Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on May 05, 2011, 03:12:16 am
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I haven't seen too many comments on our new Asian cookbook so after going through it last night and making a list of things I might like to try, I thought I'd give my opinion and then leave the discussion open for others to have their say. I'm sure we will all have differing views.
Generally I found things had too many ingredients, a lot of them simply not available in the suburbs so it would mean a special trip to town to the market shops and therefore couldn't be made on the spur of the moment as I like to do.
A couple of items had (see this book) alongside them but I couldn't find an explanation in the glossary. These were Soya Bean Milk and XO chilli sauce - I wasn't going to bother commented on that fact when it was just the Soya Bean Milk as I presumed they mean just ordinary soya milk which you can buy at any supermarket but when the XO chilli sauce popped up, I really needed an explanation of that one as it obviously was not just any chilli sauce. I have googled it this morning and Lee Kum Lee have it in their range. With some of these ingredients I felt it would have been nice to have an alternative that we might already have in our cupboards to swap for the more exotic ones. I have the feeling that I am going to be omitting some items from recipes simply because I can see it all becoming rather expensive if you are not going to be cooking these meals all the time.
My biggest complaint with any recipe book coming out of H.O. is the lack of explanation as to how many serves it will make. We would presume 4 serves but even at the beginning of the book I could not find that statement. One recipe does say it serves 6-8 which is what makes me think everything else must be 4 serves.
I was unable to tell how hot some of the dishes may be, not knowing the ingredients that well at times. A heat rating would have been a good addition to some of the recipes. It would have been useful also to have suggestions as to what to serve with some of these recipes as some are not a complete meal and need something else other than rice.
I think there is only one beef recipe which actually tells you to use round steak, the rest of them just say beef. These recipes have been tested in the H.O. kitchen so how hard would it be to tell us what meat they used and would recommend so that we don't use the wrong cut and end up with tough dish.
At first I was struggling to find anything I thought I'd make, some of the recipes are far too long but thankfully in the end I have made a list of things to try - 23 in all with only one of them from the dessert section. Starting off today with Babi Tempra - Pork with lime and soy which will not surprise a few of you.
I hope this is constructive criticism and is not taken the wrong way by anyone involved in the cookbook but I will look forward to reviews of recipes so that perhaps I might try some of the things I have not included on my list. The recipes certainly seem authentic Asian and I've always been a Westernised Asian food lover myself so I guess that is where the problem lies. I would have liked to have seen some more simple soups included in the book too.
Looking forward to views from others. Thermoheaven has already told us of her favourites so I have put them on my list of things to try.
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I have only just received my copy too JD, but I have to say I agree with you. I'm only halfway through it but my initial thoughts are that it seems a little bit out of reach and I'm a fairly seasoned Asian cook.
Now I'm not living near the central markets I too will have to make a special trip, although I do work near there so can pop in at lunchtime.
I might comment more once I've had a better look but it seems to me that in their efforts to be authentic it might put others off from giving them a try?
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Thanks thermoheaven, we will just have to make some of the dishes, post our reviews and hopefully encourage others to buy the book and try some of the recipes. I am happy if I get 1 good recipe from a cookbook so I am sure this one will surpass that number. I think the book is aimed more towards Asians living in Australia than Australian people who enjoy Asian food - it is perhaps a little too authentic for us.
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Thanks for the review JD. I don't think I will bother getting it as we don't have an Asian grocer close-by or anywhere that would stock the ingredients.
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Good review Judy. I decided not to get the book because of the difficulty sourcing some of the ingredients where I live. Unless I can buy them from a normal supermarket (no Asian grocers here) then I'm in trouble. I don't mind ordering some things on line like I did with some spices etc for the Indian book, but I'm not as much 'into' Asian as I am Indian. :) I look forward though to reading peoples reviews. ;D
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A couple of items had (see this book) alongside them but I couldn't find an explanation in the glossary. These were Soya Bean Milk and XO chilli sauce - I wasn't going to bother commented on that fact when it was just the Soya Bean Milk as I presumed they mean just ordinary soya milk which you can buy at any supermarket but when the XO chilli sauce popped up, I really needed an explanation of that one as it obviously was not just any chilli sauce.
