A Splash of Soy: Everyday Food from Asia

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She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen. Lara Lee is a rising star of the international food scene. 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. Lara Lee is a rising star of the international food scene. 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. Written in Lara Lee's signature voice and style, with gorgeous color photographs of her life and her food, A Splash of Soy is the must-have guide to easy, mouthwatering Asian-inspired cooking. 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.

When the sponge is cooked, make lots of holes in it with a thin skewer and slowly drizzle 120ml of the Soy Sauce Caramel over the top, ensuring the sponge is covered evenly in the sauce. Preheat the oven to 190°C/170°C fan. Lightly grease a 20 × 30cm traybake tin and line it with baking parchment, allowing some overhang on each side so that you can easily lift it out of the tin after cooking.

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Toast the coconut in a wok or large frying pan over a medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate. 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. Peel the ginger and grate it finely. Peel and finely chop the garlic. Remove the outer leaves of the lemongrass, then very finely slice the inner leaves. Finely chop the chillies, removing the seeds if you wish. (They will add a little extra heat if left in.) Shred the spring onions finely. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.

Lara Lee is a rising star of the international food scene. 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. --------'Simple, beautiful food to electrify the tastebuds' Meera Sodha'Makes me want to head straight into the kitchen' Anna Jones'Every recipe a thrilling adventure for the tastebuds and the imagination' Ixta Belfrage'Eclectic, imaginative and fun - a must-have for every kitchen shelf' Ken Hom A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash.

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Put the sugars, mashed bananas, oil, eggs and salt in a large bowl and whisk them together with electric beaters for 2–3 minutes, or until thoroughly combined. Add the lemon zest to the yolk mixture. Stop the machine, remove the bowl then stir in the yoghurt, using a large metal spoon. Sieve together the flour and cornflour then mix this into the batter. Heat 1 tablespoon oil in a wok or large frying pan on a high heat. Add the pork and cook, stirring, for 6–8 minutes, or until cooked through. Remove and set aside.

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). To make the salad, peel the cucumber, cut in half lengthways and remove the wet, seedy core. Slice the flesh into pencil-thin pieces and put them in a bowl. Cut the gherkins or cornichons in half lengthwise then add them to the cucumber. Scatter over the bottled green peppercorns. 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. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash. 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.In addition, there are a lot of sections at the end of the book including necessary pantry items, kitchen tips, knife skills, types of soy sauce, chilies, rice wine, and sourcing, storing and substituting ingredients. There is also a glossary. The recipe list is followed by lists of vegetarian, gluten-free and dairy-free recipes. There is an Index. 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. There are few photographs of the food, and they all seem to have been taken from a huge distance. There are lots of pictures of the author. The structure of the book is really a shame because some of the recipes do sound like that would be very flavorful, but there are too many ingredients I can’t possibly find (like kecap manis). Sometimes substitutes are given.

Australia, she says, has always explored playful interpretations of the dishes introduced by the country's immigrant communities. Accordingly, A Splash of Soy is not a homage to authenticity but features recipes that retain traditional flavour combinations with simplified technique and fun twists. Sift in the flour, ground spices and baking powder and fold them into the mixture with a spatula until just combined. Pour into the prepared baking tin and bake for 25–30 minutes, or until the sponge is just firm and springy to the touch (a skewer should come out clean when inserted into the centre). 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. 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.Sometimes, summer lunch is a small event but nonetheless special. If this is an intimate lunch I am happy to make something for just two of us to share – a stir-fry, perhaps, (something I will never consider for a large group) that can be cooked while you chat, the kitchen doors wide open to the sunshine. 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. Stir in most of the toasted coconut and cashews, reserving a little of each for garnish, and return the prawns to the pan. Toss everything together. Transfer to a serving plate and sprinkle with the remaining coconut and cashews. 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.