NZ Lifestyle Block - - Plants With A Purpose -

SIN­GA­PORE is fa­mous for its di­verse culi­nary in­flu­ences thanks to its history as a large seaport with a large im­mi­grant pop­u­la­tion. Sin­ga­pore­ans love eat­ing out, they love talk­ing about food, and food is part of the na­tional iden­tity.

The Per­anakan, like Lil­ian’s grand­mother’s Malay-chi­nese her­itage, have their ver­sion of Chi­nese braised pork where bean paste and spices are added.

Sin­ga­porean Malays have come up with their own ver­sion of fried yel­low rice noo­dles known as Mee Goreng.

From the Can­tonese tra­di­tion (Lil­ian’s hus­band’s her­itage) come a lot of Chi­nese medic­i­nal soups which use herbs like As­tra­galus mem­branaceus, An­gel­ica sinen­sis, and Solomon’s seal, and other in­gre­di­ents like goji berries, red dates and wild yam.

The Hainanese (Lil­ian’s fa­ther’s her­itage) be­came known as great cooks, adapt­ing their tra­di­tional cui­sine to cater for the Bri­tish army and cre­at­ing fa­mous dishes like Hainanese chicken rice, Hainanese pork chops and ox­tail soup.

The Eurasian com­mu­nity (an in­ter-mar­riage of Euro­peans and Asians) have added their own unique twist to steaks, roasts, and chops, adding soy sauce and/or sam­bal bela­can. Their fa­mous dish is devil’s curry, a pork curry with vine­gar which has a Por­tuguese in­flu­ence.

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