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.