Cuisine of Singapore
Encyclopedia
Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore
, as a product of centuries of cultural interaction owing to Singapore's strategic location. The food is influenced by the native Malay
, the predominant Chinese
, Indonesian, Indian
, Peranakan and Western
traditions (particularly English and some Portuguese
-influenced Eurasian
, known as Kristang
) since the founding of Singapore by the British in the 19th century. Influences from other areas such as Sri Lanka, Thailand, Philippines, and the Middle East
exist in local food culture as well. In Singaporean hawker stalls
, for example, chefs of Chinese background influenced by Indian culture might experiment with condiments and ingredients such as tamarind
, turmeric
and ghee
, while an Indian chef might serve a fried noodle dish.
This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food bought outside the home is eaten at hawker centres or food court
s, examples of which include Lau Pa Sat
and Newton Food Centre
, rather than at actual restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.
In Singapore, food is viewed as crucial to national identity and a unifying cultural thread; Singaporean literature declares eating as a national pastime and food, a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. 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 catering to Muslim dietary preference.
Singaporean cuisine has been promoted as an attraction for tourists by the Singapore Tourism Board
, as a major attraction alongside its shopping. The government organises the Singapore Food Festival
in July to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise". The dish "Singapore style noodles
" does not exist in Singapore, as it was invented by chefs who worked and lived in Hong Kong.
As Singapore is a small country with a high population density, land is a scarce resource devoted to industrial and housing purposes. Most produce and food ingredients are imported, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish. Singapore's geographical position connects it to major air and sea transport routes and thus allows it to import a variety of food ingredients from around the world, including costly seafood items such as sashimi
from Japan
.
with some Malay and other influences present. The local Chinese cuisine of Singapore draws itself mainly from Hokkien, Teochew, Hainanese, Cantonese and Hakka cuisine.
Popular seafood dishes include
, mixed grills, baked beans, chicken pie, sausage rolls, fried chicken wings and cheese fries are popular in Singapore, typically spotted in hawker centers and food courts in Singapore.
, known as the "King of Fruits", which produces a characteristic odour from the creamy yellow custard-like flesh within its spiky green or brown shell. However, in spite of their popularity, durians are banned on public transport, certain hotels, and public buildings because of their strong odour.
Other popular tropical fruits include mangosteen
, jackfruit
, longan
, lychee
, rambutan
and pineapple
. Some of these fruits are also used as ingredients for other dishes: iced desserts, sweet-and-sour pork, and certain types of salad such as rojak
.
Singaporean desserts have a varied history and can be found in every hawker centre and food court in the region. A stall will usually have a large variety of desserts for sale, including but not limited to:
s , coffee and tea are usually ordered in the local vernacular which blends together different languages.
Coffee
Tea
One can request for ice or sugar or milk to be included with the beverage. For example, one can add the "bing" suffix to form other variations such as Teh-C-bing. (tea with evaporated milk with ice).
The aforementioned names are indicative of the colourful multi-racial society in Singapore. They are formed by words from different languages, and have become part of the lexicon of Singlish
. For example, "teh" is the Malay word for "tea" which itself originated from Hokkien, "bing" is the Hokkien word for "ice", "kosong" is the Malay word for "zero" to indicate no sugar, and C refers to Carnation, a brand of evaporated milk.
Culture of Singapore
Singapore was a part of British Malaya for many centuries. It was ruled by the Sultanate of Johor. In 1819, the British came to the Island and set up a port and colony. During British rule, the port of Singapore flourished and attracted many migrants...
, as a product of centuries of cultural interaction owing to Singapore's strategic location. The food is influenced by the native Malay
Malay cuisine
Malay cusine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei and Southern Thailand. Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its...
, the predominant Chinese
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
, Indonesian, Indian
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
, Peranakan and Western
European cuisine
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries...
traditions (particularly English and some Portuguese
Portuguese cuisine
Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...
-influenced Eurasian
Fusion cuisine
Fusion cuisine combines elements of various culinary traditions while not being categorized per any one particular cuisine style, and can pertain to innovations in many contemporary restaurant cuisines since the 1970s.-Categories and types:...
, known as Kristang
Kristang
Kristang may mean:* The Kristang people , an ethnic group of Eurasian ancestry in Malaysia and Singapore* The Kristang language , the creole originally spoken by that community....
) since the founding of Singapore by the British in the 19th century. Influences from other areas such as Sri Lanka, Thailand, Philippines, and the Middle East
Middle Eastern cuisine
Middle-Eastern cuisine, West Asian cuisine, or in some place in the United States, Persian-Mediterranean cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity...
exist in local food culture as well. In Singaporean hawker stalls
Hawker centre
A hawker centre or cooked food centre is the name given to open-air complexes in Hong Kong, Malaysia, Singapore and Riau Islands housing many stalls that sell a variety of inexpensive food...
, for example, chefs of Chinese background influenced by Indian culture might experiment with condiments and ingredients such as tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, turmeric
Turmeric
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
and ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
, while an Indian chef might serve a fried noodle dish.
This phenomenon makes the cuisine of Singapore a cultural attraction. Most prepared food bought outside the home is eaten at hawker centres or food court
Food court
A food court is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food vendors and provides a common area for self-serve dining. Food courts may be found in shopping malls and airports, and in various regions may be a standalone development...
s, examples of which include Lau Pa Sat
Telok Ayer Market
Telok Ayer Market , also known colloquially as Lau Pa Sat , is a historic building in Singapore, and is located in Downtown Core within the Central Area, Singapore's central business district. It is currently a food centre. There are several shops inside the market such as a 24 hours Cheers Store,...
and Newton Food Centre
Newton Food Centre
Newton Food Centre is a major food centre located in Newton, Singapore. The food centre was promoted by the Singapore Tourism Board as a tourist attraction for sampling Singaporean cuisine. It was first opened in 1971 and it closed down in 2005 as the government wanted to revamp the food centre...
