Vegetarian also Shiok-lah!
Egg-free Vegetarian Versions
of Dishes Loved in Singapore & Malaysia
THIS BOOK
Within is a treasury of old-style dishes as well as modern inclusions to the repertoire of food loved by Singaporeans and Malaysians nowadays, but with a vegetarian twist. The recipes are not just revelations of cooking secrets, they virtually steer readers through the alleys, shops, homes and meal-times of olden-day Singapore that are embedded in the vibrant memories of authors, Rani and Veronica.
You are invited to embrace this rare gift and enrich your awareness, understanding and enjoyment of this increasingly popular cuisine and culture. Then, you too will then be exclaiming, “Shiok!” – the Malay epithet Singaporeans/Malaysians use to describe anything that is too good for words to describe.
AUTHORS
Since the authors are based in Australia, they have highlighted the most suitable ingredients available in Australia for their recipes, and listed some stores where those may be purchased. These are essentially Asian stores, although supermarkets across Australia have begun to sell an increasingly expanding range of Asian ingredients. Hopefully, readers in other countries will prove to be resourceful in acquiring the necessary ingredients for their needs.
The authors have prioritised healthy cooking methods by suggesting baking instead of deep-frying, where possible, while ensuring flavours remain authentic in these vegetarian versions of the original meat-based recipes.
Where the signature flavour of a dish stems from deep-frying, that cooking method cannot be substituted or avoided, in order to do justice to the dish.
In remaining true to the vegetarian theme, the authors have also created egg-free versions of popular egg-based dishes.
The heat and spice levels in recipes have been calibrated to the lowest possible range. Readers are free to adjust or increase the heat quotient to suit their taste once they become familiar with the ingredients and techniques. Cooks are encouraged to own these recipes by modifying them to reflect their unique preferences.
The authors have included step-by-step photographs, and videos accessible through the QR code provided, to demonstrate some tricky techniques.
A new recipe format was created for this book with the specific purpose of making it easy for readers to follow steps in Asian cooking. Approach it with an open mind, shed your pre-conceived ideas and you should find the recipes enjoyable to execute and delightfully delicious.
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Ultimately, this book is intended to jump-start the cooking process by inspiring ideas and instilling confidence with the simplified methods. Happy cooking and Bon Appetit!
ABOUT THE BOOK
Singaporean/Malaysian cuisines have become global favourites of late. In many cities, diners are even spoilt for choice because several restaurants serve such fare today. As more people are exposed to this food, a substantial following now desires to replicate these dishes at home. Some of them are new to the recipes, others may have been sparked by nostalgia to revive their forgotten culture or trace lost roots.
Thus, cookbooks related to this genre have mushroomed aplenty.
But vegetarians and vegans still face challenges finding suitable recipes for Singaporean/Malaysian cuisine, as well as acquiring appropriate ingredients to recreate the flavours they hanker after.
This book is the solution. It has been planned and designed for them.
Within is a treasury of old-style dishes as well as modern inclusions to the repertoire of food loved by Singaporeans and Malaysians nowadays, but with a vegetarian twist. The recipes are not just revelations of cooking secrets, they virtually steer readers through the alleys, shops, homes and meal-times of olden-day Singapore that are embedded in the vibrant memories of authors, Rani and Veronica.
You are invited to embrace this rare gift and enrich your awareness, understanding and enjoyment of this increasingly popular cuisine and culture. Then, you too will then be exclaiming, “Shiok!” – the Malay epithet Singaporeans/Malaysians use to describe anything that is too good for words to describe.
RECIPES
Rani and Veronica and have poured their heart and soul into this book and now hand the baton to you. It is now your turn to delight your near and dear ones, just like Rani and Veronica generously delight countless people with their cooking and recipes!
Singaporean/Malaysian cuisines have become global favourites of late. In many cities, diners are even spoilt for choice because several restaurants serve such fare today. As more people are exposed to this food, a substantial following now desires to replicate these dishes at home. Some of them are new to the recipes, others may have been sparked by nostalgia to revive their forgotten culture or trace lost roots.
Within is a treasury of old-style dishes as well as modern inclusions to the repertoire of food loved by Singaporeans and Malaysians nowadays, but with a vegetarian twist. The recipes are not just revelations of cooking secrets, they virtually steer readers through the alleys, shops, homes and meal-times of olden-day Singapore that are embedded in the vibrant memories of authors,
Rani and Veronica.
You are invited to embrace this rare gift and enrich your awareness, understanding and enjoyment of this increasingly popular cuisine and culture. Then, you too will then be exclaiming, “Shiok!” – the Malay epithet Singaporeans/Malaysians use to describe anything that is too good for words to describe.
