Английская Википедия:Eurasian cuisine of Singapore and Malaysia

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Шаблон:Short description

Файл:Sugee cake at Food for Thought, Singapore - 20130615.jpg
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, 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

Literature

See also

Шаблон:Singaporean cuisine Шаблон:Malaysian cuisine Шаблон:Cuisines