Singapore A Cultural Cookbook Sample

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SINGAPORE ACulturalCookbook

TABLEOFCONTENTS

LISTOFRECIPES

Appam(FermentedRicePancake)....................108

BakKutTeh(PorkRibsinBroth).........................73

BananaBlossomSalad.....................................94

Begedil(FriedPotatoPatties)..........................182

BuburChaCha(CoconutMilkDessert)...............208

ChaiTowKway(FriedRadishCake).....................46

CharKwayTeow(Stir-FriedNoodles).................134

Chendol(ShavedIcewithJelly).......................210

Chheng-Thng(Pig’sOrganSoup).........................74

ChickenSatay...............................................48

ChileCrab.................................................140

ClayPotChicken.........................................142

Cockle-ChiveOmelet....................................186

Cucumber-SardineSalad..................................51

CurryPuffs..................................................52

EggSambal(Chile-FriedEggs).........................188

FishHeadCurry..........................................144

FishSoupBeeHoon(FishandNoodleSoup)...........76

HainaneseChickenRice.................................148

IceKacang(ShavedIcewithPeanuts)................212

IkanBilisKacang(FriedAnchoviesandPeanuts)....190

Jiaozi(ChineseDumplings)...............................54

KatongLaksa(Coconut-MilkNoodleSoup).............78

KayaToast.................................................248

KerabuKacangBotol(WingedBeanSalad).............97

KerabuMangga(SpicyMangoSalad)....................98

KerabuPucukPaku(FernShootSalad).................99

KerabuTaugeh(BeanSproutSalad)...................100

KerabuTimun(CucumberSalad)......................101

Keropok(PrawnCrackers)..............................250

KiamChyeArk(SaltedMustardGreens&DuckSoup)80

KopitiamBread(SoftLoaf).............................110

KuehBingkaUbi(BakedTapiocaCake)...............213

KuehPieTee(CrispyFilledTopHats)...................56

KuehSalat(CoconutCustardRiceCake).............214

KuihLapis(LayeredCake)..............................216

Kulcha(FluffyFlatbread)...............................112

Laksa(SpicyNoodleSoup)................................82

LobsterJook..............................................155

Mantou(SteamedChineseBun)........................114

MeeGoreng(FriedNoodles)............................156

MeePokTah(RibbonNoodleswithPorkandFish)..158

MeeRebus(NoodlesinSauce).........................160

NasiGoreng(FriedRice)................................162

NasiLemak(CoconutRicePlatter)....................194

NgoHiang(FriedMeatRolls).............................58

NyonyaAchar(PickledVegetables)....................196

OBeeMuay(BlackRicePorridge).....................218

Ondeh-Ondeh(CoconutBalls)..........................219

OrhLuak(OysterOmelet)..............................166

Otak-Otak(SpicedFishCake)............................60

PandanBread.............................................116

PandanCake..............................................220

PetaiwithSambal(StinkBeansinChilePaste).....198

Popiah(SpringRolls).......................................62

PulutHitam(BlackRicePudding).....................222

PutuMayam(SweetStringHoppers)..................223

Rojak.......................................................102

RotiBom(SweetFlatbread)............................118

RotiJohn(OmeletSandwich)..........................266

RotiPrata..................................................120

RotiTissue(CrispyFlatbread)..........................122

SagoGulaMelaka(SagoPuddingwithPalmSugar).228

SambalKangkong(WaterSpinachinChileSauce)..200

SatayBeeHoon(RiceVermicelliwithPeanutSauce)..64

SayurLodeh(VegetableCoconutSoup)................84

ShioPan(SaltBread)....................................124

SotoAyam(SpicyChickenSoupwithNoodles)........86

Stir-FriedLongBeans....................................202

SupTulang(BoneMarrowSoup).........................88

TauSuan(MungBeanDessertSoup).....................91

Tonkatsu(BreadedandFriedPorkCutlet)...........174

YamRing....................................................66

YouTiao(ChineseCrullers).............................126

Yusheng(RawFishSalad).................................68

FOREWORD

Welcome!Thiscookbookpresentsastructuredandresearch-informedexplorationofSingaporeancuisine, groundedinmorethan30yearsofculinarydocumentationandculturalstudy.Developedfromourreference cooks,chefs,andfoodhistorians.ItisnotapersonalmemoirbutacontextualizedaccountofhowSingapore’s foodculturehasdevelopedandwhatitrevealsaboutthenation’scomplexsocialfabric,maritimehistory,and multiculturalidentity.

