Food is an important part of the culture in Singapore. Everywhere you go there is something to eat and everywhere you look there are people eating. Rich in traditions, the food and cooking of Singapore is greatly influenced by its multicultural population, resulting in many gastronomical delights to be enjoyed. In this book, you’ll find an exciting collection of over 80 recipes that bring together a fusion of the Chinese, Malay and Indian flavours that define Singaporean cuisine. Beginning with an introduction to Singapore, and a comprehensive guide to cooking equipment, techniques and ingredients, the book is then divided into nine recipe chapters: broths and soupy noodles; street food and snacks; rice and noodles; fish and shellfish; poultry, meat; vegetables and salads; sweet snacks; and condiments. All the classics are included, from Samosas and Chicken Satay to Lotus Leaf Rice and Singapore Chilli Crab. There are also some lesser known but equally tasty dishes to try, such as Oyster Omelette, Pandan Wrapped Chicken and Rojak. There are also some wonderful sweet snacks, such as Jellied Mango Puddings and Glutinous Rice with Coconut. More than 450 mouthwatering photographs show step by step how each dish is made, including an image of every finished dish. Full nutritional information is provided to help with dietary planning, and there are many suggestions for variations as well as useful cook’s tips. This beautiful book allows you to experience the aromatic and tantalizing flavours of Singaporean cuisine.