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Chapter 4 Food Culture
- 1. Chapter 2 Food Presentation Chapter4 Food Culture AT A GLANCE By the end of this chapter, you will be able to: 1 • Identify different ethnic and global influences on the development of food • Distinguish the dishes used in various cultures and ethnic groups • State some examples of fusion food from different cultures and ethnic groups • Identify different kinds of dining experiences and the appropriate table setting and dining etiquette
- 2. Chapter 2 Food Presentation Chapter4 Food Culture • Singapore is a multi-racial society with people from different cultures and ethnic groups • Each culture and ethnic group have their unique culinary traditions: • Traditional dishes • Common ingredients • Methods of cooking • Table setting and dining etiquette 2 Ethnic influences on Singapore food culture
- 3. Chapter 2 Food Presentation Chapter4 Food Culture 3 Chinese culinary traditions • Chinese culinary traditions are influenced by the Southern dialect groups such as Teochew, Hokkien, Cantonese, Hakka and Hainanese. • Some traditional dishes include: Fish ball noodles (Teochew) Balls of fish paste served with noodles in soup or served dry Bak kut teh (Hokkien/Teochew) Pork ribs boiled with herbs and spices
- 4. Chapter 2 Food Presentation Chapter4 Food Culture 4 Chinese culinary traditions Char siew (Cantonese) Skewered meat cooked by roasting Suan pan zi (Hakka) Pieces of yam dough stir-fried with cuttlefish, mushroom and minced meat Kaya toast (Hainanese) Toasted bread with Hainanese kaya
- 5. Chapter 2 Food Presentation Chapter4 Food Culture 5 Chinese culinary traditions Some common ingredients used in the cooking of Chinese dishes include: Sauces (e.g. soya sauce, oyster sauce, black bean sauce) to marinate meat and flavour dishes Herbs and spices (e.g. ginger, onion, cloves, star anise, coriander leaves) are used in the cooking of dishes Condiments (e.g. rice wine, vinegar, sesame oil) to flavour dishes
- 6. Chapter 2 Food Presentation Chapter4 Food Culture 6 Chinese culinary traditions Methods of cooking • Stir-frying – small cuts of vegetables and meat are stir-fried with sauces and herbs • Steaming – meat, fish, dim sum • Boiling – soups Festive food • Chinese New Year – steamboat, yusheng • Mid-Autumn Festival – mooncake • Dragon Boat Festival – rice dumplings
- 7. Chapter 2 Food Presentation Chapter4 Food Culture 7 Chinese culinary traditions Table setting and dining etiquette • Chopsticks are commonly used • Do not use your own chopsticks to take food from the shared dishes • Do not stick chopsticks vertically into your food as they would look like joss sticks. When not eating, rest the chopsticks on the bowl or chopstick rest • When eating noodles, hold chopsticks in one hand and soup spoon in the other. It is inappropriate to slurp noodles
- 8. Chapter 2 Food Presentation Chapter4 Food Culture 8 Malay culinary traditions • Malay culinary traditions are influenced by Indonesia and Malaysia. • Some traditional dishes include: Nasi lemak Rice cooked with coconut milk and pandan leaves and served with ikan bilis, peanuts, eggs and sambal chilli Rendang Meat simmered with coconut milk and spices until the liquid has evaporated and the meat is tender
- 9. Chapter 2 Food Presentation Chapter4 Food Culture 9 Malay culinary traditions Satay Seasoned meat skewered and grilled and served with peanut sauce, cucumber, onions and ketupat Soto ayam Chicken soup served with noodles or ketupat
- 10. Chapter 2 Food Presentation Chapter4 Food Culture 10 Malay culinary traditions Some common ingredients used in the cooking of Malay dishes include: Coconut milk gives dishes a rich taste and creamy texture Spices such as chilli and turmeric give intense and spicy flavours in dishes Belacan is a fermented shrimp paste used as a base for sambal sauce
- 11. Chapter 2 Food Presentation Chapter4 Food Culture 11 Malay culinary traditions Methods of cooking • Frying – chicken, keropok, fruits • Grilling – satay, whole chicken • Boiling – soups • Preparation of Malay dishes follows Islamic practices – no pork or alcohol Festive food • Hari Raya Puasa – ketupat, rendang, sayur lodeh, kuih
- 12. Chapter 2 Food Presentation Chapter4 Food Culture 12 Malay culinary traditions Table setting and dining etiquette: • Dishes with gravy are served with a spoon while dry dishes are eaten by hand • Wash your hands with water from a teapot called teko before eating • Malays traditionally eat with their right hand due to hygiene purposes
- 13. Chapter 2 Food Presentation Chapter4 Food Culture 13 Indian culinary traditions • Indian culinary traditions are influenced by the different regional cuisines from India. • Some traditional dishes include: Roti prata A flour-based pancake cooked over a flat grill. It is usually served with curry. Chicken curry Chicken simmered with a variety of spices and coconut milk.
