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Marshall Cavendish International - Albert Teoh Allan

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123 pages

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Home-cooked Meals: Favourite Asian Dishes and More celebrates the comfort of sharing a home-cooked meal with family and friends. In this collection, popular culinary consultant Allan Albert Teoh presents 45 carefully tested dishes that can be mixed and matched to form a satisfying meal. Choose from a variety of Asian home-style favourites such as beef rendang (spicy dry beef stew), fish head curry and stir-fried okra; or prepare simple one-dish classics like white bee hoon (braised rice vermicelli) and kampong fried rice. Round off a perfect meal with desserts such as pulut tai tai (glutinous rice cakes with coconut jam) and rose coconut ladu (sweet coconut balls), which are sure to delight your loved ones. Cooking at home becomes a simple pleasure with Allan's easy-to-follow, mouth-watering recipes.

Sujets

Singapore

Cooking

Singapour

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Publié par	Marshall Cavendish International
Date de parution	19 mars 2019
Nombre de lectures	0
EAN13	9789814841948
Langue	English
Poids de l'ouvrage	5 Mo

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Extrait

HOME- COOKED MEALS
Favourite Asian Dishes and More
Allan Albert Teoh
The publisher wishes to thank C S Tay Foods Pte Ltd for their support.
Editor: Lo Yi Min Designer: Bernard Go Photographer: Ng Chai Soong
2019 Marshall Cavendish International (Asia) Private Limited
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. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
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 Floor, 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 registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Name(s): Teoh, Allan Albert. | Ng, Chai Soong, photographer. Title: Home-cooked meals : favourite Asian dishes and more / Allan Albert Teoh ; photographer, Ng Chai Soong. Other title(s): Favourite Asian dishes and more. Description: Singapore : Marshall Cavendish Cuisine, 2019. | Identifier(s): OCN 1083049546 | eISBN: 978 981 4841 94 8 Subject(s): LCSH: Cooking, Asian. | LCGFT: Cookbooks. Classification: DDC 641.595--dc23
Printed in Malaysia
In loving memory of my late parents, especially my mum, Madam Ong Su Wha, who shared her recipes with me, taught me how to cook and showed me the importance of family and love.
Contents

Foreword 6
Acknowledgements 8
Introduction 10

12
SOUPS

Lotus Root Soup with Pork Ribs 14
Chicken Soup with Burdock Root and Mushrooms 16
Soto Ayam 18
Rasam 20
Sup Kambing 22

24
VEGETABLES

Acar 26
Cucumber Raita 28
Chap Chye 30
Stir-fried Ladies Fingers 32
Spinach Curry 34
Sayur Lodeh 36
Crispy Vegetarian Yam Ring 38

42
POULTRY MEAT

Chicken Curry 44
Chicken and Chinese Mushroom Stew 46
Port Wine Chicken 48
Rosemary and Thyme Roast Chicken 50
Ayam Masak Merah 52
Pork Belly Slices 54
Braised Pork and Yam Slices 56
Fried Bakwan 58
Rendang Daging 60
Roasted Orange Lamb Chops 62
Mutton Keema 64
Satay Goreng Kambing 66
68
SEAFOOD

Sweet and Sour Prawns 70
Gulai Kunyit Udang 72
Prawn Fritters 74
Asam Fish 76
Fish Head Curry 78
Baked Salmon with Herbs and Honey Butter 80
Steamed Flower Crabs in Bean Paste 82
Stir-fried Squid with Chinese Chives 84
Sotong Masak Hitam 86

88
RICE NOODLES

Nasi Ulam 90
Baked Rice with Prawns 92
Luncheon Meat Fried Rice 94
Abalone Porridge 96
White Bee Hoon 98
Kampong Fried Noodles 100

102
DESSERTS

Green Bean Soup with Sago, Sweet Potato and Coconut Milk 104
Glutinous Rice Balls in Osmanthus Ginger Syrup 106
White Chocolate Blueberry Tart 108
Pulut Tai Tai 110
Rose Coconut Ladu 112
Gendang Kasturi 114

Glossary 116
Weights and Measures 120
Foreword
We first met Allan over 20 years ago when he came on board to coach at Sam Leong@Forest Cooking School. As we watched him conduct a class for the first time, it became clear to us that he had a deep passion for cooking and baking. He taught with confidence and brought new dimensions to every dish. During his time at our culinary school, Allan spoke from experience and was generous in giving students his insights and tips.
Today, Allan s generosity and love for cooking continue to reach many through his books. After writing several baking cookbooks, Allan has finally written a cookbook that features savoury dishes, and we couldn t be more excited. While Allan has gained well-deserved recognition as an amazing baker, he is also an excellent cook with many years of culinary coaching under his belt. If you are looking for recipes written in a straightforward and clear approach, you will enjoy cooking from this book.
Home-cooked Meals: Favourite Asian Dishes and More is a celebration of the many cultures that influence the home kitchen in Singapore. The variety reflected in Allan s selection of recipes is undoubtedly inspired by his community of family and friends. It is a collection that will be treasured by novice and seasoned home cooks alike for its medley of flavours.
We hope that, with the help of this book, you will enjoy Allan s dishes the way we have, discover new favourites and share many home-cooked meals with your loved ones.

