Singaporean Cuisine Of All Stripes, Courtesy 'A Tiger' Chinese New Year in Singapore lets the unique Malay, Indian, Chinese and European influences of Singaporean cuisine shine through. The author of a new memoir about the country's food shares favorite recipes and family memories.

Singaporean Cuisine Of All Stripes, Courtesy 'A Tiger'

Singaporean Cuisine Of All Stripes, Courtesy 'A Tiger'

  • Download
  • <iframe src="" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Cheryl Tan was born in Singapore and moved to the U.S. to attend college at Northwestern University. She has written for the Washington Post, the Chicago Tribune and the Singapore Straits Times, among other publications. John Searles hide caption

toggle caption
John Searles

Cheryl Tan was born in Singapore and moved to the U.S. to attend college at Northwestern University. She has written for the Washington Post, the Chicago Tribune and the Singapore Straits Times, among other publications.

John Searles

In Singapore, celebrations of Chinese New Year center around food and family in a culinary event that author Cheryl Tan describes as a Thanksgiving-like holiday lasting up to 15 days. Tan's new memoir, A Tiger in the Kitchen, shares some of the dishes that can be made during that extended holiday — like lucky noodles (with long noodles for longevity, vegetables and a moss called faat choy, which means prosperity in Cantonese); or pineapple tarts (with a shortbread base and homemade pineapple jam topping made with pandan leaves).

"When you ask any Singaporean anywhere in the world what they miss the most, it's usually food first and family second," Tan tells Morning Edition host Renee Montagne. "If they say otherwise, they're lying."

Tan lived in Singapore as a child and now works as a journalist in New York. Born into the "Year of the Tiger," she was told by her mother that the headstrong and ambitious qualities associated with that symbol would be detrimental to her ever getting married. She followed her ambitious instincts and moved across the U.S. for a career in journalism, but found herself longing for the food her grandmother used to make.

To learn how to really cook the dishes she missed from her childhood, Tan traveled back and forth to Singapore for a year and spent time learning from aunts and other relatives. A Tiger in the Kitchen collects the recipes, which have the unique Singaporean influences of Malaysia, China, India and Europe from its trading port roots.

A Tiger in the Kitchen by Cheryl Tan
A Tiger in the Kitchen
By Cheryl Lu-Lien Tan
Paperback, 304 pages
List Price: $14.99
Read An Excerpt

That combination of differing flavors can be seen in dishes like the roti john, named after British soldiers who were referred to as "johns." Tan describes it as a western baguette topped with curried spices and lamb, fried and served with a chili sauce.

Singapore's unique cuisine inspired journalist Calvin Trillin to remark that Singaporeans are the most culinary homesick people in the world; Tan certainly felt that draw to return to the dishes she loved as a child. But beyond getting a list of ingredients and instructions, cooking in kitchens with her family members for a year allowed Tan to gather family members' memories about the idiosyncratic ways her late grandmother would cook dishes.

"They're not going to really think about it when you're kind of sitting around watching TV," Tan explains. "But when you're in the kitchen waiting for something to steam or something to come out of the oven, they're like, 'Oh, you know, your grandmother used to do this.' "

When her grandmother made a special kind of tapioca cookie called kuih bangkit, for instance, she'd pay special attention to how the flour was prepared. Instead of toasting it in an oven to dry it, Tan's grandmother would put her charcoal stove in the apartment corridor and fry it in a wok, tossing it into the air.

"The neighbors used to get so upset," Tan says, "because there would be flour everywhere — on their doorknobs, all over the floor — but my grandmother would just keep frying because the important thing is that the flour has to be just right or the cookie's not going to work."

Learing to accept improvisation and imprecision challenged Tan, who tried to measure exact quantities of ingredients that her aunts would toss into a mixing bowl and measure by how the recipe tasted.

"I had to really learn how to embrace that, because I was so used to people saying OK, well, one tablespoon goes into this or, you know, two tablespoons," Tan says. "But you know, just sort of relying on your own instinct — that had to come a little later in the year."

Excerpt: 'A Tiger In The Kitchen'

Pineapple tarts from a recipe handed down from Cheryl Tan's paternal grandmother to her aunts in Singapore. Cheryl Tan hide caption

toggle caption
Cheryl Tan
A Tiger in the Kitchen by Cheryl Tan
A Tiger in the Kitchen
By Cheryl Lu-Lien Tan
Paperback, 304 pages
List Price: $14.99

Pineapple Tarts

Yield: About 100 tarts.

Quantities aren't exact. My aunts don't use a recipe, and they laughed at me the first ten times I asked them for this one. The initial set of instructions they gave me for pineapple jam was "Aiyah, you just juice the pineapple, add sugar, and then boil, boil, boil!"

For the jam

  • 4 pineapples
  • 2 to 3 pandan leaves* knotted together
  • 1 long cinnamon stick, broken in two
  • At least 2 1⁄2 cups sugar, depending on desired sweetness

*Leaves from the pandan tree, also called screw pine, can be found frozen in some Asian grocery stores.

Peel the pineapples, dig out the eyes, and chop the fruit into chunks. Run the chunks through a juicer. Place the pulp in a wok or pot with a large surface area and heat it on the stove. Add the juice until the mixture has the consistency of porridge or grits; add the knotted pandan leaves and cinnamon stick. Bring the mixture to a boil and keep it there for 3 hours, stirring often. Halfway through, taste the jam, and add sugar by the 1⁄2 cup until the jam is as sweet as you desire. (Note: The amount of sugar needed will vary greatly depending on how ripe the pineapples are.)

The jam is done when the pineapple mixture has changed from bright yellow to brownish ocher and most of the liquid has evaporated, leaving a dense but moist jam.

For the pastry

  • 3 sticks plus 2 1⁄2 tablespoons butter at room temperature
  • About 4 3⁄4 cups flour
  • 4 egg yolks, plus 1 yolk for brushing onto pastry

Preheat the oven to 350 degrees.

With a mixer on low speed, combine the butter, flour, and egg yolks, mixing for 3 to 5 minutes.

Place the dough in a cookie press fitted with a disk featuring a circle of diamonds. Press the cookies out onto greased baking sheets. Form small balls of dough and press each one into the hollow of a cookie, forming the base of the tart.

Beat the remaining egg yolk with 1⁄2 teaspoon of water. Brush the rim of each tart generously with this mixture. Take a scant teaspoon of jam (more or less, as desired) and form a ball, then press it into the hollow of each tart. Pat the sides of the jam to create a small dome.

Bake for 15 to 20 minutes at 350 degrees, until golden brown. Remove the cookies from the baking sheets and cool on a rack.

Excerpted from A Tiger in the Kitchen by Cheryl Tan. Copyright 2011 by Cheryl Lu-Lien Tan. Published by Hyperion. Available wherever books are sold. All Rights Reserved.