History of Sweet & Sour Pork · Ku Lou Yok 咕嚕肉的歷史

Ku lou yok known as sweet and sour pork in English is a Cantonese food icon found across the world in various versions. Ku lou yok is a flexible dish that can take on many tweaks without losing its authenticity or identity.

History of Teochew Porridge 潮州糜 Chaoshan Singapore Malaysia Thailand

Teochew style porridge with side dishes is popular in Singapore and found in hawker centres, coffee shops, restaurants, hotels and for a while, even served on SIA (Singapore Airlines) flights.

Singapore & Malaysia Bak Kut Teh History 肉骨茶的歷史

Bak kut teh can be found in both Singapore and Malaysia though they differ in form and taste. Generally, the Malaysian variety is savoury herbal in brownish soup while the Singapore version is peppery in lighter colour soup. 

History of Hakka Yong Tau Foo • From Clan Wars to Food Heritage Co-creators 酿豆腐 • 酿菜 • 酿料

Yong tau foo 酿豆腐 like lei cha 擂茶 are iconic dishes of the Hakka people. The Hakka people originally from the Yellow River basin in central China, migrated south over nearly 2000 years due to invaders from the north (Xiongnu, Mongols, and later Manchus).

Today, Hakka people have migrated across the world and formed the fourth largest Chinese community in Singapore. Everywhere they went, the Hakka brought yong tau foo with them because to the Hakka, "there is no banquet without stuffed dishes" 无酿不成席. At every Hakka celebration, there is yong tau foo on the table.

History of Fried Oyster Omelette • Orh Luak • Orh Chien • A Dish Born of Famine 蚝烙 • 蠔煎

Known as orh chien in Hokkien and orh luak in Teochew, oyster omelette is like a minor luxury as it costs more than a typical serving of noodles in Singapore and Malaysia. The dish is still commonly found in Singapore though not every hawker centre has an orh chien or orh luak stall. Most Teochew or Hokkien restaurants have oyster omelette on their menu as it is popular among Singaporeans.

Though a slightly premium hawker dish today, orh chien / orh luak was actually created during famine in southern China. The dish helped fed people during famine and survived in the cuisine of southern China (and Southeast Asia) to this day.

Was There Ever a Lanfang Republic in West Kalimantan? 蘭芳共和國 • 真有其事吗?

There was once a supposed democratic entity in West Kalimantan referred to as Lanfang Republic which existed for 107 years between 1777 and 1884. It lasted longer than the kingdom of Singapura which existed for 99 years between 1299 and 1398.

Both Lanfang and Singapura were vanquished by foreign hegemons - Singapura by the Majapahit empire in 1398 and Lanfang by The Netherlands in 1884. The story of Singapura is still being told in Singapore but Lanfang has been reduced to an obscure footnote of history.

In 2013, Singapore Minister Chan Chun Sing cited the Lanfang Republic as a cautionary tale to remind Singaporeans not to take the country's long term survival for granted.  So, what was this Lanfang Republic?

Foods that Bind · Social Glue of Hakka People · Abacus Seed, Lei Cha and Poon Choi 客家人

Hakka people left their ancestral homeland around 300 AD when their home in the Yellow River valley was conquered by nomadic invaders from the north. For the next 1,700 years, the Hakka people kept moving south to escape wars and conflict. Today, there are over 100 million Hakka in the world with half living in China and the rest around the world.

Where do Hakka Come From? History of "Guest People" Migration & Cuisine 客家五次遷徙

Hakka 客家 people form the fourth largest community among ethnic Chinese in Singapore. Hakka presence in Singapore hawker culture can be seen in dishes like yong tau foo, lei cha rice, Hakka beef noodles, etc. In Johor (Malaysia), there are choy ban (bamboo shoot / chive dumplings), deep fried fermented bean curd pork, bitter gourd soup, Hakka mee, etc.

Hakka dishes are historic dishes, artefacts from China's ancient Central Plains, centred in today's Henan province. These dishes came to us through five great migrations of Hakka people to the South, a long march starting nearly 2,000 years ago.

History of Hakka Lei Cha Rice 🌩 Thunder Tea Rice has Nothing to do with Thunder or Lightning 客家擂茶

Lei Cha is an iconic dish of the Hakka people. Who are the Hakka and how did this dish come about?

