Synopses & Reviews
The history of Malaysia and the Singapore peninsula involves the coming together of many peoples, and this is reflected in the region's exciting food, a medley of fiery and sweet spices, fresh ingredients and flavors The authors explore the culture and history of Malaysia and Singapore, as well as describing the cooking equipment, techniques and ingredients used in their cuisine. An understanding of the area leads to a greater appreciation of its food and the way that textures, flavors and ingredients work together. In the main section of the book, 150 classic recipes have been carefully assembled. Choose from among this fabulous menu to try glorious Coconut and Lemon Grass-infused Singapore Laksa, rich Malay Lamb Korma, aromatic Grilled Tamarind Prawns, East-West fusion dishes such as Sweet and Sour Deep-fried Squid, local dishes such as Singapore Chilli Crab or Steamed Ginger Custards, and fiery pickles, from the red-hot Sambal Belacan to crunchy, sweet Nonya Acar. With an authoritative text, expert cook's tips and hints and over 750 beautiful color photographs to explain the recipes step-by-step, including a glorious picture of every finished dish, cooks of all abilities can now cook this cuisine with confidence and successfully savor the tastes and aromas of Malaysia and Singapore's cuisine in their own homes.
Synopsis
A wonderfully tantalizing blend of rich aromas and tastes, Malaysian cooking fuses the distinctive flavors of South-east Asian food with Chinese and Indian influences. The result is a heady mixture of herbs and spices, sometimes cool, some fiery, but always in perfect harmony.
Synopsis
With an authoritative text, local background, expert cook's tips and hints and over 750 beautiful colour photographs to explain the recipes step-by-step, including a glorious picture of every finished dish, cooks of all abilities can now cook this cuisine with confidence and successfully savour the tastes and aromas of Malaysia and Singapore's cuisine in their own homes.