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This collection presents 65 standard home-cooked meals that are both quick and satisfying, ranging from stews and clay pot casseroles to unpretentious Singaporean favorites. Here are Apple and Potato Salad, "Seven-minute" Crispy Chicken, Bean Curd and Crabmeat, Chicken Claypot, Gado-Gado (Indonesian Salad with Peanut Sauce), Fried Rice Noodles, Penang Laksa, Beef Kway Teow, and Chicken Congee Hong Kong Style. A celebrated authority on and practitioner of Singapore cuisine, the late Leong Yee Soo represented the last bastion of Peranakan cooks for whom cooking equaled a fine art. The recipes in her cookbook series are written with easy step-by-step instructions and illustrated with large color photographs, and the books include useful hints, a glossary of spices and special ingredients, and measurement and conversion tables.
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