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 20
... 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 , fish sauce , salt , pepper , annatto ...
... cook until all the sugar is dis- solved . Cool and use as called for . The sauce may be stored at room temperature for a few weeks in a tightly sealed jar . 11/2 cups fresh coconut milk , or 1 can ( 40 DIPPING SAUCES & CONDIMENTS.
... cool . Pour into a large serving bowl , sprinkle with peanuts , and then spoon the chile condiment or fresh chiles in the center . ( You may also pour sauce into individual dipping bowls and distribute the peanuts and chiles among them ...
... cool and serve . Store at room tempera- ture . 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 chiles and carefully ...
... 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 . 16-18 rice paper rounds ( 8-9 inches in diameter )
Sisältö
28 | |
48 | |
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 |