A Splash of Soy: Everyday Food from Asia

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Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. When the sponge is cooked, make lots of holes in it with a thin skewer and slowly drizzle 120ml of the Soy Sauce Caramel over the top, ensuring the sponge is covered evenly in the sauce.

Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. In addition, there are a lot of sections at the end of the book including necessary pantry items, kitchen tips, knife skills, types of soy sauce, chilies, rice wine, and sourcing, storing and substituting ingredients. There is also a glossary. The recipe list is followed by lists of vegetarian, gluten-free and dairy-free recipes. There is an Index. A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash.

There are few photographs of the food, and they all seem to have been taken from a huge distance. There are lots of pictures of the author. The structure of the book is really a shame because some of the recipes do sound like that would be very flavorful, but there are too many ingredients I can’t possibly find (like kecap manis). Sometimes substitutes are given. An absolute delight - the kind of book that inspires meals with every reading.”— New York Times Book Review, on COCONUT & SAMBAL After the chocolate has cooled down for 2–3 minutes, add the room-temperature beaten eggs gradually, a little at a time, mixing well in between additions by hand. Fold in the sifted flour, macadamia nuts and espresso powder (or instant coffee and water mixture) until well combined.

Full of not just splashes of soy but also splashes of Asian history and culture. Dive in for Lara Lee's tantalizing recipes and do linger for her thoughtful narrative.”— Andrea Nguyen The first bite of this banana pudding may well result in an exuberant ‘aaah’ moment, such is the beauty of the golden crumb of this magnificent cake. Soy sauce caramel soaks deep inside the banana sponge, adding moisture and soy’s savoury complexity. It’s a dessert worthy of a celebration, and lasts for several days in the fridge, magically reborn in just a few seconds in the microwave (or a few minutes in the oven, covered in foil).With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara's upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy. I use a 20 x 30cm traybake tin. If yours is a different size, shorten or lengthen the cooking time slightly (longer for a smaller tin, shorter for a bigger one). Preheat the oven to 200°C/180°C fan and set up the middle shelf for baking. Roast the macadamia nuts for 6–8 minutes, or until golden brown, then remove and set aside. Author Lara Lee takes influence from her upbringing to a Chinese-Indonesian father and Australian mother, eulogising the contrasts in flavour, temperature and texture offered by the cuisine of her childhood.

Using the end of a dessert spoon, gently ripple the caramel through the brownie mixture. To do so, dip the end of the spoon about 1cm deep into the mixture and draw squiggly lines and figure-of-eight shapes all over the surface until the caramel is evenly distributed. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. Australia, she says, has always explored playful interpretations of the dishes introduced by the country's immigrant communities. Accordingly, A Splash of Soy is not a homage to authenticity but features recipes that retain traditional flavour combinations with simplified technique and fun twists.If you want to incorporate more Asian flavours into your everyday cooking, this is the book to turn to … absolutely mouthwatering.”— Pailin Chongchitnant This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on a medium-low heat. Swirl the ingredients in the pan together, rather than stirring them. Once the sugar has dissolved and the caramel starts bubbling, continue cooking on a gentle simmer until it begins to bubble and foam, about 3–5 minutes in total.