A Splash of Soy: Everyday Food from Asia

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Served chilled or at room temperature, it’s the kind of pick-me-up, snacking brownie that you might nibble in the warm afternoon sunlight while sipping your last coffee of the day. Tip them, and the water, into a food processor and add a generous seasoning of salt and black pepper, then whizz to a puree. There are a lot of recipes to choose from in here that you can adapt to your taste and ability to handle the heat of chillies, Gochujang and kimchi so it is very versatile. I rarely offer a starter, preferring to put a few bits and pieces on the table for everyone to help themselves. While authenticity is not king, Lee does highlight those ingredients she considers to be ‘life-changing' and essential to appreciate a dish, for example, Tom Yom, which is used in a 15-minute soup, a bloody Mary and roast chicken recipes.

Stir-fried cabbage, prawns and lime, and gooseberry yoghurt

I know of big eaters that have gone through their entire food plan’s money in a month and still have a long way to go to December…when it’s a card that you swipe, it doesn’t seem like real money until the account is empty and they show up at our library food bank! We pay respects to all First Nations people of Australia, and recognise their connection to the land. A Splash of Soy may not be a bible to culinary tradition but its vibrant, colourful Asian-western mash-ups would offer great inspiration for chefs considering a pop-up or themed day.The recipes are preceded by a paragraph or two with information, notes and tips, giving readers insight on the culture connected with the recipes. A Splash of Soy is an exploration of the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. Author Lara Lee takes influence from her upbringing to a Chinese-Indonesian father and Australian mother, eulogising the contrasts in flavour, temperature and texture offered by the cuisine of her childhood. 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.

A Splash of Soy: Everyday Food from Asia - Goodreads A Splash of Soy: Everyday Food from Asia - Goodreads

I sometimes put a large roasting tin of tomatoes in to bake, with olive oil, sometimes garlic and sometimes not, and either thyme sprigs or a dusting of dried chillies. 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.For a more intimate summer lunch, I shall stand at the kitchen table and chop lemongrass and garlic, spring onions and soft, green spring cabbage, then toss them with fat, wild prawns in a very hot pan. This time, a platter of roast tomatoes with za’atar and dark red aleppo pepper, the fruits atop a soft mound of creamed chickpeas and a tahini-scented dressing. Fold in the sifted flour, macadamia nuts and espresso powder (or instant coffee and water mixture) until well combined. Cook for 1 minute and continue to stir, then add the garlic and ginger and cook for a further minute.