Download or read book The Baba Nyonya Peranakans written by Alexius Wong and published by Echo3 Media. This book was released on 2019-11-21 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why is so little known about one of the first hybrid cultures formed before the discovery of the New World? In a personal quest for meaning and understanding of his culture's early days to the present, the author stumbles across revealing forces and world events filled with intrigue. In the process, he discovers what compelled his Chinese ancestors to risk their lives and travel thousands of miles on the high seas in search of a new home in Southeast Asia. The result of their union with the local women is the formation of the Baba Nyonya Peranakan culture of Malaysia and Singapore. In this uniquely-written and image-rich book, the author ties in elements of the culture's millenia-long history with personal recollections of his family and cultural life. We are also introduced to his family members and ancestors, as well as stories and recipes of his grandmothers' legendary Nyonya cooking that is perhaps the World's first fusion cuisine.
Download or read book Gateway to Peranakan Food Culture 2004 Edition PDF written by Gek Suan Tan, Wing Fee and published by Asiapac Books Pte Ltd. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think that most Peranakans live to eat, you may be correct. After all, good Peranakan cousine isn't a matter of tossing just anything edible into the cooking pot. It is a carefully nurtured craft, perfected through decades and possibly centuries of trial and error. Yet, Peranakan cuisine is more than just about good food. It encompasses the customs and traditions of the Peranakans, their culture and history. This book showcases the various aspects of their cuisine, and illustrates how food has become an essential part of Peranakan life.
Download or read book The Peranakan Kitchen written by Philip Chia and published by Marshall Cavendish International (Asia). This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Philip Chia guides you in the ways of the enduring culinary legacy of the Peranakans.
Download or read book Peranakan Heritage Cooking written by Philip Chia and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2012-01-15 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Gateway to Peranakan Culture written by Catherine GS Lim and published by Asiapac Books. This book was released on with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is more to the culture than what's cooking in the peroh rumah, or kitchen. For instance, have you ever wondered why they speak the way they do? And what is the big deal about cherki games? Why are they always singing the dondang sayang? And, more importantly, what does it mean to be a Peranakan?
Download or read book The New Mrs Lee s Cookbook Nonya cuisine written by Mrs. Chin Koon Lee and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Growing Up in a Nonya Kitchen written by Sharon Wee and published by Marshall Cavendish International (Asia) Pte Limited. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Growing Up in a Nonya Kitchen provides a rare and insightful view into the daily life of a Peranakan family harking back to the early 20th century. With comprehensive chapters dedicated to documenting cooking utensils, essential ingredients, the Nonya's agak agak (estimating) philosophy, as well as Chinese New Year and other festive dishes, baked goods and Nonya kuehs, Growing Up in a Nonya Kitchen is a volume to read and treasure for anyone looking for an in-depth understanding of the Peranakan (and Singapore) food heritage.
Download or read book New Mrs Lee s Cookbook The Volume 1 Peranakan Cuisine written by Shermay Lee and published by World Scientific. This book was released on 2019-10-07 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her homecooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee's Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore.Since the original version remains out of print, Mrs Lee's granddaughter Shermay Lee has faithfully reworked these well-loved heirloom recipes into two fully illustrated cookbooks, The New Mrs Lee's Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectively. These revised editions have become well-loved classics in their own right, showcasing the richness and diversity of modern Peranakan cooking, while staying true to its traditional roots. The first volume won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins. New sections have also been added, including:
Download or read book The Gospel of Food written by Sharwin Tee and published by Anvil Publishing, Inc.. This book was released on 2021-04-12 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: You can learn a lot about becoming a better cook just by eating. A lot. Chef Sharwin Tee shares the most important lessons he’s gained over the years from each mouthful of food that he has eaten around the world. For him, each dish has been an exploration of the world, and a step towards a better understanding of different cultures and people. In The Gospel of Food, recipes accompany each learning, lovingly prepared and developed to perfection.
Download or read book Sambal Shiok written by Mandy Yin and published by Hardie Grant Publishing. This book was released on 2021-10-14 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shortlisted for the Fortnum & Mason Food and Drink Awards (2022) Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) André Simon Awards shortlisted (2022) "Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." – Grace Dent, restaurant critic for the Guardian A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things. Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.
Download or read book Debbie Teoh s Favourite Recipes written by Debbie Teoh and published by Marshall Cavendish International (Asia). This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Debbie Teoh s Favourite Recipes is a delightful collection of 42 mouth-watering recipes, each with a theme of hidden taste sensations from one of Malaysia s most well-loved Peranakan chefs. Classic items such as pot stickers, samosas and Vietnamese rice paper rolls, and Peranakan favourites such as pulut inti, sweet potato kuih ku and Nyonya lepat kacang, are included, while popular treats such as five-spice rolls, baked pau, rice dumplings and steamed meat dumplings are reinterpreted to offer exciting new variations. Uncover the gems in this book and draw inspiration to come up with your own creations with Chef Debbie Teoh."