Sam Forest Leong
7
Acknowledgements
I would like to express my heartfelt appreciation to those who have helped in making this book a reality.
Many thanks to the team at Marshall Cavendish International (Asia), especially Lydia Leong, Lo Yi Min and Bernard Go, for this opportunity and their support in producing this book.
Ng Chai Soong brought the dishes to life in every shot with his artful photography and for that I am very thankful.
I am grateful to my business partner, Amy Ou, for her patience and support.
A massive thank you to Adrian Koh, Abigail Chay, Alice Shyu, Chen Yi Wei, Chiong Chee Yong, Ibrahim Ali, Jessie Phua, Josephine Martin, Lionel Chia, Lee Soon Teck, Ow Yong, Margaret Sng, Ng Hwee Hsien, Ng Hwee Leng, Puspa d/o N G Pillai, Serine Tan and Shuhada Bte Ridwan for having faith in me and helping me test each recipe numerous times.
A special thank you goes to my friend Karen Tan for her generous encouragement and support.
I would like to thank Philip Ang of Creation Venture Enterprise Pte Ltd for his generosity and kindness.
Finally, I am deeply thankful to my family and extended family for their constant encouragement and for keeping me sane while I worked on this book.
9
Introduction
The idea for this book was prompted by my nephew Songzhi when he sought advice from me on preparing a dish that I made at home often - sweet and sour prawns. At that time, he had just gone abroad to study and wanted to prepare his own meals. It occurred to me then that I hadn t written down my recipes for my family to refer to. Thus, I began compiling recipes for easy-to-make dishes that would remind Songzhi of home.
When I consider food that reminds me of home, I think of all the dishes I can enjoy in Singapore, including foods from different cultures. This collection also includes dishes that I ve tried - whether prepared by friends or from a hawker stall or restaurant - which I would then recreate at home. I also share recipes for traditional dishes that were passed to me by my mother who was a great cook.
Students I meet in class often cite complex steps and ingredients that are difficult to obtain as reasons why they avoid cooking at home. I d like to encourage more people to cook and enjoy a meal at home, so I ve tried my best to use ingredients that are readily available in wet markets or supermarkets. I ve also kept the steps straightforward, but feel free to experiment and make adjustments to suit your own palate. Cooking at home should be a playful experience; you ll get a good meal and lots of fun from the whole process.
The preparation of food is a multi-sensory engagement. While testing and tweaking the recipes for this book, I had the pleasure of taking in delightful aromas; like the warmth and sweetness of five-spice powder, and the bright citrusy notes of lemons; and tasting hot and fiery chillies, and countering the spiciness with the creamy and sour tang of yoghurt. I sincerely hope that you will have as much fun preparing these dishes as I had.
Happy cooking!

Allan Albert Teoh
11
SOUPS
Lotus Root Soup with Pork Ribs
Chicken Soup with Burdock Root and Mushrooms
Soto Ayam
Rasam
Sup Kambing
Lotus Root Soup with Pork Ribs
Serves 3

200 g lotus root
200 g pork ribs
2 litres water

80 g dried raw peanuts
6 dried scallops
2 dried cuttlefish, medium

6 dried red dates with seeds
Salt, to taste

1. Peel lotus root and slice into 1-cm thick pieces.
2. Bring a pot of water to a boil. Blanch pork ribs briefly in boiling water, drain and set aside.
3. In a pot over medium heat, place 2 litres water, lotus root, peanuts, scallops, cuttlefish and red dates. Bring to a boil and boil for about 1 hour.
4. Lower the heat, add pork ribs and simmer soup for another 1-2 hours until pork ribs are cooked through and tender.
5. Season with salt to taste before ladling into bowls. Serve hot.
14
15
Chicken Soup with Burdock Root and Mushrooms
Serves 4

8 dried Chinese mushrooms, soaked in 500 ml hot water for 20 minutes
2 litres water

1 burdock root (about 60 cm)
5 chicken wings
tsp salt

1. Drain mushrooms and squeeze to remove excess water. Reserve 200 ml soaking liquid.
2. Cut off mushroom stems and slice caps into halves.
3. Fill a large soup pot with 2 litres water.
4. Peel burdock root and cut diagonally into 1-cm thick chunks. Place cut