The Food of Singapore Malays

The Food of Singapore Malays PDF

Author: Khir Johari

Publisher: Marshall Cavendish Editions

Published: 2021-06-15

Total Pages: 608

ISBN-13: 9789814841924

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This is not a cookbook. It is the story of a people. In the Malay Archipelago - encompassing Singapore, Malaysia and Indonesia - the ingredients in a dish reflect the richness of the region. Sublime flavours build ties of kinship, while familiar foods hold their own in tales of kings and dynasties. In the heart of this region lies Singapore. Here, the grandeur of Malay cuisine reflects the eclectic origins of its people. It is central to their art of living. It is their unwritten story. And what better way to chronicle the story of a people than through its food? This landmark publication explores in detail the history and culture of Malay food in Singapore. How did Malay cuisine evolve to its modern-day form? How has geography influenced the way Malays eat? What cultural beliefs shape the rituals of Malay gastronomy? What does food tell us about the Malay worldview? Chapters include: the art of foraging; techniques of preservation and preparation; sweets and savouries; food as medicine; aesthetics and symbolism; cultural exchanges and adaptations; feasts and celebrations. Coupled with over 400 stunning photographs from travels around the region as well as 40 detailed recipes for recreating key Malay dishes (both the popular and the obscure), this highly anticipated book is set to be the definitive work on Malay gastronomy. Includes dual measures.

Indian Heritage Cooking

Indian Heritage Cooking PDF

Author: Devagi Sanmugam

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2011-11-15

Total Pages: 183

ISBN-13: 9814435082

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Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites, South Indian Dishes, North Indian Dishes and Sweets and Desserts to highlight the cooking methods and the blend of spices used in different regional Indian foods. The dishes featured are also from the more popular visitor destinations, so they would have a greater appeal.

Peranakan Heritage Cooking

Peranakan Heritage Cooking PDF

Author: Philip Chia

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-01-15

Total Pages: 184

ISBN-13: 9814435090

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Long before fusion cuisine captured the imagination of the world, the Peranakans were blending Chinese ingredients and cooking techniques with the spices and native ingredients used by the indigenous Malays, over time establishing a repertoire of recipes avidly followed to this day. Peranakan food is typically aromatic and spicy and features ingredients that include cocnut milk, galangal, turmeric, candlenuts, laksa leaves, pandan leaves, tamarind pulp, lemongrass, chillies, shallots, basil and coriander.

The Malays

The Malays PDF

Author: Anthony Milner

Publisher: John Wiley & Sons

Published: 2009-03-30

Total Pages: 312

ISBN-13: 1444305107

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Just who are ‘the Malays’? This provocative study posesthe question and considers how and why the answers have changedover time, and from one region to another. Anthony Milner developsa sustained argument about ethnicity and identity in an historical,‘Malay’ context. The Malays is a comprehensiveexamination of the origins and development of Malay identity,ethnicity, and consciousness over the past five centuries. Covers the political, economic, and cultural development of theMalays Explores the Malay presence in Brunei, Singapore, Indonesia,Thailand, Cambodia, Sri Lanka, and South Africa, as well as themodern Malay show-state of Malaysia Offers diplomatic speculation about ways Malay ethnicity willdevelop and be challenged in the future

Malay Heritage Cooking

Malay Heritage Cooking PDF

Author: Rita Zahara

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-02-15

Total Pages: 195

ISBN-13: 9814435074

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Malay Cuisine in Singapore is a reflection of the country's multifaceted heritage and culture. It is strongly influenced by Indonesian and Malaysian cuisines and has infused elements from the various ethnic communities in Singapore's immigrant society. This book incorporates recipes passed down from one generation to another and reproduces the traditional elements of the past while mirroring the tastes of the present.

Malay Sketches

Malay Sketches PDF

Author: Alfian Sa'at

Publisher:

Published: 2018-02

Total Pages: 197

ISBN-13: 9780982814239

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An urgent collection of short stories from one of Singapore's most celebrated voices, now published in America for the first time.

Chinese Heritage Cooking

Chinese Heritage Cooking PDF

Author: Christopher Tan

Publisher: Marshall Cavendish International Asia Pte Ltd

Published: 2012-05-15

Total Pages: 195

ISBN-13: 9814435066

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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 collector's 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

Cradle of Flavor

Cradle of Flavor PDF

Author: James Oseland

Publisher: National Geographic Books

Published: 2006-07-25

Total Pages: 0

ISBN-13: 0393054772

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The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

The Myth of the Lazy Native

The Myth of the Lazy Native PDF

Author: Syed Hussein Alatas

Publisher: Routledge

Published: 2013-05-13

Total Pages: 278

ISBN-13: 1136276483

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The Myth of the Lazy Native is Syed Hussein Alatas’ widely acknowledged critique of the colonial construction of Malay, Filipino and Javanese natives from the 16th to the 20th century. Drawing on the work of Karl Mannheim and the sociology of knowledge, Alatas analyses the origins and functions of such myths in the creation and reinforcement of colonial ideology and capitalism. The book constitutes in his own words: ‘an effort to correct a one-sided colonial view of the Asian native and his society’ and will be of interest to students and scholars of colonialism, post-colonialism, sociology and South East Asian Studies.

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