The cuisine of Singapore has many influences. Located off the tip of Southern Malaysian, Singapore in 1819 was a humble fishing village, subsisting on the fruits and produce provided by the jungle, no rice nor wheat. They existed by trading with the gypsies, pirates and merchant seaman. Prior to the arrival of British, this is as life had been for about 400 years. Very little archaeological evidence has been found about past history and just the small amount recovered suggests that at one time in the 1400′s there were vibrant and thriving ports. But that time did not last, and no reason for it has been confirmed. Now however, the city-state is a thriving metropolis of over four million inhabitants. Many a result of the mix of Malaysian, Chinese, East Indians and British, a mix of the cultures and of the heritage that each region brings to the pot.
Culinary traditions have combined, making living and luxury travel in Singapore, a very spicy and eclectic experience. Many flavors gather together traditional Chinese herbs such as galagal , chillies and lemongrass. Migrants arriving in the past, brought with them their fare, most often without grandeur and aristocracy, rustic and robust. Humble beginnings reflected in the food, combine with exotic spices of the here and now. Most often this type of meal, is enjoyed by stopping off at a hawkers stand. A one plate meal, that combines the hearty with the subtle, combining the flavors of their history. Indian influences are in the slow cooked saucy dishes, while the Chinese most often prefer the quick time, high heat of the wok. One thing in common, however, is that neither employ the use of the oven. All is prepared stove top, stir fry, boiled and stewed. The British influence has added another element, canned meat and fish, most often sardines. Fish sandwiches in Singapore provide a bit of a different kick than one may experience with a sardine sandwich in the United Kingdom. Ketchup, brown sauce, toast and milk have added yet one more ingredient to the pot.
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