Throw the Chinese, Malays, Indonesians and Indians together in a tiny island and out comes an incredibly delicious cuisine that is complex, rich and diverse.   In Singaporean hawker stores, for example, chefs of Chinese ethnic background influenced by Indian culture might experiment with condiments and ingredients such as tamarind, turmeric and ghee, while a Tamil chef might serve a fried noodle dish.    It is an amalgam of all these cultures and influences that is uniquely Singaporean!