Father's Fay Edit

"The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.

Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55 65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative head note introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used. With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore."

Set Menu A

For 4-6 person or 8-10 person sharing.

1. Dry Mee Siam
2. Curry Devil Chicken
3. Pasteis De Bacalhau
4. Chuan-Chuan (Barramundi Fish Fried in Garlic and Ginger Sauce)
5. Fried Okra
6. Fried Devilled Wings
7. Rice (L)
   
8. Sugee Cake Loaf (with icing)
9. Wine
10. Salt Fish Pickle Bottle
11. Keropok (L)
12. Sambal Belachan

**Photo is for illustration only. Some items may differ**

Description:

Growing up, Quentin and his five siblings—no matter what they were doing—were always home on Sunday for lunch and dinner. Those two meals were always cooked by their father, Robin Pereira. Robin took to cooking after his father and brother were killed in action. He did so because his mother went to work and he was left to care for his sister. The dishes he prepared were passed on to him by his mother, Charlotte, who along with her sisters catered for Eurasian weddings. The word Eurasian is a portmanteau of European and Asian. Literally, it means a person born of a European and an Asian. In Singapore, the term Eurasian is recognised officially, and the people are considered a race in and of themselves. Eurasian food is an exotic blend of East and West. It is quintessential fusion food, going back to the 16th century. As executive chef and owner of Quentin’s—the Eurasian Restaurant, Quentin Pereira carries on his father’s legacy, satisfying exotic cravings of epicureans from all corners of the world. This book is a collection of his dad’s well-guarded secret recipes, published as an easy-to-follow, elegantly designed cookbook. 

Robin’s Eurasian Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.

ISBN: 9789810842741
Cover Type: Flexibound
Page Count: 160
Year Published: 2009
Size: 125mm x 220mm

 Set Menu B

For 4-6 person or 8-10 person sharing.

1. Dry Laksa
   
2. Keluak Curry
3. Meaty Cutlets
4. Prawn Bostador
5. Sambal Terong
6. Beef Rendang
7. Rice (L)
   
8. Sugee Cake (with icing)
9. Wine
10. Salt Fish Pick Bottle
11. Fish Keropok (L)
12. Sambal Belachan

**Photo is for illustration only. Some items may differ**

Delight and welcome your guests with Eurasian flavours with our Beautifully curated gift box!

Gift Set A

1. Ginkli Nona Glass x 1
2. Sugee loaf (plain 250g) x 1
3. Quentin's Vindaloo Premix x 1
4. Quentin's Feng Premix x 1
5. Quentin's Mulligatawny Premix x 1
6. Salted Cod Fish Pickle x 1

Gift Set B

1. Ginkli Nona Glass x 1
2. Quentin's Vindaloo Premix x 1
3. Quentin's Feng Premix x 1
4. Quentin's Mulligatawny Premix x 1
5. Salted Cod Fish Pickle x 1

Gift Set C

1. Eurasian Heritage Book x 1
2. Quentin's Vindaloo Premix x 1
3. Quentin's Feng Premix x 1
4. Quentin's Mulligatawny Premix x 1

Gift Set D

1. Quentin's Vindaloo Premix x 1
2. Quentin's Feng Premix x 1
3. Quentin's Mulligatawny Premix x 1
4. Sugee Cake Loaf (Plain 500g) x 1
5. Sugee Cake Loaf (with marzipan and icing 500g) x 1
6. Ginkli Nona Glass x 1