The Food and Cooking of Malaysia & Singapore
Discover An Exotic Cuisine That Blends Malay, Indian and Chinese Traditions, With 80 Recipes and Over 300 PhotographsBook - 2006
A wonderfully tantalizing blend of rich aromas and tastes, Malaysian cooking fuses the distinctive flavours 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. The cuisine of Singapore promises sophistication as well as sumptuous flavours and features Nonya cooking, which is famously hot and spicy. In this beautiful new book, Ghillie Basan explores the fascinating history, the rich culture and the social traditions of the Malaysian and Singaporean people, and the development of their cuisine. Over 80 classic recipes offer an authentic taste of South-east Asia for the Western kitchen. From spicy soups such as Laksa Lemak, mouthwatering appetizers such as Sotong Sambal and Beef Satay, and meat dishes such as pungent Chicken Randang, to rice and noodle dishes and delicious refreshing desserts such as Coconut Ice Cream, the carefully researched and tested recipes promise delicious dishes that will be enjoyed again and again. With inspirational images of the region, of the ingredients and every recipe, this evocatively written and stunningly photographed book captures the real flavour of Malaysia and Singapore, and is an irresistible volume for anyone who loves to explore new cuisines and good food.
Publisher: London : Aquamarine ; Lanham, MD : North American distributor, National Book Network, c2006.
Branch Call Number: 641.59595
Characteristics: 160 p. : col. ill., col. map ; 29 cm.