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 17
... ground white or black 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 ...
... ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 teaspoon Chile - Garlic - Oil Table Condiment ( page 44 ) ; 1 teaspoon chile - garlic paste ; or 1 clove garlic , crushed and mixed with 1/2 teaspoon dry red chile flakes 1 ...
... of salt 1/4 teaspoon ground black pepper 2 teaspoons raw or brown sugar 1 teaspoon toasted sesame oil ( optional ) 1 tablespoon vegetable oil BEEF SKEWERS 11/2 pounds sirloin , top round , or chuck steak , sliced 1/4 inch thick and cut ...
... ground pork 4 ounces cooked shrimp , chopped 4 ounces cooked crabmeat TEA ... black pepper 11/2 ounces cellophane noodles ( bean thread , usually 1 bundle ) ... pepper together until smooth . Stir in the noodles , mushrooms , scallions ...
Katseluoikeutesi tähän teokseen on päättynyt.
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 |