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Author: Irene Yeo
Publisher: Epigram Books
ISBN: 9810732716
Category : Cooking
Languages : en
Pages :
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Book Description
Peranakan is the term given to descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and married the native Malays. Peranakan (or Nonya) cuisine combines the best of Chinese, Malay and other Asian influences to offer a unique fusion of exotic food. The food is aromatic, spicy, and herbal. Peranakan cuisine also includes a wide range of desserts that are popular in this region. Irene was born to a quintessentially Teochew family, and married into a traditional Peranakan family. Cooking wasn’t always her strong suit, and she had to enrol in cooking classes after her marriage. Then, through trial and error, swapping recipes with friends, gleaning cooking tips from neighbours and friends, and tapping on her husband’s discerning taste buds, Irene’s culinary genie emerged. As the years simmered and broiled, Irene gained confidence and started her own cooking classes. She taught at classes organised by the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. With all these classes, she was able to fine-tune her recipes even further. Writing a cookbook had always been on Irene’s mind, but she passed away before she could complete it. This book is compiled by her daughter Elaine Yeo. Irene’s Peranakan Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
Author: Irene Yeo
Publisher: Epigram Books
ISBN: 9810732716
Category : Cooking
Languages : en
Pages :
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Book Description
Peranakan is the term given to descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and married the native Malays. Peranakan (or Nonya) cuisine combines the best of Chinese, Malay and other Asian influences to offer a unique fusion of exotic food. The food is aromatic, spicy, and herbal. Peranakan cuisine also includes a wide range of desserts that are popular in this region. Irene was born to a quintessentially Teochew family, and married into a traditional Peranakan family. Cooking wasn’t always her strong suit, and she had to enrol in cooking classes after her marriage. Then, through trial and error, swapping recipes with friends, gleaning cooking tips from neighbours and friends, and tapping on her husband’s discerning taste buds, Irene’s culinary genie emerged. As the years simmered and broiled, Irene gained confidence and started her own cooking classes. She taught at classes organised by the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. With all these classes, she was able to fine-tune her recipes even further. Writing a cookbook had always been on Irene’s mind, but she passed away before she could complete it. This book is compiled by her daughter Elaine Yeo. Irene’s Peranakan Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
Author: Irene
Publisher: Epigram Books
ISBN: 9789810570156
Category : Cookery, Peranakan
Languages : en
Pages : 152
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Book Description
Author: Philip Chia
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435090
Category : Cooking
Languages : en
Pages : 184
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Book Description
Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.
Author: Tan Lee Leng
Publisher: Epigram Books
ISBN: 9810733372
Category : Cooking
Languages : en
Pages :
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Book Description
Winner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012 Enjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes. Besides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author’s family, such as Ho Pung and Sio Bee. These time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai’s daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family’s recipes to Lee Leng in the hopes that she preserve their heritage. By compiling her father’s recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes. Uncle Lau’s Teochew Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
Author: A.J. Low
Publisher: Andrews McMeel Publishing
ISBN: 1449480799
Category : Juvenile Fiction
Languages : en
Pages : 112
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Book Description
Introducing the Sherlock Sam series by A.J. Low—a fresh, cross-cultural twist on the classic Sherlock Holmes stories, tailored for middle-grade readers. Set in iconic Singapore locations, the series follows the mystery-solving exploits of smart, observant, food-loving 10-year-old Samuel Tan Cher Lock (a.k.a. Sherlock Sam), Watson, his reluctant robot sidekick, and the rest of the Supper Club (a “Scooby Doo gang,” of sorts) as they prove that mysteries are best solved through teamwork. In Sherlock Sam and the Missing Heirloom in Katong, Auntie Kim Lian’s precious Peranakan cookbook disappears, and Sherlock Sam cannot eat her delicious ayam buah keluak anymore! Will Sherlock Sam be able to use his super detective powers to find this lost treasure? Praise: “A promising adventure series with Super Sleuth Sherlock Sam! His insatiable appetite to sample Singapore’s popular foods and never-give-up attitude to solving mysteries will keep readers glued till the last page.” —Adeline Foo, author of the bestselling series The Diary of Amos Lee “A thrilling kid’s detective romp in the grand tradition of Famous Five, with a lovable robot and delicious Peranakan food!” —Otto Fong, author of Sir Fong’s Adventures In Science “Sherlock Sam and Watson are set to become one of Singapore’s favourite detective duos! Sam’s preoccupation with food struck a familiar chord with the Singaporean in me and Watson’s deadpan one-liners had me laughing out loud. What afun-filled, food-filled adventure story! This is a