This title deals with traditions, techniques, and 80 classic dishes. It is an authentic collection of 80 delicious recipes that represent the best of Malaysian and Singaporean cooking - all shown in over 300 stunning photographs. It features an introduction to this exotic cuisine, which blends Malay, Indian and Chinese traditions, and offers a comprehensive guide to unusual ingredients. It contains chapters on spicy soups, mouthwatering appetizers, pungent meat and poultry dishes, quick-and-easy rice and noodles, and refreshing desserts. You can try fabulous and authentic recipes like Steamed Fish Nonya-style, Sarawak Goat Curry, snacks such as Popiah, soups such as Laksa and tempting desserts like Mashed and Fried Banana Fritters. The cuisines of Malaysia and Singapore are influenced by their wonderfully multicultural populations, resulting in many unique gastronomical delights. This is reflected in the immense variety of dishes found throughout the region, with a heady mixture of herbs and spices, sometimes pungent, sometimes hot, but always in perfect harmony.
In this book you'll find an exciting collection of recipes that brings together the sweet spices and fiery tastes that define the food. All the classics are included, from Pork Satay with Piquant Pineapple Sauce to pungent Devil's Curry and Rendang, as well as unusual and exciting recipes like Roasted Coconut Ice Cream. In this vibrant guide to Malaysian and Singaporean food, the carefully researched and tested recipes promise delicious treats that will be enjoyed again and again.
Ghillie Basan is a food and travel writer who has worked extensively in Asia and has produced numerous magazine and newspaper articles on the culinary cultures of the Middle East, North Africa and Southeast Asia. She has also published several highly acclaimed cookbooks.