The Singapore Heritage Cookbooks This series, which we import from Singapore, consists of individual books (seven to date, hopefully more to come) highlighting the traditional home cooking of each of the various ethnic groups in the busy, prosperous city state.
Every book includes an affectionate tribute to one person whose cooking represents the cuisine featured there, and charming, highly personal commentary on many of the dishes reflects the interchange among Singapore’s different cultures. Those looking for definitive, systematic studies of ethnic traditions will be disappointed, but these handsomely designed slender books offer a fascinating window into everyday fare.
Singapore’s Eurasian community emerged from the mixing of many different backgrounds and its food often enlivens dishes of Western origin with the addition of fresh and dried chiles, tamarind, and vinegar. In addition, cooks from this fusion population happily borrow outright from local cultures as well: baked buns with spiced minced pork filling; roast leg of lamb with mint, rosemary, and soy sauce; braised noodles with pork belly, prawns, and squid.