Finally a book about one of my favorite corners of the world when it comes to culinary adventures! After Coconut & Sambal(Indonesia!) we present you Malaysia. We are eagerly waiting for some good book about Singapore, but for now these great Malaysian flavors will suffice.
You will find over 100 recipes accompanied by vivid, lively photos. It’s a good idea to first read the ingredients section, which outlines the essentials for culinary success and authentic taste, and get to know the recipes for sauces, chillies, and flavored oils. There are recipes for every type of dish, from appetizers, through main dishes based on noodles or rice, vegetable side dishes, to desserts and drinks, so you will definitely not miss anything delicious.
For me, the absolute must-try are salted egg squid rings, hokkien mee, soup with noodles and shrimps (here in a very helpful, slightly simplified version, because the original recipe is extremely time-consuming …) or the classic curry laksa. And for every time of the day, from breakfast – as it is eaten in Malaysia and Singapore, with a specially prepared soft-boiled egg – to a snack/dessert, we recommend kaya french toast, a crispy toast with coconut jam.
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