The Complete Asian Cookbook: Indonesia, Malaysia & Singapore
Charmaine Solomon
Language: English
Pages: 130
ISBN: B00I4RZM04
Format: PDF / Kindle (mobi) / ePub
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe.
The recipes from Indonesia, Malaysia and Singapore are now available in this single volume.
Join Charmaine Solomon on a journey through Indonesian, Malaysian and Singaporean flavours. From nasi lemak to seafood laksa, fiery chilli crab or hearty rendang, these diverse dishes will delight and inspire a new generation of cooks.
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teaspoons Sambal ulek or ground fresh red chilli 2 tablespoons finely grated onion 2 garlic cloves, crushed 2 tablespoons dark soy sauce 2 teaspoons chopped dark palm sugar (jaggery) 2 tablespoons lemon juice 2 tablespoons peanut oil Joint the chicken and cut into serving pieces. Use the tip of a sharp knife to score the skin and flesh to allow the flavours to penetrate. Combine all the remaining ingredients in a bowl and rub over the chicken to coat. Leave to marinate for 1 hour or cover
brown. Add the salted soy bean paste and stir-fry for 1 minute, then add the chilli, soy sauce and 190 ml (6½ fl oz/¾ cup) water. Allow to simmer until the sauce thickens slightly, then return the fish to the pan and cook for 5 minutes, turning once. Add the lemon juice to taste, and serve with white rice. Ikan Kelapa Spiced coconut fish Serves: 4 500 g (1 lb 2 oz) firm white fish fillets 45 g (1½ oz/½ cup) desiccated (shredded) coconut 1 garlic clove 1 tablespoon finely grated fresh
deveined 1 teaspoon salt, or to taste 3 celery stalks, finely chopped 180 g (6½ oz/2 cups) fresh bean sprouts, trimmed Garnishes 4 eggs 2 teaspoons oil 10 garlic cloves 8 spring onions (scallions), cut into 5 cm (2 in) lengths 3–4 fresh red chillies, deseeded and thinly sliced 3–4 fresh coriander (cilantro) sprigs, leaves and stalks chopped To prepare the garnishes, beat the eggs and season with salt and freshly ground black pepper. Heat the oil in a frying pan over medium–low heat.
6 3 garlic cloves, crushed with � teaspoon salt 1 teaspoon finely grated fresh ginger 1 tablespoon honey 1 tablespoon Chinese rice wine or dry sherry � teaspoon Chinese five-spice 1 tablespoon tinned salted black beans, rinsed and chopped 1 tablespoon dark soy sauce 1 tablespoon Chinese barbecue (char siu) sauce 750 g (1 lb 11 oz) boneless pork loin, trimmed and cut into thin strips 1 tablespoon peanut oil Combine all the ingredients, except for the pork and oil in a bowl. Add the
frequently. Add the rice, stir and bring back to the boil, then reduce the heat to low, cover, and steam for 20 minutes. Uncover, use a fork to lightly pull the rice from the side of the pan, mixing in any coconut milk that has not been absorbed, then replace the lid and steam for 5 minutes further. Serve hot with fried chicken or curries and hot sambals. Nasi Goreng Fried rice Serves: 6–8 3 eggs salt and freshly ground black pepper, to taste oil for frying 2 onions, chopped 2 garlic