Eurasian cuisine of Singapore and Malaysia: Difference between revisions

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Undid revision 1220207536 by Valereee (talk) There is no need for discussion on this matter as your behaviour in removing the information in this article is extremely disrespectful to the Eurasian community in Singapore and Malaysia. The Eurasian cuisine in Singapore and Malaysia has been well documented and well published in many books and citation is not necessary. Kindly do not remove the information again.
Restored revision 1220207536 by Valereee (talk): Repeated addition of unsourced content, see edit summary at Special:Diff/1220495957
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{{Short description|Fusion of European and Asian cuisine}}
{{Short description|Fusion of European and Asian cuisine}}
{{No footnotes|date=April 2024}}
[[File:Sugee cake at Food for Thought, Singapore - 20130615.jpg|thumb|[[Sugee cake]], a cake commonly eaten by the Singaporean Eurasian community]]
[[File:Sugee cake at Food for Thought, Singapore - 20130615.jpg|thumb|[[Sugee cake]], a cake commonly eaten by the Singaporean Eurasian community]]
The '''[[Eurasian cuisine]]''' is a '[[fusion cuisine|fusion]]' [[cuisine]], mainly existing and found in the countries of [[Singapore]] and [[Malaysia]].
The '''Eurasian cuisine of Singapore and Malaysia''' is a type of [[fusion cuisine|fusion]] [[cuisine]]. It is primarily found in [[Singapore]] and [[Malaysia]].
==Origins==
==Origins==
In general, [[Eurasia]]ns are people of any mixed European and Asian ancestry. However, if referring to Eurasian cuisine, usually the amalgamation of Portuguese, Dutch, [[United Kingdom|British]], Chinese, Malay, and also Indian and [[Peranakan]] influences is meant. Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes.
In general, [[Eurasia]]ns are people of any mixed European and Asian ancestry. However, if referring to Eurasian cuisine, usually the amalgamation of Portuguese, Dutch, [[United Kingdom|British]], Chinese, Malay, and also Indian and [[Peranakan]] influences is meant. Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes.
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==Dishes==
==Dishes==
[[File:Chicken chop,a unique dish of Malaysia.jpg|thumb|Chicken chop]]
[[File:Chicken chop,a unique dish of Malaysia.jpg|thumb|Chicken chop]]
* '''[[Shepherd's pie]] '''(British), a traditional dish with [[meat]] and [[mashed potatoes]] with the addition of [[soy sauce]], [[oyster sauce]], Chinese [[mushroom]]s and [[garlic]].
* [[Shepherd's pie]] (British), a traditional dish with [[meat]] and [[mashed potatoes]] with the addition of [[soy sauce]], [[oyster sauce]], Chinese [[mushroom]]s and [[garlic]].
* '''[[Oxtail]] [[stew]]''' (British), a stew with [[cinnamon]], soy sauce and [[star anise]].
* [[Oxtail stew]] (British), a stew with [[cinnamon]], soy sauce and [[star anise]].
⚫
* [[Devil's curry]] or curry debal (Portuguese), chicken and potatoes in a sauce of chilli, [[galangal]], [[lemongrass]], [[ginger]], [[turmeric]] powder, [[mustard seeds]], [[shallots]] or [[onions]], [[garlic]], [[vinegar]] and [[kemiri]] nuts (candle nuts).
*'''Kristang stew''', an oven cooked stew consisting of clear broth with [[chicken]], [[luncheon meat]], [[sausages]], [[potatoes]], [[carrots]], [[green peas]], [[cabbage]], [[quail eggs]], [[onions]], [[cinnamon sticks]], [[star anise]], [[cardamon]] pods, white [[peppercorns]], and [[coriander]] (as garnish). This recipe may be slightly modified to turn it into the Christmas pie by layering it with a pie pastry crust on top and thickening the broth with cream.
⚫
* [[Chap chye|Chap Chye]], a stir fried vegetable dish consisting of lily buds, wood fungus, shiitake mushrooms, glass vermicelli/cellophane noodles, bean curd sheets, cabbage, carrots and turnips, dried shrimp/prawn, and onions.
*'''Chicken chop''', a grill-fried boneless chicken thigh marinated in a mix of soy sauce and [[Worcestershire sauce]], usually served in a black pepper or mushroom sauce with a side of [[French fries|fries]] and vegetables.
⚫
* [[Semur (Indonesian stew)|Semur]], a type of meat stew (mainly beef), that is braised in thick brown gravy.
⚫
* '''[[Devil's curry]]''' or '''curry debal '''(Portuguese), chicken and potatoes in a sauce of chilli, [[galangal]], [[lemongrass]], [[ginger]], [[turmeric]] powder, [[mustard seeds]], [[shallots]] or [[onions]], [[garlic]], [[vinegar]] and [[kemiri]] nuts (candle nuts).
* '''Curry feng''', a spicy Eurasian curry dish containing minced beef or pork; minced pig’s kidney, liver, stomach, tripe and tongue; and various spices
* '''Eurasian Birthday Mee''', a light stir fried noodles dish consisting of hokkien yellow noodles, shrimp/prawn, squid/calamari, chicken, green vegetables, chillies, and garnished with thinky sliced egg omelette and calamansi. Compared to the hokkien fried noodles, this dish is dry and does not have gravy.
* '''Pineapple shrimp/prawn curry''', a sweet and tangy curry dish consisting of shrimp/prawn cooked together with ripened and sweet pineapples and red chillies, and curry spices.
⚫
* '''Chap Chye''', a stir fried vegetable dish consisting of lily buds, wood fungus, shiitake mushrooms, glass vermicelli/cellophane noodles, bean curd sheets, cabbage, carrots and turnips, dried shrimp/prawn, and onions.
* '''Achar''', pickled fruits & vegetables that is savoury, tangy, sweet, and spicy. The dish consists of cucumber, carrots, cabbage, cauliflowers, pineapples, shallots/onions, red and green chillies, garlic, turmeric, mustard seeds, cumin, sesame seeds, sugar, salt, vinegar. Note that different households have slightly different recipes and methods of preparing the dish.
* '''Pickled fish''', normally stored in airtight glass jars and preserved together with ginger, garlic, fish curry powder, chili powder, and mustard seeds.
* '''Pang Susi''', oven baked pastry buns stuffed with sweet and savory spiced minced meat fillings. The spice mix consists of coriander powder, ground nutmeg, cumin, turmeric, cinnamon, and cloves.
⚫
* '''[[Semur (Indonesian stew)|Semur]]''', a type of meat stew (mainly beef), that is braised in thick brown gravy.
* [[Sugee cake]], a [[semolina]] cake
* [[Sugee cake]], a [[semolina]] cake
* [[Putugal]], a steamed rice cake
* [[Putugal]], a steamed rice cake
*''' [[Kue kochi|Kueh kochi pulot hitam]]''', a cake of black and white glutinous rice flour with a filling of [[mung beans]] or coconut.
*[[Kue kochi|Kueh kochi pulot hitam]], a cake of black and white glutinous rice flour with a filling of [[mung beans]] or coconut.
* '''Banana salad''' with egg, lettuce, [[cilantro]] and ''[[chili chukka]]'' (a dip of chilli, sugar, vinegar, garlic, light soy sauce and ginger).


