Same Same But Different: Recipe Pairs That Share a Process, Ingredient or Texture by Poh Ling Yeow

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Notes about Recipes in this book

  • Tuna and herb rice

    • Maura on February 17, 2016

      Very good and quick; used 15oz can of fire roasted diced tomatoes and lots of cilantro/parsley, and added more rice to have lots of leftovers for my husband who gave it 2 thumbs up.

  • Blood orange, fennel and persimmon salad

    • Foodycat on January 08, 2020

      A nice winter salad - I think it really needs the garlic in the dressing to stop it from being too sweet.

  • Poached chicken and pineapple salad

    • Foodycat on June 19, 2018

      I used a smoked chicken breast instead of poaching one, and skipped the glutinous rice. The dressing tasted really unbalanced to me, so I added 1tbs of nam pla which was just about perfect.

  • Flourless hazelnut and chocolate fudge cookies

    • e_ballad on June 16, 2020

      Very rich, these seem too thick to take the amount of nuts/choc chips, but they definitely work. Don’t make too big or they won’t have the right texture.

  • Prawn and pineapple curry

    • tinkamasala on September 07, 2019

      Belachan is Mayalsian shrimp paste. Could substitute fish sauce or terasi.

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  • ISBN 10 0733328318
  • ISBN 13 9780733328312
  • Published May 01 2014
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher ABC Books
  • Imprint ABC Books

Publishers Text

Come on a new journey with Poh Ling Yeow with her long awaited cookbook Same Same But Different. The 100 mouth-watering recipes in the book are organised in pairs that share a common process, ingredient or texture – so a ‘bite sized spice’ could be Kunyit (turmeric) Fried Chicken or a Curry Puff, and a ‘yummy curry’ could be Prawn and Pineapple Curry or a Beef Rendang.

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