Singapore's TidbiTs

Singapore Food & Culture When the heat and humidity hit, Singaporeans reach for two timeless coolers: ice kacang and chendol. One is a technicolour mountain of shaved ice and syrup; the other, a creamy bowl of coconut milk, gula Melaka and squiggly green noodles. Both are cheap, deeply satisfying, and found at almost every hawker centre and food court on the island. Here is everything you need to know about these two classics, from what goes into the bowl to where to find door of the best ones. 📋 Quick Facts Ice Kacang Chendol Also known as Ais kacang / ABC ( air batu campur ) Cendol Base Shaved ice + coloured syrups Coconut milk + gula Melaka Signature ingredients Red beans, sweet corn, attap chee, jelly Green pandan rice-flour jelly noodles Texture Icy, crunchy, chunky Creamy, smooth, slurpy Origin Malay roadside stalls Java, via Malaysia (Melaka ...

Tau huay or beancurd is a whitish soft tofu usually added with liquid sugar. The sugar can be normal or brown sugar. One can also request for less sugar. Tau huay is a dessert sold at many soya bean chains such as Mr Bean and Jollibean. You can also find them at many drinks stalls in housing estates or at food centres. Tau huay is usually sold and eaten while still warm. Soya bean milk drink can be either hot or cold depending on preference. Tau huay and soya bean milk are typically sold for around $1.20 to $1.50 at chain soya bean stores. But if you go to hawker centre you can get beancurd for only 60 cents a bowl and soya bean milk for only 50 cents a cup. You can also find soya milk in packet or can drinks sold in many supermarkets islandwide but it is not the same as buying the original tau huay or a cup of freshly made soya bean milk at a hawker or food centre. Tau huay is delicious, relatively cheap and it's filling too. Bean curd Tau huay and soya bean milk from chain sto...