Wah Lau Blog by Maik

Saturday, October 01, 2005

Singaporean Desperation


(potp: Desperate Housewives - taken from the quality paper 'Strait Times'; no comment; click to enlarge)


THEORY ON SPICE?

Well, I hope all of you had a nice and not too stressful week. It is Saturday in the afternoon and I just came back from a nice lunch..I had some really tasty (and of course spicy) seafood called Laksa at one of the 'Hawkers 'centres close to the beach. Hawkers are basically an essential Singaporean experience. Food in general is one of the aces this city draws. Hawkers used to be people who wheeled their pushcarts through the streets, serving snacks to homes, shops and offices. Nowadays, they are conveniently grouped at Hawkers centres, since the Ministry of Environment started to enforce new laws on hygiene. There are some Hawkers also situated close to my workplace..you get fantastic Chinese, Indian and Malay food + freshly squeezed juice of whatever kind and combination (hmmm...) for about 3 Euros altogether..

There is one thing though, that I really do not understand. Why on earth seems food generally to be more spicy in warmer and hot places? I don't get it..it makes you sweat even more than usual and isn't that something you'd like to prevent? I already got used to the spices to some degree. The feeling of the spices crawling up my nose, causing tears and sometimes a cough is less repulsive compared to the first couple of days. This assimilation takes some time..maybe one of you has an idea, why there seems to be a clearly positive correlation between average temperature and the use of hot spices..? I have no idea and so far nobody could tell me.

HUMIDITY CAUSES HUMILIATION?

I am kind of an individualist in terms of sports. Team sports aren't really right up my alley..I like cycling, swimming and especially running. I was almost at about two thirds of the distance of a standard marathon earlier this year, when I still exercised in Dresden. My first run on the beach of Singapore one week ago virtually blew my mind. There had been a few showers during that day already. So, there was still water dropping from the palm trees and it was almost a bit misty. Combining this striking humidity with a temperature of 27°C in the evening gives a good explanation why I was totally soaked within 10 minutes of running. This may sound a bit disgusting, since sweating is usually associated with bad smell in European climate. Nevertheless, this kind of perspiration here is more kind of a healthy one I guess. Yeah, it does not look too pretty but involves less stench, as long as you don't overdo it and forget your shower for a couple of days ;-)...I was told that a good combination of exercising, spicy food, freshly squeezed drinks (and a working deodorant, of course :-) will make life much healthier and easier here..

I realised that day that I was wearing too much anyways. Most of the local runners are exercising just in their shorts (not the females of course :-)). So following 'In Rome do like the Romans do' I also went running virtually naked for the next couple of times. At least this does not seem to be punishable, like dancing on the streets (more on this next time ;-))

Wish you all a nice weekend!

Maik

(1) http://www.travellady.com/Issues/Issue60/singapore.htm

7 Comments:

  • > There is one thing though, that I really do not
    > understand. Why on earth seems food generally to be
    > more spicy in warmer and hot places? I don't get it..
    > it makes you sweat even more than usual and isn't that
    > something you'd like to prevent?

    Thinking about it, I can actually come up with 3 (more or less reasonable ;) ) explanations:

    - Spicy food + drinking a lot = your body's own AC pulls an extra-shift and you end up with a slightly lower body temperature than before (and the need for taking 10 showers a day :) )

    - Extreme hot and/or salty spices have a preservative effect, so maybe another reason for hot food is the lack of refrigerators in former ages.

    - The most mundane explanation: Hot spices in hot regions because they only grow there. Equatorial regions got all those nice spices, we got cabbage, beets and fat animals ;) (hoorays for living in the 21st century, where you can buy some jalapeños even on a rainy 8 degrees celsius autumn day in germany :) ).

    By Anonymous wolle, at 9:25 PM  

  • Hooray..thank you for these explanations. They sound reasonable indeed and the combination of 2)+3) does make it a grown cultural think I guess. (btw, the 'extra shift' may be the reason why I always feel so sleepy in the early afternoon..)

