Ongline #408 My Cooking Hut

by | Mar 25, 2012 | Podcast | 3 comments

Voice Comment: (920) iPhone-1

Ongline Podcast

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Duration: 40:01 | 36.9MB | Stereo |

One of my Penang Hokkien Podcast listener, LeeMei Tan, has an interesting cook book coming out. I invited her to talk about her food journey from blogging to a published cookbook.

lemongrass_and_ginger

Find out how much influence her mom had on her cooking journey. How and when she started gaining her interests in food and cooking.

Her book is Lemon Grass and Ginger, Vibrant Asian Recipes, and I hope you’ll pick up a copy online or from your local bookstore when it’s available in April.

Please visit LeeMei’s website:

MyCookingHut.com

Be sure to follow her on Twitter and visit her website for her new cookbook give-away contest on MyCookingHut.com.

3 Comments

  1. OhChooBee

    A review on AMAZON CA

    5.0 out of 5 stars A book worth owning, Mar 18 2012
    By Greg F. Sinicrope – Published on Amazon.com
    This review is from: Lemongrass and Ginger Cookbook: Vibrant Asian Recipes (Hardcover)

    I own lots of Asian and Indian cookbooks and “Lemongrass and Ginger” has quickly become one of my favorites. I say this because lots of cookbooks have recipes and photos that look great, but when you make the dishes, they are mediocre. Not so with Leemei’s cookbook. She’s really done her homework and has tested her recipes thoroughly for the home cook. Her focus is on authentic dishes, and this is admirable since authentic recipes have stood the test of time and deserve respect. Take, for example, her sour fish curry, a Sri Lankan dish. She uses the ingredients found in that region and the result is tremendous. The dish is balanced and has just the right level of heat and sweet-sour flavor. I used a little cinnamon in my version. The sauce over rice will blow you away.
    Yes, this book is not another version of fast meals with three ingredients, thank God. On the contrary, here we have real respect for cuisines and the traditions and people who created the recipes over time. Who would want anything less?
    One other recipe I love is Leemei’s version of Cha Ca La Vong. I don’t see this recipe in many Vietnamese cookbooks, so it’s great Leemei includes it. You make a spice paste for the fish and the result is delicious — not overpowering but just right. And the combination of noodles, spicy fish, basil, dill, chives, chopped peanuts, all with a sweet-sour-spicy sauce of nuoc cham makes for a great combination of textures and flavors.
    So the book really delivers. Great job, Leemei!

  2. Leemei

    Dear John,
    I just want to say thank you so much for having me on Ongline. It’s been a great experience for me. I’m glad to be able to share with you and your listeners about my new Asian cookbook!
    After the recording, I realised I forgot to mention that there are 3 sections in my book that can 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, etc that are used in the recipes in the book. Basic techniques section will guide you how to prepare prawns, squids etc. The glossary section contains a list of ingredients that you might not be familiar with.
    I would be more than happy to receive feedback from those who buy my cookbook! Happy Cooking!

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About

Ongline Podcast documents the life of a gay Malaysian-born Chinese American. Immerse yourself in the life of a not-so-typical individual. Expand your horizon by experiencing the topics, issues, stories, and simply, the life of a gay Asian man. Until now, the voice of a minority individual has not been this loud!

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