Among Ixoras: A Collection of Recipes

After four books delving into the cuisines of the Philippines, Burma, Borneo and East Coast Malaysia, author Bryan Koh returns home for his fifth outing, Among Ixoras, a collection of recipes from his home in Singapore. 

The book is broken into 5 chapters: the food from school (Five Stones); the food of the maternal side of his family with roots in Malaysia (A Bottle Blue); the food from the Teochew paternal side of his family (Ovals); baked treats (Crumb kin) and dishes introduced by domestic helpers and family friends (The Kindness of Others). 

Among the recipes included are rice noodles with spiced coconut gravy (laksa lemak), a Teochew dessert of crushed taro yam (orh ni), a buttery semolina cake (sugee cake), a version of chicken adobo that comes together in the oven; and that Hakka stalwart, “thunder tea” (ham cha). 

As with his previous literary endeavours, this book is sumptuous with food photographs, all of which were executed by Koh, who also designed the book.