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"Ghillie Basan's intelligently researched and meticulously tested recipes guarantee that you will be able to taste the best version of the real thing. Her evocative descriptions will only add to your enjoyment of one of the great cuisines of the world. Irresistible!" (Josceline Dimblebly, cookery author)"
Product Description
Discover the exotic flavours of a cuisine that blends Malay, Indian and Chinese traditions, with 75 fantastic recipes. An inspiring cookbook for the modern global kitchen, with fabulous and authentic recipes that include soups such as Laksa Lemak, satays, rice dishes, street snacks, seafood, meats such as Chicken Randang, sweet snacks and delicious desserts including Coconut Ice Cream. Includes more than 265 specially commissioned beautiful and evocative photographs. Complete nutritional information for every recipe. In this beautiful new book, Ghillie Basan explores the fascinating history, the rich culture and the social traditions of the Malaysian and Singaporean people, and the development of their cuisine. Over 75 classic recipes offer an authentic taste of South-east Asia for the Western kitchen. From spicy soups, mouthwatering appetizers, and meat dishes, to rice and noodle dishes and delicious refreshing desserts, the carefully researched and tested recipes promise delicious dishes that will be enjoyed again and again. With inspirational images of the region, of the ingredients and every recipe, this evocatively written and stunningly photographed book captures the real flavour of Malaysia and Singapore, and is an irresistible volume for anyone who loves to explore new cuisines and good food.
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Food and Cooking of Singapore and Malaysia
12 Jan 2012
Format:Hardcover
Mike Smith (mwsmith6@asu.edu)
The Food and Cooking of Malaysia and Singapore
Ghillie Basan
Publisher: Anness Publishing Ltd., April 6, 2006, 158 pages
http://www.amazon.com/gp/product/1903141354/ref=s9_simh_bw_p14_d37_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-4&pf_rd_r=0N1DAFA9C77QCGEK0TBV&pf_rd_t=101&pf_rd_p=1321581422&pf_rd_i=283155
I am planning my first trip to Asia and wanted to investigate a topic that is very important to me, food. When I researched this topic I found this delightful book which covered the countries that I would be traveling to on this trip. It turned out to be more than just a cookbook. This book has all the elements you would expect in a modern cookbook. There are 80 recipes and over 300 colorful pictures. The book is organized in a logical manner beginning with an introduction to the region and recipes by food group.
What I found very helpful was all the information that preceded the recipes. The introduction has a relatively brief but very informative description of Singapore and Malaysia from its origins to today's rich cultural mix of ethnic backgrounds that has influenced the culinary traditions of this part of the world. There is also a description of the local street scene when it comes to food stalls, coffee shops and markets that I found very informative. Most urban dwellers eat out for most of their meals and only cook on the weekends.
The introduction concludes with information on local kitchens, equipment and ingredients typical to this region. No surprise that the wok rules but grills and steam pots are essential to Malay and Singapore kitchens as well. It seems that one of the most important ingredients in Chinese, Malay and Singapore cuisine are chilies. Recipes in this book are arranged in seven sections and each includes an informative background of each of these types of dishes and along with a description of the regional variations. Each recipe is adapted for the western kitchens and includes both metric and English measurements. There is also an estimated serving size with a complete nutritional breakdown of each portion that includes the calories, protein, carbohydrate by sugar and fat (including saturated), cholesterol, calcium, fiber and sodium. This is very useful for those who are on a restricted diet and need to track these types of nutritional information.
My overall impression of this book is that it is well organized and full of useful information. I was pleasantly surprised by the introduction sections that provided a wealth of information on Singapore and Malaysia. I liked the descriptions of the mix of cultures which helps one understand the diversity of traditional cuisines. The photographs of each dish and many of the ingredients were expertly done and added to the richness of the book as a whole. The recipes were organized in logical groupings that included an introduction section describing the culinary traditions and regional variations. Many of the recipes have over twenty ingredients that may be difficult to locate. This book is not for the beginner or the unadventurous cook rather one who is already familiar with Asian ingredients and cooking styles. I am looking forward to my dinning adventure on my upcoming trip to Singapore and Malaysia.
The Food and Cooking of Malaysia and Singapore
Ghillie Basan
Publisher: Anness Publishing Ltd., April 6, 2006, 158 pages
http://www.amazon.com/gp/product/1903141354/ref=s9_simh_bw_p14_d37_g14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-4&pf_rd_r=0N1DAFA9C77QCGEK0TBV&pf_rd_t=101&pf_rd_p=1321581422&pf_rd_i=283155
I am planning my first trip to Asia and wanted to investigate a topic that is very important to me, food. When I researched this topic I found this delightful book which covered the countries that I would be traveling to on this trip. It turned out to be more than just a cookbook. This book has all the elements you would expect in a modern cookbook. There are 80 recipes and over 300 colorful pictures. The book is organized in a logical manner beginning with an introduction to the region and recipes by food group.
What I found very helpful was all the information that preceded the recipes. The introduction has a relatively brief but very informative description of Singapore and Malaysia from its origins to today's rich cultural mix of ethnic backgrounds that has influenced the culinary traditions of this part of the world. There is also a description of the local street scene when it comes to food stalls, coffee shops and markets that I found very informative. Most urban dwellers eat out for most of their meals and only cook on the weekends.
The introduction concludes with information on local kitchens, equipment and ingredients typical to this region. No surprise that the wok rules but grills and steam pots are essential to Malay and Singapore kitchens as well. It seems that one of the most important ingredients in Chinese, Malay and Singapore cuisine are chilies. Recipes in this book are arranged in seven sections and each includes an informative background of each of these types of dishes and along with a description of the regional variations. Each recipe is adapted for the western kitchens and includes both metric and English measurements. There is also an estimated serving size with a complete nutritional breakdown of each portion that includes the calories, protein, carbohydrate by sugar and fat (including saturated), cholesterol, calcium, fiber and sodium. This is very useful for those who are on a restricted diet and need to track these types of nutritional information.
My overall impression of this book is that it is well organized and full of useful information. I was pleasantly surprised by the introduction sections that provided a wealth of information on Singapore and Malaysia. I liked the descriptions of the mix of cultures which helps one understand the diversity of traditional cuisines. The photographs of each dish and many of the ingredients were expertly done and added to the richness of the book as a whole. The recipes were organized in logical groupings that included an introduction section describing the culinary traditions and regional variations. Many of the recipes have over twenty ingredients that may be difficult to locate. This book is not for the beginner or the unadventurous cook rather one who is already familiar with Asian ingredients and cooking styles. I am looking forward to my dinning adventure on my upcoming trip to Singapore and Malaysia.
Brilliant Authentic Recipes from Singapore & Malaysia
11 Nov 2011
Format:Hardcover
My sweetheart bought this cookbook about a week or so ago. She knew that I love the food of Singapore, my having visited there several times, and that I love to cook. Additionally, I've tried to recreate the mee goreng and nasi goreng I've had during my travels--with limited success. The other reason she bought the book was because of her gluten intolerance. Well, I have to say that Ghillie Basan's book hit all the marks in being both culturally and culinarily informative. There are a lot of recipes that employ rice and rice noodles for the G-F crowd, but, moreover, the recipes are serious flavor blasts. The Capitan Curry's combination of cilantro, chillies, coconut flakes, and lime juice in the relish makes the rest of the dish more than just pop in your mouth. We're talking pure oral excitement. Buy this book. You will only have fun cooking and eating your way through it. The recipes are clearly authentic.
--Dave E.
--Dave E.
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