SingaporeancuisineisoftenassociatedwithdishessuchaschilecrabandHainanesechickenrice,yetitsoriginslieincenturiesofmigrationandtrade.PositionedatthecrossroadsoftheMalayArchipelago,India,and China,Singaporebecameahubwhereingredients,techniques,andtraditionsfromacrossAsiaandEurope converged.IndigenousMalayfoodwaysformedthebase,incorporatingcoconut,lemongrass,andspices.Chineseimmigrantsintroducednoodles,soysauces,andstir-frying;Indiantradersbroughtcurriesandbreads; whilecolonialandEurasiancommunitiesaddedEuropeanmethodsandingredients.Theresultisacuisine contextalongsidepreparation.Fromlaksaandsataytorotiprata,nasilemak,andkayatoast,eachdishisneurship,ormodernhawkerculturethatcontinuestoshapeSingapore’snationalidentity.

Aswithallbooksinthisseries,theapproachisanalyticalratherthananecdotal.Thegoalistoprovidereaders howandwhy.Indoingso,thecollectionrevealsanationalfoodidentityrootedindiversity,adaptability,and sharedspace.Itstandsasbotharecordofheritageandareferencefortheongoingculinarydialoguethat

REGIONALCUISINE

turmeric,isprevalentacrossdifferentculinarytraditionswithinthecountry.

Theconceptofsharingfoodisalsocentraltothediningexperience,withdishestypicallyplacedatthecenter ofthetablesothateveryonecanpartake.ThiscommunalstyleappearsinChinesedimsum,Malaynasipadang (riceservedwithanassortmentofdishes),andIndianthali(aselectionofitemsarrangedononeplatter). oftenharmonizewithinasingledish.

CentralSingapore: TheHeartofDailyFoodLife

CentralSingapore,particularlyareassuch asChinatownandLittleIndia,showcasesa denseconcentrationoftraditionalfoodsand historiceatingspots.Whilehawkercultureis anationwidephenomenon,manylong-establishedstallsinthecentralregionhighlightthe country’sculinaryroots.Chinatownfeatures iconicdishessuchasHainanesechickenrice andcharkwayteow(stir-friedricenoodles). LittleIndiapresentsanarrayofIndiandishes, fromdosatobiryani.Thesurroundingcivic areasofferamixofheritageeateriesand modernvenues,illustratinghowolderfood traditionscoexistwithcontemporarystyles.

EasternSingapore: PeranakanHeritageand CoastalDining

EasternSingapore,includingKatongandthe eastcoast,isknownforitsPeranakanhistory andvibrantfoodscene.Katongiscloselyassociatedwithlaksa,aspicynoodlesoupenriched withcoconutmilkandaromaticspices.The eastcoastareaisalsohometowell-known seafoodrestaurantsservingdishessuchas blackpeppercrabandbarbecuedstingraywithsambalmadefromgroundchiles. Theregion’slongstandingfamily-runeateries andbakeriescontributetoitsstrongsenseof culinarytradition.

CLASSICDISHES

MAINDISHES

ChileCrab–Crabcookedinasweet,savory,andspicy chilesaucehasearneditsreputationasoneofthe city’ssignaturefoods.

NasiGoreng–Friedriceseasonedwithspicesand oftencombinedwithmeatappearsatnearlyevery coffeeshopandechoesitsIndonesianoriginswhile remainingaSingaporestaple.

NasiLemak–Coconut-steamedriceservedwitha chilepastefeaturingdriedanchoviesandshrimp formsacornerstoneofSingapore–Malaycuisine.

SIDEDISHES

Rice–Steamedwhitericeaccompaniessoups,curries, andmeatdishesandremainsthemostubiquitousside onSingaporeantables.

RotiPrata curryoreatenasasimplesnack.

DESSERTS

IceKacang–Shavedicelayeredwithbeans,peanuts, jellies,syruporcondensedmilk,andadditionssuch ascornorfruitcreatesoneofSingapore’smost colorfuldesserts.

