Southeast Asian Specialties: A Culinary Journey Through Singapore, Malaysia and Indonesia

  • Winter melon soup (Dong gua tang) (page 32)

    from Southeast Asian Specialties / Culinaria Southeast Asia: A Culinary Journey Through Singapore, Malaysia and Indonesia Southeast Asian Specialties / Culinaria Southeast Asia

    • Categories: Soups; Singaporean
    • Ingredients: winter melon gourds; chicken broth; chicken breasts; shiitake mushrooms; bamboo shoots; smoked bacon; abalone; fresh ginger; scallions; Chinese rice wine; lotus seeds
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Notes about Recipes in this book

  • Oxtail soup (Sop ekor lembu)

    • bruce.elliott on August 08, 2018

      since it's not in the index under either oxtail or sop ekor lembu, fyi it's one of the several page numbers simply listed under "beef" - specifically on page 142 in my edition

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  • ISBN 10 3833140488
  • ISBN 13 9783833140488
  • Published Nov 01 2007
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries Germany
  • Publisher Konemann
  • Imprint Konemann

Publishers Text

"Southeast Asian Specialties" starts with a map, a proverb ("other fields, other insects; other seas, other fish"), and a photo of whole, bronzed, barbecued chickens suspended in a shop window. The image is so vivid you can taste the salty crackle of their crisp, lacquered skin. From here, this encyclopedic book, crammed with information, unforgettable photos, and more than 200 recipes, takes you on a vivid journey through Singapore, Malaysia, and Indonesia. The chapter on each of these places opens with a brief overview of the local culture and history. This is followed by a procession of spreads, each devoted to a single subject. Cumulatively, this provides a comprehensive experience of the area's rich culinary life. Since the Chinese are a major influence throughout Southeast Asia, you learn about the health-promoting principles of balance and about ingredients with medicinal benefits that are commonly used in home cooking. The "Dim Sum" section, like many others in the book, shows a dozen or more dishes, with captions providing detailed information. Often names are given in both Mandarin and Cantonese, and the Latin name is provided for anything that grows, from water spinach to various mushrooms. To deepen your understanding of local ingredients, you see how fresh beans become bean sprouts, how tofu and tempeh, indigenous to Indonesia, are made, and how shiitake mushrooms are grown. Equipment is described, with such details as how to season a new earthenware cooking pot.