Get Food of Asia: Featuring Authentic Recipes from Master Chefs PDF

By Kong Foong Ling

The foodstuff of Asia bargains attention-grabbing insights into the historic, geographic and cultural context of those recipes, bettering your appreciation of those historical cuisines. an individual from the skilled cook dinner to the amateur can speedy organize scrumptious food via following the excellent; illustrated advisor to parts, and important tricks sections. Menus designed for quite a few events, from the informal relations meal to a cosmopolitan ceremonial dinner, also are featured, in addition to greater than 2 hundred beautiful colour pictures. Your voyage of culinary discovery starts off the following!

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Additional resources for Food of Asia: Featuring Authentic Recipes from Master Chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam

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Despite the province's incendiary reputation, many of the famous dishes are not spicy at all, for example, the famous camphorand tea-smoked duck, made by smoking a steamed duck over a mixture of tea and camphor leaves. But it is the mouth burners that have made Sichuan's name known all over the world, dishes like ma po doufu-stewed bean curd and ground meat in a hot sauce; hui guo rou-twice-cooked (boiled and stir-fried) pork with cabbage in a piquant bean sauce; yu xiang qiezi, eggplant in "fish flavor" sauce; and dou ban yu-fish in hot bean sauce.

But rarely during a meal. The most famous of clear-spirits drunk "straight up" in small handle-less cups or glasses during a meal is Maotai, made in the south-west province of Guizhou. Chinese meals are socially important events, and special menus are presented for weddings and birthdays; important festivals also have their traditional dishes and snacks. Finally, some tips on etiquette. Don't pOint with your chopsticks and don't stick them into your rice bowl and leave them standing up or crossed.

Add the lotus nuts and cook for 1 more hour. Add sugar to taste and stir until dissolved. Serve warm. Ba Si Ping Guo Red Bean Pancakes 11/4 cups (150 g) all-purpose White Fungus with Melon Balls ---'1 Combine flour, custard powder, egg, and sufficient water to make a batter the consistency of thin cream. Heat wok and grease with 1 teaspoon oil, swirling the wok around so that the oil covers all sides. Pour in about 114 cup of the batter and swirl the wok around to make a thin pancake. Cook until the top of the pancake has set and the underside is golden.

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Food of Asia: Featuring Authentic Recipes from Master Chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam by Kong Foong Ling


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