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A touch of tropical spice: from chili crab to laksa: 75 by Nobuyuki Matsuhisa, Wendy Hutton, Masano Kawana, Christina

By Nobuyuki Matsuhisa, Wendy Hutton, Masano Kawana, Christina Ong

Unabashedly Asian with no being conventional, a marginally of Tropical Spice displays the attention-grabbing mixture of peoples and cultures of Southeast Asia and the way that has effects on their respective cuisines. this contemporary, clean method of Asian cooking is well-liked all over the world today—honest nutrition that's effortless to place jointly, fit and assured to delight. a slightly of Tropical Spice is a range of the easiest recipes from choose 4 Seasons cooks starting from tropical India, the Maldives, Indonesia, Singapore, Malaysia, Thailand and Vietnam. With recipes excellent for each get together, from an easy breakfast for 2, to an alfresco picnic or fish fry, to a chic banquet with pals at domestic, this stunning booklet should be a adored addition to each meals lover's library.

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Extra resources for A touch of tropical spice: from chili crab to laksa: 75 easy-to prepare dishes from monsoon Asia

Example text

Dried shrimp paste is a dense mixture of fermented ground shrimp with a very strong odor that may be offensive to some. Also known by its Malay name, belachan, it is sold in blocks that range in color from caramel to dark brown. It should be roasted before use—either wrapped in foil and dry-roasted in a wok or skillet, or roasted over an open flame on the end of a fork or in a spoon—to enhance its flavor and kill bacteria. In some recipes, dried shrimp paste is ground with the rest of the ingredients and fried in oil without toasting.

Add the dried chili flakes, palm sugar, fish sauce and tamarind juice and stir until the sugar completely dissolves. 2 Cool, then grind to a paste in a mortar or blender, adding a little water if necessary to keep the blades turning. Combine the paste with the mayonnaise and lime juice, then add salt and pepper to taste. Serve as a dip with Fragrant Crab Cakes (page 34). Serves 4 Preparation time: 10 mins Cooking time: 10 mins Pineapple Vanilla Jam 1 tablespoon pectin powder 1 cup (200 g) sugar 2 ½ cups (500 g) finely diced fresh ripe pineapple 4 vanilla beans, split 1 pod star anise 1 Put the pectin in a small bowl and stir in 1 tablespoon of the sugar.

Laksa leaves, also called polygonum or Vietnamese mint, are traditionally added to spicy laksa soup dishes. The spear-shaped leaves wilt quickly once they are plucked from the stem. They have an intense fragrance reminiscent of lemon with a hint of eucalyptus. There is no real substitute, but a mixture of spearmint and coriander leaves or basil does approximate the flavor and fragrance. Lemongrass is a fragrant, lemony stalk that is either bruised and used whole in soups or curries, or sliced and ground as part of a basic spice paste.

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