The Little Singapore Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the nation’s best-loved foods. Among this selection are the eponymous Singapore chicken rice, mouth-watering chilli crab and irresistible noodle dishes such as char kway teow, fried Hokkien mee and the famous spicy noodle soup, laksa lemak. Clearly explained recipes ensure that any home cook can produce authentic and delicious Singapore food to share with friends and family.
Wendy Hutton — who has been hailed as “the diva of Southeast Asian cuisine” — has been working in the region as a writer and editor since the end of 1967. During her early years in Singapore, she went on a relentless pursuit of its multi-cultural cuisines, learning about unfamiliar ingredients and cooking styles in the days before English recipe books were available. She put her knowledge and enthusiasm together in the ground-breaking Singapore Food, first published in 1979 and in print ever since. Since the publication of her first cookbook, Wendy has written countless articles and almost 20 books on cooking throughout Asia, as well as books on tropical herbs, spices, fruits and vegetables. Some of her recent works include Green Mangoes and Lemon Grass: Southeast Asia’s Best Recipes from Bangkok to Bali, A Cook’s Guide to Asian Vegetables and Tropical Asian Cooking. Based in Sabah (Malaysian Borneo) since 1989, Wendy continues to write travel books and articles, as well as working as a copywriter. She travels frequently to explore the food and culture of Southeast Asia, including, of course, visits to Singapore to indulge in her love of its magnificent food.