The Food of Singapore: Authentic Recipes from the Manhattan of the East

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Periplus Editions, 1995 - Cooking - 120 pages
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This tiny Southeast Asian island nation astounds visitors with its dynamism and modernity. Just as astonishing are the diverse cuisines of Singapore. A carefully selected cross section of both traditional and contemporary recipes are presented in this unique volume. Classic Singapore dishes such as Chili Crab, Popiah, Rojak, Hokkien Shrimp Noodle Soup and Murtabak are joined by innovative favorites such as Tea-smoked Seabass and Stingray in Banana Leaf. Detailed background information on local ingredients and cooking techniques make "The Food of Singapore" a perfect introduction to the exciting, multicultural cuisines of the Manhattan of the East.

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About the author (1995)

Djoko Wibisono, born in East Java, is the Executive Chef at the Beaufort Sonesta.

David Wong, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.

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