For those who would prefer to make their own there is a recipe for the XO chilli sauce on page 11 of the book and the soy milk recipe is on page 24
JD I'll email you a pictorial of some of the more unusual ingredients used in this book. It might help if you do get a chance to visit an Asian store or the central markets. I have an Asian grocer 5 minutes down the road, but I know not everyone is so lucky!
I'm really looking forward to trying the Hainanese chicken rice as this is one of my favourites when we go out to eat.
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I don't think this book is intended for mainstream Aussies who cook the occasional Asian dish and proclaim their love for Asian food. I think this cookbook has a very specific market. In addition to it being "Asian", it's very Malaysian/Singaporean (what else would anyone expect considering one of the contributors is Singaporean?). My guess is that HO is targeting the Malaysian/Singapoean population in Perth. If anyone were to show this cookbook to say a Hong Kong Chinese person, quite a few of those dishes would be considered quite alien to them as well. Most of the Australian population see mostly Cantonese/Hong Kong style food in the restaurants (and of course, Australian Chinese food), so to most of us, that is Chinese food. The few recipes I like out of the Asian cookbook aren't particularly strange to the Australian palate; they could be something some people haven't tried before, but they are definitely not soya bean milk, which I find quite different.
In all fairness, I view this cookbook as I do any other - if I find a few recipes out of it worthwhile, I'm happy - I have tons of cookbooks I've never cooked out of, so finding a few things I'd like to make is a bonus. I only do the salmon soup out of the seafood cookbook, and I don't think I've ever cooked out of the Indian or vegetarian books - not yet, anyway.
HO is probably trying to address those people who say it can't cook Chinese food. The tm can cook Chinese food, and it can do it very well, but I'd say those people who can't see it cooking Chinese food probably aren't into cooking that much and can't see past the risotto and pasta in the demo. It's a pity HO don't want to show any flexibility with their demo dishes - if they did, I'm sure many more doors would open.
That's my 2c worth.
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thermoheaven I think you've hit the nail on the head about HO and the very basic demo. Everyone on this forum knows there is more to the TMX than custard, if only potential owners could see what it can really do.
Can anyone shed any light on why the demo's are so rigid?
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I have ordered this book have not received it yet, but I will be happy if I get a couple of new recipes out of it. As Judy said it will be good when people start cooking some meals and post reviews.
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Can't wait to get it as DH is from shanghai and wants to cook with tmx. Just wish we could get some written chinese recipe books for him.
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just google "thermomix Taiwan" - I'm sure you should be able to find the Taiwanese books.
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Thank you for the fabulous review Judy. I have only glanced at it and hope to have a much better look when I get home.
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Hello all,
I actually cooked the chicken rice from the Asian cookbook.. My husband and I love it very much. The reason why because most of the times we had the chicken rice outside which cost us $8-$10 per meal.. Guess what? It's actually save our money by using the TM to cook it and it's lovely~
I think this cook book is more for Asian bcoz in EDC, more on western food. I guess for Asian cooking, more ingredients involve but I do love the dishes from EDC as well.. ^_^
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I just I got the book yesterday arvo, and have had a quick look. I don't have much in the way of Asian ingredients, but thats okay I will pick out something and see how we go. My opinion at the moment is that when putting together a book it is very hard to cater for all. If you did a westernised version, those people that wanted true Asian would be disappointed - and vice versa. I look forward to trying Alvans dumplings and all the recipes that people say are really good. Maybe someone can post some more westernised di shes on the forum? I think that considering Asians generally tend to be nice and slim, I should perhaps cook a liitle more like them (please excuse me, if this sounds like a racist comment - but its intended as more of a compliment if anything).
