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. 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. 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. Pour half the brownie mixture into the prepared tin. Remove the tamarind caramel from the freezer or fridge and drizzle half of the caramel over the brownie mixture in the tin. Cover with the remaining brownie mixture and smooth the surface with a spatula. Drizzle with the remaining caramel, covering the surface as evenly as possible.

All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. Highly recommended. 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.

Ongoing Covid restrictions, reduced air and freight capacity, high volumes and winter weather conditions are all impacting transportation and local delivery across the globe. 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. There is an excellent list of suggested pantry items which helps when shopping at an Asian grocery store. Many of the recipes, however, call for ingredients that most already have in or fridge, freezer, or on our pantry shelves. The recipes are preceded by a paragraph or two with information, notes and tips, giving readers insight on the culture connected with the recipes. This is not only helpful, but also fascinating. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow. 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.

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.Preheat the oven to 200°C/180°C fan and set up the middle shelf for baking. Roast the macadamia nuts for 6–8 minutes, or until golden brown, then remove and set aside. Sprinkle with the ginger, if using, and leave for 10 minutes to soak up the sauce. Carefully lift the cake out of the tin and cut it into squares. Serve warm with a scoop of ice cream or whipped cream and an extra drizzle of the remaining Soy Sauce Caramel.

If you want to incorporate more Asian flavours into your everyday cooking, this is the book to turn to … absolutely mouthwatering.”— Pailin Chongchitnant 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. 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. 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. 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).

Full of not just splashes of soy but also splashes of Asian history and culture. Dive in for Lara Lee's tantalizing recipes and do linger for her thoughtful narrative.”— Andrea Nguyen I'm obsessed with [Lara Lee] ... this cookbook is so delicious and so good.”— Samin Nosrat, on COCONUT & SAMBAL 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.