Perhaps more than any other Southeast Asian city, Singapore has seen tumultuous changes that have catapulted this once-sleepy colonial port into a buzzing metropolis. From its humble beginnings, it has emerged with an identity, social lifestyle and language imbued with the most fascinating mix.
In Stir-fried and Not Shaken, Singapore’s favourite cookbook author, TV chef and food writer Terry Tan takes a trip down memory lane offering an intriguing insight into a very different Singapore that existed from the 1940s to 1970s. Resident or visitor, you will be endlessly fascinated by his memoirs that recall funny, familiar and forgotten moments of this forty-year passage. Meet Khan Chia Peh the trishaw man, Muthu the barber, and delight in Granny’s flying fox curries.
Peel away the decades and discover what it feels like to be “stir-fried but not shaken”. Lap up the mirth of his anecdotal observations, and enjoy memories that would otherwise be relegated to the mists of history.
About the author
Singapore’s favourite cookbook author, TV chef and food writer Terry Tan was born during the Japanese Occupation when Singapore was not Singapore but Syonanto. By the time he’d learnt to spell Syonanto it was back to being Singapore. Confusion reigned until Terry found how to make sense of the world through words and food. Schooled in the art of Nonya cooking and trained in broadcast journalism, Terry is the author of over twenty cookbooks, former Editor-in-Chief and, at time of press, Editor-at-Large of Wine & Dine magazine. He has also been a schoolteacher, chef, broadcaster, journalist, copywriter and food consultant. After forty years in Singapore, Terry relocated to London, where he continues to represent Singapore as its unofficial food ambassador. This trip down Singapore’s memory lane is rich with the author’s comic patter and wry observations. And flying fox curry.