Chapter 1: Variety

The range of Dried goods in Singapore is unlimited, ranging from dried mushrooms to deep-fried beancurd skin. In this chapter, I will list 10 of the most commonly-used dried goods in local dishes in Singapore.

Chapter 2: Dried Dates

Dates are commonly used as an addition to a broth or a soup, an example of which is one of most famous chicken soups in Singapore, Chicken Soup with Red Dates.

Chapter 3: Beancurd Skin

Beancurd Skin is widely used throughout Asia, either being deep-fried or brewed in a soup. An example of Beancurd Skin being used in a recipe would be

(lor bak)

Chapter 4: White Fungus

White Fungus has little flavour and is mostly utilized for its unique texture. An example would be White Fungus with Gingko & Red Dates

Chapter 5: Dried Mushroom

Dried mushrooms have a wide range of uses, an example would be Stir-Fried Mushrooms with Tofu and Greens

Chapter 6: Dried Scallops

Dried Scallops are known for their tough and chewy texture and their sweet and salty flavour. A perfect condiment for Porridge.

Chapter 7: Dried Shrimp

Similar to Dried Scallops, Dried Shrimp are famous for its tough texture and salty flavour, a recipe utilizing these factors would be Stir-fried Vegetables with Dried Shrimp

Chapter 8: Fish Maw

Fish Maw, or Fish stomach, is a widely-used food that is commonly seen at events of prosperity, an example would be Abalone Chicken and Fish Maw Soup

Chapter 9: Rice

Perhaps the most common food in Asia, Rice is widely-used throughout the world as a staple in meals, an example would be traditional Chinese Fried Rice

Chapter 10: Salted Fish

Salted Fish is not commonly found in most parts of Asia, however it is still a staple in Asian countries, an example would be Salted Fish Fried Rice

Chapter 11: Salted Vegetables

Salted Vegetables are mainly used to flavour soups or steamed with either fish or poultry, an example would be Duck Soup with Salted Vegetables

Chapter 12: Identifying Freshness of Dried Goods

For dried and preserved goods freshness of the product isn’t really priority but rather whether it can be used. In my opinion our senses are usually the most reliable instruments to tell if our dried fruit has gone bad. Some common traits of dried fruit going bad are discoloration, hardness and loss of flavor. If there is a rotten smell, then your dried fruit has gone bad for sure. There is a far less chance of mold formation with dried fruit than fresh fruit because the moisture has been removed, but always beware of mould and toss your dried fruit if even the slightest mould is visible.