A Splash of Soy: Everyday Food from Asia
About this deal
This excellent cookbook includes recipes from all over Asia, and, while many of the recipes are popular and well-known, there are dozens of new and unique recipes that most of us haven’t heard of. Also included in this cookbook are beautiful, professional photographs of most of the recipes, making it difficult to decide which recipe to prepare next. Wipe out the pan, then add 1 tablespoon oil on a medium-high heat and add the onion or shallots and mushrooms.
The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food. So into this book already - the recipes all look deliciously tempting and the photography is vivid and engaging.Lee somehow manages to make multistep recipes feel chaos-free, guiding you along the way as if she was right there in the kitchen by your side .
Here you’ll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. I believe that everything you need to know about how to make a wonderful Asian dish, from easy to a bit more complicated, is between these pages.
Transfer to a wide bowl (this will help it cool faster), cover and leave to cool in the freezer for 20 minutes or in the fridge for around 30 minutes, until thick and gooey. For example, this is the sequence for Kimchee Pancakes with Sriracha Bacon: first an introduction (there is one for each recipe), then a list of ingredients for the bacon, then instructions for mixing a dipping sauce, instructions for mixing the pancakes, how to make it vegan (omit bacon and eggs), cooking time, ingredients for the dipping sauce, ingredients for the pancakes, instructions for cooking the pancakes, instructions for cooking the bacon, instructions for cooking eggs (note that the eggs are listed with the pancake ingredients, so it looks like they are part of the batter), assembly instructions.
There are so many good, mouthwatering recipes that cooks who have a taste for Asian dishes will stay busy cooking for months.It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.
Omit the prawns and cook the rest of the recipe just as is for a tasty side dish, or swap the prawns for slices of tempeh or marinated firm tofu, patted dry and pan-fried until golden. I like how you can choose how long the cooking time you have for many of the recipes and that some only require a kettle: that would be perfect for university students in residence trying to save money on a food plan. Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. The author also gives a great explanation of any potentially unfamiliar ingredients and I really appreciate the tips on how to make a lot of the recipes vegetarian or vegan. The recipes seem easy to follow, and the little anecdotal personal comments will surely enhance the cooking experience.Cook the tofu and mushrooms in 2 tablespoons oil on a high heat until lightly browned, and set aside. All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow. Toast the coconut in a wok or large frying pan over a medium heat for about 2 minutes, shaking the pan frequently, until golden.