Download Malaysian Home Cooking by Lee Sook Ching PDF

By Lee Sook Ching

With greater than a hundred and seventy actual Malaysian recipes, now you can enjoy the superior Southeast Asian delights on your own residence. This invaluable spouse of either amateur and pro chefs has an intensive unfold of chinese language, Malay and Indian recipes. learn how to whip up vintage favourites from uncomplicated fare corresponding to wonton mee, mee rebus and yong tau foo, to tempting delights like fowl rice, nasi lemak, curry and fried hokkien mee. entire with an illustrated word list and entire notes on cooking phrases and tricks, this tantalising assortment could be a pleasant spouse in your house kitchen.

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By Lee Sook Ching

With greater than a hundred and seventy actual Malaysian recipes, now you can enjoy the superior Southeast Asian delights on your own residence. This invaluable spouse of either amateur and pro chefs has an intensive unfold of chinese language, Malay and Indian recipes. learn how to whip up vintage favourites from uncomplicated fare corresponding to wonton mee, mee rebus and yong tau foo, to tempting delights like fowl rice, nasi lemak, curry and fried hokkien mee. entire with an illustrated word list and entire notes on cooking phrases and tricks, this tantalising assortment could be a pleasant spouse in your house kitchen.

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Extra info for Malaysian Home Cooking

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Cover the pan and simmer for at least 1 hour over very low heat. When meat is tender, boil quickly to reduce gravy. Thicken gravy with tapioca flour mixture. Season to taste. Finally, add rice wine and spring onion. Boil lettuce and arrange on serving plate. Serve stewed duck on bed of boiled lettuce. 5-cm knob Cooking oil 4 Tbsp Sugar 3 Tbsp Light soy sauce 2 Tbsp Dark soy sauce 1 Tbsp Water 3 cups 1. Clean duck and cut off the legs. Slice galangal into four, stuff the slices into the duck and dry the duck.

When beef is tender, add radish and cook for another 30 minutes or until radish is tender. Season to taste and serve garnished with coriander leaves. Beef Kurmah (Mild Beef Curry) Preparation time 30 min • Cooking time 11/2 hr • Serves 6–8 Beef 600 g Coriander 2 Tbsp Cumin 1 Tbsp Aniseed 1 dsp Peppercorns 1 dsp Almonds 20 Coconut 3/4 , grated Cooking oil or ghee 3 Tbsp Shallots 16, sliced Garlic 2 cloves, sliced Ginger 1-cm knob, shredded Cinnamon stick 5-cm length Cloves 3 Cardamom 3 pods Lemon grass (serai ) 1 stalk, bruised Salt 1 tsp Lime juice extracted from 1 lime 1.

Halve and season with tapioca flour, 1 tsp light soy sauce and 1 Tbsp cooking oil. Clean and cut Chinese cabbage into 5-cm lengths. 3. Mix gravy ingredients: to the chicken stock add 1/2 tsp salt, sugar, 1 tsp light soy sauce, oyster sauce, sesame oil and a good shake of pepper. 4. Heat 2 Tbsp cooking oil and brown ginger, shallot and garlic slices. Add mushrooms and chicken legs. Stir to mix. Add gravy mixture, cover the pan and allow to simmer for 30–40 minutes. When cooked, the mushrooms and chicken legs should be tender and the gravy thick.

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