Uncle Anthony’s Hokkien 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.
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½ cube 20 minutes boil bowl cabbage chicken stock pg.2 Chinese celery Chinese rice wine cloves garlic cooked coriander cornstarch cube chicken bouillon cups water dark soya sauce five-spice powder fragrant fried fry the garlic g pork garnish glutinous rice Heat the oil high heat Hokkien hoon ikan bilis ℓ chicken light soya sauce medium heat mixed with ½ mℓ water mixed mushrooms mustard greens nian gao noodles pandan leaves peanut pinch of white popiah pork belly pork ribs prawns sauce 1 tbsp sea cucumber Season to taste seasoning ingredients sesame oil shallots simmer slices ginger soaked sole fish soup soya sauce tbsp squid stalk coriander stalks spring onion stew stir stir-fry tablespoons of oil taste with salt tau kwa tbsp dark soya tbsp light soya tbsp oyster sauce tbsp water tbspoil thinly sliced tofu tsp cornstarch tsp salt tsp sugar white pepper powder wok and fry