Hardcover: 128 pages
Publisher: Tuttle Publishing; Hardcover with Jacket edition (August 5, 2014)
Product Dimensions: 9 x 0.6 x 11.8 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (8 customer reviews)
Best Sellers Rank: #623,124 in Books (See Top 100 in Books) #85 in Books > Cookbooks, Food & Wine > Asian Cooking > Pacific Rim #439 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments #6328 in Books > Cookbooks, Food & Wine > Regional & International
being a Singaporean, have always loved Terry Tan's books. have tried to love this book. It being a hardcover copy, it's easy to read layout appealed me...but upon closer look, the recipes seem familiar...oh too familiar...no, they were juz not what I'd tasted at home, but from what I'd read somewhere. So I took out my "Shiok" cookbook by terry Tan (where recipes aren't arranged in an alphabetical order) & compared the recipes from this bookGolly....they were the same...word for word. So if you have "Shiok", please don't get this book, unless you fancy the same old stuff in a slightly larger print & format & a hardcover.
Very nice full page photos of Singaporean food and pretty authentic recipes. A good volume to give to people interested in South East Asian cuisine, or other Singaporeans who are away from home and miss the food terribly. Instructions are easy to follow, but not all the ingredients are readily available. Many recipes also require a special stock or sambal that has to be prepared before-hand in bulk. Singaporean cooking usually requires many ingredients and quite a bit of effort, so it's not recommended for those who are looking for recipes for quick, fuss-free dinners.
This is a beautiful, fascinating, well-thought-out cookbook. It begins with some history and information, then sort of a dictionary (with pictures which is great!) of Singapore ingredients, before moving on to a section called 'Marinades, Chutneys, Sambals and Achars' which also includes recipes for making your own curry powders (there's more than one) and Garam Masala Spice Mix. From there it moves on to 'Snacks, Soups and Salad', "Breads, Rice and Noodles', Chicken and Duck', 'Seafood', 'Meat', 'Vegetables' and finishes with 'Desserts'. There are lovely photos of the dishes, and the recipes are clear and easy to follow. You will want to have a good specialty food store nearby for ingredients such as pandanus leaves and juice, fresh cardamom pods, fish cake and fresh tumeric root.I am intrigued by these dishes as they are very different from what I'm used to eating. I'm hoping to make Curry Puffs in the near future. I love the Quick Rice with Chicken and I can't wait to try the Bergedel Potato Fish Cakes. I also want to make up the spices to have on hand over time, I just have to get a couple of the spices (like fenugreek seeds) that I'm missing.I have thoroughly enjoyed this cookbook and highly recommend it to anyone. I hope you enjoy it as much as I did!I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.
I got this for my Kindle and really like it. The hardest part is finding the ingredients here in Memphis. I can never get the dishes to come out like the street vendors in Singapore but they are good.
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