By Kong Foong Ling
The nutrition of Asia bargains attention-grabbing insights into the ancient, geographic and cultural context of those recipes, improving your appreciation of those old cuisines. somebody from the skilled cook dinner to the beginner can speedy organize scrumptious food through following the great; illustrated advisor to materials, and invaluable tricks sections. Menus designed for numerous events, from the informal family members meal to a cosmopolitan banquet, also are featured, in addition to greater than 2 hundred wonderful colour photos. Your voyage of culinary discovery starts the following!
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Extra 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
3 in (8 cm) celery stalk, finely 12 oz (375 g) jiao bai or bamboo shoots 1 heaped teaspoon very finely Stuffed Vegetables and Beancurd This Cantonese and Hakim favorite uses a selection of vegetables and beancurd stuffed with a shrimp filling. The sauce, flavored with salted black beans, gives an emphatic salty tang to the delicate stuffed vegetables. 1 large green bell pepper (capsicum) 1 long thin eggplant (aubergine) 1 hard beancurd 1 teaspoon cornflour Oil for deep-frying Stuffing 1 cup (200 g) peeled shrimp, chopped 1/4 cup (50 g) lard (pork fat), chopped 1 tablespoon black moss fungus, soaked to soften 1/2 teaspoon sa It Dash of ground white pepper Sauce 1 teaspoon salted black beans, mashed slightly with the back of a spoon 1 teaspoon finely chopped red chili 1 teaspoon very finely chopped garlic 1 teaspoon very finely chopped ginger 1 cup (250 mil chicken stock 1/2 teaspoon black soy sauce 2 teaspoons cornflour, blended with water chopped garlic Prepare the stuffing first by blending together all ingredients.
Serve immediately. MAIN DISHES L -_ __ _ _ _ _ _ _ __ __ _ _ _ _ _ _ __ _ _ __ _ _ __ __ _ _ _ _ __ __ __ _ _ __ __ _ _ _ _ _ _ _ _ _ _ _ _ _~I CHINA I 41 Shuan Yang Rou Mongolian Lamb Hotpot Mongolian Hotpot is popular in winter and as a reunion dinner, with everyone sitting around in a cozy warm circle, cooking their own portions of food in the bubbling hotpot 1 Ib (500 g) boneless lamb leg 1-2 cakes beancurd, sliced 3 cups (200 g) Napa cabbage, coarsely chopped 4 oz (125 g) dried rice vermicelli, soaked in hot water to soften Stock 11/4 in (3 cm) ginger, finely sliced 1 scallion (spring onion), coarsely chopped 2 teaspoons dark soy sauce 6 cups (11/2 liters) stock made from lamb leg bone boiled with water Dips and Garnishes 1/2 cup (125 mil sesame paste 2 tablespoons fermented beancurd, mashed 1/2 cup (125 mil light soy sauce 1/2 cup (125 mil red rice vinegar 1/2 cup (125 mil Chinese rice wine Mongolian Lamb Hotpot 1/4 cup (60 mil chili oil (page 47) 4 tablespoons pickled garlic Bunch of cilantro (coriander) leaves, chopped Slice the lamb paper thin, leaving on a little of the fat (this is typical in Beijing, but can be omitted if preferred).
Drain well and pat dry with paper towel. Place the slices of radish flat on a board and put some shredded carrot crosswise in the center of each. Roll up to enclose the carrot, then cut each roll on the diagonal into ½-in (1-cm) pieces. Arrange on a plate. Combine all remaining ingredients, mixing until the sugar dissolves. Pour over the rolls and serve. 2 teaspoons sesame oil ½ teaspoon salt Lotus Root Salad SNACKS & APPETIZERS L I_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ __ _ _ _ _ _ _ _ _ _ _ _ bage and sesame oil.