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Christopher Tan - Chinese heritage cooking

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Book:
Chinese heritage cooking
Author:
Christopher Tan / Amy Van
Publisher:
Marshall Cavendish International (Asia) Pte Ltd
Genre:
Books / Home and family
Year:
2012
Rating:
4 / 5
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The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 5565 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.With its focus on the cultural and culinary heritage of the Chinese, Malays, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.

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SINGAPORE HERITAGE COOKBOOKS CHINESE HERITAGE Cooking - photo 1

SINGAPORE HERITAGE COOKBOOKS

CHINESE
HERITAGE

Cooking

SINGAPORE HERITAGE COOKBOOKS

CHINESE
HERITAGE

Cooking

CHRISTOPHER TAN & AMY VAN
Foreword by KIMBERLEY SONG

Editor: Lydia Leong
Designer: Bernard Go
Photographer: Hongde Photography

This book is supported under the National Heritage Boards

Heritage Industry Incentive Programme (Hi2P)

Published by Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the
prior permission of the copyright owner. Request for permission should be addressed to the Publisher,
Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196
Tel: (65) 6213 9300 Fax: (65) 6285 4871 E-mail:
Online bookstore: http://www.marshallcavendish.com

Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best
efforts in preparing this book. The Publisher makes no representation or warranties with respect to
the contents of this book and is not responsible for the outcome of any recipe in this book. While the
Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired
due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of profit or any other commercial damage, including but not
limited to special, incidental, consequential, or other damages.

Other Marshall Cavendish Offices:

Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall
Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua,
Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46,
Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia

Marshall Cavendish is a trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data

Tan, Christopher, 1972-

Chinese heritag cooking / Christopher Tan & Amy Van. Singapore : Marshall Cavendish Cuisine, c2012.

p. cm. (Singapore heritage cookbooks)

Includes bibliographical references and index.

ISBN : 978 981 4435 06 2

1. Cooking, Singaporean. 2. Cooking, Chinese. I. Van, Amy. II. Title. III. Series:

Singapore heritage cookbooks.

TX724.5.S55

641.595957 dc22

OCN775382682

Printed in Singapore by KWF Printing Pte Ltd

DEDICATION

I would like to dedicate this book to all the generations of relatives who left me a legacy of heritage: my parents, my grandparents, my forebears from south China and elsewhere in South East Asia. I would also like to encourage every keen cook out there to record and preserve their familys edible heirloomsrecipes, cooking techniques, all the delicious things unique to their tableso that future generations can be blessed by these precious histories.

Christopher Tan

I would like to dedicate this book to my parents for their support, encouragement and love. To my mother who taught me that simple home-cooked meals enjoyed together with the family can be satisfying, meaningful and memorable. Besides teaching me how to perfect her Hakka rice wine chicken dish, she is my greatest listener, teacher and confidante. To my father, who prays for the family daily and before our every meal for Gods blessings, guidance and good healththank you for being my biggest fan.

Amy Van

CONTENTS

FOREWORD

Singapore is a multi-racial migrant society. Most of the migrant Chinese in the early days of Singapore came from the southern part of China. The five major dialect groups are the Hokkiens, Teochews, Cantonese, Hainanese and Hakkas. These migrants left their homes and ventured towards South E ast Asia, labouring long and hard for the sake of survival. Whenever they missed P home, they would gather and cook dishes from their hometown, at the same time exchanging words of familiarity and comfort. They shared how much they missed home, and sought solace in such gatherings.

The early immigrants who ventured into Singapore started a cultural affair of exchange and influence, and the result is a development of unique features of each dish, which still retains the distinctive flavours of the dialect group it originated from.

These dishes survived through generations because of the efforts of those who, with unwavering determination, sought to preserve the cultural flavours of these special foods. Amy and Christopher are two such persons. I got acquainted with them during my course of work as a cuisine editor, and we share the same passion and enthusiasm for cuisine. Their aim is not only to perfect and enjoy the taste of food; they conscientiously research the background of each and every dish, so as to deepen their appreciation for each type of cuisine. Their dedication to this subject is apparent in the pages of this book, which they co-authored. With succinct documentation of the origin and evolution of each recipe, this collection is full of the rich, authentic flavours of Chinese cooking. They gladly share the recipes they are so familiar with, which include those handed down from previous generations, daily dishes, food for festive occasions, the deliciously famous local hawker fare and more.

This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collectors item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes.

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