Eurasian cuisine of Singapore and Malaysia

The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.

Origins

In general,

Peranakan influences is meant.^[1]

Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes.

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

There is no clear definition of what can be specified as Eurasian. Some dishes are also found in Indonesian, Malaysian, Singaporean and Chinese cuisines. 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.
kemiri
nuts (candle nuts).
star anise
.
Putugal, a steamed rice cake
mung beans
or coconut.
Semur, a type of meat stew (mainly beef), that is braised in thick brown gravy.
mashed potatoes with the addition of soy sauce, oyster sauce, Chinese mushrooms and garlic
.

Sugee cake, a semolina cake

Related cuisines

Indo cuisine
Kristang cuisine
Peranakan cuisine
Macanese cuisine, a fusion of Portuguese and Chinese cuisines^[2]

References

^ ^a ^b Zhang, Megan (2022-08-08). "The Revival of Singapore's Indigenous Cuisine". Saveur. Retrieved 2024-04-25.
^ Keegan, Matthew (14 January 2019). "Macau's rare fusion cuisine". BBC. Retrieved 2024-04-25.

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