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3 produkter
167 kr
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The Tastes of Home gives easy-to-follow recipes of tasty, everyday dishes from Singapore and Malaysia which were not commonly recorded in writing till now.It isespecially essential for those wishing to learn how to cook classic Singaporeanand Malaysian home and street food, otherssetting up their first kitchen, Asian or otherwise, and students leaving homefor further studies.Besides basic recipes, there are advancedoptions that increasesthe variety of the deliciousdishes you can prepare for yourself, yourfamily and friends, whether for a simple meal or an impressive party.Containing chapterson egg, rice and noodledishes, as well as other mouth-watering main courses and desserts,this book will create for you the comfortingtastes of home.
212 kr
Skickas inom 7-10 vardagar
Penang is one of the food capitals of Malaysia. However, over time, many Penang heritage dishes have been modified so much that what is served today is just a pale image of the original. The tastes of home-cooked dishes have not been faithfully reproduced from one generation to the next. Similarly, street- food and restaurant recipes have not been faithfully passed from a retiring chef to his successor. This book preserves the Penang heritage food from days of yore, covering home- cooked food, street food and restaurant dishes. Meticulously researched, every recipe is prefaced with heritage information and, together, they trace Penang heritage food to its Thai, Hokkien, Hainanese, Indian and Malay roots. Penang Heritage Food won a national award for best culinary history in the World Gourmand World Cookbook Awards.
263 kr
Skickas inom 7-10 vardagar
The Peranakan or Baba and Nonya culture is the result of intermarriage, from the 15th century, between Chinese immigrants and the local population of Indonesia and Malaya.The resulting fusion of cuisines, however, is not just of China and the Southeast Asian archipelago, but also from Portugal, the Netherlands and England, as well as the places they colonized.Nonya Heritage Kitchen brings together the stories of how popular food, cooking techniques, ingredients and utensils from these spheres of influence interacted to create Nonya cuisine.This telling is via the background and recipes of both well-known and rare dishes such as Bak Chang, Rempah Udang, Sugee Cake, Kiam Chai Ark, Kuih Bahulu, Cheek Bee Soh, Sesargon, and Kuih Koci.Also included is a list of stores and online shops for Nonya kitchen utensils.Here is an extraordinary and practical cookbook that reveals new information about the wide-spread and global roots of Nonya food.