Gibbs 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.
Tulokset 1 - 5 kokonaismäärästä 20
mix the cornstarch with 3 tablespoons cool water to dissolve and set aside. 2. in a heavy saucepan, caramelize the sugar until a light golden-brown (see page 40 for technique). add the remaining water, shallot, garlic, vinegar, ...
... all the sugar is dissolved. cool and use as called for. the sauce may be stored at room temperature for a few weeks in a tightly sealed jar. makes about 13⁄4 cups this is a sauce that i dipping sauces & condiments 40 Caramel Sauce.
mix the coconut milk, salt, hoisin sauce, and dipping sauce together well. bring to a boil in a saucepan and then simmer for about 5 minutes to thicken slightly; let cool. pour into a large serving bowl, sprinkle with peanuts, ...
... stirring occasionally; cool and serve. store at room temperature. this condiment will keep for several weeks. Variation: to make this recipe with fresh chiles, replace the chile flakes with 1 tablespoon chopped red serrano or thai ...
... place in the vinegar mixture, and stir. allow to cool, place in a glass jar or other nonreactive container with a tight-fitting lid, and refrigerate for 24–48 hours before using. may be kept for several weeks in the refrigerator.
Mitä ihmiset sanovat - Kirjoita arvostelu
SoupS nooDle DiSheS
Beef Noodle Soup
HanoiStyle Grilled Pork with Rice Noodles
Sour Soup with Fish
Vietnamese Beef Stew with Star Anise and Basil
StirFried Beef with Crispy Fried Potatoes