The Book of Malaysian Cooking

Front Cover
HPBooks, Aug 1, 1998 - Cooking - 96 pages
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Taste the fusion of cooking styles of three nationalities -- Malay, Indian, and Chinese -- that make this cuisine one of the tastiest and most intriguing in the world.The delicate, subtle and varied flavors of Malaysian cooking are as exciting as the cultures that brought them together. The Indians contributed spices such as cumin, tumeric and chilies, and their art of blending spices is reflected in the many Malaysian curries. The Chinese presence -- felt especially in Singapore -- is evident in the use of soy sauce, hoisin sauce, spring rolls and stir-fried dishes. Indigenous Malay cooking relies on a predilection for spicy curry and chili dishes. And in "The Book of Malaysian Cooking", Hilaire Walden brings all of these delicious tastes to your kitchen.Includes recipes for: -- spiced coconut milk soup-- penang noodle hot-sour soup-- curry puffs-- spring rolls with chicken and prawns-- tamarind and lemon grass-- chicken satay-- noodles with bean curd and vegetables-- spinach with hot garlic oil and sesame oil-- mung bean fritters-- coconut sambal-- coconut custard

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About the author (1998)

Hilaire Walden has been involved with food and cooking for four decades, She worked in production development for several major companies in the food industry. Hilaire then moved into food and wine writing and was chief editor for Anne Willan, the noted cookbook author and proprietor of a cooking school in France. She has written dozens of cookbooks and contributes regularly to magazines, newspapers, television, and radio.
Hiliare's most recent books include "The Dinner Party Cookbook, Sensational Preserves, The Moroccan Collection," and "Mediterranean Cooking." She makes her home in the secluded, rural country-side of England, where preserving is very much part of the culinary tradition.

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