The Book of Malaysian Cooking Book

The delicate, subtle and varied flavors of Malaysian cooking are as exciting as the cultures that brought them together. The Indians contributed spices such as cumin, tumeric and chilies, and their art of blending spices is reflected in the many Malaysian curries. The Chinese presence--felt especially in Singapore--is evident in the use of soy sauce, hoisin sauce, spring rolls and stir-fried dishes. Indigenous Malay cooking relies on a predilection for spicy curry and chili dishes. And in The Book of Malaysian Cooking, Hilaire Walden brings all of these delicious tastes to your kitchen. Includes recipes for: spiced coconut milk soup penang noodle hot-sour soup curry puffs spring rolls with chicken and prawns tamarind and lemon grass chicken satay noodles with bean curd and vegetables spinach with hot garlic oil and sesame oil mung bean fritters coconut sambal coconut custard