, rather than at actual restaurants. These hawker centres are abundant and cheap, encouraging a large consumer base.
In Singapore, food is viewed as crucial to national identity and a unifying cultural thread; Singaporean literature declares eating as a national pastime and food, a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. 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
Halal
Halal is a term designating any object or an action which is permissible to use or engage in, according to Islamic law. The term is used to designate food seen as permissible according to Islamic law...
Chinese restaurants catering to Muslim dietary preference.
Singaporean cuisine has been promoted as an attraction for tourists by the Singapore Tourism Board
Singapore Tourism Board
The Singapore Tourism Board is a statutory board under the Ministry of Trade and Industry of Singapore, tasked to promote the country's tourism industry.-History:...
, as a major attraction alongside its shopping. The government organises the Singapore Food Festival
Singapore Food Festival
The Singapore Food Festival is an annual event that takes place every year from the end of June to the end of July. It is organised by the Singapore Tourism Board....
in July to celebrate Singapore's cuisine. The multiculturalism of local food, the ready availability of international cuisine and styles, and their wide range in prices to fit all budgets at all times of the day and year helps create a "food paradise". The dish "Singapore style noodles
Singapore style noodles
Singapore style noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, bean sprouts, Pak choi, soy sauce, and sliced chillies or peppers...
" does not exist in Singapore, as it was invented by chefs who worked and lived in Hong Kong.
As Singapore is a small country with a high population density, land is a scarce resource devoted to industrial and housing purposes. Most produce and food ingredients are imported, although there is a small group of local farmers who produce some leafy vegetables, fruit, poultry, and fish. Singapore's geographical position connects it to major air and sea transport routes and thus allows it to import a variety of food ingredients from around the world, including costly seafood items such as sashimi
Sashimi
Sashimi is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces.-Origin:The word sashimi means "pierced body", i.e...
from Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
.
Chinese
Many of these dishes were adapted by early Chinese immigrants to suit local circumstances (such as available ingredients) and cannot strictly be considered mainstream Chinese cuisineChinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
with some Malay and other influences present. The local Chinese cuisine of Singapore draws itself mainly from Hokkien, Teochew, Hainanese, Cantonese and Hakka cuisine.
- Bak kut tehBak kut tehBak-kut-teh is a Chinese soup popularly served in Malaysia, Singapore, Mainland China and Taiwan and also, neighbouring regions like Riau Islands and Southern Thailand.The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth...
, pork rib soup made with a variety of Chinese herbs and spices. - Bak ChangZongziZongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Laotians, Thais, and Cambodians also have similar traditional dishes. In the Western world, they are also known as rice...
, savoury glutinous rice dumplings, usually filled with pork, mushrooms and salted egg yolk, steamed in bamboo leaves. Chinese in origin, but a longtime favorite of Peranakan cuisine. - Bak chor meeMee pokMee pok is a type of Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan , Singapore, Malaysia and Thailand...
/ minced pork noodles , egg noodles with minced pork or chicken and other ingredients, served dry or with soup. Usually the flat, tape-like mee pokMee pokMee pok is a type of Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan , Singapore, Malaysia and Thailand...
noodle is used. A variation on fishball noodles. - Ban mianBan mianBǎn miàn is a Hokkien-style egg noodle soup common in parts of China's Fujian province, and also in other parts of the world such as Singapore and Malaysia, although the dish itself may vary significantly...
, hand-made flat noodles served with vegetables, minced meat, sliced mushrooms and an egg in an anchovyAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
(ikan bilis)-based soup. Noodle variations are common. Ban mian usually refers to flat, long noodles; mee hoon kuay refers to squarish flats; you mian refers to thinner noodles. - Chai tow kwayChai tow kwayChai tao kway is a common dish or dim sum of Teochew cuisine in Chaoshan , Singapore and Malaysia, consisting of stir-fried cubes of radish cake.-Names:...
/ carrot cake , also known as Char kway , diced and stir-fried radish cubes with an egg mixture and sometimes with prawns. Comes in black (with soy sauce) or white (without soy sauce) versions, with chili sometimes added. - Char kway teowChar kway teowChar kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles of approximately 1 cm or...
, thick, flat rice flour (kuay teow) noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage and some fried lard. - Char siewChar siuChar siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...
rice / Char siew noodles , CantoneseCantonese cuisineCantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country...
dish of rice or noodles served with barbecued pork in a thick sauce. - Chee cheong funRice noodle rollA rice noodle roll is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen , filled with shrimp, pork, beef, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving...
, a thick, flat sheet of steamed rice flour made into rolls, sometimes with a pork, chicken or vegetable filling. It is served with a sweet soy bean sauce. - Chok , Cantonese congeeCongeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
in various flavours including chicken and pork, often served with anchovies and either sliced century eggCentury eggCentury egg or pidan , also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several...
or fresh egg. - Chwee kuehChwee kuehChwee kueh is a type of steamed rice cake, a cuisine of Singapore and Johor.To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like...
, steamed rice cake topped with preserved radish; usually eaten for breakfast. - Claypot chicken riceClaypot chicken riceClaypot chicken rice is usually a dinner dish in the southern regions of China, Singapore and Malaysia. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added...
, rice cooked with soy sauce in a claypot, then topped with braised chicken and Chinese sausage. It may also include salted fish and is often enjoyed when the rice at the bottom is charred. - Curry chicken noodlesCurry chicken noodlesCurry Chicken Noodle usually uses curry as soup base coupled with yellow noodles.The dish contains chicken meat, fish cake, potatoes and tau pok. In this dish, the curry plays an important part in dish. Usually a more watery curry base is preferred in this case so that the noodle is not hard to...
, yellow egg noodles in chicken curry. - Drunken prawn , prawns cooked with Chinese rice wine
- Duck rice , braised duck with rice cooked with yam and shrimps. It can simply be served with plain white rice and a thick dark sauce. Side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd (tau kua) may be added. Teochew boneless duck rice is a similar but more refined dish. Due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole. Hainanese chicken riceHainanese chicken riceHainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia...
and other similar dishes have followed this style due to the popularity. - Egg tartEgg tartThe egg tart or egg custard tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked...
