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TheEurasian cuisine of Malaysia and Singapore is a type offusioncuisine.

In general,Eurasians are people of any mixed European and Asian ancestry. However, if referring to Eurasian cuisine, usually the amalgamation of Portuguese, Dutch,British, Chinese, Malay, and also Indian andPeranakan influences is meant.^[1][2] Within this cuisine, ingredients in European dishes are replaced or complemented by Asian ingredients. Conversely, European ingredients are used in Asian dishes.^[2] The cuisine dates to the 16th century.^[2]

For example, cream in European recipes is replaced by coconut cream and dried Chinese sausage (lap cheong) is used instead of chorizo. Also, the use ofsoy sauce, chilli and ginger is used interchangeably with vinegar, mustard andWorcestershire sauce.

The word Eurasian is aportmanteau of European and Asian.^[2] There is no clear definition of what can be specified as Eurasian cuisine. It often includes ingredients from Dutch, British, Portuguese, Indian, Chinese cuisines as well as Malay.^[3] Some dishes are also found in other cuisines.^[2] By local adaptation(s), or by its ubiquitous presence within the Eurasian community, a dish is sometimes considered "Eurasian".

• Baca assam, beef cheeks cooked intamarind water.^[1]
• Chap chye, a stir-fried vegetable dish consisting of lily buds, wood fungus, shiitake mushrooms, glass vermicelli/cellophane noodles, bean curd sheets, cabbage, carrots and turnips, dried shrimp/prawn, and onions.
• Devil's curry or curry debal (Portuguese), chicken and potatoes in a sauce of chilli,galangal,lemongrass,ginger,turmeric powder,mustard seeds,shallots oronions,garlic,vinegar andkemiri nuts (candle nuts).^[3]
• Feng (curry)^[3]
• Oxtail stew (British), a stew withcinnamon, soy sauce andstar anise.^[3]
• Pang susi, a meat filled oven baked pastry.^[4]
• Putugal, a steamed rice cake.
• Kueh kochi pulot hitam, a cake of black and white glutinous rice flour with a filling ofmung beans or coconut.
• Semur, a type of meat stew (mainly beef), that is braised in thick brown gravy.
• Seybak, a salad made with porkoffal.^[4]
• Shepherd's pie (British), a traditional dish withmeat andmashed potatoes with the addition ofsoy sauce,oyster sauce, Chinesemushrooms andgarlic.^[3]
• Sugee cake, asemolina cake.

A formal Eurasian dinner will include a half dozen or more dishes.^[3] Typically the main meal is presented together and served with rice.^[3]

• Indo cuisine
• Kristang cuisine
• Peranakan cuisine
• Macanese cuisine, a fusion of Portuguese and Chinese cuisines^[5]

• Eurasian Singaporeans
• List of European cuisines
• List of Asian cuisines

• Gomes, Mary (2009),The Eurasian Cookbook, Horizon Books, Singapore,ISBN 981-04-4344-7
• Hutton, Wendy (2003),Eurasian Favourites, Periplus Mini Cookbooks, Periplus, Singapore,ISBN 978-0-7946-0136-2
• Pereira, Quentin (2012),Eurasian Heritage Cooking,Marshall Cavendish Cuisine, Singapore,ISBN 978-981-4346-46-7
• D'Silva, Damian (2012),Rebel with a Course, Ate, Singapore,ISBN 978 981 0703424

• Cuisine by continent
• Singaporean fusion cuisine
• Malaysian fusion cuisine
• European cuisine

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