1. F O O D & CULTURE Henderson Secondary School Home Economics Secondary Two 2010

11. 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

13. Food practices of culture groups in Singapore

20. Clothes Tradition