Culinary VietnamGibbs Smith, 1.9.2009 - 224 sivua With the help of the chef and author of Culinary Mexico, explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam. |
Kirjan sisältä
Tulokset 1 - 5 kokonaismäärästä 25
... Thailand that are produced in the “Vietnamese style” and possess the lighter, more complex, and sophisticated flavors ... chile PasTe [ Tuong ot Toi ] Made from ground red chiles and sometimes with garlic added, this sauce is important ...
... pepper (often Sichuan), and anise or fennel seeds. GalaNGal [ Gieng ] Another root in the ginger family, galangal has a floral character. When dried, it is used in soups, stews, and marinades; in the south, it is often used fresh in Thai ...
... Thai or serrano chiles , as desired MAKES 1 CUP USED FOR VEGETARIAN meals , this sauce may also be used instead of a fish sauce - based dip or alongside as an alternative . I like it with vegetables too . I Slice the ginger thinly and ...
... pepper Lime wedges Thinly sliced or minced serrano or Thai chiles ( optional ) MAKES 1 CUP A SIMPLE TABLE condiment that replaces the ubiqui- tous salt - and - pepper shakers of Western tables , Muoi Tieu Chanh is used for simple boiled ...
... Thai chile , or 2 tablespoons sweet red pepper MAKES 2 CUPS A SORT OF ... chiles . I like to cara- melize the sugar first to give the flavor more ... chiles to the pan . Bring to a boil , and stir for 1-2 minutes to dissolve the sugar ...
Sisältö
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03 Vietnam Salads 066089pdf | 66 |
04 Vietnam Soups 090113pdf | 90 |
05 Vietnam Beef 114131pdf | 114 |
06 Vietnam Pork 132149pdf | 132 |
07 Vietnam Poultry 150169pdf | 150 |
08 Vietnam Seafood 170191pdf | 170 |
09 Vietnam Rice Banh 192203pdf | 192 |
10 Vietnam Vegetable 204217pdf | 204 |
11 Vietnam Back 218224pdf | 218 |