Simply Sedap

Simply Sedap PDF Author: Chef Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435031
Category : Cooking
Languages : en
Pages : 201

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Book Description
Malaysia’s most popular food ambassador Chef Wan shares his favourite recipes for more than 180 savoury dishes. Culled from his culinary adventures both at home and abroad over the last thirty years, these exciting recipes include all-time favourites like Tod Mun Pla (Thai Fish Cakes), Wantan Soup with Japanese Bean Curd and Bubur Menado (Menado Vegetable Porridge), and adventurous dishes such as Kalio Udang Tempoyak (Prawn in Preserved Durian Gravy), Umai Ikan (Sarawak Raw Fish Salad), Vietnamese Chicken with Mint and Ohnokaukswe (Burmese Curry Noodles). Packed with personal anecdotes, cooking tips and appealing recipes, this book will be a delight not just for the novice cook but for the seasoned cook as well.

Simply Sedap

Simply Sedap PDF Author: Chef Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435031
Category : Cooking
Languages : en
Pages : 201

Get Book Here

Book Description
Malaysia’s most popular food ambassador Chef Wan shares his favourite recipes for more than 180 savoury dishes. Culled from his culinary adventures both at home and abroad over the last thirty years, these exciting recipes include all-time favourites like Tod Mun Pla (Thai Fish Cakes), Wantan Soup with Japanese Bean Curd and Bubur Menado (Menado Vegetable Porridge), and adventurous dishes such as Kalio Udang Tempoyak (Prawn in Preserved Durian Gravy), Umai Ikan (Sarawak Raw Fish Salad), Vietnamese Chicken with Mint and Ohnokaukswe (Burmese Curry Noodles). Packed with personal anecdotes, cooking tips and appealing recipes, this book will be a delight not just for the novice cook but for the seasoned cook as well.

Simply Sedap 2

Simply Sedap 2 PDF Author: Chef Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 981443504X
Category : Cooking
Languages : en
Pages : 193

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Book Description
Ever since Chef Wan was appointed food ambassador by the Malaysian government and resident chef of the Asian Food Channel, there can be no better person to present a variety of Asian and Western dishes. In this book Chef Wan revives fading Malaysian culinary gems, celebrates regional Asian favourites and showcases Western recipes adapted for the Asian palate. With years of experience as a chef and television personality behind him, Chef Wan is without doubt, perfectly poised to promote Asian cuisines to the West and Western-style cooking to Asia.

Food Culture in Southeast Asia

Food Culture in Southeast Asia PDF Author: Penny Van Esterik
Publisher: Bloomsbury Publishing USA
ISBN: 0313344205
Category : Social Science
Languages : en
Pages : 175

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Book Description
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.

The Best of Chef Wan

The Best of Chef Wan PDF Author: Chef Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435023
Category : Cooking
Languages : en
Pages : 290

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Book Description
Malaysia’s Culinary Ambassador and Asia’s most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan’s best cookbook yet.

Not Just a Good Food Guide: New Delhi

Not Just a Good Food Guide: New Delhi PDF Author: M. R. Narayan Swamy
Publisher: Marshall Cavendish
ISBN: 9789812329967
Category : History
Languages : en
Pages : 180

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Book Description
New Delhi is known for its exquisite Mughlai cuisine (introduced by the early Islamic rulers) and an extraordinary range of vegetarian fare. Chinese food, tempered in true Indian inimitable style, is the second most popular cuisine in the country. It all began in the late 18th century with a failed business by a Chinese immigrant. Today, authentic and 'Indianised' Chinese food is available all over the city, in high-end restaurants, mid-range eateries, mobile vans and small kiosks.

The Exporter

The Exporter PDF Author:
Publisher:
ISBN:
Category : Export sales contracts
Languages : en
Pages : 114

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Book Description


Social History and Evolution in the Interrelationship of Adat and Islam in Rembau, Negeri Sembilan

Social History and Evolution in the Interrelationship of Adat and Islam in Rembau, Negeri Sembilan PDF Author: Michael G. Peletz
Publisher: Institute of Southeast Asian
ISBN:
Category : History
Languages : en
Pages : 72

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Book Description


Vocabulary of the English and Malay Languages

Vocabulary of the English and Malay Languages PDF Author: Sir Frank Athelstane Swettenham
Publisher:
ISBN:
Category :
Languages : en
Pages : 256

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Book Description


Inside the Southeast Asian Kitchen

Inside the Southeast Asian Kitchen PDF Author: Su-Lyn Tan
Publisher: Artpostasia
ISBN:
Category : Cooking
Languages : en
Pages : 276

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Book Description
Foodlore and Flavors - Inside the Southeast Asian Kitchen takes you on a truly sumptuous gastronomic tour of ten countries in Southeast Asia. With essays and contributions from 14 international culinary experts from the countries of Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam, this is the first ever publication to focus exclusively on the cuisines of all ten member nations which make up the Association of Southeast Asian Nations (ASEAN), while delving into the cultural significance of the region's culinary folklore and traditions. Through this book, explore the true heart of the Southeast Asian kitchen - the deep-rooted ties between food preparation and the partaking of the meal with feelings of family, village and community. With a clear and highly visual approach, Foodlore and Flavors - Inside the Southeast Asian Kitchen will serve as a key resource for not only authentic Southeast Asian recipes but also an understanding of the cultural role that food plays in this part of Asia.

Computational Science and Technology

Computational Science and Technology PDF Author: Rayner Alfred
Publisher: Springer
ISBN: 9811082766
Category : Technology & Engineering
Languages : en
Pages : 476

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Book Description
This book gathers the proceedings of the Fourth International Conference on Computational Science and Technology 2017 (ICCST2017), held in Kuala Lumpur, Malaysia, on 29–30 November 2017. These proceedings offer practitioners and researchers the opportunity to present exciting advances in computational techniques and solutions in this area. They also identify emerging issues, help to shape future research directions, and will enable industrial users to apply cutting-edge, large-scale and high-performance computational methods.