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Peranakan Heritage Cooking (Singapore Heritage Cookbooks)
 
 

Peranakan Heritage Cooking (Singapore Heritage Cookbooks) [Kindle Edition]

Philip Chia

Print List Price: £19.99
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Product Description

Product Description

The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.

Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative head note introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.

With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.

About the Author

Philip Chia, began his passionate love affair with cooking from the age of 6, starting by pounding spices with a batu lesong (mortar and pestle) to make sambal belachan, for his adopted family at Joo Chiat Road. His love for cooking grew day by day and he started picking up cooking tips from his aunty and recorded the ingredients and the step-by-step cooking methods in his handy exercise book.In 1977, he was invited to participate in a cooking competition where he emerged among the top eight in the finals judged by the late Mrs Lee Chin Koon. This event spurred him on to hone his cooking skills further. Throughout his growing years, Philip picked up tips and secrets of authentic Peranakan cooking from the older generation of Peranakans. Being an active member of The Peranakan Association also allowed him to develop a greater appreciation for the Peranakan culture.Today, Philip is highly sought-after as a Peranakan chef and cooking instructor. He is often invited as a guest chef to do Pernakan food promotions both locally and abroad and he has also appeared on several television programmes to promote Peranakan cooking.

Product details

  • Format: Kindle Edition
  • File Size: 76824 KB
  • Print Length: 180 pages
  • Publisher: Marshall Cavendish International Asia Pte Ltd (29 Mar 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00BYLLBAC
  • Text-to-Speech: Not enabled
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  • Word Wise: Not Enabled
  • Amazon Bestsellers Rank: #949,061 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

There are no customer reviews yet on Amazon.co.uk.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.0 out of 5 stars  2 reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Best book to date on Peranakan Food 15 Sep 2013
By Nicholas Lam - Published on Amazon.com
Format:Hardcover
Amazon should allow users to vote for the removal of useless comments like the one from Stephen Foster above. 3 Stars for a book you 'plan to buy' and haven't even read? Thats just ridiculous.

I've had many opportunities to meet the author as well as sample his food. As with most Asian cooking that starts with a 'rempah' or spice paste, flavours will vary greatly depending on the ingredients at hand. That is why recipes such as these can serve as a guideline for improvisation by more experienced cooks.

However, if one wants to just follow the recipes directly, the recipes in here are authentic with no ingredients 'left out' as is always the case when it comes to Asian recipes. Most Peranakans will never share their recipes with anyone but thankfully, the author unselfishly chooses to document and share his 'secret' recipes.

My favourite recipes in this book are the babi tohay (His family recipe for pork in red rice yeast), mee siam, fish otak, chicken buah keluak, tamarind fish curry and okra salad with chilli. Each of these recipes work perfectly and taste great. I'm looking forward to other books that the author might be releasing in the future as Peranakan cooking is so diverse that this book probably covers only the 'greatest hits'. I would recommend that lovers of Asian food add this book to their collection and please don't leave it on the shelf....cook from it!
1 of 10 people found the following review helpful
3.0 out of 5 stars Very hard title to find information about 20 Jun 2012
By Stephen Foster - Published on Amazon.com
Format:Hardcover
[Why are people slamming this "review"? I wrote it purely because I found it difficult to find information about this title, and thought I'd share what I managed to find. I make that quite clear.]

After a lot of googling, I finally found a write-up of this book on the Australian Penguin site. Here's what they have to say:

The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: an introduction that provides an overview of the history and culture of the community in Singapore and a selection of delightful recipes including traditional dishes and dishes that boast a distinct regional variation that makes them uniquely Singaporean. With its focus on the cultural and culinary heritage of the Chinese, Malays, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series is the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.

My personal interest comes from years of frequenting my favourite restaurant: the Redmond Malay Satay Hut. It's a quirky, laid-back Malaysian restaurant that features several fantastic Peranakan/Nyonya dishes. I looked for their source and discovered the Peranakan/Nyonya are Straits (Singapore) Chinese, which perked my interest since my Dad spent WW II in Singapore as a ... guest of the Japanese Army, not eating any of this food (nor much else). I plan to order the book (and also this one, which seems it might be a definitive authority) and will hopefully post proper reviews shortly.

The fact that this comes from a SERIES of Australian Penguin books about Singaporean cooking gets me looking to investigate more.
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