Much has been said of Malaysia's culinary diversity. But beyond the more popular char kway teow, roti canai and nasi lemak are dishes that our forefathers used to make and enjoy, at an era when life was less hectic, people were much closer to nature and made the most of what they grew or reared in their backyards. In the rush towards modernity, memories of simple schoolyard snacks such as asam boi popsicles and skewered sengkuang slices, as well as elaborate dishes such as rendang tok and the less-heard-of banana-stem paratal, are slowly but surely fading away. Fearing the loss of these traditional flavours, Hellen Fong marshalled several chefs from her cooking school, At 19 Culinary Studio, in her bid to rescue them from obscurity. Tapping into their own memories and family recipe archives, they have come up with this collection of Lost Malaysian Recipes, a culinary time capsule that's sure to take us back to a Malaysia some of us still remember. IMPORTANT NOTE: This eBook is best viewed on tablets and e-reader devices.画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。 ※切り替わらない場合は、こちら をクリックして下さい。 ※このページからは注文できません。
