蔡女士今年已85岁高龄，她珍藏着过去五十年从报刊杂志上收集的粤菜食谱，并将它们悉心改编成自己的风格。蔡女士出生于芙蓉一个富裕的家庭，直到16岁结婚来到新加坡，才有机会真正接触烹饪。直到1957年，她搬进了一栋拥有自己宽敞厨房的大房子，对烹饪的热爱才开始升温。
蔡女士是一位口齿伶俐的女子，她经常教孩子们品尝美食的语言。口感和香味与食物的口味同样重要。面条要“弹牙”（darn ngah）。炒菜要有“锅气”（wok hei）。书中还有更多类似的粤语用语。
对蔡女士来说，烹饪与其说是科学，不如说是艺术。烹饪无需计量，所有食材都凭直觉添加。经过五十年的品尝和尝试，她积累了九十多道菜谱与大家分享。书中收录的粤菜菜谱涵盖了各种风格，从蚝油鲍鱼、燕窝鸡汤和虫草汤等高端菜谱，到苦瓜煎蛋、土豆饼和盐焗鸡等简单菜谱，应有尽有。
这本粤菜食谱是在蔡女士的女儿 Lulin Reutens 的帮助下编写的。
第三次修订版已更新，增加了七道令人垂涎的新菜谱，包括八宝豆腐和黑酱油焖五花肉。
《蔡女士的粤菜食谱》是 Epigram Books 屡获殊荣的传统食谱系列的一部分，该系列通过正宗的家庭食谱展示了新加坡主要美食的精华。
传承食谱：蔡女士粤菜
Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn’t really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own.
As someone who has a discerning tongue, Madam Choy often taught her children the language of food tasting. Texture and fragrance were as important as food to taste. Noodles should be darn ngah “spring off the teeth”. Fried dishes must have wok hei (“breath of the wok”). More such Cantonese terms can be found in the book.
To Madam Choy, cooking is more art than science. Nothing is measured and every ingredient is added by instinct. After fifty years of tasting and trying, she has more than ninety recipes ready to share. Some of the Cantonese recipes in the book range from the higher-end ones such as Abalones in Oyster Sauce, Bird’s Nest Chicken Soup, and Cordyceps soup, to simpler ones such as Bitter Gourd Omelette, Potato Cakes, and Salt Baked Chicken.
This book of Cantonese recipes is compiled with the help of Madam Choy’s daughter, Lulin Reutens.
This third revised edition has been updated with the addition of seven new mouth-watering recipes, including Eight Treasures Beancurd and Braised Pork Belly in Dark Soya Sauce.
Madam Choy’s Cantonese Recipes is part of Epigram Books’ award-winning Heritage Cookbook series, which showcases the best of Singapore’s major cuisines through authentic family recipes.
