Cookbooks £26.00

Makan: Recipes from the Heart of Singapore

Eliz­a­beth Haigh

Product Details

It’s impos­si­ble to pin­point a cer­tain spe­cif­ic cui­sine to one region, so when peo­ple ask me what type of food is Sin­ga­pore­an, I sim­ply reply with the deli­cious type”. South­east Asian cui­sine is a proud mix of migrants and influ­ences from all across Asia, which fus­es togeth­er to cre­ate some­thing even greater than the original.’

Mean­ing to eat’ or din­ner time’ in Malay, in Makan, ris­ing star Eliz­a­beth Haigh draws togeth­er recipes that have been hand­ed down through many gen­er­a­tions of her fam­i­ly, from Nonya to Nonya, cre­at­ing a time-cap­sule of a cuisine.

Grow­ing up, it was through food that Eliz­a­beth’s mum demon­strat­ed her affec­tion, and the pas­sion and love poured into each recipe is all col­lat­ed here; a love let­ter to fam­i­ly cook­ing and traditions.

Recipes include: Nonya-spiced braised duck stew pick­led water­mel­on and radish sal­ad beef ren­dang Sin­ga­pore chilli crab fried tofu with spicy peanut sauce spicy noo­dle soup nasi goreng (spicy fried rice) Miso apple pie … and many more!

Adapt­ing these tra­di­tion­al recipes to ensure ingre­di­ents are eas­i­ly sourced in the West, Eliz­a­beth brings a taste of Sin­ga­pore to your own kitchen.

Pub­lish­er: Blooms­bury Pub­lish­ing PLC
ISBN: 9781472976505
Num­ber of pages: 304
Weight: 1080 g
Dimen­sions: 246189 mm

Meet Elizabeth
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From archi­tec­ture stu­dent to Miche­lin-star chef, Eliz­a­beth has paved her way cre­at­ing busi­ness­es from scratch into suc­cess. Being one of the lead­ing wood-fire cook­ing chefs in Lon­don, Eliz­a­beth also con­sults, advis­es and recipe devel­ops for brands and com­pa­nies. She cre­at­ed Kaizen House to tell sto­ries and share knowl­edge about the food­ie world.

Eliz­a­beth won a Miche­lin star at Hackney’s Pid­gin before leav­ing in 2017 to pur­sue her own restau­rant, Shibui. She has since estab­lished the Kaizen House project and is run­ning a two-month din­ner res­i­den­cy at London’s Mor­timer House from May – June. Her dish­es have been described as bold & excit­ing, yet bal­anced, fus­ing her Sin­ga­pore­an-British her­itage and fine din­ing cook­ing expe­ri­ence with a pas­sion for wood-fire cooking.

Also work­ing on her youtube chan­nel to share tips and recipes from her home kitchen – Eliz­a­beth is redefin­ing what is means to be a mod­ern chef. Rather than being stuck in a restau­rant it’s more about education.