are passionate about food; they discuss it endlessly and with unflagging
interest. Word of a newly created dish spreads with lightning speed.
Singaporeans are not snobbish about their eating establishments. The
creativity of a new food stall cook is just as gladly hailed as one in
an air-conditioned temple of gastronomy.
Southern Nyonya food is synonymous with
Singapore. Singaporean Malays eat noodles doused with curry sauce,
Indians perfume their curries with star anise and lemongrass, and the
Chinese happily consume quantities of Malay satays. Originally from
Indonesia, satays are undoubtedly Singapore's favorite dish, served with
rice cakes, wrapped in banana leaves. Thousand of charcoal fires all
over the city, from dusk to dawn, waft the scent of grilling meat,
chicken and shrimp into the night air.
Proximity to the Malays has engendered in
the Singaporean a taste for a little spice in their food. Hot sambals
are served with dishes, chilies find their way into spring rolls, and
pickled green chilies frequently grace Singaporean dinner tables
In Singapore every kitchen will almost
certainly have a modern gas stove. The kitchen will be equipped with a
wok or kuali for stir-frying. Regular saucepans are used for
simmering foods and making soups. Sharp cleavers and knives are a
necessity, as is a chopping block, a mortar and pestle, a grinding stone
for pulverizing spices and roots, and a grater for grating coconut.