Christina S. Hwang, Ruyi Xie
ISBN: 094167682X
WEI-CHUAN PUB
2002 - Paperback - 96 Seiten

Known for the rich mix of culture, ethnic groups, and religions, the cuisine of Singapore, Malaysia and Indonesia boast unique flavors that are influenced by each other as well as the neighboring cultures. The cuisine of this region uses a wide variety of indigenous fragrant spices and herbs, including coconuts and chilies. The innovation fusion from the Chinese, Malaysian, Indonesian and Indian gastronomy creates a distinctly rich and unique, aromatic and flavorful cuisine. Famous dishes include Hainan Chicken and Rice, Prawn Noodle Soup, Penang Noodle Soup, Beef Curry, Sate, Sticky Yellow Rice, Fried Banana, and Coconut Topioca Pudding.

Christina Sjahir Hwang has carefully selected 68 delicious and easy-to-follow recipes, with special sections on commonly used ingredients and an array of sauces and pastes to facilitate the reader's knowledge and appreciation for the cuisine of the region. This latest addition to We-Chuan Publishing's popular International Cuisine Series is not to be missed by those who are still discovering the sumptuous and unique flavors of this richly diverse cuisine .