- 14. Chapter 2 Food Presentation Chapter4 Food Culture 14 Indian culinary traditions Nasi briyani Rice cooked with spices and served with different types of meat Vadai A savoury deep-fried fritter snack
- 15. Chapter 2 Food Presentation Chapter4 Food Culture 15 Indian culinary traditions Some common ingredients used in the cooking of Indian dishes include: Pulses such as chickpeas, black- eyed peas, kidney beans are used to make dhal. Spices such as turmeric, cumin, coriander seeds are used to flavour dishes. Ghee is a clarified butter used to prepare main dishes and sweets.
- 16. Chapter 2 Food Presentation Chapter4 Food Culture 16 Indian culinary traditions Methods of cooking • Grilling on flat iron pans – roti prata, thosai • Deep-frying – meat, fish, Indian sweets • Stewing – pulses, meat • Using tandoor – tandoori chicken, naan • No beef is used as most Indians are Hindus which believe that cows are sacred. Vegetarianism is also common. Festive food • Deepavali – laddu, jalebi, other Indian sweets
- 17. Chapter 2 Food Presentation Chapter4 Food Culture 17 Indian culinary traditions Table setting and dining etiquette • Traditionally, Indian food is served on clean banana leaves • Indians use their right hand to eat for hygiene purposes • When eating roti, use the roti to scoop the curry to prevent the gravy from touching your hand • Fold the banana leaf in half after the meal to show that you have finished your meal
- 18. Chapter 2 Food Presentation Chapter4 Food Culture 18 Eurasian culinary traditions • Eurasian culinary traditions are derived from a blend of Portuguese, Dutch and British food cultures infused with local ingredients. • Some traditional dishes include: Devil’s curry A rich and fiery hot dish cooked with mustard powder, turmeric powder, vinegar, candlenuts and lots of chillies. Eurasian smore A beef stew cooked with carrots, potatoes and dark soya sauce.
- 19. Chapter 2 Food Presentation Chapter4 Food Culture 19 Eurasian culinary traditions Vindaloo A hot and tangy dish cooked with mustard seeds and vinegar. Sugee cake A butter cake made with semolina flour and sliced roasted almonds.
- 20. Chapter 2 Food Presentation Chapter4 Food Culture 20 Eurasian culinary traditions Some common ingredients used in the cooking of Eurasian dishes include: European ingredients such as Worcestershire sauce, mustard powder and vinegar gives flavour. Herbs and spices such as nutmeg, chillies, candlenuts, tamarind and lemongrass give flavour and texture. Semolina flour is a product of wheat that gives a unique texture in sugee cake.
