Publisher: Marshall Cavendish
Weight: 659 g
Cook Malaysian has been the worthy companion of novice cooks and seasoned chefs since 1980. This collection of recipes has now been fully revised to meet the changing tastes and preferences of today's generation. The quantities of sugar, salt and oil have been reduced and recipes no longer require the use of monosodium glutamate. This new edition also features 20 additional recipes including Stuffed Fried Bean Curd with Chilli and Plum Sauce, Bitter Gourd Kerabu, and Seafood Tom Yam.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.