| rdfs:comment | - Singapore (Singapura / Xinjiapo / Gongheno) is a small republic situated in the South East of Asia, surrounded by Malaysia and Indonesia. The Chinese are the most numerous people in Singapore (over 75 %) and the other nations are: Malaysians, Indians and Pakistanis. Being a multicultural society, the Singapore cuisine represents many inspirations coming from Chinese, Malays and Indians, but also Arabic food can be found. Because the country is very small and there are no other cities or villages besides the capital, the agricultural space is very limited; that is why, Singapore imports both vegetal and animal food from the neighbors – and its benefic place it’s helping all the commercial trades. Singapore is strategically situated and surrounded by water, which developed a lot the fish and
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| abstract | - Singapore (Singapura / Xinjiapo / Gongheno) is a small republic situated in the South East of Asia, surrounded by Malaysia and Indonesia. The Chinese are the most numerous people in Singapore (over 75 %) and the other nations are: Malaysians, Indians and Pakistanis. Being a multicultural society, the Singapore cuisine represents many inspirations coming from Chinese, Malays and Indians, but also Arabic food can be found. Because the country is very small and there are no other cities or villages besides the capital, the agricultural space is very limited; that is why, Singapore imports both vegetal and animal food from the neighbors – and its benefic place it’s helping all the commercial trades. Singapore is strategically situated and surrounded by water, which developed a lot the fish and seafood cuisine. Also, Singapore is a rather rich country, with incomes from the gas industry, a fact that made all aspects of life evolve, including the traditional cuisine. Still, Singapore has limited agriculture and it is forced to use imported foods. That is why the used meats are limited and lack veil, Beef or Lamb. Still, the Singaporeans managed to invent numerous meals with little ingredients, as they are masters in mixtures and the usage of herbs and spices. There are many spiritual and practical believes regarding food and Singaporeans believe in the food’s benefic effects and power. Mainly, this is why Singaporean food is based on delicate flavors or intense spices, added to light and natural meals. As the country is multi-cultural, one can find food of almost all regions. All types of international cuisine are served in Singapore in a perfect manner. Traditionally, rice serves as the base staple for all of the three major ethnic groups. Fish and seafood are most preferred dishes. The food is generally spicy (the Indian subcontinent likes spicy food including some Chinese influenced dishes), and Nonya cuisine (a combination of ethnic Malay and Chinese influences) is quite popular. Breakfast is generally consists of roti (Indian fried flat bread) with sweetened condensed milk topping. It can be toast and marmalade or congee(rice porridge) and even Chinese donuts dipped in soy milk. Most Singaporean breakfasts consist of a light meal with eggs, bread, coffee or tea. Fresh fruit is favourite among all the ages. Lunch and dinner consists of rice or noodle base. Some of the delicious Singaporean recipe that has left mark on Singaporean Culture are: Chicken in a clay pot, Hainanese Chicken rice Otak Otak, Gai See mee (Noodles with Chicken and mushroom) Sayor loday, Chilli crabs or lobsters, Bak Ku Teh(Pork Rib Tea Soup), Chicken Soup With lemon And ginger(Kai Tom khing), Laksa Lemak, Singapore curry Puffs, Singapore curry Puffs, Singapore Fried Noodles, Singapore Spicy Noodes, Singapore Stir-Fried rice stick noodles,Singapore-Style rice noodles etc.
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