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Singapore Cooking: Fabulous Recipes from Asia's Food Capital

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Overview

An abiding Singaporean passion, food is a central part of life on this multicultural island. Singapore Cooking is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad).

With this cookbook by your side your acquaintance—or re-acquaintance—with ...

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Singapore Cooking: Fabulous Recipes from Asia's Food Capital

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Overview

An abiding Singaporean passion, food is a central part of life on this multicultural island. Singapore Cooking is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad).

With this cookbook by your side your acquaintance—or re-acquaintance—with Singaporean food promises to be an exciting and mouthwatering experience.

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Product Details

  • ISBN-13: 9780804844833
  • Publisher: Tuttle Publishing
  • Publication date: 8/5/2014
  • Edition description: Hardcover with Jacket
  • Pages: 128
  • Sales rank: 812,723
  • Product dimensions: 9.20 (w) x 11.90 (h) x 0.60 (d)

Meet the Author

Terry Tan is a leading cooking teacher, consultant and historian. He also writes and broadcasts regularly on Asian and Oriental food and cooking.

Christopher Tan is a writer, editor, food consultant, and photojournalist who regularly contributes articles, recipes and pictures to several magazines in Asia. www.foodfella.com

Edmond Ho is a noted food, travel and lifestyle photographer based in Singapore.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted September 24, 2014

    This is a beautiful, fascinating, well-thought-out cookbook. It

    This is a beautiful, fascinating, well-thought-out cookbook. It begins with some history and information, then sort of a dictionary (with pictures which is great!) of Singapore ingredients, before moving on to a section called 'Marinades, Chutneys, Sambals and Achars' which also includes recipes for making your own curry powders (there's more than one) and Garam Masala Spice Mix. From there it moves on to 'Snacks, Soups and Salad', "Breads, Rice and Noodles', Chicken and Duck', 'Seafood', 'Meat', 'Vegetables' and finishes with 'Desserts'. There are lovely photos of the dishes, and the recipes are clear and easy to follow. You will want to have a good specialty food store nearby for ingredients such as pandanus leaves and juice, fresh cardamom pods, fish cake and fresh tumeric root.

    I am intrigued by these dishes as they are very different from what I'm used to eating. I'm hoping to make Curry Puffs in the near future. I love the Quick Rice with Chicken and I can't wait to try the Bergedel Potato Fish Cakes. I also want to make up the spices to have on hand over time, I just have to get a couple of the spices (like fenugreek seeds) that I'm missing.

    I have thoroughly enjoyed this cookbook and highly recommend it to anyone. I hope you enjoy it as much as I did!

    I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.

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  • Anonymous

    Posted August 28, 2012

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    0 out of 1 people found this review helpful.

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