Cook S Straits
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The Best Of Singapore Cooking
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Author : Yee Soo Leong
language : en
Publisher: Marshall Cavendish Cuisine
Release Date : 2013
The Best Of Singapore Cooking written by Yee Soo Leong and has been published by Marshall Cavendish Cuisine this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking, Asian categories.
The very unique quality of Singapore cuisine makes it among the most favoured in the world. It gleans the best culinary styles from neighbouring countries and adapts them to suit the taste of the discriminating local. The Best of Singapore Cooking, with more than 300 time-tested recipes ranging from Chicken Rice and Char Kway Teow to Roti Jala, was compiled by Mrs Leong Yee Soo, acknowledged culinary matriarch who enjoyed the formidable reputation of being the foremost authority on Singapore food. Published in response to overwhelming demand for her recipes, this book is a fine testimony to her skills. Twenty sections highlight, among others, top choices of home staples, sumptuous desserts, hawker favourites, Nonya kuih and specialties. In addition, 'Special Combinations' provide a guide to menus of dishes traditionally served together, as in Nasi Padang. In full colour, The Best of Singapore Cookingfeatures more than fifty mouth-watering photographs and countless other illustrations, easy to follow step-by-step instructions, helpful hints and useful guidelines to cooking. This book makes an ideal gift and is an absolute must for lovers of Singapore food. 'Mrs Leong Yee Soo belonged to the last generation of Straits 'nonyas' to whom good cuisine was an article of faith and personal challenge.'
Soya And Spice
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Author : Jo Marion Seow
language : en
Publisher: Landmark Books Pte Ltd
Release Date : 2009
Soya And Spice written by Jo Marion Seow and has been published by Landmark Books Pte Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
My parents were my first cookery teachers and our little kitchen was my classroom. I, being the eldest, often pitched in to help with food preparation, eventually learning to cook at a fairly young age. The food of my childhood is humble and simple, yet hearty and wholesome. Some, like Hiang See Poong (Salted Black Bean Rice), Ang Zhao Mee Sua (Rice Wine Vermicelli Soup) and Fish Cake Rolls, you will not find in food centres or restaurants, others are much better tasting home-cooked versions of popular Teochew favourites such as Soon Kueh (Turnip Rice Cake), Braised Duck, Hae Chor (Prawn Balls), Lor Bak (Braised Belly Pork) and Oh Nee (Yam Pudding). Then there are also the Malayanised dishes of Hae Bee Hiahm (Spicy Prawn Floss), Hiahm Bak (Spicy Pork) and Assam Prawns. To these I have added a few of my own creations, including Roast Turmeric Chicken and Dory with Curry Leaves. In this book, I share with you the recipes for these dishes and many more passed down by my parents, uncles, aunts and grandparents. They are recipes which I have used countless of times in my own kitchen for my own family. We all have an emotional connection to food. Thus, I decided that I had to do more than just pass on our family recipes. I had to write of the times my grandparents and their children lived in, and when I was a little girl. So, I have written about food that evokes powerful memories – of sights, smell and tastes that can, in an instant, transport us to another time. I have invoked for you a past that is part of our children's inheritance. One of those rare folks who can draw on both science and tradition to explain the whys and how-tos of cooking, Jo Marion Seow's recipes are full of flavor and feeling. Whether you want to replicate her dishes or just gather fodder for social conversation, Jo's book is a delight. — Tan Shee Lah Soya and Spice is a cookbook after my own heart, full of reminiscences of her family and the past. Food history is hard to come by and when a writer such as Jo Marion Seow delivers it with such warmth and flavour, it is a treat. The food she writes about, mostly wholesome home cooking, also raise happy memories of the Teochew side of my family and I love her leisurely accounts of how to make well-loved dishes such as Teochew ap, Hae Chor and yes, Oh Nee, that sweet sticky yam dessert. — Sylvia Tan
In A Straits Born Kitchen
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Author : Geok Boi Lee
language : en
Publisher: Marshall Cavendish Cuisine
Release Date : 2021
In A Straits Born Kitchen written by Geok Boi Lee and has been published by Marshall Cavendish Cuisine this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking categories.
