The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine. It is primarily found in Singapore and Malaysia.

Origins

In general, Eurasians are people of any mixed European and Asian ancestry. However, if referring to Eurasian cuisine, usually the amalgamation of Portuguese, Dutch, British, Chinese, Malay, and also Indian and Peranakan influences is meant. 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

• Shepherd's pie (British), a traditional dish with meat and mashed potatoes with the addition of soy sauce, oyster sauce, Chinese mushrooms and garlic.
• Oxtail stew (British), a stew with cinnamon, soy sauce and star anise.
• Devil's curry or curry debal (Portuguese), chicken and potatoes in a sauce of chilli, galangal, lemongrass, ginger, turmeric powder, mustard seeds, shallots or onions, garlic, vinegar and kemiri nuts (candle nuts).
• 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.
• Semur, a type of meat stew (mainly beef), that is braised in thick brown gravy.
• Sugee cake, a semolina cake
• Putugal, a steamed rice cake
• Kueh kochi pulot hitam, a cake of black and white glutinous rice flour with a filling of mung beans or coconut.

Literature

• Gomes, Mary (2009), The Eurasian Cookbook, Horizon Books, Singapore, ISBN 981-04-4344-7
• Hutton, Wendy (2003), Eurasian Favourites, Periplus Mini Cookbooks, Periplus, Singapore, ISBN 978-0-7946-0136-2
• Pereira, Quentin (2012), Eurasian Heritage Cooking, Marshall Cavendish Cuisine, Singapore, ISBN 978-981-4346-46-7
• D'Silva, Damian (2012), Rebel with a Course, Ate, Singapore, ISBN 978 981 0703424