Maklumat Produk
Description
MAKLUMAT PRODUK
Northern Malaysia is a simple place. The further north you go, the more greenery there is. This simplicity is reflected in the cooking methods and presentation of the local dishes. Due to its geographical proximity to Thailand, the cuisine of Perlis and Kedah traditionally tend to be sour, spicy and sweet. A lot of spices and herbs, such as lemongrass, basil, assam paste (tamarind), kalamansi lime leaf and bird’s eye chilli are used to create the fresh, distinctive and exciting taste of these dishes. In this book, Koh Sai Ngo presents 50 easy-to-pick-up North Malaysian dishes brimming with unique flavours. Each recipe comes with step-by-step illustrations and instructions as demonstrated by Sai Ngo, as well as helpful tips for readers.
