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A Splash of Soy: Everyday Food from Asia

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Ongoing Covid restrictions, reduced air and freight capacity, high volumes and winter weather conditions are all impacting transportation and local delivery across the globe. I'm obsessed with [Lara Lee] ... this cookbook is so delicious and so good.”— Samin Nosrat, on COCONUT & SAMBAL

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. Layered with unique flavours, each spoonful invites a new taste; on one chew it’s the gooey ripeness of banana, on the next bite it’s soy and buttery caramel, then it’s the gentle warmth of ginger or the subtle hint of spice. 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.

Introduction

I like how you can choose how long the cooking time you have for many of the recipes and that some only require a kettle: that would be perfect for university students in residence trying to save money on a food plan. (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!) 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).

Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. Place all the ingredients in a saucepan and warm gently on a low heat. Stir the ingredients together once the butter has melted, and contiune to cook until the sugar has dissolved. Remove from the heat and transfer to a serving jug or store in an airtight container in the fridge. 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. 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.

Author

Using the end of a dessert spoon, gently ripple the caramel through the brownie mixture. To do so, dip the end of the spoon about 1cm deep into the mixture and draw squiggly lines and figure-of-eight shapes all over the surface until the caramel is evenly distributed. Delicious, modern, versatile recipes influenced by Asian flavours are Lara Lee's expertise. Her recipes constantly feature in The Guardian, The New York Times, Bon Appetit, The New Yorker, Food52 and beyond because they combine incredible Asian flavours with total do-ability. An absolute delight - the kind of book that inspires meals with every reading.”— New York Times Book Review, on COCONUT & SAMBAL 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 recommended resource for those looking to broaden their Asian cooking chops without focusing on a specific cuisine or region.”— Library JournalWhen 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. 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. If you want to incorporate more Asian flavours into your everyday cooking, this is the book to turn to … absolutely mouthwatering.”— Pailin Chongchitnant 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.

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. The first bite of this banana pudding may well result in an exuberant ‘aaah’ moment, such is the beauty of the golden crumb of this magnificent cake. Soy sauce caramel soaks deep inside the banana sponge, adding moisture and soy’s savoury complexity. It’s a dessert worthy of a celebration, and lasts for several days in the fridge, magically reborn in just a few seconds in the microwave (or a few minutes in the oven, covered in foil). 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. 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 My husband considers himself something of a brownie connoisseur (I’d probably describe it as a chocolate addiction), and he told me these tamarind caramel brownies were the best he’d ever eaten. I’ll let you be the judge of that (since he is blinded by the extreme bias of love), but what is clear is that tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in this deeply chocolatey brownie.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. Stir the chocolate and butter together after 2 minutes; they should have melted together. Transfer to a large mixing bowl and combine with the sugar and salt. All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. Highly recommended. 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.

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