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Shiok!: Exciting Tropical Asian Flavors ePub download

by Christopher Tan,David Thompson,Edmond Ho,Terry Tan

  • Author: Christopher Tan,David Thompson,Edmond Ho,Terry Tan
  • ISBN: 0794600956
  • ISBN13: 978-0794600952
  • ePub: 1325 kb | FB2: 1190 kb
  • Language: English
  • Category: Regional & International
  • Publisher: Periplus Editions (July 15, 2003)
  • Pages: 192
  • Rating: 4.1/5
  • Votes: 101
  • Format: doc lit txt lrf
Shiok!: Exciting Tropical Asian Flavors ePub download

Start by marking Shiok!: Exciting Tropical Asian Flavors as Want to Read: Want to Read savin. ant to Read.

Shiok! Exciting Tropical Asian Flavors.

This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions  . Shiok! Exciting Tropical Asian Flavors. This tropical island is a veritable cauldron of cultures and culinary traditions, and "shiok!" - a local expression loosely meaning "Wow, delicious!" - succinctly sums up the experience of sampling Singapore's best cooking.

This tropical island is a veritable cauldron of cultures and culinary traditions, and shiok! - a local expression loosely meaning Wow, delicious! - succinctly sums up the experience of sampling Singapore's best.

This tropical island is a veritable cauldron of cultures and culinary traditions, and shiok! - a local expression loosely meaning Wow, delicious! - succinctly sums up the experience of sampling Singapore's best cooking. This book of Singapore recipes is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less. These recipes are well written, easy to follow, and accompanied by clear color photographs.

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On July 20, we had the largest server crash in the last 2 years. food promises to be an exciting and mouthwatering experience.

Classic Singaporean recipes with a modern and healthy twist- Includes step-by-step recipes, clear instructions and a detailed glossary of ingredients- Foreword by Neil Perry, one of the most influential chefs in the world.

Exciting Tropical Asian Flavors. The authors wrote that the term can also be used more broadly to describe something that is sublime, unutterably wonderful, greatly more than satisfactory in all ways, unsurpassingly good. What has brought her to the point where she can confidently say that she feels ‘shiok’ about things?

Shiok! Exciting Tropical Asian Flavors. by Terry Tan, Christopher Tan. Published October 2003 by Tuttle Publishing. Among all the things Singaporeans are notorious for, one is absolutely true. This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions.

Discover, explore, and savor the delights of the kitchen with the doyen of Singaporean cuisine. Shiok! (which means Wow!) is a blessing to the novice-the encyclopedia of ingredients, detailed description of utensils and implements, and notes on techniques will help even the greenest cook explore this luscious culinary realm. And for the veteran, Shiok! is both a bible of standard classics like chili crab, satay, and bak kut and a guide to new favorites such as chicken tempura, healthy nasi ulam, and creative versions of roti prata. With over 100 color photographs, Shiok! is an attractive, easy-to-use introduction to the cuisine of this rising star of Asia.
Darkraven
Bought this to widen my selection of dishes I know. Living overseas in a western country made it harder to get some of the ingredients but seeing the beautiful pictures and using replacement flavours allowed me to cook up nice little dishes for the family. Great way to ease the homesickness too! My only problem is the 'bone' of the book, it came apart on the first attempt of me looking through the pages, and I was being very gentle too! Overall neat little book to have.
Vushura
From a Singaporean - this is the book i have been waitng for!!!! Wished they gave more ideas though of where I could find some of the ingredients in the states!!!
Bodwyn
Very well written and full of insight on Singapore's food culture. Brings me back to 54 years of my existence in my beloved Island. Especially for someone whose away for more than 25 years. Thanks for the flavors and memories. Thank you Terry Tan !
Voodoozragore
This is the best book that I have come across on Singaporean cuisine. My wife and I are from Singapore and we have been away from the country for about 7 years. She is a Chinese and I am an Indian. So between us we know what most of the dishes are supposed to taste like and our favourites put together covers quite a list of dishes. Recently, we started to cook more than we ever used to and started to look for books that would help us cook the food we missed most. We chanced upon this book and we have tried a number of dishes. For novices like us, what we churned out were very impressive indeed. The book is well organised and easy to read and follow. The pictures are fantastic. If you have enjoyed Singaporean/Malaysian cuisine and you would like to try a couple of dishes at home, you can't go wrong with this book. If you are a serious Singaporean cuisine fan and you want to cook up entire menus, you can't go wrong with this either. By the way, I must say the the binding of the book is not very good. I hope the publishers will do a bood job with that the next time around. But despite that, I would give this 5 stars. Buy it and cook up a storm...!
Low_Skill_But_Happy_Deagle
I have two minor complaints about this otherwise excellent book:

1) The quality of the binding leaves something to be desired. The entire cover detached from the book only the second or third time I used it. Thankfully the stitching is good.

