Description - Food & Cooking of Malaysia, Singapore, Indonesia & Philippines by Ghillie & Tan, Terry & Laus, Vilma Basan
The cuisines of Malaysia, Singapore, Indonesia and the Philippines are among some of the most exciting and popular in the world. There are also among the healthiest as they feature simple, fresh ingredients, aromatic herbs and spices and often use quick cooking techniques which preserve the taste. This superb book brings together a wonderful selection of fragrant and aromatic dishes that are full of flavour and easy to make. Divided into three main sections, the first, Culinary Traditions, begins with a look at the history and cuisine of each country, the customs, feasts and festivals. The second section, Ingredients and Equipment, features a comprehensive list of the key ingredients, from the different types of rice and noodles to exotic fruits such as durian and rambutans. The main part of the book then presents over 340 mouthwatering recipes. The tantalizing dishes range from broths and street food snacks to delicious fish, poultry and meat dishes - enjoy Singapore Laksa, rich Malay Lamb Korma, or aromatic Grilled Tamarind Prawns. There are also tempting dessert snacks and drinks, including treats such as Steamed Ginger Custards, Filipino Cr?mes Caramels with Orange and Palm Fruit Pie, as well as hot and cold drinks to enjoy, such as Rose-flavoured Lassi and Water Chestnut and Lychee Smoothie. Illustrated throughout with more than 1400 irresistible colour photographs, this is the ideal introduction to the sensational cuisines of these beautiful countries.
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