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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!
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!
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