Have you eaten? cookbook – more sneak peek

“I want the cover with your face on it!”

Well, I am no model material but flattered (and blushing) that some readers in UK actually requested for my upcoming cookbook Have You Eaten? with the cover of my face instead of the alternative cover which is a bowl of delicious Assam Laksa on the front. Well, don’t panic… yes, UK, US, and the rest of the world, you will all get the book with the same cover, the bowl of laksa is just an extra jacket on top of the cover which is only available outside Australia. I hope that clears up some confusion.

But not long now, the book will hit the shelves on 1st September in Australia and October in UK. My publisher Hardie Grant Publishing has been working around the clock to make sure I will be visiting as many cities as possible for the book tour. In the mean time, I am also organising a book launch party in Sydney, and of course everyone is welcome! It will be a great fun night!

So to make sure you are on our invitation list, please sign up our mailing list if you haven’t already, so that you don’t miss out the party. Plus, we will also announce soon a HUGE competition with a fabulous prize that you want to win it!

But for now, here I have a few more sneak peeks from the cookbook to whet your appetite. Let me know what do you think of the cookbook so far? Excited?

Every recipe in the cookbook has been tested. During the development phase, I’ve invited a number of home cooks to test out the recipes for me and am very pleased with the results and their feedback. Here you can read more about their experience and process testing the recipes from the cookbook.

Phouc’n Delicious

There’s no place like OZ

 

There are also videos we’ve shot for the ‘Have You Eaten?’ e-book version. This video is to show you how simple it is to dish up one of my favourite Malaysia street food, Char Kuey Teow. I like some Malaysians already been asking me after watching the video, “Where’s the pork fat? Where’s the cockles (blood clams)? Where’s the chilli?” I think my recipe is designed to be easily achieved by any home cooks, rather than chasing after the most authentic secret formula for CKT. I mean, you simply can’t achieved that same “wok hei” with a domestic cook top to really give the dish that smokey caramelised flavour like you will get at hawker stalls. But hey, I vouch for this recipe is just as good!

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