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)
Illustrations: Full color
Publication Date: November 2013
Crispy Deep-fried Snack
Sour and Spicy Dishes
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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