, a Cantonese pastry of yellow egg custard baked in a pastry shell. Commonly served at dim sum meals and bakeries. Another variation is the Portuguese egg tart that has caramelized sugar on the top. - Fishball noodles , usually of the Teochew variety. Any of several kinds of egg and rice noodles may be served either in a light fish-flavoured broth or "dry" with the soup on the side, with fishballs, fishcake, beansprouts and lettuce. As with bak chor mee, the most commonly ordered noodles are mee pokMee pokMee pok is a type of Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan , Singapore, Malaysia and Thailand...
although kway teow soup versions are also popular. - Fish head bee hoon , a type of noodle soup in which the main ingredients are rice vermicelliRice vermicelliRice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
and fried fish head (separated into chunks). This dish is notable for the creamy, rich soup, which is typically made using a mixture of fish stock and milk – the latter being an uncommon ingredient in Chinese cuisine. A variant using ordinary fish meat also exists. - Fried riceFried riceFried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets...
/ char png , rice is fried with various meat chunks and vegetables, along with eggs. - Hainanese chicken riceHainanese chicken riceHainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia...
, steamed chicken served with rice cooked in chicken stock. Normally eaten with chili sauce, dark soy sauce, and ginger paste. A common variation is using roast chicken instead of steamed chicken. Considered the landmark dish of Singapore. It is available in Hainan, where it originated in WenChang City. However, the Singapore variation of the dish bears only slight resemblance to the original dish as served in Hainan. - Hae meeHae meeHae mee is a noodle soup dish popular in Malaysia and Singapore. It can also refer to a fried noodle dish known as Hokkien mee. The dish's name literally means "prawn noodles" in the Hokkien dialect of the Chinese language....
/ prawn noodles , yellow egg noodles in a rich broth made from prawn and pork rib stock, topped with whole or sliced fresh boiled prawns. - Har Cheong Gai , chicken wings fried in a batter with fermented shrimp paste.
- Hokkien meeHokkien meeHokkien mee refers to fried noodles cooked in Hokkien style. Hokkien mee is served in many Southeast Asian countries and was brought there by immigrants from Fujian province in southeastern China.-Types:...
, rice vermicelli and yellow egg noodles fried with shrimp, sliced cuttlefish and lard bits. - Hor funShahe fenShahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor...
, flat rice noodles in gravy often served with fish or prawns. A common variation is using beef instead. - Hum chim peng , a deep-fried bun-like pastry sometimes filled with bean paste.
- Kaya toastKaya toastKaya toast is a popular snack amongst Singaporeans and Malaysians. It consists of kaya, a spread of eggs, sugar and coconut milk and flavored with pandan on toasted or fresh bread or cream crackers. Butter or margarine may be spread as well....
, a traditional breakfast dish. KayaKaya (jam)Coconut jam, Srikaya, or Kaya is a food spread, a fruit curd in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.-Indonesia, Malaysia, and Singapore:...
is a sweet coconut and egg jam, and this is spread over toasted bread. Combined with a cup of local coffee and a half-boiled egg, this makes a typical Singaporean breakfast. - Kuay chap / kway chap , a Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.
- Lor meeLor meethumb|Lor mee sold in [[Bukit Batok]], SingaporeLor mee is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles . The dish is eaten by Hokkiens in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs...
, a Hokkien noodle dish served in a viscous, dark soy sauce-based broth with meat roll slices, fishcake and beansprouts. - Mee Sua , not a dish but a type of thin, wheat vermicelli. Usually found in fishball noodles, or served with pork meat or kidney or chicken meat.
- Min Chiang Kueh , a thick chewy pancake with a ground peanut and sugar filling. Other variations include grated coconut and red bean paste. This traditional snack is also served in blueberry, cheese and chocolate varieties.
- Ngo hiangNgo hiangNgo Hiang or Heh Gerng is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres, in addition to its place of origin in eastern China....
, a dish composed of combining various vegetables, seafood and/or meats and commonly served in other dishes such as rojak or added as a side dish to a Tse Cha meal. - Oyster omeletteOyster omeletteOyster omelette is a Chinese dish of Teochew/Fujian origin, made famous in Taiwan...
/ orh luah / orh luak , oysters fried with a special flour and egg mixture. - PauBaoziA bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...
, steamed bun with wide assortment of fillings such as char siew, minced pork, red bean paste, lotus paste or vegetables. - Pig's organ soupPig's organ soupPig's organ soup is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear and refreshing soup; the reason why sometimes referred just as chhing-thng , served with other optional side dishes as well as rice...
, a soup-based variant of kuay chap. - PopiahPopiahPopiah is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China and its neighbouring Chaoshan on the Qingming Festival. In the Teochew dialect, popiah is pronounced as "Bo-BEE-a", which means "thin wafer"...
, Hokkien / Teochew-style spring rollSpring rollSpring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn , from which the term was derived...
or rolled crepeCrêpeA crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...
, stuffed with stewed turnip, Chinese sausage, shrimps and lettuce. - Chinese rojak, a vegetable salad with a topping of dark prawn paste that differs from traditional Malay rojak and the Mamak (Tamil Muslim) variety.
- Soon kway , a white vegetable dumpling with black soy sauce.
- Teochew fish porridge , rice porridge with sliced fish meat, spring onions and other garnishing.
- Vegetarian bee hoon , thin braised rice vermicelliRice vermicelliRice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
to which a choice of various gluten, vegetable, or beancurd-based delicacies may be added. - Wonton noodles / wanton mee , yellow egg noodles with chicken or pork or prawn dumplings. Often served with slices of barbecued pork.
- Yong Tau FooYong tau fooYong tau foo is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations....
