As I grow more advanced in my age, I realize now that I have been eating all these delicious hawker food, which is like putting poison in my body. And now I am paying for it.
Singapore food is mostly 90% greasy, oily, cooked in lard, deep fried, full of carbs and little protein etc. Even the desserts are way to sweet. Even the national dish hainanese chicken rice would be far healthier if they used regular rice rather then oil rice. Fav desserts like chendol are way too sweet. I think many sinkies are suffering from undiagnozed diabetes 2 or are in pre diabetic situation.Char Kway teow, swimming in oil and lard and mostly carbs,if the hawker don't up it to be too sweet Satay - why can't they just grill it without without slathering the oil on it and it becomes so greasy The list goes on. I think I will stick to mostly steamed and boiled items now. eg. Yong tou foo, chee cheong fun, etc. Also the nasi padang dishes i can select what i want and avoid the deep fried stuff. Why can't these fucking hawkers produce a low sugar version of their foods?