Chef KT ran a private fine dining restaurant, an is often featured in Asian newspapers and magazines. He is now also a familiar voice on radio, sharing innovative recipes and his inspiration behind them on his radio show. In Cook Chinese with Chef KT, he shares a tantalising collection of Chinese dishes, including aromatic golden brown crispy skin chicken served with lemon pepper-salt, succulent tiger prawns coated with a luscious salted egg yolk sauce, refreshing Teochew cold crabs served with a piquant kumquat sauce and chewy glutinous rice dumplings coated with fragrant crushed roasted peanuts and sesame seeds. With an introduction to basic cooking techniques, clear step-by-step instructions and cooking and food presentation tips, even novice cooks will be inspired to heat up the stove and start cooking!
Sprache
Verlagsort
Maße
Höhe: 255 mm
Breite: 190 mm
ISBN-13
978-981-4516-40-2 (9789814516402)
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Schweitzer Klassifikation
Chef Yeo Kian Tiong graduated with a degree in Culinary Science under the Le Cordon Bleu programme at the Texas Culinary Academy, USA. During his training in the USA and Hong Kong, he specialised in Japanese and Chinese cuisine, with a focus on Cantonese and Sichuan cooking. Back home in Singapore, Chef Kian Tiong became the executive chef of Xi Yan, a private fine dining restaurant serving modern Asian cuisine. Today, he is executive chef and owner of The Cornerstone cafe and part owner of Ramen Monster. He also hosts a weekly cooking programme on radio. An advocate of Chinese cuisine and culture, Chef Kian Tiong hopes to inspire others to appreciate and enjoy Chinese cooking through the recipes in this book.