- 21. Chapter 2 Food Presentation Chapter4 Food Culture 21 Eurasian culinary traditions Methods of cooking • Stewing – devil’s curry, Eurasian smore • Baking – shepherd’s pie, sugee cake Festive food • Christmas – roasted turkey, Christmas pudding, Eurasian dishes
- 22. Chapter 2 Food Presentation Chapter4 Food Culture 22 Eurasian culinary traditions Table setting and dining etiquette: • After being seated, unfold napkin and place it on your lap • Place the napkin on the chair if you need to leave your seat temporarily • Hold the fork with your left hand and knife with your right hand • Place the cutlery together across the centre of the plate when you finished your meal. If you are just taking a break, criss-cross the cutlery
- 23. Chapter 2 Food Presentation Chapter4 Food Culture 23 Singapore food culture The different ethnic influences from early immigrants have led to the creation of many famous Singaporean dishes, such as: • Chicken rice • Chilli crab • Fish head curry • Laksa
- 24. Chapter 2 Food Presentation Chapter4 Food Culture 24 Singapore food culture Chicken rice • Different versions – Hainanese, Malay • Method of cooking Hainanese chicken rice: – Steam chicken till fully cooked – Fry raw rice with chicken fat before boiling with chicken broth and pandan leaves – Serve chicken and rice with cucumber slices, soup and condiments (ground chilli paste, ginger paste and soya sauce)
- 25. Chapter 2 Food Presentation Chapter4 Food Culture 25 Singapore food culture Chilli crab • Popular among the Chinese • Method of cooking chilli crab: – Cut hard-shell crabs into smaller pieces – Fry crab in oil – Cook crab with tomato paste, sambal and lemon juice. Thicken gravy with corn flour and beaten eggs – Serve with fried or steamed buns
- 26. Chapter 2 Food Presentation Chapter4 Food Culture 26 Singapore food culture Fish head curry • Popular among the Chinese and Indians • Usually served with rice • Method of cooking fish head curry: – The head of a red snapper fish is commonly used – Stew fish head in curry with coconut milk, tamarind juice, spices and vegetables
- 27. Chapter 2 Food Presentation Chapter4 Food Culture 27 Singapore food culture Laksa • Peranakan dish made of thick rice noodles in curry gravy • Method of cooking laksa: – Boil thick rice noodles – Prepare gravy by heating spice paste with coconut milk, ground dried prawns, chicken stock and water – Serve rice noodles and gravy with other ingredients such as fried bean curd puffs, fish cake, shrimp and cockles
- 28. Chapter 2 Food Presentation Chapter4 Food Culture 28 Global Influences on Singapore food culture • Global influences have significant effect on Singapore’s food culture • Two main causes of global influences are: – The influx of foreign cultures into Singapore – Increased instances of Singaporeans travelling abroad • As a result, some traditional dishes of other ethnic groups are now widely found in Singapore
- 29. Chapter 2 Food Presentation Chapter4 Food Culture 29 Global Influences on Singapore food culture Japanese • Traditional Japanese meal – rice or noodles with main dish, side dishes, soup and condiments such as wasabi • Dishes can be served raw or cooked • Popular cooking methods – grilling, deep-frying
- 30. Chapter 2 Food Presentation Chapter4 Food Culture 30 Global Influences on Singapore food culture Korean • Traditional Korean meal – rice or glass noodles with vegetables, meat, seafood, side dishes and soup • Popular cooking methods – grilling, boiling
- 31. Chapter 2 Food Presentation Chapter4 Food Culture 31 Global Influences on Singapore food culture Vietnamese • Traditional Vietnamese meal – rice, rice paper or noodles served with meat and condiments such as fish sauce, shrimp paste and soya sauce • Popular cooking methods – boiling, steaming
- 32. Chapter 2 Food Presentation Chapter4 Food Culture 32 Global Influences on Singapore food culture Western • Western food – food from countries such as Italy (pizza, pasta), France (baguette) and the United States of America (burger)
- 33. Chapter 2 Food Presentation Chapter4 Food Culture 33 Fusion food • Global influence on Singapore’s food culture has led to the creation of fusion food • Fusion food = dishes that are prepared using a combination of elements from different culinary traditions
- 34. Chapter 2 Food Presentation Chapter4 Food Culture 34 Fusion food Fusion food Ethnic elements Otak-otak burger Malay, Western Chicken curry pasta Malay, Western Cheese-baked dumplings Chinese, Western Chicken floss bun Chinese, Western Cheese prata Indian, Western Tandoori chicken in focaccia sandwich Indian, Italian Creamy spaghetti with fish roe Italian, Japanese Kimchi quesadilla Korean, Mexican
- 35. Chapter 2 Food Presentation Chapter4 Food Culture 35 Dining experiences Fine Dining • Full range of table service • Serving staff highly trained and dressed in formal attire • Guests follow a strict dress code • Pays attention to fine details such as restaurant décor and food presentation • Pricing is high • Menu – Multiple courses for a set price per person – Limited choices within each course
- 36. Chapter 2 Food Presentation Chapter4 Food Culture 36 Dining experiences Casual Dining • Provides table service in a relaxed and casual setting • Atmosphere is relaxed and suitable for the entire family • Serving staff have no uniform or the uniform is casual • Minimal or no dress code for guests • Pricing is moderate • Menu is often fixed and have a large variety of main courses and beverages
- 37. Chapter 2 Food Presentation Chapter4 Food Culture 37 Dining experiences Fast Food Dining • No table service. Customers go to the counter to order and pay for their food • Atmosphere is casual • Emphasises the speed of food delivery • Food is affordable • Menu – Limited choices – Food often comes in set meals