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Title: Aromas of Kuihs Description: Creating layers of wonderful surprises in her new cookbook, Aromas of Kuihs, Chef Amy Wong, once again presents us with another masterpiece. These 50 recipes for Kuihs creatively combine a range of cooking styles, Nyonya, Malay, Chinese, Thai and Indonesian with authentic ingredients like coconut milk, palm sugar, clitoria flower (butterfly pea flower), sago, glutinous rice, etc. to bring out the uniquely Southeast Asian taste of Kuihs that is sure to invigorate your senses. Learn to prepare these delicious, love-filled Kuihs for your beloved family and friends! About the Author: Chef Amy Wong is from Kampar, a small town situated in the state of Perak, Malaysia. To pursue her interest in food and her love for cooking, she moved to Kuala Lumpur to gain wider exposure in the culinary world. To explore the essence of Nyonya cooking, Amy worked with the Nyonya communities in Penang, Melaka and Johor, acquiring authentic Nyonya cooking techniques. She also learned traditional Malaysian cuisine in Terengganu, Kelantan and Pahang. She is now a highly sought after chef by magazines, TV producers and publishers. Her passion for good food shows in her quality of work. Her motto is, I love good food, I love the smell of it, and the kitchen always makes me happy. A wise lady, indeed. Table 1. 2. 3. 4. of Contents: Preface About Amy Wong Commonly Used Ingredients and Moulds Recipe Titles: Nyonya Kuih Lapis Mango and Clitoria Flower Glutinous Rice Cake Trio Color Black Glutinous Rice Cake Kuih Talam Colourful Sago Tapioca Cake Rainbow Kuih Lapis Flavorful Yam Cake Gingko Yam Cake Green Bean Kuih Lapis Sweet Potato Yam Cake Seri Muka Nanyang Flavor Alkaline Cake with Palm Sugar
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Trio Color Tapioca Cake Sweetened Kidney Bean and Cendol Cake Cempedak Sago Talam Sambal Black Eye Pea Cake Twin Color Pearl Cake Durian Talam Corn and Yam Cake Pumpkin and Tapioca Talam Coconut Flavor Corn, Red Bean and Cendol Cake Cabbage and Chive Cake Tapioca Talam Trio Vegetable Layered Cake Longan and Wolfberry Cake Coconut Pearl Cake Triple Layer Corn Cake Peanut Moist Cake Sago and Sweet Potato Cake Black Sesame and Peanut Roll Wheat and Corn Cake Banana Tapioca Cake Carrot and Radish Cake Jackfruit Cake Lotus Root and Dried Squid Cake Pandan Glutinous Rice Cake Bean Paste Cake Pandan Red Bean Roll Black Sesame Cake Water Chestnut Cake with Sugarcane Juice Black and White Sticky Cake Rainbow Coconut Milk Cake Glutinous Steamed Yellow Cake Steamed Hawthorn Cake Chinese Flavored Cake Sandwich Yellow Cake Chocolate Banana Cake Mo Mo Cha Cha Cake

Publication Date: August 2011 Language: Bilingual, English & Mandarin Chinese (Simplified) Illustrations: Full color
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Pages: 107

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