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Hokkien cuisine is one of China's eight major cuisines. The early Hokkiens who came to Singapore and Malaysia from China had worked hard and settled down in these regions. While they had managed to retain their heirloom recipes, they also created new dishes in view of the changes in lifestyle that lasted over a century. This book explores these recipes and teaches the home cook how to make delicious Hokkien food. Renowned chef Tan Yong Hua, a Singaporean and ethnic Hokkien, presents over 50 recipes of traditional Hokkien delights which he learned as a young boy while watching his elders prepare them in the kitchen. These include Preserved Turnip Omelet, Sambal Pork Lard, Bak Kut The, Yam Rice, Mee Sua Soup, Hokkien Flour Tea and many other delicious dishes. Each dish reflects the essence of Hokkien cuisine and evokes fond memories among Hokkiens from the older generation.
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