A Splash of Soy: Everyday Food from Asia

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With this sophomore effort, she widens her purview to the cooking traditions of East and Southeast Asia.

Asian food has it all – contrasts of flavour and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after. Add the Shaoxing wine and soy sauce to the pan and cook until the liquid evaporates, about 2 minutes.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. The structure of the book is really a shame because some of the recipes do sound like that would be very flavorful, but there are too many ingredients I can’t possibly find (like kecap manis).Wipe out the pan, then add 1 tablespoon oil on a medium-high heat and add the onion or shallots and mushrooms.