Traditional cooking equiptment to preserve the authentic taste!
And of course the many awards (:
Imagine the aroma of piping hot, crispy pancakes.Or the hot, melt-in-your-mouth cheese as you bite into of soft pancake.This award winning stall smells exactly like that as you approach it. It was featured in Makansutra and Live To Eat television shows. The stall owner has been here for a very long time. She says that it was a family business passed down from generations to generations, with a long history.This stall was opened way back in the 1960s.The dish has changed a little over the years. From peanut and red bean flavour, they now have a wider variety of flavours like chocolate and cheese to accommodate to today's youth.When we were there, we tried the crispy peanut pancake.It was a thumbs up from everyone! The crispy pancake goes perfectly well with the crunchy peanuts. On the whole, we give this pancake stall our stamp of approval. Bon Appetit!
This thing here is what they use to roast the meat. It takes hours of hard word before the dish is served to the customers, take note of that the next time you order roasted meat dishes and such so that you can savour the taste with appreciation. :>
This was the only store that occupied two stalls. It had been situated here in Tiong Bahru for over 60 years. Located at #02-68/9, a yellow signboard greeted us. Despite our horrible chinese, the stall owner was friendly to answer our questions. We bought a plate of Char Siew Rice, costing $3 a plate. The char siew had no charred parts and was well roasted, juicy and not dry at all.The store used to only cater to special orders such as one entire roasted pig, duck and other roasted goods, however, you don't expect the life of a typical working Singaporean to be free enough to buy an ENTIRE roasted pig back home unless its a special occasion. Thus to keep up with the fast paced lives of everyday Singaporeans the store now sells other types of food, such as: roasted chicken rice, wanton noodles and etc.-too. This stall belonged to the stall owner's grandfather and now it is his. He carried on the tradition, roasting the pork the traditional way that take hours. How the shop started? He wasn't sure either. When we were about to leave, he remarked,"Now a days, students aregetting too smart. They don't want to work here." It was true. His children did not want to carry on the tradition and mend the store. How sad would it be if the store was to close in a few years time? Singapore would no longer have as many traditional roasted meat stores as we do now.
When we asked who were the regular customers the stall ownner told us that people of all ages order from the stall, it was still early when we were at Tiong Bahru Makret so i guess we were lucky that we did not have to queue up for too long!
Singaporeans love char siew rice! I know i do~ But... Why? We think that it is probably the taste of the char siew and the sauce, i mean, who can resist such delectable food? This dish with a long history is probably well known to all Singaporeans since it has been around for so long and it is available at just about any food court or hawker/food centre :D Like many other traditional dishes, this dish lives on!
Side note. What is char siew? It is barbecued pork meat. The exterior of the meat is dark red due to seasonings-e.g. honey-and it is normally consumed with rice. Char siew originated from China and it is a cantonese cuisine.
Special Thanks to: http://en.wikipedia.org/wiki/Char_siu http://food.insing.com/business/original-tiong-bahru-golden-pig-roasted/tiong-bahru-outram/id-66b80100
A queue was forming as we were interviewing the employees of Lor Mee 178. Its store number is #02-58, it opens from 6am - 9.30pm and it closes on Wednesdays.The special thing about this stall is its famous Shark's Meat fritters which are added to the Lor Mee. The bowl of lor mee did not have the usual braised egg, braised pork and ngor hiang though.The Lor Mee costs $2.50 per bowl and for extra shark fritters, an additional $0.50 each.
What is Lor Mee? Lor Mee is a Chinese-inspired noodle dish served in a thick starchy-gravy and thick flat yellow noodles. The dish is eaten by Hokkiens mostly. Its originated from Singapore and Malaysia. Nowadays. there are different types of Lor Mee being served in Singapore.
According to the employee which worked in the store for 6 years, the store owner opened this store when he lost his job during the financial crisis. Wanting to know why this store is famous, we asked more questions, however, the employee was busy. We tried interviewing the people eating from this store however, the people did not entertain us. What was the recipe for the Lor Mee? The employee said," It is just normal Lor Mee."
Our opinion. Why do Singaporeans eat the Lor Mee? It was because of childhood we guessed. There was not really a proper answer to this question.
Special thanks to http://www.sgfoodonfoot.com/2012/06/lor-mee-178-tiong-bahru-market-food.html http://en.wikipedia.org/wiki/Lor_mee
Hello! Welcome to the Green Dot Food Blog! We are from St Margaret's Secondary School and we are doing a write up on 3 local dishes in Singapore! We went on a Learning Journey trip to Tiong Bahru Market to learn more about Singapore and we interviewed 3 stall owners. 'Our Food Reflects the Era We Live In' was the objective of the Learning Journey and what we learnt that during our trip. In this blog, we are going to share with you 3 local dishes and its history, recipe and how it is related to Singaporeans. We hope you would learn much in our food blog! Enjoy! :)