I would certainly make some more from this book and we want you to try it as well that is why Ang Sarap and Tuttle Publishing is giving away 3 books which contains this recipe book Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. True to its description the recipe I followed is quite straightforward and I can say it was delicious, it definitely tickled and teased my South East Asian palate.

With this Singapore cookbook by your side your acquaintance-or re-acquaintance-with Singapore food promises to be an exciting and mouthwatering experience. The recipes are well written, easy to follow, and accompanied by beautiful color photographs. The book is all about preparing delicious and authentic dishes with this easy-to-follow instructions.Īn abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there’s so much of it that’s so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, 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). This is one of the first recipes I will try from this amazing book and I chose it because at home we I love trying new ways of cooking vegetables and definitely this one is something new to me. Our recipe for today is Sayur Lodeh which came from the recipe book called Singapore Cooking by Terry Tan (Author), Christopher Tan (Author), Edmond Ho (Photographer), David Thompson (Foreword).

Sayur lodeh cookpad