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Recipes from the Heart of Singapore

Elizabeth Haigh



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01 June 2021
'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.' Meaning 'to eat' or 'dinner time' in Malay, in Makan, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, 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.
By:   Elizabeth Haigh
Imprint:   Bloomsbury
Country of Publication:   United Kingdom
Dimensions:   Height: 246mm,  Width: 189mm, 
Weight:   1.080kg
ISBN:   9781472976505
ISBN 10:   1472976509
Pages:   304
Publication Date:   01 June 2021
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Elizabeth Haigh is chef/owner of Mei Mei, a Singaporean kopi tiam reminiscent of her childhood, in London's renowned Borough Market. Before Mei Mei, Elizabeth appeared on Masterchef 2011, was the founding head chef at Pidgin in East London, where she guided the popular neighbourhood restaurant to a Michelin star barely a year after opening, and founded her own business, Kaizen House in 2018. Elizabeth was awarded 'Chef to Watch' by the National Restaurant Awards, listed in Observer Food Monthly's '50 of Observer Food Monthly's favourite things'. @kaizen_house / @the_modernchef

Reviews for Makan: Recipes from the Heart of Singapore

Makan ... has brought - and continues to bring - me so much joy ... and I just delighted in the wonderful melting pot of Singaporean cuisine, in which Chinese food is rambunctiously fused with Malay, Indian, Thai, Indonesian, Dutch, Portuguese and, yes, English cuisine... I want to cook everything in the book. * Nigella Lawson * This book offers much more than recipes, from family photographs and stories to insights on Singaporean culture. While Haigh describes it as 'a home cookbook to be used and bruised in the kitchen', the Nonya principles could be of use to any professional chef looking to break out of the rigid confines of classical cuisine. -- Lauren Bowes * Caterer *

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