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The Complete Asian Cookbook (New edition)

Written with the home cook in mind, Charmaine's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients which are steadily more commonplace in supermarkets today. The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

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Complete Asian Cookbook

This rich custard, Malaysian in origin, is very popular in Sri Lanka. To make the coconut milk, put the coconut and milk in a saucepan and bring to the boil, then remove from the heat, cool slightly, then knead firmly with your hands for a few minutes and strain through a fine sieve, squeezing out as much liquid as possible.

Set aside. Allow to cool slightly, then add to the egg and stir to combine.


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  • If you are using dark brown sugar and maple syrup, add them directly to the beaten eggs. Surrounded by generations of talented cooks, Charmaine is now recognised as one of the most knowledgeable and practical writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the-spot authenticity.

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