Cooking, Food & Wine Books:

Singaporean, Malaysian and Indonesian Cuisine

Format

Paperback

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Singaporean, Malaysian and Indonesian Cuisine by Christine Sjahir Hwang
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Description

The dishes of Singapore combine spices and cuisine from all over Asia. Hainan Chicken and Rice (Nasi Ayam), Noodles in Spicy Coconut Milk Soup (Laksa Lemak), and Spiced Sparerib Soup (Bak Kut Teh) are Singapore s most popular dishes. Malaysian cuisine combines the delicacy of Chinese food with Indian spices and regional herbs; famous dishes include Penang Noodle Soup (Penang Laksa), Lacy Pancakes (Roti Jala) and Beef Sate (Sate Daging). Indonesian food is known for its unique and exceptional spicy aromas and flavoured dishes such as Sticky Yellow Rice (Nasi Kunjit) with Spicy Chicken Braised in Coconut Milk (Rendang Ayam), Batavia Beef Soup with Glass Noodles (Soto Betawi) and Balinese Fried Fish (Ikan Bumbu Bali). Rarely indeed, has a cookbook come along that combines within one cookbook cover, the tantalising cuisine from these three cultures so well.
Release date NZ
September 1st, 2003
Country of Publication
United States
Illustrations
colour photos
Imprint
Wei-Chuan Publishing Co Ltd
Pages
94
Dimensions
185x255x7
ISBN-13
9780941676823
Product ID
2251763

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