Peranakan Cuisine Simplified
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| Author | : Shermay Lee |
| Publisher | : World Scientific |
| Total Pages | : 193 |
| Release | : 2019-10-07 |
| Genre | : Cooking |
| ISBN | : 9811213623 |
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:
| Author | : Catherine Lim GS |
| Publisher | : Asiapac Books Pte Ltd |
| Total Pages | : 178 |
| Release | : 2018-10-11 |
| Genre | : Comics & Graphic Novels |
| ISBN | : 9812299076 |
You are probably familiar with the spicy Peranakan cuisine or even have friends who are great at cooking it. But there is definitely more to the Peranakan culture than what's cooking in the kitchen. Have you ever wondered why they speak the way they do? Why are they always singing the dondang sayang? What is the big deal about cherki games? And, more importantly, what does it mean to be a Peranakan? With a heritage that combines the best of the Chinese and Malay cultures, the hybrid nature of the Peranakans has yielded enviable works of art in the realm of architecture, embroidery, beadwork and the culinary arts. Join us on a colourful journey into the history, lifestyle and unique character of the Peranakan people.
| Author | : Vincent Gabriel |
| Publisher | : eBookIt.com |
| Total Pages | : 199 |
| Release | : 2015-12-23 |
| Genre | : Business & Economics |
| ISBN | : 1456625942 |
The world's best secret food is the Peranakan cuisine. It is, at once, sweet, sour, bitter, salty, spicy and rich in oil. Peranakan food started as the Chinese food brought by merchants from the coastal regions of China, when they married into the local Malay coastal families, who had a cuisine of fresh fish and fresh vegetables. The mixing of the two cuisines was the Peranakan food, that was consumed by the families of the rich and the powerful, and who could afford to ask that the best fish that were caught, the best pigs that were slaughtered and the best fruits and vegetables picked were offered to them.
| Author | : Sidney Cheung |
| Publisher | : Routledge |
| Total Pages | : 228 |
| Release | : 2007-06-11 |
| Genre | : Cooking |
| ISBN | : 1134164610 |
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
| Author | : Florence Tan |
| Publisher | : Marshall Cavendish International Asia Pte Ltd |
| Total Pages | : 130 |
| Release | : 2014-05-15 |
| Genre | : Cooking |
| ISBN | : 981456169X |
About the Book Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a breeze to reproduce the best meals from her collection of Straits Chinese recipes. About the Author Florence Tan is recognised as Malaysia’s sweetheart for authentic Nyonya cuisine. She received a merit of appreciation from Tourism Promotion Division of Melaka State Government for her efforts in promoting Nyonya cuisine in the United Nations from 2008–2009. MATRADE and Malaysian Tourism recognise that her expertise in Nyonya cooking, coupled with her passion for and generosity of sharing her knowledge, makes her the perfect international ambassador for Nyonya cuisine, which she promotes in various countries such as Japan, Australia, England, France, the Netherlands and New York. A home economist in her earlier years, Florence Tan is now a chef by profession. As a Nyonya chef, she has worked in five-star hotels in Kuala Lumpur and Malacca. Her other accomplishments include developing recipes for food and kitchen equipment companies, presenting TV cook-shows and judging cooking competitions. She is also well known for her contribution of recipes to popular women’s magazines and has travelled widely, both at home and abroad to promote Malaysia’s varied cuisine
| Author | : Terry Tan |
| Publisher | : |
| Total Pages | : 172 |
| Release | : 1981 |
| Genre | : Cooking, Chinese |
| ISBN | : 9789971650780 |
| Author | : Philip Chia |
| Publisher | : Marshall Cavendish International Asia Pte Ltd |
| Total Pages | : 187 |
| Release | : 2012-01-15 |
| Genre | : Cooking |
| ISBN | : 9814435090 |
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.
| Author | : Mrs. Chin Koon Lee |
| Publisher | : |
| Total Pages | : |
| Release | : 2003 |
| Genre | : Cooking, Chinese |
| ISBN | : 9789812327055 |
| Author | : Sylvia Tan |
| Publisher | : |
| Total Pages | : 199 |
| Release | : 2011 |
| Genre | : Cooking, Chinese |
| ISBN | : 9789814302166 |
'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.
| Author | : Sharon Wee |
| Publisher | : Marshall Cavendish International (Asia) Pte Limited |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Cooking, Peranakan |
| ISBN | : 9789814346368 |
Growing Up in a Nonya Kitchen provides a rare and insightful view into the daily life of a Peranakan family harking back to the early 20th century. With comprehensive chapters dedicated to documenting cooking utensils, essential ingredients, the Nonya's agak agak (estimating) philosophy, as well as Chinese New Year and other festive dishes, baked goods and Nonya kuehs, Growing Up in a Nonya Kitchen is a volume to read and treasure for anyone looking for an in-depth understanding of the Peranakan (and Singapore) food heritage.
