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Cooking of Indonesia and the Philippines by Ghillie Basan, Vilma Laus, Terry Tan

Cooking of Indonesia and the Philippines

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Cooking of Indonesia and the Philippines by Ghillie Basan, Vilma Laus, Terry Tan

This book features sensational dishes from an exotic cuisine, with 150 authentic recipes shown step by step in 750 beautiful photographs. It includes deliciously aromatic, spicy and occasionally fiery recipes, such as Hot and Sour Filipino Fish Soup, Indonesian Stir-Fried Noodles, Bali Fried Poussins, and tender and fragrant Slow-cooked Buffalo in Coconut Milk. It offers all you need to know about equipment, cooking techniques, and using ingredients - the perfect illustrated practical instruction course. Indonesia and the archipelago that forms the Philippines border each other, yet have nurtured distinct culinary traditions. Indonesian cuisine has a reliance on fragrant herbs and spices, while in the Philippines the Spanish influence is more evident. The many exciting recipes in this book include Sardines Cooked in Spicy Coconut Milk with Herbs, Colonial Rice Soup with Pork, Filipino Paella, and Adobo, as well as sweet drinks and desserts based on local fruits and coconuts. This fabulous collection of dishes from exotic Indonesia and the sun-soaked Philippines is illustrated with 750 evocative photographs and is guaranteed to delight your tastebuds.

About the Author

Ghillie Basan has written numerous books on the culinary cultures of Turkey, the Middle East, North Africa and South-east Asia. Vilma Laus runs her own catering business specializing in Filipino, Chinese and French cuisine. Terry Tan is an expert in Chinese, Singaporean (Nonya) and Indonesian food, and has written more than 20 cookbooks.

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Book Info

Publication date

1st June 2014


Ghillie Basan, Vilma Laus, Terry Tan

More books by Ghillie Basan, Vilma Laus, Terry Tan
Author 'Like for Like'


Southwater an imprint of Anness Publishing


256 pages


National & regional cuisine



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