Chicken and Rice

Yayınevi: Penguin

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When Shu Han Lee moved from Singapore to London she was just eighteen, and homesickness inspired her to start cooking the food she remembered her mother making. A popular food blog (, lots of travelling and a series of pop-up food events further inspired her to develop her repertoire into other cuisines of Southeast Asia, from Thailand to the Philippines, and this book is the result. The recipes range from Hainanese Chicken and Vietnamese vegetable summer rolls, to steamed pork belly buns and BBQ sambal lemon sole - all simple to prepare and with unforgettable flavours.