Reviving Local Dialect Cuisines by Pang Nyuk Yoon

I was the lucky winner of this recipe book from Veronica of Quay Po Cooks on her Mother's Day Give Away. Thank you very much, Veron.

This is a very useful book for me.  Those of you who know me well, you will know my cooking taste horrible. Maybe I can improve some by following the recipe here...but then...maybe not..It depends on talent too.

The book is written in two language, English and Chinese. It starts off with describing the food legacy and a short excerpt about the author.

This book featuring cuisine from 5 major dialects - Hokkien, Cantonese, Teochew, Hakka and Hainanese. Each part starts off with a bit about the dialects in Singapore and the heritage.

What I love about this book is each recipe the author would give the name of the ingredients in English and in Chinese for those like me who are "Banana Chinese".

For example, this 10 treasure Duck Soup. Root Poria is called Fu Shen and White peony root is called Bai Shao in Chinese. This definitely made it easier for me to shop for the ingredient from my local Chinese Medicine Hall.

Yes, this is an interesting cook book and useful too.