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      <image:caption>The limited edition of The Food of Singapore Malays with its slipcase</image:caption>
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      <image:title>About the Book</image:title>
      <image:caption>Kueh Bakar Berlauk, also known as Kueh Choro/Chara Lemak</image:caption>
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      <image:title>About the Book</image:title>
      <image:caption>The author with the inaugural First Lady of Singapore, Toh Puan Noor Aishah</image:caption>
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      <image:caption>A large ceremonial wooden biscuit mould for making Putu Kacang Hijau</image:caption>
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      <image:caption>Gulai Lemak Turi - a Malay coconut milk based curry with Sesbania grandiflora leaves and sweet potatoes</image:caption>
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      <image:caption>Author’s notecard, designed with quote: The nourishment of the body is food, while the nourishment of the soul is feeding others</image:caption>
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      <image:title>About the Book</image:title>
      <image:caption>Bunga Kantan (Etlingera elatior) or commonly known as torch ginger - both flower and fruit are used in Malay cuisine</image:caption>
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      <image:title>About the Book</image:title>
      <image:caption>Nasi Lemak - traditional flavours applying traditional principle of balance and harmony</image:caption>
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      <image:title>About the Book</image:title>
      <image:caption>Kitab Petua Memasak ( Cooking Tips Book ) published in 1926 is a compilation of recipes in Malay in Arabic script</image:caption>
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      <image:caption>Malay tea time</image:caption>
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      <image:title>About the Book</image:title>
      <image:caption>Off to a picnic at the Botanic Gardens with a 12-tier mangkok tingkat / rantang / tiffin carrier</image:caption>
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      <image:caption>Fermented sticky rice prepared in rubber leaves wrappings</image:caption>
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