An abiding Singaporean passion, food is a central part of life on this multicultural island. Singapore Cooking 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).
With this cookbook by your side your acquaintance—or re-acquaintance—with Singaporean food promises to be an exciting and mouthwatering experience.
Terry Tan is a leading cooking teacher, consultant and historian. He also writes and broadcasts regularly on Asian and Oriental food and cooking.
Christopher Tan is a writer, editor, food consultant, and photojournalist who regularly contributes articles, recipes and pictures to several magazines in Asia.