Located at the tip of the Malay Peninsula, Singapore is an island nation that is but a tiny dot on the world map. Singapore was a small fishing settlement until it was founded by the Englishman Sir Stamford Raffles in 1819. Since then, people of all races have left their homes and journeyed to Southeast Asia in search of a new life. These early immigrants brought with them cuisines from their hometowns and whenever they missed home, they would gather and cook dishes that were familiar to them.
Thus began a cultural affair of blending and influence, in terms of cooking styles and ingredients. The Chinese community introduced sauces, bean curds, dumplings and noodles. From the Malays came the use of fragrant herbs and roots. The Indians brought with them their spice blends and unique cooking techniques. From the Europeans, there was an interest in baking and the use of Western condiments such as tomato sauce. The result is a development of new features of each dish that retains the distinctive traits of the racial group that it originated from. This is Singaporean cuisine – a unique cuisine that is neither completely Chinese, Malay, Indian nor European.
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