DININGETIQUETTE

TableEtiquette

DiningetiquetteinSingaporevarieswidely dependingonthesettingandthecultural backgroundofthediners,andmostpeople movecomfortablyamongmultiplestyles. Chinesemealscommonlyusechopsticksand aChinese-stylesoupspoon,withdinerslifting bowlsclosertothemouthwheneatingnoodles

casualandfamilysettings.Chopstickrestsare notstandardoutsideformalrestaurants,and athawkerstallsorkopitiamtables,utensils restdirectlyonthetrayorplatewithoutconcern.InMalayandIndianhouseholds,many peoplestillenjoyeatingwiththeirhands, especiallyfordisheslikenasipadangorrotiprata,anditremainscustomarytousetherighthandwhendoing so,althoughstrictadherencevariesamongfamilies.Dinerstypicallywashtheirhandsatasinkbeforeand aftereatingratherthanusingsharedbowlsofwater,andutensilssuchasspoonsandforksareusedfrequently alongsidehand-eatingtraditions.Contemporaryetiquetteinmosthomesandrestaurantsisrelaxed,withan emphasisonbeingconsiderateratherthanfollowingrigidformalrules.

SocialDimensionofDining

MealsinSingaporeoftencenteronshared dishes,especiallyinChineseandMalaydiningtraditions,wherefamiliesplacemultiple platesinthemiddleofthetableandhelp themselvesthroughoutthemeal.Indianmeals maybeservedallatonceonaplatterorpresentedinstagesdependingonthehousehold ortheoccasion,andinmodernsettingsacross allcultures,platedindividualmealsarealso common.Drinksaretypicallyorderedatthe startofthemealinhawkercenters,kopitiam, andrestaurants,andappetizersappearfrequentlyinbothtraditionalandcontemporary diningcontexts.Whileofferingfoodtoguests isanimportantsignofhospitalityacrosscultures,politerefusalsaregenerallyaccepted today,anddinersrarelyfeelpressuredto continueeating.Mostfamiliesandhostsplacegreateremphasisonconversationandsharedenjoymentrather multiculturalenvironment.

SPECIALOCCASIONFOODS

BABY’SFIRSTMONTH(FullMoonCelebration)

Thefullmooncelebration,knownasManYue,commeaningfulmilestoneformanySingaporeanfamilies, particularlythoseofChineseheritage.Familiesdistributered-dyedeggssymbolizingfertilityandrenewal, alongwithangkukueh,smalltortoise-shapedcakessentlonglifeandgoodfortune.Traditionalofferings mayalsoincludesteamedchicken,ricewine,orother symbolicfoodsdependingonfamilycustoms.Theceledesiretoblessthechildwithprosperityandprotection. Friendsandrelativesoftenreceiveboxedassortments ofthesymbolictreatsaspartofthesharingofjoy.

THAIPUSAM

ThaipusamisaHindufestivalmarkedbyaprocession inwhichdevoteescarrykavadiasactsofdevotion andpenance.Participantsoftenobservefastingor vegetariandietsleadinguptotheevent,andafter completingtheirvows,familiesgatherforsimplevegetarianmealssharedathomeorwithinthecommunity.Commondishesincludepuliyodarai(tamarind rice),sambar,andsweetpuddingssuchassemiya payasam.Duetoregulationssurroundingtheprocessionrouteandlargecrowds,fooddistributionat thefestivalitselfislimited,withmostfeastingtaking placeinhomesorcommunitycenters.Thesharingof foodreinforcesthemesofspiritualdiscipline,gratitude,andcommunalsupport.

CulturalandRegionalFestivals MID-AUTUMNFESTIVAL

TheMid-AutumnFestival,alsoknownastheMooncake Festival,iscelebratedwithlanterndisplays,family gatherings,andthesharingofmooncakes.InSingapore,mooncakesappearinbothtraditionalbaked varietieswithlotusorbeanpasteandsaltedegg

enjoymooncakeswithtea,andchildrenparticipatein lanternwalksaroundparksandneighborhoods.Other foodsassociatedwiththisfestivalincludepomelos andseasonalfruitsconsideredauspicious.Theholiday emphasizesreunion,gratitude,andappreciationof thefullmoonatitsbrightest.

