[phatch]

Just looking for deeper info on the topic.

 

[Pat Pat]

I have these 2 books. They don't cover the whole spectrum of Singaporean cuisine, but the subjects they do cover are thorough enough to make you more knowledgeable than the general population in Singapore.

https://shop.epigrambooks.sg/products/the-end-of-char-kway-teow-and-other-hawker-mysteries

http://www.marshallcavendish.com/ma...-Hawker-Classics-Unveiled_B889_Singapore.aspx

 

[phatch]

Interesting start

Thanks

 

[phatch]

Shipping rates on those are brutal.

 

[Pat Pat]

I bought them through Amazon.

I posted those links because they contain more info about the books to better help with your decision making.

 

[phatch]

Amazon only offers one of them used starting $78.00 at this time. Alibris, my preference for used books, offered neither of them. You timed it right when you bought those.

 

[phatch]

Amazon UK has hawker classics and will ship internationally more reasonably. They have the other used but that seller won't ship internationally.

 

[foodpump]

Are you after Chinese, Malay, or Nonya cuisine? Kueh? Lots of Indian stuff too.

 

[phatch]

Not ready to go that granular yet.

 

[foodpump]

Well, probably the most popular dish in S'pore is Hiananese chicken rice, followed by Mee goring, Nasi lemak, gado gado, Kueh lapis, and pineapple tart. Oh, and curry puffs....

 

[Pat Pat]

Yeah, I got them both a long while ago; right when they first came out, I think.

I found another book on Singaporean food in my library. It's called "Shiok!: Exciting Tropical Asian Flavors". I missed it the first time I looked from the nonspecific title.

This is pretty much a recipe book. But each recipe has a somewhat informative introduction, and the recipes are grouped into categories like Hawker Favourites, Peranakan Classics, Home-style Dishes, etc.

So if you were to study the recipes carefully, you can kinda get a good sense of what Singaporean cuisine is all about.

Unfortunately, I believe it's out of stock on Amazon.

 

[phatch]

I appreciate all the input.

 

[phatch]

Made some Bak Chor Mee tonight with a recipe from the web. I liked it. A little pot intensive with all the toppings coming together for the final dish. I'd certainly make it again.

 

[butzy]

Charmaine Solomon's book has a section of Singaporean cooking (and Indonesian, Malay etc).
I think the book also exists in subsections.
I find the recipes pretty good. There are not many pictures/photographs in the book.

 

[Pat Pat]

Charmaine Solomon's book has a section of Singaporean cooking (and Indonesian, Malay etc).
I think the book also exists in subsections.
I find the recipes pretty good. There are not many pictures/photographs in the book.

A good recipe book, but not very good for learning about new cuisines.

It doesn't have an introduction for every recipe; this becomes quite problematic when cooking a dish you are not familiar with, especially when it also doesn't include the picture of the dish.

 

[butzy]

True, that's why it's just a suggestion

Rest of my collection is mainly Indonesian and some Malay, or a mix of SE Asian cooking, like this one:

 

[butzy]

I've been looking around amazon and came accross this series: "Singapore heritage cookbooks".
I thought they sounded pretty good, so I ordered one of the editions.
I can give you more feedback in a couple of weeks, if you want.

 

[phatch]

I'd be interested in hearing your opinion

 

[Pat Pat]

I've been looking around amazon and came accross this series: "Singapore heritage cookbooks".
I thought they sounded pretty good, so I ordered one of the editions.

This series looks amazing. I have no idea why I had never heard of it. Thanks.

I shall add these books to my collection as soon as I save up enough money. Quite expensive they are.

 

[phatch]

If you're a Kindle user, they have three of the books at a lower price. I'm more epub focused though I theoretically know how to unlock the file and convert the format.