Title (English)	:	South-East Asian Cooking Course
Title (Chinese)	:	東南亞菜製作教程
ISBN	:	9621428696
Author / Translator	:	Kitty Choi / Cassandra Lau, May Chan
Publisher / Pub. Date	:	Wan Li Book / 2004/11
Pages / Size	:	143 Pages / 170mm (W) x 230mm (H)
Binding / Printing	:	Paperback / Colour
Language	:	English / Traditional Chinese
Series	:	The Essential Kitchen

本書簡介 味道濃郁的東南亞菜，善於運用香料和椰糖入饌，一般讀者未必能掌握箇中訣竅，這本集東南亞菜精髓的食譜，全書以中英對照，利用圖像表達菜中精要，讓人一目了，食譜中還輔有烹調心得，令讀者更能掌握做菜的技巧。

Contents

Snacks
06     Malaysian Chicken Satay
08     Deep-fried Chicken in Pandang Leaves
10     Indonesian Deep-fried Chicken Wings
12     Thai Sweet and Sour Boneless Chicken Feet
14     Otak Otak Panggang (Grillede Fish Parcel in Banana Leaf)
16     Deep-fried Fish Cake
18     Vietnamese Sugar Cane Shrimp
20     Vietnamese Deep-fried Shrimp Cake
22     Yanpi Dumplings in Soup
24     Vietnamese Spring Rolls
26     Singapore Spring Rolls (Soft)
28     Stir-fried Minced Pork with Pineapple
30     Bakuteh
32     Satay Beef Kebab
34     Twice-cooked Beancurd
36     Deep-fried Pork Chop with Lemon Grass
38     Indian Buttered Layered Flat Bread
40     Popadum

Salad and Sauces
42     Mango Salad
44     Eggplant Sambal
46     Thai Cool spicy Vermicelli
48     Vietnamese Salad
50     Malay Satay Sauce
52     Malaysian Kaya
54     Indian Mint Flavoured Yoghurt Dip

Poultry
56     Rendang Ayam (chicken in Coconut Milk)
58     Kurma Chicken
60     Coriander Chicken
62     Chicken Green Curry with Eggplant
64     Coconut Milk Chicken Soup
66     Tandoori Chicken
68     Deep-fried Chicken with Preserved Taro
70     Sweet Basil and Pepper Prawns with Chicken
72     French Braised Duck with Orange
74     Duck Curry
76     Five Spice Duck with Cinnamon
78     Braised Duck with Red Rice
80     Fried Mutton
82     Roasted Mutton Rolls

Seafood
84     Sambal Squid
86     Sea Cucumber in Soup
88     Assam Cuttlefish
90     Nyonya Assam Fish
92     Stuffed Black Pomfret with Belachan
94     Steamed Grey Mullet with Pandang Leaves
96     Fish Head Curry
98     Fish in Coconut Sauce in Singapore Style
100   Salmon Steak in Red Curry
102   Belachan Hot Shrimp
104   Soto Shrimp Soup
106   Chilli Crab with MInced Garlic
108   Stir-fried Crab Curry
110   Crab Hot Pot with Vemicelli , Black Pepper and Lemon Grass

Rice , Noodles & Dessert
112   Coconut Rice
114   Lemon  Rice
116   Pot-steamed Rice with Minced Meat and Black Olive Kernels
118   Pulac
120   Thai Stir-fried Chilli rice Noodles
122   Lemon Grass Pork Chop with Cellophane Noodle IN Soup
124   Vietnamese Stir-fried Vermicelli
126   Lacy Pancake
128   Deep-fried Coconut Banana
130   Pandang Marble Pudding
132   Coconut Sago Pudding
134   Pumpkin Pudding
136   Mango with Glutinous Rice
138   Coconut Dessert with Barley , Glutinous Rice and Corn
140   Indian Carrot Pudding