Commentary: Is hawker food the same with less sodium?

Commentary: Is hawker food the same with less sodium?


Reducing salt can be difficult when cooking with foods where water serves a crucial role beyond flavor. In Eastern culture, especially at a time when refrigerators were not widely used, sugar has been used for decades to increase the shelf existence of food.

Examples of how restored foods are entwined in our food culture include salted fish that is slipped into curries, preserved radish that goes with omelettes, and preserved eggs that go with porridge.

Salt not only lends these foods acidity; it also inhibits fungal activity, allowing fresh ingredients to be changed by the chemistry of time. Anyone who has tried salted egg yolks can speak to how complicated and full-flavored they taste, almost like cheese.

Although they appear to be harmless bass powder spheres in bowls of seafood game noodle soup, it is challenging to reduce their salt content without sacrificing texture. This is due to the fact that water aids in the formation of a spongy matrix by fish muscle proteins, giving fish balls their distinctive bounce, much like how salt is necessary to create hot dogs that snap. &nbsp,

However, I think that for the most part, the calcium problems is the result of deeply ingrained cultural standards and perceptions. I discovered while reading about Filipino adobo that it is common to come across intentionally and saltier and nbsp, types that are either home-cooked or commercially sold to encourage people to eat more corn, stretching the plate between more mouths.

An example of this can be found in Singaporean cheap rice ( cai png ) stalls, where a generous amount of rice is offered to counteract the strongly flavored dishes that go with it. This eating style may have started when people had limited resources, but it has become ingrained, and as a result, there are more carbohydrates and potassium on one’s plate.

While there are &nbsp, health-conscious users who would prefer that their food get prepared with less water or soy sauce, the public’s belief that low-sodium products lack flavor presents a challenge to these alternatives becoming widely used.

Some people believe that promoting healthy eating will harm the hawker food lifestyle. I think of meat butter, which has essentially been banned from Singapore in the name of good eating. The difficulty of finding ash kway teow with bacon fat these days has been lamented by some older Singapore I know.

It can be challenging for a state of foodies to put wellness benefits before foods enjoyment. In the midst of the constantly shifting health information in the press, an uncle of mine once told me that life is short and should be enjoyed, not endured.