The food of Singapore [electronic resource] : simple street food recipes from the Lion City

ISBN:

9781462915118

Title:

Author:

Wibisono, Djoko.

Personal Author:

Wibisono, Djoko.

Publication Information:

New York : Tuttle Publishing, 2015.

Physical Description:

1 online resource (300 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Copyright; Acknowledgments; Contents; Food in Singapore; Eating Singapore Style; Etiquette and Enjoyment; The Kopitiam Tradition; Chinese Food in Singapore; Malay and Indian Food; The Best Show in Town; The Singapore Kitchen; Authentic Singapore Ingredients; Sambals, Achars and Condiments; Dried Prawn Sambal; Sambal Belachan; Flour Crisps; Satay Sauce; Pineapple Satay Sauce; Achar Kuning; Chilli Ginger Sauce; Crispy Fried Shallots or Garlic; Lontong; Rice and Noodles; Classic Hainanese Chicken Rice; Laksa Noodle Soup; Fried Beehoon; Fried Kway Teow; Classic Hokkien Mee; Mee Siarn

Prawn Noodle SoupSoto Ayam; Indian Mee Goreng; Lontong Sayur Lemak; Special Nonya Fried Rice; Appetisers and Snacks; Honey Barbecued Chicken Wings; Popiah; Pork Satay with Pineapple Sauce; Malay Chicken Satay; Fruit and Vegetable Rojak; Tauhu Goreng; Murtabak; Seafood; Singapore Chilli Crab; Black Pepper Crab or Crayfish; Teochew Steamed Fish; Oyster Omelette; Fish Head Curry; Barbecued Stingray; Deep-fried Baby Squid; Fried Fish with Spicy Prawn Sambal; Golden Prawns with Sweet Spicy Sauce; Coconut Ginger Prawns with Lemongrass Curry; Tandoori Baked Fish; Cucumber Raita; Yu Sheng

Steamed Fish with Vinegar Soy DressingTea-smoked Fish Fillets; Meat and Poultry; Claypot Rice; Sweet Pork Ribs Wrapped in Fragrant Pandanus Leaves; Indian Mutton Soup; Chicken in Coconut Curry; Duck Braised in Fragrant Soy; Bak Kut Teh; Ayam Panggang; Buntut Asam Pedas; Indian Mutton Curry; Roast Duck and Rock Melon; Stuffed Yam Croquettes; Chicken Braised in Soy; Vegetables and Salads; Bean Sprouts with Salted Fish; Kangkung Belachan; Mild Potato Curry with Yogurt; Eggplant Masala; Desserts; Tropical Fruits in Steamed Coconut Custard; Coconut Mango Pudding

Chilled Almond Jelly with Lychees or LongansSweet Red Beans with Coconut Cream; Gula Melaka; Sago with Honeydew and Coconut Milk; Measurements and conversions; Index of recipes; Back Cover

Subject Term:

Cooking, Singaporean.

Added Author:

Wong, David.

Tettoni, Luca Invernizzi.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York : Tuttle Publishing, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.595957 WIB	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

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Summary

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.

Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent tastemakers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross-section of traditional recipes.

Favorite Singapore recipes include: Chili Crab Classic Hokkien Mee Murtabak Tea-smoked Fish Fillets Barbecued Stingray And many more... Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.