When the sponge is cooked, make lots of holes in it with a thin skewer and slowly drizzle 120ml of the Soy Sauce Caramel over the top, ensuring the sponge is covered evenly in the sauce. Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. --------'Simple, beautiful food to electrify the tastebuds' Meera Sodha'Makes me want to head straight into the kitchen' Anna Jones'Every recipe a thrilling adventure for the tastebuds and the imagination' Ixta Belfrage'Eclectic, imaginative and fun - a must-have for every kitchen shelf' Ken Hom

After the chocolate has cooled down for 2–3 minutes, add the room-temperature beaten eggs gradually, a little at a time, mixing well in between additions by hand. Fold in the sifted flour, macadamia nuts and espresso powder (or instant coffee and water mixture) until well combined. Put the sugars, mashed bananas, oil, eggs and salt in a large bowl and whisk them together with electric beaters for 2–3 minutes, or until thoroughly combined. I like how you can choose how long the cooking time you have for many of the recipes and that some only require a kettle: that would be perfect for university students in residence trying to save money on a food plan. (I know of big eaters that have gone through their entire food plan’s money in a month and still have a long way to go to December…when it’s a card that you swipe, it doesn’t seem like real money until the account is empty and they show up at our library food bank!) What a treat it was to get this book. The picture of the author on the cover, is a breath of fresh air, and the illustrations in the book are mouthwatering invitations to food. Preparing these recipes will be fun, not work! From the first recipe for Tom Yum Bloody Mary to the glossary at the end, the book leaves no stone unturned. Pour half the brownie mixture into the prepared tin. Remove the tamarind caramel from the freezer or fridge and drizzle half of the caramel over the brownie mixture in the tin. Cover with the remaining brownie mixture and smooth the surface with a spatula. Drizzle with the remaining caramel, covering the surface as evenly as possible.With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara's upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.

All told, this excellent cookbook belongs on every cookbook shelf; it will become a favorite with everyone who loves Asian food. Highly recommended. A Splash of Soy may not be a bible to culinary tradition but its vibrant, colourful Asian-western mash-ups would offer great inspiration for chefs considering a pop-up or themed day. A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash.

To make the caramel, melt the golden syrup and sugar together in a small heavy-based saucepan on a medium-low heat. Swirl the ingredients in the pan together, rather than stirring them. Once the sugar has dissolved and the caramel starts bubbling, continue cooking on a gentle simmer until it begins to bubble and foam, about 3–5 minutes in total. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. --------'Simple, beautiful food to electrify the tastebuds' Meera Sodha'Makes me want to head straight into the kitchen' Anna Jones'Every recipe a thrilling adventure for the tastebuds and the imagination' Ixta Belfrage'Eclectic, imaginative and fun - a must-have for every kitchen shelf' Ken Hom Also included in this cookbook are beautiful, professional photographs of most of the recipes, making it difficult to decide which recipe to prepare next. There are so many good, mouthwatering recipes that cooks who have a taste for Asian dishes will stay busy cooking for months.

I use a 20 x 30cm traybake tin. If yours is a different size, shorten or lengthen the cooking time slightly (longer for a smaller tin, shorter for a bigger one). Full of not just splashes of soy but also splashes of Asian history and culture. Dive in for Lara Lee's tantalizing recipes and do linger for her thoughtful narrative.”— Andrea Nguyen Bake for 25–30 minutes, or until cooked but gooey in the middle. Test with a skewer; there should still be a few moist crumbs on the skewer when inserted into the centre of the brownie, or a very slight smear of brown goo, but you don’t want wet batter. Sprinkle over a large pinch of sea salt while the brownie is still hot from the oven. This cookbook has the worst structure I have ever encountered. Bizarrely, the ingredients list rarely comes at the beginning of a recipe, but things get worse. For example, this is the sequence for Kimchee Pancakes with Sriracha Bacon: first an introduction (there is one for each recipe), then a list of ingredients for the bacon, then instructions for mixing a dipping sauce, instructions for mixing the pancakes, how to make it vegan (omit bacon and eggs), cooking time, ingredients for the dipping sauce, ingredients for the pancakes, instructions for cooking the pancakes, instructions for cooking the bacon, instructions for cooking eggs (note that the eggs are listed with the pancake ingredients, so it looks like they are part of the batter), assembly instructions. Who has the patience to try to cook from that? Maybe read this book for the descriptions, and then if anything really appeals to you write out the recipe yourself.

Make the marinade by mixing the softened butter, miso, 1 tablespoon of the gochujang, garlic, chilli flakes, vinegar and 1 tablespoon honey together in a bowl with a pinch of salt. A recommended resource for those looking to broaden their Asian cooking chops without focusing on a specific cuisine or region.”— Library Journal This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. Stir the chocolate and butter together after 2 minutes; they should have melted together. Transfer to a large mixing bowl and combine with the sugar and salt. Place all the ingredients in a saucepan and warm gently on a low heat. Stir the ingredients together once the butter has melted, and contiune to cook until the sugar has dissolved. Remove from the heat and transfer to a serving jug or store in an airtight container in the fridge.