Had the original paperback for years, it's falling apart plus the index wasn't complete (some recipes weren't listed under the type of meat used) so I just had a look for a searchable electronic edition on the off-chance, and was delighted to find that this was on Kindle.
Delicious authentic recipes. Hainanese chicken rice and beef with pickled onion are the 2 recipes with the highest yum to work ratio (as in, relatively little work compared with the tastiness of the results - you just have to start the chicken dish a couple of hours early but can go off and do other things while it's steeping), and also various chicken/beef with lemongrass recipes.
Other fave recipes (though they need a bit more time as some require a bit of marinading) include lamb with yoghurt and cardamom etc (tip: try using goat's yoghurt instead, lovely milder flavour), Hangle spicey pork belly/shoulder stew (start work early), Goan vindaloo pork, chili beef with tamarind, beef with lemongrass and nuts, beef rendang (again very authentic), on the veggie front cabbage with curry leaves & coconut, an eggy cabbage and spinach with spring onions (none of those is much work), chicken curry using tomato & belacan, pickled chicken with cardamom & cloves, chicken with chilli, cardamom & coriander - the list goes on! Top up your spice collection first, and dive in - it'll be worth it.