Malaysia is a region that has many distinct localized cooking styles which is reflected in the exciting food that can be enjoyed throughout the country. This range of 80 recipes captures the fiery and sweet flavours of this region, and includes soups, snacks, rice and noodles, fish and shellfish, meat and poultry, condiments, salads and sweets. All the classic recipes are included, such as Hot and Sour Fish Soup, Kerabu, Chicken Satay and Hainanese Chicken Rice, as well as some more unusual specialities. Full of tantalizing recipes and stunning photography, this useful book is essential reading for lovers of Malaysian food. Malaysian Kitchen Explore the exquisite food and cooking of Malaysia, with 80 superb recipes shown step-by-step in more than 350 beautiful photographs Ghillie Basan and Terry Tan CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Ghillie Basan is a food and travel writer based in the Scottish Highlands from where she runs hands-on, informative cookery workshops. Terry Tan has written more than 20 cookbooks, and currently divides his time between conducting private cookery courses, writing and editing, devising recipes, and working for HP, where he devised the range of Amoy 'Straight to Wok' sauces.
Biblio NotesA perfect collection of delicious, authentic recipes that represent the best of Malaysian cooking, with 80 mouthwatering recipes show in over 350 tempting colour photographs Features an introduction about life in Malaysia with unique insights into the fascinating culture and history Features recipes for Broths and Soupy Noodles, Fried and Grilled Snacks, Rice and Noodles, Fish and Shellfish, Meat and Poultry, Vegetables and Salads, Condiments, and Sweets and Drinks Complete nutritional information is provided for every recipe, as well as cook's tips and variations to encourage experimentation
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