Download or read book Success In the Peranakan Food Business written by Vincent Gabriel and published by eBookIt.com. This book was released on 2015-12-23 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's best secret food is the Peranakan cuisine. It is, at once, sweet, sour, bitter, salty, spicy and rich in oil. Peranakan food started as the Chinese food brought by merchants from the coastal regions of China, when they married into the local Malay coastal families, who had a cuisine of fresh fish and fresh vegetables. The mixing of the two cuisines was the Peranakan food, that was consumed by the families of the rich and the powerful, and who could afford to ask that the best fish that were caught, the best pigs that were slaughtered and the best fruits and vegetables picked were offered to them.
Download or read book The Food of Singapore Malays written by Khir Johari and published by Marshall Cavendish Editions. This book was released on 2021-06-15 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food and Foodways in Asia written by Sidney Cheung and published by Routledge. This book was released on 2007-06-11 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
Download or read book Mum s Favourite Recipes Presented Through a Journey in Time written by Gerard Chai and published by Partridge Publishing Singapore. This book was released on 2023-02-15 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book focuses on a Peranakan mother who has been cooking and collecting recipes since she was eight years old. Celebrating her 90th birthday, she shares her favourite recipes and her life story – 90 recipes and a chronicle of her life, family and unique experiences. Although Peranakan in culture, the recipes are not of a specific genre. They are from her favourite collection that includes Peranakan, Chinese, Indian, Malay, Parsi, Eurasian and others. The intended readership are home chefs as the recipes are simplified as best possible since the interest in home cooking has recently been re-ignited due to the Covid stay home restrictions. The book is further differentiated as it shares her unique story – a schoolteacher passionate about cooking, married to a former Deputy Commissioner of Police with stories of their life, love, careers, family history and how she acquired many of her recipes. It is also presented in a chronological journey from pre-war, through marriage, working life, retirement till the present day alongside some historical facts and experiences marking the evolution of Singapore.
Download or read book Peranakan Chinese Porcelain written by Kee Ming-Yuet and published by Tuttle Publishing. This book was released on 2012-05-29 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: With over 800 unique photographs, this Chinese art book is a feast for the eyes. Produced exclusively for wealthy Chinese communities along the Strait of Malacca in the 19th and early 20th centuries, Peranakan Chinese porcelain is enjoying a resurgence of interest among collectors. Straits-born Chinese, or Peranakans, in Penang, Malacca and Singapore, used this ornate and colorful enamelware on festive occasions such as weddings, birthdays, anniversaries and Chinese New Year. Peranakan Chinese Porcelain is richly illustrated and includes key information on reign marks and factory marks. In-depth discussion of the motifs, colors, forms and functions of Peranakan Chinese ceramics makes this an invaluable reference. Supporting photographs and text introduce related aspects of Peranakan culture including architecture, dress, cuisine and customs, making Peranakan Chinese Porcelain a wonderful contribution to the history of the Straits Chinese.
Download or read book Recentering Tourism Geographies in the Asian Century written by Harng Luh Sin and published by Routledge. This book was released on 2022-04-19 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book considers what the transition into the Asian Century means for some of the most urgent issues in the world today, such as sustainable development, human rights, gender equality, and environmental change. The book critiques Anglo-Western centrism in tourism theory and calls on tourism scholars to make radical shifts toward more inclusive epistemology and praxis. From the British Century of the 1800s to the American Century of the 1900s to the contemporary Asian Century, tourism geographies are deeply entangled in broader shifts in geopolitical power. In the shadow of the COVID-19 pandemic, the significance of shifts in tourism geographies and the themes addressed in this volume are more urgent than ever. That the world faces increasing turmoil is abundantly clear. Yet, amidst the disruption to the everyday, it is hope and compassion, but also political-economic restructuring that is needed to reset the tourism industry in more sustainable, equitable, and ethical directions. In no uncertain terms, the pandemic has forever changed the tourism industry as the world once knew it. This book, therefore, sets out to collectively build on the momentum of the inclusive scholarship that Critical Tourism Studies-Asia Pacific is renowned for, while also asking readers to pause and reflect on the possibilities and challenges of tourism in a post-pandemic Asian Century. The chapters in this book were originally published as a special issue of the journal, Tourism Geographies.
