While preparing dinner, have you ever come across situations when the father of the family craves for hot and spicy steamed fish, while the daughter prefers steamed fish with fermented black bean sauce? You are caught in a dilemma! What should you do?
Fret not! Veteran culinary consultant and cooking instructor Patsie Cheong is here to teach you how to use two distinctive cooking styles to transform a single key ingredient into two different-flavored dishes to solve your dilemmas!
With 1 Dish 2 Flavours, you will be able to satisfy your loved ones with discerning palates!
Title: 1 Dish 2 Flavours
Language: Bilingual- English and Mandarin Chinese (Simplified)
Illustrations: Full color
Publication Date: March 2013
Rice & Vermicelli (Mee Hoon)
Patsie Cheong is a native of Kuala Lumpur. She is an incredibly accomplished culinary expert with over 30 years of experience in the food and beverage industry. She is an author of close to 20 cookbooks which have all been bestsellers. Her cookbook titled 31 Snacks for Asian Cuisine Lovers was awarded the Gourmand World Cookbook Award in Hong Kong. She is highly sought after by food manufacturers and cookware companies for product development and promotion. Patsie is an esteemed and well-loved celebrity chef. Kampung Curry is one of her best works.
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