Discover, explore, and savor the delights of the kitchen with the doyen of Singaporean cuisine. Shiok! (which means Wow!) is a blessing to the novice-the encyclopedia of ingredients, detailed description of utensils and implements, and notes on techniques will help even the greenest cook explore this luscious culinary realm. And for the veteran, Shiok! is both a bible of standard classics like chili crab, satay, and bak kut and a guide to new favorites such as chicken tempura, healthy nasi ulam, and creative versions of roti prata. With over 100 color photographs, Shiok! is an attractive, easy-to-use introduction to the cuisine of this rising star of Asia.
JUST LIKE HOME. IT TOOK ME MONTHS TO ACTUALLY BUY THIS BOOK.I WASN'T SURE IF THE RECIPE IS ANY GOOD OR UP TO MY EXPECTATION.I AM A SINGAPOREAN LIVING IN JAPAN FOR A LONG TIME N THEN IN OKLAHOMA TILL RECENTLY.I WAS WAITING EXCITEDLY FOR THE ARRIVAL N RECEIVED THEM ONLY YESTERDAY.AND WOW!!!!!THE PHOTOS ITSELF SPEAK A THOUSAND WORD.IT MAKES ME SO HOMESICK THINKING OF THE HAWKER FOOD /KWAY TEOW GORENG/CHICKEN RICE/MAMAK MEE GORENG OR ROTI PRATA/OR THE EARLY MORNING MALAY KUEH (i can keep going and going).THIS IS ONE OF MY BESTEST COOKBOOK FOR SINGAPOREAN FOOD.REAL SHIOK-LAH!!!!!!!!!.SINGAPOREAN WHO LIVES OVERSEAS LIKE I DO,NEED TO GET THIS COOKBOOK N TRY MAKE IT AT HOME WHEREVER U ARE.ITS THE CLOSEST U CAN GET TO BE TASTING YOUR OWN HOME SINGAPOREAN COOKING.
The contents are marvellous This book has the authentic recipes (from someone who grew up in Hong Kong- Singapore is a close neighbour and a very mighty economic competitor, we are reasonably familiar with their food) from Hawkers fares to restaurant menus, and they are laced with background information and good coffee-table grade illustrations. Indeed, the Singapore Tourism Board rrecommends this book along with Mrs Lee Chin Koon (who is the late mother of Lee Kwan Yew, the first Prime Minister of Singapore) "The New Mrs Lee's Cookbook" and Sylvia Tan's "Singapore Heritage Food" as good references to Singapore's food.
But as the others mentioned, the only drawback is binding - it doesn't quite withstand tear. I am confident the publisher will fix this in their next batch though as I also own a couple of other cookbooks from them and the bindings are still strong after 4 years.
book binding is of poor quality Sadly,the binding is poor and doubt it will last the distance if one were to use it often, minor corrections on the proof reading is also required. I still have Terry Tan's first publication of the Her World cookbook of Singapore recipes and sincerely believe this is still the best publication produced, certainly worth every dime.
As for the "Shiok" cook book,nice glossy pictures but deserve a rating of 3 star.
Get this off the coffee table and into the kitchen I have two minor complaints about this otherwise excellent book:
1) The quality of the binding leaves something to be desired. The entire cover detached from the book only the second or third time I used it. Thankfully the stitching is good. 2) The prep times indicated assume you're a pro. While you can whip up the beef hor fun right quick, give yourself plenty of time when you're tackling the Hainanese Chicken Rice.
It's scarcely worth making these complaints, though. This has quickly become one of the most frequently used cookbooks in my collection (the photos may make this look like culinary porn, but the recipes are achievable by mortals). One taste of the beef hor fun and you will be hooked. The Hainanese chicken rice is a solid couple hours of work that will turn your entire kitchen into a war zone, but the end result is absolutely worth it (it's worth making for the chili sauce alone). The dressing for the jaganan is almost unbearably spicy, but impossible to stop eating. Recipes are easy to make in an American kitchen provided you have a well-stocked Asian market nearby, but there's no arguing with the authenticity--if you've traveled to Singapore and find that your most vivid memories are of the food, this is the book for you.
Malaysian's Opinion: An Awesome -Must Have Book I'm originally from Penang and have been living in the US for over 10 years. There are restausants all over the US called "Penang"...trying to brand themselves with this city. Definitely a place where the food culture is intense, flavorful and demanding...a port city with a fusion of Portuguese, Dutch, Indian, Malay and Chinese influence. I do a lot of cooking and have a wide collection of books. And I must say this is an awesome book to add to your collection. A must have for all who appreciate and enjoy Thai/South East Asian cuisine. I have tried the mutton soup and Pandan chiffon and they bring back memories of childhood. Some of the ingredients are tough to get but as long as you are near a Thai Grocer...it can be accomplished. Authenthic? Yes definitely. For Beginners? If you have extra time on hand, yes. For Malaysian/Singaporean natives and collectors. Beautifully illustrated and well put together. Enjoy.
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