, a variety of vegetables stuffed with fish and meat paste cooked in a light anchovyAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
-based soup. May also be eaten "dry" with sweet bean and chili sauces. - Youtiao , fried dough crullers. Similar to those served in other Chinese cuisines around the world.
- YushengYushengYusheng, yee sang or yuu sahng , or Prosperity Toss, also known as lo hei is a Teochew-style raw fish salad. It usually consists of strips of raw fish , mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients...
, a raw fish salad traditionally eaten during Chinese New YearChinese New YearChinese New Year – often called Chinese Lunar New Year although it actually is lunisolar – is the most important of the traditional Chinese holidays. It is an all East and South-East-Asia celebration...
. The modern version of the once simple Teochew raw fish salad, which is now ubiquitous in Chinese restaurants during Chinese New Year celebrations, was developed in a Singaporean restaurant called Lai Wah Restaurant by chef Than Mui Kai during the 1960s.
Malay and Indonesian
Malay dishes, influenced by the food of the Malay Peninsula, Sumatra, Java and the Riau Islands, tend to be adapted to local tastes and differ from the regional variations in neighbouring countries. Spices and coconut milk are common ingredients, although Chinese ingredients such as taupok (tofu puffs) and tofu (known as tauhu in Malay) have been integrated. Many Chinese and Tamil Muslim adaptations of these dishes also exist.- AcarAcarAcar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts....
, pickled vegetables and/or fruits with dried chilli, peanuts, and spices. This condiment also has Indian and Peranakan versions. - Agar agar – agarAgarAgar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium...
extracted from seaweed that is usually moulded into a jelly-like cake, sometimes with layers and colourings, and in various shapes. - Ayam gorengFried chickenFried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior...
, fried chicken - Ayam bakar, grilled chicken with spices. There is also a fish version, ikan bakar, and the dish can be made in many styles.
- Ayam percik, barbecued chicken with a sweet-spicy marinade
- Ayam penyet, fried "smashed" chicken that has been adapted from Indonesian cooking
- Assam pedas, seafood and vegetables cooked in a sauce consisting of tamarind, coconut milk, chilli, and spices.
- BaksoBaksoBakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken,...
, also Ba'so, meatballs served with noodles. - Begedil or Perkedel, mashed potato mixture that is fried into patties, eaten together with mee soto.
- BelacanShrimp pasteShrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in...
, not a dish in itself, but a paste made from shrimps commonly used in spice pastes - Curry puffCurry puffCurry puff is a Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked pastry shell...
, also known as epok-epok, a flaky pastry usually stuffed with curry chicken, potato cubes and a slice of hard-boiled egg. Sometimes sardines are used in place of chicken. - Dendeng paru, an Indonesian dish of "dried" beef lung cooked in spices.
- Gado-gado, traditional Indonesian salad with spicy peanut dressing
- Goreng pisangPisang gorengPisang goreng is a snack food mostly found throughout Indonesia, Malaysia, and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" . It is consumed as a snack in the morning and afternoon...
, bananas rolled in flour, fried and eaten as a snack. There is also a version made from cempedak (jackfruitJackfruitThe jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
). - Gulai daun ubi, sweet potato leaves stewed in coconut milk.
- Keropok, deep fried crackers usually flavored with prawn, but sometimes with fish or vegetables
- KetupatKetupatKetupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines , and Singapore.-History:It is made from rice that has been wrapped in a woven palm leaf pouch and boiled...
, rice cake. Steamed in square-shaped coconut leaf wrapping. Usually served with satay. - Lemak siput, shellfish cooked in a thick coconut milk-based gravy.
- LontongLontongLontong is an Asian dish made of compressed rice wrapped inside banana leaf that is then cut into small cakes as staple food replacement of steamed rice...
, compressed rice cakes (see ketupat) in spicy vegetable soup - Mee rebusMee rebusMee rebus or Mie rebus , is a noodle dish popular in Indonesia , Malaysia, and Singapore.The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy...
, yellow egg noodles served in a thick sweet and spicy sauce made from fermented soy beans. Often served with a hard-boiled egg and shredded tofu puffs. - Mee siamMee siamMee Siam , which means "Siamese noodle", is a dish of thin rice noodles in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia...
, "Siamese noodle", or thin rice noodles in a tangy spicy soup; may also be served "dry". Often served with a hard-boiled egg. - Mee sotoMee sotoMee Soto - Mee means a spaghetti like mixture of flour, salt and egg. People may have change noodles with rice or vermicelli rice according to their preference. Combination of either noodle, rice or vermicelli rice is added with peanut, beansprout and chicken meat. These combination then is poured...
, a spicy chicken noodle soup, now often served non-spicy. - Nasi ayam penyet, Indonesian dish of flattened, lightly battered or batter-less, fried chicken served with spicy sambal, vegetables, and chicken-flavoured rice.
- Nasi gorengNasi gorengNasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis , shallot, garlic, tamarind and chilli and accompanied with other ingredients,...
, a spicy and sweet fried rice dish which originated from Indonesia. - Nasi lemakNasi lemakNasi lemak is a dish sold in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand. The dish is considered the national dish and a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes...
, rice steamed in coconut milk, usually served with omelette, anchovies (ikan bilis), peanuts, cucumber, sambal, and sometimes fried chicken or otak-otak. It is traditionally wrapped in banana leaves to enhance flavor, but is now common to see the dish wrapped in brown wax paper. - Nasi padang, an Indonesian meal of steamed rice with a wide choice of meat and vegetable dishes ranging from fried chicken to vegetable curry, for example.
- Nasi kuningNasi kuningNasi Kuning is an Indonesian rice dish cooked with coconut milk and turmeric, hence the name nasi kuning . Nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events...
, a Javanese dish of rice cooked in coconut milk and tumeric, which turns the rice yellow. - Otak-otakOtak-otakOtak-otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.-Distribution:Otak-otak is found in...
/ otah, spicy fish cake grilled in a banana leaf wrapping - Oxtail soupOxtail soupOxtail soup is made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used...
