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MarshallCavendishM - Quentin Pereira

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187 pages

English

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The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55-65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.With its focus on the cultural and culinary heritage of the Chinese, Malays, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.

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Singapore

Singapour

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Publié par	MarshallCavendishM
Date de parution	01 juillet 2012
Nombre de lectures	0
EAN13	9789814435109
Langue	English
Poids de l'ouvrage	10 Mo

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SINGAPORE HERITAGE COOKBOOKS
EURASIAN
HERITAGE
Cooking

SINGAPORE HERITAGE COOKBOOKS
EURASIAN
HERITAGE
QUENTIN PEREIRA Foreword by MICHAEL PALMER
Editor: Lydia Leong
Designer: Bernard Go
Photographer: Hongde Photography
Copyright 2012 Marshall Cavendish International (Asia) Private Limited
This book is supported under the National Heritage Board s
Heritage Industry Incentive Programme (Hi 2 P)
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196 Tel: (65) 6213 9300 Fax: (65) 6285 4871 E-mail: genref@sg.marshallcavendish.com Online bookstore: http://www.marshallcavendish.com
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices:
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Pereira, Quentin.
Eurasian heritage cooking / Quentin Pereira. - Singapore : Marshall Cavendish Cuisine, c2012.
p. cm.
ISBN : 978 981 4435 10 9
1. Cooking, Singaporean. 2. Eurasians - Singapore - Social life and customs - History. I. Title. II. Series: Singapore heritage cookbooks.
TX724.5.S55
641.595957 -- dc23
OCN795858673
Printed in Singapore by KWF Printing Pte Ltd
DEDICATION
To my mum Freda Pereira and my dad Robin Pereira, for their guidance, patience, understanding and support these past 40 years. Their teachings, influence and mass experience have made me what I am today.
To my beloved wife Kristine and son Khaell, for their inspiration and support, and for always being there for me.
Quentin Pereira

