Chinese in Singapore mainly came from the Southern part of China, and comprised of the Hokkien, Teochew, Cantonese, Hainanese and Hakka dialect groups.
Chinese cuisine in Singapore was a mix of all the five major dialect groups. In 1960s, four Cantonese chefs were named the Four Heavenly Kings – Tham Yui Kai, Sin Leong, Hooi Kok Wai and Lau Yoke. They popularized yusheng, a raw fish salad that has its roots in South China, and taught a generation of women how to prepare Chinese food at home. The Hainanese worked as “cook-boys” for the british at country club kitchens and Western restaurants. Taking influence from their Western employers, they created new fusion dishes such as Hainanese pork chops and Chinese beefsteak in tomato sauce. They also learnt to make baked goods such as iced cakes, buns and bread. The Teochews were esteemed for their light, steamed dishes. Hokkien food was stews and braised dishes that were big on flavor, seasoned with soy sauce and five spice. The Hakkas were known for their salty condiments and meat-rich diets. Over time, life alongside the chilli and spice-loving Malays and Indians has resulted in Chinese dishes served with a touch of heat. Pickled green chillies, red chilli sauces and sambals are now common accompaniments to Chinese dishes. Due to influence from the Western world and other neighbouring countries, Chinese dishes are now reinterpreted to contain non-traditional ingredients. These include wasabi prawns, marmite ribs and coffee ribs.
Ingredients: oyster sauce, sesame oil, soy sauce, Shaoxing, taucheo, tausee (salted black beans), white pepper, five spice powder, dried mushrooms, noodles
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