With its strong colours, definite textures and fresh flavours, it’s no surprise that in the last several decades, demand for the food of the Far East has become almost maniacal in urban centres around the world. But a lot of us haven’t really ventured beyond the ubiquitous Chinese though it has to be said, Chinese cooking – which has distinct regional traditions such as Cantonese, Szechwan and Mandarin – has historically influenced and today undoubtedly dominates the cooking styles of the Far East.
The cuisine of Indonesia and Malaysia is heavily influenced by Chinese as well Indian ...
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