The New Mrs Lee's Cookbook: Nonya cuisine
| Author | : Mrs. Chin Koon Lee |
| Publisher | : |
| Total Pages | : |
| Release | : 2003 |
| Genre | : Cooking, Chinese |
| ISBN | : 9789812327055 |
The New Mrs Lees Cookbook Nonya Cuisine
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The House of Little Sisters
| Author | : Eva Wong Nava |
| Publisher | : Penguin Books |
| Total Pages | : 240 |
| Release | : 2022-02-22 |
| Genre | : Young Adult Fiction |
| ISBN | : 9789814882279 |
A supernatural exposé of a past system that still has a tight grip on contemporary Singapore and Malaysia. It's August of 1931 in Singapore, sixteen-year-old Lim Mei Mei (Ah Mei) arrives at the home of Eminent Mister Lee on the eve of the Hungry Ghost Month. She has been sold to the family as a mui tsai, an indentured servant girl. At the Lee household, Lim Mei Mei's life education begins. There she encounters the spirit of Ah Lian, a mui tsai, who paid the ultimate price for her mistake. Through Ah Lian, Ah Mei discovers the plight of mui tsai, who are both helpless and powerful, and uncovers a shameful secret lurking in the shadows in the Lee house. Ah Mei also meets and falls in love with Hassan Mohamed, an Indian-Muslim and an aspiring poet, breaking every clause in the rule book of love in 1930s British Malaya. She becomes Hassan's Polar Star, and the young lovers must find a way to stay together. Through a twist of fate, Ah Mei finds a solution that will keep her and Hassan together, at the same time gaining agency that will secure her own future as an uneducated servant girl in British Malaya.
The English of Tourism
| Author | : Georgeta Raţă |
| Publisher | : Cambridge Scholars Publishing |
| Total Pages | : 325 |
| Release | : 2013-01-03 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 1443844861 |
The English of Tourism is a collection of essays on the English specific to the Tourism Industry. The approach is a linguistic one: the different aspects of the English used in the field of tourism (tourism industry, types of tourism, travel agencies, Internet sites of travel agencies, eco-tourism, travel) and in tourism-related fields (accommodation, advertising, entertainment, food services, hospitality, transportation) are analysed from a morphological (combination, derivation), syntactical (nominal phrases, verbal phrases), lexical and lexicographical, semantic (homonymy, semantic fields, synonymy, terminology), pragmatic (academic discourse, idiom, metaphor), etymological (etymon, Latin heritage), and contrastive (Croatian–Romanian, English–Croatian, English–Romanian, French–English, Romanian–English) points of view. This book will appeal to people employed in industries including hotels, transportation, events, food and beverage, parks and recreation, as well as to professors, researchers, students, and translators from Croatian-, English-, French-, and Romanian-speaking countries, active in their own countries or abroad. The types of academic readership it will appeal to include: academic teaching staff, researchers and students in the field of tourism, of tourism-related fields – accommodation, advertising, entertainment, food services, hospitality, and transportation – and of languages.
Greetings from Jakarta
| Author | : Scott Merrillees |
| Publisher | : |
| Total Pages | : 248 |
| Release | : 2012 |
| Genre | : Jakarta (Indonesia) |
| ISBN | : 9789793780887 |
Singapore Ethnic Mosaic, The: Many Cultures, One People
| Author | : Mathews Mathew |
| Publisher | : World Scientific |
| Total Pages | : 505 |
| Release | : 2017-10-31 |
| Genre | : Social Science |
| ISBN | : 981323475X |
Far from being a melting pot, multi-racial Singapore prides itself on the richness of its ethnic communities and cultures. This volume provides an updated account of the heterogeneity within each of the main communities — the Chinese, Malay, Indian, Eurasian and Others. It also documents the ethnic cultures of these communities by discussing their histories, celebrations, cultural symbols, life cycle rituals, cultural icons and attempts to preserve culture. While chapters are written by scholars drawing insight from a variety of sources ranging from academic publications to discussions with community experts, it is written in an accessible way. This volume seeks to increase intercultural understanding through presenting ample insights into the cultural beliefs and practices of the different ethnic communities. While this book is about diversity, a closer examination of the peoples and cultures of Singapore demonstrates the many similarities communities share in this Singaporean space.
