Recently watched a Food Insider video about comfort foods.
There were answers like Grilled Cheese (America), Cheese Bread (Brazil), Congee (China), Tamales (Mexico), Kuay Teow (Thailand), Kimchi JJiggae (Korea), and so on.
And that got me thinking about Singapore. We always debate about the national dish, but what dish is comfort food?
EDIT: Personally, i like otah, Ya kun Kaya Toast, and maybe kambing soup.
EDIT 2: Seems like PRATA is the standout winner, followed by Bah Chor Mee, Hokkien Mee, Nasi Lemak, and Carrot cake. Some votes for Laksa, Chicken Rice and Yong Tau foo.
I answered I'm not sure, on one hand I love Chinese, but on the other I love Chai, niece.
I know relatives who refuse to try anything besides their usual SG food and find me weird when I suggest something random like Mexican.
Super curious about your perspective on what it’s like growing up Indian in Singapore / Malaysia.
I’m currently in Singapore right now and was quite surprised at how many second / third gen Indians native to Singapore very closely adhere to cultural practices (wearing traditional clothes, bindi / bottu, bangles etc.).
In the US it feels like most Indian Americans have for the most part lost those cultural practices except in the context of specific cultural events.
I guess there was way less pressure to drop those cultural practices? Someone said that Singapore practices multiculturalism while America for all of its openness is more of a cultural blender that eventually assimilates you into Americana.
I'm not ethnic Chinese, but as a Singaporean I consider Teochew/Hakka/Hainanese/Canto food part of my native cuisine as that is what I've eaten since I was a kid. I'm however not privy to the deeper sentiments of the Chinese community, so help me understand: Will Sichuan dishes like mala (which has witnessed an explosion in popularity over the last decade) ever be perceived locally as authentic Singaporean fare?
Bubble tea (an originally foreign beverage from Taiwan) and McDonald's/KFC (American fast food) are quintessentially Singaporean after decades of localisation. We don't instinctively associate Koi and the humble McSpicy with "foreignness", so culinary naturalisation with the passage of time may seem a given, but this is not always the case, as sushi and other Japanese dishes remain distinctively foreign despite their longstanding presence and continued popularity. Geographic and cultural proximity are not bellwethers of culinary naturalisation either. Rendang and satay are originally from Sumatra and Java, respectively, and while they are quintessentially Singaporean, other Nusantara dishes like dendeng batokok (Sumatra) and gado gado (Java) are not really part of the Singaporean culinary sphere.
Could the same process of naturalisation happen to Sichuan food and other mainland culinary variants, and if it does happen, will these cuisines complement the existing repertoire of southern Chinese Singaporean dishes, or will they completely supplant heritage dishes over the decades ahead as the older hawkers pass on and their recipes die with them?
Or will the process of localisation never happen and will the mainland culinary variants always be associated with foreignness?
I would love to explore indian cuisine but have a mild allergy to ginger. I know a lot of curry dishes have ginger in them but would love to experience some with possibly the ginger taken out or having a dish that does not have that ingredient.
Are there any restaurants anyone knows that are willing to accomodate my allergy? Or tell me what doesn't have ginger in which dish? Or can I contact someone local who could make some things for me? TIA!
There is a lot of discussion on this sub about flavors and cooking recipes but not as much discussion on textures. I'm a someone who is sensitive to textures in a dish that result from cooking ingredients in a certain way. For instance, I'm not a fan of okra unless it's made crispy. I can't stand mushy okra in bhindi fry or bhindi masala. One of the reasons I don't use frozen okra or order from restaurant unless I know they use fresh okra and make it crispy. Or paneer if it isn't soft I am not going to enjoy it.
What are some of yours? Is it primarily the way certain ingredients are cooked or is it the ingredient itself?
Indian cuisines
As tempting this is to say when you see a white person’s face turns red eating Sambar, there are plenty of Indian cuisines and Indian dishes that aren’t in general spicy for the appetizers and main course.
In general, telugu food tends to be on the spicy end while Marathi food tends to be on the milder end.
But just about every Indian cuisine regardless of which part of india has mild dishes Eg malai kofta and dal tadka and hot dishes Eg Mirch masala and chicken 65
I heard that Asian foods are for the fibers, vitamins, antioxidants, proteins, lack of meats and dairies. But I also know a lot of Asian food has those things in there like curry's, a lot of Asian and Japanese foods, I know Thai foods are centered more around vegetables and plants. I don't know which cuisine is the healthiest tho, if it even is an Asian cuisine. So does anyone know lol? This should be a good conversation
Hey, y’all!
I’m in meal planning mode and am looking to expand my repertoire of meals lol
I shop at TJs every week but I have not looked at the summer sauces or Indian packets/pouches. I know they have a good selection of frozen meals.
My question is, what jarred/packets does TJs have? Do they still have the paneer cheese? Or was the paneer cheese a Costco thing?
Thanks in advance!
While making stuffing today, I decided to add some thyme, sage, and rosemary to the oil I was heating up to saute the celery, leeks, and mushrooms.
It might be a placebo effect, but frying the spices seemed to intensify their flavor. This was honestly one of the better stuffings I have made.
I'm curious if this technique is used in the recipes of other cuisines?
When cooking, im thinking i need to add a wok pan in my cabinet. Do i have the right idea here? Is there something better ?
EDIT: THANK YOU TO ALL OF YOU LOVELY REDDITORS FOR SHARING! I REALLY APPRECIATE IT!
What ingredients are commonly used in South Indian cuisine?
Title kinda says it all. What should I make? It’s a large steamer basket. Dumplings? Fish? Tofu? Veggies? Noodskies?
I see plenty of articles and stories of the reverse, where British cuisine was influenced heavily by India, but culture flows both ways. The only explicit things I'm aware of is Vindaloo which is a dish that is Portuguese in origin, and the popularization of tea when the British introduced tea cuttings that were used to grow a domestic industry and led to it becoming popular.
Besides obvious things like New World ingredients, were there British dishes or methods of cooking that were adopted at large?
Cooks of Reddit,
I am a home cook who has to cook almost everyday for 5 adults. We eat mostly Indian cuisine. It takes me more 45 minutes up to 1.5 hour to prep and cook dinner every day.
I am tired of spending so much time in this task. I currently use a non stick cephalon pan to cook almost everything (except eggs and meat as we are vegetarian). Is there a better alternative that is time efficient and versatile enough for Indian cuisine? Any other advice or kitchen tool suggestions are also welcome.
EDIT: For those of you that use a stainless steel pan/kadai to cook curries, how do you keep the curry from sticking or burning to the bottom of the kadai/pan?
Thank you.
I heard that Asian foods are for the fibers, vitamins, antioxidants, proteins, lack of meats and dairies. But I also know a lot of Asian food has those things in there like curry's, a lot of Asian and Japanese foods, I know Thai foods are centered more around vegetables and plants. I don't know which cuisine is the healthiest tho, if it even is an Asian cuisine. So does anyone know lol? This should be a good conversation
I heard that Asian foods are for the fibers, vitamins, antioxidants, proteins, lack of meats and dairies. But I also know a lot of Asian food has those things in there like curry's, a lot of Asian and Japanese foods, I know Thai foods are centered more around vegetables and plants. I don't know which cuisine is the healthiest tho, if it even is an Asian cuisine. So does anyone know lol? This should be a good conversation
