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Singaporean Cuisine and Recipes

Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays and the largest ethnic group, the Chinese, as well as Indonesian, Indian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang).

Cendol

Cendol

Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

Taiwanese Oyster Omelette

Oyster Omelette

Oyster omelette is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savoury and addictive taste.

Indian Rojak - Pasembor

Pasembur – Rojak Mamak – Indian Rojak

In Malaysia, mamak rojak (or Pasembur) contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.

Peanut Sauce

Peanut Sauce

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa.

Peranakan Cuisine

Peranakan Cuisine

Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with spices used by the Malay/Indonesian community. The food is tangy, aromatic, spicy and herbal.

Pork Floss - Rousong

Pork Floss – Rousong

Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack.

Sri Kaya – Coconut Jam

Kaya, also called Srikaya or coconut egg jam, is a coconut jam made from coconut cream and eggs which are flavoured by pandan leaf and sweetened with sugar.