Makan: Recipes from the Heart of Singapore
Elizabeth Haigh
May 2021 · Bloomsbury Publishing
Ebook
304
Pages
About this ebook
'It's impossible to pinpoint a certain specific cuisine to one region, so when people ask me what type of food is Singaporean, I simply reply with “the delicious type”. Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original.'
In this beautiful new collection, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nyonya to Nyonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions.
Recipes include:
Nonya-spiced braised duck stew
pickled watermelon and radish salad
beef rendang
Singapore chilli crab
fried tofu with spicy peanut sauce
spicy noodle soup
nasi goreng (spicy fried rice)
Miso apple pie
... and many more!
Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen.
In this beautiful new collection, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nyonya to Nyonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions.
Recipes include:
Nonya-spiced braised duck stew
pickled watermelon and radish salad
beef rendang
Singapore chilli crab
fried tofu with spicy peanut sauce
spicy noodle soup
nasi goreng (spicy fried rice)
Miso apple pie
... and many more!
Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen.
About the author
Elizabeth Haigh was recently fourth in the Observer Food Monthly ones to watch list and named 'Chef to Watch' by Restaurant Magazine. She is currently working on her own project, Kaizen Food, developing culinary residencies, building her presence on YouTube and collaborating on pop-up events, and in 2019 she opened her first site in Borough Market – Mei Mei. Elizabeth's influences come from her Singaporean background and the food of her family, and she documents her foodie adventures on themodernchef.co.uk.
Elizabeth studied architecture for four years before realising she was on the wrong path and ended up being accepted to take part in MasterChef 2011. Following that, she went on to study for her chef qualifications and to work with some of London's top chefs such as Neil Rankin at Smokehouse and the Galvin brothers at Galvin at Windows, before becoming Head Chef at Pidgin in Hackney in 2015.
Elizabeth has appeared on BBC1's Saturday Kitchen.
@kaizenldn
@themodernchef
Elizabeth studied architecture for four years before realising she was on the wrong path and ended up being accepted to take part in MasterChef 2011. Following that, she went on to study for her chef qualifications and to work with some of London's top chefs such as Neil Rankin at Smokehouse and the Galvin brothers at Galvin at Windows, before becoming Head Chef at Pidgin in Hackney in 2015.
Elizabeth has appeared on BBC1's Saturday Kitchen.
@kaizenldn
@themodernchef
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