History of Mala Xiang Guo 🔥 How the Fiery Dish Came to Singapore 麻辣香锅

Mala Xiang Guo 麻辣香锅 is a dish from China that has recently taken root in Singapore's hawker culture - MLXG stalls are found in many hawker centres and food courts across the island now.

Introduction to Sichuan Cuisine & What to Order in a Sichuan Restaurant 四川菜.以味为本

Sichuan cuisine is one of China's eight regional cuisines and one of best known globally. Most people associate Sichuan cuisine with its signature tongue and mouth numbing spiciness.

The Eight Regional Cuisines of China are Shandong, Anhui, Hunan, Guangdong, Fujian, Sichuan, Jiangsu, and Zhejiang. 

What is Hunan Cuisine? It is China's Hottest Food 湖南菜.湘菜

Hunan cuisine 湖南菜 is also known as Xiang cuisine 湘菜 because the Xiang Jiang river runs through the south central Chinese province. Hunan cuisine is one of the eight major cuisines of China which includes Cantonese, Jiangsu, Anhui, Fujian, Shandong, Sichuan and Zhejiang cuisines.

Four Principles of Chinese Food Culture 精美情礼

Since ancient China, food has moved beyond the basic human need for sustenance to become expressions of culture and identity. Food is linked to how Chinese view and understand the world.

History of Hainanese in Singapore Cuisine & Hawker Culture. Their Biggest Influence is Non Hainanese 🤔

The Hainanese make up only 6% of Singapore's Chinese population, yet their influence on Singapore hawker culture is far bigger than their numbers suggest. Indeed, Hainanese influence on Singapore food is actually bigger than most people realise as there is more than what meets the eye 🤔

Shawan Water Buffalo Milk Banquet & Other Fascinating Dishes of Guangzhou China 沙湾牛奶宴.沙湾古镇

Shawan Ancient Town 沙湾古镇 is located within the Panyu district of Guangzhou city. Shawan is famed for their water buffalo milk dishes and unique cuisine. The ancient town founded during the Southern Song dynasty is a Must Visit on any foodie trip to Guangzhou.

Note: Images are screengrabs from CCTV video  沙湾：食不厌精.

History of Kang Kong from Sejarah Melayu 📗 Malacca Envoy Introduces Kang Kung to Emperor of China 马来风光

I think it is safe to say that almost everyone in Singapore and Malaysia have eaten kang kung in one form or another. The humble vegetable is used in many dishes in Singapore and Malaysia, as a garnish or the main ingredient itself. There's a curious story about the Malacca ambassador, the emperor of China and kangkung in the Sejarah Melayu or Malay Annals.

Wine Brewing in Old Temasek 🌴 Dawn of Singapura Drink Culture 700 Years before Singapore Sling 🍸

Today, Singapore has a thriving, innovative, exciting drinking scene. But, when did drinking start in Singapore? What is the original Singapore drink culture? Nobody really knows.

Apparently, people in Singapore were already enjoying their drinks 700 years ago. This we know, thanks to the travelogue of Wang Dayuan 汪大渊, a Chinese adventurer who passed this way around 1330.

History of Ang Ku Kueh 红龟粿 · From Tortoise Worship to Trendy Snack

Ang ku kueh 红龟粿 or literally "red tortoise cake" in Hokkien Chinese is ubiquitous in Singapore and Malaysia, and is also common in Indonesia and Thailand. Often listed among Nyonya kueh, the glutinous rice cake with mung bean paste filling originated in China.

History & Guide to Different Types of Nyonya Kueh

Nyonya kueh are bite size cakes, sweets and snacks which are a big part of Peranakan cuisine. Nyonya kueh are often colourful and always addictively delicious. There are over a hundred varieties - this post trace their origins and highlight a selection of the most popular ones.

The First Nanyang Cuisine was Peranakan ● Its Malacca Roots during the Ming Dynasty 1368 - 1644

In the 1,000 years from the Han dynasty (206 BC - 220 AD) to the end of the Yuan dynasty (1279 - 1368), Chinese presence in maritime Southeast Asia was mainly limited to traders, pilgrim monks and envoys. Most were transients but some traders had families with local wives in the seaports of Malaya, Indonesia (i.e. Malay archipelago or Nusantara) and the Philippines. Nanyang cuisine was born in the kitchens of these traders' local wives.