Cuisine

Eurasian cuisine of Singapore and Malaysia

Eurasian cuisine is a fusion of European and Asian cuisines, with influences from Portuguese, Dutch, British, and Malay cuisines. The cuisine is characterized by its use of spices and herbs, such as cinnamon, cloves, and nutmeg, as well as its use of coconut milk and tamarind. Eurasian cuisine is also known for its use of seafood and meat.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Spicy, Sweet, Sour, Savory

Stir-frying, Grilling, Boiling, Steaming

Typical ingredients

Rice, Noodles, Seafood (such as shrimp, squid, fish), Chicken, Beef, Lamb, Potatoes, Carrots, Onions, Garlic, Cinnamon, Cloves, Nutmeg, Coconut milk, Tamarind, Chili peppers

Presentation and garnishing

Eurasian dishes are often served family-style and garnished with fresh herbs and vegetables.

Eurasian cuisine is a unique fusion cuisine that is not widely known outside of Singapore and Malaysia.

More cuisines from this region...

Malaysian Chinese cuisine, Malay cuisine, Arab cuisine, Malaysian Indian cuisine, Peranakan cuisine, Sarawakian cuisine, Sabahan cuisine

History

Eurasian cuisine has a long history, dating back to the arrival of the Portuguese in Southeast Asia in the 16th century. The cuisine has been influenced by the cuisines of Portugal, the Netherlands, and Britain, as well as the indigenous cuisines of Singapore and Malaysia. The cuisine has also been shaped by the Eurasian people's adaptation to the local ingredients and cooking techniques.

Cultural significance

Eurasian cuisine is an important part of Eurasian culture and is often served at festivals and celebrations. The cuisine is also a way for Eurasians to connect with their heritage and pass down traditions to future generations.