Eurasian dishes are associated with celebratory occasions, and holidays related to Christianity, such as Christmas and Easter. The dishes are typically eaten with rice, served for family, where a scrumptious feast is laid out during family gatherings. A good balance of flavours are ensured, with the planning of every meal.
During Christmas, pie with fillings from a meat stew, and feng (a stew made with pig’s innards) would be served. Notably, the famous curry debal is traditionally a Boxing Day dish. Every Eurasian family would have their own version of the dish. Debal means leftovers in Creole-Portuguese as the dish would be prepared with leftovers. Its main ingredients include babi panggang (roast pork belly) and rempah (herb and spice paste made from candlenuts, tamarind, mustard seeds, onions, vinegar, fresh and dried chilies). Curry debal is also commonly referred to as “Devil’s Curry” because of the spiciness of the dish. During Easter, sweet, creamy desserts like kueh kochi would be made, and would be served whenever there are guests.
In Singapore, local substitutes, such as tapioca as a binding agent, and the use of coconut and gula melaka in dessert, reflect how the local community has adapted some dishes to suit local taste buds.