A Splash of Soy: Everyday Food from Asia

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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. A pinch of salt, a dash of cinnamon, a glug of soy sauce and a splash of vinegar. When one of these vague terms appears in a recipe, it can feel like you need a key to figure out how much of an ingredient you’re actually supposed to use. After all, where does a pinch end and a dash begin? Have splashes been standardized, or are we supposed to guess what qualifies as a smidge? And what happens if your drizzle is someone else’s dollop? Make the marinade by mixing the softened butter, miso, 1 tablespoon of the gochujang, garlic, chilli flakes, vinegar and 1 tablespoon honey together in a bowl with a pinch of salt. Bake for 25–30 minutes, or until cooked but gooey in the middle. Test with a skewer; there should still be a few moist crumbs on the skewer when inserted into the centre of the brownie, or a very slight smear of brown goo, but you don’t want wet batter. Sprinkle over a large pinch of sea salt while the brownie is still hot from the oven. 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.

A Splash of Soy A recipe from the newly released cookbook, A Splash of Soy

Dessert will be a yoghurt cake, soft like a sponge but with a nod to cheesecake. There will be berries too, cooked with honey to spoon on top. The gooseberries are finally here and to be celebrated with any form of dairy (fool first, crumble and cream next, then as a compote with yoghurt).

What a treat it was to get this book. The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food. Preparing these recipes will be fun, not work! From the first recipe for Tom Yum Bloody Mary to the glossary at the end, the book leaves no stone unturned. Heat another tablespoon oil in the wok or pan, still over a medium heat. Add the garlic and chillies and cook, stirring continuously, for 3–4 minutes, until the chillies have softened and are starting to wrinkle. Replace the pork with 300g firm tofu (patted dry and crumbled), and increase the mushrooms to 300g. Cook the tofu and mushrooms in 2 tablespoons oil on a high heat until lightly browned, and set aside. Add 1 tablespoon oil and cook the shallots, carrots, garlic and ginger on a medium-high heat, stirring, for about 4 minutes.

Tamarind Caramel Brownies recipe - Bloomsbury Publishing

Wipe out the pan, then add 1 tablespoon oil on a medium-high heat and add the onion or shallots and mushrooms. Cook for 2 minutes, stirring constantly, then add the carrots. Cook for 1 minute and continue to stir, then add the garlic and ginger and cook for a further minute.A beautiful collection of vibrant and accessible recipes inspired by Lara's Chinese, Indonesian and Australian upbringing. Every recipe a thrilling adventure for the tastebuds and the imagination' A little espresso powder enhances the spice and caramel notes of the chocolate, because coffee and chocolate share the same flavour characteristics. The addition of macadamias is a nod to my Australian roots; it’s a famous nut down under that is buttery and creamy, adding blissful texture to the fudginess of the brownie (and yes, these brownies are the fudgy kind!). You can substitute the macadamias with most nuts, such as walnuts or pecans. Warm the oil in a wok or wide, shallow pan. Add the ginger, garlic, lemongrass, chillies and spring onions and stir-fry for a couple of minutes until the garlic starts to colour. Take care not to let it burn. Keeping the heat high, introduce the prawns. As they turn opaque and colour slightly add the lime juice, nam pla and sugar. When all is sizzling, add the shredded cabbage, turning the leaves over as they start to darken and wilt. Kimball remembered asking the same question during a French cooking lesson. “I almost got thrown out of the class!” he recalled. “I guess because no one wanted to answer it.”

A Splash of Soy - Bloomsbury Publishing A Splash of Soy - Bloomsbury Publishing

Wipe out the pan and heat 1 tablespoon oil. Add the prawns in a single layer and cook for 1–2 minutes each side, or until they are just cooked through. Remove and set aside on a plate lined with kitchen paper. Add the green beans along with 1 tablespoon water, the kecap manis, sugar and salt. Cook for another 3 minutes or so, stirring regularly, until the green beans are just cooked through with a crunchy bite.Also included in this cookbook are beautiful, professional photographs of most of the recipes, making it difficult to decide which recipe to prepare next. There are so many good, mouthwatering recipes that cooks who have a taste for Asian dishes will stay busy cooking for months.