The Food of Singapore: Simple Street Food Recipes from the Lion City by Djoko Wibisono and David Wong

  • Mango pickle (page 35)

    from The Food of Singapore: Authentic Recipes from the New Asia The Food of Singapore by Djoko Wibisono and David Wong

    • Categories: Chutneys, pickles & relishes; Singaporean; Vegan; Vegetarian
    • Ingredients: green mangoes; gingelly oil; mustard seeds; chili powder; turmeric
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Notes about this book

  • Vanessa on December 11, 2011

    My edition is subtitled "Authentic Recipes from the Manhattan of the East" rather than "Authentic Recipes from the New Asia". But I think it must be the same book - also published in 1995.

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  • ISBN 10 1462915116
  • ISBN 13 9781462915118
  • Published Oct 10 2009
  • Format eBook
  • Page Count 114
  • Language English
  • Edition Reprint
  • Countries United States
  • Publisher Periplus Editions

Publishers Text

Prepare delicious and authentic dishes with this easy-to-follow Singapore cookbook.

Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent tastemakers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross-section of traditional recipes.

Favorite Singapore recipes include:

Chili Crab
Classic Hokkien Mee
Murtabak
Tea-smoked Fish Fillets
Barbecued Stingray
And many more...

B

orn in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.

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