Auteur: Hutton, Wendy
Editeur: Marshall Cavendish Editions
Publication: 2008
ISBN: 978-981-261-321-9
Editeur: Marshall Cavendish Editions
Publication: 2008
ISBN: 978-981-261-321-9
First published in 1989, Wendy Hutton’s Singapore Food has 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 .
Featured recipes include:
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Featured recipes include:
- Duck and Salted Cabbage
- Nonya Pork and Crab Ball Soup (Bakwan Kepiting)
- Penang-Style Laksa
- Nasi Lemak
- Laksa Lemak
- Kon Loh Mien
- Oyster Omelette
- East Coast Chilli Crab
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