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
... and curries. The wider bulbous end toward the root is used. An outer layer is peeled off, then it is crushed, finely chopped, or sectioned for longer-cooking dishes. vieTNaMese BalM or GreeN Perilla [ rau kinh Gioi ] iNTRODuCTiON 23.
... finely minced shallot or onion 1/2 teaspoon ground annatto seeds ( optional ) 2 tablespoons finely grated carrot 1 tablespoon finely grated scallion 1-2 tablespoons minced red serrano or Thai chile , or 2 tablespoons sweet red pepper ...
... finely in a food processor . Combine with the rest of the oil and heat in a small saucepan over low heat until it bubbles . Continue cooking for 5 minutes , stirring occasionally ; cool and serve . Store at room tempera- ture . This ...
... finely minced lemongrass or ginger ( optional ) 1/4 teaspoon five - spice powder ( optional ) MAKES ENOUGH TO MARINATE 1–2 POUNDS MEAT ∞ THIS BASIC CHINESE - INFLUENCED marinade works well for seasoning meats that are to be grilled ...
... finely . 3 Clean the squid , and if there are any tentacles , chop them finely and add them to the filling . 4 Mix together the pork , mushrooms , lemongrass , fish sauce , lime juice , scallions , pepper , sugar , and chile flakes ...
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 |