Singapore Food

Singapore Food

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First published in 1989, Wendy Hutton's Singapore Food has since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights - how the various ethnic groups including the Chinese, Malay and Indian have met and mingled, as well as the scrumptious ways in which the traditional culinary styles from each group have influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes - 180 of the best-loved recipes from the first edition of Singapore Food, updated through years of relentless recipe-testing and 39 brand new recipes considered as 'new classics', such as Butter Prawns and Claypot Chicken and Rice.Black Pepper Crabs This excellent and easy way of cooking crabs with freshly roasted and ground black pepper is equally good with ... 1 teaspoon salt a#39;A teaspoon freshly ground black pepper 2 tablespoons finely chopped coriander leaves a#39;A cup fresh breadcrumbs 1 tablespoon ... bread into pieces then using a blender or food processor, pulse or process into crumbs and store in the deep freezer.

Title:Singapore Food
Author:Wendy Hutton
Publisher:Marshall Cavendish - 2007


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