Singaporean Cuisine
Singaporean Cuisine is as diverse as the culture it springs from. The food created and enjoyed in Singapore is full of delectable treats, and is extremely enjoyable. The cuisine is divided into four different groups, which represent four different cultural fusions: Singaporean-Malaysian/Indonesian, Singaporean-Chinese, Singaporean-Indian and Nonya Cuisine.

Singaporean-Malaysian/Indonesian food tends to be dominated by spices, herbs and chilies. Basil, Lemongrass and Ginger are commonly used, as are various curry spices. Mee Rebus, a dish of egg noodles served with potatoes and egg in a thick sweet sauce falls under this category. Rojak is a salad of vegetables, pineapple, bean sprouts and cucumber in a sweet sauce.

The cuisine of the Singaporean/Chinese fusion tend to be extremely rich, with spices and peanuts often flavoring the dishes. Chicken Rice is an common dish, with roasted or poached chicken served in a broth with rice.

Indian immigrants form over 7% of Singapore's population, and many Singaporean dishes are now a direct fusion of these two cuisines. Roti Prata is an Indian-style pancake that is made extremely thin, and is eaten with either curry or a sprinkle of sugar. Murtabak is a common Roti Prata dish, filled with Mutton and curried vegetables.

When Chinese traders came to Malacca and settled, many married local Malay women. A new fusion cuisine emerged from these marriages, which incorporates Chinese rice and noodles with Malay curries and spices. The Nonya cuisine got its name from the female offspring of these unions, who were called Nonyas. Since the women primarily stayed home and cooked long, elaborate meals of this style, the Nonya Cuisine was born. Laksa is a delicious soup of spicy coconut broth, quail egg, prawns, tofu and noodles. Batik Keluak is an especially flavorful treat, consisting of stuffed Indonesian nuts cooked with chicken.