==Literature==
==Literature==

Revision as of 11:22, 24 April 2024

Sugee cake, a cake commonly eaten by the Singaporean Eurasian community

The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine. It is primarily found in Singapore and Malaysia.

Origins

In general, Eurasians are people of any mixed European and Asian ancestry. However, if referring to Eurasian cuisine, usually the amalgamation of Portuguese, Dutch, British, Chinese, Malay, and also Indian and Peranakan influences is meant. Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes.

For example, cream in European recipes is replaced by coconut cream and dried Chinese sausage (lap cheong) is used instead of chorizo. Also, the use of soy sauce, chilli and ginger is used interchangeably with vinegar, mustard and Worcestershire sauce.

Definition

There is no clear definition of what can be specified as Eurasian. Some dishes are also found in Indonesian, Malaysian, Singaporean and Chinese cuisines. By local adaptation(s), or by its ubiquitous presence within the Eurasian community, a dish is sometimes considered "Eurasian".

Dishes

Chicken chop

Literature

  • Gomes, Mary (2009), The Eurasian Cookbook, Horizon Books, Singapore, ISBN 981-04-4344-7
  • Hutton, Wendy (2003), Eurasian Favourites, Periplus Mini Cookbooks, Periplus, Singapore, ISBN 978-0-7946-0136-2
  • Pereira, Quentin (2012), Eurasian Heritage Cooking, Marshall Cavendish Cuisine, Singapore, ISBN 978-981-4346-46-7
  • D'Silva, Damian (2012), Rebel with a Course, Ate, Singapore, ISBN 978 981 0703424

See also

Retrieved from "https://en.wikipedia.org/w/index.php?title=Eurasian_cuisine_of_Singapore_and_Malaysia&oldid=1220533581"