The New Mrs Lee's Cookbook
| Author | : Mrs. Chin Koon Lee |
| Publisher | : |
| Total Pages | : 200 |
| Release | : 2003 |
| Genre | : Cooking |
| ISBN | : |
Mrs Lee Chin Koonfirst published Mrs Lee's Cookbookin 1979 at the age of 70. With more than 50 years of cooking experience, Mrs Lee wrote the cookbook in order that her grandchildren and future generations would continue in the tradition of Nonya cuisine. Mrs Lee's Cookbook has since had numerous reprints and has become widely accepted as an authority on Nonya cuisine. 29 years later, Shermay Lee, her granddaughter is relaunching the cookbook for a new generation. This revised version makes it possible for any novice to cook classic Peranakan dishes such as Ayam Buah Keluak, Mee Siam and Pong Tauhu Soup. New useful sections such as a glossary of ingredients and basic kitchen equipment, illustrated step-by-step guide to basic cooking techniques and other sections have been added to make Peranakan cooking more accessible. Each recipe is illustrated and is a step-by-step guide providing clear instructions on preparation and methodology. 72 authentic Perankan recipes A comprehensive glossary of ingredients. A glossary of basic kitchen equipment. Step-by-step illustrations of basic food preparation. List of key ingredients to start a Peranakan kitchen. Advice on how to plan a Peranakan dinner. Tips on healthier versions of Peranakan dishes and Nonya secrets revealed. Recipes featured include- Hee Peow Soup. Sambal Kimchiam. Gulai Ikan. Ayam Buah Keluak. Mee Siam. Satay Ayam Bakar. Nasi Lemak
The Chinese in the West Indies, 1806-1995
| Author | : Walton Look Lai |
| Publisher | : University of the West Indies Press |
| Total Pages | : 376 |
| Release | : 1998 |
| Genre | : History |
| ISBN | : 9789766400217 |
The Chinese in West Indies starts with an excellent introductory essay to place nineteenth-century Chinese immigration in its wider context: the worldwide Chinese migrations, the post-slavery Caribbean background, the contract labour schemes developed after emancipation . . . All the documents are well chosen, and together they deal with virtually every important aspect of the migration of Chinese people to the West Indies and their subsequent experiences. Foreword In the first seven chapters, nearly all the documents are 'official', generated by government agencies or officers. Colonial Office correspondence and papers, reports of Immigrations Department officials and British agents in South China, reports and papers of the Colonial Land and Emigration Commission in London, Parliamentary Papers these are the main sources from which Look Lai chooses his extracts . . . But in chapters 8 and 9, which deal with the post-indenture Chinese after 1870, and the free immigration starting around 1890, the type of documentation changes. The Chinese were no longer the responsibility of any governmental agency and their arrival and subsequent activities generated little official documentation. In these chapters, Look Lai relies on non-official sources . . . Although the documentary extracts do not go beyond 1950, the family biographies have been updated to the early 1990s. They are based on personal interviews with, or written accounts by, elderly family members.
Chicken and Rice
| Author | : Shu Han Lee |
| Publisher | : Penguin UK |
| Total Pages | : 436 |
| Release | : 2016-05-05 |
| Genre | : Cooking |
| ISBN | : 0241278775 |
Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home. Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother. Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES! With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again. 'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph 'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash
Sambal Shiok
| Author | : Mandy Yin |
| Publisher | : Hardie Grant Publishing |
| Total Pages | : 440 |
| Release | : 2021-10-14 |
| Genre | : Cooking |
| ISBN | : 1787137058 |
Shortlisted for the Fortnum & Mason Food and Drink Awards (2022) Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) André Simon Awards shortlisted (2022) "Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." – Grace Dent, restaurant critic for the Guardian A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things. Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.
