Instant Pot Asian Pressure Cooker Meals shows you how to cook all your favorite Asian dishes at home using healthy, inexpensive ingredients and your Instant Pot In this cookbook, Asian-American food expert Pat Tanumihardja shows you how to buy fresh ingredients, condiments and spices from your local supermarket, farmers market or health food store on a budget, then how to use them to prepare delicious and flavorful Asian dishes using an Instant Pot. The author takes you through all the basics--including making rice and soup stocks--then shows you how to prepare all the popular dishes you love, including:
About the Author
Patricia Tanumihardja is an experienced food writer and cookbook author who was born in Indonesia and brought up in Singapore before moving to the U.S. Growing up in different food cultures, she learned to appreciate a variety of dishes and flavors from a young age, and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to travel and food culture. She has contributed to Edible Seattle, Seattle, Sunset, Saveur, and other magazines. Her debut cookbook was The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, followed by her widely-acclaimed Tuttle book, Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season. Pat writes the "Pickles and Tea" food blog in collaboration with the Smithsonian Asian Pacific American Center, which showcases Asian-American food culture. She lives with her family in northern Virginia and can be found on social media @pickles.and.tea
Reviews
"The Instant Pot is an ideal vessel for quick and simple weeknight meals, and Pat Tanumihardja shows just how ideal it is for Asian cuisine. From chicken adobo to eggplant curry, Pat delivers flavors, textures, and experiences from across the spectrum of Asian cookery, and makes them easy and accessible to any home cook via the Instant Pot." -- Marvin Gapultos, author of Pulutan! Filipino Bar Bites, Appetizers and Street Eats and The Adobo Road Cookbook
- Sweet and Sour Pork (Chinese)
- Lemon Teriyaki Chicken (Japanese)
- Kalbijjim Braised Beef Short Ribs (Korean)
- Chicken Adobo (Filipino)
- Pho Chicken Noodle Soup (Vietnamese)
- Pad Thai Rice Noodles (Thai)
- Red Lentil Dal with Dates and Caramelized Onions (Indian)
About the Author
Patricia Tanumihardja is an experienced food writer and cookbook author who was born in Indonesia and brought up in Singapore before moving to the U.S. Growing up in different food cultures, she learned to appreciate a variety of dishes and flavors from a young age, and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to travel and food culture. She has contributed to Edible Seattle, Seattle, Sunset, Saveur, and other magazines. Her debut cookbook was The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, followed by her widely-acclaimed Tuttle book, Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season. Pat writes the "Pickles and Tea" food blog in collaboration with the Smithsonian Asian Pacific American Center, which showcases Asian-American food culture. She lives with her family in northern Virginia and can be found on social media @pickles.and.tea
Reviews
"The Instant Pot is an ideal vessel for quick and simple weeknight meals, and Pat Tanumihardja shows just how ideal it is for Asian cuisine. From chicken adobo to eggplant curry, Pat delivers flavors, textures, and experiences from across the spectrum of Asian cookery, and makes them easy and accessible to any home cook via the Instant Pot." -- Marvin Gapultos, author of Pulutan! Filipino Bar Bites, Appetizers and Street Eats and The Adobo Road Cookbook