Other Beverages Chin Chow Drink – Grass Jelly Drink.
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Transcript of Other Beverages Chin Chow Drink – Grass Jelly Drink.
![Page 1: Other Beverages Chin Chow Drink – Grass Jelly Drink.](https://reader030.fdocuments.us/reader030/viewer/2022033100/56649c9b5503460f94958f5c/html5/thumbnails/1.jpg)
Other Beverages
• Chin Chow Drink– Grass Jelly Drink
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Other Beverages
• Bandung– Rose Syrup with Condensed Milk
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Other Beverages
• Soya Bean Milk
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Other Beverages
• Milo Dinosaur– conventional Milo served with lots of Milo powder
on top
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Other Beverages
• Horlicks Dinosaur– conventional Horlicks served with lots of Horlicks
powder on top
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Other Beverages
• Sugar Cane Juice
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Kopitiam Language
Food
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Chinese Food
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Chinese Food
• Bak-Kut Teh– pork-rib soup made with a variety of Chinese
herbs and spices
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Chinese Food
• Bak Chang– savory rice dumplings, usually pork (bak) filled
alongside mushrooms and salted egg yolk, steamed in bamboo leaves
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Chinese Food
• Bak Chor Mee– noodles with minced pork or chicken and other
ingredients, served dry or with soup. Usually the flat, tape-like mee pok noodle is used
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Chinese Food
• Ban Mian – hand-made flat noodles served with vegetables,
minced meat, sliced mushrooms and an egg in an ikan bilis-based soup
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Chinese Food
• Chai Tow Kway– diced and stir-fried radish with an egg mixture.
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Chinese Food
• Char Kway Teow– thick, flat rice flour (kuay teow) noodles stir-fried
in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage and some lard.
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Chinese Food
• Char Siew Rice– Cantonese dish of rice served with barbecued
pork in a thick sauce.
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Chinese Food
• Chee Cheong Fun– a thick, flat sheet of steamed-rice flour which is
made into rolls, sometimes with a pork, chicken or vegetable filling. It is served with a sweet soy bean sauce
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Chinese Food
• Chok– Cantonese rice porridge in various flavours
including chicken and pork, often served with ikan bilis and either sliced century egg or fresh egg.
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Chinese Food
• Chee Kway– steamed rice cake topped with preserved radish;
usually eaten for breakfast.
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Chinese Food
• Claypot Chicken Rice– rice cooked with soy sauce in a claypot, then
topped with braised chicken and Chinese sausage. It may also include salted fish and is often enjoyed when the rice at the bottom is charred
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Chinese Food
• Curry Chicken Noodles– yellow egg noodles in chicken curry
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Chinese Food
• Drunken Prawns– prawns cooked with Chinese rice wine
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Chinese Food
• Duck Rice– braised duck with rice cooked with yam and
shrimps or it can simply be served with plain white rice, served with a thick dark sauce
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Chinese Food
• Egg Tarts– Cantonese pastry of yellow egg custard baked in a
pastry shell. Commonly served at Dim Sum and popular seller at bakeries.
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Chinese Food
• Fish-head Bee Hoon– a kind of noodle soup in which the main
ingredients are rice vermicell and fried fish head (separated into chunks). This dish is notable for the creamy, rich soup, which is typically made using a mixture of fish stock and milk – the latter being an uncommon ingredient in Chinese cuisine.
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Chinese Food
• Fried Rice– Day-old rice is fried with various meat chunks and
vegetables, along with eggs
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Chinese Food
• Hainanese Chicken Rice– flavorful steamed chicken served with rice cooked
in chicken stock. Normally eaten with chili sauce, dark soy sauce, and ginger paste. A common variation is using roast chicken instead.
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Chinese Food
• Hae Mee– yellow egg noodles in a rich broth made from
prawn and pork rib stock, topped with whole or sliced fresh boiled prawns.
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Chinese Food
• Hokkien Mee– rice vermicelli and yellow noodles fried with
shrimp, sliced cuttlefish and lard bits.
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Chinese Food
• Hor Fun– flat rice noodles in gravy often served with fish or
prawns. A common variation is using beef instead
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Chinese Food
• Hum Chim Peng– deep-fried Chinese bun-like pastry sometimes
filled with bean paste.
