Download or read book Irene s Peranakan Recipes written by Irene and published by Epigram Books. This book was released on 2006 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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 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 Irene s Peranakan Recipes written by Irene Yeo and published by Epigram Books. This book was released on 2006 with total page 135 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peranakan is the term given to descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and married the native Malays. Peranakan (or Nonya) cuisine combines the best of Chinese, Malay and other Asian influences to offer a unique fusion of exotic food. The food is aromatic, spicy, and herbal. Peranakan cuisine also includes a wide range of desserts that are popular in this region. Irene was born to a quintessentially Teochew family, and married into a traditional Peranakan family. Cooking wasn’t always her strong suit, and she had to enrol in cooking classes after her marriage. Then, through trial and error, swapping recipes with friends, gleaning cooking tips from neighbours and friends, and tapping on her husband’s discerning taste buds, Irene’s culinary genie emerged. As the years simmered and broiled, Irene gained confidence and started her own cooking classes. She taught at classes organised by the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. With all these classes, she was able to fine-tune her recipes even further. Writing a cookbook had always been on Irene’s mind, but she passed away before she could complete it. This book is compiled by her daughter Elaine Yeo. Irene’s Peranakan Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.

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 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 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 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 Library of Congress Subject Headings written by Library of Congress and published by . This book was released on 2013 with total page 1708 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library of Congress Subject Headings written by Library of Congress. Cataloging Policy and Support Office and published by . This book was released on 2006 with total page 1938 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library of Congress Subject Headings written by and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book New Mrs Lee s Cookbook The Volume 1 Peranakan Cuisine written by Lee Shermay and published by World Scientific. This book was released on 2019-10-07 with total page 192 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 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 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 Daily Nonya Dishes written by Lloyd Matthew Tan and published by Landmark Books Pte Ltd. This book was released on 2017 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook gives recipes for the food that Babas and Nonyas of old ate for their breakfast, lunch, dinner and in-between every day. This food is not the festive cuisine of Ayam Buah Keluak, Babi Pongteh, and Bakwan Kepiting that are the staples of many Peranakan cookbooks available in bookshops. The daily Nonya dishes are more simple fare, but no less delicious. Food like Ayam Goreng Tauyu Lada Manis (fried chicken with sweet black soya sauce and pepper), Babi Tempra (pork in tangy soya sauce), Gerago Goreng Tepong (krill fritters), Belimbi Masak Taucheo (belimbing in fermented soya bean), and Telor Dadair Empat Daon (four-herb omelette). The author also includes traditional dishes that have almost vanished – Babi Moro (pork with fermented soy beans and red onions), Buah Paya Masak Titik (papaya and prawns in spicy gravy), and the various tohay dishes made from fermented krill and red yeast. Thus, Daily Nonya Dishes is not only a fresh, and welcome addition to the canon of Peranakan cookbooks, but is also a valuable documentation of the food enjoyed by Babas and Nonya around the family table in the heyday of Peranakan culture. This is an exciting new book in the spirit of rata rata (just eat the dishes and enjoy)!

Download or read book Happiness Is Handmade A Peranakan Food Legacy in Singapore written by Ethan Ee Hom Tan and published by Ws Education (Children's). This book was released on 2021-08 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meet the Tan family, who have created a homemade Peranakan food legacy in Singapore!Join the fourth generation member of the family, Ethan, as he travels back in time tracing the evolution of his family business -- home-grown brand HarriAnns Nonya Table -- from a humble push-cart to the chain of Peranakan cafes it is today. Just like Peranakan food, this story is spiced generously with the different flavours of life.Come join the feast!

Download or read book Classic Peranakan Cooking written by Marshall Cavendish Cuisine and published by Cavendish Square Publishing. This book was released on 2010 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Peranakans, or Straits Chinese, are a people whose culture is characterised by a blend of Chinese and Malay beliefs, customs and practices. Beginning with the same foundation several centuries ago, their cuisine grew and became refined with Indonesian, Thai, Indian and even colonial influences. Rich with aromatic herbs and spices, as well as tropical produce such as coconut, pineapple and cassava, the 60 recipes featured here are time-tested classics distilled from generations of creative experimentation and ingenious adaptation by the fastidious Peranakan cooks of old. Emerging from truly multi-cultural roots, Peranakan food defies any comfortable definition other than being in a class of its own. Experience a unique taste of Southeast Asia with Classic Peranakan Cooking. 60 time-tested Peranakan recipes for both sweet and savoury dishes Includes insightful cooking tips and advice Recipes suitable for use in the modern kitchen Provides an insight into Peranakan culinary traditions