Hainanese curry rice

Hainanese curry rice
Course Main course
Place of origin Singapore
Serving temperature Hot
Main ingredients Steamed white rice smothered in a mess of curries and braised gravy
Cookbook: Hainanese curry rice  Media: Hainanese curry rice

Hainanese curry rice is a Chinese Singaporean dish consisting of steamed white rice smothered in a mess of curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork). It originates in Singaporean cuisine and is not thought of as part of the cuisine of Hainan, China.[1]

History

Hainanese curry rice developed during British colonial rule in Singapore. It was started by Hainanese living in Singapore, who were often employed by the British as well as the wealthy Peranakans (Straits-Chinese) as chefs in their homes.[2] Pork chop was adapted from British cuisine and the rest of the ingredients, such as curry chicken, babi pongteh and chap chye, were from Peranakan cuisine. These were adapted for Hainanese curry rice. At that moment, it was an instantly recognized dish. Loo's, one of the most well-known and popular Hainanese curry rice vendors in Singapore, started operations in 1946 and is situated opposite Tiong Bahru Market.[3]

See also

References

  1. ↑ Chen, Evelyn (14 April 2011). "Singapore hawker hunting with food blogger Leslie Tay". CNN. Retrieved 2016-02-01.
  2. ↑ "The story of No Name Hainanese Curry Rice". The Straits Times. Retrieved 2016-02-01.
  3. ↑ "Loo Hainanese Curry Rice: A legend still going strong after 70 years". The Malay Mail Online. Retrieved 2016-02-01.
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