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Image: http://images.idiva.com/media/photogallery/2012/Jul/street_food_singapore_600x450.jpg *Singapore.*
The undisputed up-and-coming spot for street food in Southeast Asia is Singapore, though street food already has a long history in the city. In the 1950s and 60s, "street hawking" was an incredibly popular trade, however, the abundance of street hawkers eventually created sanitation and public health issues. In 1968 and 1969, all street hawkers were forced to register, and for the next fifteen years, the government relocated hawkers to "hawker centers." These centres can be described as a hybrid of a food court and an organized market with street food stalls. While this structure lacks the spontaneity and theatrics of say, Mexico City, it has led Singapore to gain the reputation as having one of the safest and most reliable street food cultures in the world.
Singapore's cuisine is reflective of its interesting position in Southeast Asia and the multi-cultured mix of Chinese, Malay, Indian, and Peranakan (Straits-born Chinese that intermarried with Malays) citizens who call the island home. The city's specialties include Hainanese Chicken Rice, comprised of steamed chicken with a jelly-like layer with rice, cucumbers, chilies, and pounded ginger; chili crabs, which come slathered in a garlicky and fiery paste; laksa, a spicy Peranakan (Chinese & Malaysian) noodle soup; and satay, skewers of marinated and grilled meats served with a peanut sauce.
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