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The Eurasian Cookbook by Mary Gomes

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    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: dried chiles
    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: onions; belacan; ground chillies; buah keras
    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: onions; serai; buah keras; belacan; ground chillies; kunyit
    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: onions; dried chillies; belacan
    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: ketumbar; jintan manis; jintan puteh
    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: ketumbar powder; turmeric; jintan manis powder; jintan puteh powder
    • Categories: Spice / herb blends & rubs; Singaporean
    • Ingredients: garlic
    • Categories: Singaporean; Vegan; Vegetarian
    • Ingredients: whole coconuts
    • Categories: Singaporean; Vegan; Vegetarian
    • Ingredients: tamarind
    • Categories: Stocks; Singaporean
    • Ingredients: streaky pork
    • Categories: Stocks; Singaporean
    • Ingredients: chicken carcass
    • Categories: Stocks; Singaporean
    • Ingredients: beef shin on the bone
    • Categories: Stocks; Singaporean
    • Ingredients: prawns
    • Categories: Pies, tarts & pastries; Snacks; Appetizers / starters; Main course; Christmas; Singaporean
    • Ingredients: plain flour; butter; chicken fillets; dark soy sauce; soda biscuits; minced pork; potatoes; carrots; chicken frankfurters; onions; cinnamon sticks; whole cloves; peas; eggs; spring onions
    • Accompaniments: Pot roast beef
    • Categories: Bread & rolls, savory; Appetizers / starters; Main course; Snacks; Singaporean
    • Ingredients: sweet potatoes; plain flour; active dry yeast; egg yolks; evaporated milk; brandy; minced pork; ground cloves; ground cinnamon; nutmeg; dark soy sauce; onions
    • Categories: Pies, tarts & pastries; Appetizers / starters; Main course; Snacks; Singaporean
    • Ingredients: plain flour; butter; potatoes; onions; ginger; minced pork; meat curry powder
    • Categories: Sauces for meat; Appetizers / starters; Main course; Snacks; Dinner parties/entertaining; Singaporean
    • Ingredients: twee bak pork; garlic; lengkuas; ginger; kichap manis; whole star anise; cinnamon sticks; onions; taupok; cucumbers; fish cakes; hei piah; ngor hiang; coriander sprigs; ground chillies; chilli sauce; sesame seeds
    • Accompaniments: Gragok pikkadel
    • Categories: Stews & one-pot meals; Appetizers / starters; Main course; Snacks; English; Singaporean
    • Ingredients: onions; minced beef; ground cinnamon; frozen mixed vegetables; potatoes; evaporated milk
    • Categories: Appetizers / starters; Main course; Snacks; Dinner parties/entertaining; Singaporean
    • Ingredients: potatoes; spring onions; minced pork; bread
    • Categories: Appetizers / starters; Main course; Snacks; Dinner parties/entertaining; Singaporean
    • Ingredients: onions; belacan; serai; lengkuas; ground chillies; kunyit; coconut milk; banana leaves; minced fish
    • Categories: Main course; Snacks; Appetizers / starters; Dinner parties/entertaining; Singaporean
    • Ingredients: coconut; dried prawns; shallots; belacan; buah keras; serai; ground coriander; glutinous rice; pandan leaf; coconut milk; blue food coloring; banana leaves
    • Categories: Soups; Singaporean
    • Ingredients: fish balls; tang chye; minced meat; cabbage; tanghoon noodles
    • Categories: Soups; Singaporean
    • Ingredients: ketula gourds; minced pork; light soy sauce; store-cupboard ingredients; eggs
    • Accompaniments: Pesce azeti binagri

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  • ISBN 10 1844640132
  • ISBN 13 9781844640133
  • Published Jan 31 2004
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Paths International Ltd
  • Imprint Paths International Ltd

Publishers Text

In "The Eurasian Cookbook", author Mary Gomes provides a collection of recipes representing the rich heritage of Eurasian food. They reflect the influence of a multitude of cultures - Portuguese, Dutch, English, Chinese, Indian and even Peranakan. After years of cooking for family, church, the corporate world and even a president or two, Mary has evolved a simple and short form to recipes that are slowly disappearing from our culinary landscape. As a result, the novice or experienced cook can now prepare authentic dishes such as curry debal, feng and sugee cake as well as forgotten recipes like sesagoon and apom berkuah and everyday dishes like ketula. "The Eurasian Cookbook" is the first attempt at collating the recipes of one of the important ethnic groups of the island state of Singapore. It may be a little known cuisine outside its community but the author hopes her first book will share with us her community's love affair with food, a love affair that refuses to die.
The Eurasian Cookbook

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