- Paperback: 51 pages
- Publisher: Goldenleaf Books (Feb 1998)
- Language English
- ISBN-10: 0953222500
- ISBN-13: 978-0953222506
- Product Dimensions: 29.2 x 20.6 x 0.8 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 609,625 in Books (See Top 100 in Books)
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Product Description
From the Author
Create Singaporean Cuisine With Easily Available Ingredients
Josephine, a Peranakan or Straits Chinese was born and bred in Singapore. She came to England in 1985 and loves her food. Living in the countryside without easy access to Asian supermarkets, she has tailored her recipes using ingredients that are easily available in local supermarkets without losing their authenticity. In the process of writing her book, she became a vegetarian and so the unique aspect of this book is that each meat/fish recipe can be converted to a vegetarian one. This means that families who have a single vegetarian member or friend can produce the same dish for both carnivore and vegetarian except for a change in the main ingredient. Therefore, a vegetarian can enjoy an exciting meal without causing the cook extra hassle. Since more and more people are becoming allergic to wheat, this book also shows how you can eat three delicious meals a day without eating wheat. Josephine has an English step-son who is a Coeliac and he is allergic to gluten and many of these recipes are suitable for him. This book has been favourably reviewed by UK's Coeliac Society.(See publisher's comments.) A comprehensive introduction gives an insight into the culture of Singapore and its multi-racial society. It also gives tips on South East Asian cooking and the methods of preparing certain ingredients like tempeh and tofu which originated from the Far East, to make them easier to cook and more appetising. Preparation and cooking times are clearly indicated and recipes are easy to follow. Singaporean cuisine is very similar to Malaysian and Indonesian cuisine as the countries are geographical neighbours. Many of their recipes share the same names. Singaporean cuisine also has some similiarities with Thai cuisine because they use similar ingredients like coconut milk and lemon grass. Create Singaporean cuisine in your kitchen! Selamat Masak! That's Malay for Happy (Safe) Cooking!
Josephine, a Peranakan or Straits Chinese was born and bred in Singapore. She came to England in 1985 and loves her food. Living in the countryside without easy access to Asian supermarkets, she has tailored her recipes using ingredients that are easily available in local supermarkets without losing their authenticity. In the process of writing her book, she became a vegetarian and so the unique aspect of this book is that each meat/fish recipe can be converted to a vegetarian one. This means that families who have a single vegetarian member or friend can produce the same dish for both carnivore and vegetarian except for a change in the main ingredient. Therefore, a vegetarian can enjoy an exciting meal without causing the cook extra hassle. Since more and more people are becoming allergic to wheat, this book also shows how you can eat three delicious meals a day without eating wheat. Josephine has an English step-son who is a Coeliac and he is allergic to gluten and many of these recipes are suitable for him. This book has been favourably reviewed by UK's Coeliac Society.(See publisher's comments.) A comprehensive introduction gives an insight into the culture of Singapore and its multi-racial society. It also gives tips on South East Asian cooking and the methods of preparing certain ingredients like tempeh and tofu which originated from the Far East, to make them easier to cook and more appetising. Preparation and cooking times are clearly indicated and recipes are easy to follow. Singaporean cuisine is very similar to Malaysian and Indonesian cuisine as the countries are geographical neighbours. Many of their recipes share the same names. Singaporean cuisine also has some similiarities with Thai cuisine because they use similar ingredients like coconut milk and lemon grass. Create Singaporean cuisine in your kitchen! Selamat Masak! That's Malay for Happy (Safe) Cooking!
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Superb recipes, beautifully written.,
By
This review is from: Rasa Singapura - Taste of Singapore: With Vegetarian Conversion - (Mainly Gluten Free) (Paperback)
This book is a must for anyone interested in cooking.The recipes are really mouthwatering and the ingredients are readily obtainable from any supermarket.Easy to follow recipes and preparation make this book a superb addition to world of cooking.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Fantastic!,
By
This review is from: Rasa Singapura - Taste of Singapore: With Vegetarian Conversion - (Mainly Gluten Free) (Paperback)
Have used this book on many occasions - fantastic and easy to follow recipes. Highly recommended
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Great for those craving Singapore's food, whilst in the UK,
By
This review is from: Rasa Singapura - Taste of Singapore: With Vegetarian Conversion - (Mainly Gluten Free) (Paperback)
Despite the lack of photos, and the missed opportunity to gawk at food, this cookbook consistently provides me with tasty food that fills that hole of missing Singapore food that strikes every so (very very) often!
The ingredients are quite easily available in the UK, which is usually a difficulty with cookbooks designed for an American audience, where East Asian ingredients are more plentiful. Practical, tasty, I rate it.
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