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Chinese Food
• Kaya Toast– a traditional breakfast dish. Kaya is a sweet
coconut and egg jam, and this is spread over toasted bread.
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Chinese Food
• Kway Chap– Teochew dish of flat, broad rice sheets in a soup
made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.
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Chinese Food
• Lor Mee– a Hokkien noodle dish served in a viscous, dark
soy sauce-based broth with meat roll slices, fishcake and beansprouts.
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Chinese Food
• Ngoh Hiang– a food composed of combining various vegetables,
seafood and/or meats
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Chinese Food
• Oyster Omelette– oysters fried with a special flour-and-egg mixture
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Chinese Food
• Pau– steamed bun with wide assortment of fillings such
as char siew, minced pork, red bean paste, lotus paste or vegetables
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Chinese Food
• Pig’s Organ Soup– a soup-based variant of kway chap
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Chinese Food
• Popiah– Hokkien/Chaozhou-style spring roll or rolled
crepe, stuffed with stewed turnip, Chinese sausage, shrimps and lettuce
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Chinese Food
• Rojak– a vegetable salad with a topping of dark prawn
paste
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Chinese Food
• Soon Kway– a white vegetable dumpling with savoury sauce
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Chinese Food
• Vegetarian Bee Hoon– thin braised rice vermicelli to which a choice of
various gluten, vegetable, or tofu-based delicacies may be added.
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Chinese Food
• Wanton Mee– yellow noodles with chicken or pork or prawn
dumplings. Often served with slices of barbecued meat
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Chinese Food
• Yong Tau Foo– variety of vegetables stuffed with fish and meat
paste cooked in a light ikan bilis-based soup. May also be eaten "dry" with sweet bean and chili sauces
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Chinese Food
• You Tiao– fried dough crullers
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Chinese Food
• Yu Sheng– raw fish salad traditionally eaten during Chinese
New Year
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Malay Food
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Malay Food
• Acar– pickled vegetables and/or fruits with dried chilli,
peanuts, and spices
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Malay Food
• Agar Agar– agar extracted from seaweed that is usually
moulded into a jelly-like cake, sometimes with layers and colourings, and in various shapes.
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Malay Food
• Ayam Goreng– Fried Chicken
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Malay Food
• Ayam Bakar– grilled chicken with spices
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Malay Food
• Ayam Percik– barbecued chicken with a sweet-spicy marinade
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Malay Food
• Ayam Penyet– fried "smashed" chicken that has been adapted
from Indonesian cooking
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Malay Food
• Ayam Pedas– seafood and vegetables cooked in a sauce
consisting of tamarind, coconut milk, chilli, and spices
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Malay Food
• Bakso– meatballs served with noodles
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Malay Food
• Bagedil– mashed potato mixture that is fried into patties,
eaten alongside Mee Soto
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Malay Food
• Curry Puff– flaky pastry usually stuffed with curried chicken,
cubed potatoes and a slice of hard-boiled egg. Sometimes sardines are used in place of the chicken.
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Malay Food
• Dedeng Paru– Indonesian dish of "dried" beef lung cooked in
spices
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Malay Food
• Gado gado– Traditional Indonesian salad with spicy peanut
dressing
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Malay Food
• Goreng Pisang– bananas rolled in flour, fried and eaten as a snack.