STREETFOOD

SATAY

Satayisapopularstreetfoodconsistingofskewered andgrilledmeat,commonlychicken,beef,ormutton, servedwithpeanutsauce,ketupat(ricecakes),and sidesofcucumberandonion.Variationsmayinclude differentmarinadesordippingsauces.Withorigins inMalayandIndonesiancuisine,satayiswidelysold atnightmarkets,hawkercenters,andstreetstalls acrossthecity.

CHILECRAB

Chilecrabisawell-knownSingaporeanspecialtymade fromfreshcrabstir-friedinatangyandspicytomato-basedsauce,oftenaccompaniedbyfriedmantou fordipping.Variationsmayincludeblackpeppercrab withSingapore’sseafoodstallsandhawker-styleseafoodcenters,particularlyinareassuchasEastCoast LagoonFoodVillage.

VadaiisanIndian-inspiredsavoryfrittercommonly foundinSingaporeanhawkercentersandstalls.Made fromalentilbatter,traditionallyuraddal,andseasonedwithspicessuchascumin,curryleaves,and greenchiles,thedoughisshapedintosmallroundsor doughnut-likeringsbeforebeingdeep-fried.Alocal variation,prawnvadai,incorporatesawholeprawn pressedintothebatterbeforefrying.Servedwith tangychutneyorchilesauce,vadaiisespeciallypopularinLittleIndiaandatfoodmarketsacrossthecity.

SweetTreats PANDANCAKE

withpandanjuice,whichgivesthecakeitsdistinctivegreencolorandfragrance.Somevariationsmay includecoconutmilkordesiccatedcoconut.Thisdesandiscommonlysoldinbakeries,hawkercenters, andstalls.

DIDYOUKNOW?

CoffeeCulture

Kopi,Singapore’straditionalcoffee,isbrewedfrominginadeeplyaromaticbeveragedistinctfrom espresso-basedWesterncoffees.Itistypicallysweetenedwithcondensedmilk,evaporatedmilk,orsugar, dependingonthedesiredstyle,withvariationssuch askopi-Oandkopi-Cavailableatalmosteveryhawker centerandkopitiam.Thesecoffeeshopsserveas communalgatheringplaceswherepeoplemeetfor breakfast,conversation,oraquicksnack.Theenduringappealofkopiualofpreparationthathasremainedconsistentfor decades.Aspartofeverydaylife,kopirepresentsone ofthemostfamiliarandcomfortingelementsofSingapore’sculinarylandscape.

CocktailInvention

TheSingaporeSlingisahistoriccocktailcreatedatthe Boonintheearly1910s.Thoughvariationsoftherec-

generallymadewithgin,citrus,cherryliqueur,and herbalcomponentsthatgiveitadistinctivepinkhue. Storieslinkingitscreationtosocialnormsofthetime persist,butthecocktail’sexactearlycontextremains partlyanecdotal.Today,theSingaporeSlingisawellknownpartofthecountry’sculinarytourism,often enjoyedbyvisitorsseekingatasteoflocalhistoryin afamoussetting.Itslongevityspeakstoitssymbolic associationwithSingapore’shospitalityandheritage.

MeltingPot

Fishheadcurryisawell-lovedSingaporeandishthat andMalayculinarytraditions.Althoughcommonly attributedtoaparticularIndianrestaurateurin themid-20thcentury,thedish’sdevelopmentlikely involvedcontributionsfrommultiplecommunities respondingtolocaltastesandingredients.Itfeatures aredsnapperheadsimmeredinarichlyspicedcurry

mealthatispopularacrossthecity.Fishheadcurry highlightsSingapore’stendencytoembracenewcombinationsofingredientsandtechniques,resultingin dishesthattranscendanysingleculturalorigin.Its popularityunderscorestheinclusiveandadaptive natureoflocalcuisine.

COFFEECULTURE

InterestingFacts

•Singaporeemploysanextensiveshorthandfororderingcoffee,suchaskopi okosong(black,nosugar),kopic(with evaporatedmilk),andkopisiudai(less sugar).

•Traditionalkopiisbrewedwithasockbetweenkettlesinlongarcstocooland aerateit.

•Manykopitiamsalsoserveteh(milktea) andhotchocolatedrinkslikeMilo,contributingtoamixedbeverageculture uniquetoSingapore.Kopiterminology andimageryoftenappearinlocalart, thedrink’splaceineverydaylife.

