NEW WAVE ASIAN (ANGLAIS)

Plus de 150 recettes de cuisine classique et contemporaine de l'Asie du Sud-est.

Le livre est composé de 10 chapitres : soups and one-bowl meals (creamy lentil soup, penang laksa asam...), snacks and starters (oyster fritters with Thai piquant dressing, mung ben crisps...), fried dishes (salted cod dumplings, filipino fried stuffed duck...), satays, grills and barbecues (fish satays, grilled quails Menado style...), steamed and boiled dishes (steamed savoury fisk cake putu ikan, boiled and spiced tofu...), curries and long-cooked dishes (Filipino chicken adobo, jungle curry of pork spare ribs...), salads (asinan Jakarta, Thai asparagus and squid salad...), rice, noodles and pulses (laksa lemak, coconut rice...), basic recipes (peanut sauce, balachaung...) et sweet dishes (avocado ice-cream, sweet rice and mango...).