Makan: Recipes from the Heart of Singapore
Michelin-starred chef Elizabeth Haigh shares her memories of the delicious food she remembers from her childhood in Singapore. The best dishes were those created by the “Nonyas” – the mothers, grandmas, and aunties who passed down their cooking through generations. Learning “nonyas’ secrets” is the apogee of Singaporean cooking, but these women honed their skills through decades of practice. Some recipes will be intimidating at first. They may take hours to prepare, and exquisite care to not burn the spice paste; almost all have extensive ingredient lists. Like most things, becoming proficient will take many attempts and lots of practice. But, don’t become disheartened! The bulk of the book offers quick, easy dishes that are quite approachable, that still give you a lovely taste of Singapore. American readers, in particular, may find it difficult to source some of the ingredients, but Haigh offers many acceptable substitutes, and her suggestion to seek out a large Asian grocer is a good one.
A mouthwatering photograph accompanies each recipe, and most recipes are less than a half-page long. Start simply, and come back to the more difficult recipes as your proficiency improves. With practice, you’ll be cooking like a Singaporean nonya too!
|Page Count||390 pages|
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|Category||Cooking, Food & Wine|