Singaporean, Malaysian and Indonesian Cuisine FROM THE PUBLISHER
Known for the rich mix of culture, ethnic groups, and religions, the cuisine of Singapore, Malaysia and Indonesia boast unique flavors that are influenced by each other as well as the neighboring cultures. The cuisine of this region uses a wide variety of indigenous fragrant spices and herbs, including coconuts and chilies. The innovation fusion from the Chinese, Malaysian, Indonesian and Indian gastronomy creates a distinctly rich and unique, aromatic and flavorful cuisine. Famous dishes include Hainan Chicken and Rice, Prawn Noodle Soup, Penang Noodle Soup, Beef Curry, Sate, Sticky Yellow Rice, Fried Banana, and Coconut Topioca Pudding.
Christina Sjahir Hwang has carefully selected 68 delicious and easy-to-follow recipes, with special sections on commonly used ingredients and an array of sauces and pastes to facilitate the reader's knowledge and appreciation for the cuisine of the region. This latest addition to We-Chuan Publishing's popular International Cuisine Series is not to be missed by those who are still discovering the sumptuous and unique flavors of this richly diverse cuisine
About the Author
A third generation Chinese Born in Sumatra, Indonesia, I grew up surrounded by the fabulously exotic aromas and tastes of the Southeast Asian dishes prepared by my mother. From her, I developed a lifelong passion for cooking and the exploration of the many diverse and subtle flavors of the cuisine of Singapore, Malaysia and Indonesia.
SYNOPSIS
Singapore, Malaysia and Indonesia are located in Southeast Asia. Because of the rich mix of cultures, ethnic groups, and religions, the cuisine of those three countries are greatly influenced by each other as well as such neighboring cultures as China and India. these distinctly diverse blends of culinary characteristics from Singapore, Malaysia, Indonesia represent the cultural interchange of the region - a true crossroads of Asia.
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 flavored 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 tantalizing cuisine from these three cultures so well.
Additionally, "special" sections are provided to assure the authentic use of seasonings, condiments, special ingredients, fragrant spices, herbs, stocks, in addition to an array of spice pastes, and "sambal" chili sauces. This is another exciting, trustworthy addition to Wei-Chuan's International Cuisine Series. It is sure to become another "must-have" for those who's palate demands the intoxicating hot and spicy flavors of Southeast Asian cuisine.
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