Published by Periplus Editions with editorial offices at 61 Tai Seng Avenue, #02-12 Singapore 534167.
Copyright© 2002 Periplus Editions (HK) Ltd.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without prior permission of the publisher.
ISBN: 0-7946-0006-9 (paperback)
ISBN: 0-7946-0083-2 (hardcover)
ISBN: 978-1-4629-1710-5 (ebook)
Library of Congress Control Number: 2001096483
Distributed by
North America, Latin America & Europe
Tuttle Publishing, 364 Innovation Drive
North Clarendon, VT 05759-9436, USA
Tel (802) 773-8930; fax (802) 773-6993
[email protected]; www.tuttlepublishing.com
Asia Pacific
Berkeley Books Pte Ltd, 61 Tai Seng Avenue, #02-12
Singapore 534167
Tel (65) 6280-1330; fax (65) 6280-6290
[email protected]; www.periplus.com
Japan & Korea
Tuttle Publishing, Yaekari Building, 3rd Floor
5-4-12 Osaki, Shinagawa-ku
Tokyo 141-0032, Japan
Tel (81-3) 5437-0171; fax (81-3) 5437-0755
Indonesia
PT Java Books Indonesia, Jl. Kelapa Gading Kirana
Blok A14 No. 17, Jakarta 14240, Indonesia
Tel (62-21) 451 5351; fax (62-21) 453 4987
PRINTED IN SINGAPORE
Tropical Asian Cooking
Exotic Flavors from Equatorial Asia
recipes by Four Seasons Hotels
photography by Masano Kawana
styling by Christina Ong
text by Wendy Hutton
contents
by Nobuyuki Matsuhisa
Whether it's an early breakfast or a mid-morning brunch taken after that first exhilarating dip in the sea or swimming pool, the fresh beauty of a tropical morning deserves to be celebrated at the table. Wake up to refreshing ideas for tropical smoothies, cereals, jams, Chinese omelets, Indian pancakes, congee, and Indonesian deep-fried bananas.
In the warmth of the midday sun, think light bites, spicy salads, and cooling sweets. Be inspired by noodles—both fried and bathed in broth—by delicate, tropical soups, steamed fish, and lightly poached, fragrant poultry dishes. Finally, cool off with coconut, palm honey, and pandan ice creams or stretch out below a whirling ceiling fan and embrace the afternoon with a slice of sublime passionfruit cheese cake.
The freshness that comes with the evening sharpens the appetite. There is plenty of time to spend on the preparation and leisurely enjoyment of food that celebrates the end of a wonderful day. Fish dishes run the gamut from grilled and simmered snapper to spiced tuna steak with citrus salsa. Have tiger prawns served with a vindaloo dip, or opt for the ultimate in spicy seafood: Singapore's famous chili crab. For meat lovers there is Vietnamese beef, fragrant coriander steak, beef with rendang marinade, and tandoori lamb.
Decorate your table and garden for a special alfresco party and delight guests with scented candles, tropical orchids, and colorful table throws against a backdrop of haunting gamelan, funky tabla, or Asian jazz fusion. Finger-food is the name of the game when it comes to casual entertaining. Enjoy spring rolls, chapati wraps, succulent satay, Balinese sushi, Asian pizza, and Chinese pot-stickers, and to cap it all ... banana, chocolate, and fresh mint samosa!
foreword by nobuyuki matsuhisa
This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating to me is the interaction between the cuisines—the new combinations that arise, combining and yet preserving the distinctive character and strength of the indigenous dishes and ingredients.
This modern, fresh approach to Asian cooking is the kind of food I love—honest food that is easy to put together and guaranteed to please. I have been fortunate to cook at several of the Four Seasons hotels throughout Asia, swapping tips with chefs who hail from every corner