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Thank you Judy for the initial comprehensive review and all other lovelies for further posts!! Should have read this thread prior to commenting on your Sweet and Sour Prawn review JD. :)
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I just I got the book yesterday arvo, and have had a quick look. I don't have much in the way of Asian ingredients, but thats okay I will pick out something and see how we go. My opinion at the moment is that when putting together a book it is very hard to cater for all. If you did a westernised version, those people that wanted true Asian would be disappointed - and vice versa. I look forward to trying Alvans dumplings and all the recipes that people say are really good. Maybe someone can post some more westernised di shes on the forum? I think that considering Asians generally tend to be nice and slim, I should perhaps cook a liitle more like them (please excuse me, if this sounds like a racist comment - but its intended as more of a compliment if anything).
Oh I love Asian dumplings. I will be interested to see how they go CP63. I agree that it is hard cater for everyone and you really do need authentic ingredients to make authentic food. It's just a shame some of us don't have access to them. I guess also that if we want more westernised Asian food we can always convert woman's weekly asian recipes. ;D
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Thank you very much for the review, JD.
Where did you all order the book from? I can't find it anywhere (apart from eBay Australia, and not shipping to Europe)
France / Germany / UK webistes don't even list it in the cookbook section...
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It has only just been released here in Australia Lemongrass and I purchased mine through my consultant. I notice it has not yet appeared on this link (http://www.thermomix.com.au/01-cookbooks.html) which lists books available for the TMX from our Head Office in Perth. If you are prepared to pay the postage I'm sure someone can organise to have one sent to you. Perhaps one of the consultants can give you more information as I am not one myself.
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I adore true Asian food having travelled to Thailand, China & Vietnam. Pondering getting this book, but I'd like to see it first.
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I contacted the UK Thermomix office to ask if they had this book and the person I spoke to said she hadn't heard of it.... I'll give them another month or so and then try again ;)
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I contacted the UK Thermomix office to ask if they had this book and the person I spoke to said she hadn't heard of it.... I'll give them another month or so and then try again ;)
The info I was given is that they are expecting to get it in a month or so.
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Great news Caroline :-* :-* I guess the person I spoke to wasn't up to speed. Thanks for letting me know
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Thank you very much for the review, JD.
Where did you all order the book from? I can't find it anywhere (apart from eBay Australia, and not shipping to Europe)
France / Germany / UK webistes don't even list it in the cookbook section...
where are you from lemongrass?? as far as im aware it isonly available in oz so you would need to contact HO and ask them... mentioned the book to my consultant (in france) and she had no idea such a book existed but saying that it wouldnt work well here as asian food isnt overly popular and definately not food thats too spicy. On another hand France and im sure other countries also have their unique cookbooks..we have one called roughly translated 'small plates for big tables' a bread book and a soups for all seasons which i havent seen in other countries..it is a pity that the books arent available worldwide and translated for sales elsewhere. Ingredients are definately a problem for some countries but then again the travelling with thermomix book has all sorts of ingredients not readily available but states alternatives easier to find (well does in the french version anyway). Getting back to the main question you can get pretty mucvh any books from other countries if you explain your situation and they are usually very happy to send you whatevedr books you would like...
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Thank you very much for your replies. Meagan got in touch with me and suggested to send me a copy of the book, which I gratefully accepted. We're now trying to figure out how much shipping would be, etc... Considering that problem almost solved, I forgot to come back onto this thread :-[
Frozzie, I also live in France, and I do agree there wouldn't be enough of an audience for the asian cookbook.
Is it "Petits plats pour grandes tablées" you're referring to ? Is it any good? We're only a partyu of two at home, and don't quite qualify for "grandes tablées" :)
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good to hear lemongrass..so are you from somewhere else orginally or a 'local' here in France and where abouts are you at?? Im in Tours...its good to hear there are more members from France on here though...was feeling quite alone there for some time haha :D
re the book yes its the petits plats pour grandes tablées and I havent tried anything out of it at yet...been way too busy to try anything new but looking through it I quite like it even though its made for several people either large families or last minute dinner parties etc ...the meals look quite good and you can always divide them by 3 (the meals are for min 6 peoples sometimes 8 but that shows in the ingredients with normally over a kilo of meat, fish or other)...i got mine as a demo gift and i think its the current demo gift at the moment (yep just checked it is as well as the 100 façons book which is also good and the envie de desserts which i wasnt that impressed with)... I love the front of the book also with little basic ideas of making basic ingredients being used in several ways making them go further. Even though we are only 4 and really only 2 and a half as my kids eat next to nothing...sometimes a couple of spoons at best but i like it as the meals seem tasty but simple yet suitable for guests...a useful book to have around..maybe ask your consultant to show you a copy..the recipes are interesting also like the duck crumble with dried fruit and chestnuts...yum and i have found the french cookbooks to be well tested and i havent had a bad recipe yet from the books...ask you consultant to show you a copy as she would have it with her or him as its the monthly cadeau hotesse!
