||The Edible Asian Garden
Singapore: Periplus Editions (HK) Ltd, 2000
Call No.: q635 CRE (HOM)
It was the delectable bak choy peering at me from the cover that attracted me to pick up The Edible Asian Garden. Written in an engaging style, the author takes us through the list of Asian vegetables from A to Z that you can grow in your very own garden.
Freshness is the key to delicious cooking and what could be fresher than plucking the vegetables from your own backyard? Several mouth-watering recipes featuring these vegetables are compiled as well. Hmmm, can you detect that aroma in the air?
||A Guide to Herbs and Spices
Wee Yeow Chin
Singapore: Singapore Science Centre, 2003
Call No.: SING 581.63095957 WEE
Though compact and slim, the author packs in a whole load of information on spices and herbs. Each herb or spice has the following information: its botanical name, origin and distribution, parts used, uses, active ingredients, description of the plant and how to propagate the plant. Selected recipes using these herbs and spices are also featured.
Great for first-time gardeners interested to learn about herbs and spices and also serves as a refresher course for those who could have lost touch with their knowledge along the way.
Singapore: Archipelago Press, 1999
Call No.: 634.6 TAT
Tropical fruits are not just fruits that are produced in Southeast Asia. Avocado, which originated from Central America is also classified as tropical fruit. Each page has the origin, distribution and varieties of the fruit. Their culinary uses are also highlighted in a small box at the side for easy reference. Accompanied with beautiful illustrations and recipes (which are courtesy of hotels like Mandarin Singapore, Conrad International and Ritz Carlton), this book will please all fruit lovers.
||Gingers of Peninsular Malaysia and Singapore
K. Larsen, H. Ibrahim, S.H. Khaw and L.G. Saw
Kota Kinabalu, Sabah: Natural History Publication (Borneo) Sdn Bhd, 1999
Call No.: SING 584.39 GIN
Do you know that there are over 20 species of ginger that are cultivated for use as spices, condiments, flavours and medicine? The common ginger that we consume is the rhizomes of a species known as Zingiber officinale. Increasingly, ginger flowers are also used for ornamental purposes because of their bright colours.
Laymen may have some difficulty with the technical terms and scientific names but this book is highly informative, especially relevant to those doing specialized studies on this topic.
||Tropical Vegetables of Malaysia and Singapore
Hong Kong: Periplus Editions, 1996
Call No.: SING 635 HUT
This slim guidebook introduces over 50 vegetables commonly found in Singapore and Malaysia. The vegetables are listed according to their common English names, but also included are their scientific and family names as well as names in Thai, Malay, Indonesian and Tagalog. With its full-colour photographs of the vegetables, this guidebook is useful for expatriates or foreigners who wish to be better acquainted with our local edible plants (and their common applications). Five simple recipes are also included at the end. Two other similar books by the same author that are available in the libraries are: Tropical Herbs and Spices of Malaysia & Singapore and Tropical Fruits of Malaysia & Singapore.
|Nature Watch: The Official Magazine of the Nature Society (Singapore)
In this article, Supari Sutari, an intrepid adventurer and trekker, shares some tips about edible South East Asian jungle plants.
|Makan Time in Singapore
This website provides an alphabetical listing (with short descriptions and pictures) of fruits, vegetables, herbs and spices commonly used in Asian cooking.
Garden Organic encourages people to grow their own vegetables – there are several advantages – saving money as well as eating more healthily. To this end, relevant information has been compiled for those interested in finding out more.