EURASIAN FOOD CULTURE

EURASIAN FOOD CULTURE

  The community of Eurasians in Singapore is descended from Europeans who intermarried with local Asians. Their ancestry can be traced to emigrants of countries that span the length and breadth of Europe, although Eurasian migrants to Singapore in the 19th century came largely from other colonies in Asia, such as British Malaya in particular Malacca and Penang ;Chittagong and goa in India; the Dutch East Indies and French Indochina They form a distinct group from more recent immigrants and expatriates of European descent.

Eurasian is simply the mixed European (or European-American) and Asian parentage.

There Are Many Things To Talk About, But the main thing i'm going to talk about is their culture, food, and festivals.

Christmas is one of the KEY FESTIVALS for the Eurasians because most of them are Catholics and Christians .     

   Christsmas is not the only festival that Eurasians celebrate. They also celebrate Easter.

          Easter eggs, also called Paschal eggs,are decorated eggs that are often given to celebrate Easter or springtime. As such, Easter eggs are common during the season of Eastertide (Easter season).The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs, or plastic eggs filled with confectionery such as jelly beans. Eggs, in general,were a traditional symbol of fertility, and rebirth.

                                                         FESTIVE FOOD
                                                       -Roasted Turkey
                                                       -Easter Egg




                                                     TRADITIONAL DISHES
            -Devil Curry is one of the Eurasians dishes. Devil Curry is actually a Portugese-Eurasian dish.
-Chicken Vindaloo is one of  Eurasians dishes.
-Sugee Cake is one of Eurasian desserts.
                                                                        RECIPES
DEVIL'S CURRY

1. Using an electric blender, finely grind spice paste ingredients.

2. In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning.

3. Add mustard seeds and sauté for another 15 seconds before adding the chicken pieces and roast pork. Cook for another 2 minutes. Add water and vinegar.

4. Simmer over low to medium heat or until chicken is tender, adjusting seasonings to taste.

5. Keep it in the refrigerator and overnight. Reheat before serving. Add a little water if gravy becomes too thick.

                                                               Chicken Vindaloo

1.5 kg chicken, cut into bite-size pieces
2 tsp ground cumin
10 g mustard seeds
1 tsp black peppercorns
30 g cumin
1½ tsp black mustard seeds
1 large onion, sliced
3 tsp fenugreek seeds
1 cup (250ml) water
1 tsp ground cardamon
1/3 cup (100 ml) vinegar
1 (10cm) cinnamon stick
Salt to taste
6 tablespoons white wine vinegar
Oil for cooking
1 tsp salt
Spice Blend:
1 tsp brown sugar
10 shallots
1½ tsp cayenne<
6 cloves garlic
2 large onions
20 dried chillies, soaked in water and deseeded
3-5 tablespoons ghee or olive oil
2.5 cm ginger
5 tablespoons water
8 garlic cloves, peeled
Large piece of ginger root, peeled and roughly chopped
3 tsp ground coriander seeds
½ tsp ground turmeric
250ml tomato passata or puree
750 g chicken breasts, cubed
2 medium potatoes
½ bunch freshly chopped coriander

                                                                     Sugee Cake
60g plain flour
1 teaspoon baking powder
15 egg yolks
280g caster sugar
350g butter, softened
1 teaspoon vanilla essence
1 teaspoon almond essence
250g semolina/sugee flour
110g finely ground almonds
1 tablespoon brandy

,                                                             COMMON INGREDIENTS
-Whether fresh, dried, large, small, red, green, ground into a paste or whole, chillies are indispensable to the Eurasian chef.
-Dried fermented shrimp paste is a popular, strong-smelling condiment used mostly by Eurasians, Peranakansand Malays to cook dishes.
-Coconut are grated and added to desserts or squeezed for coconut milk. 
                                         TYPICAL COOKING METHODS OF EURASIANS

-Stir-frying
-Steaming

              THE EURASIAN TABLE ETIQUETTE AND TABLE SETTINGS

 The lower edges of the utensils should be aligned with the bottom rim of the plate, about one inch up from the edge of the table.

·         To avoid hiding a utensil under the rim of a plate or bowl, lay it approx

imately one inch away from the plate's side.

·         To eliminate fingerprints on the handle, hold flatware by the "waist," the area between the handle and the eating end of the utensil.

·         Elbow room requires a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next.

·         Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be served before the guests are seated.

·         The water glass should be placed approximately one -inch from the tip of the dinner knife.

·         Place knives with blades facing the plate.

·         When an uneven number of people are seated, the odd-numbered place settings are laid opposite the middle of the even-numbered place settings

·         Service Plate. Place the service plate in the center of the place setting.

                    

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