Chicken and Rice
Fresh and Easy Southeast Asian Recipes From a London KitchenSelect a format:
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Summary
Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home.
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother.
Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!
With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.
'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph
'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother.
Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!
With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.
'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph
'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash
Reviews
A feel-good blend of simple recipes and touching memories.
Diana Henry, Telegraph ‘The Books I’ll Be Cooking From in 2016’