By Wendy Hutton
Create flavorful and visually gorgeous dishes with this easy-to-follow Malaysian cookbook.
The nutrition of Malaysia offers over sixty two easy-to-follow recipes with precise descriptions of Malaysian cooking equipment and parts, permitting you to breed the unique flavors of Malaysia on your personal kitchen.
Malaysia's delicacies is an exhilarating mixture of Malay, chinese language, Indian, and ecu cooking. Drawing on their multiethnic background, Malaysians have built specific diversifications on Asian favorites like Malay poultry Satay, chinese language Fried Kway Teow and Indian bird Curry Puffs. further to those are unique creations just like the fiery Portuguese Baked Fish ready via Malacca's Eurasian group, Kelantanese Nasi Ulam (rice combined with handfuls of freshly chopped herbs) and savory Butter Prawns—a dish that blends seasonings from all of Malaysia's significant ethnic groups.
The nutrition of Malaysia presents a variety of unforgettable recipes, even as introducing the reader to the nation's varied cultural and culinary traditions.
Delicious Malaysian recipes include:
Borneo Fish Ceviche
Zen's Crispy Brown Noodles with Gravy
Fiery poultry Curry Devil
Southern Indian Mutton Curry
Black Pepper Crab
Pancakes with candy Coconut Filling
and plenty of more…
Read Online or Download The Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia PDF
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Additional info for The Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia
55 BEGINNER’S GRUB Pumpkin Soup This recipe requires a liquidiser and a little enthusiasm for Hallowe’en. The soup tastes best through a witch’s mask, but a goblin’s will suffice. Serves 4 Ingredients 1 ½ lb (750g) of pumpkin flesh, cut into cubes ½ pint (300ml) of milk 4 oz (100g) of butter Salt Pepper Melt the butter in a saucepan, then fry the pumpkin until it is soft and mushy. Season, then add milk and put into a liquidiser for a minute. Put the liquid back into a saucepan and heat through, but do not boil.
37 BEGINNER’S GRUB Barbecue Sauce I tend to make barbecue sauces out of whatever is to hand. A little of this and that can provide some interesting results. Just remember to taste the sauce before you cover your meat or vegetables in it, as you could have concocted something awful. Ingredients 4 tbs olive oil 1 tbs honey 2 tbs tomato purée 1 garlic clove, peeled and crushed 1 tsp tabasco 1 tsp W orcester sauce Worcester 2 tbs wine vinegar 2 tsp corn flour Heat the oil in a small saucepan, then add the other ingredients stirring constantly.
Remove from the heat and take out the ginger. Transfer the ingredients into a blender and blend until a smooth consistency is achieved. Season according to taste and stir in the cream if desired. 49 BEGINNER’S GRUB Tomato Soup Still one of the most popular soups. Why not try spicing it up by adding a few pinches of chilli powder? Serves 4 Ingredients 1 lb (500g) of tomatoes 1 onion, peeled and finely chopped 1 clove of garlic, peeled and chopped 1 bouquet garni 1 pint (600ml) of water ½ pint (300ml) of milk 1 tbs of oil Salt Pepper Boil some water in a saucepan, then place the tomatoes in it.