Download or read book Florence Tan Best Nyonya Recipes written by Florence Tan and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2014-05-15 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: About the Book Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a breeze to reproduce the best meals from her collection of Straits Chinese recipes. About the Author Florence Tan is recognised as Malaysia’s sweetheart for authentic Nyonya cuisine. She received a merit of appreciation from Tourism Promotion Division of Melaka State Government for her efforts in promoting Nyonya cuisine in the United Nations from 2008–2009. MATRADE and Malaysian Tourism recognise that her expertise in Nyonya cooking, coupled with her passion for and generosity of sharing her knowledge, makes her the perfect international ambassador for Nyonya cuisine, which she promotes in various countries such as Japan, Australia, England, France, the Netherlands and New York. A home economist in her earlier years, Florence Tan is now a chef by profession. As a Nyonya chef, she has worked in five-star hotels in Kuala Lumpur and Malacca. Her other accomplishments include developing recipes for food and kitchen equipment companies, presenting TV cook-shows and judging cooking competitions. She is also well known for her contribution of recipes to popular women’s magazines and has travelled widely, both at home and abroad to promote Malaysia’s varied cuisine

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 Growing Up In A Nyonya Kitchen written by Sharon Wee and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2012-05-15 with total page 313 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. Note to readers: This is a newly uploaded ebook file for 2021, that corrects formatting issues

Download or read book A NYONYA INHERITANCE written by Pearly Kee and published by Clarity Publishing. This book was released on 2012-11-28 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pearly Kee, a true-blue fifth generation Nyonya was schooled in a traditional Nyonya kitchen and teaches what were once closely guarded cooking secrets. From her cooking school in Penang, she’s taught a whole new generation of fans from professional chefs to foodies and amateur enthusiasts. Her first best-selling title has since been revised to include five new authentic Penang Nyonya recipes. Her Gourmand Award winning cookbook – Pearly’s Nyonya Pantry is also available from Clarity Publishing.

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 Nyonya Flavours written by Lim Kwee Phaik and published by Lim Kwee Phaik. This book was released on 2002 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Secrets of Nyonya Cooking written by Florence Tan and published by . This book was released on 2001 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spicy sambals and piquant pickles, dishes that tantalise and desserts that entice. . . Florence Tan whets your appetite in this book, a collection of 70 of her family's closely-guarded recipes. Traditional and classic Nyonya favourites like Chicken Curry, Ikan Kuah Lada, Itim Tim, Ayam Oh, Fried Chap Chye, Udang Masak Lemak and Ayam Buah Keluak are included, as are special dishes like Hee Pow Soup ('an aristocrat's soup'), Ayam Pongteh, Nasi Ulam and Nyonya Yee Sang, which are prepared for festive and auspicious occasions. Every recipe is fully illustrated in this selection of appetisers, soups, side dishes, main courses, and sweets; and Florence makes sure that anyone can cook up either a deliciously simple and authentic Nyonya meal or a veritable feast!

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 184 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 PEARLY S NYONYA PANTRY written by Pearly Kee and published by Clarity Publishing. This book was released on 2016-02-12 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gourmand Award Winner 2016 Join Pearly as she revisits her childhood favourites - authentic flavours that will take you back to the golden days of old-school Nyonya cuisine. She’ll let you in on the secrets of her pantry and share the health benefits, traditions and superstitions associated with Nyonya ingredients. Aside from easy-to-follow recipes, her second critically-acclaimed cookbook is also packed with full-colour photos to help readers identify must-have Nyonya ingredients from the wet market and Asian grocery.

Download or read book The Baba of Melaka written by Tan Chee-Beng and published by Strategic Information and Research Development Centre. This book was released on 2022-12-07 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: “. . . The fullest and most comprehensive ethnography of the Baba community in Malaysia. . . . The author is a meticulous ethnographer, and provides three chapters of richly detailed information on Baba kinship and marriage practices, ancestor worship, Chinese folk religion and festivals and a variety of Baba social patterns and organizations. . . . This is certainly a necessary and pleasurable reading materials for scholars of Malaysia, and for those interested in ethnicity more generally.” Professor Judith Nagata, Pacific Affairs 62(2), 1989. Based on a long-term ethnographic study, the new edition of this book provides a comprehensive description of Baba culture and identity in Melaka, Malaysia. Tan Chee-Beng’s landmark study analyses the term Baba, the development of Baba society, their distribution in Melaka and overt features of identity, the Baba Malay dialect, customs and religion, kinship and social interactions – all of which tie in to changes in Baba identity. By discussing cultural change and ethnic identification of a Chinese Peranakan community in Malaysia, the reader can gain a more complete understanding of this unique minority group within a minority in a rapidly changing Malaysian context.

