Malay Heritage Cooking
Malay Heritage Cooking

Author: Rita Zahara

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-02-15

Total Pages: 195

ISBN-13: 9814435074

DOWNLOAD EBOOK

Malay Cuisine in Singapore is a reflection of the country's multifaceted heritage and culture. It is strongly influenced by Indonesian and Malaysian cuisines and has infused elements from the various ethnic communities in Singapore's immigrant society. This book incorporates recipes passed down from one generation to another and reproduces the traditional elements of the past while mirroring the tastes of the present.

Peranakan Heritage Cooking
Peranakan Heritage Cooking

Author: Philip Chia

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-01-15

Total Pages: 184

ISBN-13: 9814435090

DOWNLOAD EBOOK

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.

The Food of Singapore Malays
The Food of Singapore Malays

Author: Khir Johari

Publisher: Marshall Cavendish Editions

Published: 2021-06-15

Total Pages: 608

ISBN-13: 9789814841924

DOWNLOAD EBOOK

This is not a cookbook. It is the story of a people. In the Malay Archipelago - encompassing Singapore, Malaysia and Indonesia - the ingredients in a dish reflect the richness of the region. Sublime flavours build ties of kinship, while familiar foods hold their own in tales of kings and dynasties. In the heart of this region lies Singapore. Here, the grandeur of Malay cuisine reflects the eclectic origins of its people. It is central to their art of living. It is their unwritten story. And what better way to chronicle the story of a people than through its food? This landmark publication explores in detail the history and culture of Malay food in Singapore. How did Malay cuisine evolve to its modern-day form? How has geography influenced the way Malays eat? What cultural beliefs shape the rituals of Malay gastronomy? What does food tell us about the Malay worldview? Chapters include: the art of foraging; techniques of preservation and preparation; sweets and savouries; food as medicine; aesthetics and symbolism; cultural exchanges and adaptations; feasts and celebrations. Coupled with over 400 stunning photographs from travels around the region as well as 40 detailed recipes for recreating key Malay dishes (both the popular and the obscure), this highly anticipated book is set to be the definitive work on Malay gastronomy. Includes dual measures.

Modern Cape Malay Cooking
Modern Cape Malay Cooking

Author: Cariema Isaacs

Publisher: Penguin Random House South Africa

Published: 2023-05-01

Total Pages: 471

ISBN-13: 1485901669

DOWNLOAD EBOOK

The love language of the Cape Malays is food, and author Cariema Isaacs says tramakasie (thank you) every day that she gets to express herself in this way. Modern Cape Malay Cooking, Cariema’s fourth cookbook, is a celebration of food and feasting, providing a contemporary view of Cape Malay cuisine and simple home cooking. The recipes showcase a blend of flavours that redefine the Cape Malay palate through modern ingredients and global influences. Though traditional Cape Malay cuisine and recipes have stood the test of time, adaptations have given rise to a culinary fusion. This is especially thanks to the Cape Malay millennial generation that craves popular dishes from the East and West, such as a comforting pasta or a quick stir-fry, but with a Cape Malay twist – this means it must be spicy, it must be saucy and it must be packed with flavour! In Modern Cape Malay Cooking, Cariema shares the recipes and influences that have inspired these modern dishes, with simple ingredients and vibrant aromatics for anyone who is curious and courageous enough to create flavour.

Indian Heritage Cooking
Indian Heritage Cooking

Author: Devagi Sanmugam

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2011-11-15

Total Pages: 183

ISBN-13: 9814435082

DOWNLOAD EBOOK

Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites, South Indian Dishes, North Indian Dishes and Sweets and Desserts to highlight the cooking methods and the blend of spices used in different regional Indian foods. The dishes featured are also from the more popular visitor destinations, so they would have a greater appeal.

Chinese Heritage Cooking
Chinese Heritage Cooking

Author: Christopher Tan

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-05-15

Total Pages: 195

ISBN-13: 9814435066

DOWNLOAD EBOOK

This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes

The Many Flavours of Malay Cooking
The Many Flavours of Malay Cooking

Author: Rita Zahara

Publisher: Marshall Cavendish International (Asia)

Published: 2016

Total Pages: 0

ISBN-13: 9789814634441

DOWNLOAD EBOOK

In The Many Flavours of Malay Cooking, Rita assembles a stunning collection of authentic dishes that hail from various Malay ethnic groups and presents the richness and diversity of Malay cuisine with recipes from contributors that include award-winning chefs Chef Syed Shahin Shah and established restaurants Mamadan and Bayview Tandoor Restaurant.

Penang Heritage Food
Penang Heritage Food

Author: Ong Jin Teong

Publisher: Landmark Books Pte Ltd

Published:

Total Pages: 25

ISBN-13: 9814189979

DOWNLOAD EBOOK

This book won the Gourmand World Cookbook award for best national culinary history, and has proven to be a classic. Over the years, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. With the absence of recorded recipes, modifications of family dishes are inevitable due to the preferences and dislikes of members of the household, and hence the original tastes were not faithfully reproduced from one generation to the next. Similarly, for some restaurants, the original recipes and the tastes were not faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home-cooked food, restaurant and café food, and hawker food. Meticulously researched, the author has recorded the recipes of his grandmothers, mother, aunts, uncles and cousins. Every time-tested recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots.

Eurasian Heritage Cooking
Eurasian Heritage Cooking

Author: Quentin Pereira

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-09-14

Total Pages: 187

ISBN-13: 9814435104

DOWNLOAD EBOOK

The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term is used to refer to a person who has both European and Asian parentage. The Eurasians in Singapore can trace their origins to various trading ports in the region where Europeans have settled, including Malacca, Penang, Bencoolen, Goa, Ceylon and Macau. Contained in these book is one of the most exciting collection of recipes for delectable Eurasian cooking that one can find.