What are the food superstition of the ethnic groups in Singapore?!


Question: What are the food superstition of the ethnic groups in Singapore?
I need this for my coursework. I know that Malays do not eat pork and lard. but is there anymore?, please include the eurasians, chinese, malays and chinese. Basically I am creating a dish, so the superstition must be relevant, not the type of superstition like how you must eat your food, etc.

Answers:

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Here's a few regarding Chinese culture:

*RE: Birthday celebrations: You should always serve long noodles in honor of the person who's birthday you are celebrating as a sign of longevity. You want to wish them a long life. You don't cut the noodles at all even with a spoon while serving.

*RE: "Postpartum" dining: The word "postpartum"(ie Post ="after" Partum= "birth") entails the foods eaten after a woman has given birth. Mothers usually make their daughter or daughter-in-law a big simmering pot of pigs feet braised in sweet vinegar & ginger. The believe is that as this dish is eaten it will cleanse the blood or as it is stated "rid the body of the old blood" (via the sweet vinegar and ginger). Despite the sound or description of this dish, it is actually very delicious. The making this dish traditional dish is a timeless practice/ritual.

*RE: Funerals": When a person has died, the family of the deceased place plates of food at the alter so their beloved has offerings to the Gods & their Ancestors. They also pass out pcs. of candy and give out coins wrapped in plain white paper (White is the color of death in China...not Black as depicted in Western/European cultures). The candy is eaten to remove the "bitter taste of death". The coins are always spent by the attendees of the funeral. Directly after the funeral they must purchase candy again to be eaten immediately. Again, part of the funeral ritual ridding themselves the "bitter taste of death". They must spend the entire amount of the coin and no change should be brought back with you as you return home.

I'm a personal chef. I just so happen to be Chinese...American but Chinese nonetheless.




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