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)
Illustrations: Full color
Publication Date: May 2013
Rice, Porridge and Vermicelli
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.
Book Information Contents About the Author The Secret of Cookies will reveal to you cookie baking secrets through 1,000 full-color step-by-step photos and 200 foolproof tips. With this book in hand, you will be baking great cookies 100% of the time! This book is considered a “Jumbo” edition because it provides a very comprehensive guide for both creative and traditional cookies. The recipes and detailed photos ensure guaranteed success even for beginners. Learn and start baking cookies and taste your success immediately. Title: The Secret of Cookies Author: Gu Huixue Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Illustrations: Full...
Sold Out - $16.50
Zong Zi, rice dumplings, and sticky rice dumplings are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. Although Zong Zis are commonly eaten as a snack, they are traditionally eaten during the Duanwu Festival which falls on the fifth day of the fifth month of the lunar calendar (which is the namesake of this book “Fragrance of Double Fifth”). There are many different varieties of Zong Zi. In this exciting cookbook, the author has carefully put together a most...
Book Information Contents About the Author The Dragon Boat Festival is known for the racing of dragon boats and eating delicious zong zi, a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other flat leaves. This cookbook teaches you everything you need to know about making delicious Chinese sticky rice dumplings. Amy Wong, the author, describes the different ingredients you will need and details the method of making these treats. This cookbook is a must-have for making zong zi at home. Title: The Season of Double Fifth Author: Amy Wong Language:...
Sold Out - $16.50
As at all traditional gatherings for the holidays, food plays an especially important role in the New Year Festival. Malaysian and Singaporeans often prepare cookies or biscuits to be served or given as gifts during Chinese New Year. Homemade cookies and baked goods taste much better than store bought cookies. Let this book show you how to bake these Chinese New Year goodies and cookies so that you can create these festive cookies for all your holiday celebrations. Title: Cookies for all Occasions Author: Patsie Cheong Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Full book details