Cookbooks £20.00

Chick­en and Rice

Shu Han Lee

Product Details

South­east Asian food is fresh, easy and full of unfor­get­table flavours: Chick­en and Rice will show you just how sim­ple it is to make at home.

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 sesame oil chick­en to ox cheek and veni­son ren­dang, are ones you will want to make time and time again.

There are per­fect mid­week sup­pers rus­tled up in less time than it takes to order a take­away, and health­i­er and bet­ter tast­ing at that: fen­nel and minced pork stir fry, fried hor fun noo­dles with kale and beansprouts or tom yum soup with mus­sels. For week­ends, there are more adven­tur­ous projects: learn how to make your own steamed buns, egg noo­dles, or BBQ sam­bal lemon sole — a whole fish bar­be­qued on banana leaves.

Although these are South­east Asian recipes, Shu’s sea­son­al approach to the very best of UK pro­duce is reflect­ed through­out this book: from Brus­sels sprouts with smashed gar­lic and oys­ter sauce to no-churn rhubarb and con­densed milk ice cream.

There are also recipes that Shu has picked up on her trav­els through­out South­east Asia, such as Viet­namese caramel pork ribs, Thai baked glass noo­dles with prawns and black pep­per and Burmese chick­pea tofu with fish sauce, lime and hon­ey dress­ing.

Pub­lish­er: Pen­guin Books Ltd
ISBN: 9780241199077
Num­ber of pages: 288
Weight: 1016 g
Dimen­sions: 23919425 mm

About Shu Han Lee

Shu grew up in food-crazed Sin­ga­pore, and con­tin­ues her nation’s obses­sion with food in Lon­don. She first moved here to study graph­ic design at Cen­tral Saint Mar­tins, and by some inevitable force, end­ed up play­ing with her food to make it look and taste beau­ti­ful. By that same inevitable force, a lot of her cre­ative projects fea­ture the edible.