The Little Teochew Cookbook PDF Download
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Author: Eric Low
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814677388
Category : Cooking
Languages : en
Pages : 106
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Book Description
Chef Eric Low puts together a collection of 42 authentic and highly popular Teochew recipes in The Little Teochew Cookbook. From mouthwatering street food such as oyster omelette and muah chee to festive favourites such as png kueh and chwee kueh to the Teochew must- have — Teochew muay, this book showcases the distinct flavours of Teochew food and is an indispensable guide to serving up light yet satisfying Teochew treats for the whole family. With informative headnotes and invaluable cooking and preparation tips, The Little Teochew Cookbook makes an ideal gift and re-introduces Teochew food in delightful bite-sized morsels
Author: Eric Low
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814677388
Category : Cooking
Languages : en
Pages : 106
Get Book Here
Book Description
Chef Eric Low puts together a collection of 42 authentic and highly popular Teochew recipes in The Little Teochew Cookbook. From mouthwatering street food such as oyster omelette and muah chee to festive favourites such as png kueh and chwee kueh to the Teochew must- have — Teochew muay, this book showcases the distinct flavours of Teochew food and is an indispensable guide to serving up light yet satisfying Teochew treats for the whole family. With informative headnotes and invaluable cooking and preparation tips, The Little Teochew Cookbook makes an ideal gift and re-introduces Teochew food in delightful bite-sized morsels
Author: Tan Lee Leng
Publisher: Epigram Books
ISBN: 9810733372
Category : Cooking
Languages : en
Pages : 104
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Book Description
Winner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012 Enjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes. Besides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author’s family, such as Ho Pung and Sio Bee. These time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai’s daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family’s recipes to Lee Leng in the hopes that she preserve their heritage. By compiling her father’s recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes. Uncle Lau’s Teochew Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
Author: Louise YT Phua
Publisher: Partridge Publishing Singapore
ISBN: 1543760740
Category : Health & Fitness
Languages : en
Pages : 97
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Book Description
Life is a balancing act. Finding the right balance is a constant challenge. Technologies continue to innovate the way food is grown, harvested, processed and consumed. A wide array of food products is now available to the urban masses. Given our busy lives, how many of us have taken the time to pause and ponder about what we are eating? Have we prospered from the large variety of ultra-processed foods that is easily available? Furthermore, we are constantly connected to our digital devices. How often do we pay attention to our physical activities and exercise regimes? Have we pondered about our fixation on instant gratification and miracle cures? Myrita2 is a space to pause, ponder and prosper about how to improve one’s health. This booklet is a collection of sixteen recipes, using primarily fresh fruits and vegetables, to boost your immune system. These fruits and vegetables are natural remedies that are commonly available at most of our grocery stores. The kitchen is potentially a fun and fantastic laboratory for you to cook up different combinations of fresh ingredients, for yourself and your loved ones. The emphasis is on rainbow diet and clean eating to boost your immunity system. Additionally, Myrita2 equips her readers with tips and toolkits on food hygiene, food journal, hydration, physical activity, etc. This handy guide is meant to help the self-directed earthling become a healthier version of yourself. As the sage Plato once extolled, “Knowledge is the food of the soul.” You are invited to take a seat, quieten your mind with a cup of freshly brewed tea, and dip into the pages of Myrita2. Enjoy the gift of food and find your pearls of wisdom. Afterall, health is wealth.
Author:
Publisher:
ISBN: 9780692138571
Category :
Languages : en
Pages :
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Book Description
Part cookbook, part travel journal, Jia! presents the food of the Teoswa people in stories and recipes. The cuisines of modern-day Swatow and Teochew, two neighboring cities in southern China, together known as "Teoswa," are explored alongside the diasporic cuisines of Teoswa communities in Southeast Asia, Europe, and the United States. At its core, Teoswa cuisine emphasizes sourcing excellent ingredients and letting their natural flavors shine and harmonize in thoughtful combinations. Given its ocean-hugging location, seafood is understandably a cornerstone of the Teoswa diet, but Teoswa's beef meatballs, braised fowl, rice noodles, and inventive uses of vegetables are also famous across China. Over the past centuries, waves of Teoswa people arrived in Southeast Asia, bringing their recipes with them. As Teoswa foods evolved to suit local tastes and ingredients, many of them also became iconic national dishes in Thailand, Singapore, Malaysia, Indonesia, Vietnam, Cambodia, and Laos. The author shares her own Teoswa family story within this larger historical context. Recipes are adapted for an American home kitchen, and range from traditional to modern in six categories: 1) Snacks and Appetizers; 2) Rice & Noodles; 3) Seafood; 4) Meat; 5) Vegetables; and 6) Drinks & Sweets.
Author: Wendy Hutton
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814516929
Category : Cooking
Languages : en
Pages : 106
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Book Description
The Little Malaysian Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the peninsula’s best-loved foods. Find popular hawker dishes such as Hainanese chicken rice, satay with sweet peanut sauce, tangy assam laksa, fragrant nasi lemak and versatile roti jala that can be enjoyed as a snack or main meal. Clearly explained recipes ensure that any home cook can produce these authentic and delicious Malaysian dishes to share with friends and family. About the Author Although a New Zealander by birth, Wendy Hutton has spent the majority of her life in South East Asia, becoming an acknowledged authority on the region’s food. She is perhaps best known for her books on Singapore cuisine, having authored the ground-breaking Singapore Food (first published in 1979), The Food of Love (on Eurasian cuisines), Green Mangoes and Lemon Grass among other titles. Since moving from Singapore to Sabah, Malaysian Borneo, Wendy has written more than a dozen books on Borneo’s natural environment. She continues to travel widely in Asia, enthusiastically exploring the local cuisines and returning to Singapore as often as possible to enjoy what she regards as some of the world’s best food.
Author: Wendy Hutton
Publisher: Marshall Cavendish International (Asia)
ISBN: 9789814484084
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Little Singapore Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the nation's best-loved foods. Among this selection are the ubiquitous Singapore Chicken Rice, succulent Chilli Crab and irresistible noodle dishes such as Char Kway Teow, Fried Hokkien Mee and the famous spicy noodle soup, Laksa Lemak. Clearly explained recipes ensure that any home cook can produce authentic and delicious Singapore food to share with friends and family.
Author: Shuhui Huang
Publisher: Wei Chuans Cooking
ISBN: 9780941676083
Category : Cooking
Languages : en
Pages : 205
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Book Description
Bilingual: English and Chinese.
Author: Lace Zhang
Publisher: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814868945
Category : Cooking
Languages : en
Pages : 160
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Book Description
Fresh, approachable Asian food the home cook wants to make
Author: Patricia Tanumihardja
Publisher: Tuttle Publishing
ISBN: 1462919189
Category : Cooking
Languages : en
Pages : 429
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Book Description
ING_08 Review quote
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 947
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Book Description
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
