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Title: Old Hokkien Delights Author: Traditional Hokkien Food Cookbook Description: Hokkien cuisine is one of China’s eight major cuisines. The early Hokkiens who came to Singapore and Malaysia from China had worked hard and settled down in these regions. While they had managed to retain their heirloom recipes, they also created new dishes in view of the changes in lifestyle that lasted over a century. This book explores these recipes and teaches the home cook how to make delicious Hokkien food. About the Author: Renowned chef Tan Yong Hua, a Singaporean and ethnic Hokkien, presents over 50 recipes of traditional Hokkien delights which he learned as a young boy while watching his elders prepare them in the kitchen. These include Preserved Turnip Omelet, Sambal Pork Lard, Bak Kut The, Yam Rice, Mee Sua Soup, Hokkien Flour Tea and many other delicious dishes. Each dish reflects the essence of Hokkien cuisine and evokes fond memories among Hokkiens from the older generation. Included Recipes: 1. Appetizers:  Preserved Turnip Omelet  Deep Fried Silver Fish with Peanut  Fried Yellow Beancurd with Anchovy in Sambal Sauce  Fried Minced Fish with Sambal  Fried Sambal Dried Shrimp  Sambal Pork Lard 2. Soup:  Pig Trotter and Peanut Soup with Lotus Root  Dried Local Cabbage Soup with Chicken Feet and Red Date  Bean Curd and Salted Vegetable in Fish Head Soup  Bak Kut Teh  Pig’s Stomach Soup with White Peppercorn  Chicken Feed and Black Bean Soup with Pig’s Tail  Tanghoon and Fuzzy Melon Soup with Meatballs  Sayur Manis Soup with Sliced Pork Belly and Egg Soup 3. Hokkien Kueh:  Hokkien Flour Teah with Cream Cracker  Radish Cake
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Ang Ku Kueh Steamed Sweet Tapioca Cake Steamed Yam Cake Hokkien Rice Cake with Five Spice Sauce Hokkien Angled Gourd Pancake with Five Spice Sauce Noodles: Hokkien Braised Yellow Noddle Fried Glass Noodle with Squid and Shredded Chicken Braised Pig’s Trotter with Rice Mee Sua Soup with Pig’s Liver

4. Porridge and Rice:  Hokkien Porridge  Brown Rice Porridge with Sweet Potato, Pumpkin and Chicken Shreds  Fragrant Cabbage Rice with Pork Belly  Fragrant Yam Rice 5. Chicken, Fish and Prawn:  Stir-fried Chicken in Sesame Oil  Braised Chicken with Chestnuts and Mushroom  Steamed Fish Head with Preserved Minced Pork Sauce  Simmered Fish Head with Ginger and Spring Onion  Deep-friend Prawn Cake  Fried Prawn with Soy Sauce 6. Bean Curd and Vegetables:  Steamed Minced Pork with Bean Curd and Egg  Stir-fried Bean Curd with Sliced Chicken and Garlic Scapes  Braised Snake Gourd with Dried Shrimps and Tang Hoon  Fried Sambal Ceylon Spinach  Sambal Pork Lard with Winged Bean 7. Pork:  Pork Belly with Preserved Mustard Green and Yam  Braised Pork Belly with Garlic and Ginger  Simmered Pork Belly with Radish  Pork Belly Slices with Mustard Green  Pork Belly with Yam and Dried Shrimp  Fried Pork Belly Slices with Fermented Black Bean  Stir-fried Liver with Ginger and Spring Onion  Braised Pig’s Trotter with Salted Vegetable
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Deep Fried Pork Balls Fried Sambal Minced Pork with Bamboo Shoots

Publication Date: November 2011 Language: Bilingual, English & Mandarin Chinese (Simplified) Illustrations: Full color Pages: 123

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