The Food of Malaysia: 62 Easy-to-follow and Delicious - download pdf or read online

By Wendy Hutton

ISBN-10: 1462905390

ISBN-13: 9781462905393

Create flavorful and visually beautiful dishes with this easy-to-follow Malaysian cookbook.

The nutrition of Malaysia offers over sixty two easy-to-follow recipes with targeted descriptions of Malaysian cooking tools and parts, allowing you to breed the unique flavors of Malaysia on your personal kitchen.

Malaysia's food is a thrilling combination of Malay, chinese language, Indian, and eu cooking. Drawing on their multiethnic historical past, Malaysians have constructed targeted adaptations 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 by means of Malacca's Eurasian neighborhood, 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 nutrients of Malaysia offers a range of unforgettable recipes, while introducing the reader to the nation's various cultural and culinary traditions.

Delicious Malaysian recipes include:

Mango Chutney
Borneo Fish Ceviche
Zen's Crispy Brown Noodles with Gravy
Fiery fowl Curry Devil
Southern Indian Mutton Curry
Black Pepper Crab
Pancakes with candy Coconut Filling
and plenty of more…

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Extra resources for The Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia

Example text

2 spring onions, sliced 40 g (11/3 oz) garlic, peeled 1 /2 red chilli, sliced 625 ml (20 fl oz / 21/2 cups) water 50 ml (12/3 fl oz) rice wine 1 tsp dark soy sauce 10 g (1/3 oz) rock sugar 1 Tbsp thick soy sauce A pinch of ground white pepper Steamed Buns 5 g (1/6 oz) dried yeast 1 tsp sugar 180 ml (6 fl oz / 3/4 cup) water 100 g (3 1/2 oz) plain flour 150 g (51/3 oz) bread flour Cooking oil, as needed Garnish 1 Tbsp peanut powder Castor sugar, to taste A handful of coriander leaves Note: For the garnishing, the traditional ratio of peanut powder to sugar is 4:1.

200 g (7 oz) sirloin steak, thinly sliced 1 tsp potato starch or cornflour 1 tsp sugar 11/2 Tbsp light soy sauce 1 tsp rice wine 1 Tbsp cooking oil 1 tsp finely chopped garlic 1. Season the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes. 2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds. 3. Add the beef and stir-fry for 1 minute. 4. Add the kimchi and stir-fry for 2–3 minutes. 5. Dish out. Garnish as desired and serve immediately.

6. Garnish as desired and serve. 5 cm (1 in), peeled 30 g (1 oz) garlic, peeled 1 red chilli 2 litres (64 fl oz / 8 cups) water 150 ml (5 fl oz) light soy sauce 1 Tbsp dark soy sauce 3 Tbsp thick soy sauce 30 g (1 oz) rock sugar 1 /4 tsp ground white pepper 1 star anise Note: Dry the pork hock before frying to prevent the oil from splattering. If the oil splatters, it might burn your skin. indd 47 17/4/14 2:57 PM DEEP-FRIED DEEP FRIED RED VINASSE PORK Serves 4–6 This deep-fried pork is commonly available in the food markets of Taiwan.

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The Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia by Wendy Hutton


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