Notes about Recipes in this book

• Bunny chow

  • LeilaD on September 22, 2019

    This recipe is literally "take the recipe on p 68 and put it in a hollowed-out loaf of bread for a bread bowl". Waste of a cookbook page, if you ask me.

• Chicken satay

  • Ishie1013 on June 07, 2023

    While the results were amazing, the recipe, like others in the book, requires quite a bit of intuitiveness and adjustment with frequent tasting. For the chicken, I marinated it overnight, not for thirty minutes. I cut the pieces very small and stacked them on the skewer Japanese style (squishes the chicken together for quick cooking time and retained moisture). The peanut sauce was quite good, but required a lot more peanut butter (or raw peanuts I'd imagine) and salt than the recipe called for. Keep tasting it as you go along and before you heat it.

• Lentil dal and pancake (Roti canai)

  • DKennedy on June 29, 2013

    These are wonderful.

  • pennyvr on March 07, 2014

    I find the dal a little bland, though it would probably work to accompany a hotter curry. Haven't tried the roti.

  • LeilaD on September 22, 2019

    Took quite a while for it to cook at a simmer- from beginning of prep, it was about two hours before it hit the table. I, like pennyvr, made just the dal and found it bland (serving it as "Bunny Chow" as p25 suggests) and did not make the accompanying roti.

• Seekh kebabs

  • Ishie1013 on June 07, 2023

    Excellent when it comes together, and unlike a lot of the other recipes in this book, didn't require much adjustment or interpretation. I used ground goat I've been hanging onto as the meat; I imagine lamb or mutton would also work well. The mixture is very heavy on the onions and I had a hard time getting it to hold onto the spear-skewers, but I imagine that's technique and practice. Oh, be warned, the recipe doesn't give cooking times.

• Codfish balls (Bolinhos de bacalhau)

  • Ishie1013 on June 08, 2023

    Like other recipes in this book, this one requires a lot of user testing to get right. No quantity for the milk is given, and it definitely needed more parsley and flour to hold together. Once I tweaked everything and tasted it about five times to get the balance and proportions right, it came together well, though they were a bit bland. The texture of them was perfect, very light and fluffy. I did make some remoulade to go with them and *that* made them pop. So recommend, but be prepared to do some work and don't be a beginner.