Peranakan Cuisine Peranakan Cuisine
Toward the end of the 19th century and into the early 20th century, there were Chinese traders who settled in Malacca, Penang and Singapore. Many of these men married Malay women, and their community came to be known as the ...
Rojak Rojak Rojak, which means “wild mix” or “combination of ingredients” in Malay, is built on a vibrant assortment of fresh fruits and vegetables, which may include pineapple, cucumber, sweet turnip, water spinach, green apple, beansprouts, water ap ...
Roti John, Nasi Lemak Roti John The foreigners would always ask him to fry up an onion omelette, which they would eat with a side order of bread. They ate so much of it, and so often, that Mr Shukor decided to create a ‘two-in-one’ dish for them. He added the bread a ...
Roti Prata Roti Prata Watching this South Indian flatbread being made is almost as much fun as eating it! With a few deft flicks of the wrist, a skilled “prata” man transforms a small, elastic dough blob into a paper-thin sheet, snapping and flapping it th ...
Satay Satay Theories abound as to the origin of these bamboo skewers of sweet-spicy meat, barbecued over charcoal to an irresistibly smoky, savoury finish. Did they descend from the kebabs cooked by Arab traders who arrived here a century ago? Or were they ...
Tea & Coffee Tea & Coffee
Singapore’s coffee and tea (known as kopi and teh respectively) stalls have many signature specialities. There are basic combinations such as tea with condensed milk and sugar (teh), black tea with sugar only (the-O), tea wi ...
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