(CLOSED) Eurasian food in a hawker centre in Singapore! INCREDIBLY RARE!

Popo & Nana's Delights
#01-70 Maxwell Food Centre
Opening hours: 11:30 - 15:30

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Glossary of terms

Achar — spicy pickled vegetables
Ayam buah keluak — Meat stew made with buah keluak, an Indonesian black nut (pangium edule or the "Kepayang" tree) that has a unique nutty, smoky, complex bitter flavour. Peranakan cuisine.
Babi tempra — Pork stewed with lime and soy sauce. Peranakan cuisine.
Beef smore — beef stew. originally Burgher, Sri Lankan but adapted by the Eurasians. Similar to European beef stews but darker, thanks to the addition of soy sauces. Eurasian cuisine.
Burgher: origins are a mix of European colonists (Dutch mostly, but Englsih and Portugese as well)
Chap chye — mixed vegetable stir-fry which originated in Fujian (Hokkien) province, China
Chicken shephard’s pie — originated in England. A meat pie with a topping of mashed potato
Devil’s curry — Also known as curry debal. A very spicy curry flavoured with candlenuts, galangal and vinegar and often served during Christmas and on other special occasions. Eurasian cuisine.
Fish molie (or moolie, moolee, moli) — fried fish cooked in coconut milk. Can be traced back to the Tamils of South India (in particular Kerala). Eurasian cuisine.
Lady’s fingers — okra
Nonya — (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”). Here it refers to the dishes that the Peranakans make.
Sambal belachan — a chilli sauce made out of chillis, lime, belacan and kaffir lime leaves
Udang nanas masak lemak — pineapple prawn curry. Peranakan cuisine.