Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1
By Lulin Reutens and Choy Wai Yuen
()
About this ebook
Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn't really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own.
As someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah "spring off the teeth". Fried dishes must have wok hei ("breath of the wok"). More such Cantonese terms can be found in the book.
To Madam Choy, cooking is more art than science; nothing is measured and every ingredient is added by instinct. After fifty years of tasting and trying, she has more than ninety recipes ready to share. Some of the Cantonese recipes in the book range from the higher-end ones such as Abalones in Oyster Sauce, Bird's Nest Chicken Soup, and Cordyceps soup, to simpler ones such as Bitter Gourd Omelette, Potato Cakes, and Salt Baked Chicken.
This book of Cantonese recipes is compiled with the help of Madam Choy's daughter, Lulin Reutens.
This third revised edition has been updated with the addition of seven new mouth-watering recipes, including Eight Treasures Beancurd and Braised Pork Belly in Dark Soya Sauce.
Madam Choy's Cantonese Recipes is part of Epigram Books' award-winning Heritage Cookbook series, which showcases the best of Singapore's major cuisines through authentic family recipes.
Related to Madam Choy’s Cantonese Recipes
Titles in the series (6)
Madam Choy’s Cantonese Recipes: Heritage Cookbook, #1 Rating: 0 out of 5 stars0 ratingsIrene’s Peranakan Recipes: Heritage Cookbook, #2 Rating: 0 out of 5 stars0 ratingsUncle Lau’s Teochew Recipes: Heritage Cookbook, #3 Rating: 0 out of 5 stars0 ratingsMadam Krishnan’s South Indian Recipes: Heritage Cookbook, #4 Rating: 0 out of 5 stars0 ratingsRobin’s Eurasian Recipes: Heritage Cookbook, #5 Rating: 0 out of 5 stars0 ratingsUncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6 Rating: 0 out of 5 stars0 ratings
Related ebooks
Irene’s Peranakan Recipes: Heritage Cookbook, #2 Rating: 0 out of 5 stars0 ratingsCoconut & Sambal: Recipes from my Indonesian Kitchen Rating: 5 out of 5 stars5/5Cooking Like Mummyji: Real Indian Food from the Family Home Rating: 4 out of 5 stars4/5Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen Rating: 5 out of 5 stars5/5Uncle Lau’s Teochew Recipes: Heritage Cookbook, #3 Rating: 0 out of 5 stars0 ratingsSingapore Cooking: Fabulous Recipes from Asia's Food Capital Rating: 5 out of 5 stars5/5Mandalay: Recipes and Tales from a Burmese Kitchen Rating: 4 out of 5 stars4/5Robin’s Eurasian Recipes: Heritage Cookbook, #5 Rating: 0 out of 5 stars0 ratingsAuthentic Recipes from Malaysia Rating: 4 out of 5 stars4/5Malaysian Cuisine: Rohana Choo's Kitchen Rating: 0 out of 5 stars0 ratingsUncle Anthony’s Hokkien Recipes: Heritage Cookbook, #6 Rating: 0 out of 5 stars0 ratingsThe Malaysian Kitchen: 150 Recipes for Simple Home Cooking Rating: 5 out of 5 stars5/5Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom Rating: 5 out of 5 stars5/5Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Rating: 4 out of 5 stars4/5Asian Kitchen Rating: 5 out of 5 stars5/5Mrs. Ma's Chinese Cookbook Rating: 0 out of 5 stars0 ratingsThe Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Throug Rating: 4 out of 5 stars4/5The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table Rating: 5 out of 5 stars5/5The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing Rating: 5 out of 5 stars5/5Madam Krishnan’s South Indian Recipes: Heritage Cookbook, #4 Rating: 0 out of 5 stars0 ratingsMakan At Mum's - A Family Cookbook Rating: 5 out of 5 stars5/5Kampong Kitchen - Eating in Old Singapore Rating: 0 out of 5 stars0 ratingsMenus and Memories from Punjab: Meals to Nourish Body and Soul Rating: 0 out of 5 stars0 ratingsChinese Cuisine: Rohana Choo's Kitchen Rating: 0 out of 5 stars0 ratingsAsian Pastries & Dim Sum Rating: 0 out of 5 stars0 ratingsMum’s Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy Rating: 0 out of 5 stars0 ratingsThe Food of Taiwan: Recipes from the Beautiful Island Rating: 4 out of 5 stars4/5Culinary Vietnam Rating: 3 out of 5 stars3/5Dim Sum Street Food Recipes Cookbook Rating: 5 out of 5 stars5/5
