Southeast Asian food is fresh, easy & full of unforgettable flavours: Chicken & 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 & hungry, she started teaching herself to cook the food she`d grown up with
- Singaporean & Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother`s sesame oil chicken to ox cheek & venison rendang, are ones you will want to make time & time again. There are perfect midweek suppers rustled up in less time than it takes to order a takeaway, & healthier & better tasting at that: fennel & minced pork stir fry, fried hor fun noodles with kale & beansprouts or tom yum soup with mussels. For weekends, there are more adventurous projects: learn how to make your own steamed buns, egg noodles, or BBQ sambal lemon sole
- a whole fish barbequed on banana leaves. Although these are Southeast Asian recipes, Shu`s seasonal approach to the very best of UK produce is reflected throughout this book: from Brussels sprouts with smashed garlic & oyster sauce to no-churn rhubarb & condensed milk ice cream. There are also recipes that Shu has picked up on her travels throughout Southeast Asia, such as Vietnamese caramel pork ribs, Thai baked glass noodles with prawns & black pepperand Burmese chickpea tofu with fish sauce, lime & honey dressing.