Description

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Food is an abiding Singaporean passion and 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).

The over 100 recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this cookbook by your side your acquaintance--or re-acquaintance--with Singapore food promises to be an exciting and mouthwatering experience.

Recipes include:

• Bergedel Potato Fish Cakes
• Rojak Mixed Salad with Sweet Spicy Dressing
• Malay-style Nasi Goreng Fried Rice
• Sambal Roast Chicken
• Duck Braised in Dark Soy and Tamarind
• Foo Young Hai
• Kuah Lada Peppery Fish Curry
• Pork Satay
• Spicy Long Beans
• Pumpkin with Dried Prawns
• Nonya Pineapple Tarts

About the Author

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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.