Singapore FoodFirst published in 1989, Wendy Hutton's Singapore Foodhas since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights - how the various ethnic groups including the Chinese, Malay and Indian have met and mingled, as well as the scrumptious ways in which the traditional culinary styles from each group have influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes - 180 of the best-loved recipes from the first edition of Singapore Food, updated through years of relentless recipe-testing and 39 brand new recipes considered as 'new classics', such as Butter Prawns and Claypot Chicken and Rice. |
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Common terms and phrases
1/2 teaspoon adding bean bean curd boil bowl Bring butter cabbage cakes chicken chilli Chinese cloves garlic coconut milk colour Combine cooked coriander leaves cover crushed cucumber curry deep-frying discarded dish Drain dried finely chopped fish flavour flour fragrant fresh freshly fried garlic garnish gently ginger green ground heat Heat the oil Indian ingredients juice keep leaves lemon grass lengths light lime Malay meat medium minutes mixture mushrooms Nonya noodles paste peeled pepper pieces pork potato powder prawns preferably prepare recipe red chillies Remove rice sambal sauce saucepan seconds seeds serve shallots shrimp paste side simmer Singapore sliced soaked soften soup spice spring onions sprinkle squeezed stir-fry stirring sugar tablespoons tablespoons vegetable oil tamarind taste tender thick thinly sliced tomato Transfer turmeric powder turning warm