Intangible Cultural Heritage

Indian cuisine

Food Heritage

22 results found.

  • Laksa

    laksa

    Laksa is a popular dish in Singapore, containing influences from Chinese, Malay, and other cultures.

  • Kueh Tutu

    Queues at Tan’s Tutu Coconut Cake, which is run by Ms Tan Bee Hua, the daughter of Mr Tan Eng Huat–the creator of kueh tutu.

    Kueh tutu is a small steamed cake made of finely pounded rice flour, typically with ground peanuts or grated coconut filling.

  • Nasi Lemak

    Nasi lemak is a rice dish commonly served with roasted nuts, egg, ikan bilis (anchovies), and slices of cucumber. Literally meaning “fatty rice” in Malay, nasi lemak’s distinctive taste comes from cooking the rice in coconut milk and pandan leaves which gives the dish its rich flavour and fragrant aroma.

  • Indian Cuisine in Singapore

    indian cuisine

    Indian cuisine comprises diverse and rich culinary traditions from the Indian sub-continent. In Singapore, Indian cuisine includes Tamil Muslim cuisine, South Indian as well as North Indian cuisines and various other regional traditions.

  • Malay Cuisine in Singapore

    malay cuisine

    Malay cuisine in Singapore is diverse and rich in traditions. In the past, many Malays were seafaring people and their diet usually included a huge amount of seafood such as squid, prawn and especially fish.

  • Roti Prata

    Roti prata

    Roti prata is a type of flatbread with origins from India. The word “roti” is derived from the Hindi language, meaning bread, while “paratha” means flat.

  • Popiah

    Popiah making

    Popiah (薄餅) is a traditional snack believed to be of Chinese Hokkien origin. Popiah, which means “thin snack” or “pancake” in Teochew, refers to a spring roll made from thin flour skin wrapped around finely chopped vegetables and meat.

  • Kueh

    Pulot Enti Kelapa

    Kueh (or kuih in Malay) are types of snacks that have become a staple in Singaporean food culture.

  • Peranakan Cuisine in Singapore

    peranakan cuisine

    Peranakan cuisine can be described as a hybrid of Chinese (mainly Hokkien but also Hainanese), Malay, Indian, Thai and Western colonial (Portuguese, Dutch and English) influences.

  • Traditional Chinese Pastries

    Traditional Chinese Pastries

    The huge diversity of Chinese pastries in Singapore, ranging from kueh (sweet or savoury snacks) to biscuits and cakes, reflects the cultural traditions of the local Chinese community. These delicacies have been adapted over time to suit local tastes. For example, ingredients from the region such as pandan (derived from the Pandanus leaf) and kaya (coconut jam) have been added to recipes.

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