delicious read that will certainly warm your heart like a good serving of ayam buah keluak!” —Emily Lim, award-winning author of Tibby, the Tiger Bunny and Prince Bear & Pauper Bear “Watson is a delightful creation. He follows a rich line of great robot companions from Star War’s R2D2 to Star Trek’s Data; no detective should leave home without one!” —Sonny Liew, Eisner-nominated author of Malinky Robot “A genius kid detective would be good. A genius kid detective with a wise-acre robot sidekick is even better. Add a wicked sense of humor and you’ve one of the sharpest, funniest books you’ll read all year.” —Hal Johnson, author of Immortal Lycanthropes “This book will definitely draw you in with its twists and turns that will leave you guessing with each turn of the page who the culprits are. There are also many funny lines from Watson that will cause you to burst out in laughter.” —Seow Kai Lun, ?Singapore's Child “A clever, entertaining and funny children's novel...a promising start to a new book series [with] bold and whimsical illustrations by drewscape” —Tina Gan, Red Dot Diva “This debut local novel is rich (in local references) and satisfying (as a mystery story).” —Stephani Yeo, Young Parents “BOTH boys were clamouring to read the book first, so I was left with no choice but to read the book TOGETHER with the both of them...I found it to be utterly captivating enough to make me want to complete the book in one sitting...the localized dialogue is hilariously tongue-in-cheek and the book's subtle appeal to a child's instinct for the mysterious proved to be just what kept both Ash and Ayd deeply intrigued.” —Kelvin Ang, Cheekiemonkies “A.J. Low have created an intriguing tale which would keep young readers eager to find out what happens next, while subtly documenting old-school landmarks such as Chin Mee Chin Confectionery and Katong Antique House. Looks set to be a betseller.” —Clara Chow, My Paper “I like this book because it leaves you with questions in your mind which make you want to keep reading.” —Greta Roberts, 9, in Expat Living Singapore
Author: Sheri Tan
Publisher: Epigram Books
ISBN: 9810795750
Category : Young Adult Fiction
Languages : en
Pages :
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Book Description
Dear Diary, Life in New York was looking great. Summer vacation was around the corner, and I’d FINALLY turned 13! Then Mom announced we’d be moving halfway around the world to Singapore, where she grew up. Now it feels like my life is SO over. I don’t know anyone here, my family’s totally weird and everything seems to go wrong at my new international school. How do I express myself when we have to wear UNIFORMS? How do I avoid the mean girls and keep cool around my crush? One thing’s for sure—I’m gonna figure this out! Things aren’t easy for Rosie Smith. Peek into her diary for tales about her spider-obsessed little brother, EMBARRASSING episodes at school and making friends—and enemies—in her new home, Singapore. Narrated with honesty and charm, and peppered with humorous illustrations, Girl Overboard! is a fresh new series whose heroine you’ll find yourself rooting for.
Author: Gek Suan Tan
Publisher:
ISBN: 9789810539009
Category : Cooking, Peranakan
Languages : en
Pages : 145
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Book Description
Author: Lloyd Matthew Tan
Publisher: Landmark Books Pte Ltd
ISBN: 9814189804
Category : Cooking
Languages : en
Pages : 15
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Book Description
This cookbook gives recipes for the food that Babas and Nonyas of old ate for their breakfast, lunch, dinner and in-between every day. This food is not the festive cuisine of Ayam Buah Keluak, Babi Pongteh, and Bakwan Kepiting that are the staples of many Peranakan cookbooks available in bookshops. The daily Nonya dishes are more simple fare, but no less delicious. Food like Ayam Goreng Tauyu Lada Manis (fried chicken with sweet black soya sauce and pepper), Babi Tempra (pork in tangy soya sauce), Gerago Goreng Tepong (krill fritters), Belimbi Masak Taucheo (belimbing in fermented soya bean), and Telor Dadair Empat Daon (four-herb omelette). The author also includes traditional dishes that have almost vanished – Babi Moro (pork with fermented soy beans and red onions), Buah Paya Masak Titik (papaya and prawns in spicy gravy), and the various tohay dishes made from fermented krill and red yeast. Thus, Daily Nonya Dishes is not only a fresh, and welcome addition to the canon of Peranakan cookbooks, but is also a valuable documentation of the food enjoyed by Babas and Nonya around the family table in the heyday of Peranakan culture. This is an exciting new book in the spirit of rata rata (just eat the dishes and enjoy)!
Author: Florence Tan
Publisher: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814779876
Category : Cookbooks
Languages : en
Pages : 128
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Book Description
- 70 traditional and classic Nyonya recipes including Chicken Curry, Ikan Kuah Lada, Itik Tim, Ayam Oh, Fried Chap Chye, Udang Masak Lemak and Ayam Buah Keluak - Includes recipes for sambals, pickles and desserts- Written in easy-to-follow step-by-step format
Author: Robin Pereira
Publisher: Epigram Books
ISBN: 9810762917
Category : Cooking
Languages : en
Pages :
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Book Description
Growing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings.The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century.As executive chef and owner of Quentin’s—the Eurasian Restaurant, Quentin Pereira carries on his father’s legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad’s well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook. Robin’s Eurasian Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
