Paperback / Times Edition 2002
New edition with 20 additional Recipes.
Cook Malaysian has been the worthy companion of novice cooks and seasoned chefs since 1980.
This collection of recipes has now been fully revised to meet the changing tastes and preferences of today's generation. The quantities of sugar, salt and oil have been reduced and recipes no longer require the use of monosodium glutamate. This new edition also features 20 additional recipes including Stuffed Fried Bean Curd with Chilli and Plum Sauce, Bitter Gourd Kerabu, and Seafood Tom Yam. With more than 170 authentic recipes, you can now cook up and enjoy some of Malaysia's best dishes in the comfort of your own home.
Cook Malaysian also comes with an extensive illustrated glossary and comprehensive notes on cooking terms and cooking hints to make Malaysian cuisine all the more accessible.
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