 Hainanese curry rice inSingapore | |
| Course | Main course |
|---|---|
| Place of origin | Singapore |
| Created by | Chinese Singaporeans |
| Serving temperature | Hot |
| Main ingredients | Steamed white rice smothered in a mess of curries and braised gravy |
Hainanese curry rice is aSingaporean dish consisting of steamed white rice smothered with curries and gravy, characteristically accompanied bycurry chicken,pork chop,chap chye (braised cabbage) andkong bak (braised pork). It originates inSingaporean cuisine and is not thought of as part of thecuisine of Hainan, China although it was created byHainanese people.[1]
Hainanese curry rice developed duringBritish colonial rule in Singapore. It was started byHainanese living inSingapore, who were often employed by the British as well as the wealthyPeranakans (Straits-Chinese) as chefs in their homes.[2] Pork chop was adapted fromBritish cuisine and the rest of the ingredients, such as curry chicken,babi pongteh and chap chye, were fromPeranakan cuisine. These were adapted for Hainanese curry rice. Loo's, one of the most well-known and popular Hainanese curry rice vendors inSingapore, started operations in 1946 and is situated inTiong Bahru Market.[3]
Traditionally, steamed white rice forms the base of this dish. In recent years, some outlets, for example Jin Soon Fa Curry Rice, offer brown rice as an option.[4]
The curry is milder and thicker than its South Asian variant.[5]
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