Meatmen Cooking Channel The Meatmen Favourites

Author: The Meatmen
Editor: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814779210
File Size: 27,23 MB
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Having featured the most popular hawker foods and zi char dishes in their first two cookbooks, the MeatMen now share a brand new collection of their personal favourites in this third cookbook. Living in Singapore where they get to savour the best that Chinese, Malay, Indian, Eurasian and Peranakan (Nyonya) cuisines have to offer, the MeatMen’s favourites include some of the most awesome dishes from these different cultures. From succulent Chinese braised duck, flavourful Malay nasi kerabu (mixed rice salad), mouthwatering Indian tandoori chicken and buttery Eurasian sugee (semolina) cake to the quintessential Nyonya chap chye (stewed mixed vegetables), the dishes are all recreated in the MeatMen’s usual effortless style, without the need for fancy cooking tools, kitchen equipment or special skills — just immense passion for what they do best! So put on your apron and get cooking with the MeatMen today!

Meatmen Cooking Channel Hawker Favourites

Author: The Meatmen
Editor: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814771449
File Size: 77,31 MB
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Hawker food plays a key role in the culinary scene in Singapore: where the best or latest hawker dishes are to be found is a pet topic in conversations among family and friends; there is also a Michelin food guide featuring Singapore’s best hawker food. Despite this, not many people know how to prepare these much-loved dishes for themselves. Wanting simply to inspire others to cook and to prove that cooking can be easy and fun, the MeatMen share their take on 30 all-time hawker favourites, from bak chor mee and chai tow kway to sambal stingray and BBQ chicken wings, in this inaugural MeatMen Cooking Channel cookbook. With no need for fancy tools, equipment or even special skills to put these dishes together, all you need is a passion for good food!

Meatmen Cooking Channel Zi Char At Home Hearty Home Style Singaporean Cooking

Author: Meatmen Cooking Channel
Editor: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814771961
File Size: 66,44 MB
Format: PDF
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Zi char (a Hokkien term, literally translated “cook fry”) is widely recognised in Singapore to refer to a variety of dishes that one can order from any Chinese cooked food (zi char) stall in coffee shops across the island. Dishes range from one-dish rice or noodle meals to fish and seafood and meat and vegetable dishes to go with piping hot white rice. Zi char dishes are very much a part of the Singaporean lifestyle, and zi char stalls that dish out the most flavoursome dishes will attract an endless flow of diners. In continuing their efforts to inspire others to have fun whipping up their own meals, the MeatMen share 30 popular zi char dishes including crab bee hoon, san lou hor fun, cereal prawns, har cheong gai and sambal kangkong in this second cookbook. All dishes are prepared in their usual effortless style that requires no fancy tools, equipment or special skills, and come with the promise that anyone with a passion for good food and cooking can be a zi char expert at home!

The Law Advertiser

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Author: United States. Congress. House. Committee on Ways and Means
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Author: Great Britain. Parliament. House of Commons
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Author: William Ralph Churton
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Author: William Ralph Churton (the younger)
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Author: Mike Mallowe
Editor: William Morrow & Company
ISBN: 9780688067687
File Size: 78,39 MB
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Philadelphia detective Phil Driscoll is on the trail of an assassin who blew up a local mobster and uncovers a deadly conspiracy with its roots in an ancient secret society based in the USSR