Cuisine Focus – Singaporean – A Multiple Venture

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Singaporean food reflects the many and diverse traditions of both Asian and Western cultures. The country’s cuisine is also regarded by many as a great example of culinary diversity. The cultures and cooking traditions of the Chinese, Indian, Malay, and Indonesian clearly leave a mark in many of the country’s traditional dishes and recipes.

Singaporean cuisine shares similar traits with that of North Malaysia, particularly Penang. This is because Singaporeans likewise serve foods that are also prepared in Penang state. Through the years, the cuisine has adopted changes in line with culinary developments and one of which is the innovativeness and fusion cuisine done by chefs or the ones of Chinese descent. The variances and multiplicity of cultures has made the cuisine rich and significantly blessed, thus making food a vital part of the country’s lifestyle, culture and literary heritage.

For the Singaporeans, food is totally representative of their identity and commitment towards their own people and country. Their literature often speaks of eating like one extraordinary experience; a national pastime, stirring both the minds and hearts of their fellow men. Since Singapore is a country with various religions and practices, certain measures are being followed and clearly observed. For example, several groups do not eat pork or beef while certain numbers follow a strict, vegetarian diet. However, these differences do not waiver the enthusiasm and passion Singaporeans similarly share when it comes to food and their cuisine.

The resemblance between Singaporean and Malaysian cuisine has always been evident. Still, differences when it comes to food preparation and serving are existent. While a number of recipes are similar to both places, the locals have managed to prepare and serve food in ways, which are entirely different.

In general, Singapore is a small country, where cultivated lands are often scarce. As a result, the country relies on importation, to meet the demands for agricultural produce and ingredients.  As of the present, many locals opted to produce their own fruits and vegetables. Some even raised poultry and started fisheries to lessen supply imports. And because Singapore’s need for ingredients often takes them to nearby countries, the state is said to be well-connected, thereby establishing closer ties with the international market.

Ingredients Utilized in Singaporean Cuisine

Meat:

Pork, Beef, Chicken, Duck, Mutton

Seafood:

Fish, Prawns, Shrimps, Oysters, Seaweed, Cuttlefish, Crabs, Clams, Squid, Lobsters

Vegetables:

Mushrooms, Carrot, Radish, Bean sprouts, Yam, Lettuce, Turnips, Potatoes, Cucumbers, Tomatoes, Cabbage, Peas, Lentils

Spices, Pastes and Seasonings:

Soy sauce, Chili, Ginger Paste, Soy Bean Paste, Nutmeg, Cloves, Onions, Chili Paste, Curry

Dairy:

Eggs, Milk

Fruits:

Bananas, Jackfruits, Coconut, Durian, Mangosteen, Longan, Lychee, Pineapples, Rambutans, Honeydew Melon, Watermelon, Mangoes

*Be reminded that this list is not exhaustive and food items are based on dishes whose characteristics speak of Chinese, Malay, and Indian influences.

As expected, Singaporean cuisine has adopted recipes that are products of cross-cultural references. The cuisine allows many to experience eating and dining, as if they are into a multiple venture of exploring flavors and tastes. Common examples of cross-cultural recipes are Fish head curry, Kari Lemak Ayam and Mee Goreng. The cuisine likewise uses seasonings and spices, which are once inherent to Indian cooking. To sum it up, it is safe to consider that the cuisine is continuously growing despite these differences. Thanks to the ethnicities, traditions and cultures that made Singapore a culinary heaven on earth.

Authentic Singaporean Recipes

Sing Chow Mai Fun (Singapore Fried Rice Noodles/星洲炒米粉)
adapted from Fine Cooking Magazine, Nov 2005, pages 64-65

Recipe Source: rasamalaysia.com

Ingredients:

2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce

For sauce:

3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granlulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil

Method:

1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.

Chili Crab Sauce

Recipe Source: asiarecipe.com

Ingredients:

  3 Tbs tomato ketchup

  One-and-a-half Tbs sugar, according to taste

  Quarter tsp salt

  3 cloves of garlic

  One tsp pounded salted brown soya bean paste

  One cup water

  One-and-a-half tsp cornflour

  Half tsp rice or malt vinegar of freshly squeezed lime juice

  Quarter tsp dark soya sauce

Directions:

Mix sauce ingredients except for the vinegar or lime juice. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces.

Image Credit: foodstreet.com.my

rasamalaysia.com

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