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Cook fresh and vibrant dishes with this friendly and instructive Indonesian cookbook.Indonesian Cooking is Chef Dina Yuen's culinary exploration of the world's largest and most diverse archipelago—the fabled Spice Islands of Indonesia. Dina began her culinary career in Jakarta at the tender age of 12, when she begged her parents to enroll her in a culinary academy. She was not only accepted—but surprised everyone (her parents included) by preparing dishes which tasted better than those of her adult classmates! After returning the US, she began sharing her knowledge and passion for the foods of Indonesia as a chef, a writer, and through her website Asian-Fusion. comThe dishes in Indonesian Cooking range from the familiar Chicken and Beef Satays, Lumpia Spring Rolls, Fresh Steamed Vegetables with Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional Indonesian Fried Rice) to more exotic dishes like Spicy Lemongrass Beef, Burned Sugar Pork, Grilled Swordfish with Fragrant Yellow Rice, and Tamarind Roasted Prawns. Indonesian food is easy to make with ingredients readily found in any well-stocked supermarket. Bring the tastes of Indonesia home with the help of Indonesian Cooking!Authentic Indonesian recipes include:Chicken and Potato CroquettesOxtail SoupAvocado and Smoked Salmon SaladBanjar Chicken SteakGrilled Swordfish with Fragrant Yellow RiceClassic Nasi GorengSambal EggplantDutch-Indo Crepes with Palm Sugar. Indonesian is a vibrant, multi-layered nation with a fabulous and largely unexplored cuisine—and these easy-to-follow recipes now make it accessible to everyone.

Illustrative print of the all-famous Satay from Kajang, Malaysia. A nostalgic favourite! Inspired by the colourful market stall signs and pastel vibrant tableware. Served with Peanut sauce, it's a must! Designed by Niconico Printed on recycled uncoated paper, 250gsm Printed in UK. Sold unframed. Protect prints within frames and out of direct sunlight. All prints handled with care and delivered in hardback envelopes

A land of colorful temples, bustling markets, golden beaches, and glorious sunsets, Malaysia's exquisite natural beauty is surpassed only by its luscious cuisine. This book celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia's signature hot and spicy condiments, the delectable sambals. For centuries Malaysia was a major centre of the spice trade in Southeast Asia. As seafarers, traders, and immigrant workers from many countries intermarried with locals, new culinary traditions emerged. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the melange of cultures and intensely vibrant flavours that is Malaysian cuisine today. Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. It features: over 150 authentic, easy-to-follow recipes; 16-page color photo insert; detailed introduction to Malaysian history and its culinary origins; and, a guide to Malaysian ingredients and cooking techniques.

With more than 600 recipes for everything from starters, snacks, and pasta, to desserts, sauces, and preserves, this book is a treasure trove of recipes from around the world. Here you will find recipes for international classics such as Spaghetti with Pesto, Crepes Suzette, Guacamole, Chicken Satay, Sweet and Sour Pork, Houmous, Falafel, Tzatziki, Sachertorte, Apple Strudel, and Tiramisu.

Subtle satays, spicy sambals, creamy coconut-based curries - an exotic blend of culinary delights in this varied cuisine reflect the influences of India, China, Indonesia and Sri Lanka.

Explore the delights of Asian cuisine. You will find recipes for your favorite dishes, including stir-fries, satays, and sushi in 3 Cookbooks in 1: Chinese Food; Thai Food; Japanese Food. The 288-page, spiral-bound collection includes almost 150 recipes, most accompanied by a full-color photo of the completed dish. Each cookbook section begins with information and tips on the basics of preparing the cuisine in American kitchens. You can quickly be preparing recipes like these:Sweet and Sour PorkPad ThaiCalifornia Roll SushiChinese Cashew ChickenBeef Teriyaki Stir-FryThai Shrimp CurryAsian SlawBeijing Fillet of SoleMiso Soup

Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything Thai Cookbook guides you through preparing meals as good as you'd find in your favorite Thai restaurant.The Everything Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas.Whether you want to prepare a meal for one, or an entire feast, The Everything Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur.

Also known as The Spice Islands, Indonesia offers a varied and fascinating cuisine. Included are many familiar dishes such as Satay, Gado Gado, Nasi Goreng, and more.

A land of colorful temples, bustling markets, golden beaches, and glorious sunsets, Malaysia's exquisite natural beauty is surpassed only by its luscious cuisine. This book celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia's signature hot and spicy condiments, the delectable sambals. For centuries Malaysia was a major centre of the spice trade in Southeast Asia. As seafarers, traders, and immigrant workers from many countries intermarried with locals, new culinary traditions emerged. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the melange of cultures and intensely vibrant flavours that is Malaysian cuisine today. Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. It features: over 150 authentic, easy-to-follow recipes; 16-page color photo insert; detailed introduction to Malaysian history and its culinary origins; and, a guide to Malaysian ingredients and cooking techniques.

Also known as The Spice Islands, Indonesia offers a varied and fascinating cuisine. Included are many familiar dishes such as Satay, Gado Gado, Nasi Goreng, and more.

Entertain more easily than you ever imagined: an open-air Harvest Lunch featuring grilled butterflied leg of lamb and eggplant with a cherry tomato sauce: a Date Dinner for Two with tantalizing Asian-inspired specialties such as satay with peanute sauce and rice pilaf; a do-it-yourself Pizza Party that lets guests choose from toppings such as pesto, sun-dried tomato spread and a savory black-olive puree; a Mediterranean Easter to celebrate spring, withf resh tastes inspired by Greek, Turkish and North African cuisines; a Heritage Holiday Dinner with traditional European dishes like English rib-eye roast and French apple charlotte. These and 21 more complete menus for occasions ranging from eekday-casual to holiday gala are collected in the Williams-Sonoma Complete Entertaining Cookbook. Created by renowned chef author and teacher Joyce Goldstein, each menu showcases seasonal ingredients and includes guidelines on how to prepare the meal easily and efficiently, plus wine recommendations

Malaysian food is incredible. Think vibrant, healthy dishes with dazzling flavors and textures. With over 100 recipes, using ingredients that you can find in any supermarket, this is the ultimate guide to cooking Malaysian food at home. Try an authentic satay, an aromatic curry, a laksa, or simply the perfect fluffy coconut rice. Includes metric measures.