Cooking with Asian Leaves by Sanmugam, Devagi, Tan, Christopher (2004) Paperback

by Devagi Sanmugam, Christopher Tan

Many leafy vegetables are used in Asian cuisine either as a main ingredient or for flavouring. Many of these leafy vegetables are traditionally used by a particular culture, outside of which they are barely kown. Intrigued by the look and smell of a particular leaf at the vegetable stall but have absolutely no idea what its for? Cooking with Asian Leaves unveils some of the mystery behind those leaves. This book is a practical guide to using some of the more common, and some of the slightly less common leaves one comes across in Asian cuisine and at the market. Each leaf is described in detail, to help readers learn to identify them. The medicinal properties of the leaves are also included together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. Some of the leaves featured in the book include Agathi, Basil, Noni, Rice Paddy Herb, Seeru Keerai, Shiso, Ulam Raja to name some. Fille

184 pages, Paperback

First published March 27, 2004

Reviews

[Asha Carlos · Rating 4 out of 5]

I don't quite favour the recipes by Devagi but somehow loved this book to bits. I guess because I grew up in Asia and head to the wet market quite often. I find most of these leaves being sold, but can't seem to find out its uses, names in English or even its medicinal properties.

Some of the recipes do seem interesting enough for me to try them out, especially since these leaves are a lot more cheaper than the imported vegetables in the supermarket. Lovely photos of the leaves to accompany their names and appearance, as well as its uses and health values which are clearely indicated at the start before the writer provides the recipes.

A must read if you want to learn more about some of the Asian leaves available in the wet market.

[Sandy · Rating 5 out of 5]

I love this book just because it has so much information in it. Great images too so I can identify some of those difficult greens.