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Asian One-dish Meals, by Lee Geok Boi
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Asian One-dish Meals provides the perfect solution to one-dish wonders that are suitable for any occasion. Complete and satisfying meals can be prepared with little fuss for the family on weekdays, while party-type one-dish meals that allow guests to put the dish together themselves make it fun and engaging for all involved. Written in easy-to-follow step-by-step format, the recipes are suitable even for those new to cooking, while the wide selection of recipes make it a treat for experienced cooks wanting to extend their range. A comprehensive glossary of spices, herbs and key ingredients provide necessary information and guidance to using and selecting ingredients, while tips accompanying the recipes offer cooking options and helpful advice.
- Sales Rank: #6245143 in Books
- Published on: 2012-11-01
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .75" w x 8.25" l, .0 pounds
- Binding: Paperback
- 180 pages
About the Author
Lee Geok Boi is a Straits Chinese with a life-long experience in all aspects of good food from eating, to cooking and writing. She combines her interest in cooking with travel and her food experiences spanned the globe when she went around the world without flying. She was a food critic for several Singapore newspapers, namely New Nation, The Straits Times and The Sunday Times, and she continues to contribute recipes to various publications after retirement today. She has several cookbooks on Straits Chinese and Southeast Asian food to her credit, including Classic Asian Noodles, Classic Asian Rice and Classic Asian Salads.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Good, With Reservations
By Skimmer
I ordered this book on the strength of the list of recipes. It has just arrived, so I am not yet able to speak to the finished products. I am somewhat let down. It isn't as well written or as interesting as I had hoped. What I can say is that you need to be very wary of the claim that it is usable by those 'new to cooking.' I would say they should have left it for 'experienced cooks.' The directions are scanty, and assume a lot of prior experience and knowledge about these various noodle types, and Asian cooking techniques. For instance, if you are not really up on the many varied types of Asian noodles, the blanket instruction to 'soak the noodles in cold water' can be confusing--not even any times given for soaking the various noodle types. And my experience tells me you really do need to know just how to handle the particular noodle you are dealing with. This is especially true if you are trying to eat gluten-free, and need to know just what the different Asian noodles are made from. The gluten-free noodles are trickier than wheat noodles to get good results.
Just telling you to blanket 'soak in cold water,' or 'cook noodles' before making soup, is not good enough, because the reality is that some require soaking in just-boiled water, some in hot, some in warm, some in cold, and some need just a brief cooking time in simmering water. Plus you need to know exact soaking and simmering times, and what to do at the end of the soaking or simmering. This same scant instruction applies to using dried mushrooms, and to the size of many things just described as 'sliced,' or 'sliced into strips,' when this is an unfamiliar ingredient, like fish cake. Or, if you've never used squid, what is the difference between 'small squid' and 'squid rings?'
The Stuffed Tau Pok recipe says to mix shredded cucumber and coarsely shredded lettuce (what kind?) with bean sprouts ('blanched" but no instructions for how long, or, as other cookbooks tell you, to immediately plunge them in ice water to keep them crisp), and to stuff 'deep fried spongy bean curd' (no instruction about exactly what this is, although there is a photo which could help you somewhat). I am immediately worried about the amount of liquid that is going to come out of the cucumbers and lettuce, especially as you are directed to stuff the bean curds with these very watery shredded vegetables, and then set aside until you grill them, and meanwhile make a dressing for them. When you do grill them, it is in a toaster oven or under a grill (broiler?), to 'crisp them,' but no instructions for how far from the heat or how long or if you are supposed to turn them over??? Even as an experienced cook, I am wary of trying this recipe.
So, it may be that you have to approach this cookbook with the idea that the first time or two you try a recipe, you are on a learning adventure, and may not like the results, but could see the possibilities down the road somewhere.
At the same time as receiving this book, I have been looking over several of Martin Yan's cookbooks checked out of my library. I find them to be excellently written in all the areas of problem in 'Asian One-dish Meals.' And, although he is not considered a classic Chinese chef, and you may find him a bit cheesy on air, I am experienced enough to see that his recipes are probably going to yield pleasing results from the outset, especially for a beginning cook in this culinary area.
Also, as far as learning about Asian noodles, I highly recommend 'Noodle' by Terry Durack and Geoff Lung (Aug 1999), which not only gives you beautifully photographed ingredients and well-written, interesting recipes, but a very clear and extensive instruction (including excellent comparison charts) on how to successfully deal with every different type of noodle, and which type to chose for which kind of dish. If you have this knowledge and have cooked at least a little from Durack's book, and from some of Yan's recipes, then you might be the 'experienced cook' referred to in 'Asian One-Dish Meals,' which does have a longer recipe list to choose from than Durack's book, but not than Yan's.
It will remain to compare the results, as I cook from each book. I think, without the careful, in-depth instruction in 'Noodles,' just diving into 'Asian One-dish Meals,' you could find yourself in the kinds of noodle messes I experienced trying to learn to use rice sticks and bean threads without instruction, coming from an Italian pasta background. Yuck! It was a long time before I even found one book with a sidebar instruction on how to soak the rice sticks, but no good info on the many other Asian noodles. Therefore, 'Noodles' is like a great treasure of knowledgeable help, if you love Asian noodles. And Yan's books can get you going quickly with confidence on the general techniques (try his 'Quick and Easy,' and his 'Asian Favorites' has you roaming outside China far and wide).
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