Eurasian cuisine of Singapore and Malaysia: Difference between revisions
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{{Short description|Fusion of European and Asian cuisine}} |
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[[File:Cap Cai.JPG|thumb|Chap Chye]] |
[[File:Cap Cai.JPG|thumb|Chap Chye]] |
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[[File:Semur Daging Kentang.JPG|thumb|Semur Daging Kentang]] |
[[File:Semur Daging Kentang.JPG|thumb|Semur Daging Kentang]] |
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* Pang Susi, a meat filled oven baked pastry.<ref>{{cite web |
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|url=https://www.singaporeanmalaysianrecipes.com/pang-susi-eurasian-recipe/ |
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|title=Pang Susi (Eurasian Sweet Potato Buns with Spiced Meat Filling) |
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|publisher=SMR |
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|access-date=21 May 2024}}</ref> |
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* Eurasian Birthday Mee, a fried hokkien noodle dish of vegetables, seafood, and sliced egg omelette.<ref>{{cite web |
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|url=https://peepor.net/pint/blog/?p=11310 |
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|title=Eurasian Birthday Noodles |
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|publisher=Peepor |
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|access-date=21 May 2024}}</ref> |
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* Eurasian Stew, a soup based stew of sausages, chicken, peas, cabbages, carrots, potatoes, and onion, star anise, quail eggs, and cinnamon sticks.<ref>{{cite web |
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|url=https://www.quentins.com.sg/products/kristang-stew-soup |
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|title=Kristang Stew Soup |
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|publisher=Quentins Singapore |
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|access-date=21 May 2024}}</ref> |
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* [[Baca assam]], beef cheeks cooked in [[tamarind]] water<ref name=":0" /> |
* [[Baca assam]], beef cheeks cooked in [[tamarind]] water<ref name=":0" /> |
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* [[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. |
* [[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. |
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Revision as of 16:37, 21 May 2024
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (April 2024) |
The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.
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
- Baca assam, beef cheeks cooked in tamarind water[1]
- 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.
- 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).[3]
- Feng (curry)[3]
- Oxtail stew (British), a stew with cinnamon, soy sauce and star anise.[3]
- Putugal, a steamed rice cake
- Kueh kochi pulot hitam, a cake of black and white glutinous rice flour with a filling of mung beans or coconut.
- Semur, a type of meat stew (mainly beef), that is braised in thick brown gravy.
- Shepherd's pie (British), a traditional dish with meat and mashed potatoes with the addition of soy sauce, oyster sauce, Chinese mushrooms and garlic.[3]
- Sugee cake, a semolina cake
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]
Related cuisines
- Indo cuisine
- Kristang cuisine
- Peranakan cuisine
- Macanese cuisine, a fusion of Portuguese and Chinese cuisines[4]
See also
References
- ^ a b Zhang, Megan (2022-08-08). "The Revival of Singapore's Indigenous Cuisine". Saveur. Retrieved 2024-04-25.
- ^ a b c d e Pereira, Robin (2009). "Robin's Eurasian recipes". WorldCat. Retrieved 2024-05-01.
- ^ a b c d e f g 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.
- ^ Keegan, Matthew (14 January 2019). "Macau's rare fusion cuisine". BBC. Retrieved 2024-04-25.
Further reading
- 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
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