This is a popular traditional food called satay. It is eaten with its own sauce. It is healthy and less cholesterol. If you eat this satay once,u will want it twice. Especially with its sauce. So,come and eat our satay. Its soooo delicious.
What is your favourite traditional food? Interview A:Kuih Nagasari Interview B:Satay Interview C:Satay InterviewD:Chicken rice
What is the special ingredient in it?
Interview A:Rice flour as it makes the food sweet Interview D:Turmeric Interview B:Peanut sauce Interview C:1 whole chicken and other ingredients
Where does it originate?
Interview A:Indonesia Interview B:Java,Indonesia,Malaysia Interview C:Java,Indonesia,Malaysia Interview D:Most versions originate from the Hainanese style of steamed chicken served with chicken stocked flavoured rice. When you buying your favourite food,do you jump queue?
Interview A:No,when i jump queue,people who are in front of me will scold me. I wait until it's my turn.Better be late but at least people respect you. Interview B:Sometimes.Sometimes i am tired of waiting. Interview C:No as i thinks it's wrong. Interview D:No,it is because i do not want to get scolded by people as they also want to buy their food and if they can be patient,why can't i.
@ 6:49 PM
Tuesday, August 5, 2008
3 types of acidic foods:
1)Dairy products 2)Refined and frozen foods 3)Meat and poultry products
@ 6:33 PM
What a person may consume to treat their stomach may produce excessive acid:
Certain foods are harder to digest than others and so they trigger more acid production to help break it down. Exactly what these ‘trigger' foods are will vary from person to person but generally rich, fatty or spicy meals are more likely to cause an attack.
@ 6:32 PM
One harmful effect of consuming too much acid:
High cholesterol is one of the
harmful effect of consuming too much acid.
@ 6:31 PM
Thursday, July 31, 2008
@ 6:38 AM
Tuesday, July 29, 2008
Briefly explain how your suggestions above can help to preserve food.
If you keep in refrigerator,it still be edible as there will be no mould on the food but you cannot keep it for too long.You also need to see the expiry date.If you keep in tupperware,nothing will go go inot the food for example air and if you put some preservatives,it will also still be the same and prevent mould.
@ 7:04 PM
suggest 3 other ways of preserving food.
refrigerator, artificial preservatives, natural preservatives like vinegar and salt, tupperware.
@ 7:02 PM
what other foods do you think might grow molds if left exposed
cheese, oranges, tomatoes, lemons, onions, used coffee grounds, potatoes
@ 6:59 PM
where and how should bread be stored to keep it free from mould
Store bread at room temperature in a cool, dry place. Refrigeration speeds up staling; however, in hot, humid weather, bread kept more than 2-3 days should be refrigerated to retard mold growth.
@ 6:57 PM
Tuesday, July 22, 2008
Experiment D
I think this experiment was good.At first,there are not much mould. After a few days the mould increased gradually.It also gets darker and darker and it really really stinks.
@ 7:08 PM
Experiment C
For this bread,there are quiet a lot of mould but the thing is that, the mould is polka dots.It is also stinks really bad.The bread is in a bad shape.I think if you eat it,you will stay in hospital for at least a week.
@ 6:55 PM
Experiment B
This bread has mould,more and darker mould on the side of the bread. it also smells horrible.
@ 6:45 PM
Experiment A
This bread has no mould.However,it is hard and smells quiet bad.
@ 6:35 PM
Tuesday, July 1, 2008
What Is A Bread Mould?
Bread mold is a kind of fungus that is commonly found on bread surfaces. It takesfood and nutrients from the bread and causes damage to the surface where it lives. It causes a bad taste to the bread also. But the mold has a place in the industry where it serves as a decomposer that can decompose decayed plants and animals. It appears on the bread surface as a wind blown spore. With adequate moisture and nutrients from the bread, this spore sprouts and grows hair like structures on the bread surface. Bread mold is found in different types, species, shapes, and colors. Examples of bread molds: Penicillium molds usually appear green and grey in color and Aspergillus mold appears similar to Penicillium to the naked eye.
@ 6:46 PM
Friday, April 18, 2008
Bad Habits
In Singapore,most people like to talk loudly,laughing loudly with no manners.For example at hawker centre,fast foods restaurant.Kids from school playing but not eating.They make loud noises,fooling around.They have no respect for others who are trying to enjoy their foods peacefully and don't care about what others think about them. Some people will talk on their phones very loudly which increase the level of the noise.
@ 7:58 AM
¿¿FoOdS¿¿
We like the foods because they are delicious,tasty,appetizing n they are healthy.Some of our favourite foods are not that healthy but we balanced our diet n we don't often eat them.Some hawker centre foods are cheap,affordable.There are a lot of hawker centre which sells our favourite food.You can take a lot of buses to our favourite foods.There are a lot of McDonald,Kfc etc in Singapore.
Laksa is a bowlful of noodles in a unique soupbase which blends the Chinese and Malay styles of cooking. There are 2 distinct types of laksas namely, the tamarind-based assam laksa and the coconut-based laksa lemak, although there are many variations of these types. This Peranakan version is rich with seafood ingredients like cockles, prawns and fish cake, swimming in a chicken or ikan bilis stock enriched with coconut milk. It is also flavoured with loads of dried shrimp. The key ingredient giving Laksa its unique flavour and aroma is the Laksa leaf, locally known as the daun kesom (Polygonum Hydropiper) or the pepper plant or water pepper. Also mandatory is the spicy paste made up of lemon grass and prawn paste, locally known as belachan. An authentic Laksa is made of thin, white vermicelli or rice noodles and a fish-based soup stock. Seafood like fish and prawns plus generous helpings of vegetables are added. Penang Laksa This is the most popular Assam Laksa version with Penang laying claim to its rich flavours derived from the pungent hae ko or shrimp paste mixed with tamarind juice. The fish stock is often made of the local catch ikan kembong, and the taste is enhanced with slices of lemongrass, tumeric, ginger flower and slices of blanched shallots. Mint leaves, pineapple bits, thin strips of cucumber garnish the dish, trademark of the richness found in any Peranakan platter.
OUR name is insane.
We r humans,obviously
Like others, we go to school.
Our school is DAmai.
We often eat.
We love to eat healthyly.
We lead a healthy lifestyle.
HISTORY