Aromas of Kuihs
Creating layers of wonderful surprises in her
new cookbook, Aromas of Kuihs, Chef Amy Wong, once again presents us with
another masterpiece. These 50 recipes
for Kuihs creatively combine a range of cooking styles, Nyonya, Malay, Chinese,
Thai and Indonesian with authentic ingredients like coconut milk, palm sugar, clitoria
flower (butterfly pea flower), sago, glutinous rice, etc. to bring out the
uniquely Southeast Asian taste of Kuihs that is sure to invigorate your
senses. Learn to prepare these
delicious, love-filled Kuihs for your beloved family and friends!
Chef Amy Wong is from Kampar, a small town situated in the state of Perak, Malaysia. To pursue her interest in food and her love for cooking, she moved to Kuala Lumpur to gain wider exposure in the culinary world. To explore the essence of Nyonya cooking, Amy worked with the Nyonya communities in Penang, Melaka and Johor, acquiring authentic Nyonya cooking techniques. She also learned traditional Malaysian cuisine in Terengganu, Kelantan and Pahang.
She is now a highly sought after chef by magazines, TV producers and publishers. Her passion for good food shows in her quality of work. Her motto is, “I love good food, I love the smell of it, and the kitchen always makes me happy.” A wise lady, indeed.
Bilingual, English & Mandarin Chinese (Simplified)