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Truly Teochew Delights Cookbook

  • The Teochew, traditionally a coastal people, have through millennia of heritage developed a rich culinary culture that embodies light, fresh and tasty flavors. The Teochew are also experts at seafood and braised meats. Other than Chaoshan, China, those of Teochew descent can also be found in Southeast Asia and other parts of the world. The migration of early Teochew people to different lands has resulted in a fusion of cuisine cultures that has further enriched Teochew cuisine. Penang celebrity chef Mrs. Huang has been learning to prepare Teochew dishes from a young age, and her knowledge and skills are recorded in this collection of Southeast Asian style Teochew dishes. The freshness and taste of the recipes within this book will make you believe you have just stepped into a Teochew restaurant.

    Title:Truly Teochew Delights

    Author: Chong Moi Eng

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 125

    Publication Date: May 2013

  • Table of Contents

    • About the Author
    • Cuisine Customs of the Teochew
    • The Taste of Teochew
    • Commonly Used Ingredients

    Meat Dishes

    • Braised Pig Trotter in Soy Sauce
    • Teochew Braised Pork Belly with Bean Curd and Egg
    • Spiced Pork Belly with Dried Bean Curd
    • Fermented Red Bean Curd with Spare Rib
    • Pork Belly in Sesame Oil
    • Stir-Fried Pork with Salted Vegetables
    • Teochew Salted Pork
    • Teochew Braised Duck

    Seafood Dishes

    • Pan-fried Egg with Salted Fish
    • Steamed White Pomfret
    • Steamed Threadfin Fish in Teochew Style
    • Braised Fish in Bean Paste
    • Pan-Fried Fish with Ginger
    • Braised Fish Head
    • Crispy Rambutan Prawn
    • Steamed Prawn in Shao Xing Wine
    • Stir-fried Flower Crab in Teochew Style
    • Stir-fried Celery with Prawn and Pork Slices
    • Steamed Glass Vermicelli with Fish Ball and Prawn

    Side Dishes

    • Teochew Pickled Mustard Green
    • Stir-fried Chinese Kale with Dried Flounder
    • Stir-fried Chinese Kale with Cloud Ear Fungus and Dried Lily Flower
    • Stir-fried Potato with Chicken
    • Stir-fried Dried Bean Curd with Basil and Shrimp
    • Stir-fried Chinese Leek with Pork Belly
    • Fried Egg with Preserved Radish
    • Stir-fried Chinese Kale with Salted Pork
    • Fried Egg with Chinese Leek
    • Stir-fried Hairy Gourd with Dried Shrimp
    • Stir-fried Chicken with Sichuan pickled Mustard
    • Braised Bitter Gourd with Roasted Pork
    • Stir-fried Long Beans with Pork Belly

    Hot Soup

    • Fish Head Soup with Salted Vegetables
    • Peanut Soup with Pig Trotter
    • Chinese Cabbage Soup with Fish Balls
    • Spare Rib Soup with Red Dates
    • Fish Cake and Fish Ball Soup

    Rice, Porridge and Vermicelli

    • Fried Noodles in Teochew Style
    • Teochew Seafood Porridge
    • Fish Head Rice Vermicelli
    • Teochew Taro Rice
    • Kway Teow Soup in Teochew Style
    • Fried Glass Vermicelli
    • Chinese Kale Fried Rice in Teochew Style

    Classic Desserts

    • Sweet Glutinous Rice Porridge
    • Teochew Tao Kueh and Cai Kueh (Peach-Shaped Dumpling and Steamed Vegetable Dumpling)
    • Or Nee (Taro Paste)
    • Sugar-coated Taro Sticks
    • Fried Amaranth Pancake
    • Gingko Nuts with Bean Curd Sheet in Sweet Soup
    • Teochew Steamed Bun
  • Madame Chong Moi Eng (Huang Ma Ma) has been passionate about cooking since her childhood. She is a culinary expert with more than 50 years of experience in cooking Chinese food, Southern Thai food and Nyonya food. When Madame Chong was a teenager, she was recruited as a worker in a Peranakan family where she was given the opportunity to learn how to prepare Nyonya (Straits Chinese) cuisines. Since then, she has been the de-facto “appointed” chef for the family to prepare festive meals during the holiday season. She will share her tips with you in this cookbook.

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