by RafiFernandez (Author)
Malaysian food is particularly rich and varied reflecting the diverse ethnic groups living within its borders as well as the abundance of fresh ingredients. This book explores the three main types of Malaysian cooking; Malay, Indian Malaysian and Chinese Malaysian. It examines the origins and influences of the food; the methods of preparing ingredients, particularly spices; traditional cooking methods; how to adjust spicing to suit your taste and how to store exotic ingredients.
Format: Paperback
Pages: 288
Edition: New edition
Publisher: Penguin Books Ltd
Published: 29 May 1997
ISBN 10: 0140469885
ISBN 13: 9780140469882