Spices & Lime: Recipes from a Modern Southeast Asian Kitchen
Shamsydar Ani
Paperback, 144 pages
9789814868518
Ā
Shamsydar Ani's taste buds have always been adventurous. Thanks to them, dishes from her modern South East Asian kitchen run the gamut from updated local classics to global favourites ā made halal, of course. This collection of recipes, loaded with a refreshing variety of flavours, is a reflection of the MasterChef Singapore alum's intrepid spirit when it comes to food and cooking. Through dishes such as fragrant har cheong gai mantou (fried prawn paste chicken in Chinese steamed buns), well-charred kway teow goreng (stir-fried rice noodles), velvety rich lasagna, vibrant beetroot hummus and decadent New York cheesecake, this book will inspire readers to travel via their taste buds.
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Spices & Lime: Recipes from a Modern Southeast Asian Kitchen
Spices & Lime: Recipes from a Modern Southeast Asian Kitchen
Shamsydar Ani
Paperback, 144 pages
9789814868518
Ā
Shamsydar Ani's taste buds have always been adventurous. Thanks to them, dishes from her modern South East Asian kitchen run the gamut from updated local classics to global favourites ā made halal, of course. This collection of recipes, loaded with a refreshing variety of flavours, is a reflection of the MasterChef Singapore alum's intrepid spirit when it comes to food and cooking. Through dishes such as fragrant har cheong gai mantou (fried prawn paste chicken in Chinese steamed buns), well-charred kway teow goreng (stir-fried rice noodles), velvety rich lasagna, vibrant beetroot hummus and decadent New York cheesecake, this book will inspire readers to travel via their taste buds.
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Description
Shamsydar Ani
Paperback, 144 pages
9789814868518
Ā
Shamsydar Ani's taste buds have always been adventurous. Thanks to them, dishes from her modern South East Asian kitchen run the gamut from updated local classics to global favourites ā made halal, of course. This collection of recipes, loaded with a refreshing variety of flavours, is a reflection of the MasterChef Singapore alum's intrepid spirit when it comes to food and cooking. Through dishes such as fragrant har cheong gai mantou (fried prawn paste chicken in Chinese steamed buns), well-charred kway teow goreng (stir-fried rice noodles), velvety rich lasagna, vibrant beetroot hummus and decadent New York cheesecake, this book will inspire readers to travel via their taste buds.