2) The prep times indicated assume you're a pro. While you can whip up the beef hor fun right quick, give yourself plenty of time when you're tackling the Hainanese Chicken Rice.

It's scarcely worth making these complaints, though. This has quickly become one of the most frequently used cookbooks in my collection (the photos may make this look like culinary porn, but the recipes are achievable by mortals). One taste of the beef hor fun and you will be hooked. The Hainanese chicken rice is a solid couple hours of work that will turn your entire kitchen into a war zone, but the end result is absolutely worth it (it's worth making for the chili sauce alone). The dressing for the jaganan is almost unbearably spicy, but impossible to stop eating. Recipes are easy to make in an American kitchen provided you have a well-stocked Asian market nearby, but there's no arguing with the authenticity--if you've traveled to Singapore and find that your most vivid memories are of the food, this is the book for you.
Kegal
This book has the authentic recipes (from someone who grew up in Hong Kong- Singapore is a close neighbour and a very mighty economic competitor, we are reasonably familiar with their food) from Hawkers fares to restaurant menus, and they are laced with background information and good coffee-table grade illustrations. Indeed, the Singapore Tourism Board rrecommends this book along with Mrs Lee Chin Koon (who is the late mother of Lee Kwan Yew, the first Prime Minister of Singapore) "The New Mrs Lee's Cookbook" and Sylvia Tan's "Singapore Heritage Food" as good references to Singapore's food.

But as the others mentioned, the only drawback is binding - it doesn't quite withstand tear. I am confident the publisher will fix this in their next batch though as I also own a couple of other cookbooks from them and the bindings are still strong after 4 years.
Androwyn
IT TOOK ME MONTHS TO ACTUALLY BUY THIS BOOK.I WASN'T SURE IF THE RECIPE IS ANY GOOD OR UP TO MY EXPECTATION.I AM A SINGAPOREAN LIVING IN JAPAN FOR A LONG TIME N THEN IN OKLAHOMA TILL RECENTLY.I WAS WAITING EXCITEDLY FOR THE ARRIVAL N RECEIVED THEM ONLY YESTERDAY.AND WOW!!!!!THE PHOTOS ITSELF SPEAK A THOUSAND WORD.IT MAKES ME SO HOMESICK THINKING OF THE HAWKER FOOD /KWAY TEOW GORENG/CHICKEN RICE/MAMAK MEE GORENG OR ROTI PRATA/OR THE EARLY MORNING MALAY KUEH (i can keep going and going).THIS IS ONE OF MY BESTEST COOKBOOK FOR SINGAPOREAN FOOD.REAL SHIOK-LAH!!!!!!!!!.SINGAPOREAN WHO LIVES OVERSEAS LIKE I DO,NEED TO GET THIS COOKBOOK N TRY MAKE IT AT HOME WHEREVER U ARE.ITS THE CLOSEST U CAN GET TO BE TASTING YOUR OWN HOME SINGAPOREAN COOKING.
I'm originally from Penang and have been living in the US for over 10 years. There are restausants all over the US called "Penang"...trying to brand themselves with this city. Definitely a place where the food culture is intense, flavorful and demanding...a port city with a fusion of Portuguese, Dutch, Indian, Malay and Chinese influence.

I do a lot of cooking and have a wide collection of books. And I must say this is an awesome book to add to your collection. A must have for all who appreciate and enjoy Thai/South East Asian cuisine.

I have tried the mutton soup and Pandan chiffon and they bring back memories of childhood. Some of the ingredients are tough to get but as long as you are near a Thai Grocer...it can be accomplished. Authenthic? Yes definitely. For Beginners? If you have extra time on hand, yes. For Malaysian/Singaporean natives and collectors. Beautifully illustrated and well put together. Enjoy.
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