    I mean, everybody here seems to love spicy food; they grow up with it and they always smile whenever some foreigner accidently puts too much greenish something on a piece of raw fish..the immediate response is more than imaginable (of course, I am not saying this from an experienced view..;-))

    By Blogger Maik, at 9:58 PM  

  • Hi Maik,

    When in SiPo, I had been thinking about the spicy factor often - and came to the conclusion that it [spice] is used heavily to enhance (speed up) digestion.

    Consider this: we eat heavy/greesy stuff in europe mostly in winters (our body needs extra energy to cope with cold weather), while summers are reserved for salats, fruits and similar... try to find that in SiPo & around. Impossible! But, if you add spices to the heavy (oily) stuff Singaporeans generally eat, you digest it relatively fast. My Indian frieds also said that they tend to add spice to cheesy Italian meals just because otherwise they would not be able to digest them.

    Plus, I agree with the previous post; (A) sweathing cools the body heavily, acting as an internal air-conditioner :) & (b) chilli helps desinfy the whole digestive system; which perhaps helps to explain how it is possible that noone falls sick after eating in all those hawker centers :)

    You'll find more comprehensive info on the "chilli in tropics factor" at:
    http://www.chillifarm.com/chilli_info/medical_info_chilli.asp.

    Cheers, eva

    By Anonymous Anonymous, at 10:49 PM  

  • Hey Maik, I couldn't help but kept smiling was becuase when you put the 'greenish something on a piece of raw fish' into your mouth, you were looked so cute man...heheh;P But I am glad that you were not tearing(almost:) as majority of mine friends from OZ to Singapore, they were not as strong/brave as you were ;-). Well done dude.. BTW, the greenish thinging is called 'Wasabe' - A Japnese ingredient for sushi. - Mic

    By Anonymous Anonymous, at 10:14 AM  

  • Cheers for the link, Eva...that explains a lot! I consider the case solved :-) Hopefully there will be a way to readjust to European food again. The only thing that worries me:

    "However, if taken in excess, hot chilli peppers can cause gastritis, renal irritation, inflammation, strangury and of course, make it necessary to keep a roll of toilet paper in the deep freeze and have to do handstands in the shower"

    Huh? Sounds aweful, doesn't it?

    Thanks for telling me the name of the greenish thing, Michelle!..was hoping someone would pick it up :-) I think there are many more brave actions waiting ahead...

    By Blogger Maik, at 10:42 AM  

  • So, you took a big piece of wasabi - hmmm, haven't you ever been in a sushi-restaurant? I find it funny - nevertheless, an equal situation happend to me once. Damn hot - but no greenish stuff. We were eating HotPot and I was curious about the second half of the parted pot (something similar to the photograph 014#lunch).

    OK, I also like to publish my idea about this "correlation". Actually I agree to the theory which explains there was no refrigerator in former times. So, meat will be dried out outside at fresh air instead. It can possibly happen, you get a festered piece of meat, but you don't realize because of the hot spieces.

    greetings - Area21

    By Anonymous petit, at 1:02 AM  

  • Actually, I haven't been to a Japanese restaurant before Singapore..really was my first time here 2 weeks ago. That's why this innocently looking wasabe did not scare me at all before the first bold try ;-)

    To answer your second question: no, there was no particular separation between spicy and non-spicy food with this steamboat. EVERYTHING was spicy. But usually it offers the opportunity for veggies and non-veggies to remain peacefully at the same table.

    Basically, I can imagine that it sometimes happens that the taste of festered food is being concealed behind a wall of hot chili. But what's the use in killing and/or crippling your customers? They surely will be able to establish a link between the restaurant last night and the morning thereafter on the toilet. Not a good basis for some word-of-mouth recommendation, don't you think?

    By Blogger Maik, at 2:18 PM  

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