Take a journey into home cooking with Chinese-Australian Lara Lee. She fills her book with stories and recipes that showcase the many flavors found around her home country of Australia and her adopted city of London. She draws deeply from her family's background and also digs into cooking traditions from all over Asia. Her book of “simple Asian home cooking” shows how a few ingredients can add incredible depth and umami to quick and easy recipes. She shares how she developed her recipes and how they connect to different parts of Asia and Australia.
And it's not just about the recipes themselves; Laura Lee provides helpful tips and tricks along the way, ensuring that even the most intimidated cooks can dive headfirst into the world of soy sauce with confidence.
Recipe Highlights:
Crying Tiger, p. 83 is a variation of a Thai recipe called “seua rong hai” which translates to Crying Tiger. Lee shares some of the origin stories about this dish of marinated, grilled steak along with tips to get maximum flavor.
Cheesy Kimchee Linguini with Gochujang Butter, p. 30 uses so many of my favorite ingredients (cheese, eggs, kimchi, gochujang, and BUTTER! That I have to recommend this book just because of this recipe alone!
Thom Khing Gai, p. 71. Literally, “boiled galangal chicken soup” adapts the recipe for a relatively quick preparation (35 minutes) that can be on the table on a weeknight even if the traditional galangal is not available in your neck of the woods.