A Splash of Soy: Everyday Food from Asia

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Fill two bowls with ice-cold water and soak the lettuce leaves and spring onions to crisp them up while you prepare the other ingredients. From the first recipe for Tom Yum Bloody Mary to the glossary at the end, the book leaves no stone unturned. 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.

I believe that everything you need to know about how to make a wonderful Asian dish, from easy to a bit more complicated, is between these pages. Cook the tofu and mushrooms in 2 tablespoons oil on a high heat until lightly browned, and set aside.However some recipes are not written well (pavlova, but still delicious), or have the feel of being scaled down from a larger batch or converted due to unusual measurements (5 Tbsp, 1/3 cup + 1 Tbsp etc) making prep time longer/more cleanup. 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. 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. So into this book already - the recipes all look deliciously tempting and the photography is vivid and engaging. 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.

Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. 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.

There's something delicious here for you no matter how much effort you're looking to put into dinner tonight. It feels slightly wrong to give a rating for a cookbook that I haven't cooked from, but I wanted to remember how much potential this one had.

The author also gives a great explanation of any potentially unfamiliar ingredients and I really appreciate the tips on how to make a lot of the recipes vegetarian or vegan. I always have a running argument with my grandkids and my husband about cleaning up as you go along. The result is a fun and practical companion for home cooks looking to expand their Asian repertoire. This excellent cookbook includes recipes from all over Asia, and, while many of the recipes are popular and well-known, there are dozens of new and unique recipes that most of us haven’t heard of.We tore our way through Sambal Shrimp with Coconut and Cashews, Tom Yum Roast Chicken, Pickled Ginger Soba Noodle Salad, Tofu and Cabbage Okonomiyaki, Lemongrass Pork Burgers and much more. Grease and line a 20 x30cm tin with baking parchment, ensuring there is some overhang of paper over the edges so you can easily lift the brownies out of the tin later. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavours, with inventive brunch ideas like a Tom Yum Bloody Mary, zesty sides like Sambal Patatas Bravas, simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies.

To serve, scoop 2 large spoonful’s of the mixture into each lettuce cup, top with curly spring onions and serve with lime wedges.Made the banh mi and blondies so far (both amazing) and have the glazed tofu lined up for this evening. Dive in for Lara Lee's tantalizing recipes and do linger for her thoughtful narrative' * Andrea Nguyen * 'One of the most exciting cookbook authors around' * Andy Baraghani * 'If you want to incorporate more Asian flavours into your everyday cooking, this is the book to turn to . Asian food has it all - contrasts of flavour and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after. Also included in this cookbook are beautiful, professional photographs of most of the recipes, making it difficult to decide which recipe to prepare next.