Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook. An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, 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).
The recipes are well written, easy to follow and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintance--or re-acquaintance--with Singapore food promises to be an exciting and mouthwatering experience.
Authentic Singapore recipes include:
Bergedel Potato Fish Cakes
Sop Kambing Spiced Mutton Soup
Malay-style Nasi Goreng Fried Rice
Laksa Rice Noodle Soup
Sambal Roast Chicken
Hainanese Pork Chops
Singapore Chilli Crab
Fish Moolie in Spicy Coconut Sauce
Beansprouts with Tofu
Pumpkin with Dried Prawns
Kueh Dadar Coconut Filled Pancakes
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. Edmond Ho is a noted food, travel and lifestyle photographer based in Singapore.