[PDF] The Little Teochew Cookbook eBook

Author : Eric Low
Publisher : Marshall Cavendish International Asia Pte Ltd
Page : 106 pages
File Size : 49,93 MB
Release : 2015-06-15
Category : Cooking
ISBN : 9814677388

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Chef Eric Low puts together a collection of 42 authentic and highly popular Teochew recipes in The Little Teochew Cookbook. From mouthwatering street food such as oyster omelette and muah chee to festive favourites such as png kueh and chwee kueh to the Teochew must- have — Teochew muay, this book showcases the distinct flavours of Teochew food and is an indispensable guide to serving up light yet satisfying Teochew treats for the whole family. With informative headnotes and invaluable cooking and preparation tips, The Little Teochew Cookbook makes an ideal gift and re-introduces Teochew food in delightful bite-sized morsels

Author : Chef Eric Low
Publisher : Marshall Cavendish International (Asia)
Page : 0 pages
File Size : 35,22 MB
Release : 2015
Category : Cooking
ISBN : 9789814634281

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Teochew Heritage Cooking is the definitive reference for anyone looking to learn more about the colourful heritage and food culture of the Teochews in Singapore. An engaging introduction provides an insightful overview of the history and culture of the Teochew community, and 50 recipes for authentic Teochew dishes brings the refreshing flavours of this alluring cuisine nearer home.

Author : Tan Lee Leng
Publisher : Epigram Books
Page : 104 pages
File Size : 15,18 MB
Release : 2012
Category : Cooking
ISBN : 9810733372

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Winner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012 Enjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes. Besides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author’s family, such as Ho Pung and Sio Bee. These time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai’s daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family’s recipes to Lee Leng in the hopes that she preserve their heritage. By compiling her father’s recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes. Uncle Lau’s Teochew Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.

Author : Chris Cheung
Publisher : Simon and Schuster
Page : 210 pages
File Size : 36,10 MB
Release : 2021-11-23
Category : Cooking
ISBN : 1510758127

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"50 recipes inspired by life in Chinatown."--Cover.

Author :
Publisher :
Page : pages
File Size : 38,71 MB
Release : 2018-08-15
Category :
ISBN : 9780692138571

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Part cookbook, part travel journal, Jia! presents the food of the Teoswa people in stories and recipes. The cuisines of modern-day Swatow and Teochew, two neighboring cities in southern China, together known as "Teoswa," are explored alongside the diasporic cuisines of Teoswa communities in Southeast Asia, Europe, and the United States. At its core, Teoswa cuisine emphasizes sourcing excellent ingredients and letting their natural flavors shine and harmonize in thoughtful combinations. Given its ocean-hugging location, seafood is understandably a cornerstone of the Teoswa diet, but Teoswa's beef meatballs, braised fowl, rice noodles, and inventive uses of vegetables are also famous across China. Over the past centuries, waves of Teoswa people arrived in Southeast Asia, bringing their recipes with them. As Teoswa foods evolved to suit local tastes and ingredients, many of them also became iconic national dishes in Thailand, Singapore, Malaysia, Indonesia, Vietnam, Cambodia, and Laos. The author shares her own Teoswa family story within this larger historical context. Recipes are adapted for an American home kitchen, and range from traditional to modern in six categories: 1) Snacks and Appetizers; 2) Rice & Noodles; 3) Seafood; 4) Meat; 5) Vegetables; and 6) Drinks & Sweets.

Author : Wendy Hutton
Publisher : Marshall Cavendish International (Asia)
Page : 0 pages
File Size : 29,45 MB
Release : 2014-01-07
Category : Cooking
ISBN : 9789814484084

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The Little Singapore Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the nation's best-loved foods. Among this selection are the ubiquitous Singapore Chicken Rice, succulent Chilli Crab and irresistible noodle dishes such as Char Kway Teow, Fried Hokkien Mee and the famous spicy noodle soup, Laksa Lemak. Clearly explained recipes ensure that any home cook can produce authentic and delicious Singapore food to share with friends and family.

Author : Shuhui Huang
Publisher : Wei Chuans Cooking
Page : 205 pages
File Size : 49,10 MB
Release : 1983
Category : Cooking
ISBN : 9780941676083

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Bilingual: English and Chinese.

Author : Anthony Loo Hock Chye
Publisher : Epigram Books
Page : 171 pages
File Size : 45,40 MB
Release : 2015
Category : Cooking
ISBN : 9814615005

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Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors’ family, such as sticky mee sua soup and Grandma’s stewed chicken in soya sauce. This book is compiled by Anthony’s niece, Samantha Lee. Uncle Anthony’s Hokkien Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.

Author : Chef Wan
Publisher : Marshall Cavendish International Asia Pte Ltd
Page : 193 pages
File Size : 33,8 MB
Release : 2012-06-15
Category : Cooking
ISBN : 981443504X

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Ever since Chef Wan was appointed food ambassador by the Malaysian government and resident chef of the Asian Food Channel, there can be no better person to present a variety of Asian and Western dishes. In this book Chef Wan revives fading Malaysian culinary gems, celebrates regional Asian favourites and showcases Western recipes adapted for the Asian palate. With years of experience as a chef and television personality behind him, Chef Wan is without doubt, perfectly poised to promote Asian cuisines to the West and Western-style cooking to Asia.

Author : Patricia Tanumihardja
Publisher : Tuttle Publishing
Page : 429 pages
File Size : 37,24 MB
Release : 2017-03-28
Category : Cooking
ISBN : 1462919189

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