|
Singapore
Recipes
Have you
eaten?
 Yes,
We've all heard stories about the Singaporean's 24-hour passion
for food. We've also seen the bemused visitor's look as he watches
a slender young thing tuck into a hearty multiple-dish meal at Zam.
And of course, there is that famous Singapore greeting. Instead of
echoing the almost universal 'Hi, how are you?', we say 'Have you
eaten?', and we say it in our different languages and dialects.
But one word
which we all understand and love is makan, which is the Malay word
for 'eat' and 'food'.
Look
at it our way. Imagine if you lived on an island that lay at the
crossroads of the great east-west trade routes. Then remember that
the products traded in those early days were as tantalizing and
valuables as ivory, gold, silk, batik, silver thread, ebony,
sandalwood, tea, sago, sugar, pepper, nutmeg, cloves and
coriander. And that your fellow citizens, right from those days,
made up a colourful and diverse melting pot of races and cultures.
Now just imagine.
If you put it all together, what a fascinating, exciting cuisine
Singapore must surely boast. It is the stuff of romance, and tales
of recipes and migrant workers, often from villages in China and
India.
Singapore food is
a tasty tale about a country's unique cultural tapestry, and the
way individual strands have woven into others, and changed hue in
the process. Food preparation that came to Singapore from India,
China and other countries in the region may still bear the
original names - but they are indelibly transformed by being 'Singaporeanised'.
To
Singapore's cultural tapestry, add the country's compactness, and
a great transport system which makes getting around it so
convenient. Finally, and Singapore's uncommonly strict public
hygiene and food preparation rules, which make eating out -
anywhere on the island - a risk - free proposition.
What do you get?
An island which has evolved - naturally - its own unique cuisine,
which its people passionately and safely indulge in. And you can
too! Come join us!
| More... |
Published on
26th March, 2004
|
|
