Download Chicken and Rice: Fresh and Easy Southeast Asian Recipes by Shu Han Lee PDF

By Shu Han Lee

Southeast Asian nutrients is clean, effortless and whole of unforgettable flavours: bird and Rice will convey you simply how easy it really is to make at home.
Shu Han Lee moved to London from Singapore as a pupil. Homesick and hungry, she begun instructing herself to prepare dinner the meals she'd grown up with - Singaporean and Malaysian dishes, with a powerful chinese language impact from her Hokkien chinese language mother.
those recipes, from her mother's sesame oil fowl to ox cheek and venison rendang, are ones you'll want to make time and time again.
There are ideal midweek suppers rustled up in much less time than it takes to reserve a takeaway, and fitter and higher tasting at that: fennel and minced red meat stir fry, fried hor enjoyable noodles with kale and beansprouts or tom yum soup with mussels.

For weekends, there are extra adventurous initiatives: the right way to make your individual steamed buns, egg noodles, or BBQ sambal lemon sole - a complete fish barbequed on banana leaves. even supposing those are Southeast Asian recipes, Shu's seasonal method of some of the best of united kingdom produce is mirrored all through this ebook: from Brussels sprouts with smashed garlic and oyster sauce to no-churn rhubarb and condensed milk ice cream.

There also are recipes that Shu has picked up on her travels all through Southeast Asia, corresponding to Vietnamese caramel red meat ribs, Thai baked glass noodles with prawns and black pepperand Burmese chickpea tofu with fish sauce, lime and honey dressing.

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Additional resources for Chicken and Rice: Fresh and Easy Southeast Asian Recipes from a London Kitchen

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Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

Spread each ham sl ice to edges with 2 tablespoons cream cheese. 2. Pat 1 cucumber quarter with paper towel to remove excess moisture; place at edge of ham slice. Roll tightly. Seal by pressing gently. Roll in plastic wrap; refrigerate. Repeat with remaining three ham slices . 3. For cheese sus h i : Spread each cheese slice to edges with 2 tablespoons cream cheese. 4. Place 2 strips red pepper even with one edge of one cheese sl ice. Roll tig htly. Seal by pressing gently. Roll in plastic wrap; refrigerate.

Cut tops of leaves into 1/2-inch slices; set oside. 2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired. 3. Bring to a boil over high heat. Reduce heat to medium. Coyer and simmer 5 minutes or until vegetables are crisp-tender. 4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir l minute or until sauce boils and thickens. 5. Stir in reserved bok choy leaves; cook l minute.

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