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Learn to COOK - Singaporean, Malaysian & Indonesian Cuisine
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List Price: $15.95
Our Price: $10.85
Your Save: $ 5.10 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Wei-Chuan Publishing
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780941676823
ISBN: 094167682X
Label: Wei-Chuan Publishing
Manufacturer: Wei-Chuan Publishing
Number Of Items: 1
Number Of Pages: 96
Publication Date: 2002-09
Publisher: Wei-Chuan Publishing
Studio: Wei-Chuan Publishing
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Editorial Reviews:
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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 flavoured 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 tantalising cuisine from these three cultures so well.
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Spotlight customer reviews:
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Customer Rating:
Summary: Singaporean, Malaysian & Indonesian Cuisine
Comment: Everything about this book is great: the food, pictures (we can actually see what the meal is supposed to look like)not to mention that the books were new and arrived in no time. I would definitely go back to this seller.
Customer Rating:
Summary: Beyond authentic
Comment: This is an amazing cookbook. If the bilingual recipes didn't give it away, the recipes would -- this is incredibly authentic and varied cooking. The other positive reviews here are exactly on the mark. The photos are a good indication of the real food you will cook.
Customer Rating:
Summary: Amazing Authentic Cookbook!
Comment: Being a native Indonesian far away from home, I crave for the rich and savory flavor of the cuisine from these three countries. Unlike Thai cuisine, Singaporean, Malaysian and Indonesian cuisine is still not well known here in United States. Therefore there are limited restaurants that offer this cuisine. You can imagine my agony of having to suppress my craving until I make a trip to these restaurants in NYC or Toronto. It all changed after I bought this cookbook. This cookbook is amazing! It contains 68 recipes that are divided into Singaporean, Malaysian and Indonesian recipe sections. A one-page spread picture accompanies each recipe, which is very helpful for people who are not familiar with this cuisine. The author starts by introducing the countries and their cuisine followed by glossary of ingredients, seasonings, spices and herbs. It then continues with recipes for stocks, condiments, pickled salads, sambal chilli sauces (used like chutneys in Indian cuisine), and assorted spice pastes. These spice pastes are used in a lot of the recipes and they are what give this cuisine its fragrant, rich and savory flavors. This book offers specialties from Singapore (Hainan chicken rice, spiced sparerib soup, spring roll, laksa, spicy crabs, sweet coconut rice balls, etc), Malaysia (fried noodle, coconut rice, sate, beef curry,vegetable with grated coconut, etc) and Indonesia (beef rendang, eggs in spicy red sauce, java salad or gado gado, turmeric fried chicken, etc). I have tried more than a dozen of the recipes and they all taste fantastic! Most of all they taste authentic. They are a huge hit with my American boyfriend and roomate. There are some ingredients that are hard to find, even in Asian markets (especially in small towns). I had to shop online at an Indonesian grocery store to find most of the hard to find ingredients like candlenut, dried galangal, pandan leaves, palm sugar, kaffir leaves and shrimp paste. However, they are worth it. I use dried galangal because I don't have access to fresh ones. I substitute fresh red chilli with bottled ground chilli paste called Sambal Oelek. It works just as wonderful! I think this is the most authentic and remarkable cookbook I have. It is simple, clear, precise and a gem. I would recommend this cookbook if you want to bring authentic new flavors to your table. It helps ease my homesickness. Nowadays, I call my mom up to say "I made beef rendang today!"... something I had never said before this cookbook.
Customer Rating:
Summary: Amazing!
Comment: After having now tried almost every recipe in this book, I can say that they are all absolutely delicious! This cookbook is essential for anyone who wants to learn how to cook Indo/Malay/Sing food. My boyfriend is Indonesian and had been bugging me for some of his childhood favorites such as Lontong. The satay is the best I have ever had, in or out of Indonesia. The recipes are also super easy. There is no complicated preparation for any of the recipes. Even someone who is a novice could make these with ease (and they will taste great!). I live in Tallahassee and we have one not too big Asian market. With a little searching, I found virtually all of the ingredients needed. Most of the ingredients are readily availible in your average grocery store. If you do have an Asian market, even a small one, they can often find something that you need, so don't be afraid to ask. The book itself is perfectly laid out and there are color photos of every single dish. I highly recommend this cookbook!
Customer Rating:
Summary: My best cookbook find yet!!
Comment: 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!
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