Overseas Singaporean
A cookbook of cravings from humble orgins.
Shiok; Defined as Singaporean patois for an utterance of satisfaction and used to convey happiness or pleasure.
Introduction
Singapore is a country located just shy from the equator, in the middle of the Malaysian and Indonesian archipelago. Its inhabitants hail from a diverse range of ethnicities, its culture and cuisine continually influenced by the coming and going of travelers, businessmen and immigrants.
Due to its high standard of living, excellent infrastructure and stable economic climate, Singapore is the gateway to Asia. It was, from its independence, the country of choice for immigrants from neighboring locales.
Yet, its own generation of middle-class, highly educated and Internet-savvy youth are reluctant to stay. The call of the wider world leads some to study overseas, some eventually leaving Singapore for popular destinations like Australia, Canada, Britain and America. The young and mobile leave in masses, encouraged by a society that deems it de-rigeur to have a relative or friend living as an overseas Singaporean.
It is the lure of bigger, better and more liberal that ultimately leads young Singaporeans away from their familiar shopping malls, hawker centers and importantly, their families. Described as the 'Brain Drain' by its civil ministers and media, a significant number of bright, liberal and creatively-inclined demographic leave in search of the illustrious, idealized somewhere-other-than-here.
Some leave, thinking never to return, for the world is large and ideas many. But invariably, you hear whispers uttered to divulge in the siren's call; the smell and taste of home, family dinners and twilight suppers. The Singaporean's yearning for food is acute, for its specialties from home are unlike any where else in the world and are painstaking to replicate.
Traditional Singaporean delicacies and humble fare is presented side by side, serving those that have yet to return.
Start: Chapter One - Specialities
Laksa, Chili Crab [There should be more, lived so long overseas; I can't remember]
The nature of Singaporean cooking is secretive and some have lineage, passed down from mother to daughter. The authenticity of the dish comes down to methodical timing, skill, and enhanced with ingredients hard to find in a conventional Walmart, Tesco, Asda or Metro.
This book is catered to those with a Singaporean palate, and contains recipes that restaurants will never serve due to their complexity, or simplicity. These directions and recipes are tailored for those living 'somewhere else' where substitutions will have to occur and compromises made.
PS: I think it sounds a wee too sad... it should be chirpy like a cookbook from Jamie Oliver. My mum is coming over, I might as well mine her for information :) and she is the best cook ever.
"See how. "
