Singaporean, Malaysian and Indonesian Cuisine

Singaporean, Malaysian and Indonesian Cuisine

4.0 3
by Christina S. Hwang, Ruyi Xie
     
 

Known for the rich mix of culture, ethnic groups, and religions, the cuisine of Singapore, Malaysia and Indonesia boast unique flavors that are influenced by each other as well as the neighboring cultures. The cuisine of this region uses a wide variety of indigenous fragrant spices and herbs, including coconuts and chilies. The innovation fusion from the Chinese,

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Overview

Known for the rich mix of culture, ethnic groups, and religions, the cuisine of Singapore, Malaysia and Indonesia boast unique flavors that are influenced by each other as well as the neighboring cultures. The cuisine of this region uses a wide variety of indigenous fragrant spices and herbs, including coconuts and chilies. The innovation fusion from the Chinese, Malaysian, Indonesian and Indian gastronomy creates a distinctly rich and unique, aromatic and flavorful cuisine. Famous dishes include Hainan Chicken and Rice, Prawn Noodle Soup, Penang Noodle Soup, Beef Curry, Sate, Sticky Yellow Rice, Fried Banana, and Coconut Topioca Pudding.

Christina Sjahir Hwang has carefully selected 68 delicious and easy-to-follow recipes, with special sections on commonly used ingredients and an array of sauces and pastes to facilitate the reader's knowledge and appreciation for the cuisine of the region. This latest addition to We-Chuan Publishing's popular International Cuisine Series is not to be missed by those who are still discovering the sumptuous and unique flavors of this richly diverse cuisine


About the Author

A third generation Chinese Born in Sumatra, Indonesia, I grew up surrounded by the fabulously exotic aromas and tastes of the Southeast Asian dishes prepared by my mother. From her, I developed a lifelong passion for cooking and the exploration of the many diverse and subtle flavors of the cuisine of Singapore, Malaysia and Indonesia.

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Product Details

ISBN-13:
9780941676823
Publisher:
Wei-Chuan Publishing
Publication date:
09/28/2002
Edition description:
Bilingual
Pages:
96
Product dimensions:
7.20(w) x 10.20(h) x 0.24(d)

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Singaporean, Malaysian and Indonesian Cuisine 4 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
Finally, a cookbook that satisfies my frequent cravings for foods like padang spicy beef, sate, and hainan chicken!! After living in Southeast Asia for a number of years, I fell in love with the cuisine of this region and since then, I¿ve been searching long and hard for a cookbook like this one to come out. It¿s easy enough to find decent cookbooks for Thai food or Vietnamese food these days, as a single search will turn up thousands of results, but it¿s truly a rare find to come across a cookbook on the foods of Malaysia, Indonesia, and Singapore - especially one of this quality! The recipes, each of which is accompanied by a large, beautiful picture, are concise and easy to follow, and the food itself is simply amazing. Now that I have this book, I no longer have to suppress my cravings or fight the urge to fly back to the islands to get my fix of Gado Gado (Java styled salad), Kari Sapi (Malaysian beef curry), or Kangkung Tumis (spicy, Singaporean water spinach). Funny thing is, I never thought I would ever be able to make these foods myself! But what surprised me most was the fact that these dishes tasted even better than I remembered, coming out of my own kitchen no less! (now *that* is truly incredible). So do yourself a favor and buy this book ¿ you¿ll not only save tons of money you'd otherwise spend at mediocre Malaysian/Indonesian/Singaporean restaurants in the area (if there even are such restaurants available to you), but you¿ll also be able to impress everyone with your newfound ability to cook dishes as delicious and as hard to come by as the ones shared in this cookbook. Definitely worth every penny and more!