Southeast Asian Food and Drink
Introduces the cooking and food habits of Southeast Asia, including such recipes as prawn soup and fried rice, and provides brief information on the people, agriculture, and festive occasions of the area.
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Southeast Asia and its people
Cooking equipment and methods
Meals and customs
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Asian cooking Bali banana leaves beansprouts Bookwright Press brown sugar celebrate chicken chilies and lemon-grass Chinese communities chopped coriander leaves cloves of garlic coconut milk coriander cucumber cuisine curries dips drinks eggs exotic feast Festival Filipino fish sauce flavoring food Southeast Asian fruit garlic garnish ginger grated green chilies hawkers Heat herbs and spices ingredients juice lemon Luzon Malay Malay cooking Malays and Indonesians Malaysia mangoes meal meat Muslims nasi lemak nom pla omelet onion paddy fields peanut pepper Peranakan Philippines popular pork poultry prawns pungent recipes red or green restaurants rice wine rijsttafel salad salt sambal satay seafood served shrimp paste simmered Singapore sliced snack soup South Sulawesi Southeast Asia Southeast Asian food soybean specialty stores spicy spoon steamed stir-fry Straits Chinese tablespoon of oil tamarind taste teaspoon Thai Thai cuisine Thailand tomato Torajas traditional trasi tribes Turo-turos usually Vietnam Vietnamese