blab over ..hope this helps! :)
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Frozzie that duck dish sounds great - have you tried it yet? I love duck!
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no not yet but should do this week so when i do ill let you know if its any good ill send you the recipe or even better post it :)
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I was really shocked when I opened the book and found very authentic recipes, and like Judy, would have liked to have seen some alternatives. The first recipe I tried was the chili prawns, and they had candlenuts in the ingredient list. When I googled them I found you could use macadamia nuts, or cashews, and find it difficult to understand why they didn't add these substitution ingredients in brackets. The prawns were really good, and tonight I made the spicy shredded chicken and it was delish! I think it was just a little overwhelming at first. I am really keen to try the soup filled dumplings, as we had them in NY and just loved them, I have to say that the 100g of pork fat was a turn off though! I too would have liked some helpful comments like "ask your local butcher to help out here". Overall a really interesting book though
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Here's the contents list (http://www.forumthermomix.com/index.php?topic=6116.15)
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I don't think this book is intended for mainstream Aussies who cook the occasional Asian dish and proclaim their love for Asian food. I think this cookbook has a very specific market. In addition to it being "Asian", it's very Malaysian/Singaporean (what else would anyone expect considering one of the contributors is Singaporean?). My guess is that HO is targeting the Malaysian/Singapoean population in Perth. If anyone were to show this cookbook to say a Hong Kong Chinese person, quite a few of those dishes would be considered quite alien to them as well. Most of the Australian population see mostly Cantonese/Hong Kong style food in the restaurants (and of course, Australian Chinese food), so to most of us, that is Chinese food. The few recipes I like out of the Asian cookbook aren't particularly strange to the Australian palate; they could be something some people haven't tried before, but they are definitely not soya bean milk, which I find quite different.
In all fairness, I view this cookbook as I do any other - if I find a few recipes out of it worthwhile, I'm happy - I have tons of cookbooks I've never cooked out of, so finding a few things I'd like to make is a bonus. I only do the salmon soup out of the seafood cookbook, and I don't think I've ever cooked out of the Indian or vegetarian books - not yet, anyway.
HO is probably trying to address those people who say it can't cook Chinese food. The tm can cook Chinese food, and it can do it very well, but I'd say those people who can't see it cooking Chinese food probably aren't into cooking that much and can't see past the risotto and pasta in the demo. It's a pity HO don't want to show any flexibility with their demo dishes - if they did, I'm sure many more doors would open.
That's my 2c worth.
Hi thermoheaven! I've been searching for an Asian (Singaporean/Malaysian cuisine) TM cookbook after purchasing my TM only very recently, and chicken rice recipe is certainly high on my wish list. I specifically told my contact consultant (I was a "ripe" buyer) that I was mainly interested in seeing how the TM would be able to cook main meals as I'm quite time-poor. She followed her instinct and demo'ed the chicken & cashew recipe out of the EDC which is quite Asian (instead of another Italian dish recommended by her group leader), and that essentially helped me to make the decision to purchase it there and then. I'd say, if I was a consultant, I would tailor my demos to my audience's needs. :D
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Thank you for your comprehensive review. Can't wait to get my copy which I just ordered. I did want something reasonably authentic - and this could well be it!
I live in Sydney - near a number of very good Asian stores and supermarket - so I hope I can get the ingredients.
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Welcome to the forum Annette. Do you use your thermomix much?.
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Hello and welcome to the forum Annette, why not pop over to the Introduce Yourself section on the home page and tell us a little about yourself. Our members love to welcome new members ;D