The Spice of Success

Born and raised in Singapore, the term spice has been common in our foodfare. Spicy is often described in the taste of our local foods be it chinese, malay, indian or eurasian cuisines.There is definitely no lack in spicyness in all our foods. So if the term spicy is used, it depends also on your background to determine the level of spicyness. Usually, the malay and indian cuisines use curry and chillies in most of their dishes so they will be used to having spicy food for all their meals. The eurasians also has spicy dishes but would not have it regularly. The chinese differ according to their dialect group cuisines, for example, the cantonese do not use curries or hot chillies in their recipes so they will have problem eating spicy foods.

I would like to mention about a special chinese group called Peranakans (meaning Straits born chinese). Their cuisine had blended both the malay and chinese foods to form a fusion of sorts which has become a famous kind of cuisine naturally called peranakan food which is mostly spicy. Heres’s a photo of a Peranakan woman dressed in a traditional sarong kebaya and you will see that even the clothes are a blend or fusion of chinese and malay styles:


My lovely cousin Tina at a Peranakan Convention in 2012

The term Baba Nonya refers to Peranakan men and women.

So since I am partly peranakan, it is only natural that I would prefer my stories to have the unique taste and spicyness of the food. It has a wide variety of spices and extremely elaborate preparation and even process of cooking. The success would obviously be in the taste and I am now too hungry to continue.

The Spice of Success -DP
If “failure is the condiment that gives success its flavor” (Truman Capote), how spicy do you like your success stories?


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