, oxtail cooked to tenderness in a soup with nutmeg, cloves, chilli, and spices. - RendangRendangRendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests...
, beef slow-cooked in coconut milk and Sumatran spices. - Roti johnRoti johnRoti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore.-Ingredients:The ingredients include minced meat , onion, egg, sardines, tomato-chilli sauce and a baguette-type loaf....
, egg-dipped bread filled with various ingredients (usually meat and onions) and then fried. Accompanied with chilli sauce. - Roti jala, fried lace pancakes usually served with curry
- SambalSambalSambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
, not a dish in itself, but a common chili-based accompaniment to most foods. - SataySataySatay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...
, grilled meat on skewers served with spicy peanut sauce and usually eaten with ketupat, cucumber and onions. - Soto ayamSoto ayamSoto ayam is a yellow spicy chicken soup with lontong or nasi empit or ketupat and/or vermicelli or noodles, commonly found in Indonesia, Singapore, Malaysia, and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth...
, a spicy chicken soup that features chicken shreds, rice cakes and sometimes begedil.
Indian
Like other divisions of Singaporean cuisine, Indian Singaporean cuisine has influence from multiple ethnic groups. Both Tamil and Keralan influences are particularly strong.- AcharIndian pickleIndian pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also...
, a condiment consisting of pickled vegetables and/or fruits. It has also found its way into Malay and Peranakan cooking, where other unique versions exist. - AppamAppamAppam, Aappam hoppers, are a type of food in Kerala, Tamil Nadu and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as ආප්ප in Sinhala. It is eaten most frequently for breakfast or dinner.Appum or aapum – pronunciation varies between regions...
, a fermented rice pancake. - Butter chickenButter chickenButter chicken is part of the Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in...
, a dish of chicken cooked in a gravy of spices, yoghurt, butter and tomato - ChapatiChapatiChapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
, an unleavened flatbread - CurryCurryCurry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
– the basic Indian vegetable or meat gravy. Malay and Chinese versions also exist. - Mamak rojak, a dish of various vegetables and fruits, beancurd, seafood deep fried in batter, crushed peanuts, crispy dough crullers, and a spicy and sweet chilli sauce. Traditional Malay / Indonesian and Chinese variants are common as well.
- MurtabakMurtabakMartabak or murtabak, also mutabbaq, is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia , Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei. Depending on the location, the name and ingredients can significantly vary...
, originating from the Middle East, this Indian-Muslim dish today consists of folded roti prata dough stuffed with spiced minced meat, onions, and egg. Often served with curry. - MurukuMurukkuChakli or Murukku is a savoury snack popular in India and Sri Lanka, originating in the cuisine of the South and West India. It is also popular in places with large Indian populations.-History:...
, a type of circular crackers. - NaanNaanNaan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
, a flatbread cooked in a tandoor oven - Nasi biryaniBiryaniBiryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted"....
, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Basmati rice is used. Alternatively, dum biryani is a version more akin to the traditional South Asian dish, which is a variant that bakes the spiced meat with the rice. - PappadomPapadumPapadum, also known as papad in Northern India, , pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India...
, also known as pappoms or papad, they are a type of southern Indian wafer. - Putu mayamPutu MayamIddiyappam;இடியாப்பம் or 'Putu mayam' in Malay is a Tamil dish. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore....
, a dish Sri Lankan in origin, similar to Sri Lankan hoppersAppamAppam, Aappam hoppers, are a type of food in Kerala, Tamil Nadu and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as ආප්ප in Sinhala. It is eaten most frequently for breakfast or dinner.Appum or aapum – pronunciation varies between regions...
. Thin vermicelli-like cakes are eaten with coconut sugar. A typical breakfast food. - Roti prataRoti prataRoti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked with cheese, onion, banana, red bean, chocolate, mushroom or egg...
, a local evolution of the Pakistani and Indian parathaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
. Popular for breakfast or late night supper, this dish is enjoyed by all Singaporeans and commonly served with sugar and curry. A plethora of modern variations are available including egg, cheese, chocolate, masalaMasalaMasala or massala is a term used in South Asian cuisines to mostly describe a mixture of spices. A masala can either be a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste...
, durian and even ice cream. It should ideally be crispy on the outside and soft on the inside, and the dough is flipped to attain the right texture, then cooked quickly on a greased stove. - Soup kambing, a local Mamak (Tamil Muslim) dish of spiced mutton soup.
- Soup tulang, a local Mamak (Tamil Muslim) dish of mutton or beef bones stewed in a spicy red sauce with the intent of eating the marrow.
- TandoorTandoorA tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Azerbaijan, India, Turkey, Iran, Armenia, Georgia, Pakistan, Uzbekistan, Afghanistan, the Balkans, the Middle East, and Central Asia, as well as Burma and Bangladesh.The heat for a tandoor was...
i, marinated meat, usually chicken in a mixture of spices and yoghurt and cooked in a clay oven - ThosaiDosaDosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...
, rice and lentil pancake. Commonly served as a "masala" version that includes spiced potatoes and served with different types of sambar. - VadaVadaVada ; also known as wada or vade or vadai , is a savoury fritter-type snack from South India.-Description:Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.Vada is a...
i, spicy, deep-fried snacks that are made from dhal, lentils or potato.
Cross-cultural
A number of dishes, listed below, can be considered as truly hybrid or multi-ethnic food.- Ayam buah keluak, a Peranakan dish of chicken stewed with spices and Southeast Asian black nuts.
- Fish head curryFish head curryIn Malaysia and Singapore , Fish head curry is a dish where the head of an Ikan Merah , is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread.In Mithila, Orissa and Bengal where the staple is rice and fish, one...
, a dish created by Singapore's Malayalee (an Indian ethnic group from KeralaKeralaor Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
) community with some Chinese and Malay influences. The head of a red snapperRed snapper (fish)The red snapper, Lutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and, much less commonly, northward as far as Massachusetts. In Latin American Spanish it is known as huachinango or pargo...
