Feng or Feng Curry or Curry Feng refers to a spicy Eurasian curry dish containing minced beef or pork; minced pig’s kidney, liver, stomach, tripe and tongue; and various spices. Moreover, Feng is a spicy curry with pig entrails, organs or offals. Feng is traditionally eaten by Eurasians on Christmas and New Year’s Day. It is said that this curry is best eaten a day older, when the meat and the liver soaked up the taste of the curry sauce.
Feng is one of the dishes representing Eurasian cuisine in Singapore.
Chicken can be used as a substitue for pork and Feng curry powder used to spiced up this dish is sold from the spice shops in most wet markets in Singapore. Feng curry powder is a mixture of coriander, turmeric, fennel and cumin powders.
Feng can be served with bread or steamed rice.
The word Eurasian refers to one of the races in Singapore (the other 3 are: Chinese, Malay and Indian). The Eurasian community in Singapore is a small but influential ethnic group that has been present since the early 19th century in the country. Eurasians are persons with mixed European and Asian lineage. Most Eurasians in Singapore can trace the European part of their ancestry to the Portuguese, Dutch or British, while others are of Danish, French, German, Italian or Spanish descent. The Asian component of their ancestry is usually derived from the Chinese, Malays or Indians.