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Book Information- Singaporean & Malaysian Food Cookbook

 Purchase "Sino-Malaysia Flavors" Cookbook

Title

Sino-Malaysia Flavors

Author

Evon Kow

Book Description

Singapore and Malaysia cuisine is unique because the multicultural society in the region. The natural fusion of cuisine that occurs between the different ethnic groups has brought about unique flavors and characteristics that is Singapore and Malaysian food.  From Malay satay and Nasi Lemak to Chinese Yong Tau Fu and Bak Ku The to Indian Prata and Curry and Nyonya (Straits Chinese) Chicken Curry Kapitan;  these different dishes represents the best of each culture and ethnic group, highlighting the natural fusion of foods and culture that only a peaceful and harmonious society can achieve.

About the Author

Chef Evon Kow is based in Kuala Lumpur, Malaysia, and has over 25 years of experience in the cooking and baking industries.  She learned dim sum making and roasting techniques in Hong Kong, trained in Asian cuisine in Thailand, Indonesia and Singapore, and mastered baking techniques in Australia and England.  She also attended the English Hotbreads Baking School of Culinary Science and The Malaysia Selangor and Federal Territory Ku Su Shin Chong Hung Restaurant Association.

Table of Contents

  • Seafood
    • Chinese New Year Yee Sang (Fish Salad)
    • Sour and Spicy Cencaru
    • Stir-Fried Sweet Pea with Prawns
    • Baked Stuff Crab
    • Vegetable Curry with Salted Fish
    • Fish Cake
    • Salt Baked Salmon
    • Prawn Sambal Egg Plant
    • Grilled Fish with Sambal
    • Butter Cereal Prawns
    • Teochew Steamed Fish
    • Drunken Prawns
    • Fried Fish with Mango Sauce
    • Deep-Fried Cod Fish with Tasty Sauce
    • Yam Ring with Shrimp and Macadamia Nut
  • Poultry
    • Stuffed Duck with Yam
    • Chinese Rice Wine Chicken
    • Baked Cheese Chicken Rice
    • Easy Emperor Chicken
    • Red Curry Chicken
    • Baked Chicken Wing Parcels
    • Stewed Duck with Ginger
    • Stuffed Chicken Wings
    • Chicken Curry Kapitan
    • Kung Pou Chicken
    • Braised Duck with Yam Rice
    • Oven Bake Salted Chicken
    • Malay Style Deep-Fried Turmeric Chicken
    • Herbal Soup with Roasted Duck
    • Pandan Leaf Chicken
    • Malaysia Satay
  • Meat
    • Honey Glazed Barbeque Pork Ribs
    • Braised Lamb Shank
    • Black Vinegar Trotter
    • Claypot Roasted Pork with Eggplant
    • Sizzling Beef Slices with Hot Bean Sauce
    • Stewed Pork Belly and Eggs with Soy Sauce
  • Snack, Rice, and Soup
    • Char Siew Pau
    • Curry Chee Cheong Fun
    • Lobak
    • Hot Hot Nasi Lemak
    • Chicken Nasi Briyani
    • Ipoh Hor Fun
    • Fried Wonton with Special Sauce
    • Singapore Fried Beehoon
    • Prata with Dhall Curry
    • Hakka Yong Yao Fu
    • Fried Rice with Salted Fish
    • Lettuce Roll
    • Ngoh Hiang (Deep-Fried Pork and Prawn Rolls)
    • Poached Egg Bean Curd
    • Bak Kut The
    • Chinese New Year Steamboat

Publication Date

May 2010

Language

Bilingual, English & Mandarin Chinese (Simplified)

Illustrations

Full color

Pages

113

 Purchase "Sino-Malaysia Flavors" Cookbook