(ikan merah; literally "red fish") is stewed in curry consisting of varying amounts of coconut milk and tamarind juice with vegetables (lady's fingers and brinjal are common). Usually served with either rice or bread. - Kari lemak ayam, a Peranakan chicken curry with a coconut milk base.
- Kari debal, a Eurasian Singaporean curry dish with Portuguese and Peranakan influence. Includes chicken, cabbage, sausage and bacon bits stewed in a curry sauce.
- Kueh pie tee, a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. A popular Peranakan dish.
- LaksaLaksaLaksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...
, thick rice noodles (bee hoon) in a coconut curry gravy with prawn, egg and sometimes with the addition of chicken, tau pok (beancurd puffs) or fish cake. Peranakan in origin. A specifically Singaporean variant (as opposed to shared by Malaysian and Singaporean cuisine) is Katong laksa. Raw or lightly blanched cockles are also usually added to the dish and the cutting of the noodles are a distinctive trademark. - Mee goreng, yellow egg noodles stir fried with ghee, tomato sauce, some chilli, egg, vegetables and various meats and/or seafood.
- Oat prawns, prawns that have been stir fried with sweetened oats.
- Sambal kangkong, a dish of leafy green vegetables (water spinachIpomoea aquaticaIpomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names "Chinese spinach" and "swamp cabbage". It has many other names in other languages, such as "Phak bung" in Thai...
) fried in sambal. - Satay bee hoonSatay bee hoonSatay bee hoon is a food of cultural fusion between Malay and Chinese. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.-Ingredient:...
, thin rice vermicelliRice vermicelliRice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
served with spicy peanut saucePeanut saucePeanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European and Middle Eastern cuisine.-Ingredients:The main ingredient is ground roasted peanuts, for... - Singapore-style Western food, Chinese interpretations of European cuisineEuropean cuisineEuropean cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries...
, although Malay versions also exist. Hainanese cooks in Singapore hybridised Western dishes for local palates during the British colonial era, creating such dishes as stewed pork chop in tomato sauce served with green peas, Hainanese curry rice and chicken chop - a sauteed chicken breast dish served with a soft bread bun and fries. - Tauhu goreng, fried bean curd with sweet sauce. Served at many Malay stalls.
- Tutu kueh, steamed rice flour pastries with a sweet shredded coconut / peanut filling.
Seafood
Singaporeans also enjoy a wide variety of seafood including fish, squid (known as sotong in Malay), stingray, crab, lobster, clams, and oyster.Popular seafood dishes include
- Barbecued stingray / hang hir , smothered in sambal and served on banana leaf. It is also known as ikan bakar in Malay. Unique in Singapore and very common in Malaysia.
- Black pepper crabBlack pepper crabBlack pepper crab is one of the two most popular ways that crab is served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy made with black pepper. The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959...
, hard shell crabs cooked in a black pepper sauce. - Chilli crabChilli crabChili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and...
, hard shell crabs cooked in a thick tomato and chilli-based gravy. - Oyster omeletteOyster omeletteOyster omelette is a Chinese dish of Teochew/Fujian origin, made famous in Taiwan...
, an oyster omelette mixed with flour and fried, garnished with coriander leaves.
Vegetarian
Another noticeable trend in recent times is the growth of vegetarian eating places in Singapore. More people are changing their diet for a healthier lifestyle. The Singapore Vegetarian Society has a list of the vegetarian food outlets in Singapore.Western cuisine
Commonly seen dishes like sirloin steak, chicken or lamb chops, fish and chipsFish and chips
Fish and chips is a popular take-away food in the United Kingdom, Australia, New Zealand and Canada...
, mixed grills, baked beans, chicken pie, sausage rolls, fried chicken wings and cheese fries are popular in Singapore, typically spotted in hawker centers and food courts in Singapore.
Fruit
A wide variety of tropical fruits are available all year round, though most of them are imported from neighbouring countries. By far the most well known is the durianDurian
The durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
, known as the "King of Fruits", which produces a characteristic odour from the creamy yellow custard-like flesh within its spiky green or brown shell. However, in spite of their popularity, durians are banned on public transport, certain hotels, and public buildings because of their strong odour.
Other popular tropical fruits include mangosteen
Mangosteen
The purple mangosteen , colloquially known simply as mangosteen, is a tropical evergreen tree believed to have originated in the Sunda Islands and the Moluccas of Indonesia. The tree grows from 7 to 25 m tall...
, jackfruit
Jackfruit
The jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, longan
Longan
Dimocarpus longan, commonly known as the longan, is a tropical tree native to South and Southeast Asia, in the Indomalaya ecozone known for its edible fruit.-Vernacular names:The fruit is known as longan or longyan in English...
, lychee
Lychee
The lychee is the sole member of the genus Litchi in the soapberry family, Sapindaceae. It is a tropical and subtropical fruit tree native to Southern China and Southeast Asia, and now cultivated in many parts of the world...
, rambutan
Rambutan
The rambutan is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Vietnam, Indonesia, the Philippines, Sri Lanka, Malaysia, and elsewhere in Southeast Asia, although its precise natural distribution is unknown. It is closely related to several...
and pineapple
Pineapple
Pineapple is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. It was given the name pineapple due to its resemblance to a pine cone. The pineapple is by far the most economically important plant in the Bromeliaceae...
. Some of these fruits are also used as ingredients for other dishes: iced desserts, sweet-and-sour pork, and certain types of salad such as rojak
Rojak
Rojak or Rujak is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore...
.
Desserts
- Almond jellyAlmond jellyAlmond jelly, almond pudding, or almond tofu is a popular dessert in Hong Kong, Taiwan, Singapore, Malaysia, and Japan and often found in dim sum restaurants worldwide, commonly garnished with wolfberries....
