What do Teochew Braised Duck Rice, Malay Mee Siam and Indian Appam have in common? It’s rice. Cooked as grains, used as a fine vermicelli base to a sweet, piquant dish, or fermented into a batter pancake. This common ingredient cuts across different cultures and religions as the country rallies together through food while facing the restrictions under COVID-19. How does one ensure that Enoki Fries stay crispy, that Onsen Eggs remain runny and Prawn-Paste Fried Chicken doesn’t turn soggy? Out of all these constraints however, a new kind of Appam is born; one that has 3 kinds of cheese, Parma ham and microgreens. Watch the full series of Belly Of A Nation 2: https://www.youtube.com/playlist?list=PLkMf14VQEvTZ_YBYzLM0AAw5HmF6bii5J ====== About Belly Of A Nation 2: Step into the lives of Singapore hawkers cooking up salivating dishes of Oyster Omelette, Nasi Briyani, Appam. Filmed before and over the COVID-19 pandemic, will all of them be able to make it or will some end up folding for good? ====== #CNAInsider #SingaporeFood #BellyOfANationCNA #COVID19 For more, SUBSCRIBE to CNA INSIDER! https://cna.asia/insideryoutubesub Follow CNA INSIDER on: Instagram: https://ift.tt/2C3sZiR Facebook: https://ift.tt/2PPEuNA Website: https://cna.asia/cnainsider
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