Читать книгу Mini Singapore Favourites - Wendy Hutton - Страница 4

Introduction

There can be few places in the world where such a small country can offer such an exciting range of food. Singapore's location at the tip of the Asian mainland made it a natural crossroads throughout history. And when modern Singapore was founded in 1819, the policy of encouraging migrants from nearby Indonesia, as well as from China and India, ensured the mixture of flavours and cooking styles that is the hallmark of Singapore today.

The majority of Singapore's population had its roots in southern China, so southern Chinese regional styles such as Hokkien, Teochew and Cantonese cooking predominate, as well as a number of popular Hakka dishes. The creativity of Chinese cuisine is world renowned. Using a number of basic seasonings (including soy sauce, salted soybeans, ginger, garlic and spring onions) Chinese cooks are able to transform even the most simple foodstuffs into a memorable meal.

The Malays of Singapore, many of whose families came from Java, Sumatra or Malaya, use a wide range of spices and flavourings. Fresh roots such as ginger, turmeric and galangal; fragrant herbs like lemon-grass and kaffir lime leaf, and other seasonings including shallots and garlic are partnered with hot chillies to make richly flavoured, curry-like dishes. The soothing creaminess of coconut milk softens many Malay dishes, balancing the heat of the chillies.

Singapore's Indian population originated primarily in the south of the subcontinent, and brought with them a number of styles of cooking, blending a vast array of spices to produce Hindu vegetarian cuisine, lavish Muslim dishes and a wide range of curries, rice dishes and breads.

Living together for close to two centuries, Singaporeans have, to some extent, borrowed each other's cooking styles and ingredients, and a number of distinctively Singaporean dishes have evolved. These might have a Eurasian influence, or perhaps have been created by the Nonyas (Chinese women whose links with Singapore or what was Malaya go back many generations). Others may be an Indian cook's twist on a Chinese noodle dish, or a Chinese chef making the most of fresh chillies.

This fascinating book introduces some of Singapore's favourite foods, dishes that are usually lovingly prepared at home as well as others which are more often enjoyed at the island nation's ubiquitous food courts.