In Betty Saw’s fourth cookbook to date, she presents more than 200 Chinese, Malay and Indian traditional and modern favourite recipes, featuring food almost forgotten by cooks of today. Asian Delights is a walk back in time into grandma’s kitchen, but with more modern ingredients and appliances. Inclusive of festive fare for Chinese New Year, Hari Raya and Deepavali, secret family recipes, and sections on dim sum, noodles and more, this book contains a wealth of interesting information and tidbits on Asian recipes and culture.
About the Author
Veteran chef Betty Saw is one of Malaysia’s favourite food writers and author of the immensely popular newspaper food column, From Betty Saw’s Kitchen. With over 30 years of experience, she continues to share her knowledge and practical cooking tips on various television cooking programmes and in several cookbooks.
Table of Contents
Chinese Snacks (including Fried Glass Noodles, Rojak, Popiah, and Prawn Crackers)
Dim Sum (including Chicken Pow, Siew Mai, Yam Puffs, and Egg Tarts)
Malay Delights (including Assam Laksa, Cendol, Curry Kapitan, and Roti Jala)
Kuih-Muih (including Coconut Sago, Kuih Lapis, Pulut Serikaya, and Sticky Rice with Mango)
Indian Fare (including Chicken Korma, Dhal Curry, Potato and Pea Curry, Puri, and Puttu)
Sugar and Spice (including Ladu, Muruku, Pakora, and Samosa)
Cakes and Bakes (including Indonesian Layer Cake, Sugee Gift Cake, and Rich Chocolate Cake)
Cookies, Buns and Pastries (including Chequered Biscuits, Curry Puffs, and Sesame Cookies)
Jelly Inspirations (including Egg Jelly and Papaya Jelly Bowl)
Miscellaneous (including Chilli Sauce, Kaya, Sambal, Yoghurt and Garam Masala)