Английская Википедия:Eurasian cuisine of Singapore and Malaysia
Материал из Онлайн справочника
Версия от 03:46, 5 марта 2024; EducationBot(обсуждение | вклад)(Новая страница: «{{Английская Википедия/Панель перехода}} {{Short description|Fusion of European and Asian cuisine}} thumb|[[Sugee cake, a cake commonly eaten by the Singaporean Eurasian community]] The '''Eurasian cuisine''' is a 'fusion' cuisine, mainly existing and found in the countries of Singapore and Malaysia. ==Origins== In general, ...»)
(разн.) ← Предыдущая версия | Текущая версия (разн.) | Следующая версия → (разн.)
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".
Chicken chop, a grill-fried boneless chicken thigh marinated in a mix of soy sauce and Worcestershire sauce, usually served in a black pepper or mushroom sauce with a side of fries and vegetables.
Devil's curry or curry debal (Portuguese), chicken in a sauce of chilli, galangal, vinegar and kemiri nuts (candle nuts).