Download Home Cooked: Modern Asian Recipes by Sylvia Tan PDF

By Sylvia Tan

Domestic Cooked: smooth Asian Recipes is the fruits of Sylvia Tan's decades of writing and delighting readers together with her musings and anecdotes in her well known Mad approximately nutrients column. Written in her standard infectious sort, domestic Cooked: glossy Asian Recipes takes the gastronomical trip an incredible step extra, with full-colour images of 60 particularly selected recipes.

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It makes for a salad that is robust enough for Asian tastes. Coconut Bread Pudding (For 10) Actually a comfort food from the West, this is something we’ve adopted wholeheartedly and why not, especially when it is made with coconut milk and palm sugar. Besides, it is one dessert that appeals to my practical bent of mind for it conveniently uses up stale bread! Method Ingredients Screwpine (pandan) leaves French bread or white bread Chopped palm sugar (gula Melaka) Eggs Castor (superfine) sugar Coconut milk Rum (optional) 2–3, snipped into pieces 8, thick slices 1 cup 6 1 /2 cup 500 ml (16 fl oz / 2 cups), mixed with 750 ml (24 fl oz / 3 cups) milk or soy milk 1 Tbsp Syrup Chopped palm sugar (gula Melaka) Water Coconut milk 1 cup 250 ml (8 fl oz / 1 cup) 125 ml (4 fl oz / 1/2 cup) • Heat oven to 180°C (350°F).

When rice is ready, heat grill. Coat marinated fish steaks with a little vegetable oil. Place fish on the topmost level to cook until browned in parts. It should take just 3–5 minutes on either side. • To serve, spoon rice onto a large platter and top with grilled fish. Garnish with kaffir lime leaves and serve with cucumber slices as desired. Note Bottled Nyonya sambal chilli paste is available from the supermarkets. In Singapore, Glory and Sinalong are reliable brands. If you are uncertain, check the ingredients label.

Carefully slip your fingers under skin of chicken to loosen it. Rub marinade under and over skin, and into cavity of chicken as well. Leave some marinade aside for gravy. • Place chicken on a large roasting pan and loosely cover with foil. Roast for 30 minutes. • Turn heat down to 150°C (300°F). Add whole shallots and garlic and roast uncovered for another 20 minutes or so. Pierce chicken with a skewer in the thickest part of the thigh. If juices run clear, chicken is ready. If not, cook for another few minutes.

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