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Book Information- A Taste of Southeast Asia Cookbook

Purchase "A Taste of Southeast Asia" Cookbook


A Taste of Southeast Asia


Kim Bali

Book Description

Food is an important medium of communication within cultures. All Southeast Asian societies have substantial Chinese, Portuguese or Indian immigrant populations.  Their interactions lead to a natural fusion in culture, history and culinary traditions.  Peranakan (Straits Chinese) cuisine, also known as Nyonya cuisine, is a celebrated fusion of such traditions.

Popular meals in Southeast Asia consist of rice, fish, vegetable, fruits and spices.  Curry, noodles and soy products are also just as celebrated.

Commonly-used spices and sauces include ginger, pepper, chilli pepper, onion, garlic, soy sauce, fish sauce, fermented fish paste, turmeric, candlenut, lemongrass, clove, nutmeg, cinnamon, as well as tamarind and lime frequently used to achieve a sour flavor. Coconut milk is often used to bind sharp flavors, while palm sugar is used to balance the spices.  Unique combinations of sweet and sour, hot and sour, or hot and sweet are common in the various regions.

This cookbook will explore and survey the popular cannon dishes from different countries and regions of Southeast Asia, from Thailand, Indonesia, Vietnam, Ipoh, Nyonya, and more modern Nyonya fusion dishes.  It will show you how to use these tropical ingredients and combine them in magical ways to create a beautiful meal.

About the Author

Kim Bali is a not an author but a name of a celebrated restaurant in Ipoh, Malaysia.  The restaurant is known for combining the best of Southeast Asian cuisine under one roof, with Thai, Vietnamese, Malay, Indonesian, Korean, Nyonya and other local favorites.

Kim Bali’s excellent reputation has attracted many celebrities to their restaurant.  The restaurant names Chow Yun-Fat, Michelle Yeoh, Angie Chueng and many other regional celebrities as their guests.

A Taste of Southeast Asia is Kim Bali’s inaugural cookbook and specially compiled by chief chef Mr. Sam Yeng Kheong and his team of advisors. Food lovers will learn how to cook original Thai, Nyonya, and Vietnamese cuisines as well as many of Malaysia’ exciting multicultural dishes. Travel all around Southeast Asia with your taste buds.

Table of Contents

  • About Author Kim Bali
  • Kim Bali and Chefs
  • A Taste of Southeast Asia
  • Commonly Used Ingredients
  • Recipes
    • Thailand
      • Beton Pineapple Chicken
      • Thai Fried Cashew Nuts with Lamb
      • Bangkok Braised Meat
      • Thai Crispy Banana Rolls
      • Siam Stuffed Squid
      • Chiang Mai Glass Noodles
      • Phuket Pineapple Baked Rice
      • Stir-fried Salmon with Mango and Shrimps
      • Tom Yam Ribs
    • Indonesia
      • Bali Fresh Oysters
      • Sulawesi Fried Fish
      • Roasted Chicken with Turmeric, Lemongrass and Coconut Juice
      • Bali Fried Fish
      • Jawa Fried Squid Roes
      • Indonesia Claypot Prawn
    • Vietnam
      • Steamed Prawns with Egg
      • Meat Chop with Lime Juice
      • Banana Leaf Roasted Meat
      • Kadok Leaf Seafood Rolls
      • Sweet and Sour Steamed Fish
      • Jelly Fish Salad
    • Ipoh
      • Pomelo Salad
      • Braised Chicken with Sauce
      • Curry Fish Head
      • Homemade Cold Crab
      • Perek-style Fried Paku Pakis
      • Fried Crabs with Pandan Leaves
    • Nyonya
      • Nyonya Salad
      • Kampung fish
      • Fried Chicken with Sour Suace
      • Nyonya Fried Chicken
      • Nyonya-style Vegetable Pao
      • Black Pepper Crab
    • Nanyang Fusion
      • Pearls with Jade
      • Steamed Chicken with Lotus Leaf
      • Fried Chicken with Maltose and apple
      • Fried Prawn Rolls with Banana
      • Curry Prawns with Coconut
      • Deep Fried Prawn Balls
      • Sichuan Fried Fish
      • Mongolia Chicken Chop
      • Steamed Ribs with Lotus Leaf
      • Meat Rolls with Jelly Fish
      • Fried Sea-bass with Dragon Fruit Sauce
      • Chicken Rolls with Asparagus
      • Golden And Silver Fish Rolls
      • Sichuan Hot and Spicy Intestines
      • Fried Pig Stomach with Pineapple and Kiwi
      • Steamed Egg with Sharks’ Fin

Publication Date

February 2009


Bilingual, English & Mandarin Chinese (Simplified)


Full color



Purchase "A Taste of Southeast Asia" Cookbook