"New York may be the city that never sleeps, but Singapore's the city
that never stops eating. For a gastro-tourist, somebody who travels to
eat, any kind of serious eater, Singapore's probably the best place you
can go..." --Anthony Bourdain
Good food is an abiding passion for Singaporeans--mainly because there's
so much of it on the tiny, multi-cultural island. Singapore Cooking is
a compendium of local favorites by two of Singapore's best-known food
personalities, Christopher Tan and his father Terry Tan.
This book features amazing recipes for the most fabulous Hainanese
Chicken Rice and Singapore Chilli Crab you have ever tasted--as well as
lesser known but equally delightful dishes like Ayam Tempra (Chicken
Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad).
The recipes are easy to follow, accompanied by clear color photos, and
include:
- Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple
Relish and Roasted Coconut Sambal
- Famous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and
Rojak Salad with Sweet Spicy Dressing
- Spicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice
Noodles with Spicy Coconut Broth
- Fabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns
with Pineapple and of course, Chilli Crab
- Delightful meat and chicken dishes like Babi Assam Tamarind Pork and
Chicken Wings in Dark Soy and Rice Wine
- Distinctive vegetable dishes like Eggplant Sambal and Nangka Lemak
Young Jackfruit Coconut Curry
- Recipes for fabulous desserts like Nonya Pineapple Tarts and Coconut
Pancakes with Banana Sauce
- And so much more!
Singaporean cooking has incorporated recipes and ingredients from
Chinese, Indonesian, Malay, Indian, and Western cooking traditions and
melded them together in a distinctive, flavorful way. Your
acquaintance--or reacquaintance--with Singapore's food promises to be an
unforgettable experience!
