Transfer to a wide bowl (this will help it cool faster), cover and leave to cool in the freezer for 20 minutes or in the fridge for around 30 minutes, until thick and gooey. The cookbook is well-written and the recipes are laid out in the traditional manner with the ingredients listed first followed by step-by-step instructions that are easy to follow. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavours, with inventive brunch ideas like a Tom Yum Bloody Mary, zesty sides like Sambal Patatas Bravas, simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies. Lara Lee draws inspiration from foodways spanning the Eastern Hemisphere; she'll lead you on a lemongrass-scented, tamarind-flecked, coconut-infused frolic through the aisles of your local Asian grocery. To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on a medium-low heat.

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.The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Lee somehow manages to make multistep recipes feel chaos-free, guiding you along the way as if she was right there in the kitchen by your side .

Every recipe a thrilling adventure for the tastebuds and the imagination' * Ixta Belfrage * 'Just reading the book makes me hungry. The author also gives a great explanation of any potentially unfamiliar ingredients and I really appreciate the tips on how to make a lot of the recipes vegetarian or vegan. Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food.