Publisher: Marshall Cavendish
Weight: 420 g
Chef KT ran a private fine dining restaurant, an is often featured in Asian newspapers and magazines. He is now also a familiar voice on radio, sharing innovative recipes and his inspiration behind them on his radio show.
In Cook Chinese with Chef KT, he shares a tantalising collection of Chinese dishes, including aromatic golden brown crispy skin chicken served with lemon pepper-salt, succulent tiger prawns coated with a luscious salted egg yolk sauce, refreshing Teochew cold crabs served with a piquant kumquat sauce and chewy glutinous rice dumplings coated with fragrant crushed roasted peanuts and sesame seeds. With an introduction to basic cooking techniques, clear step-by-step instructions and cooking and food presentation tips, even novice cooks will be inspired to heat up the stove and start cooking!
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