•Specialtycafésfrequentlyusebeans roastedinSingaporeandpresenttheir drinksinminimalist,design-focusedspacesthatappealtoyoungerurbanconsumers.

•

CHICKENSATAY

PrepTime:20minutesRestTime:12hoursCookTime:20minutesTotalTime:12hours40minutes RecipeServings:6DietaryConsiderations:GlutenFree,DairyFree,Kosher,Halal

ChickensatayisaclassicpartofSingaporeancuisine,enjoyedbothasastarterandasasatisfyingmaindish. meatgainsitscharacterfromasavory-sweetmarinadethatbalancestheheatandrichnessofthepeanut sauceservedalongsideit.Traditionally,chickensatayispairedwithcoolcucumberslices,rawredonions,and ketupat,compressedglutinousricecookedinwovenpandanleaves.Together,theseelementscreateavibrant

CHHENG-THNG (PIG’SORGANSOUP)

PrepTime:20minutesCookTime:1hour30minutesTotalTime:1hour50minutes RecipeServings:4DietaryConsiderations:GlutenFree,DairyFree

Chheng-thngisaTeochewsoupthatshowcasescarefulpreparationofporkoffalsimmeredinaclear,aromaticbroth.ThedishdevelopedamongearlyChinesecommunitiesinSingaporewhoprizedresourcefulness andprecisioninorgan-basedcooking.Itsbrothisknownforabalanceofsavoriness,gentlesweetness,and pepperywarmth.Properlypreparedoffalgivesthesoupitsdistinctivecharacterwithoutoverpoweringthe

ROJAK

PrepTime:30minutesCookTime:20minutesTotalTime:50minutes RecipeServings:4–6DietaryConsiderations:DairyFree

RojakisatraditionalmixedsaladfoundthroughoutSingapore,Malaysia,andIndonesia,anditsnamecomes fromtheMalaywordfor“mixture.”Versionsvarywidely,butthedishtypicallyblendsfruitsandvegetables

Rojakiscommonlypreparedbyroadsidevendorsandenjoyedasacasual regionalhawkercuisine.

CHARKWAYTEOW (STIR-FRIEDNOODLES)

PrepTime:10minutesCookTime:20minutesTotalTime:30minutes

RecipeServings:4DietaryConsiderations:DairyFree

Charkwayteow

quicklyinahotwok.Thenoodlesusedinthedishabsorbtheseasoningsandsauces,contributingtoitsrich andsavorycharacter.VariationsappearacrossSoutheastAsia,buttheessentialmethodofhigh-heatstir-frying remainsconstant.Thisversionusesbeef,cockles,andChinesesausagealongsidegreensandbeansproutsfor

POPIAH (SPRINGROLLS)

PrepTime:35minutesCookTime:15minutesTotalTime:50minutes RecipeServings:4DietaryConsiderations:DairyFree

PopiahisafreshspringrollthatoriginatedinsoutheasternChinaandbecameafamiliarstreetfoodacrosstables,pork,shrimp,andcrispgarnishesthatcreateacontrastoftextures.Therollsaretraditionallyspreadpore,popiahismadeathawkerstallsaswellasathomeduringfamilygatheringsandfestivemeals.Itsadaptabilityhashelpeditremainastapleofeverydaysnackingandcommunaldining.

SAMBALKANGKONG (WATERSPINACHINCHILESAUCE)

PrepTime:10minutesCookTime:10minutesTotalTime:20minutes

RecipeServings:4DietaryConsiderations:GlutenFree,DairyFree,Halal

SambalkangkongisaclassicSingaporeanstir-frythatpairswaterspinachwithaspicychile-basedsauce. ThedishdrawsfromMalayandPeranakantraditions,wheresambalpastesformthebackboneofmanyhomecookedmeals.Inthisversion,thevegetablescookquicklytoretaintheircrisptexturewhileabsorbingthe

KUIHLAPIS (LAYEREDCAKE)

PrepTime:20minutesCookTime:45minutesTotalTime:1hour5minutes

RecipeServings:12DietaryConsiderations:Vegetarian,Vegan,GlutenFree,DairyFree,Kosher,Halal

Kuihlapis

-

inggreenandwhitelayers,madeoneatatimeinasteamertocreateasoft,elasticstructure.Itspreparation highlightsthemeticulous,layeredcookingmethodsfoundinmanySoutheastAsiansweets.Kuihlapisremains acommontreatatfestivegatheringsandisprizedforitsplayfulappearanceandsatisfyingconsistency.

