Majority of the Chinese population in Singaporeans belong to the Hokkien dialect, mostly having migrated from China’s Fujian province.
The Hokkien cuisine is often thought to be less sophisticated, compared to say Cantonese food, or light, compared to Teochew dishes. This is because the Fujian province has suffered extreme famines in the past, which affected harvests. Thus, cooking filling meals was an important consideration for the inhabitants.
But perhaps it is the dishes’ simplicity and heartiness that make them appealing. So if you’ve always enjoyed this simple dialect fare, why not try out these three recipes at home.
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Pauline is a journalist, culinary researcher and cookbook author with a particular interest in food culture and history. Currently working on her fourth and fifth cookbooks, Pauline also maintains a food and travel column in China daily, China's largest English news publication.
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