Singaporean Cuisine. Singapore, the Lion City.

"There is no love sincerer than the love of food' - 
George Bernard Shaw (1856 - 1950)

The notion that Singapore cuisine is a combination of original Chinese, Malay and Indian dishes is not totally accurate. Though some dishes may have Chinese, Malay or Indian origin, but much of these dishes are distinctly local, very different from its origins and some dishes are fully alien to nationals of these countries. 

The evolution of a Singaporean cuisine started long ago and may best be described as " ... indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction... The food is influenced by the native Malay, the predominant Chinese, Indonesian, Indian and Western traditions (particularly English) since the founding of Singapore by the British in the 19th century." 

A few examples of typical Singapore Cuisine; hainanese chicken, chilli crab/pepper crab and roti prata. Hainanese chicken rice are very much different from its original version, due to its method of preparation as well as the harmonized ginger-garlic chilli sauce. Very much different from its Hainanese counterpart. Chilli and pepper crab are simply local creations. 

Singapore - Hainanese Chicken Rice- a single serving at home. 

Chili Crab - still steaming hot - for a small party for chilli crab addicts. 

All the pictures shown in this posting were taken from home-cooked, local cuisine as prepared by Chef Amy. She also prepares authentic mouth watering Singapore / nonya savouries and pastries. 

Let's get ready to party - with special dishes from Chef Amy, our host for her home cooked her favorite dishes. Lots of dishes for our guests tonight - varies from sea-food, hainanese chicken rice and more.... Lots of savories and pastries. Bring your own liquor and wine.....?, soft drinks and mineral water provided. 

Hainanese Chicken Rice -  have it at home at least once a month.

 

Singapore's version of Chilli Crabs - messy with your fingers but good to taste.

Sambal Squids & Prawns - maybe  2 chilli level?

Sambal  Prawns - it is finger licking good. Not too spicy?

Bigger portion for more - a group of 6, missed the real Hainanese Chicken Rice ... Where are the chilli, ginger and black sauce? Just on the right side of the dish, outside the scope of the point and shoot camera. 

Fried chciken wings

Shells fried with oyster sauce.

Mixed vegetable stuffed with fish meat - for those who are health conscious.

Tofu with mushroom

A different version- served together with soup

Fried Hokkien Prawn noodles -  definitely a Singapore cuisine

Fried  Mee Hoon  - a real Singaporean dish -but WITHOUT  CURRY POWDER. 

cURR
Singapore Mee Siam - served with steaming hot soup - specially prepared. 

Prawn noddle - separate bowl of soup

Pumpkin Rice

Meat balls what sauce should I dip it in. 

Pulut panggan - what is the brown stripe - it is grilled.

Nonya Chang - what is stuffed inside - special?

Soon Kuey - for health conscious - how many should I have?

Otak Otak - filled with fish meat and charcoal - grilled

Special sio mai - for tea breaks - for lunch.

Fruit Jelly  - for those who loves sweet things.

Kueh Dada - crepe filled with coconut

Ang Ku Kueh - with peanuts filling - is it a turtle shell?

Onde onde - with palm coconut syrup - greenish bomb?

More onde onde - to take home.

Guess the name for this savory? - will have to steam it, before you try it.

Let us know which is your favorite?  If we are around your place - will invite Chef Amy to prepare a special meal for you. 




References:

http://www.singaporefoodhistory.com/sing-main.htm