A Splash of Soy: Everyday Food from Asia

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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. 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. 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.

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. 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 HomWe 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.

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. 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.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.