Author: Allan Albert TeohPublisher:
ISBN: 9789814828536
Category : Cookies
Languages : en
Pages :
Book Description
Author: Allan Albert TeohNonya Heritage Kitchen
Author: Ong Jin TeongPublisher: Landmark Books Pte Ltd
ISBN: 9814189685
Category : Cooking
Languages : en
Pages : 20
Book Description
The Peranakan or Baba and Nonya culture is the result of intermarriage, from the 15th century, between Chinese immigrants and the local population of Indonesia and Malaya. The resulting fusion of cuisines, however, is not just of China and the Southeast Asian archipelago, but also from Portugal, the Netherlands and England, as well as the places they colonized. Nonya Heritage Kitchen brings together the stories of how popular food, cooking techniques, ingredients and utensils from these spheres of influence interacted to create Nonya cuisine. This telling is via the background and recipes of both well-known and rare dishes such as Bak Chang, Rempah Udang, Sugee Cake, Kiam Chai Ark, Kuih Bahulu, Cheak Bee Soh, Sesargon, and Kuih Koci. Also included is a list of stores and online shops for Nonya kitchen utensils. Here is an extraordinary and practical cookbook that reveals new information about the wide-spread and global roots of Nonya food.
Delightful Nyonya Treats
Author: Philip ChiaPublisher: Marshall Cavendish International (Asia)
ISBN: 9789814677899
Category : Cooking
Languages : en
Pages : 0
Book Description
The Peranakans A people of mixed Chinese and Malay heritage, the Peranakans are known for their outstanding cuisine. Traditionally prepared by the womenfolk, or Nyonyas, the cuisine combines the best cooking styles and ingredients from the Chinese and Malay kitchens. ----------- With their vibrant colours, aromatic flavours and endless variety, Nyonya snacks and desserts make delightful treats whatever the occasion. In this book, renown Peranakan chef Philip Chia shares 30 recipes for irresistible Nyonya delights including essential favourites and many forgotten treats that will excite even the most jaded Peranakan palate. Written with easy-to-follow step-by-step instructions, creating these mouth-watering, crowd-pleasing treats has never been easier
Penang Heritage Food
Author: Ong Jin TeongPublisher: Landmark Books Pte Ltd
ISBN: 9814189979
Category : Cooking
Languages : en
Pages : 25
Book Description
This book won the Gourmand World Cookbook award for best national culinary history, and has proven to be a classic. Over the years, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. With the absence of recorded recipes, modifications of family dishes are inevitable due to the preferences and dislikes of members of the household, and hence the original tastes were not faithfully reproduced from one generation to the next. Similarly, for some restaurants, the original recipes and the tastes were not faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home-cooked food, restaurant and café food, and hawker food. Meticulously researched, the author has recorded the recipes of his grandmothers, mother, aunts, uncles and cousins. Every time-tested recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots.
Modern Nonya
Author: Sylvia TanPublisher:
ISBN: 9789814302166
Category : Cooking, Chinese
Languages : en
Pages : 199
Book Description
'Modern Nonya' is essentially Straits Chinese food made simple with authentic yet streamlined recipes that retain all the traditional tastes, yet use modern methods where possible.
Debbie Teoh's Favourite Recipes
Author: Debbie TeohPublisher: Marshall Cavendish International (Asia)
ISBN: 9789814561563
Category : Cooking
Languages : en
Pages : 0
Book Description
Debbie Teoh s Favourite Recipes is a delightful collection of 42 mouth-watering recipes, each with a theme of hidden taste sensations from one of Malaysia s most well-loved Peranakan chefs. Classic items such as pot stickers, samosas and Vietnamese rice paper rolls, and Peranakan favourites such as pulut inti, sweet potato kuih ku and Nyonya lepat kacang, are included, while popular treats such as five-spice rolls, baked pau, rice dumplings and steamed meat dumplings are reinterpreted to offer exciting new variations. Uncover the gems in this book and draw inspiration to come up with your own creations with Chef Debbie Teoh."
AllanBakes Really Good Cheesecakes
Author: Allan TeohPublisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814561673
Category : Cooking
Languages : en
Pages : 138
Book Description
When Allan first set up his café a decade ago, little did he know how fast the accolades would come. His strawberry cheesecake was featured as one of the 50 Yummiest Cakes in Singapore and he was crowned one of four Cheesecake Heavenly Kings.This cookbook features Allan’s winning recipes for his amazing melt-in-your-mouth cheesecakes in addition to his latest creations, such as the luscious avocado ricotta cheesecake with coconut sponge cake base, the indulgent carrot cake cheesecake with walnut cream cheese frosting, and the rich and creamy sweet potato cashew nut cheesecake. Lighter options such as the no-bake silky tofu cheesecake and the low fat blackberry cheesecake are also included, but your taste buds would never know the difference! About the Author Allan Albert Teoh is the man behind AllanBakes, a delightful cake shop known among cake and pastry aficionados for its treats that are baked daily by Allan himself. Best known for being one of the four Cheesecake Heavenly Kings (2009) in Singapore in a contest organised by LianHe WanBao, Omy and rednano.sg, Allan's wonderful treats have also been recognised further afield at the Gourmand World Cookbook Awards 2011 in Paris, where his first book, AllanBakes Really Good Cakes, clinched the Best Desserts Cookbook award for Singapore.In 2012, Allan partnered with the Temasek Polytechnic (TP) Applied Food Science and Nutrition Team to develop a healthier choice cheesecake. He was also mentor to the winner and runner-up of the Junior MasterChef Australia (Season 2), when they visited Singapore to do a cooking demonstration at the Singapore Expo.Allan also shares his recipes regularly on radio and conducts cooking classes
Author: Allan Albert TeohPeranakan Heritage Cooking
Author: Philip ChiaPublisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435090
Category : Cooking
Languages : en
Pages : 187
Book Description
Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.
