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North Malaysian Delights Cookbook

  • Northern Malaysia is a simple place. The further north you go, the more greenery there is. This simplicity is reflected in the cooking methods and presentation of the local dishes.

    Due to its geographical proximity to Thailand, the cuisine in the Northern states of Perlis and Kedah traditionally tend to be sour, spicy and sweet. A lot of spices and herbs, such as lemon grass, basil, assam paste (tamarind), kalamansi lime leaf and bird’s eye chilli are used to create the fresh, distinctive and exciting taste of these dishes.

    In this book, author Koh Sai Ngo presents 50-easy-to-pick up North Malaysian dishes brimming with unique flavors. Each recipe comes with step by step illustrations and instructions.

    Title: North Malaysian Delights

    Author: Koh Sai Ngo

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 172

    Publication Date: November 2013

  • Table of Contents

    • Chef Profile
    • The Source of the “Sour” and “Spicy” taste
    • Delicacies of Northern Malaysia: Simple yet Delicious

    Crispy Deep-fried Snack

    • Deep-fried Kisu Fish
    • Penang Meat Roll (Loh Bak)
    • Thai Style Tofu
    • Deep-Fried Pork with Red Fermented Bean Curd
    • Prawn Rolls
    • Stuffed Eggplant
    • Deep-fried Stuffed Fresh Squid
    • Fish Cake with Chive
    • Kerabu with Deep-fried Fish

    Refreshing Entrees

    • Stir-fried Cabbage with Dried Shrimp
    • Stir-fried Kangkong with Prawn Paste
    • Winged Bean Salad with Ikan Billis
    • Thai Styled Steamed Clam
    • Stir-fried Loofah with Golden Needles and Black Fungus
    • Steamed Tofu with Dried Silver Fish
    • Stir-fried Pork Skin with Pineapple and Cucumber
    • Stir-fried Squid with Celery
    • Stir-fried Bitter Gourd with Egg White
    • Stir-fried Chicken with Colorful Vegetables
    • Steamed Fish with Tofu
    • Gold and Silver Steamed Chicken
    • Stir-fried Intestine with Soy Bean Sprouts

    Savoury Mains

    • Twice Cooked Roasted Pork
    • Pepper Prawn
    • Meat Cake with Pickled Mustard and Salted Egg
    • Simmered Rib with Lotus Root
    • Tomato Sauce Meat Loaf
    • Hometown Braised Duck with Chinese Bulbous Onion and Pickled Ginger
    • Simmered Duck with Bean Curd Skin
    • Stir-fried Lotus Root with Vegetable
    • Simmered Prawns with Oyster Sauce
    • Steamed Crab with Salted Egg
    • Simmered Chicken Wing with Ginger Wine
    • Steamed Tofu with Minced Meat
    • Thousand Knots
    • Stir-Fried Chinese Cabbage with Minced Meat
    • Stir-Fried Meat with Dried Tofu
    • Stir-Fried Fish with Soybean Paste

    Sour and Spicy Dishes

    • Sour and Spicy Salted Fish
    • Thai Style Stir-fried Brinjal
    • Stir-fried Stink Bean with Bamboo Shoots
    • Assam Prawn
    • Steamed Stingray with Spicy Soybean Paste
    • Kam Heong Style Bitter Gourd
    • Dhania Chicken
    • Turmeric and Lemongrass Fried Fish
    • Sour and Spicy Prawn
    • Coconut Milk with Betel Leaf
    • Sambal Fish
  • Koh Sai Ngo is a culinary expert with over 50 years of experience, and the author of more ten cookbooks on authentic North Malaysian cuisine. The featured dishes are largely sour and spicy, and can bring out the original taste of the ingredients.




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