Singapore Cooking: Fabulous Recipes from Asia's Food Capital

Singapore is the city that never stops eating, even though New York is known as the city that never sleeps. In terms of travel destinations for genuine foodies, Singapore is likely the greatest option for gastro-tourists. —Bourdain, Anthony Singaporeans have a deep love for food, primarily because there is an abundance of it on the small, diverse island. A compilation of regional favorites, Singapore Cooking is the brainchild of two of Singapore's most well-known culinary figures, Christopher Tan and his father Terry Tan. This book has some of the best recipes you have ever tasted like Hainanese Chicken Rice and Singapore Chilli Crab, along with other lesser-known but equally delicious dishes like Nasi Ulam (fresh herbal rice salad) and Ayam Tempra (chicken braised in spicy sweet soy). The crisp, color images accompany the simple-to-follow recipes, which include: Tasty marinades, chutneys, sambals, and acharras, such as roasted coconut sambal and sweet pineapple relish Famous regional treats include Rojak salad with sweet-spicy dressing, Bak Kut Teh pork rib soup, and curry puffs. Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut Broth are two examples of spicy noodle dishes. Amazing seafood dishes including Gulai Prawns with Pineapple, Grilled Sambal Stingray, and of course, Chilli Crab scrumptious chicken and pork dishes like Babi Assam Rice wine and dark soy sauce flavored pork and chicken wings unique vegetable dishes, such as Nangka Lemak and Eggplant Sambal Young Coconut Curry with Jackfruit Recipes for amazing treats such as Coconut Pancakes with Banana Sauce and Nonya Pineapple Tarts