A unique collection of iconic dishesfrom the Straits-born community, including Eurasians, Chetti Melakans, Indonesian Chinese, Malays and Indonesians that became family favorites through the generations While researching the Straits-born community for this cookbook, Lee Geok Boi realized that the culinary delights typically classified as Peranakan were more than just Straits Chinese. They are also Eurasian, Chetti Melakan, Indonesian Chinese, Malay and Indonesian. The trove of salads, curries, soups, stews, kueh-kueh, cakes and biscuits are all found in the different branches of the Straits-born communities who were drawn to this island at the crossroads of world trade. They show the histories of exploration, economic imperatives and colonization that go back to the days of the Maritime Silk Road. Although there are differences, Straits-born cuisines share many common elements and dishes. Fragrant local roots and leaves, chillies originally from Central America, and spices from the famed Spice Islands and South and West Asia were ground up to prepare iconic dishes that became family favorites through the generations. Discover the rich history and unique culinary flavors of the Straits-born communities with Lee Geok Boi's In A Straits-Born Kitchen. Includes dual measures.
Cook S Straits
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Author : Ernst Dieffenbach
language : en
Publisher:
Release Date : 1843
Cook S Straits written by Ernst Dieffenbach and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1843 with Maori (New Zealand people) categories.
Dieffenbach's extended account of his New Zealand visit. Vol. I outlines his journeys in the North Island with two chapters on the Maoris and whalers of the Sounds. More important expeditions were to the Hutt River headways, his ascent of Egmont, his walk to Mokau and journey through Waikato to Taupo and Rotoaira returning by Rotorua and Tauranga in company with W.C. Symonds and (for part only) A.D. Best. His visits to many parts of Northland in company with a Capt. Bernard on the latter's vessel are outlined ... The second volume has an extended treatment of the Maoris, their culture, traditions and a lengthy section on the language with grammar, vocabulary and examples. Dieffenbach has a short chapter on the flora and over 120 pages on the fauna by J.E. Gray of the BM. Cf. Bagnall.
Cook S Wild Strait
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Author : David MacIntyre
language : en
Publisher:
Release Date : 1983
Cook S Wild Strait written by David MacIntyre and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cook Strait (N.Z.) categories.
The Cooking Of Singapore
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Author : Chris Yeo
language : en
Publisher:
Release Date : 1993
The Cooking Of Singapore written by Chris Yeo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cookery, Singapore categories.
Asian Soups Stews And Curries
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Author : Lee Geok Boi
language : en
Publisher: Marshall Cavendish International (Asia)
Release Date : 2014
Asian Soups Stews And Curries written by Lee Geok Boi and has been published by Marshall Cavendish International (Asia) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Annotation Asian Soups, Stews and Curries is the cook's answer to meals that are the ultimate comfort food - wholesome, suitable for keeping and can be cooked in a single pot. Prepare these timeless dishes the Asian way with this collection of more than 100 easy-to-follow recipes. Discover how to stew vegetables, and the various types and cuts of meat and seafood, as well as the many ways of enjoying and serving these soups, stews and curries. Also included are recipes for stewed desserts to wrap up the meal or serve as a pick-me-up at any time of the day.
Plusixfive
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Author : Goz Lee and Friends
language : en
Publisher: Epigram Books
Release Date :
Plusixfive written by Goz Lee and Friends and has been published by Epigram Books this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Winner, Best Chef Cookbook, Singapore, Gourmand World Cookbook Awards 2014 Winner, Best Illustrations, Singapore, Gourmand World Cookbook Awards 2014 Lamenting the lack of good Singaporean food in London (Singapore fried noodles doesn’t count), Goz Lee started the plusixfive supper club out of his one-bedroom flat in Islington, determined to showcase his country’s cooking to hungry Londoners. Since its founding, plusixfive has taken the London supper-club world by storm, regularly selling out its monthly dinners and counting among its guests celebrity chefs, food critics, bloggers and television stars. Taking its name from Singapore’s international dialling code, plusixfive is the result of one young, homesick and hungry Singaporean’s desire to share the spirit of delicious food and good company. Along the way, Goz found two like-minded, food-obsessed Singaporean food bloggers to continue his culinary legacy while he moved to Hong Kong to expand plusixfive’s ventures abroad. He also picked up a motley crew of volunteers, all of whom contribute to the supper club in their free time. Structured like a regular supper-club night, Plusixfive: A Singaporean Supper Club Cookbook is packed with stories about plusixfive’s signature dishes, memories of Singapore and guest recipes from the likes of Momofuku Seiōbo head chef Ben Greeno, Hollow Legs food blogger Lizzie Mabbot and The Straits Times food editor Tan Hsueh Yun. With passion and irreverence, Goz and his team demystify local hawker favourites like satay and chwee kueh and staples of Peranakan cooking like babi pongteh and ayam buah keluak, teaching you how to cook delicious Singaporean food right out of your own kitchen. Featuring over 50 recipes with full-colour photos and written in a casual, approachable style, this cookbook makes the perfect gift for homesick, overseas Singaporeans, or young people just embarking on their first culinary adventures in the kitchen.
