Shiok!

Shiok!

Author: Terry Tan

Publisher: Tuttle Publishing

ISBN: 9781462917785

Category: Cooking

Page: 192

View: 331

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This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions. By every account, Singapore is home to some of the best food on the planet. This tropical island is a veritable cauldron of cultures and culinary traditions, and "shiok!" — a local expression loosely meaning "Wow, delicious!" — succinctly sums up the experience of sampling Singapore's best cooking. This book of Singapore recipes is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra and Nasi Ulam. These recipes are well written, easy to follow, and accompanied by clear color photographs. Some of the featured Singaporean recipes include: Beef Rendang Curry Crab Deep-fried Fish in Spicy Coconut Sauce Devil Curry Sambal Roast Chicken Fragrant Coconut Rice Soy-braised Pork Peppery Fish Curry And many more! The reader's acquaintance—or re-acquaintance—with Singapore food promises to be an exciting and mouthwatering experience.
Shiok!
Language: en
Pages: 192
Authors: Terry Tan, Christopher Tan
Categories: Cooking
Type: BOOK - Published: 2015-09-08 - Publisher: Tuttle Publishing

This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions. By every account, Singapore is home to some of the best food on the planet. This tropical island is a veritable cauldron of cultures and culinary traditions, and "shiok!" — a local expression loosely meaning "Wow, delicious!"
Singapore Cooking
Language: en
Pages: 128
Authors: Terry Tan, Christopher Tan
Categories: Cooking
Type: BOOK - Published: 2012-03-06 - Publisher: Tuttle Publishing

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook. An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, is a fabulous
Accompaniments
Language: en
Pages: 280
Authors: Kusuma Cooray
Categories: Cooking
Type: BOOK - Published: 2019-10-31 - Publisher: University of Hawaii Press

Luscious mango chutney spiced with Ceylon cinnamon, cloves, and nutmeg; exotic jaggery pickle with fruit and dates; tomato “pachadi” bursting with the fragrance of cumin and black mustard seed fried in olive oil; stunning and versatile carrot marmalade; fiery, pungent, and creamy green chili and coconut sambal, laced with fresh
The Flavor Matrix
Language: en
Pages: 320
Authors: James Briscione, Brooke Parkhurst
Categories: Cooking
Type: BOOK - Published: 2018-03-06 - Publisher: Houghton Mifflin Harcourt

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the
The Ethnomusicologists' Cookbook, Volume II
Language: en
Pages: 204
Authors: Sean Williams
Categories: Music
Type: BOOK - Published: 2015-07-24 - Publisher: Routledge

This companion to The Ethnomusicologists' Cookbook combines scholarship with a unique approach to the study of the world's foods, musics, and cultures. Covering over four dozen regions, the entries in these collection each include a regional food-related proverb, a recipe for a complete meal, a list of companion readings and