Some of the world's most exciting cuisines are found in the South-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of the region including highlights such as Mussaman Curry and Red Chicken Curry with Bamboo Shoots from Thailand, Beef Rendang from Indonesia, Burmese Fish Stew, and the Filipino meat soup Puchero.With practical advice to explain the basics of curry-making and the ingredients used, step-by-step instructions, and beautiful photographs for every dish, this tempting collection of mouthwatering dishes is for curry lovers everywhere. SOUTH-EAST ASIAN CURRIES 50 fabulous curry recipes from Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines Mridula Baljekar CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author Mridula Baljekar is the best-selling author of many Indian cookbooks. After many years' of training, Mridula became the Cookery Editor of Indian and Oriental Food & Drink magazine and contributed regularly to magazines and newspapers in the UK, US and her native India. She has presented her own television series and runs an award-winning contemporary Indian restaurant.
Biblio NotesAn authoritative guide, with easy-to-follow recipes for making delicious, fragrant curries An extensive introduction looks at the eating habits of the region and how they have been shaped over the centuries by religious influences, local geography, foreign settlers, invaders and commercial trading Includes a guide to key ingredients, such as fresh herbs, aromatics and spices, curry powders and pastes, and advice on the most useful kitchen equipment Recipes include traditional sizzling meat, poultry, fish and vegetarian curries, tasty rice and noodle dishes, and a selection of refreshing salads and sambals Lavishly illustrated throughout with over 270 photographs, including step-by-step instructions
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