Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. This title introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell.
Selected from the best dishes of tropical Asia. Cook all your favourite dishes - like grilled tender beef parcels with Thai herbs, classic Vietnamese beef noodle soup with fragrant herbs (Pho), grilled quail with lemongrass and ginger, and lemongrass and coconut créme caramel - using these easy-to-follow homestyle recipes.
Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Discover the vast array of dishes which make up the cuisine of today's India: from traditional Moghul dishes such as korma and kofta, to a selection of breads, dals and fragrant basmati rice dishes.
The 9 chapters in this book discuss the food traditions and give recipes for Indonesia, Malaysia and Singapore; Thailand; Burma; The Philippines; Vietnam, Cambodia and Laos; India, Pakistan, Bangaladesh and Sri Lanka; the Colonial Influence; Japan and Korea and China, Hong Kong, Taiwan and Macau.