Regional & Ethnic Food For You
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5The Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations Rating: 3 out of 5 stars3/5The Official Downton Abbey Afternoon Tea Cookbook Rating: 4 out of 5 stars4/5Everyday Slow Cooking: Modern Recipes for Delicious Meals Rating: 5 out of 5 stars5/5Mediterranean Diet Meal Prep Cookbook: Easy And Healthy Recipes You Can Meal Prep For The Week Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen Rating: 5 out of 5 stars5/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Modern Mediterranean: Easy, Flavorful Home Cooking Rating: 0 out of 5 stars0 ratingsMediterranean Diet Cookbook Rating: 5 out of 5 stars5/5The Foxfire Book of Appalachian Cookery Rating: 5 out of 5 stars5/530 Day Mediterranean Diet Meal Plan: Ultimate Weight Loss Plan With 100 Heart Healthy Recipes Rating: 4 out of 5 stars4/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5The Tucci Cookbook Rating: 4 out of 5 stars4/5The Everlasting Meal Cookbook: Leftovers A-Z Rating: 5 out of 5 stars5/5My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours Rating: 4 out of 5 stars4/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Mediterranean Diet: 100+ Mediterranean Diet Recipes & Desserts You Can Cook At Home! Rating: 5 out of 5 stars5/5Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratingsMatty Matheson: A Cookbook Rating: 0 out of 5 stars0 ratingsThe Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes Rating: 0 out of 5 stars0 ratingsThe Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsSaveur: The New Classics Cookbook Rating: 4 out of 5 stars4/5French Comfort Food Rating: 5 out of 5 stars5/5Cook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba: A Cookbook Rating: 4 out of 5 stars4/5The Official Downton Abbey Christmas Cookbook Rating: 4 out of 5 stars4/5
Reviews for Madam Choy’s Cantonese Recipes
0 ratings0 reviews
Book preview
Madam Choy’s Cantonese Recipes - Lulin Reutens
SUPERIOR STOCK
SIONG TONG
This is the basic stock for almost every dish that requires a sauce. Make a big pot and freeze it in half-cup portions in plastic containers. Just melt one container’s contents for making the sauce. Or melt 2 or more cups for a soup. For daily use, you may use store-bought stock in packets or tins, or chicken cubes in hot water, although they don’t have the same intense flavour and most of them have MSG.
Put all ingredients and the soaking water into a large pot and add enough water to cover the ingredients. Bring to boil and reduce the heat. Cover and simmer for 3 hours.
Skim off the froth and oil. Remove the ingredients and strain the stock through a sieve into another pot. Season to taste.
You may vary the intensity of the stock by using more chicken breasts or water.
Tips
Chicken breasts are used here only because they are more convenient and cheap. Mother would use old chicken
when cooking for special occasions. They are larger than the average chicken and cost more. Ask for them at chicken stalls in wet markets. Skin the chicken and cut it into four and cook as instructed above.
Dried scallops are among the most costly Chinese dried seafood; the largest specimens of about 3cm in diameter cost hundreds of dollars a kilo, and have the sweetest and most intense taste and flavour. Fortunately, there are smaller ones which are more affordable, right down to tiny ones which are cheap enough to use by the