KUEHPIETEE (CRISPYFILLEDTOPHATS)

PrepTime:40minutesCookTime:20minutesTotalTime:1hour

RecipeServings:6DietaryConsiderations:DairyFree,Halal

Kuehpietee

carrots,andaromatics.ThedishlikelyevolvedfromChinese-inspiredpopiah vesselssuitedforfestivegatherings.Makingtheshellsrequiresabrassmoldcalledanacuandippedintobatsweetnessofrootvegetables,contrastingwiththecrispcups.Thesebite-sizedmorselsappearatcelebrations andfamilyeventsacrossSingapore,prizedfortheirpleasingtextureandelegantpresentation.

YOUTIAO (CHINESECRULLERS)

PrepTime:20minutesRestTime:8hoursCookTime:15minutesTotalTime:8hours35minutes RecipeServings:6DietaryConsiderations:Vegetarian,DairyFree,Kosher,Halal

YoutiaoisatraditionalChinesefriedbreadstickenjoyedwidelyinSingapore,whereitfrequentlyaccompaniescongee,soymilk,anddessertssuchastausuan.Thedoughisuniquebecauseitreliesonlongresting ratherthanyeasttodeveloplightness,producingairy,chewysticksthatpuffdramaticallywhenfried.Vendors oftencutandstacktwostripsofdoughbeforefrying,givingthecrulleritsdistinctivepairedshape.Thetechniquerequireshighheatandquickhandlingtoachievethecorrectexpansion.InSingapore,youtiaoremains acommonbreakfastfoodsoldathawkercentersandmarkets.

GARLIC

Description

Alliumsativumisaperennialplantthatbelongstothe Aliumgenusandiscloselyrelatedtoonions,leeks,shallots,chives,andrakkyo(JapaneseshallotorJapanese scallions).Thegarlicplant’sbulbousheadofindividual clovesareclusteredaroundahardstem,fromwhich protectiveskinthatbecomespaper-likewhendried.

Origin

GarlicoriginatedinCentralAsiafromthewildvariety Alliumlongicuspisandhasbeenusedbyhumansfor foodandmedicinalpurposesforthousandsofyears.

Varieties

TherearetwosubspeciesofA.sativum:A.sativum var.ophioscorodon(hard-neckedgarlic)andA.sativumvar.sativum(soft-neckedgarlic).Thereare10 majorvarietiesandhundredsofcultivars.

Preparations

Garlicistypicallydriedandthencookedbypan-frying,smoking,orgrilling.Itissoldaswholeclovesas wellasinminced,granulated,andpowderedforms. Garlicpairswellwithmeat,tomato,onion,ginger, eggplant,pork,andoils,andisusedinawiderange ofcurries,stir-fries,aiolis,soups,andstews.

Season

Driedgarlic,garlicpowder,andjarredmincedgarlic areavailableyear-round.Garlichasalonggrowing season.Itisplantedinthefall,aboutsixweeksbe-

Inwarmerclimates,itcanbeplantedinspringand harvestedinfall.

DidYouKnow?

•ThewordgarliccomesfromtheOldEnglishgarleac,acompoundwordofgar,meaning“spear”and referencingitsdistinctiveshape,andleacmeaning “leek.”

•IntheBible,theIsraelitesledoutofslaveryby Mosescomplainedaboutthelackofgarlicinthe PromisedLand.

•Chinaistheworld’slargestgarlicproducer,with around80percentoftheworld’scrop,followed byIndia,SouthKorea,Egypt,andRussia,withthe UnitedStatesinninthplace.

•Toremovethestrongsmellofgarlicfromone’s handsaftercooking,onecansimplyrubthemon astainless-steelobjectundercoldwater,asthe sulfuriccompoundsbindeasilytometal.

Cookinggarlicsoftensitsspiciness,replacingitwith anearthysweetness.

GarlicisrichinvitaminC,pyridoxine,manganese, andphosphorus.Itisalsoagoodsourceofthiamine andpantothenicacid,aswellascalcium,iron,and zinc.Garliccontainsseveralsulfurcompounds,includingallicin,anoily,colorlesssubstancethatgives

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