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Malay Food
• Gulai Daun Ubi– potato leaves stewed in coconut milk
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Malay Food
• Keropok– deep fried crackers usually flavored with prawn,
but sometimes with fish or vegetables
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Malay Food
• Ketupat– Malay rice cake. Steamed in square-shaped
coconut leaf wrapping. Usually served with satay
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Malay Food
• Lemak Siput– shellfish cooked in a thick coconut milk-based
gravy
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Malay Food
• Lontong– compressed rice cakes in spicy vegetable soup
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Malay Food
• Mee Rebus– yellow egg noodles served in a thick sweet-spicy
sauce made from fermented soy beans. Often served with a hard-boiled egg and shredded tofu puffs
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Malay Food
• Mee Siam– or thin rice noodles in a tangy spicy soup; may also
be served "dry". Often served with a hard-boiled egg
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Malay Food
• Mee Soto– spicy chicken noodle soup, now often served non-
spicy
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Malay Food
• Nasi Ayam Penyet– Indonesian dish of flattened, lightly battered or
batter-less, fried chicken served with spicy sambal, vegetables, and chicken-flavoured rice
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Malay Food
• Nasi Goreng– a spicy and sweet fried rice dish which originated
from Indonesia
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Malay Food
• Nasi Lemak– coconut rice with omelette, ikan bilis, peanuts,
cucumber, sambal, and sometimes fried chicken or otak-otak
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Malay Food
• Nasi Padang– an Indonesian meal of steamed rice with a wide
choice of meat and vegetable dishes ranging anywhere from fried chicken to curried vegetables
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Malay Food
• Nasi Kuning– Javanese dish of rice cooked in coconut milk and
colored yellow using tumeric
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Malay Food
• Otah– spicy fish cake grilled in a banana leaf wrapping
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Malay Food
• Oxtail Soup– oxtail cooked to tenderness in a soup with
nutmeg, cloves, chilli, and spices
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Malay Food
• Rendang– beef slow-cooked in coconut milk and spices
which originated in Sumatra
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Malay Food
• Roti John– egg-dipped bread filled with various ingredients
(usually meat and onions) and then fried. Accompanied with chilli sauce
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Malay Food
• Roti Jala– Fried lace pancakes usually served with curry
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Malay Food
• Satay– grilled meat on skewers served with spicy peanut
sauce and usually eaten with ketupat, cucumber and onions
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Malay Food
• Soto Ayam– a spicy chicken soup which features chicken
shreds, rice cakes and sometimes begedil
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Indian Food
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Indian Food
• Muruku– a circular type of crackers
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Indian Food
• Appom– a fermented rice pancake
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Indian Food
• Murtabak– a variety of roti prata with minced mutton/beef
and onion folded within the dough
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Indian Food
• Thosai– rice and lentil pancake
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Indian Food
• Vadai– spicy, deep-fried snacks that are made from dhal,
lentils or potato
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Indian Food
• Pappadom– type of southern Indian wafer
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Indian Food
• Mamak Rojak– dish of various vegetables and fruits, beancurd,
seafood deep fried in batter, crushed peanuts, crispy dough crullers, and a spicy and sweet chilli sauce
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Indian Food
• Nasi Briyani– a flavoured rice dish cooked or served with
mutton, chicken, vegetable or fish curry. Basmati rice is used.
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Indian Food
• Naan– a flatbread cooked in a tandoor oven
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Indian Food
• Chapati– unleavened flatbread
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Indian Food
• Tandoori– marinated meat, usually chicken in a mixture of
spices and yoghurt and cooked in a clay oven
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Indian Food
• Butter Chicken– dish of chicken cooked in a gravy of spices,
yoghurt, butter and tomato
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Indian Food
• Roti Prata– local evolution of the Pakistani and Indian paratha
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Fusion Food
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Fusion Food
• Laksa– rice noodles in a coconut curry gravy with shrimp,
egg and chicken. Peranakan in origin.
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Fusion Food
• Fish Head Curry– The head of an ikan merah (literally "Red fish") –
which is red snapper, is stewed in curry with vegetables. Usually served with either rice or bread
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Fusion Food
• Mee Goreng– yellow egg noodles stir fried with ghee, tomato
sauce, some chilli, egg, vegetables and various meats and/or seafood
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Fusion Food
• Oat Prawn– prawns that have been stir fried with sweetened
oats
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Fusion Food
• Kueh Pie Tee– a thin and crispy pastry tart shell filled with a
spicy, sweet mixture of thinly sliced vegetables and prawns
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Fusion Food
• Satay Bee Hoon– thin rice vermicelli served with spicy satay sauce
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Fusion Food
• Sambal Kangkong– a dish of leafy green vegetables (water spinach)
fried in sambal
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Fusion Food
• Tahu Goreng– fried tofu with sweet sauce
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Start your Singapore ‘makan’ journey now by
ordering these food at our very own KOPITIAMS!
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The End
Thank You!