Maklumat Produk
Description
MAKLUMAT PRODUK
The northernmost states in Malaysia, Perlis and Kedah are adjacent to Thailand, which corresponds with the cuisine similarity in this region. Typically, the dishes tend to be sour, spicy and in colourful display. Natural and simple ingredient selections also result in tasty dishes, which are simply irresistible. Experienced chef from north Malaysia, Koh Sai Ngo is adept at using local spices such as lemongrass, bird’s eye chili, tamarind paste, turmeric, and lime to cook a variety of north Malaysian dishes with a wide range of flavours. These are comforting home-cooked dishes that satisfy the taste of the entire family, fried dishes that pair well with a drink, spicy and sour dishes that stimulate the taste buds, and banquet dishes that highlight culinary skills. Readers will be able experience exciting north Malaysian cuisine through cooking. The recipes in this book are all the author’s favourites. The cooking method is simple while each recipe is accompanied with detailed steps pictures. As long as the readers follow the steps in the book, they will be able cook tasty north Malaysian-style meals.
