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Title Singapore Heritage Cookbook: Peranakan Heritage Cooking  
ISBN 9789814346474
Imprint Marshall Cavendish Cuisine
 
Author(s)
Philip Chia
 
Specifications 255 x 190 mm (P) / 180 pp / Case
 
Publication Date Nov-2012
 
Target Audience General
Price (SGD) SGD 38.00
 
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About the Series

The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.

Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.

With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.

About the Author

Philip Chia, began his passionate love affair with cooking from the age of 6, starting by pounding spices with a batu lesong (mortar and pestle) to make sambal belachan, for his adopted family at Joo Chiat Road. His love for cooking grew day by day and he started picking up cooking tips from his aunty and recorded the ingredients and the step-by-step cooking methods in his handy exercise book.

In 1977, he was invited to participate in a cooking competition where he emerged among the top eight in the finals judged by the late Mrs Lee Chin Koon. This event spurred him on to hone his cooking skills further. Throughout his growing years, Philip picked up tips and secrets of authentic Peranakan cooking from the older generation of Peranakans. Being an active member of The Peranakan Association also allowed him to develop a greater appreciation for the Peranakan culture.

Today, Philip is highly sought-after as a Peranakan chef and cooking instructor. He is often invited as a guest chef to do Pernakan food promotions both locally and abroad and he has also appeared on several television programmes to promote Peranakan cooking.
   
 
  
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