These Families Serve Delicious Singapore Hawker Food Made With Rice | Belly Of A Nation 3 | Part 2/4
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- Опубликовано: 19 июн 2024
- One common grain that’s used frequently in hawker centres is rice. In its many forms, the grain also binds families as parents, grandparents and children work together producing rice-based dishes. We follow up with fourth-generation hawker Debbie Yam who runs a Tze Char business with her grand aunt. She’s now forced to do both day and night cooking, producing classic dishes like Beef Horfun. Another fourth-generation hawker is Filzah who is continuing her great-grandmother’s Nasi Padang business. Their specialty dish is the little-known Nasi Rawon. It’s a complex dish that requires preparation from around midnight.
Another complex dish is the high-end dim sum style Cheong Fun. Chef Leung and his family begin their workday from 4am making rice porridge and ‘intestine noodles’ from scratch, even milling rice in the small Chinatown stall. And what about the Nasi Ulam hawker Redha? Her story continues as she now has an offer to leave the trade, but would it be forever?
WATCH MORE Belly Of A Nation 3
• Belly Of A Nation 3 | ...
00:00 Introduction
00:46 Debbie, millennial hawker from Belly Of A Nation 2 returns
03:20 Mother-daughter team serves up Nasi Rawon at Geylang Serai Market
06:00 Modernising cooking methods and systems
11:31 Former hotel chef serves up Hong Kong porridge in Chinatown Complex
16:33 Rare hawker food: Hong Kong cheong fun
22:38 Different ways to promote hawker culture
25:46 Daily rush for herbs and ingredients
31:21 Sambal Goreng: Same family recipe but different taste
35:14 Ashes Burnnit founder's take on Nasi Lemak: Nasi Minyak Sapi
37:22 Family behind Singapore's crispy spiral curry puff
43:38 Faster ingredient prep using cloud kitchens
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About the show: How do hawkers take obscure, native foods like Nasi Ulam or humble snacks like Vadai into the spotlight and how do they convince future generations to join them, or overseas customers to appreciate Singapore’s street food? Go behind the scenes into their lives as they navigate the year in Belly Of A Nation 3.
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Belly of a Nation, one of the best mini-series from CNA. Thanks for the effort put into making it.
So much finesse and joy - the scriptwriter and narrator are clearly having a ball
all of these hawkers are having the same with their secret recipes; passion, dedication and a lot of sacrifice.
setting aside for profit, simply loved what they're doing. impressive!
and it's good to see debbie again!
Hawker food was always an occasional treat for the working-class in the 60s and the 70s. At that time, most families cooked at home
In1974 my classmates & I used to save our pocket money just to enjoy a 50 cents bowl of soto at Newton Hawker Center. 😅
all of these hawkers are having the same with their secret recipes; passion, dedication and a lot of sacrifice.
setting aside for profit, simply loved what they're doing. impressive!
That nasi rawon stall use to be my late grandmother’s staple every time she brought me to the old Geylang Serai as a young boy … that was as early as the late 80s
Narrator & seller pronounced as Nasi Rawan.
I don't understand why some pple would have sambal sotong or rendang with Nasi Rawon. It just spoil the rawon.
I really like how the narrator (Karen Tan) pronounced the dishes in its original dialect pronunciation. It’s refreshing
Hi Debbie I have yet to taste your cooking, but I can say your cooking is good!
Nice!
I really like how the narrator (Karen Tan) pronounced the dishes in its original dialect pronunciation. It’s refreshing to hear.
Thanks, I thought it was Michelle Yeoh
@@shihaotang lol. Now you mentioned, they both have that recognisable deep nasal voice.
I also ❤❤❤❤ nasi lemak …….. VERY SHIOK
the spiral skin curry puff can be seen also in the philippines, we call them empanadang kaliskis, can be traced back during colonial spanish rule
Rawan in Javanese/Malay means vulnerable. Like in Indonesia you see road signss that say 'Rawan Kemalangan' to mean Accident Prone. Rawon in Javanese/Malay means Black. Which is why ithe dish is called Nasi Rawon because the grsby is black. In Indonesia the fish is called correctly as Nasi Rawon.
Singaporean Beef hor fun and HK style are very very different
The new Social Enterprise Hawker Centres (SEHCs), who have explicit rules of price control, as well as unrealistic, market-pegged rents, will further entrench the role of hawker centres as Singapore’s informal soup kitchen, and at the expense of eating the hawkers that work there.
The Nasi Rawon isn’t that fantastic, standard had dropped while price is more costly than most stalls.
The one at Bedok Corner is miles better.
Plus this stall is famous for the infamous grumpy Makcik who is rude to customers.
On the other hand, the stall next door Sinar Pagi serves great Nasi Padang and the service is excellent, you can see Singaporeans and foreigners from all walks of life forming a snaking queue when they are open.
May I know who is the narrator?
May I know what was meant by “…the venue is totally halal” in the part of nasi rawon?
Just to double check that I understand the statement accurately :)
TIA! x
every stalls serves halal food
@@mokieth3456 yeah. in that food centre, there are stalls that cater to non-halal dishes as well. that’s what i’m kind of confused about. cos technically then… it can’t be “totally halal”.
** i’d also like to make it known that of course i have no issues about there having the non-halal stalls, none whatsoever. **
but the venue (geylang serai market)-the 1st level is a wet market. 2nd level are hawkers. hawkers/stalls are segregated by those NH & H classifications… ykwim?
cannot tahan the fake accents from the daughters lol
Im here for Michelle Yeoh's narration!
36:00 Google Maps say it's closed permanently?
in last episode will be the updates
Sotong = squid
Cumi or nuih = cuttlefish
The narrator say “this sotong used to a cuttlefish.. ehh apaaaa lahh!!! Sotong and cuttlefish sama-sama what!!! 🤦🤦
rawon is not nasi padang business
Why not?
@@eyhtwozed2606 haha because strictly speaking Rawon is an east Javanese dish (from Surabaya). Whereas nasi Padang came from Sumatra. The flavours are very different. But I suppose the Malays in Sg are a mix of ppl from the archipelago so it doesn't matter la.
so if u sell italian food in ur caled italian restourant and put shasimi in the menu is ok??@shijie3230
In SG context, nasi padang refers to dishes from Nusantara both Malay & Indonesian dishes rather than just Padang itself.
Don't make up your own definition from something that is already clearn, nasi padang menu is blabla bla,, and rawon is not included , @@danialroslan1531
Can we have a different narrator please? This narrator somehow feels like over-exaggerated. The way she mentioned and read words, makes me feeling nauseous.
Perhaps can learn from Diana Ser as an example of narrating or presenting. Thank you.
@sirfaizal7175
Can you do better 👎
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