The Science of Singapore's Food!

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Across
  1. 4. The substance in tofu that changes when fried in youtiao, making it fat
  2. 6. Name of the mixture formed when the egg and
  3. 8. The process that makes the sugars in goreng pisang brown
Down
  1. 1. The protein in eggs that coagulates when kaya is heated
  2. 2. The chemical compound that gives the chilli in chilli crab its flavour
  3. 3. The chemical reaction that makes char kway teow noodles brown
  4. 5. The type of mixture that coconut milk is
  5. 7. The substance formed when the collagen in the chicken of chicken rice is broken down by heat