Tastes Of The Straits
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Author : Tasty Tortilla Takeover Kond
language : en
Publisher: Independently Published
Release Date : 2023-09-26
Tastes Of The Straits written by Tasty Tortilla Takeover Kond and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-26 with categories.
Welcome to Tastes of the Straits: 102 Heritage Recipes - a fascinating cookbook designed to capture the unique culinary delights of the Straits region. This exciting journey takes you through the food history of the region while also providing you with a variety of diverse recipes utilizing a range of ingredients. Here, you are invited to discover classic recipes that trace their roots to the region's culture and history, with dishes that date back many centuries. Spanning the region between Malaysia, Singapore, Indonesia and beyond, the array of traditional recipes found in this cookbook is sure to inspire those passionate about cooking with traditional ingredients. While the collection features dishes that can be made in the modern kitchen, they remain heavily influenced by tradition. Whether you are just starting out your food journey or already an enthusiast of the Straits region's culinary delights, this cookbook is the key to unlocking flavourful new recipes and discovering the joy of cooking with a truly unique regional chutney. The first part of this cookbook takes the reader on an exploration of the region's history, its influences, and the traditional spice combinations that give dishes from the area their unique character. You will learn how ingredients like kaffir lime leaves, mace, cumin, and coriander - all well known in the region - are used as seasoning and flavourings to create a variety of dishes. Next, you will find more than 100 recipes for classic Straits Regional dishes from curries and sambals to appetizers and desserts. From flavorful fish and vegetable dishes to creative desserts, these recipes offer diverse flavors and regional favorites that will give you an inspiring culinary experience. With recipes organized by main ingredient, type of cooking, and taste profile, you can easily find a favorite to recreate and make your own. Each recipe includes clear instructions on how to prepare and cook the dishes, as well as helpful tips on ingredients, cookware, and other items you might need to achieve restaurant-level results. The recipes featured in this cookbook come to life through vibrant, full-color photographs and taste descriptions, providing a wealth of visually appealing reference points to inform your kitchen creations. Each page you turn holds a treasure chest of regional flavors and fragrances, making Tastes of the Straits: 102 Heritage Recipes an essential culinary journey back to the unique flavors of the Straits region. From novice cooks to experienced culinary professionals, this cookbook will be an inspiring reference guide and cherished memento of a region's unique cooking heritage.
Classic Peranakan Cooking
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Author : Marshall Cavendish Cuisine
language : en
Publisher: Cavendish Square Publishing
Release Date : 2010
Classic Peranakan Cooking written by Marshall Cavendish Cuisine and has been published by Cavendish Square Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking, Chinese categories.
The Peranakans, or Straits Chinese, are a people whose culture is characterised by a blend of Chinese and Malay beliefs, customs and practices. Beginning with the same foundation several centuries ago, their cuisine grew and became refined with Indonesian, Thai, Indian and even colonial influences. Rich with aromatic herbs and spices, as well as tropical produce such as coconut, pineapple and cassava, the 60 recipes featured here are time-tested classics distilled from generations of creative experimentation and ingenious adaptation by the fastidious Peranakan cooks of old. Emerging from truly multi-cultural roots, Peranakan food defies any comfortable definition other than being in a class of its own. Experience a unique taste of Southeast Asia with Classic Peranakan Cooking. 60 time-tested Peranakan recipes for both sweet and savoury dishes Includes insightful cooking tips and advice Recipes suitable for use in the modern kitchen Provides an insight into Peranakan culinary traditions