Chicken and Rice: Fresh and Easy Southeast Asian Recipes From a London Kitchen

Chicken and Rice: Fresh and Easy Southeast Asian Recipes From a London Kitchen

<p><b>Southeast Asian food is fresh, easy and full of unforgettable flavours: <i>Chicken and Rice</i> will show you just how simple it is to make at home.</b></p><p>Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother's <b>sesame oil chicken</b> to <b>ox cheek and venison rendang</b>, are ones you will want to make time and time again.</p><p>There are perfect midweek suppers rustled up in less time than it takes to order a takeaway, and healthier and better tasting at that: <b>fennel and minced pork stir fry</b>, <b>fried hor fun noodles with kale and beansprouts</b> or <b>tom yum soup with mussels</b>. For weekends, there are more adventurous projects: learn how to make your own <b>steamed buns</b>, <b>egg noodles</b>, or <b>BBQ sambal lemon sole</b> - a whole fish barbequed on banana leaves.</p><p>Although these are Southeast Asian recipes, Shu's seasonal approach to the very best of UK produce is reflected throughout this book: from <b>Brussels sprouts with smashed garlic and oyster sauce</b> to <b>no-churn rhubarb and condensed milk ice cream</b>. </p><p>There are also recipes that Shu has picked up on her travels throughout Southeast Asia, such as <b>Vietnamese caramel pork ribs</b>, <b>Thai baked glass noodles with prawns and black pepper</b>and <b>Burmese chickpea tofu with fish sauce, lime and honey dressing</b>.</p>