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1 Dish 2 Flavours Cookbook

  • 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

    Author:Patsie Cheong

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 117

    Publication Date: March 2013

  • Table of Contents

    • About the Author

    Chicken

    • Deep-Fried Boxing Chicken
    • Grilled Boxing Chicken
    • Assorted Chicken Chops
    • Baked Cheese Chicken Chops
    • Garlic Chicken Wings
    • Ginger and Spring Onion Chicken Wings
    • Chicken Chops
    • Tomato Sauce Roasted Chicken Chops
    • Roasted Chicken
    • Steamed Chicken
    • Braised Chicken Wings
    • Deep-Fried Chicken Wings
    • East West Chicken Chops
    • North South Chicken Chops
    • Steamed Herbal Chicken

    Seafood

    • Deep-Fried Fish with Shredded Ginger
    • Steamed Fish with Spicy Sauce
    • Pan-Fried Fish with Black Bean
    • Steamed Fish with Broth
    • Assam Stingray
    • Kam Heong Stingray
    • Barbeque Spicy Fish
    • Braised Fish with Assortments
    • Nyonya Style Pan-Fried Fish
    • Nyonya Style Steamed Fish
    • Kerabu Onion Squids
    • Thai Crispy Squids

    Pork

    • Deep-Fried Spare Ribs with Fermented Red Bean Curd
    • Steamed Spare Ribs with Ginger and Fermented Red Bean Curd
    • Crispy Pork Belly
    • Steamed Salted Fish with Pork Belly
    • Braised Roasted Pork with Lotus Root
    • Stir-Fried Roasted Pork with Lotus Root

    Bean Curd

    • Dong Cai with Minced Meat on Bean Curd
    • Minced Meat with Salted Fish on Bean Curd
    • Golden Bean Curd
    • Vegetarian Bean Curd
    • Bonito Bean Curd
    • Egg Bomb Bean Curd

    Vegetable

    • Baked Eggplant
    • Braised Bonito Eggplant
    • Bitter Gourd Omelets
    • Bitter Gourd with Salted Egg

    Rice & Vermicelli (Mee Hoon)

    • Fried Rice with Bitter Gourd
    • Golden Fried Rice
    • Hong Kong Style Glutinous Rice
    • Glutinous Rice
    • Fried Mee Hoon
    • Kerabu 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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