About
Chilli Padi
Awards Winner Restaurant
Winner Of Singapore Gourmet Hunt -
Most Popular Aisan Restaurant Award ( Public Voting)
Conducted by Mediacorp Radio 95.8FM Capital Radio and
Love 97.2FM in conjunction with Restaurant Association of Singapore
Most Popular Peranakan Restaurant
April 2002 ( Public Voting)
by South East Community Development Council
Exellent Food Award - Egg Skin Popiah
by Food and Entertainment Guide for Executives 98/ 99
Excellent Food Award 2002 - Ayam Bua
Kuluak, Curry Chicken
Food & Entertainment , Publisher Asian Trade Press Pte. Ltd.
Singapore's Best Restaurant 2002
2002 Gourmet Guide
by Singapore Tatler
Singapore's Best Restaurant 2003
2003 gourmet guide
The Great Tables Of Singapore 2003
by Tables
Singapore's Top Restaurant 2003
by Wine and Dine
Wine & Dine 2004
Singapore Tatler 2004
The Great Tables of Singapore 2004
History Culture Peranakan
Peranakan culture is essentially a cultural blend of mainly Chinese,
Malay and some European descent.
The Peranakan community evolved some two to three hundred years
ago when Chinese traders established business ties with the locals
from the Malay Peninsula, including Singapore. With the blending
of the different races, cross-cultural relationships and interracial
marriages gave birth to the Peranakan when these traders married
local Malay women. Subsequent generations of Chinese-Malays from
this marriage of cultures came to be known as Peranakan, which means,
"locally born" in the Malay language.
To Westerners, they are commonly known as "Straits-born Chinese".
Nonya Cuisine
Nonya Cuisine is usually hot and spicy with intense flavours ,
mainly from the liberal doses of pungent roots such as ginger and
tumeric , aromatic leaves and spices and other similarly strong
flavoured ingredients, such as shrimp paste, shallots, tamarind
and chilli peppers. It is probably the most innovative and interesting
of Singaporean cuisine.
Preparation of Nonya cuisine tends to be rather time-consuming.
Slow cooking is common to extract the flavours of the spices and
ingredients, but stir-frying is also used. Some of the more popular
dishes are Green Bean Sambal, which uses the pungent Chinese dried
shrimps, and Otak Otak fish paste steamed in banana leaves.
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