Cuisine of Singapore

Print

RSS

The cuisine of Singapore is a quintessence of the ethnic culture of Singapore. The dishes are heavily influenced by Malay, Chinese, Indian (specifically south Indian), Indonesian, and even Western traditions. The cuisine of Singapore is said to be similar to the one in Penang, North Malaysia, as most of the food in Singapore can also be found in the state of Penang. In Singaporean hawker stores, for example, chefs of a Chinese origin experiment with Indian influences such as tamarind, turmeric and ghee, while an Indian chef could serve a greater amount of coconut products.
This phenomenon makes the cuisine of Singapore significantly rich and a culturally   attractive. Most of the prepared food bought outside home is eaten at hawker centres or food courts, for example, Lau Pa Sat and Newton Food Centre, rather than at actual restaurants. Food is a constant topic of conversation among Singaporeans who like to comment on the food they have eaten around the country.
In Singapore, people from different communities often eat together, while being mindful of each other's culture and choose food that is acceptable to all. There are also some halal Chinese restaurants that prepare Chinese food in a way that conform to Muslim dietary preference. The cuisine bears some resemblance to the cuisine of Malaysia due to the close historical and cultural ties between the two countries. However there are also significant differences. While a number of dishes are common to both countries, the way the dishes are prepared is often different. This is due to numerous evolutionary forks in their development, which gave rise to unique tastes pertaining to each country's cuisine.
Recipe
In Singapore, Fish head curry (has Chinese and Indian roots) is a dish where the head of an Ikan Merah (literally "Red fish"), which is red snapper, is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals. This dish is usually served with either rice or bread. Tamarind (asam) juice is sometimes added to the gravy to give it a sweet-sour taste; this variety of fish head curry normally has a thinner, orange gravy. It is a dish that is hugely popular among Singaporeans and its tourists, although it is generally not categorised as a cheap hawker fare.