Serious KF Seetoh exposes stupidity of govt scheme to support hawker food

[Scrooball (clone)]

Who the fuck does KF Seetoh think he is?

He think he's really some know-it-all when it comes to food? Anyone with a mouth can eat and talk about food!

 

[halsey02]

Sometimes, I drop by Bendeemer (Boon Keng) market for a grub when I happen to be around there. There are a couple of One Man Operation (OMO) hawkers who are pretty old and they have kept themselves going. One is the carrot cake man, the other is the Lor Mai Gai aunty and another is the dessert shop selling Putu Mayam, Onde Onde Chinese old woman.

It's a hard life for them, especially, as they are OMO operations. I conclude it's probably passion that kept them going plus real hard work.

There is two lor mai gai stalls, plus the one with the pau, etc. hand made there, the old couple that sells chee cheong fun, wu tow go etc...hand made & steamed on spot ave retired years ago...not the thaw from the fridge type we have today, all over the island. Bendeemer market has a few stalls that has yummy food, the fish balls deep fried etc., the vegetarian stalls one with the Cantonese styoe low mai fun, one chicken rice, bar chor mee, the wanton noodle with sua kow mee, Lor Mee, Laksa...better go there & explore before these aging hawkers give up the business & pass down the 'formula'...it is never the same.

 

[halsey02]

There is method of control cooking....

When to switch on high heat and turn off is important and this control different with the cook.

That is call wok hei....plus the how the hand turn the ladle & the wok...in other words hands skills....is important & how much condiments to add, & WHEN to add ingredients etc...not the controlled cooking we have from those who cook by the numbers, so to speak. Like when we are kids, we buy those drawing books, with the pictures printed on & instructions to add colour etc..by the numbers. 1 for red, 2 for blue, 4 for green, 4 for yellow..etc..

That is what our food is being cooked these days..."colour by numbers"..

 

[eatshitndie]

Turn off high heat to save on fuel??? Why turn high heat in the first place.. dickhead....

Turn high heat is to kill bacteria
and pathogenic germs in the food... at X degree kills food germs and bacteria
...
....then lower the heat to between X-X degree is for real cooking like add sauce and xxxxx to it....

Plus to preserved the vitamins and minerals in each food is important. How to preserved the vitamins and minerals is key to eat well and food taste good .... get it dickhead...

cannot reveal the science and my secret method to you.... u die yr biz....

Want to cure cancer use the go hungry method that I teach that fake dickhead Canadian 医生

Want to reduce high temp from 42 to 36.9 in one night or overnight? Only use panadol but method to get it down quick is real ...U know where to look for my info....

....dickhead....

don't be daft. boiling point can kill germs. don't need high heat. prolonged high heat in cooking can result in carcinogenic food. the high btu in wok hei is to sear and char food quickly in order to burn and seal the outside and retain moisture inside. otherwise, in low btu food in wok will start to lose moisture from inside to outside and it becomes soupy, especially with meat. meat will then start to boil with the moisture and becum chewy. you know nuts about wok hei.