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 25
... and Fruit 182 Grilled Fish Fillets with Ginger Sauce 185 Squid, Lemongrass, and Chile Stir-Fry with Coconut Milk 188 Battered Prawns Wrapped in Lettuce with Herbs 189 Soft-Shelled Crab with Chiles and Lemongrass 190 hi A -'>□*□> .
TurMeric [ Bot Nghe ] A rhizome root in the ginger family, turmeric is used both fresh and as a dry powder for curries and marinades, as in Cha Ca. It imparts an intense yellow color and a slightly astringent flavor to food.
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-influenced curries. sTar aNise [ Boi huong, ...
A mini chopper can also handle the chopping of things like garlic, ginger, and shallots, but a knife works fine too. MaNDoliN I like a mandolin—a slicing, cutting, and shredding tool—that is very sharp and precise.
Soy-Lime Dipping Sauce [nuoc Tuong pha gung] 1 (2-inch) piece peeled ginger 1⁄4 cup warm water 2 tablespoons sugar 1⁄3 cup soy sauce 3 tablespoons fresh lime juice Sliced Thai or serrano chiles, as desired makes 1 cup used for ...
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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