Accounting for more than 70 per cent of Singapore’s population, the Chinese community has left an indelible mark on the country’s food scene. Thanks to waves of immigration from southern China, including the Hokkien, Teochow, Cantonese, Hakka, and Hainanese communities, Chinese-style dishes, ingredients and cooking styles are deeply ingrained in Singapore’s cuisine.
When the Chinese immigrated here, they brought with them their preferred cooking methods, including stir-frying in a wok, steaming, and slow-cooking.
It wasn’t just their trusty woks and steamer baskets that the Chinese communities brought with them when they settled in Singapore, but also a range of must-have ingredients, including soy sauce, oyster sauce, sesame oil, and garlic. Where would Singaporean cuisine be without these essential ingredients?
Some of Singapore’s signature dishes boast Chinese roots. Try this authentic Singaporean Chinese recipes at home.
Teaming poached chicken with stocked-enriched rice, a bowl of broth and chilli sauce, Hainanese chicken rice is pure comfort food for many Singaporeans and Chinese alike.
For a taste of Singapore’s hawker cuisine, whip up a batch of char kway teow, smoky stir-fried rice noodles with prawns, egg, and Chinese sausage.
Also known as fried carrot cake, chai tow kway doesn’t contain any carrot at all! Instead, it is a popular dish of stir-fried rice and radish cakes tossed with sweet dark soy sauce, egg, and garlic.
This tasty prawn and noodle dish was invented by Chinese sailors following World War II when the factory workers would stir-fry leftover noodles over a charcoal stove. Try this version of hokkien mee at home.
The Chinese also brought a love of herbal broths to Singapore, such as this fortifying pork belly stewed in bakuteh, a nourishing herb and spice blend that is broadly similar to the Malaysian original.
A cross between a spring roll and a crepe, popiah is a flavour-packed snack that’s a hawker speciality in Singapore and Malaysia.
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