, favorite among Singaporeans.

Nasi Padang-It is a name that describes a wide range of spicy meat, fish, poultry, and vegetable dishes, which had originated in the Padang district of West Sumatra.

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Indian Food

Indians make up 9% of the whole singapore population. Despite the small population, the indian cuisine has made a huge impact on the singapore's local food! Their cusine has many cooking techniques and traditional herbs and spices. Let us introduce some popular ones such as roti prata, apom, murtabak and thosai. In particular curry, which originated in India, is used to flavour food across Asia including singapore.

 Mee Goreng - Fried noodles with chilli paste and with a sprinkling of mutton (small pieces) and egg. You will probably never understand how fried noodles can taste so good!

It is usually served with cucumbers (with tomato paste on top) as well. This cucumber is good for those who cannot take too spicy food (it actually acts as a coolant for your tongue, according to a Indian friend).

A serving of Mee Goreng usually costs about S$2.00 - S$3.00.

Roti Prata - A pancake shaped fried dough. It is served either with mutton curry or sugar.

Many will be amaze with the way the cook handles the dough (he will flip, flip and practically 'fly' the dough before folding it into a square shaped dough and fry it on his hot pans).

The prata (as what local calls it) taste a bit salty and taste GREAT when dipped into curry gravy provided. For those who cannot take spicy food, ask for sugar instead! If you are adventurous, try both ways of eating the prata and you will notice the difference in flavor.

Roti Prata is a local favourite fit for almost any time of the day and for almost any event. It is usually served plain, with egg and/or with onion fillings along with a side of curry and/or sugar to improve flavour. There is also a ‘paper prata’ which is made extra thin and crispy. A south Indian staple bread made by stretching dough flavored with ghee and pan-fried till crispy on the outside and soft on the inside. Nice showmanship when flipping and tossing the dough. Classic roti pratas come plain or with egg and is eaten with spicy curries or sugar. There are even flavors that come stuffed with bananas, cheese, chocolate, ice-cream and even durian.

The plain prata costs about S$0.50 to S$0.80 while the prata with egg costs about S$0.80 to S$1.50 depending on locations. You should get the accompanied curry gravy for free.

Fish Head Curry

A whole huge fish head, usually a red snapper complete wit lips, eyes and cheeks, is cooked in a spicy, tangy tamarinated curry with ochra and tomatoes. Some say it is a uniquely Singaporean creation, when Gomez, an Indian cook, decided to cook the fish heads which were thrown away. The local tangy version differs from the rich Indian Bengal style which uses a river fish instead.

Chapati

Circular flat bread made of whole-wheat flour cooked on a flat griddle with no oil, Staple food of people in North India, where rice is not as popular. Dips like vegetarian dhal, minced mutton or chicken keema are usually taken with the chapati.

Indian Rojak

'Rojak' is the Malay word for mixture and Indian Rojak is a unique Singaporean creation of fried stuff like dough fritters, prawns, chilli potatoes, fried coconut dough, squid, toufu and even prawn cakes, created by an Indian cook decades ago. They all come with the all important and addictive dip made with mashed sweet potatoes and chilli.

Vadai

South Indian snacks made with nuts, flour, vegetables, beans and spices. The prawn Vadai doughnut is popular here. Sweet vadai are eaten as festival snacks and the dahl is deep fried compressed spicy nuts and vegetables

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Mix

There are many foods which are made by the different races.

Soto Ayam- Is a classic Spicy Chicken Soup, commonly found in Singapore, Malaysia and Indonesia (”Soto” means “soup” and “Ayam” means “chicken”). The soup is yellow in color due to the use of turmeric as one of its ingredients.which is a spiced chicken stock served with chicken, beansprouts, and either potato croquette or compressed rice.

Curry Fish Head (Indian / Chinese) - served with rice, it is fish head (fish head of larger fish, about twice the size of a grown-up man's palm) cooked in curry gravy, with a mixture of vegetables in the gravy. The Indian version is generally spicier than the Chinese version.

The catch to this dish is actually the gravy, the fish eye and the bones of the fish head .There are some differences on how it is eaten, Chinese generally "scoop & drink" the curry gravy (on top of mixing it with their rice), and Indians generally mix the gravy with their rice. So the choice is yours. Tip is if you find the gravy too spicy, mix it with your rice and you will feel a whole lot better when taking to this dish.

