Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Irene’s Peranakan Recipes: Heritage Cookbook, #2
    Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3
    Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1
    Ebook series6 titles

    Heritage Cookbook Series

    By Robin Pereira, Anthony Loo Hock Chye, Ambrose Krishnan and

    ()

    About this series

    Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes.

    Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors' family, such as sticky mee sua soup and Grandma's stewed chicken in soya sauce.

    This book is compiled by Anthony's niece, Samantha Lee.

    Uncle Anthony's Hokkien Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    LanguageEnglish
    PublisherEpigram Books
    Release dateDec 9, 2016
    Irene’s Peranakan Recipes: Heritage Cookbook, #2
    Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3
    Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1

    Titles in the series (6)

    • 1

      Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1
      Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1

      Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1

      Lulin Reutens
      0 ratings
      0 ratings

      Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn't really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own. As someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah "spring off the teeth". Fried dishes must have wok hei ("breath of the wok"). More such Cantonese terms can be found in the book. To Madam Choy, cooking is more art than science; nothing is measured and every ingredient is added by instinct. After fifty years of tasting and trying, she has more than ninety recipes ready to share. Some of the Cantonese recipes in the book range from the higher-end ones such as Abalones in Oyster Sauce, Bird's Nest Chicken Soup, and Cordyceps soup, to simpler ones such as Bitter Gourd Omelette, Potato Cakes, and Salt Baked Chicken. This book of Cantonese recipes is compiled with the help of Madam Choy's daughter, Lulin Reutens. This third revised edition has been updated with the addition of seven new mouth-watering recipes, including Eight Treasures Beancurd and Braised Pork Belly in Dark Soya Sauce. Madam Choy's Cantonese Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

      Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn't really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own. As someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah "spring off the teeth". Fried dishes must have wok hei ("breath of the wok"). More such Cantonese terms can be found in the book. To Madam Choy, cooking is more art than science; nothing is measured and every ingredient is added by instinct. After fifty years of tasting and trying, she has more than ninety recipes ready to share. Some of the Cantonese recipes in the book range from the higher-end ones such as Abalones in Oyster Sauce, Bird's Nest Chicken Soup, and Cordyceps soup, to simpler ones such as Bitter Gourd Omelette, Potato Cakes, and Salt Baked Chicken. This book of Cantonese recipes is compiled with the help of Madam Choy's daughter, Lulin Reutens. This third revised edition has been updated with the addition of seven new mouth-watering recipes, including Eight Treasures Beancurd and Braised Pork Belly in Dark Soya Sauce. Madam Choy's Cantonese Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    • 2

      Irene’s Peranakan Recipes: Heritage Cookbook, #2
      Irene’s Peranakan Recipes: Heritage Cookbook, #2

      Irene’s Peranakan Recipes: Heritage Cookbook, #2

      Irene Yeo
      0 ratings
      0 ratings

      Peranakan is the term given to descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and married the native Malays. Peranakan (or Nonya) cuisine combines the best of Chinese, Malay and other Asian influences to offer a unique fusion of exotic food. The food is aromatic, spicy, and herbal. Peranakan cuisine also includes a wide range of desserts that are popular in this region. Irene was born to a quintessentially Teochew family, and married into a traditional Peranakan family. Cooking wasn't always her strong suit, and she had to enrol in cooking classes after her marriage. Then, through trial and error, swapping recipes with friends, gleaning cooking tips from neighbours and friends, and tapping on her husband's discerning taste buds, Irene's culinary genie emerged. As the years simmered and broiled, Irene gained confidence and started her own cooking classes. She taught at classes organised by the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. With all these classes, she was able to fine-tune her recipes even further. Writing a cookbook had always been on Irene's mind, but she passed away before she could complete it. This book is compiled by her daughter Elaine Yeo. Irene's Peranakan Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

      Peranakan is the term given to descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore and married the native Malays. Peranakan (or Nonya) cuisine combines the best of Chinese, Malay and other Asian influences to offer a unique fusion of exotic food. The food is aromatic, spicy, and herbal. Peranakan cuisine also includes a wide range of desserts that are popular in this region. Irene was born to a quintessentially Teochew family, and married into a traditional Peranakan family. Cooking wasn't always her strong suit, and she had to enrol in cooking classes after her marriage. Then, through trial and error, swapping recipes with friends, gleaning cooking tips from neighbours and friends, and tapping on her husband's discerning taste buds, Irene's culinary genie emerged. As the years simmered and broiled, Irene gained confidence and started her own cooking classes. She taught at classes organised by the Social Development Unit, the Welfare Club of Tan Tock Seng Hospital and other church groups. With all these classes, she was able to fine-tune her recipes even further. Writing a cookbook had always been on Irene's mind, but she passed away before she could complete it. This book is compiled by her daughter Elaine Yeo. Irene's Peranakan Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    • 3

      Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3
      Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3

      Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3

      Tan Lee Leng
      0 ratings
      0 ratings

      Winner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012 Enjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes. Besides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author's family, such as Ho Pung and Sio Bee. These time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai's daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family's recipes to Lee Leng in the hopes that she preserve their heritage. By compiling her father's recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes. Uncle Lau's Teochew Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

      Winner, Best Chinese Cuisine Book, Singapore, Gourmand World Cookbook Awards 2012 Enjoy the rich culinary heritage of the Teochews with this compact cookbook, which features over 80 authentic family recipes. Besides the usual Teochew fare of steamed fish and ngoh hiang, this book features many little-known traditional Teochew dishes—some even exclusive to the author's family, such as Ho Pung and Sio Bee. These time-tested recipes are painstakingly compiled by Mr Lau Chiap Khai's daughter, Tan Lee Leng. A woman of many talents, Lee Leng is a food consultant, food writer, chef, food stylist, and a formally trained potter. Lee Leng was trained in the art of Teochew cuisine by her father, and holds a diploma from Le Cordon Bleu in London. Her father, affectionately known by friends and family as Uncle Lau, handed down their family's recipes to Lee Leng in the hopes that she preserve their heritage. By compiling her father's recipes, Lee Leng has shared this Teochew culinary heirloom so that current and future generations will be able to enjoy these wonderful recipes. Uncle Lau's Teochew Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    • 4

      Madam Krishnan’s South Indian Recipes: Heritage Cookbook, #4
      Madam Krishnan’s South Indian Recipes: Heritage Cookbook, #4

      Madam Krishnan’s South Indian Recipes: Heritage Cookbook, #4

      Ambrose Krishnan
      0 ratings
      0 ratings

      "Never cook when you are angry or grudging because the dishes will be bitter". This was what Madam Ambrose Krishnan used to preach to her children. She was a gregarious person, and always more than willing to share her food, recipes and knowledge to anyone who had an interest. To her, the most important ingredient in cooking is the love that one puts into the dish.Madam Krishnan's family hailed from Pondicherry, a French colony in South India, which was why most of her dishes had some French influence. Her husband's family was from Kerala, South India and she had to learn Keralite cooking to please her in-law's palate. Since young, Padma and her siblings had the privilege of enjoying choice cuisines from both Kerala and Pondicherry. The recipes in this book are mainly from Madam Krishnan's repertoire of recipes, and Padma also shares some recipes that are exclusive to their family. Also included in the book are some recipes that Padma has modified and improved to give the traditional recipes a new twist and also to suit the tastes of the younger generation. This book of South Indian recipes is compiled by Madam Krishnan's daughter, Padma. In publishing her mum's recipes, she hopes to preserve the South Indian heritage, so that the future generation can enjoy traditional, authentic South Indian dishes. Madam Krishnan's South Indian Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

      "Never cook when you are angry or grudging because the dishes will be bitter". This was what Madam Ambrose Krishnan used to preach to her children. She was a gregarious person, and always more than willing to share her food, recipes and knowledge to anyone who had an interest. To her, the most important ingredient in cooking is the love that one puts into the dish.Madam Krishnan's family hailed from Pondicherry, a French colony in South India, which was why most of her dishes had some French influence. Her husband's family was from Kerala, South India and she had to learn Keralite cooking to please her in-law's palate. Since young, Padma and her siblings had the privilege of enjoying choice cuisines from both Kerala and Pondicherry. The recipes in this book are mainly from Madam Krishnan's repertoire of recipes, and Padma also shares some recipes that are exclusive to their family. Also included in the book are some recipes that Padma has modified and improved to give the traditional recipes a new twist and also to suit the tastes of the younger generation. This book of South Indian recipes is compiled by Madam Krishnan's daughter, Padma. In publishing her mum's recipes, she hopes to preserve the South Indian heritage, so that the future generation can enjoy traditional, authentic South Indian dishes. Madam Krishnan's South Indian Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    • 5

