Jaganan Vegetable Salad with Peanut Sauce
Bergedel
Sui Gow
Crab Cakes
Ngoh Hiang
Otak Otak
Sambal Roast Chicken
Curry Puffs
Sardine Puffs
Roti John
Roti Prata Crispy Pan-fried Bread
Nasi Goreng
Nasi Lemak
Hainanese Chicken Rice
Mee Goreng
Bee Hoon Goreng
Char Kway Teow
Beef Hor Fun
Fishball and Glass Noodle Soup
Fried Hokkien Mee
Bak Kut Teh
Laksa
Sayur Lodeh
Rojak
Chili Crab
Hainanese Pork Chops
Pork Satay
Satay Sauce
Soup Kambing
See Yow
Ikan Panggang
One-Pot Rice and Chicken with Oyster Sauce
Lohan Chai
Stir fried Beansprouts, Chives, and Beancurd
Spicy Long Beans
Kangkong Blachan
Spicy Okra
Foo Yong Hai
Stir-Fried Beef with Kai Lan
Pumpkin Braised with Dried Shrimp
Braised Chicken Wings with Dried Beancurd and Water Convolvulus
Soto Ayam
Ay am Tempra
Chicken Wings and Mushrooms in Chinese Wine
Lemon Chicken
Deep-fried Pepper Squid
Grilled Mackerel with Coriander
Tau Yew Bak
Steamed Pomfret
Fish Moolie
Ikan Masak Pedas
South Indian Fish Curry
Crab Curry
Kari Ayam
Opor Ayam
Avam Kurmah
Ayam Lemak Puteh
Beef Rendang
Nasi Ulam
Kuah Lada
Bakwan Kepiting
Rebong Lemak
Babi Assam
Itek Sio
Itek Tim
Nangka Lemak
Babi Chin
Sarnbal Babi
Satay Babi Goreng
Pineapple Tarts
Apom Bekuah
Payasam
Kueh Dadar
Sago Gula Melaka
Foo Chok Pak Kor
Cheng Thng
Bubur Terigu
Pandan Chiffon Cake
a deep-seated passion for food
Call me biased, but I think the best reason for visiting Singapore is the food. If Singaporeans aren’t eating a meal, then they are either talking about it or planning for the next. This passion does not stem merely from some culinary hedonism —although pleasure surely plays a large part—but from some deep-seated belief that the sharing of food and its preparation binds a family and community together. Even more so when the food tastes so good.
Perhaps the true strength of Singaporean food lies in its diverse background and the willingness of the people to embrace new tastes and ingredients. Chinese, Malay, Indian, and Nonya cuisines are both maintained and blended into one of the world’s most interesting, delicious cuisines. Whatever the reason the result is food that tastes ... shiok !
The Jackfruit Curry and Gulai Prawns make me want to go to the market and then into the kitchen. The Fishhead Curry could easily do a winning lap on Race Course Road. The Satay or Hainanese Chicken Rice are happily reminiscent of that served in the old Beach Road or Middle Road restaurants. In this book, culinary favorites such as these are presented in an enticing style with truly alluring photographs.
I have known both Terry and Christopher Tan for several years and have always been impressed with their conviction and knowledge. This wonderful book is the outcome.
Chinese chives tipped with jade-green buds.
shiok! (she’iok) (adj.)
sublime, unutterably wonderful, greatly more than satisfactory in all ways, unsurpassably good
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