We first learnt about Chef Pamelia's with her first cookbook Wet Market to Table. It brought back many happy memories of our home in Singapore with its vivid description of our open air food and produce markets. What we particularly enjoy about Pamelia's cookbook is how she uses easy to understand language and writes from her heart.
Plantasia is her second cookbook and is the distillation of Chia’s journey in Asia’s vegetable wisdom. We know it is better for our health and more sustainable for the environment to include more plants and veggies in our diet. So we were super thrilled that Plantasia leads first and foremost with plants and features many familiar dishes we grew up with or ate during our global travels.
We are very certain that Plantasia can be your guide to a better relationship with your greens, and equips you with the skills and techniques that you need to up your vegetable-cooking game. The range of vegetarian recipes in the book, such as Hot Butter Mushrooms, Split Pea Tofu Salad with Chilli Crisp, Podi-Rubbed Roasted Cauliflower and Thunder Tea Kimbap, exemplify the dynamic and satisfying creations that can result when we open our minds and kitchens to the diversity of Asian cooking.