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Food & Culture
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F O O
D & CULTURE Henderson Secondary School Home Economics Secondary Two 2010
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Ingredients Preferred cooking
methods Signature dishes Chinese Rice, yellow noodles, star anise, chinese mushroom, soya sauce, sesame oil, pork, ginger, fried onions, Stir-frying, steaming, stewing, boiling Steamed dumplings, Steamed buns, Laksa, Claypot rice, Malay Tumeric powder, mutton, coconut milk, chilli, curry powder, Baking, steaming, deep-frying, Nasi Lemak, Lontong, Sayur Lodeh, Mee Siam Indian Curry powder, flour, ghee, chilli, yoghurt, Deep-frying, Roti-prata, naan, chapati, murtabak, curry fish head
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Food practices of
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Clothes Tradition
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