Lemongrass and Ginger Cookbook Giveaway (Closed)

I got to know Leemei through her blog My Cooking Hut . I was very excited when she told me last year that she will be publishing her very own cookbook. As a fellow Malaysian I am super proud of her. She sent me a copy of her cookbook and I am amazed with all the wonderful recipes she created for the cookbook. In order to support her I purchased another copy from Amazon.com so that I can give it away to one of my lucky readers.

About Lemongrass and Ginger Cookbook: Vibrant Asian Recipes

Asian cooking is one of the fastest-growing cookery trends in the world – and from Chinese to Thai, Indian to Malaysian, the diverse tastes, textures and aromas of Asia can be sampled in this beautiful new cookbook. Rich in aromatic spices, herbs, and flavorings, Asian food explodes deliciously in your mouth. Now, thanks to Leemei Tan, home cooks can easily master the art of preparing this delectable cuisine. She explains how to make perfect sushi, creamy curries, spicy stir-fries, and crisp tempura, and work with noodles, kaffir lime leaves, or wasabi.

From Korean Spicy Seafood Noodle Soup and Japanese Pork Dumplings to Thai Green Papaya Salad and Indian Aubergine Curry, these imaginative recipes will inspire and delight, whether you have in mind a quick weekday meal or a feast for friends and family.

There are 7 chapters in the book that cover more than 100 recipes from all over Asia – Japan and Korea, China, Philippines and Indonesia, Malaysia and Singapore, Thailand, Cambodia and Vietnam and India and Sri Lanka. There are 3 sections in the book that will come in handy. They are ‘Basic Recipes’, ‘Basic Techniques’ and ‘Glossary’. ‘Basic Recipes’ section tells you how to make stock, how to make perfect steamed rice, making spice pastes, and etc that are used in the recipes. ‘Basic Techniques’ section will guide you how to debone chicken, prepare fresh coconut, prawns and etc. ‘Glossary’ section contains a list of ingredients with explanations that you may not be familiar with. Lemongrass and Ginger can now be purchased at all major bookstores and online stores such as Amazon, Barnes and Noble, Book Depository and etc. Take a sneak preview of the book here: http://www.mycookinghut.com/mycookbook/

Meyer Lemon Curd

The neighbor behind my house has a Meyer lemon tree and it is bursting with fruits. I can see them from my bedroom windows and thinking of all my favorite lemon treats to make from it. The neighbor sister brought me a big bag of it a couple of weeks ago. I have to say, they are the best Meyer lemon I ever had. There are so fragrant and with high volume of juicy. The Meyer lemon fruit is rounder than the common lemon, with a slight hint of orange and not as tart as regular lemon. I used it to make some lemon curd. Lemon curd is great for toast, scones, cookies, tart filler, to name just a few. If you can’t find Meyer lemons, use regular lemons instead. Do stay tune and see what I make with the rest of the lemons.

Pai Pau/Sweet Buns

Pau Pau is well known bread in Hong Kong. It is a super soft, fluffy and milky plain sweet bun. The name literally means "buns in a row” It is the basic Asian bread dough which is shaped in rolls, arranged closely together and baked. To eat them, one is to pull them apart and enjoy the incredible softness. I bookmarked this recipe a couple of years ago from Florence of Do What I Like blog and only get my lazy bones to do it now. The bread turns out great!

Tofu Fah/Tofu Pudding

I love tofu fah or everything made of soy beans. It is not easy for us to get tofu fah here like back in Malaysia where you can get it from the road side stalls. I can only get it from the Asian supermarket and that also not always freshly made. They will have containers of it sitting on the shelf together with other tofu products. Tofu fah is a type of Chinese dessert made from soymilk, the texture is soft and silky and eaten with syrup. After seeing Sonia homemade tofu fah I decided to make some myself too but the easy ways. I used store bought soy milk and without the gypsum. Knowing that gypsum is not good for health I decided to use gelatin. I tried using agar agar power but I still prefer the texture of the tofu fah using gelatin. It might not be 100% like the original tofu fah but it is good enough for me to get over my craving.