foods and cultures in singapore
malay food
Nasi Lemak is one rice dish like no other. Surprisingly to many, the stars of this Malay food are the rice and the sambal chilli paste. Rich and irresistible in taste and fragrance, the soft and fluffy nasi (rice) is evenly coated with the flavour combination of rich coconut milk, pandan leaves and a dash of salt. The aroma is so strong that it can linger for hours. A prepared plate of Nasi Lemak would typically include sides of fried egg, fried fish, otah otah, cucumber slices and sambal ikan bilis (fried anchovies in chilli and shrimp paste).
Chinese food
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean,Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". It also listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.[4] In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.
Indian food
Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singapore cultures, and in response to locally available ingredients as well as changing local tastes. The local forms of Indian food may be seen as localised or even regional variations of Indian food, or in some cases, a form of hybrid Indian-Singaporean cuisine. Popular 'Indian' dishes and elements of Indian cuisine (although sometimes prepared and sold by non-Indians) include: Pickle - Indian pickle of mixed vegetables. Now also served by Chinese and Malays with their traditional food.
malay culture
Malays (Malay: Melayu, Jawi: ملايو) are an ethnic group of Austronesian peoples predominantly inhabiting the Malay Peninsula, eastern Sumatra and coastal Borneo, as well as the smaller islands which lie between these locations — areas that are collectivaely known as the Malay world. These locations today are part of the modern nations of Malaysia, Indonesia,Singapore, Brunei and southern Thailand.
Chinese culture
indian culture
You may not know that Little India once had a racecourse, cattle herders and brick kilns. But while these places and people are gone, time stands still in pockets of this historic district. Olden-day trades sit next to newer businesses: flower-garland vendors, modern eateries, boutique hotels, as well as arts groups. A colourful past In the 1840s, Europeans lived here mainly for the racecourse, where they met and mingled. When cattle trading took root, it became a mostly Indian trade as traders hired Indian migrant workers.