Elizabeth Haigh's cookbook 'Makan' was withdrawn after Sharon Wee pointed out several similarities to her book 'Growing Up In A Nonya Kitchen'. Photos: Bloomsbury, Sharon Wee
She has been lauded by celebrity chefs like Nigella Lawson, who shared Haigh's ma po tofu recipe on her website, and appeared as"Auntie Liz" in videos by popular YouTuber Uncle Roger. On her visits to Singapore, she learnt from relatives dishes such as satay babi - sliced pork stir-fried in a spicy coconut gravy - from her 90-year-old grandaunt on her father's side.contacted Wee for this article, she said she was not able to disclose further details beyond her statement for legal reasons.
Wee writes:"Traditionally, the Nonyas engaged all their senses when they cooked - it was important to gauge the colour of the gravy, smell the aroma of the spices, feel the warmth of the charcoal heat, listen to the rhythm of the pounding and most importantly, taste the final product when the cooking is finished. As such, recipes passed down the generations were inexact. Cooking was by estimation or what the Nonyas called agak-agak.
The recipes include tauyu bak with tau pok , the first step of which reads:"Heat oil. Lightly brown garlic, then add pork. When pork has been well sealed by hot oil, add soy sauce and stew for five minutes, stirring to prevent burning. Pork should be well coated with sauce."
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