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By the end of the 19th century, Singapore was perhaps the most cosmopolitan city in Asia.

The migrants had come from places with long established culinary traditions.

Now began the process of blending which has produced some of Singapore's most interesting dishes, even cuisines.

The hybridisation began the day a Malay girl married a Chinese man to form the first of the Straits or Peranakan Chinese.

Not all babas (Peranakan men) and nonyas (Peranakan women) had a Malay ancestor,

but they were distinguished from the more recently arrived Chinese by the Malay dress of the womenfolk and by their cuisine.

Straits Chinese or nonya cuisine combined the Chinese affection for pork prohibited to Muslim Malays

with Malay Ingredients such as coconut milk, fragrant roots and herbs, chillies and dried spices for character.

Certain Chinese dishes such as braised pork were not ignored,

but took on a Singapore overtone with addition of lemon grass and galangal, and many a bland Chinese dish

was given a shot with pungent Sambal Belacan, a spicy condiment of dried shrimp paste and chillies.

Another community, the Eurasians, also developed a hybrid cuisine which shares much with

Straits Chinese cuisine but does not forget its European roots in its focus on roasts,

steaks and chops seasoned with soy sauce and eaten with Sambal Belancan or chilli sauce.

Neither does the community forget its Indian roots in certain dishes such as Vindaloo,

a pork curry tarted up with vinegar, and Devil Curry which, as its name implies, can set your tongue on fire.

Even without intermarriage, it is not possible to live cheek by jowl with someone of another ethnic community

without picking up ideas on food. Perhaps surprisingly, the British, not noted for their cuisine,

were also sources of inspiration. The colonial memsahibs  employed Hainanese boys as cooks

and they interpreted western cuisine for the colonial masters in a way which Singaporean classics such as

Hainanese pork chops.

When a Singaporean thinks of Indian food, he thinks of fish-head curry,

which is a dish that no son of India has heard of until he comes to Singapore.

Indians may eat curry only but only the Chinese have the tradition of eating such things as

heads, tails, ears, and entrails. Mee Goreng, again sold only by Indians,

is another Singapore Indian classic not found in India since yellow Hokkien noodles (mee) cannot be found there.

With Straits Chinese cuisine may be Chinese food with strong Malay overtones, local Malay food

has also incorporated Chinese ingredients such as noodles, beansprouts, beancurd and soy sauce.

This has produced Singaporean Malay dishes such as Mee Soto and Tauhu Goreng.

Chinese food itself has evolved with distinctive Singapore touches which show the influence of other ethnic communities.

Hainanese chicken rice may sound like it comes from the Chinese island of Hainan.

It was once prepared only by the Hainanese in Singapore although you would be hard to put to find it on Hainan,

especially with that critical accompaniment of chilli sauce made of fresh ginger, chilli and vinegar.

The range of what people eat has grown tremendously. A proper meal once consisted only of rice and some side dishes.

Today sandwiches, burgers and pizzas go down just as well as noodles and rice.

Singaporean eat very eclectic meals with components or dishes

from different cuisines, and even ways of eating it are as eclectic.

Different communities eating together means the host has to be mindful of religious strictures

and choose food acceptable to all. Hindus will not eat beef, Muslims will not eat pork,

and some Chinese do not enjoy mutton or beef. Malay and Indian food pose no problems,

and Chinese food being highly adaptable can now be found in halal Chinese restaurants

conforming to Muslim dietary restrictions; these even attract Chinese customers

who can now eat comfortably with their Muslim friends.

The resulting mix has made the Singapore food scene more lively and far richer,

introducing unique combinations which did not exist in the culinary traditions from which they stem.

(to be continued)

Keeping fit and healthy through exercise means you have:

Strength: to push, pull and lift loads without straining yourself.

Stamina: to sustain any daily activity you do.

Suppleness / Flexibility: to help you bend, stretch and twist

in your daily work without hurting yourself.

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Hearts & Lungs    It strengthens heart and lungs and makes them work more efficiently.

It reduces your risk of heart attack and stroke.

HDL-Cholesterol    It increases the HDL Cholesterol ("Good Cholesterol") in your blood, protecting you against heart attack.

Blood Pressure, Diabetes    It lowers your risk of high blood pressure and diabetes.

Those who are already affected will also benefit from exercise. It helps control these diseases.

Blood Circulation    Your blood circulation will improve.

Weight    Regular exercise burns fat and helps you get trim and fit.

You'll look good. It controls your appetite too, so you actually eat less.

Muscles And Joints    Your muscles become stronger and your joints more flexible.

You can avoid backache and other aches in later life.

Mind    It keeps you alert and relieves stress. You'll feel good. Your sleep better too.

Bones    It keeps bones strong as you get older and prevents osteoporosis (thin bones)

and fractures in women after menopause.

Bowels    It helps you have regular bowel movements.

Aging    Fit people remain alert, active and well-coordinated into their later years.

Family Togetherness   Exercising with your family helps improve communication and reduces stress in relationships.

Meet New Friends    Join a group that exercises, and make new friends.

Live Better    Having a regular exercise program helps you with other health habits - like controlling your appetite,

quitting smoking and alcohol.

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