Shiok!: Exciting Tropical Asian Flavors, by Terry Tan, Christopher Tan
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Shiok!: Exciting Tropical Asian Flavors, by Terry Tan, Christopher Tan
Free PDF Ebook Shiok!: Exciting Tropical Asian Flavors, by Terry Tan, Christopher Tan
This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions.By every account, Singapore is home to some of the best food on the planet. This tropical island is a veritable cauldron of cultures and culinary traditions, and "shiok!" — a local expression loosely meaning "Wow, delicious!" — succinctly sums up the experience of sampling Singapore's best cooking.This book of Singapore recipes is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra and Nasi Ulam. These recipes are well written, easy to follow, and accompanied by clear color photographs.Some of the featured Singaporean recipes include:
- Beef Rendang
- Curry Crab
- Deep-fried Fish in Spicy Coconut Sauce
- Devil Curry
- Sambal Roast Chicken
- Fragrant Coconut Rice
- Soy-braised Pork
- Peppery Fish Curry
- And many more!
- Amazon Sales Rank: #1784031 in eBooks
- Published on: 2015-09-08
- Released on: 2015-09-08
- Format: Kindle eBook
About the Author As a leading cookery teacher, consultant, historian, and writer, Terry Tan has been dishing up Singaporean delights to people around the world for years. He also writes and broadcasts regularly on Asian and Oriental food and cookery.Christopher Tan is a writer, editor, food consultant, and photojournalist who contributes articles, recipes, and pictures to several magazines in Asia.
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Most helpful customer reviews
15 of 15 people found the following review helpful. One of the best By A Customer This is the best book that I have come across on Singaporean cuisine. My wife and I are from Singapore and we have been away from the country for about 7 years. She is a Chinese and I am an Indian. So between us we know what most of the dishes are supposed to taste like and our favourites put together covers quite a list of dishes. Recently, we started to cook more than we ever used to and started to look for books that would help us cook the food we missed most. We chanced upon this book and we have tried a number of dishes. For novices like us, what we churned out were very impressive indeed. The book is well organised and easy to read and follow. The pictures are fantastic. If you have enjoyed Singaporean/Malaysian cuisine and you would like to try a couple of dishes at home, you can't go wrong with this book. If you are a serious Singaporean cuisine fan and you want to cook up entire menus, you can't go wrong with this either. By the way, I must say the the binding of the book is not very good. I hope the publishers will do a bood job with that the next time around. But despite that, I would give this 5 stars. Buy it and cook up a storm...!
8 of 9 people found the following review helpful. Get this off the coffee table and into the kitchen By Indybg I have two minor complaints about this otherwise excellent book:1) The quality of the binding leaves something to be desired. The entire cover detached from the book only the second or third time I used it. Thankfully the stitching is good.2) The prep times indicated assume you're a pro. While you can whip up the beef hor fun right quick, give yourself plenty of time when you're tackling the Hainanese Chicken Rice.It's scarcely worth making these complaints, though. This has quickly become one of the most frequently used cookbooks in my collection (the photos may make this look like culinary porn, but the recipes are achievable by mortals). One taste of the beef hor fun and you will be hooked. The Hainanese chicken rice is a solid couple hours of work that will turn your entire kitchen into a war zone, but the end result is absolutely worth it (it's worth making for the chili sauce alone). The dressing for the jaganan is almost unbearably spicy, but impossible to stop eating. Recipes are easy to make in an American kitchen provided you have a well-stocked Asian market nearby, but there's no arguing with the authenticity--if you've traveled to Singapore and find that your most vivid memories are of the food, this is the book for you.
5 of 5 people found the following review helpful. Malaysian's Opinion: An Awesome -Must Have Book By Christina Luoni I'm originally from Penang and have been living in the US for over 10 years. There are restausants all over the US called "Penang"...trying to brand themselves with this city. Definitely a place where the food culture is intense, flavorful and demanding...a port city with a fusion of Portuguese, Dutch, Indian, Malay and Chinese influence.I do a lot of cooking and have a wide collection of books. And I must say this is an awesome book to add to your collection. A must have for all who appreciate and enjoy Thai/South East Asian cuisine.I have tried the mutton soup and Pandan chiffon and they bring back memories of childhood. Some of the ingredients are tough to get but as long as you are near a Thai Grocer...it can be accomplished. Authenthic? Yes definitely. For Beginners? If you have extra time on hand, yes. For Malaysian/Singaporean natives and collectors. Beautifully illustrated and well put together. Enjoy.
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