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The Little Teochew Cookbook

Author: Eric Low

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2015-06-15

Total Pages:

ISBN-13: 9814677388

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

Uncle Lau’s Teochew Recipes

Author: Tan Lee Leng

Publisher: Epigram Books

Published:

Total Pages:

ISBN-13: 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.

Myrita2

Author: Louise YT Phua

Publisher: Partridge Publishing Singapore

Published: 2020-10-28

Total Pages: 93

ISBN-13: 1543760740

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Life is a balancing act. Finding the right balance is a constant challenge. Technologies continue to innovate the way food is grown, harvested, processed and consumed. A wide array of food products is now available to the urban masses. Given our busy lives, how many of us have taken the time to pause and ponder about what we are eating? Have we prospered from the large variety of ultra-processed foods that is easily available? Furthermore, we are constantly connected to our digital devices. How often do we pay attention to our physical activities and exercise regimes? Have we pondered about our fixation on instant gratification and miracle cures? Myrita2 is a space to pause, ponder and prosper about how to improve one’s health. This booklet is a collection of sixteen recipes, using primarily fresh fruits and vegetables, to boost your immune system. These fruits and vegetables are natural remedies that are commonly available at most of our grocery stores. The kitchen is potentially a fun and fantastic laboratory for you to cook up different combinations of fresh ingredients, for yourself and your loved ones. The emphasis is on rainbow diet and clean eating to boost your immunity system. Additionally, Myrita2 equips her readers with tips and toolkits on food hygiene, food journal, hydration, physical activity, etc. This handy guide is meant to help the self-directed earthling become a healthier version of yourself. As the sage Plato once extolled, “Knowledge is the food of the soul.” You are invited to take a seat, quieten your mind with a cup of freshly brewed tea, and dip into the pages of Myrita2. Enjoy the gift of food and find your pearls of wisdom. Afterall, health is wealth.

A Little Chinese Cookbook

Author: Terry Tan

Publisher: Chronicle Books (CA)

Published: 1990

Total Pages: 64

ISBN-13: 9780877017981

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From bite-sized appetizers to elegant entrees for for an emperor, this little treasury of authentic recipes reflects the range of regional influences in Chinese cuisine. Among the dishes included are Mongolian Lamb Stew, Peking Duck, Shrimp Dumpling Soup, and Almond Surprise. Full-color illustrations.

A Little Cook Book for a Little Girl

Author: Caroline French Benton

Publisher: Good Press

Published: 2019-11-26

Total Pages: 92

ISBN-13:

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'A Little Cookbook for a Little Girl by Caroline French Benton' combines cooking with storytelling, following the adventures of young Margaret as she learns to cook. With interesting recipes like fish-balls and steak with bananas the book is a window into the cooking of the early 1900s. The terminology and ingredients are endearing and the instructions are quaintly simple, making it a great book for young cooks even today.

Teochew Heritage Cooking

Author: Chef Eric Low

Publisher: Marshall Cavendish International (Asia)

Published: 2015

Total Pages: 0

ISBN-13: 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.

The Little Singapore Cookbook

Author: Wendy Hutton

Publisher: Marshall Cavendish International (Asia)

Published: 2014-01-07

Total Pages: 0

ISBN-13: 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.

Uncle Anthony’s Hokkien Recipes

Author: Anthony Loo Hock Chye

Publisher: Epigram Books

Published: 2015

Total Pages: 120

ISBN-13: 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.

Jia!

Author:

Publisher:

Published: 2018-08-15

Total Pages:

ISBN-13: 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.

Farm to Table Asian Secrets

Author: Patricia Tanumihardja

Publisher: Tuttle Publishing

Published: 2017-03-28

Total Pages: 144

ISBN-13: 1462919189

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In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy. Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year—making it easy to plan a variety of menus that are never dull. Here are just a few examples of the tempting Asian recipes in this book: Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes All-in-One Meals such as "Have It Everyday" Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few "secret ingredients"—the traditional sweet, sour, spicy, savory seasonings that every Asian cook knows. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience. A home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavors to your cooking. The same is true for flavor-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.