CONTENTS
8 10 12
28 32 54 78 106 124 150
168 177 178 179 180 183 184
Foreword Acknowledgements Introduction
Basic Recipes Appetisers Starters Soups Vegetables Meat Poultry Seafood Cakes Desserts Festive Dishes
Glossary of Ingredients Menu Suggestions Weights Measures Resources Index Photo Credits About the Author
FOREWORD
I am honoured to have been invited to provide this foreword. I was approached by Quentin several months ago to provide a foreword for a collection of Eurasian recipes that he was putting together for a cookbook. To facilitate this, Quentin was kind enough to provide me with a sneak peek of this book, Eurasian Heritage Cooking.
Contained in these pages is one of the most exciting collections of recipes for delectable Eurasian cooking that one can find. I have had the privilege of tasting Quentin s cooking on more than one occasion and I am sure that these recipes will provide a good sampling of the talent and skill that makes Quentin s The Eurasian Restaurant one of the best restaurants for Eurasian food in Singapore.
What I found particularly refreshing about this book is the richness in its representation of Eurasian culture. The cuisine of a people embodies and manifests the culture of that people, and in representing the culture of the Eurasian people in his recipes, Quentin has taken care in the introduction of the book to explain the origin of that culture and its genesis.
2011 marked the 500 th year of Eurasians in the Asian region. While it is important for us to look ahead to our future, we should not underestimate our history and the significant impact that it has had in the region. In today s globalised world, the Eurasian culture and people stand out as global citizens, the origins of which started 500 years ago. A part of that culture is captured in the pages of this book.
Bon Ap tit! Bom Apetite! Smakelijk Eten! Enjoy!
Michael Palmer
8
EURASIAN HERITAGE
Cooking
FOREWORD
9
ACKNOWLEDGEMENTS
I would like to thank Speaker of Parliament Mr Michael Palmer for taking time off his busy schedule to contribute the foreword to this book; the Eurasian Association Singapore, in particular, Burton Westerhout and Jacqueline Peeris, for providing valuable insight into the culture and heritage of the Singapore Eurasians through writing the introduction to this book; and Yvonne Pereira of the Eurasian Association and Lydia Leong of Marshall Cavendish for helping me to put this book together to preserve the Eurasian heritage, culture and recipes for future generations.
Quentin Pereira
10
EURASIAN HERITAGE
Cooking
ACKNOWLEDGEMENTS
11
INTRODUCTION
The term Eurasian has been in use since the mid 19th century, during British rule in India. The British coined the term to define a person born to a British father and an Indian mother, and it was officially used in the Straits Settlements records in 1849. Today, the term is used to refer to a person who has both European and Asian parentage. The Eurasians in Singapore can trace their origins to various trading ports in the region where Europeans have settled, including Malacca, Penang, Bencoolen, Goa, Ceylon and Macau.
Of Portuguese Heritage
In the 14th century, Goa served as the seat of the Portuguese administration in India and from there, a sizeable Portuguese settlement developed. In 1511, Portugal s Viceroy of India, Afonso de Albuquerque, conquered Malacca, giving Portugal control of the main Asiatic trade routes, and Malacca remained under Portuguese control until the Dutch conquest in 1641.
On 20 December 1999, Portugal gave up its last colony in its once vast overseas empire, when Macau, reverted to China rule after 442 years. In their wake, they left their architecture, culture, Catholic faith and the progeny of marriages between the Portuguese and the local people.
During the four centuries of Portuguese rule, the tiny colony of Macau served as an important link between India, China and Japan, and a centre for Christianity in Asia. Easy movement and migration between Macau and other Portuguese colonies in the region added to the diverse ethnic mix. The Portuguese Eurasian families in Singapore with roots originating in Goa, Malacca and Macau include those with surnames such as Cardoza, de Souza, de Silva, Pinto, Albuquerque, D Almeida, Lopez and Noronha.
Of Dutch Heritage
The Dutch had a solid presence in Ceylon (present-day Sri Lanka), dating back to 1602 with the establishment of the Dutch East India Company. The Dutch Eurasian community that grew up in Ceylon became known as the Dutch Burghers. In 1641, the Dutch conquered Malacca, wrestling it from the hands of the Portuguese. Descendants of the Dutch in Ceylon and Malacca include those with surnames such as Jansen, van Cuylenberg, Campbell, Westerhout, Minjoot and Neubronner.
Of British Heritage
After the Napoleonic wars, the Dutch Governor surrendered Malacca to the British East India Company in August 1795, signalling a period of swaps between the two colonial powers until the
12
EURASIAN HERITAGE
Cooking
Unveiling the statue of Sir Thomas Stamford Raffles which was relocated to the Victoria Memorial Hall during Singapore s Centenary Celebrations on 6 February 1919. Raffles founded Singapore when he purchased the land for the British East India Company in 1819.
Steamships at New Harbour, Singapore, circa 1890. The Singapore Strait was an important shipping route between Europe and the Far East, attracting many sojourners who chose to settle in Singapore.
INTRODUCTION
13
final handover to British rule in 1824. The East India Company s influence spread with the founding of their factory at Bencoolen in 1685 and the construction of Fort Malborough in Sumatra. Since they were only a minority on the land, they had to rely on local-born men who were English-educated and experienced as junior administrators to serve as factors, writers and merchants. Immediately after the founding of Singapore in 1819, Eurasians (mainly of British descent) were transferred under the aegis of the East India Company to serve in the administration of the fledgling settlement. They were some of the first pioneer civil servants to set the trend of Eurasians to be employed later as chief clerks and junior clerks in the service of the East India Company. Eurasian families with roots in Bencoolen include the Leicester, Nicholson and Perreau families.
Britain s long colonisation of the island attracted many British-born sojourners who, having taken the opportunity of trade and enterprise, chose to put down roots and settle in Singapore. This helped contribute to a population of Eurasian families native to Singapore, including those with surnames such as Consigliere, Clarke and Milne.
South Bridge Road in the 1900s. Electric trams (centre), set up by a British company, offered an alternative to other modes of transport such as rickshaws and gharries (bottom right corner).
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EURASIAN HERITAGE
Cooking
The clubhouse of the Singapore Recreatio