A Splash of Soy: Everyday Food from Asia

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Sprinkle with the ginger, if using, and leave for 10 minutes to soak up the sauce. Carefully lift the cake out of the tin and cut it into squares. Serve warm with a scoop of ice cream or whipped cream and an extra drizzle of the remaining Soy Sauce Caramel. There is an excellent list of suggested pantry items which helps when shopping at an Asian grocery store. Many of the recipes, however, call for ingredients that most already have in or fridge, freezer, or on our pantry shelves. The recipes are preceded by a paragraph or two with information, notes and tips, giving readers insight on the culture connected with the recipes. This is not only helpful, but also fascinating. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. Highly recommended.In addition, there are a lot of sections at the end of the book including necessary pantry items, kitchen tips, knife skills, types of soy sauce, chilies, rice wine, and sourcing, storing and substituting ingredients. There is also a glossary. The recipe list is followed by lists of vegetarian, gluten-free and dairy-free recipes. There is an Index.

A recommended resource for those looking to broaden their Asian cooking chops without focusing on a specific cuisine or region.”— Library Journal Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. Using the end of a dessert spoon, gently ripple the caramel through the brownie mixture. To do so, dip the end of the spoon about 1cm deep into the mixture and draw squiggly lines and figure-of-eight shapes all over the surface until the caramel is evenly distributed. An absolute delight - the kind of book that inspires meals with every reading.”— New York Times Book Review, on COCONUT & SAMBAL Place all the ingredients in a saucepan and warm gently on a low heat. Stir the ingredients together once the butter has melted, and contiune to cook until the sugar has dissolved. Remove from the heat and transfer to a serving jug or store in an airtight container in the fridge.Sift in the flour, ground spices and baking powder and fold them into the mixture with a spatula until just combined. Pour into the prepared baking tin and bake for 25–30 minutes, or until the sponge is just firm and springy to the touch (a skewer should come out clean when inserted into the centre).

If you want to incorporate more Asian flavours into your everyday cooking, this is the book to turn to … absolutely mouthwatering.”— Pailin Chongchitnant Layered with unique flavours, each spoonful invites a new taste; on one chew it’s the gooey ripeness of banana, on the next bite it’s soy and buttery caramel, then it’s the gentle warmth of ginger or the subtle hint of spice. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. What a treat it was to get this book. The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food. Preparing these recipes will be fun, not work! From the first recipe for Tom Yum Bloody Mary to the glossary at the end, the book leaves no stone unturned. I use a 20 x 30cm traybake tin. If yours is a different size, shorten or lengthen the cooking time slightly (longer for a smaller tin, shorter for a bigger one).She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen. Lara Lee is a rising star of the international food scene. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash. Author Lara Lee takes influence from her upbringing to a Chinese-Indonesian father and Australian mother, eulogising the contrasts in flavour, temperature and texture offered by the cuisine of her childhood.