Ever walked into Chinatown and wondered what all the dried seafood and foodstuffs are used for? Abalone, Sea Cucumber, shark’s fin, fish maw, bird’s nest, pig tendon, mushroom, black fungus, scallop, oyster—all these ingredients can be very expensive and intimidating to bring into the kitchen.
But, fear not. Many people think it is hard to prepare these foods, and being expensive, they don’t want to take a risk. Many others worry about the long and laborious process it takes to prepare these ingredients. None of this is true. Featuring 50 different ingredients in 100 recipes, this book will guide you on how to categorize, choose, store, soak and cook dried seafood and foods in order to bring out the best in them. Veteran chef Amy Wong guides you on how to prepare a scrumptious feast worthy of the best restaurants –right at home in your very own kitchen.
Title: Flavours of the Dining Table: Dried Seafood & Foodstuff
Author: Amy Wong
Language: Bilingual- English and Mandarin Chinese (Simplified)
Illustrations: Full color
Publication Date: December 2013
All About Dried Seafood
All About Dried Foodstuff
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.
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