, a smooth jelly made from almonds - Beancurd barley (often with ginkgo and/or snow fungus)
- Bubur cha cha (also Bobochacha, momochacha), yam and sweet potato cubes served in coconut milk and sagoSagoSago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
, served either hot or cold. - Chendol ais, a coconut milk drink mixed with palm sugar, cendol (green, pandan-flavored starch strips), and shaved ice. Modern variants may include more elaborate ingredients such as red bean.
- Cheng tng, a light refreshing soup with longans, barley, agarAgarAgar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium...
strips, lotus seeds and a sweet syrup, served either hot or cold. - Green bean soup
- Honeydew sago, honeydew melon cubes or balls, served in chilled coconut milk and sago.
- Ice kacang, a mound of grated ice on a base consisting of jelly, red beans, corn and attapNypa fruticansNypa fruticans, known as the attap palm , nipa palm , and mangrove palm or buah atap , buah nipah , dừa nước , Ging Pol in Sinhala in Sri Lanka and gol pata , dani . It is the only palm considered a mangrove in the Mangroves Biome...
seeds, and topped with various kinds of coloured sugar syrups such as palm sugarPalm sugarPalm sugar was originally made from the sugary sap of the Palmyra palm, the date palm or sugar date palm . Now it is also made from the sap of the sago, arenga pinnata and coconut palms, and may be sold as "arenga sugar" or "coconut sugar".-Description:It is quickly gaining popularity in the...
, rose syrup and evaporated milk. - KuihKuihKuih are bite-sized snack or dessert foods found in the Malay Archipelago as well as the Southern China provinces of Fujian and Canton...
/ kueh, small cakes or coconut milk based desserts that come in a variety of flavors, usually having fruit such as durian, banana, or sometimes pandan. Kueh lapis is a rich, multi-layered cake-style kueh using a large amount of egg whites and studded with prunes. Lapis sagu is also a popular kueh with layers of alternating color and a sweet, coconut taste. This dessert is common in Malay, Indonesian, and Peranakan cooking. - Mango puddingMango puddingMango pudding is a popular dessert in Hong Kong. The dessert is also popular in Singapore, Malaysia, Thailand and Macau and is often found in dim sum restaurants worldwide.There are two types of mango pudding, fresh and factory-made....
- Red bean soup
- Or-ni, a Teochew dish consisting of yam paste, coconut paste and ginko nuts. A popular dish in Chinese restaurants.
- Pandan chiffon cake, a fluffy light cake flavoured with pandan leaves and is a characteristic green colour
- Pineapple tarts are made with pineapple jam in a pastry.
- Pulut hitam, a creamy dessert made of black glutinous rice and served with coconut cream.
- Red ruby, a Thai dessert made by boiling pieces of water chestnut covered in tapioca flour and red food colouring, and serving them over shaved ice, rose syrup and evaporated milk. Also known as "mock pomegranate" since the chestnut pieces bear a resemblance to the seeds of that fruit.
- Sugee cake, a soft cake made with semolina flour and a high concentration of egg yolks. Served in Eurasian, Malay and Chinese cuisine.
- Sagu gula melaka, sago pearl pudding with coconut milk and palm sugar syrup.
- Tau suan, mung daal beans in jelly, served hot, with dough crullers.
- Tangyuan, glutinous rice balls (stuffings such as black sesame, red bean or peanut) served in soup. A variation known as "Ah Balling" also exists, often served with a peanut soup.
- Tau huayDouhuaDouhua or doufuhua is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.-History:...
, hot and soft soya beancurd sweetened with syrup. - Watermelon sago, watermelon cubes or balls, served in chilled coconut milk and sago.
Drinks and beverages
- Chin chow drink , sweetened drink with grass jellyGrass jellyGrass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.-Preparation:...
- BandungBandung (drink)Bandung, sirap bandung, or air bandung is the name of a drink popular in Malaysia and Singapore. It consists of milk flavoured with rose cordial syrup, giving a pink colour. The drink is an adaptation of rose milk served in India....
, rose syrup with evaporated milk - Bubble teaBubble teaBubble tea is the name for pearl milk tea and other similar tea and juice beverages that originated in tea shops in Taichung, Taiwan during the 1980s. Drink recipes may vary, but most bubble teas contain a tea base mixed with fruit and/or milk...
, traditionally made by adding boba balls (made from a mixture of tapioca and carrageenan powder), large or small, to shaken milk black tea. - Horlicks dinosaur, conventional HorlicksHorlicksHorlicks is the name of a company and of a malted milk hot drink. It is manufactured by GlaxoSmithKline in the United Kingdom, South Africa, New Zealand, Bangladesh, India, Pakistan and Jamaica, and under licence in the Philippines and Malaysia....
served with lots of Horlicks powder on top - Milo dinosaur, conventional Milo served with lots of Milo powder on top
- Milo godzilla (aka Milo T-rex), Milo dinosaur with a scoop of ice-cream and whipped cream
- Singapore SlingSingapore SlingThe Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon , a bartender working at the Long Bar in Raffles Hotel Singapore...
, founded in Raffles HotelRaffles HotelRaffles Hotel is a colonial-style hotel in Singapore, and one of the world's most famous hotels. The hotel was established by the famous Armenian Sarkies Brothers. Opened in 1887, it was named after Singapore's founder Sir Stamford Raffles. Managed by Fairmont Raffles Hotels International, it is... - Soy bean milk
- Sugar cane juice, usually taken fresh from farms and ground into a freshly blended juice.
- Teh halia tarik, ginger tea with milk pulled (tarik)
- Teh tarikTeh tarikTeh tarik is a hot Malaysian tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams in southeastern Asian country such as Malaysia. Its name is derived from the pouring process of "pulling" the drink during preparation...
, tea mixed with evaporated milk, usually of the Carnation brand. During preparation, the tea is tossed repeatedly from one mug to another to create a thick froth (hence the name teh tarik, meaning '"pulled tea"). See picture here http://www.the-inncrowd.com/imageslittleindia/images/16Tekka_jpg.gif. - Tiger beer
Local terms for coffee and tea
At kopi tiamKopi tiam
咖啡店A kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Southeast Asia. The word is a portmanteau of the Malay word for coffee and the Hokkien dialect word for shop...
s , coffee and tea are usually ordered in the local vernacular which blends together different languages.
