Singapore Cooking - by Tan & Christopher Tan (Paperback)

About the Book

"Good food is an abiding passion for Singaporeans mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan. This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad). The recipes are easy to follow, accompanied by clear color photos, and include: Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple Relish and Roasted Coconut Sambal; Famous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and Rojak Salad with Sweet Spicy Dressing; Spicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut Broth; Fabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns with Pineapple and of course, Chilli Crab; Delightful meat and chicken dishes like Babi Assam Tamarind Pork and Chicken Wings in Dark Soy and Rice Wine; Distinctive vegetable dishes like Eggplant Sambal and Nangka Lemak Young Jackfruit Coconut Curry; Recipes for fabulous desserts like Nonya Pineapple Tarts and Coconut Pancakes with Banana Sauce; And so much more! Singaporean cooking has incorporated recipes and ingredients from Chinese, Indonesian, Malay, Indian, and Western cooking traditions and melded them together in a distinctive, flavorful way. Your acquaintance or reacquaintance with Singapore's food promises to be an unforgettable experience!"--

Book Synopsis

"New York may be the city that never sleeps, but Singapore's the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore's probably the best place you can go..." --Anthony Bourdain

Good food is an abiding passion for Singaporeans--mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan.

This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted--as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad).

The recipes are easy to follow, accompanied by clear color photos, and include:

• Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple Relish and Roasted Coconut Sambal
• Famous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and Rojak Salad with Sweet Spicy Dressing
• Spicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut Broth
• Fabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns with Pineapple and of course, Chilli Crab
• Delightful meat and chicken dishes like Babi Assam Tamarind Pork and Chicken Wings in Dark Soy and Rice Wine
• Distinctive vegetable dishes like Eggplant Sambal and Nangka Lemak Young Jackfruit Coconut Curry
• Recipes for fabulous desserts like Nonya Pineapple Tarts and Coconut Pancakes with Banana Sauce
• And so much more!

Singaporean cooking has incorporated recipes and ingredients from Chinese, Indonesian, Malay, Indian, and Western cooking traditions and melded them together in a distinctive, flavorful way. Your acquaintance--or reacquaintance--with Singapore's food promises to be an unforgettable experience!

Review Quotes

"...[Singapore Cooking] has 111 recipes with beautiful photographs." --Crafty Moms Share blog

"Singapore Cooking is a must own for any serious S.E. Asian cuisine aficionado. The recipes, which reflect influences from Southeast Asia, China and India, are a hodgepodge of curries, stir fries, noodle and rice dishes, soups and sauces." --The Spiced Life blog

"Singapore Cooking surveys popular local dishes like Soto Ayam (chicken soup), Nasi Lemak (coconut milk rice) and Mee Siam (rice vermicelli with seafood and vegetables)." --Travelife Magazine

"Call me biased, but I think the best reason for visiting Singapore is for the food." --From the foreword by David Thompson

"Food is a national obsession in Singapore and thanks to the island's mix of culture, there is plenty of variety on offer... [this book] is a delicious compilation of well-loved local classics that you may have tried in Singapore and want to replicate at home." --The Official Guide & Map, Singapore

"The first thing I eat when I come to Singapore is Chicken Rice." --Anthony Bourdain

"The recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintance--or re-acquaintance--with Singapore food promises to be an exciting and mouthwatering experience." --AngSarap blog

"This beautifully photographed [book]...will give you the lowdown on everything from chicken rice to chilli crab." --Time Out Singapore

About the Author

Terry Tan is a distinguished cooking teacher, food consultant, food historian, and writer who has been dishing up Singaporean delights to people around the world for many years. He writes and broadcasts regularly on Asian and Oriental food and cookery from his base in London.

Christopher Tan is an award-winning writer, cooking instructor, and photographer who contributes articles, recipes and pictures to numerous magazines in Asia. Singaporean by birth, he grew up in London and now hangs out anywhere there is good food. You can find his work at www. foodfella.com.

Edmond Ho is a noted food, travel, and lifestyle photographer based in Singapore. In the late 1990s, he introduced a new style of food photography in Singapore using extreme close-ups and blurred backgrounds together with natural lighting. He has done shots for more than 25 cookbooks.

David Thompson is one of Australia's leading chefs, restaurateurs, and cookery writers. He is the owner of Sailors Thai in Sydney. In 2001, he opened Nahm in London's Halkin Hotel, which was awarded a Michelin star seven months later. In 2013, Nahm was listed as Asia's 3rd best restaurant and was recognized as one of the top 50 restaurants in the world. In 2018, he opened Aaharn in Hong Kong, and it was awarded a Michelin star in 2020 and 2021.