      Robin’s Eurasian Recipes: Heritage Cookbook, #5
      Robin’s Eurasian Recipes: Heritage Cookbook, #5

      Robin’s Eurasian Recipes: Heritage Cookbook, #5

      Robin Pereira
      0 ratings
      0 ratings

      Growing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings.The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century.As executive chef and owner of Quentin's—the Eurasian Restaurant, Quentin Pereira carries on his father's legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad's well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook. Robin's Eurasian Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

      Growing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings.The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century.As executive chef and owner of Quentin's—the Eurasian Restaurant, Quentin Pereira carries on his father's legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad's well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook. Robin's Eurasian Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    • 6

      Uncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6
      Uncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6

      Uncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6

      Anthony Loo Hock Chye
      0 ratings
      0 ratings

      Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors' family, such as sticky mee sua soup and Grandma's stewed chicken in soya sauce. This book is compiled by Anthony's niece, Samantha Lee. Uncle Anthony's Hokkien Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

      Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes—some even exclusive to the authors' family, such as sticky mee sua soup and Grandma's stewed chicken in soya sauce. This book is compiled by Anthony's niece, Samantha Lee. Uncle Anthony's Hokkien Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.

    Related to Heritage Cookbook

    Related ebooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      When East Meets West

      Oct 3, 2022

      When East Meets West
      3 min read

    • Article

      AN EXOTIC gem

      Feb 17, 2020

      AN EXOTIC gem
      8 min read

    • Article

      Storecupboard Stars

      Sep 23, 2021

      Storecupboard Stars
      6 min read

    • Article

      Melting Pots

      Aug 27, 2021

      Melting Pots
      7 min read

    • Article

      Sweet, Sunny Winter Citrus

      Nov 24, 2020

      Sweet, Sunny Winter Citrus
      6 min read

    • Article

      Eat Palestine

      Mar 23, 2020

      Eat Palestine
      10 min read

    • Article

      Sweet Potatoes

      Oct 6, 2020

      Sweet Potatoes
      4 min read

    • Article

      Curry On

      May 27, 2019

      Curry On
      3 min read

    • Article

      Thai

      May 25, 2022

      Thai
      11 min read

    • Article

      Kitchen Wisdom

      Apr 25, 2021

      Kitchen Wisdom
      6 min read

    • Article

      Sabrina's Food

      Aug 26, 2022

      Sabrina's Food
      11 min read

    • Article

      Kimchi Recipe

      Mar 2, 2020

      Kimchi Recipe
      1 min read

    • Article

      Dinner is Served

      Dec 25, 2020

      Dinner is Served
      1 min read

    • Article

      Oodles of Noodles

      Dec 9, 2019

      Oodles of Noodles
      9 min read

    • Article

      Feel Good Food

      Oct 5, 2021

      Feel Good Food
      4 min read

    • Article

      Eastern Promise

      Jun 5, 2020

      Eastern Promise
      7 min read

    • Article

      The Plating Game

      Nov 12, 2022

      The Plating Game
      5 min read

    • Article

      Sausage Rolls

      May 27, 2021

      Sausage Rolls
      3 min read

    • Article

      Lunchbox Treats

      Aug 10, 2022

      Lunchbox Treats
      3 min read

    • Article

      Gyoza

      May 23, 2021

      Gyoza
      2 min read

    • Article

      2019 Bakers DOZEN

      Jun 11, 2019

      2019 Bakers DOZEN
      13 min read

    • Article

      Come And Get It!

      Aug 2, 2021

      Come And Get It!
      3 min read

    • Article

      The Contract :)

      Dec 1, 2022

      Congratulations on your new iPad! Before you start, we need to make sure you understand our family rules for the iPad. These rules are made to protect you (and the iPad!). These rules might be different to your friends’ rules, but that doesn’t mat

      3 min read

    • Article

      Cooking With Miso

      Jun 25, 2021

      Miso is quite salty, so take care not to overseason food when using it. Never boil miso – this will destroy its flavour. When making a soup or broth, always cook the ingredients in hot vegetable or chicken stock first, without the miso. When ready to

      1 min read

    Related categories

    Reviews for Heritage Cookbook

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words