Coffee
- Kopi, coffee with condensed milk
- Kopi-gau, strong brew of coffee with condensed milk – "gau" means "thick" in Hokkien or "rich"
- Kopi-poh, weak brew of coffee with condensed milk – "poh" means "thin" in Hokkien or "diluted"
- Kopi-C, coffee with evaporated milk and sugar
- Kopi-C-kosong, coffee with evaporated milk but no sugar - "kosong" means "empty" or "nothing" in Malay
- Kopi-O, coffee with sugar only - means "coffee black" colloquially
- Kopi-O-kosong, coffee without sugar or milk
- Kopi-O-kosong-gau, a strong brew of coffee without sugar or milk
- Kopi-peng or Kopi-ice, coffee with milk, sugar and ice
- Kopi-siu-dai, coffee with less sugar - "siu" is the cantonese pronounciation of "subtract" or "less"
- Kopi-gah-dai, coffee with extra sugar - "gah" is the cantonese pronounciation of "add" or "more"
Tea
- Teh, tea with condensed milk
- Teh-C, tea with evaporated milk and sugar
- Teh-C-kosong, tea with milk and no sugar
- Teh-O, tea with sugar only
- Teh-O-kosong, tea without milk or sugar
- Teh tarikTeh tarikTeh tarik is a hot Malaysian tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams in southeastern Asian country such as Malaysia. Its name is derived from the pouring process of "pulling" the drink during preparation...
, the Malay tea described above - Teh haliaTeh haliaTeh halia is a tea beverage that is commonly consumed in Malaysia and Singapore. It is prepared like English tea with milk although it contains the added ingredient of ginger...
, tea with ginger water - Teh-peng, tea with ice, also known as Teh-ice
- Teh-siu-dai, tea with milk and less sugar
- Teh-gah-dai, tea with milk and more sugar
One can request for ice or sugar or milk to be included with the beverage. For example, one can add the "bing" suffix to form other variations such as Teh-C-bing. (tea with evaporated milk with ice).
The aforementioned names are indicative of the colourful multi-racial society in Singapore. They are formed by words from different languages, and have become part of the lexicon of Singlish
Singlish
Colloquial Singaporean English, also known as Singlish, is an English-based creole language spoken in Singapore.Singlish is commonly regarded with low prestige in Singapore. The Singaporean government and many Singaporeans alike heavily discourage the use of Singlish in favour of Standard English...
. For example, "teh" is the Malay word for "tea" which itself originated from Hokkien, "bing" is the Hokkien word for "ice", "kosong" is the Malay word for "zero" to indicate no sugar, and C refers to Carnation, a brand of evaporated milk.
Other foods and information
- Singapore radish cake , a common dish featuring diced and stir fried radish with an egg mixture, flavoured with chilli. Another name is chai tow kwayChai tow kwayChai tao kway is a common dish or dim sum of Teochew cuisine in Chaoshan , Singapore and Malaysia, consisting of stir-fried cubes of radish cake.-Names:...
, easily available in the food centres in Singapore. - Given the passionate nature of most Singaporeans regarding food, and Singaporean cuisine, a constantly updated food guide, Makansutra, has been developed, which focuses on the hawker scene in Singapore, and identifies popular stalls in Singapore. Similarly, a highly popular food blog, ieatishootipost, mainly reviews and photographs uniquely Singaporean food, up-and-coming and popular eateries in Singapore.
Foods with Singaporean names, but uncommon in Singapore
- Singapore style noodlesSingapore style noodlesSingapore style noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, bean sprouts, Pak choi, soy sauce, and sliced chillies or peppers...
, a dish featuring fried rice vermicelli flavoured with yellow curry powder, is not commonly found in Singapore. It is popular with Chinese takeaways in the West as well as Hong KongHong KongHong Kong is one of two Special Administrative Regions of the People's Republic of China , the other being Macau. A city-state situated on China's south coast and enclosed by the Pearl River Delta and South China Sea, it is renowned for its expansive skyline and deep natural harbour...
. The close relative to this dish is fried bee hoon (thin rice noodles), which comes in a wide number of variations across ethnic lines. - Singapore SlingSingapore SlingThe Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon , a bartender working at the Long Bar in Raffles Hotel Singapore...
, the cocktail developed in Singapore's Raffles HotelRaffles HotelRaffles Hotel is a colonial-style hotel in Singapore, and one of the world's most famous hotels. The hotel was established by the famous Armenian Sarkies Brothers. Opened in 1887, it was named after Singapore's founder Sir Stamford Raffles. Managed by Fairmont Raffles Hotels International, it is...
, is actually not very common in Singapore either. While it was invented in Raffles Hotel, and can still be found there, it is not easily found at most bars around Singapore itself. - Singapore fried kway tiao , a common dish featuring fried thick, flat rice noodles flavoured with dark soy sauce available in some Chinese restaurants in Canada and the United States, also unavailable in Singapore. It has to be char kway teowChar kway teowChar kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles of approximately 1 cm or...
, or a variation of it.
See also
- Culture of SingaporeCulture of SingaporeSingapore was a part of British Malaya for many centuries. It was ruled by the Sultanate of Johor. In 1819, the British came to the Island and set up a port and colony. During British rule, the port of Singapore flourished and attracted many migrants...
- Cuisine of MalaysiaCuisine of MalaysiaMalaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Food preparation differs from place to place, although many of the foods used are alike...
- Hawker centreHawker centreA hawker centre or cooked food centre is the name given to open-air complexes in Hong Kong, Malaysia, Singapore and Riau Islands housing many stalls that sell a variety of inexpensive food...
- Kopi tiamKopi tiam咖啡店A kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Southeast Asia. The word is a portmanteau of the Malay word for coffee and the Hokkien dialect word for shop...