This book documents and preserves the Malay cultural and culinary heritage through recipes passed down from generation to generation.
It is made up of two parts: An introduction that provides an overview of the history and culture of the Malay community in Singapore and a selection of 60 recipes.
This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.
With its focus on the Malay cultural and culinary heritage in Singapore, the Singapore Malay Heritage Cooking book will be the definitive reference for anyone looking to learn and understand more about the Malay food culture in Singapore.
The book, which is published by Marshall Cavendish International (Asia) in hardback, is the third publication from the “Singapore Heritage Cookbooks” series, which showcases delicacies from the different communities in Singapore, the Indian, Peranakan, Malay, Eurasian and Chinese communities.