Kueh means roughly cake in Singaporean usage. Various spellings of the word and local connotations exist throughout Southeast Asia, probably as the result of the Chinese diaspora throughout the region. Here, in The Way of Kueh, cookbook author and culinary instructor Christopher Tan celebrates a long history of kueh in the city. At the same time, he’s trying to reverse a trend in which kueh are made less often at home and instead purchase from street vendors.
Much more than just a collection of recipes, The Way of Kueh delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.
Helpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh.
This is a rich and rewarding survey of cuisine and culture, full of delights and surprises, and impressively thorough.
Hardcover. Color photographs throughout. Measurements are by weight and in metric.