Christopher Tan – författare

"New York may be the city that never sleeps, but Singapore's the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore's probably the best place you can go…" —Anthony BourdainGood food is an abiding passion for Singaporeans—mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan. This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted—as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad). The recipes are easy to follow, accompanied by clear color photos, and include:Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple Relish and Roasted Coconut SambalFamous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and Rojak Salad with Sweet Spicy DressingSpicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut BrothFabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns with Pineapple and of course, Chilli CrabDelightful meat and chicken dishes like Babi Assam Tamarind Pork and Chicken Wings in Dark Soy and Rice WineDistinctive vegetable dishes like Eggplant Sambal and Nangka Lemak Young Jackfruit Coconut CurryRecipes for fabulous desserts like Nonya Pineapple Tarts and Coconut Pancakes with Banana SauceAnd so much more!Singaporean cooking has incorporated recipes and ingredients from Chinese, Indonesian, Malay, Indian, and Western cooking traditions and melded them together in a distinctive, flavorful way. Your acquaintance—or reacquaintance—with Singapore's food promises to be an unforgettable experience!

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook. An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there''s so much of it that''s so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad).The recipes are well written, easy to follow and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintance—or re-acquaintance—with Singapore food promises to be an exciting and mouthwatering experience.Authentic Singapore recipes include:Bergedel Potato Fish CakesSop Kambing Spiced Mutton SoupMalay-style Nasi Goreng Fried RiceLaksa Rice Noodle SoupSambal Roast ChickenHainanese Pork ChopsDevil CurrySingapore Chilli CrabFish Moolie in Spicy Coconut SauceBeansprouts with TofuPumpkin with Dried PrawnsKueh Dadar Coconut Filled Pancakes