A serving for about 3 - 4 persons costs about S$20 - S$30 (depending on where you eat, including rice), so if there is only 2 of you, remember to tell the stall so, or else you will end up wasting the food! Little India is the place to sample this.Curry fish head stall is located at Jalan Berseh Hawker Center, along Jalan Besar.

Satay (Malay / Chinese) - meat skewelled on wooden sticks, and grilled over charcoal fire. Served with gravy (for dipping) made from chilly and peanut.

Generally, the Malay and Chinese varieties are almost the same except the Chinese variety has the pork version, while the Malay does not. The different type of meats includes chicken, mutton and beef (plus pork for the Chinese version).

Also served with satay are cut onion rings (fresh), cut cucumber and rice dumplings (steam rices made into a squarish form).

A cost per stick of Satay is ranges from S$0.30 to S$0.80 (depending on locations).

One of the most well-known and popular Malay dish is Satay. Pieces of mutton, beef, or chicken are skewered over charcoal and eaten with a rich peanut sauce, sliced cucumber, onions, and chunks of compressed rice. The popular brochettes of meat sold at hawker centres and other food courts, sold with a side of spicy peanut sauce for dipping, slices of fresh cucumber and onions — the “Satay Club” at the Lau Pa Sat near Raffles Place is one popular location for this delicacy.

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Dessert

Generally, Malay desserts and cakes are very rich in coconut milk and are great for those with a sweet tooth.

Ice kachang -literally means “ice bean” in Malay, a good clue to the two major ingredients: shaved ice and sweet red beans. With gula melaka (palm sugar), grass jelly, sweet corn, attap palm seeds and anything else on hand thrown in, and the whole thing is then drizzled with canned condensed milk or coconut cream and colored syrups.

Kaya Roti-Creamy, sweet and lushly fragrant, kaya's creamy custard made from eggs, cocunut milk, sugar and pandan leaves. Sometimes it is green (from pandan) in colour or brown (from gula melaka). Some folks have it on toast for breakfast and tea, with a couple of half-boiled eggs and a cup of strong kopi.

Coffee and Tea -The term kopi (Malay word for coffee) and teh (Malay word for tea) are used for sweet coffee and tea that mixed with milk. Kopi-o and teh-o are those without milk but still sweet. And if you want black coffee or tea, you should mention them “without sugar”.

Durian-have becomes a national icon however it is not exactly a dish but a local fruit with distinctive odor you can smell a mile away and a sharp thorny husk. Most foreigners cannot tolerate the smell or taste of the fruit, but to the majority of locals this is a delicacy. The rich creamy yellow flesh is often sold in places like Geylang and Bugis and elsewhere conveniently in pre-packaged packs. It can cost S$1 for a small fruit all the way up to S$24 per kilo depending on the season and type of durian. If you are game enough you should try it, but be warned beforehand - you will either love it or hate it. (Note: you’re not allowed to carry durians on the MRT and buses and they’re banned from many hotels. Anecdotal evidence also suggests avoiding alcohol after eating durian. This ‘king of fruits’ is also made into ice cream, cakes, sweets and other decadent desserts.)

Nonya Kueh- Straits Chinese or Nonya kueh (cakes) are made from a variety of fulsome and flavourful ingredients such as coconut milk, sweet potatoes, tapioca, palm sugar and pandan leaves.

Presented together, they make up a colourful, pleasing platter, and thus are among the most popular items to be enjoyed during tea time, as a sweet dessert, and as part of the menu at festive occasions.

Almond Jelly with longans

Cendol- mung bean jelly strips with shaved ice, coconut milk and brown palm sugar.

Burbur Cha Cha- tapioca dumplings, sweet potatoes and yam in coconut milk, served hot or cold.

Ice Jelly- jelly topped with shaved ice, lime and a choice of fruit.

Grass Jelly- herbal jelly served with syrup and a choice of fruit toppings.

Cheng Tng-a sweet soup of dried fruits, nuts and barley, served hot or cold.

Tau Suar- mung beans in sweet syrup.

Bubur Tengu- boiled white wheat berries with coconut.

Pulot Hitam- boiled black glutinous rice with coconut milk.

Or Nee- sweetened yam puree with ginkgo nuts or pumpkin.

Tau Huay- soybean custard with syrup.

Done by: Doraline