SINGAPORE & MALAYSIAN CUISINES

There are 3 main ethnic groups in Singapore - Chinese 70%, Malay and Indian and this has influenced the development of Singapore cuisine over the years. Interracial marriage result in dishes that can be considered as truly hybrid or multi-ethnic food. In Singapore, eating is a national pastime and food a national obsession.  It is a frequent topic of conversation among Singaporeans. Singapore is especially renowned for its seafood. Chilli crab, black pepper crab and sambal stingray are favourite dishes. Other popular dishes are Hainanese chicken rice, Fried Hokkien mee, Nyonya laksa, Char kway teow and kaya toast.  All of these together with many other foods previously sold on the streets can now be found in the numerous food courts around the city. 

Malaysian cuisine is also influenced by  the multi-ethnic makeup of its population. The vast majority of Malaysia's population is also Malay (70%), Chinese and Indian.  As the proportion of races is different from that of Singapore, the focus of their foods vary. Therefore the condiments, herbs and spices used in cooking differ. The favourite food in Malaysia are Mee Goreng (Mamak), Apam Balik, Nasi Lemak, Roti John, Rendang and Ayam Percik.

The first Chinese immigrants to settle in the Malay Archipelago (mainly Malacca and Penang) and Singapore arrived from Guangdong and Fujian provinces in the 10th through 17th centuries. Through interracial marriage, the descendants are called Peranakans, the males are often called Babas and the females Nonyas. Peranakan cuisine arose from a blend of Chinese ingredients and cooking techniques along with ingredients used by the native Malays. This cuisine is typically aromatic and spicy. Some of the favourite Peranakan food are Ayam buah keluak, Babi pongteh, Ngoh Hiang, Sambal Belachan, Satay Babi and Nonya kuih.