Download or read book Travelling Pasts The Politics of Cultural Heritage in the Indian Ocean World written by and published by BRILL. This book was released on 2019-07-15 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Travelling Pasts, edited by Burkhard Schnepel and Tansen Sen, the contributors investigate the politics of cultural heritage in the Indian Ocean world, placing special emphasis on the question of how people and historical imaginations have travelled and connected this maritime macro-region.

Download or read book The Making of Macau s Fusion Cuisine written by Annabel Jackson and published by Hong Kong University Press. This book was released on 2020-03-09 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora. As the Macanese have increasingly defined themselves as an ethnically and culturally distinct group, their cuisine has growingly been seen as a critical identifier of cohesion and difference. The book shows how Macanese cuisine is moving from being an everyday production of food in a domestic setting to something more symbolic and ceremonial. It also argues that the practice of recipe sharing, historically controversial among the Macanese, is now viewed as an important process. Drawing on information gathered through interviews and surveys, the book is a fascinating study of the history and development of Macanese cuisine, one of the oldest fusion cuisines in Asia. ‘Annabel Jackson has more than enough knowledge to share with the readers many insights and interesting stories, which are embedded in history and cultural interactions among various ethnic groups in Macau and beyond. Given the fact that Macau has become the city of gastronomy, this book brings in rich information and knowledge for locals and visitors to “taste” and to remember.’ —Sidney Cheung, The Chinese University of Hong Kong ‘Annabel Jackson’s study of the development of Macanese cuisine and its role in evoking a sense of Macanese identity within Macau and the Macanese diaspora should contribute to the growing interest in the study of food and foodways within cultural and postcolonial studies. Written in a lively and engaging way, it achieves a good balance between the use of primary sources and theoretical references to buttress its arguments.’ —David Brookshaw, University of Bristol

Download or read book Singapore Food written by Wendy Hutton and published by Marshall Cavendish. This book was released on 2007 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: First 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.

Download or read book My Cooking My Talent written by Chef Zairi Zaidi and published by Xlibris Corporation. This book was released on 2019-05-04 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is my first cookbook. I have written it in English to sell it in the American market. I made this book to show, guide, train, and motivate the young generation to join the kitchen industry. Food never dies (food is alive). Everybody will need food. The food industry is a passion for me. Not only will you learn to cook, you can also learn something from what you cook. You also can do your own small business. There are so many things you can do. The important thing is, you must learn and study about the materials suitable to use for cooking. You will learn recipes and how to cook in the proper way. You will know all types of ingredients, the names and functions of each item you will use, the technicalities of cooking, and what utensil and equipment you will need to use. You will learn about storage, about correct temperature, about cutting methods, about safety, about nutrition, about healthy food, and about other rules and regulations of cooking. You will know and understand about protein, producing items, dry goods, herbs and spices, mise en place, and others. I’m writing my first cookbook titled My Cooking, My Talent to share my knowledge, experience, skill, technique, and recipes with the public, especially to motivate the next young generation.

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 Singapore Hawker Classics Unveiled written by Temasek Polytechnic and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2015-07-15 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Produced as a celebration of Singapore’s renowned culinary heritage, Singapore Hawker Classics Unveiled, tells you everything you ever needed to know – and more! – about 25 of our favourite dishes. The 25 delicious recipes featured will allow you to recreate your favourite classic hawker treats at home and inspire you to look at these familiar dishes in a new light – each dish includes its traditional presentation together with an additional interpretation with a modern twist. Moreover, every dish is covered in great detail, including information on its heritage, its aroma, taste and texture, its nutritional value, as well as clear step-by-step instructions and photographs

Download or read book Culinary Nationalism in Asia written by Michelle T. King and published by Bloomsbury Publishing. This book was released on 2019-07-11 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.