Penang Heritage Cookbook

Download or read book Penang Heritage Food written by Ong Jin Teong and published by Landmark Books Pte Ltd. This book was released on with total page 25 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food from the Heart written by and published by . This book was released on 2004 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food from the Heart is just that, it takes recipes from Malaysians and provides a written account of treasured and time-honoured recipes. Some family secrets that go back generations are retold here, along with their own unique story, meaning that all of us, even the newcomer to Asian cookery can become Malaysian food experts. This book showcases Malaysia's tantalising and distinct style of cooking.

Download or read book Peranakan Heritage Cooking written by Philip Chia and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2012-01-15 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book A NYONYA INHERITANCE written by Pearly Kee and published by Clarity Publishing. This book was released on 2012-11-28 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pearly Kee, a true-blue fifth generation Nyonya was schooled in a traditional Nyonya kitchen and teaches what were once closely guarded cooking secrets. From her cooking school in Penang, she’s taught a whole new generation of fans from professional chefs to foodies and amateur enthusiasts. Her first best-selling title has since been revised to include five new authentic Penang Nyonya recipes. Her Gourmand Award winning cookbook – Pearly’s Nyonya Pantry is also available from Clarity Publishing.

Download or read book The New Mrs Lee's Cookbook: Nonya cuisine written by Mrs. Chin Koon Lee and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Penang Nyonya Cookbook written by Cecilia Tan and published by Marshall Cavendish Cuisine. This book was released on 2010-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book New Mrs Lee's Cookbook, The - Volume 2: Straits Heritage Cuisine written by Shermay Lee and published by World Scientific. This book was released on 2019-10-07 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her homecooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee's Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore.Since the original version remains out of print, Mrs Lee's granddaughter Shermay Lee has faithfully reworked these well-loved heirloom recipes into two fully illustrated cookbooks, The New Mrs Lee's Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectively. These revised editions have become well-loved classics in their own right, showcasing the richness and diversity of modern Peranakan cooking, while staying true to its traditional roots. The first volume won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins. New sections have also been added, including: