Singaporean cuisine is as diverse as the cultural influences coloring kaleidoscopic Singapore. The city-state is located on the southern tip of the Malaysian peninsula, near the equator. It is separated from Malaysia by the Straits of Johor in the north and from Indonesia by the Singapore Strait in the south.
Singapore is a small nation with most of its land area reserved for residential, commercial and industrial purposes. Very little land is reserved for agricultural purposes. Being one of the five busiest ports in the world, the abundance of imported produce from all over the world assures Singaporean recipes a wide array of ingredients to choose from.
Singaporean cuisine is flavored by influences from many decades of cultural interaction with the Chinese, Malays, Thais, Arabic, Indians, the English and the Portuguese. Being a port located in a strategic position in Southeast Asia, Singaporean recipes have been modified, molded and adapted according to the available raw materials and original culture of the cook. A cook of Chinese ancestry will cook a traditional dish of noodles with curry inspired spices while an Indian cook will use ethnic Malay vegetables for an Indian stew. Such is the normal occurrences with Singaporean recipes.
Among the major influences are from the Chinese, Malay and Indian cuisines. These three cuisines are also representative of the three major cultures on the city-state of Singapore. Indian dishes have become a part of Singaporean dinner times. It is no longer confined to those of Indian descent but enjoyed by everyone on the city-state. Rotis, biryanis, curries and rojaks are served and sold side by side with other major cuisines in Singapore.
Being geographically located in the Malayan peninsula make the Malayan influence indispensable in Singapore recipes. One of the most noteworthy dishes is the Laksa. It embodies the mingling of cultures utilizing available ingredients. It originated from the Peranakan dishes which is a combination of the Chinese and Malay cultures of Malaysia, Singapore and Indonesia. Laksa is a spicy sour noodle soup which is either cooked with a coconut curry base or a sour fish broth.
Chinese influences on Singaporean recipes have brought about popular dishes such as Bah Kut Teh, a flavorful pork ribs broth seasoned with traditional herbal spices, Carrot Cake, a misnomer for a savory rice cake made from radishes, dried shrimp and preserved turnip and Popia, a shrimp spring roll served with a sweet peanut sauce.
The most popular Chinese inspired Singaporean recipe is that of the Singaporean Chicken Rice, also called White Chicken. It is found on every food court on the island. In Singapore, the chicken rice occupies the same level of popularity as the fried chicken in the western world. Singaporean chicken is a whole chicken boiled in a flavorful broth seasoned with ginger and other spices. It is usually served with three kinds of sauces, a green onion ginger dip, a spicy chili sauce and a sweet soy sauce. Like the main cultures on the island, the three kinds of chicken rice sauces are meant to satisfy all of the various palates in multicultural Singapore.
Singapore is a small nation with most of its land area reserved for residential, commercial and industrial purposes. Very little land is reserved for agricultural purposes. Being one of the five busiest ports in the world, the abundance of imported produce from all over the world assures Singaporean recipes a wide array of ingredients to choose from.
Singaporean cuisine is flavored by influences from many decades of cultural interaction with the Chinese, Malays, Thais, Arabic, Indians, the English and the Portuguese. Being a port located in a strategic position in Southeast Asia, Singaporean recipes have been modified, molded and adapted according to the available raw materials and original culture of the cook. A cook of Chinese ancestry will cook a traditional dish of noodles with curry inspired spices while an Indian cook will use ethnic Malay vegetables for an Indian stew. Such is the normal occurrences with Singaporean recipes.
Among the major influences are from the Chinese, Malay and Indian cuisines. These three cuisines are also representative of the three major cultures on the city-state of Singapore. Indian dishes have become a part of Singaporean dinner times. It is no longer confined to those of Indian descent but enjoyed by everyone on the city-state. Rotis, biryanis, curries and rojaks are served and sold side by side with other major cuisines in Singapore.
Being geographically located in the Malayan peninsula make the Malayan influence indispensable in Singapore recipes. One of the most noteworthy dishes is the Laksa. It embodies the mingling of cultures utilizing available ingredients. It originated from the Peranakan dishes which is a combination of the Chinese and Malay cultures of Malaysia, Singapore and Indonesia. Laksa is a spicy sour noodle soup which is either cooked with a coconut curry base or a sour fish broth.
Chinese influences on Singaporean recipes have brought about popular dishes such as Bah Kut Teh, a flavorful pork ribs broth seasoned with traditional herbal spices, Carrot Cake, a misnomer for a savory rice cake made from radishes, dried shrimp and preserved turnip and Popia, a shrimp spring roll served with a sweet peanut sauce.
The most popular Chinese inspired Singaporean recipe is that of the Singaporean Chicken Rice, also called White Chicken. It is found on every food court on the island. In Singapore, the chicken rice occupies the same level of popularity as the fried chicken in the western world. Singaporean chicken is a whole chicken boiled in a flavorful broth seasoned with ginger and other spices. It is usually served with three kinds of sauces, a green onion ginger dip, a spicy chili sauce and a sweet soy sauce. Like the main cultures on the island, the three kinds of chicken rice sauces are meant to satisfy all of the various palates in multicultural Singapore.
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