dag@tellab2.UUCP (Donald Graft) (07/25/84)
I'm not sure what countries "Indo-Chinese" covers, but the following
book may be what you want:
The Complete Asian Cookbook
Charmaine Solomon
McGraw Hill Book Co. 1982
ISBN 0-07-059636-0
This book has 500 pages with about 2 recipes per text page and many
color photos. I have found it generally reliable. It covers the
following countries:
India
Pakistan
Sri Lanka
Indonesia
Malaysia
Singapore
Burma
Thailand
Laos
Cambodia
Vietnam
Phillipines
China
Korea
Japan
Another book I have used is:
Asia's Undiscovered Cuisine
Rosemary Brisendon
Pantheon Books, NY 1982
ISBN 0-394-71002-9
It covers:
Indonesia
Malaysia
Singapore
Thailand
(some Indian and Chinese)
This book has a tremendous recipe for Beef Rendang.
Here are a couple questions for the Indian cooks out there:
1) I can't seem to make my chicken curries as dark as they
are in restaurants. They come out too light. With beef and
mutton you can brown the meat which darkens the sauce.
What is the trick with chicken?
2) What's the best way to freshen up the house/apartment after
a cooking binge. Some people find the lingering odors objectionable.
3) Got any yoghurt coriander chutney recipes that approximate those
served with papad and samosas in some restaurants?
I believe it was Lisa that said something like "give me a good curry, dal,
and paratha any time". Now there's a woman after my own heart (and stomach)!!!