Singaporean, Malaysian and Indonesian Cuisine by Christina S. Hwang: Book Cover

    Singaporean, Malaysian and Indonesian Cuisine by Christina S. Hwang, Ruyi Xie

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    (Paperback - Bilingual)

    • Pub. Date: September 2002
    • 96pp
    • Sales Rank: 108,503

      Reader Rating: (2 ratings)

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      Product Details

      • Pub. Date: September 2002
      • Publisher: Wei-Chuan Publishing
      • Format: Paperback, 96pp
      • Sales Rank: 108,503

      Synopsis

      Singapore, Malaysia and Indonesia are located in Southeast Asia. Because of the rich mix of cultures, ethnic groups, and religions, the cuisine of those three countries are greatly influenced by each other as well as such neighboring cultures as China and India. these distinctly diverse blends of culinary characteristics from Singapore, Malaysia, Indonesia represent the cultural interchange of the region - a true crossroads of Asia.

      The dishes of SINGAPORE combine spices and cuisine from all over Asia. Hainan Chicken and Rice (Nasi Ayam), Noodles in Spicy Coconut Milk Soup (Laksa Lemak), and Spiced Sparerib Soup (Bak Kut Teh) are Singapore's most popular dishes. MALAYSIAN cuisine combines the delicacy of Chinese food with Indian spices and regional herbs; famous dishes include Penang Noodle Soup (Penang Laksa), Lacy Pancakes (Roti Jala) and Beef Sate (Sate Daging). INDONESIAN food is known for its unique and exceptional spicy aromas and flavored dishes such as Sticky Yellow Rice (Nasi Kunjit) with Spicy Chicken Braised in Coconut Milk (Rendang Ayam), Batavia Beef Soup with Glass Noodles (Soto Betawi) and Balinese Fried Fish (Ikan Bumbu Bali). Rarely indeed, has a cookbook come along that combines within one cookbook cover, the tantalizing cuisine from these three cultures so well.

      Additionally, "special" sections are provided to assure the authentic use of seasonings, condiments, special ingredients, fragrant spices, herbs, stocks, in addition to an array of spice pastes, and "sambal" chili sauces. This is another exciting, trustworthy addition to Wei-Chuan's International Cuisine Series. It is sure to become another "must-have" for those who's palate demands the intoxicating hot and spicy flavors of Southeast Asian cuisine.

      Customer Reviews

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      • Ratings: 2Reviews: 1

      Singaporean, Malaysian and Indonesian Cuisineby Anonymous

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      September 18, 2003: Finally, a cookbook that satisfies my frequent cravings for foods like padang spicy beef, sate, and hainan chicken!! After living in Southeast Asia for a number of years, I fell in love with the cuisine of this region and since then, I?ve been searching long and hard for a cookbook like this one to come out. It?s easy enough to find decent cookbooks for Thai food or Vietnamese food these days, as a single search will turn up thousands of results, but it?s truly a rare find to come across a cookbook on the foods of Malaysia, Indonesia, and Singapore - especially one of this quality! The recipes, each of which is accompanied by a large, beautiful picture, are concise and easy to follow, and the food itself is simply amazing. Now that I have this book, I no longer have to suppress my cravings or fight the urge to fly back to the islands to get my fix of Gado Gado (Java styled salad), Kari Sapi (Malaysian beef curry), or Kangkung Tumis (spicy, Singaporean water spinach). Funny thing is, I never thought I would ever be able to make these foods myself! But what surprised me most was the fact that these dishes tasted even better than I remembered, coming out of my own kitchen no less! (now *that* is truly incredible). So do yourself a favor and buy this book ? you?ll not only save tons of money you'd otherwise spend at mediocre Malaysian/Indonesian/Singaporean restaurants in the area (if there even are such restaurants available to you), but you?ll also be able to impress everyone with your newfound ability to cook dishes as delicious and as hard to come by as the ones shared in this cookbook. Definitely worth every penny and more!