Eurasian cuisine of Singapore and Malaysia

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Sugee cake, a cake commonly eaten by the Singaporean Eurasian community Sugee cake at Food for Thought, Singapore - 20130615.jpg
Sugee cake, a cake commonly eaten by the Singaporean Eurasian community

The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.

Contents

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. [1] [2] Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes. [2] The cuisine dates to the 16th century. [2]

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

The word Eurasian is a portmanteau of European and Asian. [2] There is no clear definition of what can be specified as Eurasian cuisine. It often includes ingredients from Dutch, British, Portuguese, Indian, Chinese cuisines as well as Malay. [3] Some dishes are also found in other cuisines. [2] By local adaptation(s), or by its ubiquitous presence within the Eurasian community, a dish is sometimes considered "Eurasian".

Dishes

Chap Chye Cap Cai.JPG
Chap Chye
Semur Daging Kentang Semur Daging Kentang.JPG
Semur Daging Kentang

Formal dinners

A formal Eurasian dinner will include a half dozen or more dishes. [3] Typically the main meal is presented together and served with rice. [3]

See also

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References

  1. 1 2 Zhang, Megan (2022-08-08). "The Revival of Singapore's Indigenous Cuisine". Saveur . Retrieved 2024-04-25.
  2. 1 2 3 4 5 Pereira, Robin (2009). "Robin's Eurasian recipes". WorldCat . Retrieved 2024-05-01.
  3. 1 2 3 4 5 6 7 Richmond, Simon (2022). Eat Malaysia & Singapore: the complete companion to Malaysia & Singapore's cuisine and food culture. Dublin: Lonely planet food. ISBN   978-1-83869-518-7.
  4. Keegan, Matthew (14 January 2019). "Macau's rare fusion cuisine". BBC . Retrieved 2024-04-25.

Further reading